Posts Tagged ‘rice’

April 20th, 2008

How to… Sushi Category: Recipes

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….

how to make sushi

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…

March 22nd, 2008

A Good Friday Feast Category: Recipes

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…

May 27th, 2007

Green Thai Curry with Greens Category: Recipes

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…