Cooking huge family lunch- leg of lamb with provencal stuffing, creamed cannellni beans, purple sprouting broccoli, carrots, spring greens and roast spuds. Pudding lemon syrup tart with rhubarb sauce. Trouble is, I think I'll be too knackered to eat it!
Today has been lamb sandwiches, but am going to polish off rest of lemon syrup tart shortly...
A light but grown-up ginger cake; I invented recipe for a party last Saturday and now have to email friends with the recipe, it was pretty scrumptious (I can't find a face that shows false modesty!)
Oven on at 180 degrees centigrade
Prep 23 cm springform cake tin; grease/line/grease
1 jar (354grams) of stem ginger retain 3 pieces. The rest + syrup whizz in the food processor.
Add 250 grams ground almonds, 1 shredded/grated dessert apple, juice of half a lemon, 200grams castor sugar, 6 medium eggs, 1 heaped teaspoon of baking powder.
Whizz well between ingredients.
Pour into tin and cook for 40 minutes, test with clean knife, may need a little more time.
Allow to cool on rack
(Optional) mix enough marscapone with creme fraiche to cover top then sprinkle those last bits of ginger coarsely chopped on top.
my ginger cake: 350g plain Flour, 225g palm sugar or dark brown for colour, 100g cooking oil (soja), 3 tsp ground ginger, 1tsp baking powder, ½ tsp bicarbonate (soda), pinch salt, about 60g treacle, 225ml boiling water, 2 tbs finely chopped dried mango, 2 tbs finely chopped candied Thai ginger.
Place all the ingredients into the food processor bowl and beat well until you have a smooth golden brown batter, or use an electric whisk. Pour the batter into your spring form tin and cook at 180 C for about 45 – 55 minutes until risen and a cocktail stick inserted into the middle comes out clean.
Tiger; it is really splendid; the editing is brilliant and the way it works with the music is marvellous. Some of the images are not too clear, I don't know enough about digital recording of images to say why. Very well done
Hello, in this evening we eat - among another - fried crab and pork stuffed shells: 350 grams crab meat, 100 grams minced pork, 100 grams onion, chopped, 2 eggs, beaten and mix together, 1/2 tablespoon coriander leaves, chopped, 1/2 tablespoon garlic, chopped, 1/2 teaspoon pepper, 2 tablespoons fish sauce, 1/2 tablespoon sugar, 100 grams chili sauce, 6 crab shells, red chili, sliced (for garnishing), coriander leaves (for garnishing). 1. In a medium bowl, add chopped garlic, coriander, pepper and mix together. Then add pork, crab meat, onion, fish sauce and sugar. Stir until all ingredients mixed well. 2. Fill the mixture into each of six crab shells and steam for about 15 minutes until cooked. 3. Dip the steamed crab in beaten eggs. 4. Heat oil in a wok over medium heat. Then deep fry by facing down the crab meat side into the hot oil until yellow. Remove and drain. 5. Garnish with sliced fresh red chili and coriander leaves. Serve with spicy
chili sauce. Have a nice weekend and best weather ,ThaiGer.
Posts
...can install skype on your computer?
My computer man from czechoslovakia put skype on, but have never used it; if you talk me through activating it, could probably manage.
This was yesterday..
Today has been lamb sandwiches, but am going to polish off rest of lemon syrup tart shortly...
yesterday night whenI come from office we eat yellow mushelcurry with brown rice.
2 tablespoonsyellow curry paste, 2 cups green mussels (or 8-10 shrimps), 80 grams pineapple, cut into well pieces, 2 cups coconut milk, 2 tablespoons fish sauce, 1 tablespoon sugar, 2 tablespoon tamarind juice.
A light but grown-up ginger cake; I invented recipe for a party last Saturday and now have to email friends with the recipe, it was pretty scrumptious
(I can't find a face that shows false modesty!)
Oven on at 180 degrees centigrade
Prep 23 cm springform cake tin; grease/line/grease
1 jar (354grams) of stem ginger retain 3 pieces. The rest + syrup whizz in the food processor.
Add 250 grams ground almonds, 1 shredded/grated dessert apple, juice of half a lemon, 200grams castor sugar, 6 medium eggs, 1 heaped teaspoon of baking powder.
Whizz well between ingredients.
Pour into tin and cook for 40 minutes, test with clean knife, may need a little more time.
Allow to cool on rack
(Optional) mix enough marscapone with creme fraiche to cover top then sprinkle those last bits of ginger coarsely chopped on top.
my ginger cake: 350g plain Flour, 225g palm sugar or dark brown for colour, 100g cooking oil (soja), 3 tsp ground ginger, 1tsp baking powder, ½ tsp bicarbonate (soda), pinch salt, about 60g treacle, 225ml boiling water, 2 tbs finely chopped dried mango, 2 tbs finely chopped candied Thai ginger.
Place all the ingredients into the food processor bowl and beat well until you have a smooth golden brown batter, or use an electric whisk. Pour the batter into your spring form tin and cook at 180 C for about 45 – 55 minutes until risen and a cocktail stick inserted into the middle comes out clean.
sabai ghing khao, ThaiGer.
please help: can you see and look at my small slideshow in the post from Yesterday at 15:27 ( HERE) ? I want to know, if it work in the net...
Tiger; it is really splendid; the editing is brilliant and the way it works with the music is marvellous. Some of the images are not too clear, I don't know enough about digital recording of images to say why. Very well done
thank you very much. Picture from nature (many kinds of flower and leaf colors) are difficult to transfer...
Hello, in this evening we eat - among another - fried crab and pork stuffed shells:
350 grams crab meat, 100 grams minced pork, 100 grams onion, chopped,
2 eggs, beaten and mix together, 1/2 tablespoon coriander leaves, chopped,
1/2 tablespoon garlic, chopped, 1/2 teaspoon pepper, 2 tablespoons fish sauce,
1/2 tablespoon sugar, 100 grams chili sauce, 6 crab shells, red chili, sliced (for garnishing), coriander leaves (for garnishing).
1. In a medium bowl, add chopped garlic, coriander, pepper and mix together. Then add pork, crab meat, onion, fish sauce and sugar. Stir until all ingredients mixed well. 2. Fill the mixture into each of six crab shells and steam for about 15 minutes until cooked. 3. Dip the steamed crab in beaten eggs. 4. Heat oil in a wok over medium heat. Then deep fry by facing down the crab meat side into the hot oil until yellow. Remove and drain. 5. Garnish with sliced fresh red chili and coriander leaves. Serve with spicy
chili sauce. Have a nice weekend and best weather
,ThaiGer.