Ingredients:
2x 150g Big corn bites/ Nachos chips
1x Bottle( +- 450g) spicy salsa sauce
2x Tubs( +- 250g) plain cream cheese
1x Avg block(+-250g) of cheddar cheese
2x Avocado pears
1x Tub( 250ml) sour cream
Salt and Pepper
How to make:
Preheat oven to 180 degrees
1. Line casserole dish with corn bites
2. Spread salsa generously over crisps
3. Then spread cream cheese over the salsa
4. Add grated cheddar cheese to the top of the dish
5. Place in oven for until cheese is melted( usually about 10 mins)
6. Mash avocados in a small serving bowl to make guacamole
7. Add a tablespoon of sour cream to the guacamole and season with salt and pepper.
8. Remove Nachos from the oven and place guamole bowl in the centre and serve
Enjoy!!!!
Monday, September 15, 2008
Monday, June 23, 2008
Thai Noodles
Only need to cook the noodles, so I make this and take it to work for my lunch.
250g packet medium egg noodles
1 tsp sesame oil
2 tsp soy sauce
1 tsp peeled and finely grated galangal ( I used ginger)
2 bird's-eye red chillies, chopped
2 tsp chopped fresh holy basil (not sure what holy basil is I used normal basil and tasted nice)
1 tsp chopped fresh coriander
1 lime, juice only (I used lemon juice and still tasted nice)
1 tsp clear honey
1 tsp sesame seeds (I did not add, as none in the cupboard).
Method
1. Cook the noodle according to the packet instructions.
2. In a large bowl mix together the remaining ingredients.
3. Drain and toss the noodles in the Thai mixture.
4. Serve. - Nice and quick
I also added cooked chicken to noodles.
250g packet medium egg noodles
1 tsp sesame oil
2 tsp soy sauce
1 tsp peeled and finely grated galangal ( I used ginger)
2 bird's-eye red chillies, chopped
2 tsp chopped fresh holy basil (not sure what holy basil is I used normal basil and tasted nice)
1 tsp chopped fresh coriander
1 lime, juice only (I used lemon juice and still tasted nice)
1 tsp clear honey
1 tsp sesame seeds (I did not add, as none in the cupboard).
Method
1. Cook the noodle according to the packet instructions.
2. In a large bowl mix together the remaining ingredients.
3. Drain and toss the noodles in the Thai mixture.
4. Serve. - Nice and quick
I also added cooked chicken to noodles.
Cauliflower, Bacon & Potato Soup
Cauliflower soup??? Sounds disgusting, but has been my best soup in the past few weeks.
You can tell it is now winter with all the pots of soup on the stove.
Ingredients
2 tbsp vegetable oil
1 large or 2 small onions, chopped
8 rindless streaky bacon rashers
2 potatoes, chopped (I used one large)
1 small cauliflower, cut in florets, leaves sliced (I thin I used just 1/2 a caulifower)
570ml/1 pint vegetable stock
290ml/½ pint milk
Method
1. Heat the oil in a large pan, add the onion and fry for 5 minutes until softened. Chop bacon rashers, add to the pan and fry for a further 2 minutes.
2. Stir in the potatoes and cauliflower and mix well. Add the stock and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender.
3. Purée the soup in a blender or food processor, then return to the pan and stir in the milk. Reheat gently, taste and add salt and pepper.
I think this was from the good food magazine
You can tell it is now winter with all the pots of soup on the stove.
Ingredients
2 tbsp vegetable oil
1 large or 2 small onions, chopped
8 rindless streaky bacon rashers
2 potatoes, chopped (I used one large)
1 small cauliflower, cut in florets, leaves sliced (I thin I used just 1/2 a caulifower)
570ml/1 pint vegetable stock
290ml/½ pint milk
Method
1. Heat the oil in a large pan, add the onion and fry for 5 minutes until softened. Chop bacon rashers, add to the pan and fry for a further 2 minutes.
2. Stir in the potatoes and cauliflower and mix well. Add the stock and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender.
3. Purée the soup in a blender or food processor, then return to the pan and stir in the milk. Reheat gently, taste and add salt and pepper.
I think this was from the good food magazine
Thai Beef Soup
This soup was amazing I think it was a Ken Hom soup:
450g/1lb fresh spinach (baby spinach would not work)
175g/6oz lean fillet steak, cut into thin slices about 5cm (2 in) long
For the marinade
2 shallots, finely sliced
2 tbsp finely chopped garlic
1 tbsp fish sauce
freshly ground black pepper
For the soup
1.2 litres/2 pints homemade chicken stock or good quality bought stock (I used homemade Veg Stock)
2 tbsp fish sauce
1 tbsp lemon juice
1 tsp sugar
1 small, fresh red chilli, seeded and chopped
Method
1. Remove the stalks from the spinach and wash the leaves well.
2. Blanch the leaves for a few seconds in a large pan of boiling water until they are just wilted, then drain well and refresh in cold water to prevent further cooking. Drain again, squeezing out excess water. (if you over cook the spinach I think you may ruin the dish. It literally really does take 2 seconds).
3. Combine the steak with the shallots, garlic, one tablespoon of the fish sauce and some freshly ground black pepper, then set aside. (The soup can be prepared in advance up to this point.)
4. Just before you are ready to eat, bring the chicken stock to a simmer in a saucepan and season it with the remaining fish sauce, the lemon juice, sugar and chilli.
5. Add the blanched spinach and stir in the beef and its marinade. Bring the soup back to simmering point, add a few grindings of freshly ground black pepper to taste and serve at once.
450g/1lb fresh spinach (baby spinach would not work)
175g/6oz lean fillet steak, cut into thin slices about 5cm (2 in) long
For the marinade
2 shallots, finely sliced
2 tbsp finely chopped garlic
1 tbsp fish sauce
freshly ground black pepper
For the soup
1.2 litres/2 pints homemade chicken stock or good quality bought stock (I used homemade Veg Stock)
2 tbsp fish sauce
1 tbsp lemon juice
1 tsp sugar
1 small, fresh red chilli, seeded and chopped
Method
1. Remove the stalks from the spinach and wash the leaves well.
2. Blanch the leaves for a few seconds in a large pan of boiling water until they are just wilted, then drain well and refresh in cold water to prevent further cooking. Drain again, squeezing out excess water. (if you over cook the spinach I think you may ruin the dish. It literally really does take 2 seconds).
3. Combine the steak with the shallots, garlic, one tablespoon of the fish sauce and some freshly ground black pepper, then set aside. (The soup can be prepared in advance up to this point.)
4. Just before you are ready to eat, bring the chicken stock to a simmer in a saucepan and season it with the remaining fish sauce, the lemon juice, sugar and chilli.
5. Add the blanched spinach and stir in the beef and its marinade. Bring the soup back to simmering point, add a few grindings of freshly ground black pepper to taste and serve at once.
Subscribe to:
Posts (Atom)