Food Minia

This noodle dish is considered a healthy food as more than half of the dish is fresh vegetables, basically it is a salad dish and we have a bundle of noodles and grilled chicken to complete a one dish meal food.                                                                                                              This dish can be lunch or supper and the process is pretty straight forward. You can find all the ingredients at Asian grocery stores. For 3 servings Ingredients 2                   Chicken breast 1                   Lemongrass, cut and crushed 2 tbsp           Vegetable oil 1 1 ⁄ 2  tbsp           Soy sauce 1 tbsp           Oyster sauce 1 tbsp           Honey or sugar ½ tsp            Ground pepper   1 ⁄ 6 tsp           Salt ------------- 150 – 200 g.  Rice Vermicelli 1 cup             Bean sprouts 1 cup             Cucumber, shredded ¾ cup            Carrot, shredded 6 slices         Tomato 3 pieces        Lettuce 3 branches    Thai basil ¾ cup           Ground peanut

Who doesn't like biscuits?  Crumbly ginger biscuits are my current favourite especially when they are made with preserved stem ginger. These aren't the traditional gingernuts but something different as they arfe light and buttery with a hint of ginger in the shortbread and a punch of it in the chunks of stem ginger. You will have all of the ingredients in your store cupboard so let's get on. To make approx 12 biscuits. 110g butter 70g castor sugar 1 large egg yolk 200g plain flour pinch of salt 1 tsp ginger powder 80g chunked preserved stem ginger Heat the oven to 180C. Cream the butter and sugar. Doesn't need to be too light. Beat in the egg yolk. Mix in the chopped stem ginger. Gradually add the flour, salt and ginger powder and mix until the mixture all comes together in a firm lump. Roll into a log shape about the size that you want your finished biscuits. About 6cm is good. Wrap and chill in the fridge for about half an hour. Remove from the fridge and slice into m

Yesterday my brother phoned me and asked me where he could find my recipe for lasagne. He pointed out that there wasn't one on my blog. A big omission in hie eyes. Thinking about it, I suppose that lasagne has been done so much that I didn't feel the need to add a recipe here. However, to keep my brother happy, here's a recipe for lasagne with a few tips from a Bolognese lady that I used to work with. I'll start with the Ragu alla Bolognese. For the sugo or ragu as it is called in Bologna. 500g of mince meat. A mixture of pork and beef mince is the best option and the one most used in Italy.  Keep it as one lump. You'll see why later. The meat should not be too lean or it will be dry. 100 g pancetta, or failing that, chopped bacon. 1 large onion, finely diced 1 stalk of celery, finely diced 1 medium carrot, finely diced 1 tablespoon of butter 1 clove or garlic 1 glass of red wine 1 stock cube 1 - 2 tablespoons of tomato puree this will depend on how red you like you