Breakfast Tacos…

January 15, 2013

Not a recipe, but a breakfast idea…

These are so quick and easy and something a bit different for a weekend breakfast, or a lunch.

inside

For 2 people you need;
4 corn/flour tortillas
4 eggs
salsa – I made mine with a few tomatoes, red onion, chilli and plenty of coriander
sweetcorn
cheese
sour cream

 

All you need to do is warm your tortilla’s and prepare your salsa in advance, then scramble your eggs and cook.

Add the salsa and corn to the eggs when they are just cooked, then put into your tortilla, add a little sprinkle of grated cheese then dollop some sour cream on top.

taco

Amazing breakfast and so so quick! 

 

A new favourite in my house. I ate two.

plate

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I have been wanting this salad for weeks, I finally spotted some figs at Waitrose last week and went for it…

Not a recipe more of a shopping list type post…

You need;
A slice of tasty bread, I used sourdough, drizzled with olive oil and baked for 10 minutes at a low heat
A good large slice of goats cheese, again backed at a low heat for 5 minutes
Figs, 1 per person, baked, you guessed it, on a low heat for 5-10 minutes
Salad leaves, I like baby leaves.

Plus great olive oil and honey, seat salt and black pepper. I also added some plus tomatoes.

That’s it… so great, the gooey cheese and warm figs with the sweet honey is just a classic combination I love.

It’s also great with blue cheese.

Our next dish was a classic spicy Thai salad with noodles and seafood – called Yam Woon Sen.

We also had another tutorial about presentation and learnt how to make a rose from a tomato.

Here is our teacher with her perfect rose.

My very small rose. (I kept messing up)

You need for 2 people;
1 tbsp pickled garlic syrup
3-5 bird’s eye chillies (depending on how hot you want it, I used 3 and had very tingly lips)
3 tbsp lime juice
2 tbsp fish sauce
2 tbsp sugar syrup
1 tsp coriander root, washed and finely chopped
2 tbsp dried shrimp
30g chinese celery, coarsely chopped
1 spring onion cut into 1 inch lengths
2 red shallots, (shallots or red onion will work) finely sliced
100g vermicelli noodles, soaked, drained and cut into shorter lengths
150g prawns, peels, deveined and blanched
50g minced chicken, blanched
60g squid, washed and blanched
5g pickled garlic, sliced

1. Put the noodles in boiling water and cook until soft, 1 minute will do it, drain and put into a bowl of cold water to prevent sticking.

2. Mix the prawns, chicken (or pork) and squid with coriander root, pickled garlic, syrup, chillies, lime juice, fish sauce and sugar in a mixing bowl and toss until well mixed.

3. Add dried shrimps, chinese celery, shallots and spring onion and combine.

Serve immediately.

Such a simple dish, and so tasty.

With a lovely view.

So after the market tour we headed to the cookery school. The location was beautiful, an indoor kitchen with a dining room that looked out to the sea and misty islands in the distance.

We had to watch out for coconuts.

When we arrived we had some coffee while our teachers for the day ran through our menu and how we would be working.

We sat in a horseshoe shape around a teacher while they made each dish and talked us through techniques then we went to the kitchen and made it ourselves.

This was our view while we ate our creations.

Our first dish was a clear Thai soup with vegetables and minced pork balls and bean curd – or Tom Jeud Tao Hoo Moo Sub.

Here is how it is supposed to look, this was made for 1 person.

Here is my prep, we were taught about presentation as well and making the small cuts into our vegetables to make our dish pretty. I love this.

The below amounts are from our recipe cards, I doubt you need to be so precise when buying, I know I won’t be at home just buy small amounts or make lots more soup.

For 2 people you need;
100g minced pork
2 coriander roots, washed and finely chopped
1 tbsp garlic, chopped
pinch ground white pepper
pinch salt
pinch sugar (to taste)
2 tsp soya bean oil
75ml pork or chicken stock
50g enokidake mushrooms, broken into small pieces (I think any flavourful mushroom would work here)
20g sliced carrot – or 2 pieces as in photograph
2 leaves white cabbage, sliced
1 tbsp light soy sauce
100g soft tofu cut into bite size pieces
10g seaweed
1 spring onion, cut into 1 inch pieces
2 chinese celery, cut into 1 inch pieces
1 tbsp garlic, chopped and deep-fried for garnish

That is a lot of ingredients I know, but you can easily chop and change this by what you have. It’s really lots of little bits as well so it might not be the best idea to go and get all of this from a super market and make a soup batch of soup if you are going to waste the rest.

Again so jealous of their markets.

First thing was marinate the pork, which needs at least 30 minutes and then to cut everything up to be of the same bite size pieces.

1. Marinate the pork with the coriander root, maybe trying with stalks if you cannot get roots, garlic, pepper, salt and soya bean oil. Mix and cover for 30 minutes plus. When you are ready mix the mixture again and fix into 8-10 bite size pieces.

My soup bubbling away, this was probably about 10-11 in the morning and not something I would usually want at that time but it smelt so good.

2. Bring the stock to the boil add the pork and simmer for 1 minute before adding the white cabbage, carrot and the mushrooms and simmer for a further 1-2 minutes. Season with the soy sauce and simmer for a further 1 minute.

3. Add the bean curd and cook briefly just for a refresh, add the seaweed and simmer for 1 more moment before removing from the heat.

The bean curd was like butter, we popped this in right at the end and were careful not to stir too much as you can imagine it breaks up very easily.

My finished soup. Probably could have made two smaller portions with the ingredients given but I used it all and wolfed it down.

Writing this is reminding me how good this was and that I need to make it at home.

My first dish was great and we sat and ate looking out to sea, I didn’t quite finish it as we had a day of eating ahead… more recipes to come!

Chilli Basil Chicken

September 23, 2011

This is a go-to dinner in our house, one of the Husband’s specialities and it is so simple, delicious and healthy that I couldn’t keep it from you any longer.

You need, for two;
big bunch fresh basil
2-3 red chillies (or as much heat as you like)
2 chicken breasts, chopped into bite size chunks
1 large onion
2 garlic cloves
soy sauce

I use a large frying pan or wok

1. Fry off the onion and garlic for 3-5 minutes until caramelising, then add the chilli and soy sauce to taste.

2. Add the chicken and brown off then keep stirring around until cooked through

3. Add the basil.

That is it, then serve!

You can add and change this meal to your taste, I know the Husband is constantly improving it and tweaks it every time we eat.

We normally serve this with some brown rice.

So virtuous!

P.S how pretty is our serving bowl! A wedding present from my Mama.

Another Summer Pasta

August 15, 2011

Another simple pasta dish for you today, another I chucked this together and it tasted good dinner!

I wanted to eat within 10 minutes after a marathon session with my trainer, and I wanted lots of food!

So you need (for two);
linguine, I used two balls per person
150g prawns
3 spring onions, chopped
2 handfuls watercress, torn up
100g peas (I used way more but I am obsessed with peas)
sprinkle of toasted pine nuts
2 tablespoons half fat creme fraiche
zest of 1 lemon

1. Cook your pasta, I never cook for more than 5 minutes as I like mine with bite, ditto with the peas I boiled mine for 2 minutes.

2. Toast your pine nuts for 1-2 minutes, keep an eye on them don’t let them burn!

3. Toss the pasta and peas with the watercress (torn up) then your prawns and spring onions then the creme fraiche, season well with sea salt and black pepper and the lemon zest and top with the pine nuts.

My I was feeling greedy that day, that’s a lot of food!

I also want to apologise in advance for the lack of posting over the next two weeks, I am now less than two weeks away from getting married and I doubt very much I’ll be cooking, even less so that I’ll be cooking anything interesting or worth blogging!

So wish me luck! I might be back I might not… otherwise I promise to share my wedding breakfast with you very soon!

 

Fruity Bruschetta

July 25, 2011

On Saturday night I made such a lovely meal… even if I do say so myself yes.

To be honest the reason I can be so boasty is that I didn’t really do anything I just brought lovely ingredients and left them alone.

We had two recently married, soon to be parents over and our new housemate who is the reason why these photographs are so good. His camera is much better than mine. Thanks Bart!

So for a little nibble with champagne we have grilled peach, buffalo mozzarella and prosciutto and also fig, goats cheese and prosciutto bruschetta.

I just got some really good bread from Marks Bread, and the fruit is from Ashton Fruit Shop and the cheese from Southville Deli (all on North Street in Bedminster) and a store in Frome I visited that day.

I saved money by buying just what I needed of the good stuff, rather than lots of rubbish stuff from the supermarket, I don’t why how I always forget how good the fruit is from this shop.

I brushed the bread with olive oil, seasoned and baked in the oven for 5 minutes then griddled the peaches, just arranged (I use that word loosely) everything else on the bread.

I do realise I keep going on about grilled peaches, they are my new favourite fruit for putting in my dishes. They are especially good hot with the cool mozzarella. Delicious.