A quick and easy recipe this one that can be adapted into other things, served as a starter or just as a quick snack. Use all oil or vegan marge to make it vegan.
For 2 portions you need:
250g mushrooms
2 tbsp butter
1 tbsp oil
3 cloves garlic, crushed
handful chopped chives and parsley
salt and pepper
Heat the butter and oil in a pan. Add the mushrooms and cook, gently, for about 10 mins till the juices have run out. Add the garlic and seasoning and cook for a further 5-10 mins. Serve with lashings of crusty bread, topped with the chives and parsley.
Friday, 30 April 2010
Monday, 26 April 2010
Watercress Soup (v)
This is a vibrant green colour (known in our house as green soup for obvious reasons) with a delicate flavour of watercress. I like it hot, though you can also serve it cold too if you fancied.
For 4-6 portions you need:
700g potatoes suitable for baking/mashing
1.5 litres veg stock
2 bags/bunches watercress
2 onions, chopped
2 tbsp butter/oil
Begin by frying the onions in the butter/oil for a few mins. Then add the peeled and chopped potatoes. Cover with the stock and cook for about 15 mins till the potatoes are tender. Turn off the heat and add the watercress. Blitz and season. Gently reheat, adding some more stock or soya milk if it's too thick. Serve with crusty bread. Yummy.
For 4-6 portions you need:
700g potatoes suitable for baking/mashing
1.5 litres veg stock
2 bags/bunches watercress
2 onions, chopped
2 tbsp butter/oil
Begin by frying the onions in the butter/oil for a few mins. Then add the peeled and chopped potatoes. Cover with the stock and cook for about 15 mins till the potatoes are tender. Turn off the heat and add the watercress. Blitz and season. Gently reheat, adding some more stock or soya milk if it's too thick. Serve with crusty bread. Yummy.
Sweet Potato, Onion and Sweetcorn Bhajis
A variation on the basic onion bhaji really, and there are infinite ways you can create different versions. This recipe reflects the ingrediants we had lying around at home yesterday. And they are pretty delicious :)
For about 20 bhajis you need:
8oz sifted gram flour
1 tsp baking powder
1 tsp tumeric
1 tbsp garam masala
1 tsp chilli flakes
1/2 cup chopped corriander
1 sweet potatoe, peeled and coarsley grated
1 tin sweetcorn, drained
3 large onions, shredded
salt and pepper
oil for deep frying
Begin by placing all the dry ingredients in a bowl. Add enough warm water to make a thick-ish batter (think yougurt). Then add the veggies and mix well. Heat oil in a wok till hot and fry spoonfuls of the bhaji mix. Turn over half way and cook till golden brown. Serve with chutney and salad. Yummy hot and cold!
For about 20 bhajis you need:
8oz sifted gram flour
1 tsp baking powder
1 tsp tumeric
1 tbsp garam masala
1 tsp chilli flakes
1/2 cup chopped corriander
1 sweet potatoe, peeled and coarsley grated
1 tin sweetcorn, drained
3 large onions, shredded
salt and pepper
oil for deep frying
Begin by placing all the dry ingredients in a bowl. Add enough warm water to make a thick-ish batter (think yougurt). Then add the veggies and mix well. Heat oil in a wok till hot and fry spoonfuls of the bhaji mix. Turn over half way and cook till golden brown. Serve with chutney and salad. Yummy hot and cold!
Sunday, 25 April 2010
Summer Fruit Compote
This sauce goes well with loads of different things: melon; pancakes; cheesecake; ice cream yada yada yada. Make some up and it'll last in the fridge for a good 5 days, assuming you don't scoff it all before then!
Take 1 pack frozen summer fruits, add 3 heaped tbsp icing sugar and heat gently till the sugar has dissolved and some of the fruit has started to break up. Leave to cool and serve as you wish. Add some more sugar to taste if you wish, depending on how you are serving it.
Take 1 pack frozen summer fruits, add 3 heaped tbsp icing sugar and heat gently till the sugar has dissolved and some of the fruit has started to break up. Leave to cool and serve as you wish. Add some more sugar to taste if you wish, depending on how you are serving it.
New York Cheesecake
Well vanilla cheesecake that's baked at any rate. Not sure how big apple it really it. But it is utterly delish.
For 12 meagre or 8 more generous slices you need:
23cm springform tin; baking paper
200g ginger nuts
70g butter, melted
800g cream cheese
4 eggs
200g vanilla sugar
1 tsp vanilla paste
1 tsp vanilla extract
Begin by smashing the biscuits to teeny tiny pieces in a food processor. Then add the melted butter and mix well. Press into the lined tin and chill. Meanwhile place the cream cheese, eggs, sugar and vanilla into a bowl and mix thoroughly, taking care not to overbeat. Pour into the tin and bake at 130 degrees for 45-60 mins. It should still have a wobble in the middle when cooked and will firm up once chilled. Leave to cool and then chill overnight. It's nice on its own but it's also nice with a fruit compote with it too.
For 12 meagre or 8 more generous slices you need:
23cm springform tin; baking paper
200g ginger nuts
70g butter, melted
800g cream cheese
4 eggs
200g vanilla sugar
1 tsp vanilla paste
1 tsp vanilla extract
Begin by smashing the biscuits to teeny tiny pieces in a food processor. Then add the melted butter and mix well. Press into the lined tin and chill. Meanwhile place the cream cheese, eggs, sugar and vanilla into a bowl and mix thoroughly, taking care not to overbeat. Pour into the tin and bake at 130 degrees for 45-60 mins. It should still have a wobble in the middle when cooked and will firm up once chilled. Leave to cool and then chill overnight. It's nice on its own but it's also nice with a fruit compote with it too.
Saturday, 24 April 2010
Quick Coleslaw
This is not an authentic recipe, but it's a quick one that's dead easy to throw together, especially if you have a food processor :)
For 6-8 servings you need:
1/2 white cabbage
1 large onion
2 carrots, peeled
Mayonnaise
Grate the carrots and then shred the onions and cabbage. Season. Add enough mayonnaise to make it how you like it. Scoff. I told you it was easy :P
For 6-8 servings you need:
1/2 white cabbage
1 large onion
2 carrots, peeled
Mayonnaise
Grate the carrots and then shred the onions and cabbage. Season. Add enough mayonnaise to make it how you like it. Scoff. I told you it was easy :P
Cheese and Onion Filled Potatoes
I adore these but they are a bit faffy to make. For that reason I usually make at least double the recipe and freeze the other half. They make a great side dish or a light lunch with beans or coleslaw and salad.
For each about 8 servings you need:
6-8 baking potatoes
2 onions, chopped
1 cup grated cheese
salt and pepper
Prick the potatoes all over and nuke till soft. Meanwhile saute the onion in a little oil till tender and sweet. Cut the potatoes in half and then scoop out the middles into a bowl. Add the cooked onions, cheese and seasoning and mix well. Scoop back into the hollows and then bake in a hot oven for about 20 mins till crispy on top. Yum.
For each about 8 servings you need:
6-8 baking potatoes
2 onions, chopped
1 cup grated cheese
salt and pepper
Prick the potatoes all over and nuke till soft. Meanwhile saute the onion in a little oil till tender and sweet. Cut the potatoes in half and then scoop out the middles into a bowl. Add the cooked onions, cheese and seasoning and mix well. Scoop back into the hollows and then bake in a hot oven for about 20 mins till crispy on top. Yum.
Buttercream Icing
This is another easy recipe to remember as it's a ratio of 1:2. For enough buttercream to fill and cover the birthday cake recipe you need:
3oz very soft butter
6oz icing sugar
1-2 tbsp milk
1 tsp vanilla extract
Beat everything together till light and fluffy. Use as you wish!
3oz very soft butter
6oz icing sugar
1-2 tbsp milk
1 tsp vanilla extract
Beat everything together till light and fluffy. Use as you wish!
Birthday Cake
I always use the same recipe for birthday cake and scale up or down depending on how much cake is needed. This recipe is a classic victoria sponge one, and is best carved/cut the day after baking, or once it's been frozen and defrosted. But it's equally good the same day, just a little more crumbly!
The basic rule is equal quantities self raising flour, butter and caster sugar with half the amount of eggs e.g. 8oz flour = 4 eggs and so on.
For a cake that serves 10-14 people you need:
6 oz self raising flour
6 oz vanilla caster sugar
6 oz soft butter (don't use margarine as it mings in a cake!)
3 eggs
1 tsp vanilla extract
2-3 tbsp milk
Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well between each one. Sift in the flour, vanilla and 2 tbsp milk and beat till combined. Add a little extra milk if needed.
Scrape the mixture into a lined baking tin and bake at 150 degrees for about 30 mins till risen, golden and totally cooked. Leave to cool for a couple of hours before filling and covering as you wish. Happy Birthday!
The basic rule is equal quantities self raising flour, butter and caster sugar with half the amount of eggs e.g. 8oz flour = 4 eggs and so on.
For a cake that serves 10-14 people you need:
6 oz self raising flour
6 oz vanilla caster sugar
6 oz soft butter (don't use margarine as it mings in a cake!)
3 eggs
1 tsp vanilla extract
2-3 tbsp milk
Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well between each one. Sift in the flour, vanilla and 2 tbsp milk and beat till combined. Add a little extra milk if needed.
Scrape the mixture into a lined baking tin and bake at 150 degrees for about 30 mins till risen, golden and totally cooked. Leave to cool for a couple of hours before filling and covering as you wish. Happy Birthday!
Monday, 19 April 2010
Crunchy Vegetable Noodles with Spicy Peanut Sauce
This is based on Nigella's recipe for peanut sesame noodles in Nigella Express. It's a fab lunch dish which is filling, reasonably healthy and quick to prepare.
For 2 generous lunch portions you need:
2 blocks medium egg noodles (use rice noodles or soba noodles for a vegan version)
assorted raw veggies - I used red cabbage, grated carrot, spring onions, raw cauliflower, spring onions
1 chilli, finely chopped
handful fresh mint, chopped
juice 1 lime
Sauce:
4 tbsp peanut butter
1 tbsp sesame oil
2 tbsp soya sauce
2 tbsp pad thai sauce (or use sweet chilli sauce)
150ml water
Heat the sauce ingredients gently till combined. Meanwhile finely shred the veggies and cook the noodles. Place everything in a large mixing bowl and mix well. Pack into tubs and stun and amaze your work colleagues with such a delicious lunch :)
For 2 generous lunch portions you need:
2 blocks medium egg noodles (use rice noodles or soba noodles for a vegan version)
assorted raw veggies - I used red cabbage, grated carrot, spring onions, raw cauliflower, spring onions
1 chilli, finely chopped
handful fresh mint, chopped
juice 1 lime
Sauce:
4 tbsp peanut butter
1 tbsp sesame oil
2 tbsp soya sauce
2 tbsp pad thai sauce (or use sweet chilli sauce)
150ml water
Heat the sauce ingredients gently till combined. Meanwhile finely shred the veggies and cook the noodles. Place everything in a large mixing bowl and mix well. Pack into tubs and stun and amaze your work colleagues with such a delicious lunch :)
Sunday, 18 April 2010
Sweet Potato and Coconut Soup (v)
This is from French Polynesia apparently. It smelt very strange whilst it was cooking but actually tasted suprisingly good. It's a quick and healthy recipe that can easily be thrown together after work.
For 4 portions you need:
750g sweet potatoes, diced
2 medium onions, chopped
3 cloves garlic, whole
1/2 tsp each of cinnamon, paprika, nutmeg, cayenne, ground black pepper
handful chopped coriander
600ml veg stock
can coconut milk
oil
Begin by frying the onion in 1 tbsp oil. After about 5 mins add the spices and garlic. Then add the sweet potatoes, coconut milk and stock. Bring to the boil and then simmer for 15-20 mins till the potatoes are cooked. Blend till smooth, reheat and serve garnished with the coriander. Some crusty french bread is good with it too.
For 4 portions you need:
750g sweet potatoes, diced
2 medium onions, chopped
3 cloves garlic, whole
1/2 tsp each of cinnamon, paprika, nutmeg, cayenne, ground black pepper
handful chopped coriander
600ml veg stock
can coconut milk
oil
Begin by frying the onion in 1 tbsp oil. After about 5 mins add the spices and garlic. Then add the sweet potatoes, coconut milk and stock. Bring to the boil and then simmer for 15-20 mins till the potatoes are cooked. Blend till smooth, reheat and serve garnished with the coriander. Some crusty french bread is good with it too.
Guacamole (v)
Yummy, creamy, green gunk! L told me today he wouldn't eat anything beginning with 'gwa' so he missed out on this luscious dip! I like mine sort of chunky, but you could blend it all for a smoother dip, or leave it all chopped for a rougher one. Either way it's great with tortilla chips!
For 4 portions you need:
4 avocados, halved, stoned and roughly chopped
2 tomatoes, pulverised in a food processor
1 chilli, blitzed (with the toms)
1 red onion, diced
juice 1 lime
salt
Mix everything together, blitzing half of the mix if you want a smoother texture. Scoff. Dead easy!
For 4 portions you need:
4 avocados, halved, stoned and roughly chopped
2 tomatoes, pulverised in a food processor
1 chilli, blitzed (with the toms)
1 red onion, diced
juice 1 lime
salt
Mix everything together, blitzing half of the mix if you want a smoother texture. Scoff. Dead easy!
Quesadillas
There are infinite variations on what you can put in to these, this is just one suggestion. They're a fab snack, quick lunch or a side with other Mexican food.
For each quesadilla you need:
1 tortilla
1/4 cup grated cheddar
1 sliced spring onion.
Heat a large frying pan and place the tortilla on it. Sprinkle the cheddar over the surface of the tortilla and add the onion to one half. Heat. Fold in half to make a semi circle and then flip over. Serve cut into wedges. They're nice cold too!
For each quesadilla you need:
1 tortilla
1/4 cup grated cheddar
1 sliced spring onion.
Heat a large frying pan and place the tortilla on it. Sprinkle the cheddar over the surface of the tortilla and add the onion to one half. Heat. Fold in half to make a semi circle and then flip over. Serve cut into wedges. They're nice cold too!
Beans in Beer aka Frijoles Borrachos (v)
Fiesta baby! Today we had a Mexican feast, partly due to the surfeit of avocados in the fruit bowl that ripened together and partly due to watching Mark Beaumont Cycling the Americas where it looked like he'd had some yumsome food in central and south america. This recipe, for beans cooked in beer, is an adaptation of a Celia Brookes-Brown recipe.
For 2-3 portions you need:
2 large onions, chopped
1 red chilli, finely chopped
3 cloves garlic, crushed
2 tsp ground cumin
1/2 can chopped toms
1 can canolleni beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 bottle corona beer
juice 1/2 lime
salt and pepper
1 tsp sugar
large handful chopped coriander
olive oil
Begin by sauteeing the onions in 2 tbsp oil till translucent. Then add the chilli, cumin and garlic. Fry for a further 5 mins or so. Then add the beans, toms, beer, seasoning and sugar. Bring to the boil and simmer over a medium heat till the sauce is reduced by about half. Reduce the heat and keep warm till you're ready to serve. They're nice with quesadillas and sour cream. Omit the dairy to keep it vegan.
For 2-3 portions you need:
2 large onions, chopped
1 red chilli, finely chopped
3 cloves garlic, crushed
2 tsp ground cumin
1/2 can chopped toms
1 can canolleni beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 bottle corona beer
juice 1/2 lime
salt and pepper
1 tsp sugar
large handful chopped coriander
olive oil
Begin by sauteeing the onions in 2 tbsp oil till translucent. Then add the chilli, cumin and garlic. Fry for a further 5 mins or so. Then add the beans, toms, beer, seasoning and sugar. Bring to the boil and simmer over a medium heat till the sauce is reduced by about half. Reduce the heat and keep warm till you're ready to serve. They're nice with quesadillas and sour cream. Omit the dairy to keep it vegan.
Saturday, 17 April 2010
Butternut and Rosemary 'Pizza' with Feta
This is an adaptation of a Good Food recipe, which uses naan bread for speed so is a quick after work dinner.
For 4 portions you need:
4 naan breads (I like the round ones from M&S or Waitrose)
olive oil
1 butternut squash, cut into a small dice
2 red onions, sliced
3 sprigs rosemary, roughly chopped
2 tbsp balsamic vinegar
1/2 block feta (omit for a vegan version)
Roast the squash in the oven with the oil, onions, rosemary and half the balsamic. After about 20 mins, scatter the squash over the naans, season and add the feta. Bake in the oven for a further 10-15 mins till the feta is lightly browned and the squash and onions are caramelised. Drizzle over the remaining balsmaic before serving with a green salad. Delicious!
For 4 portions you need:
4 naan breads (I like the round ones from M&S or Waitrose)
olive oil
1 butternut squash, cut into a small dice
2 red onions, sliced
3 sprigs rosemary, roughly chopped
2 tbsp balsamic vinegar
1/2 block feta (omit for a vegan version)
Roast the squash in the oven with the oil, onions, rosemary and half the balsamic. After about 20 mins, scatter the squash over the naans, season and add the feta. Bake in the oven for a further 10-15 mins till the feta is lightly browned and the squash and onions are caramelised. Drizzle over the remaining balsmaic before serving with a green salad. Delicious!
Lazy Noodle Stir Fry
I have to say, I don't usually just cook packets of stuff. Honest. But Tescraps had an offer on ready prepared stirfry veg, and it was silly not to buy the other two bags when getting some beansprouts for another recipe. So here's another stupidly quick and easy after dinner recipe...
For 3-4 portions you need:
3 blocks sharwoods medium egg noodles
1 packet stir fry sauce (I used Blue Dragon Hoi Sin and Garlic)
1 pack ready prepared stir fry veggies
1 pack marinated tofu
1 tsp sesame oil
1 tbsp soya sauce
Cook the noodles in boiling water for 4 mins. Drain and toss through with sesame oil and soya sauce. Meanwhile stir fry the veggies and tofu in a wok, adding the sauce after 30 secs. Cover with a lid (add some extra water if you need to) and steam the veggies for about 4 mins. Serve the veg piled onto beds of noodles topped with extra toasted sesame seeds if you fancy. Try not to dribble too much sauce down your chin as you scoff...
For 3-4 portions you need:
3 blocks sharwoods medium egg noodles
1 packet stir fry sauce (I used Blue Dragon Hoi Sin and Garlic)
1 pack ready prepared stir fry veggies
1 pack marinated tofu
1 tsp sesame oil
1 tbsp soya sauce
Cook the noodles in boiling water for 4 mins. Drain and toss through with sesame oil and soya sauce. Meanwhile stir fry the veggies and tofu in a wok, adding the sauce after 30 secs. Cover with a lid (add some extra water if you need to) and steam the veggies for about 4 mins. Serve the veg piled onto beds of noodles topped with extra toasted sesame seeds if you fancy. Try not to dribble too much sauce down your chin as you scoff...
Thursday, 15 April 2010
Rasmalai
We all *adore* this traditional Indian dessert, and with good reason! The perfumed milk is delicious, as are the spongy, slightly dense, dumplings floating in it. This version uses a packet from an Indian grocers but you can also make it with ricotta. Both taste good but are very different.
For 4-6 portions you need:
1 pack rasmalai mix
1.5 litres milk
250g vanilla sugar
1 tsp vanilla paste
3 tsp rose water
Make the rasmalai dumplings as per the instructions (basically mix the dry ingredients with 1 egg and 2 tbsp oil, form into small balls). Heat the milk, sugar, vanilla and rose water until boiling and the sugar has dissolved. Add the dumplings and poach lightly for 5 mins. Leave to cool (if you can) and then eat. And eat. And eat...!
For 4-6 portions you need:
1 pack rasmalai mix
1.5 litres milk
250g vanilla sugar
1 tsp vanilla paste
3 tsp rose water
Make the rasmalai dumplings as per the instructions (basically mix the dry ingredients with 1 egg and 2 tbsp oil, form into small balls). Heat the milk, sugar, vanilla and rose water until boiling and the sugar has dissolved. Add the dumplings and poach lightly for 5 mins. Leave to cool (if you can) and then eat. And eat. And eat...!
Cheats Pad Thai
It's Thai New Year, and given that my sister lives in Thaliand I made a token attempt at celebrating it tonight! Given that it's a work day tho, it's a quick and dirty cheats version. Doesn't mean it didn't taste nice tho ;-)
For 2 portions you need:
1 pack ready for wok rice noodles
1 pack stir fry vegetables
1 tbsp oil
2 eggs, lightly beaten
6 tbsp pad thai sauce
soya sauce to serve
Lightly scramble the eggs in a pan. Set aside. Heat the oil in a wok and stir fry the veggies. Add the noodles and sauce with a splash of water if needed to loosen the sauce. Cook thoroughly but quickly, adding the eggs right at the end. Serve with some soya sauce to taste. Enjoy the Songkran Festival!
For 2 portions you need:
1 pack ready for wok rice noodles
1 pack stir fry vegetables
1 tbsp oil
2 eggs, lightly beaten
6 tbsp pad thai sauce
soya sauce to serve
Lightly scramble the eggs in a pan. Set aside. Heat the oil in a wok and stir fry the veggies. Add the noodles and sauce with a splash of water if needed to loosen the sauce. Cook thoroughly but quickly, adding the eggs right at the end. Serve with some soya sauce to taste. Enjoy the Songkran Festival!
Saturday, 10 April 2010
Summer Fruit Cobbler (v)
I always keep some frozen fruits in the freezer for puddings, smoothies and muffins. At this time of year the frozen fruits are much better value and have fewer food miles/carbon from hothouses but taste just as good, especially when cooked. This is a dead simple recipe but tastes divine, especially with some ice cream or clotted cream if you're feeling indulgent. You can make it vegan by using vegan marge and soya milk and serving with swedish glace.
For 4-6 portions you need:
800g fruit (I used british garden fruits and cherries)
85g vanilla sugar
1 tbsp plain flour
Topping:
100g plain flour
50g ground almonds
85g vanilla sugar
1 tsp baking powder
50g butter/soya marge
75ml milk plus a little extra for brushing before baking
1 tsp vanilla extract
25g flaked almonds
Toss the fruit, sugar and flour together before tumbling into a baking dish.
Blitz the butter, baking powder, sugar, almonds and flour together till mixed and then drizzle in the milk till just combined. Knead together lightly then roll out and cut into about 12 pieces. Lay the scones on top of the fruit and brush with the left over milk. Bake at 180 degrees for about 35 mins till bubbling, golden and aromatic. Scoff. Repeat.
For 4-6 portions you need:
800g fruit (I used british garden fruits and cherries)
85g vanilla sugar
1 tbsp plain flour
Topping:
100g plain flour
50g ground almonds
85g vanilla sugar
1 tsp baking powder
50g butter/soya marge
75ml milk plus a little extra for brushing before baking
1 tsp vanilla extract
25g flaked almonds
Toss the fruit, sugar and flour together before tumbling into a baking dish.
Blitz the butter, baking powder, sugar, almonds and flour together till mixed and then drizzle in the milk till just combined. Knead together lightly then roll out and cut into about 12 pieces. Lay the scones on top of the fruit and brush with the left over milk. Bake at 180 degrees for about 35 mins till bubbling, golden and aromatic. Scoff. Repeat.
Pseudo Gado Salad
I adore Gado Gado and this is a cheat's version. Not that authentic, but scrummy none the less and very easy to throw together after work for a healthy feast.
For 3 portions you need:
3 eggs
2 carrots, cut into batons
1/2 cauliflower, broken into florets
small head broccoli, broken into florets
2 leaves from chinese leaf
2 large handfuls bean sprouts
1/2 cucumber, cut into fingers
1 red pepper, cut into strips
1/2 bunch spring onions, trimmed
1 pack marinated tofu
For the peanut sauce:
1/2 jar crunchy peanut butter
4 cloves garlic, crushed
1 chilli, finely chopped
2 tbsp light soya sauce
2 tbsp mirin
small can coconut milk
Place the sauce ingredients into a pan and simmer till everything has melted together and the garlic has lost its raw edge. Set aside.
Semi hardboil the eggs for 6-8 mins, then cool. Meanwhile blanche the carrots, cauli and broccoli. Assemble on a serving plate and share or alternatively shred the chinese leaves and scatter over the veggies finishing with a generous dollop of the satay sauce. Set the shelled and halved eggs on top. Omit the eggs for a vegan version.
For 3 portions you need:
3 eggs
2 carrots, cut into batons
1/2 cauliflower, broken into florets
small head broccoli, broken into florets
2 leaves from chinese leaf
2 large handfuls bean sprouts
1/2 cucumber, cut into fingers
1 red pepper, cut into strips
1/2 bunch spring onions, trimmed
1 pack marinated tofu
For the peanut sauce:
1/2 jar crunchy peanut butter
4 cloves garlic, crushed
1 chilli, finely chopped
2 tbsp light soya sauce
2 tbsp mirin
small can coconut milk
Place the sauce ingredients into a pan and simmer till everything has melted together and the garlic has lost its raw edge. Set aside.
Semi hardboil the eggs for 6-8 mins, then cool. Meanwhile blanche the carrots, cauli and broccoli. Assemble on a serving plate and share or alternatively shred the chinese leaves and scatter over the veggies finishing with a generous dollop of the satay sauce. Set the shelled and halved eggs on top. Omit the eggs for a vegan version.
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