A salad with taste and texture
This healthy Thai Peanut Salad is made with Cabbage and Slow Roasted Peanuts. It’s tossed in a delicious Spicy Thai Peanut Dressing. Serve it with a fresh slice of lime.
1 Cup Red Cabbage (Thinly Sliced)
2 Cups Green Cabbage (Thinly Sliced)
1/2 of a Red Pepper
1/2 of a Zucchini
1/4 of a Red Onion
1 Cup Peanuts
For the Dressing :
2 Tbsp Coconut Oil
1 Tsp Red Curry Paste
2 Tbsp Peanut Butter
1 Tbsp White Sugar
2 Tbsp White Vinegar
1 Tbsp Fish Sauce (optional)
1/4 Cup Water
1. Pre heat oven to 275 F.
2. Lay the peanuts flat onto a baking sheet and roast in the oven for 15-20 minutes. Remove from the oven and set aside to cool.
3. In a small sauce pan, over low heat, melt the coconut oil. Then add the red curry paste. Stir…
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Much more satisfying than buying a store bought product…
I had the most exciting of packages sitting on my kitchen counter when I got home from work on Thursday night. My copy of Claudia Roden’s The New Book of Middle Eastern Food had arrived. First a happy dance, and then it was not too long until my nose was deep into the pages of this gorgeous book. I had been anticipating this delivery for about 2 weeks and was desperate to get a head start on some of the delicious recipes that I could create in the week and a bit that is left of this months book club. I’ll be writing more about the book itself over on The Cookbook Guru but for now I thought I would share my first recipe that I’ve made.
I know this is not very groundbreaking in terms of the complexity of the first recipe I’ve chosen, but I had the most…
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How to make your roast potatoes that little bit different…
Looking for an easy side dish?
Perfect for bbqs, dinner parties and family gatherings, these Continental Roasted Potatoeswill have people lining up for seconds.
1 kg baby potatoes
1 tablespoon olive oil
300 g Italian sausages: de-skinned and broken into small pieces/balls
sea salt and fresh ground pepper
Shallots sliced for garnishing.
Wash potatoes, skewer and place in pot of water. Bring to boil and cook until just tender. Drain.
Heat frypan with 1 tablespoon of olive oil. Add balls of de-skinned Italian sausages and fry until cooked and golden.
In an oven tray, place potatoes and stir through duck fat making sure to coat each potato.
Bake in over at 180 degrees C for 40 minutes. Stir half way through cooking time to re-coat potatoes.
Remove potatoes to serving dish, add Italian sausage balls and season with sea salt and fresh ground…
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A meal in itself…
What I love about stir fry dishes are that they are so easy to make. In fact, you can substitute your ingredients with what you like. I used asparagus and shiitake mushrooms, but you can use broccoli, string beans, tofu, or whatever else you prefer. This dish is so easy to make. All you really have to do is add ingredients and stir until they’ve softened to your liking. See? Simple, right?
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