Archive for January, 2014

How to boil perfect eggs

Sometimes a perfectly boiled egg is all that we want in the morning. In Britain soft-boiled eggs are often eaten with ‘soldiers’; toasted, buttered bread, cut into long strips to dip into the egg.


Below is Britain’s own Delia Smith’s take on boiling perfect eggs:

The saucepan should be small, filled with enough water to cover the eggs by about 1cm.

Bring it to the boil and when large bubbles are breaking on the surface quickly but gently lower the eggs (from room temperature) into the water, one at a time, using a tablespoon.

Switch the timer on and give the eggs exactly 1 minute’s simmering time.

Then remove the pan from the heat, put a lid on it and set the timer again, giving the following timings:-

6 minutes – for a soft, fairly liquid yolk and a white that is just set but still quite wobbly.

7 minutes – for a firmer more creamy yolk with a white that is completely set.

And yes, Easter is coming!



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I did test a prawn curry recipe from the slimming world curry heaven cookbook, but for a curry lover it did not hit the spot. So I added a few extra ingredients, but it still wasn’t up to much, so I shan’t share it with you.

If you desperately want it, you can order it from http://www.amazon.co.uk

Friday is finally here (yay!) Just a few more hours until my life is mine again. I don’t think there will be much cooking. Think I’ll do as little as possible and charge the batteries.

Happy weekend, folks!


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One of my favorite sauces consist of sesame seed oil, soy sauce, ginger, garlic and chilies. Whenever you want a real flavorsome Asian kick to a dish, simply add the sauce :-), which can also be used as a marinade. It’s great with stir-fry, rice, fish, chicken, pork and seafood. And if you’re feeling under the weather, simply add a teaspoon or two into your miso soup or chicken broth.

A mixture which when stored in the fridge keeps very well.

Root ginger
Soy sauce
Sesame seed oil

Combine equal amounts of sesame seed oil and soy sauce.
Add freshly grated ginger and garlic, finely chop a chili or two, depending on how hot you want it and mix well.





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Serves 4

Prep time 1 hour 15 minutes

This recipe is from Slimming World’s Curry Heaven cookbook, and is featuring in this years calendar for February. And what better dish to serve when it is cold and grey and wet outside than a flavoursome curry. This is not a spicy curry, but full of flavours and delight 🙂 And the whole household enjoyed it too! Bonus 🙂 They don’t always enjoy SW cooking…

For the turmeric rice:


2 tsp cumin seeds

2 cloves, 1 cinnamon stick and 1 dried red chilli

1/2 tsp ground turmeric

300g dried basmati rice

300g fresh spinach, roughly chopped

700ml vegetable stock

Salt & freshly ground black pepper

For the kofta curry:

700g extra-lean minced beef

1 tbsp finely grated fresh root ginger

2 garlic cloves, grated

2 tsp fennel seeds, crushed

1 tsp of ground cinnamon and 1 tsp of medium chilli powder

500g passata

2 tsp black mustard seeds

4 plum tomatoes, roughly chopped

1 tbsp medium curry powder

1-2 tsp sweetener

150g fat-free natural yoghurt

A small handful of fresh mint or coriander leaves, roughly chopped, to garnish

1. To make the rice, place a pan sprayed with Frylight over a medium heat. Add the spices, rice and spinach, and stir-fry for 1-2 minutes. Add the stock and bring to the boil. Season with a little salt, cover tightly, reduce the heat to low and cook for 15 minutes. Remove from the heat and leave to stand for 15-20 minutes.

2. Meanwhile, put the beef, ginger, garlic, fennel seeds, cinnamon and chilli powder in a bowl and season. Using your hands, mix until well combined, then divide into 28 portions and shape each into a small ball. Cover and chill in the fridge until needed.

3. Put the passata, mustard seeds, tomatoes, curry powder and sweetener in a pan. Bring to the boil then reduce the heat to medium-low. Season well and cook for 10-15 minutes, stirring occasionally.

4. Add the meatballs to the pan, cover and cook gently for 15-20 minutes, turning them occasionally, until cooked through.

5. Divide the rice and kofta curry between 4 bowls. Drizzle the yoghurt over the curry, garnish with mint or coriander to serve.



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Ginger & lemon (top tips)

I use quite a lot of ginger in my cooking, and it is, when peeled and frozen, very easy to grate into curries and stir-fry, salads and stews.

You can do the same with lemons, as it adds masses of flavour. Just ensure the lemons are unwaxed and washed properly before use. Add grated lemon to vegetables, ice cream, salads, chicken… You name it.


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