Asian Market Soup

I found this recipe in The Times while I was in England. You need tamarind paste which may be tricky to track down but the rest is easy and it comes together FAST:

600g white fish fillets (or substitute chicken)
Sea salt and pepper
100g rice vermicelli
2 lemongrass stalks peeled
1.2 litres chicken stock
3 spring onions finely sliced
1 mild red chilli, sliced
2 T tamarind puree
2 tomatoes, chopped
2 T fish sauce
1 T caster sugar
100g bean sprouts
4 T Asian basil or coriander
1 lime quartered

Chop the fish into bite-sized chunks, season well and set aside. Pour boiling water over the noodles and leave to drain. Finely slice the tender white part of the lemon grass.

Bring the stock, spring onions, chilli, tamarind and lemon grass to the boil, and simmer for 10 minutes. Add the tomato, fish sauce and sugar stirring. Add the fish and gently simmer for 4 minutes until cooked. Add the bean sprouts and drained noodles and simmer for 1 minute to heat through.

Divide between four bowls and spoon over the hot soup. Scatter with basil and coriander and serve with limes for squeezing.

Popovers

With the cold weather now well and truely upon us, I am reminded of the times Mum used to make "popovers" as a special treat for breakfast when we were young. I have asked Mum for the recipe and here it is. (Once I get around to making some I will post a pic)

Straight from the Book ...

These beautiful creations are like fragile shells – nothing but crisp golden crusts and air. Lavish them with butter and preserves. You can bake them in your choice of containers: lightweight, shiny metal muffin pans, dark heavy cast iron popover pans or ovenproof glass custard cups.

1 cup all purpose flour (sift before measuring)
¼ teasp salt
1 teasp sugar – optional
1 tablespoon melted butter or margarine or salad oil
1 cup milk
2 large eggs

In a bowl stir together flour salt and sugar (if used) until thoroughly blended. Add butter milk and eggs; beat until; smooth (about 2 ½ minutes) scraping bowl frequently with a rubber spatula (– or just put it all in the Kitchen wiz – and wizzzz!!!

Fill greased ovenproof glass cups about half fill with batter – 12 1/3 cup size, 10 ½ cup size, or 8 or 9 6 ounce size.
(I heat gem irons in the oven, put a dab of butter into hot irons to grease them, and fill to brim with mixture – makes 12 sometimes with a bit to spare)

For a richly browned shell with a fairly moist interior bake on centre rack in a 400 F oven for about 40 minutes or until well browned and firm to touch. For a lighter coloured popover, drier inside, bake in a 375 F oven (about 180 C) for 50 – 55 minutes (Keep oven door closed: popovers may collapse if a draft of air hits them just as they are swelling above the cup – usually about ¾ way through the baking time). Remove from pans and serve hot. Makes 8 – 12 popovers.

If you like the interior of the [popovers to be especially dry, loosen them from the pan but leave sitting at an angle in cups; prick popovers’ sides with a skewer and let stand in th turned off oven, door slightly ajar for 8 – 10 minutes.

(Well it is quite a science - I am finding out a bout all the things to do that I do not do!)

My serving instructions – split and butter, fill with strawberry jam and top with lashings of whipped cream

Note from Brenda: Popovers and the Muppets is an especially good combination.

Holidays and the Edmonds cookbook

Not a lot of inspiration on the food front at the moment...

But I can report, that while I was in Sydney on holiday, Rowan made chocolate mousse for dessert for a dinner party at his house - recipe from the Edmonds cookbook.

And while in Perth, my friend Julie showed off her new Edmonds cookbook to her Australian mates. Hmm... We never did get around to making afghan biscuits - too much sightseeing to do!

And on Friday in NZ, still on annual leave, I made some Anzac biscuits for the flatmates - recipe from the Edmonds cookbook.