Tag Archives: foodblogger

National Curry Week with @Tilda Aromatic Spices Rice

To celebrate a wonderful week of curry filled meals, here’s a great way to conjure up a flavour packed lunch or dinner which will look like you have spent hours on it! The trick is using the @Tilda Basmati Rice with Aromatic spices which is seasoned with panch phoran spices, coriander and it will save you oodles of time. 🙂 You can make this vegan meal in advance, so all you have to do is heat everything before you serve 🙂

So here’s how you can make it!

Stuffed Peppers with @Tilda Aromatic Spices Rice and Thai Mushroom Sauce.

Serves 2 – 3 people

What you need:

  • x3 medium sized Bell peppers / Capsicum – cut in half (3 different colour peppers will make your presentation so colourful!)
  • @Tilda Aromatic Spices Rice – 1 packet
  • Chesnut mushroom – 1 cup finely chopped
  • Dried mushrooms – rehydrated with hot water and chopped finely – 1/2 cup
  • Coconut Milk – 2 cups (or maybe slightly more depending on how you like your sauce)
  • Ginger – 3 inch piece
  • Garlic – 1 clove
  • Green Chilli – 1 – finely chopped
  • Oil – 2 tablespoons (any flavourless oil is fine)
  • @HolyLama Spicedrops Lemongrass – 1 drop (optional)

To Garnish: Finely chopped coriander leaves & spring onions (scallions)

How you make it:

1.Set your oven to 200 deg C and put the pepper halves (open side down) on a baking tray and drizzle with olive oil. Bake these for about 20 mins or until softened.

2.While the Peppers are in the oven you can make the Thai Mushroom sauce. Grind the ginger, Garlic and chilli into a paste. In a saucepan heat some oil and then add both types of mushrooms and then the Ginger, Garlic, Chilli paste. Mix well and add some salt to taste.

Do make sure you cut the mushrooms as finely as you can as otherwise you will end up with big lumps in your sauce.

3.After the mushrooms have cooked down, add the coconut milk and simmer for about 5 mins. Check for seasoning and then take the pan off the flame. Add the Lemongrass @HolyLama spice drop (if using) and then mix well. Garnish with the chopped coriander leaves.

The @HolyLama spice drops definitely add the authentic Thai flavour needed for the sauce so do try and get a hold of it. They last for ages!

4.Make your @Tilda Aromatic Spices Rice according to the instructions on the packet and then stuff the softened Peppers so that they are filled in well and then garnish with spring onions.

You can serve with the Thai Mushroom sauce on the side or drizzled over the stuffed Peppers.

 

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Filed under brunch, Dinner, Food, Lunch, mykitchenadventures, recipe, sujiskitchen, thai, Uncategorized, vegan, vegetarian

Finally something worth posting about!

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Me being silly with the Hippo face oven glove 🙂 (I need to get me some!)

My Kitchen Adventures is BACK! (I hope you’ve missed me 🙂 )

It’s been quite a few months since I last posted on here and it is really nice to be writing again 🙂 So what’s new you ask? Well, I’m going to try out a new format for my posts which will reflect my food blog motto that I use all the time on Instagram and often on Twitter and Facebook too:

#CookEatInspire

My posts are now going to be monthly with some juicy new recipes and food talk and I thought it would be nice to incorporate my little motto #CookEatInspire in the following way:

Cook

This section will include either recipes of my own or from others and will be based on whatever has inspired me at the time.  I get inspired very easily when it comes to food, so if you have any suggestions or requests then please do comment at the bottom of this post. Thank you! Thank you!  ♥

Eat

This will feature places that I have eaten at during the past month or so. They will mostly be restaurants, pop-ups or supperclubs, but maybe about a meal I have had at a friends or family members house. I am very thankful to be surrounded some very talented cooks and I can’t wait to tell you about some great dishes that will blow your tastebuds away! There are soooooo many nice meals that I have eaten that are made by others, so it seems criminal not to be sharing them with you 🙂 Is there a great restaurant or pop-up you would recommend? Then please do let me know! 🙂  Are you on Instagram? Then come and join me on my page where you can see what I have been up to lately and hopefully you’ll like the foodie pics too 🙂

Inspire

In this last section of my posts, I hope to inspire you with foodies that have inspired me! This section maybe about articles related to food and nutrition, food bloggers, organisations or just anyone who has given me inspiration and pause for thought. OMG there is so much going on out there!!!

So my first new format post is coming out very soon so watch this space! Thank you so much to all of you who continue to support my (sometimes crazy!) food adventures and I am excited about this new chapter………

Suji x

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Artisan Bread baking at Ann’s Smart School of Cookery

I am very lucky indeed to have foodie friends and even luckier to be gifted a cooking class for my birthday this year! The lovely Dharani and I went on a baking class at Ann’s Smart school of Cookery and this class was held at their branch in St Katherine’s Docks in London. It was a dreary day in London so it was nice to walk into a cookery class which starts with the enticing smell of yeast! It’s a small venue but just enough to fit in the 20 people who signed up and a great long industrial kitchen tables for us to sit around.

The class started off with an introduction with our Tutor, Stuart, who was very charming and explained the plan for the day. It was interesting to learn a different type of making a standard dough which involves adding the flour to the liquid and not the other way around. It was a revelation for me and I am looking forward to trying it out for myself at home! We started off with the Brioche and the dough was given to a pair of participants who very ably used this ‘introverted technique’ of bread kneading and the ingredients put into this enriched dough had such an amazing aroma! YUM! Surprisingly the same basic dough was used to make all of the breads, with adjustments only made for any added ingredients e.g. herbs, spices and olives for the Foccacia.

Some of the different breads made by various participants on the class.

Some of the different breads made by various participants on the class.

Myself and Dharani had the awkward task of making 30 identical crostini’s. It was arduous work and mine were so untidy compared to the lovely ones Dharani made! However it was worth it in the end and they were so yummy with the different dips we had to sample them with.

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Crostini’s in progress!

Me being silly with the Hippo face oven glove :-) (I need to get me some!)

Me being silly with the Hippo face oven glove 🙂 (I need to get me some!)

Dharani's perfectly shaped Crostini's <3

Dharani’s perfectly shaped Crostini’s ❤

The other participants on the class that day had other types of bread to make; pizza, cob, foccacia and seeded rolls.  It was amazing to see such soft bakes turn out so well with very little time for proving. But I guess that’s what happens when you have a bread making class for only 2.5 hours!

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Foccacia

Check out the air bubbles in this soft and pillowy Foccacia!

Check out the air bubbles in this soft and pillowy Foccacia!

Tear n Share rolls. I want to try out those saffron rolls - beautiful colour!

Tear n Share rolls. I want to try out those saffron rolls – beautiful colour!

What the course details do not explain on the website is how much of the baking we will be doing ourselves and I think that it something that I would have liked to know beforehand. In my opinion this class is for beginners to baking or for those who would like to be inspired. If you bake often and are seeking specialty bakes, then perhaps this is not the class for you. However, the school has many different types of classes and you can book here

This pizza was DELISH!

This pizza was DELISH!

Thank you to Stuart and the school for our bread-tastic day! It has definitely inspired me to experiment with different types of bread to provide much needed comfort during this cold season.  Dharani, I couldn’t have experienced this class without you, so a huge thanks and for taking some of these photos:-)

I have yet to experiment with the techniques that I learnt on the class, so watch this space for new bread recipes! But click HERE for my classic white loaf recipe that I use very often and can be adapted with different ingredients.

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Filed under bread, brunch, cooking class, Dinner, Food, vegetarian