Claire's Cake Bake & Other Foodiness

We are sort-of on a health kick at the moment. Most days at work last week I had sushi for lunch, so we decided it was time to try & replicate some at home….

Equipment & Ingredients

• Rolling Mat
• Sushi Rice
• Nori – the seaweed wrap
• Rice vinegar/seasoning
• Pickled, Sliced Ginger
• Soy Sauce
• Fillings – we started off tame & used cucumber, red pepper and spring onion (& a little green chilli in some) Carry on reading & leave a comment…

Yesterday I started off by making Nigella’s Hot Cross Buns. The texture is actually more of a scone type bun than a shop bought one, but rather tasty and delicious when toasted.

Carry on reading & leave a comment…

A Simon Rimmer recipe from Delicious magazine (June 07) – for 4 people

The paste (though it needed more chillies)

• 1 tsp each cumin & coriander seeds
• 5 Thai chillies (I used normal green ones, but only 2 – next time use 5!)
• 2 shallots (roughly chopped)
• 2 garlic cloves (roughly chopped)
• 4cm ginger, grated
• 2 lemongrass stalks, chopped
• Finely grated zest 1 lime
• 1/4 tsp turmeric
• 1/2 tsp palm sugar (I used golden brown normal sugar as we couldn’t find any)
• splash vegetable oil

Dry fry the spices & then grind with pestle and mortar. Put in blender & add the other ingredients.

And the veg

• 400ml can coconut milk
• 3 courgettes, thickly slicedd
• 250g shelled broad beans
• 250g asparagus
• 10 fresh basil leaves

1. Warm some oil in a pan & add 40g paste and cook for 2 minutes.
2. Add coconut milk & simmer for 5 minutes
3. Toss courgette in oil & griddle for 2 minutes each side
4. Add courgette to the curry & simmer for 6 minutes
5. Add the asparagus & broad beans and cook for 3-4 minutes
6. Stir in the basil

Our dinner…