The rest of my lemongrass ended their journey here instead of in my herbal brew. I think I could have used more in the coconut milk infusion for a bigger lemongrass smack in the face instead of a barely there hint. Next time I’m going to try different fruits - maybe some pears, peaches and berries or whatever is going cheap.
Ingredients (serves 4)
50ml reduced fat coconut milk
2 lemongrass stalks, peeled, finely sliced
4 medium apples
Thumbsize piece fresh ginger, peeled and finely grated
1 tbsp honey, or to taste
Juice and zest of two limes
1-2 tbsps pistachios, toasted
Preheat the oven to Gas Mark 6, 200C, 180C fan.
Finely slice one lemongrass stalk. Cut the other stalk in half and bas...
My obsession with tea extends to herbal ones; lemongrass is one of my all time favourites - just so reminds me of wonderful food filled holidays in the Land of Smiles. I bought a bunch from the wet market intending to use it for making a herbal infusion but somehow they ended up in this supper dish with pork and a dessert (show you later!) instead.
I served this with fresh beansprouts, cucumber and carrot strips with loads of fresh mint, extra coriander and cooked rice noodles. No one complained apart from my dog who didn't manage to get any (intentionally dropped under the table) leftovers.
Tofu is one of my all time favourites, I can eat it plain, straight from the pack, no flavourings at all, I LOVE it that much! My sister is the same. That’s as far as genetic influence goes though. My kids will try most things, tofu included, but preferably drenched in sauce. It’s like watching them swallow bitter tasting medicine, eyes closed, noses pinched, down the hatch bypassing any sensory contact. However, hidden amongst a load of veggies plus a chance to play with their food, this recipe has even been described by my two as “quite good even though it’s healthy” HAHAHA. That’s good enough for me!
Hi Hi, sorry for the recent hiatus, no excuses for being plain lazy. Anyway, today’s post is all about cauliflower......it was reduced at the supermarket and I’m trying to be on a food budget these days.When I was at uni, the only “vegetarian” dish I could cook was cauliflower cheese, apart from boiling instant noodles and topping it with avocado and cashew nuts. These days I love my cauliflower either just steamed or roasted. I’ve also learnt to be a bit more thrifty and keep food waste down, so I cut the cauli into steaks instead of binning the stalks. My husband loathes cauliflower even when it’s disguised underneath copious amounts of white sauce and cheese. This recipe, however, he will tolerate!! Well I suppose he has to,...