It might be obvious but one tip I can give to all enthusiastic cooks out there is to always read a new recipe at least a day or two before actually making it.
Beef, Broccoli & Cashew Nut Stir-Fry
Monday, 19 April 2010 By 10 Comments
Living in the sticks might seem like a dream come true for some but it does have its downsides.
Chicken, Mushroom & Oyster Sauce Stir-Fry
Friday, 9 April 2010 By 10 Comments
On divinely warm, spring days like this the last thing I feel like doing is standing in a hot kitchen.
Teriyaki Salmon with Stir-Fried Noodles
Friday, 22 January 2010 By 4 Comments
When there seems to be no end to the list of jobs that need doing in and outside the house the last thing you feel like doing is cooking.
Beef, Mushroom & Oyster Sauce Stir-Fry
Thursday, 19 November 2009 By 5 Comments
Beef & Mangetout Stir Fry
Thursday, 17 September 2009 By Leave a Comment
There are many cuts of beef you can use in stir-fries but the million dollar question is which one is the best? If money was no factor, I would have loved to use fillet steak but since we’re not exactly rolling in it I had to do some research.
Broccoli, Red Pepper and Asparagus with Hoisin Sauce and Couscous
Tuesday, 2 June 2009 By 3 Comments
Every foodie has got his/her own favourite celebrity chef but not once have I heard the name Nadine Abensur come out of anyone’s lips and I think it is high time to give her some credit. Paging through newly released cookbooks these days I feel as if most of these so-called chefs trod through the same path time and time again. Each one gives his own twist to bolognese, lasagna, vichyssoise and braised red cabbage, to name a few, but when it comes down to it their cookbooks are all more or less the same.
Mongolian Lamb & Onion Stir Fry
Tuesday, 11 November 2008 By 4 Comments
Are you a chǎo or bào type of person? Only after reading on Wikipedia did I realise there are 2 ways to stir fry food. The bào technique is simply tossing your finely chopped ingredients in a red hot wok, stirring it for a few seconds and then it’s out again. The chǎo technique is a bit slower where the ingredients almost undergo a mini-braise session. This dish seems like the chǎo type to me, but nonetheless still delicious.
Pea & Egg Fried Rice
Monday, 5 May 2008 By 17 Comments
If there is one thing I learned from making egg-fried rice it is that the rice should be stone cold.
Chinese BBQ Pork Stir-Fry
Sunday, 23 March 2008 By 7 Comments
Happy Easter, everyone! The weather in UK is especially bad this weekend. At one stage Neil and I were standing at a window, hearing the wind howling from the cold North and analysed what exactly was falling. Was it snow, sleet or hail pattering hard on the windows? We still don’t know, but it melted quite quickly.
Our whole family is sitting with a stinking cold, each at a different stage. Neil’s got a sore throat, I’m having a snot-fest and Gabriel is drowning in his own phlegm. (Oops, I know this is a food site, sorry!) How do you tell a baby to cough? He seriously worried me last night when he woke up crying and struggling to breathe because he wasn’t coughing.