Here is another reblog from the beautiful Chef Mimi inspired by the beautiful Nigella Lawson. A simple supper for a summer’s evening with a glass of red.
Hope this recipe keeps you going whilst I’m busy writing up my amazing Brazilian Street Food course at Leiths (School of food and wine in London) with the very talented Jorge Baumhauer (head chef at the Brazilian embassy). Watch this space for more. xx
This is a pasta post, based on my discovering the cutest twirly pasta ever, called Trottole. I purchased the spinach variety, for color. As is my pattern, apparently, I purchase a unique pasta, then figure out what sauce to put on it. 574 more words
Here is a reblog from one of my favourite food bloggers Chef Mimi who was also the very first follower of SurreyK!
If you’re not familiar with Midori, it is a melon-flavored, grass-green liqueur. What I didn’t know, is that Midori is the Japanese word for green, and it was manufactured only in Japan until 1987, according to Wikipedia. 217 more words
The name Cape comes from the town called Western Cape in South Africa, where a good number of Malaysians dwell.
Packed full of flavourful spices this is the perfect sweet and sour curry to serve in your garden on a summer’s evening.
2tbsp olive oil
1 large onion finely chopped
4 large garlic cloves, finely grated
2 tbsp finely grated ginger
1 tsp coriander
1 tsp cumin
1 cinnamon stick snapped in half
1 large red chilli, halved deseeded and sliced.
400g can chopped tomatoes
2 tbsp mango chutney
1 chicken stock cube, crumbled
2 chicken breasts, skin removed
1 red pepper chopped into small cubes
2 large mushrooms chopped into small cubes
4-6 new potatoes chopped
- Heat the oil in a large pan. Add the onion and fry for 5 minutes until soft. Stir in the garlic and ginger and cook for 5 minutes more, stirring frequently to stop it sticking.
- Add all the other spices and fresh chilli, stir, then pour in the chopped tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
- Add the potatoes, red pepper and mushrooms and simmer on a low heat for 10 minutes.
- Add the diced chicken breasts and coriander pushing them under the liquid, then cover the pan and leave to simmer for a further twenty minutes.
- Serve with rice and fresh coriander.