Spicy Prawn Cakes

These delicious prawn cakes are a breeze to make.  I had bought a bag of frozen prawn cutlets which were a bit small so I used them up by transforming them into these delightful snacks. Tips:  Leaving the mixture in the fridge for an hour makes them a lot easier to handle.  As there is…

Chermoula

Chermoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking. It is usually used to flavour fish or seafood, but it can be used on other meats or vegetables.  I made this simple version as I had some preserved lemons in a jar I wanted to use up,  I also had some coriander…

Oven Baked Tacos

This is the best way we have found to prepare tacos without them falling to bits and crumbling all over the place when you try to eat them.  Served straight out of the baking dish, they also stay hot for ages.  I was pressed for time so just used a boxed Taco Kit which had…

Pork Tacos with Black Beans & Green Salad

Tacos are a wonderful meal any time of the year and this Jamie Oliver recipe is delicious.  I have tweaked it a little bit  – I use pork fillet instead of pork belly as I find the latter too fatty for our taste and I didn’t have cumin seeds but found the powder was just as good. This…

Quick Vegetable Triangles

We love to use up leftovers and some of our most delicious meals have been made using up bits and pieces of vegetables or pasta from a previous meal.  I freeze leftover vegetables and make bubble & squeak or fritters.  I add beef stock and Frankfurt’s to cabbage and bacon and make it into a soup. …

Potatoes Of The Night…

We laughingly call these “Potatoes Of The Night” because each time I make then it depends entirely on what I have in the fridge on the night…  I have used whole spring onions, parsley, red peppers, dill, thyme, zucchini, whole garlic cloves and rosemary.  It’s a terrific way of using up fresh herbs and the…

Spicy Red Curry Pumpkin Soup with Prawns

Everyone loves pumpkin soup but sometimes it needs a little boot up the bum to be a bit more exciting. This is an adaption of a recipe I found in a newspaper – I tweaked it a little and the result is fantastic. Hot and spicy with crunchy prawns it can be as hot or…

Best Thai Green Curry

Thai green curry is one of my favourite flavours and I have recently been put onto the best way to cook it. A colleague of Simon’s has a Thai wife and she is a wonderful cook. She recommended a brand of Thai paste called Mae Ploy.  They do green, yellow and red and we have tried them…

Prawn and Shitake Spring Rolls with Lime, Chilli and Coconut Dipping Sauce

First up – I can’t take the credit for this recipe –  I found it by chance on a website called Everyday Gourmet by Justine Schofield. These crunchy snacks are worth the fiddling around with spring roll pastry sheets and are delicious.  I managed to get 14 good-sized spring rolls from the quantities shown below but if you…

Noodles with Poached Ginger Chicken and Coriander-Lime Pesto

This is another one of Simon’s efforts which is light and fragrant and scumptious!  He found the pesto recipe in a Donna Hay article.  It also contains his favourite flavours which are coriander and lime.  The chicken is lightly poached and very moist and the noodles only take minutes to prepare. Pesto freezes very well or can…