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Copyright Beth Sachs 2018. Powered by Blogger.

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Thai Green Prawn Curry


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 and watery 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. 

Luckily for me it was good! 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!



THAI GREEN PRAWN CURRY


Curry, Prawns
Yield: 4Pin it

Thai Green Prawn Curry

An aromatic thai green prawn curry
prep time: 10 minscook time: 15 minstotal time: 25 mins

ingredients:

  • 1 onion, chopped
  • 1 courgette, sliced
  • 1 red pepper, sliced
  • 4 TBSP Thai Taste Green Curry Paste
  • 400ml Coconut Milk
  • 1 TBSP Fish Sauce
  • 1 TBSP Sweet Chili Sauce
  • Juice of 1 lime
  • 250g Cooked King Prawns
  • Handful of coriander, chopped

instructions

  • Step 1: Fry the onion in a little oil until soft. Turn the heat up slightly and quickly stir fry the courgette and pepper. Add the Thai Taste Green Curry paste and stir fry for 2 minutes.
  • Step 2: Add the coconut milk, fish sauce, sweet chilli sauce and lime juice, bring to a simmer then turn down the heat. Cook for 10 minutes, then stir through the cooked prawns for the last 2 minutes.
  • Step 3: Serve with rice and sprinkle with fresh coriander.


WHY NOT TRY MY PRAWN AND VEGETABLE CURRY?

Beth Sachs
6 Comments
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Spanish Style Chicken and Chorizo Stew



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


Stew, Chicken
Yield: 4Pin it

Spanish Chicken and Chorizo Stew

A hearty chicken stew flavoured with smoky paprika and chorizo
prep time: 10 minscook time: 45 minstotal time: 55 mins

ingredients:

  • 1 Red Onion, chopped
  • 2 Garlic Cloves, chopped
  • Sprig of Thyme
  • 150g Chorizo, sliced
  • 1 heaped TSP Smoked Paprika
  • 1/2 TSP Chilli Flakes
  • 4 Chicken Breasts, chopped
  • 400g Tin of Tomatoes
  • 200ml Chicken Stock
  • 400g Tin of Kidney Beans
  • Salt and Pepper
  • Parsley to serve

instructions

  • 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 and pepper, bring to the boil and simmer for 20 minutes.
  • Step 3: Add the kidney beans and continue to cook for another 20 minutes.
  • Step 4: Serve sprinkled with parsley with some crusty bread.


Beth Sachs
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Mixed Bean and Feta Salad


Mixed Bean Salad

This mixed bean and feta salad 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


Salad
Yield: 4 portionsPin it

Mixed Bean and Feta Salad

A healthy mixed bean and feta salad recipe.
prep time: 10 minscook time: total time: 10 mins

ingredients:

  • 1 x 400g tin Kidney Beans, drained
  • 1 x 400g Canellini Beans, drained
  • 1 x 200g tin Sweetcorn, drained
  • 1 Stick of celery, chopped
  • 150g Feta, crumbled
  • Handful of Parsley, chopped
  • Dressing:
  • 2 TBSP Red Wine Vinegar
  • 3 TBSP Rapeseed oil
  • 1 Garlic Clove, chopped
  • Juice 1 Lemon
  • Salt and Pepper

instructions

  • Step 1: Mix together dressing ingredients
  • Step 2: Put all the salad ingredients into a large serving bowl, pour over dressing and refrigerate until needed.


Beth Sachs
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Apple, Raspberry and Blackberry Crumble


Apple, Raspberry and Blackberry Crumble
The blackberries and raspberries I'd 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


Dessert, Pudding
Yield: 6Pin it

Apple, Raspberry and Blackberry

A fruity crumble recipe using apples, raspberries and blackberries
prep time: 10 minscook time: 45 minstotal time: 55 mins

ingredients:

  • 900g Bramley Apples, peeled, cored and chopped
  • 250g Blackberries, defrost if frozen
  • 250g Raspberries, defrost if frozen
  • 150g Granulated Sugar
  • 1 Lemon
  • For the Crumble
  • 225g Plain Flour
  • 175g Butter, cubed
  • 50g Demerera Sugar
  • 125g Oats

instructions

  • Step 1: Preheat oven to 200°c/180°fan. Put the chopped apples, raspberries and blackberries in a large ovenproof dish. Sprinkle with the sugar and squeeze over the juice of 1 lemon.
  • Step 2: Rub together the flour and butter then stir in the sugar and oats and mix thoroughly.
  • Step 3: Bake in the oven for 45 minutes - cover with foil if the top is browning too much.


Beth Sachs
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