Test 2

Creamy and crunchy thai-inspired noodle bowl. This dish goes well with any type of protein, such as shrimps, pork or chicken, but you can even leave it vegetarian as it certainly does not lack in the taste department. You can also mix and match with any vegetables you desire, and if you want you can turn this noodle bowl into a soup! This dish is medium spicy. Add or reduce the chilli paste as desired.

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Christmas Log

Our version of the classic Christmas dessert. Melts in the mouth!

Ingredients:
Makes 2 logs of about 20-25cm each and 8cm diameter

2 pkts (250g each) digestive biscuits, crushed
1 tin condensed milk
60g soft margarine or butter
200g + 200g cooking chocolate, chopped
1 tbsp whiskey
100g hazelnuts, roasted and chopped
100g almonds, roasted and chopped
100g walnuts, roasted and chopped

Directions:
Melt butter in a saucepan. Add the condensed milk and mix throughly. Add 200g chocolate and melt completely. In the meantime mix the nuts with the crushed biscuits. Add the biscuit-nuts mixture and whisky to the condensed milk and mix well. Leave to cool for about 10-15 minutes.

Open a sheet of cellophane and place the cooled mixture. Roll into a log and press well. Refrigerate until set.

Melt the remaining 200g chocolate and cover the roll. Mark with a fork to look like a log. Leave to set. Dust with icing sugar to serve.

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Spring Samosas with Sweet and Spicy Mint Chutney

Don't underestimate these little samosas, they are packed with flavour! They do take some time to chop up the ingredients and wrap up individually, but they are amazing, both as an appetiser or as a main course served with a side salad and chips. If you cannot find rice paper wrappers so easily, these samosas would be as great (or even better!) if you use filo pastry. You can use the Apple Pie Samosas recipe as guidance for how to close the parcels.

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Postbox Birthday Card

Card participating in:
Simon Says Stamp Wednesday Challenge

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Gardjola

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Eggplant Towers

A simple but wonderful warm appetiser.

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Love Anniversary Card

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Another Year Taller Birthday Card

Card participating in:
Simon Says Stamp Wednesday Challenge

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Just for the Record Birthday Card

Card participating in:
Simon Says Stamp Wednesday Challenge

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Chicken Marbella

While prunes and capers might seem like an odd combination, when cooked together with chicken they create a delectable sweet and sour, savoury flavour. You can use whatever piece of chicken you like, but I tend to prefer chicken thighs or breasts.

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Honey-Lime Quinoa Stuffed Sweet Potatoes

An exquisite vegetarian dish. This will honestly blow your taste buds away! In the ingredients I list half a sweet potato per portion, however note that if the potato is quite small, then you should allow a whole one per portion. Serve with a side salad.

Ingredients:
Serves 4

4 large sweet potatoes, scrubbed and rinsed, then pierced several times with a fork
1 cup uncooked quinoa
1 3/4 cup chicken or vegetable broth
1 tbsp olive oil
1 cup chopped yellow onion
1 clove garlic
1 can (400ml) black beans (or kidney beans), drained and rinsed
1 1/2 cups corn
1/2 tsp ground cumin
1/2 tsp ground paprika
1/4 tsp ground coriander
1/8 tsp cayenne pepper
3 1/2 tbsp fresh lime juice
3 1/2 tbsp honey
salt and pepper
3 tbsp coriander leaves, chopped
1/2 cup cheddar cheese (optional)
sour cream for serving (optional)

Directions:
Preheat oven to 200 degrees Celsius. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes. Meanwhile, in a medium saucepan, bring quinoa and broth to a boil, then reduce heat to low and cover and simmer 15 minutes, or until fluffy. Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauting. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice, honey, and chopped coriander, and toss mixture. Season with salt and pepper to taste.

Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about 1 cm of sweet potato intact (reserve scooped out potato in refrigerator for another use). Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese. Transfer to oven and broil until cheese has melted. Serve warm garnished with cilantro and sour cream if desired.

Adapted from Original Recipe

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Fresh Spring Rolls with Vietnamese Chicken

These rolls are perfect for a hot summer day. The wrapper used is rice paper, so its fresh and light. In this recipe I use chicken, but you can use any filling you desire; shrimps, salmon, pork, or even leave it vegetarian. You can also add or remove the vegetables as you desire, so as you can see this recipe is pretty flexible. They do not require any cooking, however they do require some preparation time to roll them up. While they are best eaten in a couple of hours, you can roll them individually in cellophane and keep them refrigerated and they will be nearly as fine the next day.

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Plaid Christmas Card

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Coconut Curry Noodles

Christmas Log

Spring Samosas with Sweet and Spicy Mint Chutney

Postbox Birthday Card

Gardjola

Eggplant Towers

Love Anniversary Card

Another Year Taller Birthday Card

Just for the Record Birthday Card

Chicken Marbella

Honey-Lime Quinoa Stuffed Sweet Potatoes

Fresh Spring Rolls with Vietnamese Chicken

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