Recipes Archive

Mushroom recipes

Cold beef curry and sweetcorn noodles

10 minutes

Avocado recipes

Tostados with prawn ceviche and avocado

10 minutes

Fish recipes

Yoghurt panna cotta with orange blossom and nectarine jelly

20 minutes

Steamed prawn, lime and nectarine salad

10 minutes

Tomato, goats-milk cheese and nectarine salad

Steamed scallops with cucumber noodles

Pad thai

15 minutes

Pad thai

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

8 free-range eggs
3 T oil
½ t shrimp paste
2 red chillies, chopped
3 chicken breasts, thinly sliced
300 g rice noodles, soaked
4 spring onions, thinly sliced
200 g straw mushrooms or brown mushrooms, sliced
4 T fish sauce
4 T lime juice
1 T brown sugar
10 g coriander
100 g roasted cashew nuts

Method

Beat the eggs. Heat a little of the oil in a wok or frying pan over a medium heat. Pour in a little of the egg mixture (remember you need to make 6 omelettes). Swirl the egg around the pan. Cook then flip to cook the other side. Remove and keep warm.

Cook the paste in the remaining oil for 1 minute. Add the chillies and chicken, and cook for 3 minutes.

Add the noodles, spring onions, mushrooms, fish sauce, lime juice and brown sugar, and cook for 1 minute. Toss in the coriander and nuts.

To serve, place an omelette in a small steamer, Chinese box or bowl. Fill with the noodles and eat straight away.

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Cold beef curry and sweetcorn noodles

Tostados with prawn ceviche and avocado

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Yoghurt panna cotta with orange blossom and nectarine jelly

Wholewheat nectarine tarts

Steamed prawn, lime and nectarine salad

Tomato, goats-milk cheese and nectarine salad

Steamed scallops with cucumber noodles

Lime-and-coconut custards

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Pad thai

Pad thai

Ingredients

Method