Monday, September 19, 2011

{Pikelets}







I've lost my cooking mojo at the moment, I've had a bad run with recipes, in particular a broccoli salad that sounded spectacular, it wasn't, a simple fish curry which turned out to be so simple it was bland and I put 24 hours of effort into some thai kebabs that tasted bloody awful and came with an equally if not more horrible dipping sauce.

Feeling a bit bruised by the whole thing I've returned to cooking things that I always make, things that I know are good and things that I've mostly already told you about so I haven't had much to post. But then today I made some pikelets for lunch and I thought well I'll post these because lots of peeps like pikelets especially for lunch with jam and cream, you can't really go wrong with a pikelet, and you know what they say some of the best things in life are the simplest.


...the pikelets
1 cup sr flour (any cup or mug just use the same to measure milk)
1 cup milk
1 pinch salt
1 egg
butter for cooking

Sift the flour, sugar and salt into a bowl. Whisk the egg and milk together with a fork. Add the wet to the dry and mix till smooth. Heat your frypan over a medium heat and brush it with a teeny bit of butter, dollop in flat tablespoons of batter and cook them till bubbles appear, flip em and cook the other side til lightly golden, makes about 15.

Monday, September 12, 2011

{Chicken, Kaffir Lime & Chilli San Choy Bau}





Would you like a super healthy, super tasty dinner that takes about fifteen minutes to whip up and leaves you feeling all zingy and pumped full of fresh springyness, well here you go, you are welcome. 


This is enough for a generous dinner for two, and here's a little tip I learnt on the telly, smash the lettuce into your kitchen bench with the core facing down so its gets the brunt of the smash, then twist out the core and it makes it really easy to pick apart that lovely little often overlooked iceberg and make the cute little lettuce cups to pop your filling into.



...san choy bau
1 tbsp vege oil
500g chicken mince
3 cloves garlic, chopped
2 red chillis, sliced
1 red onion, diced
1 tbsp fish sauce
pinch of sugar
3 kaffir lime leaves, spines removed sliced thinly
big handful picked mint leaves
big handful picked coriander leaves
a lime
an iceberg lettuce

Heat the oil in a wok or frypan until hot, add the chicken mince and stir till it starts to change colour then add in the garlic, onion and chillis, stir fry for a couple of minutes then add in the fish sauce, lime leaves, herbs and sugar, stir for another couple of minutes then finish it off with a big squeeze of lime juice. Serve wrapped in iceberg lettuce leaves, its nice with a little dollop of hoisin but not essential, just if its in the fridge.