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Continue reading →: Farfalle Eight FlavoursProduct Review The pasta is a new product a Woolies Metro. Eight flavours, but they only mention 6, red beetroot, tomato, spinach, carrot, basil, cuttlefish ink. 7 & 8 could be plain and plain with pepper. Anyhow, it is delicious! Version 1: with tomato, basil, oregano, garlic, chilli and Parmigiano…
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Continue reading →: Geng som plaSour orange curry of trout and vegetables (Geng som pla) from Thai Food (page 288) by David Thompson shrimp pastebetel leavesfish saucegalangalchardSpinach tomatoeswhite radishesstockred shallotstamarind waterdried long red chilliesOcean trout fillets
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Continue reading →: *Pat or Pad Thai (Luxurious version with prawns)from Thai Food (page 562) by David Thompso Had to do something with the salted white radish!
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Continue reading →: Salted White Raddishfrom Thai Food by David Thompson A 6 plus day process. Day 2: Home grown. They were significantly bigger at the start!
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Continue reading →: Tom klong hoy malaeng puuSoup of mussels and tomatoes from Classic Thai Cuisine by David Thompson fish saucegalangallemongrassmusselspalm sugartomatoesdried chilesgreen chilesstockred shallotstamarind waterpak chi farang ( no saw tooth coriander, so substituted regular) Served with jasmine rice
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Continue reading →: No Noodle Pad Thaifrom Green Kitchen Travels: Vegetarian Food Inspired by Our Adventures by David Frenkiel and Luise Vindahl Recipe online also: https://www.epicurious.com/recipes/food/views/no-noodle-pad-thai-51255630 Ingredients: 1 daikon radish, peeled or zucchini 4 carrots, peeled 4 cups mung bean sprouts 4 scallions, thinly sliced 12 oz organic, GMO-free firm tofu, cut in quarters 1 small…
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Continue reading →: *Wild Weed Piefrom Wild Weed Pie: A Lifetime of Recipes(page 47) by Janni Kyritsis and Roberta Muir Version 1: Janni‘s trick of folding/crumbling the pastry for the top so it falls into folds gives more surface area to get crunchy (forgot to do that for Version 2.) Even cold it was good. Basically 1/8 slice per person.…
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Continue reading →: Rice-filled tomatoes (Gemista)from Be Inspired – A Month of Greek: Inspired by Janni Kyritsis (page 32) by Janni Kyritsis and Roberta Muir Stuffed Monte Rosa Heirloom Tomatoes (Basmati Rice, Organic Brown Onion, Flat Leaf Parsley)
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Continue reading →: Spring miso soupfrom Sushi: Taste and Technique (page 238) by Kimiko Barber and Hiroki Takemura broccolidashifirm tofulight miso Had the above ingredients left over and entered into eatyourbooks.com. It is a very useful subscription for cooks.
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Continue reading →: Fusilli Tris with Tuna SauceRecipe per the packet. EVOO, garlic, parsley, tomatoes, and canned tuna. Simple, quick (<15m. The pasta takes 13m to cook). And very tasty!
Hello,
I’m Marcus
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Eastington@Paddington 