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Showing posts from February, 2011

Thai Green Prawn Curry

I've eaten a lot of Thai Green Curry's in my time. A LOT, but they have always been very hit and miss and never quite lived up to expectation. The last occasion I ate a Thai green curry (only a month or so ago) it was a very definite miss! Bland, watery and robbed are the words that come to mind.
I really wanted it to redeem itself so when I was offered the chance to try Thai Taste Green Curry Paste, in preparation for Thai New Year in April, I jumped at the chance. 'Please please be good'!
Luckily for me it was! The paste had a really good depth of flavour, was well seasoned with a nice spicy kick. The curry only took 20 minutes to prepare , making it a perfect midweek meal . Thai Taste produce many other authentic Thai products and I will be seeking these out at the supermarket next time I visit. A very definite thumbs up from me!
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| Serves:  2 | Prep Time: 10 Minute…

Spanish Style Chicken and Chorizo Stew

A warming one pot supper to enjoy before the longer, lighter and (hopefully) warmer days herald the return to salads and BBQ foods. Serve with some crusty bread, or rice if you prefer.

The smoked paprika gives this dish a wonderful smokey flavour but if you like it a little hotter, add an extra tsp of chilli flakes.

SPANISH STYLE CHICKEN AND CHORIZO STEW| Serves: 4  | Prep Time: 10 Minutes | Cook Time:  40 Minutes | Total Time: 50 Minutes |
Ingredients:  1 Red Onion, chopped2 Garlic Cloves, choppedSprig of Thyme150g Chorizo, sliced1 heaped TSP Smoked Paprika1/2 TSP Chilli Flakes4 Chicken Breasts, chopped400g Tin of Tomatoes200ml Chicken Stock400g Tin of Kidney BeansSalt and PepperParsley to serveInstructions: Step 1: In a large casserole, heat 2 TBSP of oil and gently fry the onions for a few minutes. Add the garlic, thyme, smoked paprika, chilli and chorizo and continue to cook for 5 minutes.Step 2: Turn the heat up and quickly brown the chicken, then add the tomatoes and stock and salt …

Mixed Bean and Feta Salad

This would be my hubby's idea of hell (actually anything with the word salad in it is his idea of hell), but not me though!
It makes a fantastic, filling and tasty lunch to take into the office or eat on the hop. Make up a big batch like this and it will keep you going for at least 3 or 4 days. The salty feta is a must though, it provides a great contrast to the beans and crunchy celery.
MIXED BEAN AND FETA SALAD| Serves: 4  | Prep Time: 10 Minutes | Cook Time: -  | Total Time: 10 Minutes |
Ingredients: 1 x 400g tin Kidney Beans, drained1 x 400g Canellini Beans, drained1 x 200g tin Sweetcorn, drained1 Stick of celery, chopped150g Feta, crumbledHandful of Parsley, choppedDressing2 TBSP Red Wine Vinegar3 TBSP Rapeseed oil1 Garlic Clove, choppedJuice 1 lemonSalt and PepperInstructions: Step 1: Mix together dressing ingredientsStep 2: Put all salad ingredients into a large serving bowl, pour over dressing and refrigerate until needed.| Author: Beth Sachs | Date: 9th February 2011 |

Apple, Raspberry and Blackberry Crumble

The blackberries and raspberries I had stashed away in the freezer last August were defrosted and the apples were duly peeled and chopped - and that was the hardest part of this recipe. The 3 year old made the crumble topping, which kept her quiet for a good 10 minutes - always a bonus when hubby is watching the footie. Then, after a 45 minute blast in the oven out popped a beautifully golden crumble with the dark red juices bubbling up at the sides.

APPLE, RASPBERRY AND BLACKBERRY CRUMBLE| Serves: 6 | Prep Time: 15 minutes | Cook Time: 45 Minutes  | Total Time: 1 Hour |
Ingredients: 900g Bramley Apples, peeled, cored and chopped250g Blackberries, defrost if frozen250g Raspberries, defrost if frozen150g Granulated Sugar1 LemonFor the Crumble225g Plain Flour175g Butter, cubed50g Demerera Sugar125g OatsInstructions:Step 1: Preheat oven to 200c/180fan. Put the chopped apples, raspberries and blackberries in an ovenproof dish (I used a lasagne dish). Sprinkle with the sugar and squeeze over…