vegetarian and almost vegetarian
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Thai red curry paste – new improved version
3 lemongrass stalks 10 fresh red chilies (seeded and sliced) 115 g red onions or shallots (chopped) 4 garlic cloves 1 cm piece fresh galangal (peeled, sliced and bruised) stems from 4 fresh coriander springs 1 – 2 tbsp. grape seed oil 1 tsp. grated citrus rind 1 tsp. shrimp paste (wrapped in foil and… Continue reading
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Sweet red carrots
250 g red carrots 2 tbsp. butter 1 tsp. muscovado sugar pinch of salt 1/3 cup water Half or quarter the carrots lengthwise. Blanche them in boiling salty water for minute or two. Drain. Put them in a sauté pan with the butter, salt, sugar, and water. Cook, tossing occasionally, until the carrots are tender and… Continue reading
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French Lentils with Pecans and Goat Cheese
1 cup French green lentils (lentilles du Puy) 1 bay leaf 1 sprig thyme 2 tablespoons olive oil 1 large red onion (finely chopped) 2 cloves garlic (minced) 2 tbsp. balsamic vinegar salt and pepper 50 g pecans (toasted) 100 g fresh goat cheese Cook the lentils, on low heat, in 1+1/2 cup of water… Continue reading
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Lemon grass rice with cardamom
1 cup basmati rice (rinsed and drained) 1 lemon gras stalk (outer leaves removed, cut into 3 pieces) 6 cardamm pods (bruised) 2 cups water Cook the rice with lemon grass and cardamom in a rice cooker or on a stove. When done, season with salt, cover and let it rest for 10 minutes. Here,… Continue reading
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Coconut and nutmeg ice cream
This is super, super, super….easy. And SUPER tasty! Our new Red Hot Cookbook is a treasure! 1 can (400 g) evaporated (unsweetened condensed) milk 1 can (400 g) sweetened condensed milk 1 can (400 g) coconut milk freshly grated nutmeg 1 tsp. vanilla extract toasted shredded coconut for decoration Mix together evaporated, condensed and coconut… Continue reading
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Lemon asparagus risotto
First cook the asparagus, then risotto and at the end combine all together with lemon zest! Asparagus 400 g asparagus splash of olive oil 4 cloves garlic minced salt and pepper Risotto 4 cups homemade vegetable stock splash of olive oil 1 onion (minced) 1 cup arborio rice 1/2 cup white wine zest of one… Continue reading
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Pasta Puttanesca in progress
We eat it, in spite the fact that it wasn’t tasty. The recipe needs improvement. 6 garlic cloves (minced) 1 tin flat anchovy fillets (drained) 1/2 tsp. homemade chili flakes handful of black olives (pitted, chopped) 3 tbsp. capers 1 can diced tomatoes (drained) 1 can whole tomatoes (blended into sauce) 1 tbsp. dried oregano… Continue reading
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Boiled Edamame
Edamame, or green soybeans are often served as appetizers in Japanese restaurants. 500 – 750 g frozen edamame in pods 3 tbsp. or more salt (the water for cooking must be sea-like salty) Boil lots of water in a large pot, add salt. Put edamame in the boiling water and bring to boil, cook for 3… Continue reading
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Inspiring greens
Inspired with good amount of beautiful greens brought from the market. The recipe goes something like this: green and purple lettuce wild arugula green and purple basil little bit of fresh marjoram pine nuts and pecans (toasted) sunflower and pumpkin seeds (toasted) black and white sesame seeds (toasted) flax and onion seeds (toasted) equal amount… Continue reading
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Divine vinaigrette
Good for 1 big bowl of salad. 3 tbsp. balsamic vinegar 6 tbsp. olive oil 1 tbsp. honey 1 tsp. dijon mustard Put all ingredients in a jar, cover tightly with a lid and shake vigorously until combined. Continue reading
About Me
An English diarist and naval administrator. I served as administrator of the Royal Navy and Member of Parliament. I had no maritime experience, but I rose to be the Chief Secretary to the Admiralty under both King Charles II and King James II through patronage, diligence, and my talent for administration.
A life in two 