A few delicious recipes are coming soon on the blog. I'm officially in love with the new Jamie's 15 minute meals programme. Unfortunately, I don't have the book yet and given my extremely short memory I had to improvise. Sometimes I nap during half of the episode and then have to make up. The end result was good enough to share it with you. Again, Jamie, you rule, big time. I love everything you do.
For my version of the recipe you'll need:
1 cup basmati rice
5cm fresh, grated ginger
a bunch of spring onions
2tbsp olive oil
1 cup green peas
2 fish fillets
3 hard boiled eggs
zest and juice of 1 lemon
What to do:
Start with cooking the rice and eggs. In a seperate pot bring to a boil 0,5l of water with 2 bay leaves, add fish and cook for 10 mins until it falls apart. While the rice and fish are almost ready heat olive oil in a big frying pan.
Fry chilli, ginger and spring onions for 1-2 mins. Drain rice and put it in the pan together with peas.
Add lemon zest and juice, season with salt and pepper, cook for 2 mins until peas are soft (not too soft). Serve with chilli yoghurt (yoghurt with chilli sauce) and fried italian cabbage with oyster sauce (both my idea).
As soon as I get the book, I promise to post the original recipe, unless, maybe some of you know it :)
We've been drinking Vietnamese coffee for the last 2 weeks. We got it as a gift from my brother and his wife. The original coffee calls for condensed milk but we ran out of it and had to replace it with regular milk.
I love this little pumpkin and all her faces.
We also made some super easy, 3 ingredient coconut macarons. We used them as ice cream sandwiches.
We love when there is not much in the fridge and the things that end up on our plate are just plain delicious. Here, chicken quesadilla with plum sauce (thanks Mom for home made plum jam).
This has been happening for the last few days but we're almost in the clear. I love our new ofice/study. We'll post it very soon.
Now, we're packing our bags and leaving for a spring weekend. We couldn't be more excited.
save some of that coffee to have iced with condensed milk in the summer ;-)ReplyDelete