Quick is the name of the game today and this fabulously delicious dinner will be on the table in thirty minutes, making it a week night winner! It is an adaptation of this chicken dish and I love the addition of crunchy toasted cashews and jasmine rice cooked in coconut milk.
After what felt like a particularly cold winter we are in full spring mode, hooray! The worst should be behind us now and I have a suitably zesty and lemony fresh recipe to get you into a sunshiny mood. If you are lucky you may even have a lemon tree in your garden with fresh lemons that you can use to make this amazingly creamy sauce. We have one which was given to us by some good friends several years ago, soon after we moved into our then new home. Fortunately it has not succumbed to drought, pests or a lack of conversation but it has not exactly flourished either. In fact, nearly six years after we planted it, I think it is roughly the same height as it was when we got it, give or take a few extra leaves on either side. So until our stunted tree can get its act together it is store-bought lemons for us!
School holidays are here and the wet and cold weather has set in – hello winter! This week’s recipe is for a dish that I make all the time at home, and what better way to warm up than with a delicious curry.
Wherever you are, I hope that things that are slowly winding down and that holiday mode is setting in. Or at the very least that there is light at the end of the tunnel in the mad rush to get everything finished before the end of the year!
This week I am diving deep into my recipe collection. All the way back to the 90’s in fact – they seem like forever ago! Today’s dish is adapted from a stir fry recipe I made in my high school Home Economics class, nearly 20 years ago. I even have the original (rather yellowed) handout from that class, on it a handwritten recipe that was copied on the old “rolio machine”, which then made its way from a school ring binder all the way to my current recipe book shelf.
Seeing as we are in Heritage month with National Heritage Day, also popularly known as Braai Day, coming up on Thursday, I thought it would be appropriate to share a recipe that can be whipped up on the old barbie! These hot wings are perfect for spring and summer entertaining – enjoy them around the braai with friends, serve them up at your next party or munch on them while you cheer on the Springboks (she said optimistically)!
I am very excited to announce a delicious new series starting on the blog today! If you follow me on Twitter or Facebook then you probably would have seen the teaser I posted last week. In the series I will be sharing a collection of recipes highlighting the versatility and blendability of one of my favourite fresh ingredients, the marvellous mushroom.
This post, my first for 2014 is a little indulgent, but hey ho, it is holiday season and I thought it would be fun to do a round up of some of the things I have been cooking over Christmas. Just in case you haven’t seen enough food over the last week or so!