A favourite way to have eggs in Italy is in a tomato sauce/base. Anything can be put in with the eggs, in this case I've used Italian Chipolatas. I've previously used bite sized chunks of chicken, which works just as well. Served with hashbrowns and basil, this made for a delicious high protein breakfast/brunch for two.
I first saw the tamarillo (whose name was chosen to promote the fruit) aka tree tomato on tv, where it was described as fruity tomato. My interest was immediately piqued, as it always is when I see foods I haven't tried. So when these fruit started appearing in the local supermarket I had to give em a go.
While playing with the idea of going vegetarian for a month, just to experiment on what kind of dietary and culinary challenges that would be uncovered, I decided to start off with a vegetarian dinner. Looking into the fridge to see what I could pull together, I came up with peppers, ricotta cheese, fennel and apples.
The secret to a crunchy and light tempura batter is to use fizzy soda water, baking soda and ice in the batter. Add a pinch of salt to the flour and mix, making sure there are no lumps. You want a batter which is quite runny, but not too watery such that it doesn't hold together. Also add the baking soda in at the very end, right before you deep fry.
With pre-made sambal belachan, this is the simplest dish to cook. Heat some oil up in a pan. Try to get the amount of oil just so that the vegetables get a nice sheen to them, but not too much else it becomes too oily.
Pimms is a wonderfully refreshing and secretly alcoholic drink. Favoured by the English, it is often drunk on Sunday afternoons. Perfect for sunny picnics or even in the garden at home. Simply add your favourite fruit to 1 part Pimms and 3 parts lemonade.
Try not to drink too much!
Prep time: 5 min
Yield: 1 servings
- Pimms: 1 part
- Lemonade: 3 parts
This is a simple but absolutely delicious meal I made for dinner at home one evening. I hadn't eaten Thai food in some time, and one of my favourite Thai ingredients is glass noodles. However with the only food left in the fridge being beef, I decided to go ahead and pair the two together.
The result was a contemporary dish which gave me the punchy Thai flavours I had been longing for combined with the satisfaction of thickly sliced beef.
For the Noodles
Soak the glass noodles in tap water for five minutes.
Meanwhile, slow fry garlic, dried prawns, ginger, lemon grass until fragrant. Add the glass noodles to the fragrant oil and continue frying until they become transparent. Add more water if the noodles become too dry. Finally stir in sesame oil and fish sauce to taste. Chopped chilli, a squeeze of lime and plenty of spring onions added on top give the flavours a lift.
For the Beef
Marinade the beef with sufficient salt and white pepper. Pan fry like a steak, making sure not to overcook it. Let rest for a few minutes before slicing thickly and adding a squeeze of lime.
Cook the Bok Choi in boiling water for one minute and assemble dish.