Wow…. what a thought that is…just imagine trawling through your food blogs and coming upon this recipe that jumps out at you and ” You want it now” …….that just screams…. Eat Me !
You look in the cupboards and you have everything bar one item to make that dish, it’s chucking it down with rain, rush hour or the gas man is coming…..awwww damm and blast!
Just imagine if you could press a button and voila…it’s there ..right in front of you…
Come on ladies and gents it ain’t happening yet but I can tickle your taste buds with these delicious recipes. A lovely Thai Green Curry and Chocolate brownies although as I couldn’t get proper chocolate here..cos I don’t know if you are aware but to stop chocolate melting they add something and it’s nasty..yuk
So what I have done is made brownies normally…. no coconut flour and will try to get proper chocolate and make a batch for my next food blog….. we can then compare…good idea or what ..a double lot of brownies to sample…..mmmmmmm can’t be bad in my book….
1/2 cup oil…I used Coconut Oil but can use vegetable or other oil of your choice.
1 cup sugar.
1/2 Cup flour.
1/3 cup cocoa ( unsweetened)
1/4 tsp baking powder.
1/4 tsp salt.
1 tsp vanilla extract.
1/2 cup chopped walnuts (optional)
Put all ingredients except for eggs in food processor and blitz.
Beat eggs together and add to mixture, combine well.
Stir in walnuts if using.
Pour batter into 9 x 9 greased and floured pan.
Put in pre heated oven on 350( 175) and cook for 20/30 mins until shrinks away from sides of pan.
Remove from oven, cool and cut in squares. I sieved icing sugar on the top of mine.
Taste test: These are the first Brownies I have made for ages… the sponge is quite light but was more brownie like the following day. I prefer a more gooey, chewy brownie but they were ok.
Thai Green Curry:
2 chicken breasts cut into cubes.
6 Thai egg plant. cut into quarters……They are the larger ones in the pictures.
sm bunch small egg-plant ( optional) Pea like size in Picture.
5/6 stems of Thai sweet basil (pick of leaves)
Large can or two sm cartons of coconut milk.
10 straw mushrooms quartered or use button mushroom.
2/3 tbsp curry paste( maybe start with 11/2) I don’t know how hot you eat curry.
Cook with tiny amount of oil to release flavour, add tbsp fish sauce cook for 2 mins slowly add coconut milk and simmer gently.
Add chicken, cook on simmer for 20 mins then add vegetables and Thai basil cook for further 20 mins serve with Steamed or boiled rice.
If you are making veggie curry just omit chicken and add carrots and broccoli or veg of your choice.
When we had our restaurant, chef always put extra veg in mine as she knew I liked veg so can add to chicken curry as well if you like although that is not the norm just how she did mine.
You can use beef or pork instead of chicken if you like but will req longer cooking.
Garnish with sprig Thai basil and extra sliced chilli… if req.
N.B. You can get curry paste called Nam Ploy from supermarkets in the Uk which is a good substitute unless you prefer to make your own paste. We buy ours from local markets which is freshly made and the curry is a lovely vibrant green colour.
Have a lovely weekend everyone and don’t do anything I wouldn’t do…have fun and lots of laughter.
Don’t forget Monday is Saan Chai’s blog and I think he has a lot to tell…again will he be truthful you will have to read it and see. Love you all xxx