Laksas always go down well around here, as long as I don’t overdo the chilli. I usually make this recipe with prawns, but occasionally do a chicken version instead. After frying the paste, I sauté pieces of chicken for several minutes, before simmering it in the stock. Continue reading
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Prawn laksa
1 AugSalmon phyllo parcels
26 Jul
This is a lovely way to prepare salmon. The fish steams in its pastry wrapping, and is soft and full of flavour, contrasting beautifully with the crispy phyllo.
The recipe comes from Delia Smith’s Summer Collection. The biggest change I have made to the recipe is the name. Delia calls them “Thai salmon filo parcels”, but I don’t see how adding lime juice and coriander makes something “Thai”. And I prefer “phyllo” to “filo” (which always makes me think of Filofaxes…) Continue reading
Prawn avocado rocket salad
24 Jul
This is the sort of dish I feel a teeny bit guilty posting about. Does tossing rocket, avocado, prawns and a couple of other ingredients in a bowl count as a recipe? Or is a recipe something that is more than the sum of its parts – ingredients that create an alchemy when brought together? If so, this is definitely a recipe.
It also scores high on the effort-to-reward ratio – another very good reason I eat it regularly. Continue reading
Fish tacos
10 Jul
We celebrated Mexico’s appearance in the World Cup with fish tacos and Coronas. We had this dinner the first time Mexico played on 13 June, but I didn’t take any photos so decided to feature them again.
Actually, we have fish tacos pretty regularly — it being one of the few ways that Lyra will eat fish. I pretty much follow this recipe I found on the Love and Lemons website. Continue reading
Ceviche
25 Jun
I decided to make ceviche our Ecuador World Cup dinner. I always thought ceviche was Peruvian, but it seems there are versions from around central and South America. Added corn nuts to my usual recipe to give it an Ecuadorian twist. Continue reading
N’dolé aux crevettes
18 Jun
I adapted this recipe from the one I found on the Celtnet website. Continue reading
Steamed mussels in white wine
17 Jun
I’ve always found the idea of cooking mussels a bit scary, but they were the obvious choice for our Belgian World Cup dinner. (Either that, or a jumbo box of Leonidas…) Turns out they were pretty straightforward and quick to prepare, even though I bought twice as many as we needed – especially as Lyra ended up eating dinner at a friend’s house, and Nova ate only one… Expecting to be tied up with the mussels, I opted for oven chips – which were a bit meh. Continue reading
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