Is it Feb already?!

Wow. It is February. In the New Year. 2015. Whaaaaaaat?! A little freak out here!! I had so many plans (as usual) and so many things I wanted to have completed by now. Usually I would heave a big sigh and start moaning how I need to be more organised and moan about how little time there is to do everything….blah…blah…blah. But this year, unlike the “usual me”, I have brushed off the list of things I still haven’t done and can happily say ” oh well” and that I will definitely get around to it. It’s ok if I haven’t done it. For those of you who are like me – a control FREAK! – then you’ll understand how the aforementioned actions can be tough. A REAL challenge in fact!

Ok, so before you send me to see a psychiatrist, haa haa, here’s my first blog for the new year. Yeyyyy!  In addition, this month also commemorates a year since I started this blog and for me it’s proof that time does fly when you’re having fun 🙂

My inspiration for the latest set of recipes, come from the need of comfort food. No matter where you are in the world, you always need that feeling that your food is like a huge hug in your mouth and makes Life feel better again. Oh yeah…you know that feeling. So my first recipe comes to you from the Far East country of Thailand which brings heat and spice to warm up even the most Icy of Queens. My Thai Green curry is just my take on a big comfort food that my family and I love and I think the only difference really is the quantity of veg. Usually the Veg Thai curry that I eat at restaurants are yummy, but lack veg and I normally fight over the last pieces of veg with the person I am sharing it with. So my Thai curry does have a few vegetables that are not traditionally found in a Thai Green Curry, but I think nevertheless absorb the flavours and go together well. I am not going to preach about making your own Thai curry paste either, as the shop bought ones are not bad at all. However like most things, homemade makes a better and fresh taste and you can make it according to your liking. Either way, I hope you enjoy it!

Thai Green Curry with Lotus Root Fry and Quinoa

I have also had requests for a couple of traditional recipes and I have written ones from one half of my family, Sri Lanka. Pittu is a great alternative to having rice with curries and is also healthier as it uses red rice which has more nutrients and is less processed than white rice apparently. Most of the time it’s steamed with grated coconut, but is equally yummy with greens and other grated or finely cut vegetables like carrots and cabbage.  My family and I love Pittu with Aubergine in a tamarind gravy (Kathrikkai Kuzhambu) and Soya & Beans curry. My recipes are slightly different to the traditional ones as they don’t involve frying the veg in a lot of oil and use baking and steaming instead to retain maximum flavour, nutrients and most of all that all important comforting feeling. 🙂 I’d really like to know your thoughts on these if you try it out, or what your favourite dishes are to go with Pittu.

Pittu1

Last, but not least is a sweet and satisfying dessert. I was saddened to hear that the King of Chocolate, Mr Michele Ferrero passed away a few days ago. His chocolate were the only ones that were favourites in our household and I can’t remember a Christmas without Ferrero Rocher. Good times indeed and I know his chocolate will be remembered for many more years to come as they are timeless flavours. I myself am not a chocaholic in the slightest, but Ferrero Rocher and Nutella I do love when the craving arises. So in tribute to the late Mr Ferrero, I have written my version of Nigella’s Chocolate cheesecake using Nutella. A big hug of chocolate to start a great year ahead I feel :-). Click here for the recipe and I hope you like it!

choc cheesecake PM

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