- Creamy Garlic Mushrooms on Toast -. But back to my weekly meal plan, which is on Tuesday again, and I am late again……it is an odd week, as I have my daughter and her two friends staying for the week, so things will be a little flexible
I’ve adapted it from my favourite Indian Cookery Book, Reza’s Indian Spice - it’s simpler and I’ve taken out most of the fat and reduced the amount of coconut milk
It’s Friday and that can only mean one thing, my weekly Fish on Friday post, and a NEW and very easy recipe, Easy Smoked Haddock and Salmon au Gratin – an elegant and comforting meal that is made with TOP quality Scottish smoked haddock, with thanks to John at Delish Fish
I'm loving the fact that I have rediscovered my wok and tapped into those half bottles of Asian ingredients that I bought on a whim, used once or twice and then being the culinary butterfly that I am, decided that I wanted to cook Italian (or insert Mediterranean country here) or something after a few stir fry sessions
I have a few recipes and photos just sitting in my Drafts folder, waiting to see the light of day. Most of my posts have some funny anecdote, a childhood memory, a new recipe or trick learned that I simply must share with the world
I feel I ought to apologise to my readers for the decided lack of recipe posts on my blog lately. Adventuring, wandering, exercising, working on my fitness levels
I only stock three of tonight's ingredients at the market (garlic, tofu and chilli) - but I'm sure that everything else could be picked up from the veg stall outside, and the oriental stall inside - so this is a real Tod dinner
I have adjusted the quantities to feed a family of four, rather than an army of school children. I have adjusted the quantities to feed a family of four, rather than an army of school children
That's it, I'm finally back in my own kitchen after almost a month of gallivanting around visiting both sets of grandparents and taking a trip to Lanzarote
Trim chicken breast of any excess fat and pat dry with paper towels. In a medium bowl, toss chicken breast with 1 tbsp each of soya sauce, sesame oil and cornflour, leave to tenderise for at least 30 minutes
It is good enough to impress, does not break the bank and leaves you plenty of time to spend with your guest rather than in the kitchen – which is always a plus in my book
