I love Thai food. I love eating it and I love making it and Chicken and Cashew Nut has become a favourite in our house.
I got this recipe when I went to Thailand on our honeymoon. We stayed at Ao Nang Beach, Krabi and went to a little Thai Cookery School there. Lucky for us we were the only students on the day so we got a private lesson which was great. We made a few recipes that day but this was my favourite.
You’ll notice that there is ketchup or tomato sauce in this recipe. Sounds a little odd for Thai but that’s what the little Thai lady told us so that’s what I do too. I did add the capsicum but you can leave that out.
The recipe calls for some chilli as well but just adjust this to your taste. If you’re making it for young children you can leave it out altogether.
This is Wes and I at our cooking class.
; Add the spring onions and turn off the heat
; – (recipe)
It’s February already and I don’t have a calendar up yet. I usually have one hanging in the kitchen with some beautiful island destinations just to tease me but I just hadn’t got around to getting one yet.
I remembered I had bought some chalkboard contact before Christmas so thought I would make a calendar and shopping list out of it.
Cut out the contact in the shape you want. I drew the outline in pencil on the back and then cut it out.
Measure and draw on your boxes with pencil. Do seven across and five down. When you are happy with it go over your lines with a Sharpie pen. I chose silver. I also wrote the days of the week with the Sharpie pen as this will never change. You can also draw on a boarder.
Now peel off the backing and carefully place it where you would like it to go. Write in chalk the current month and dates and it’s ready to go.
For the shopping list I cut out the contact in my desired shape and wrote ‘Shopping List’ at the top with my Sharpie pen and drew on a boarder or you could write everything in chalk if you like.
Now I just have to remember to write in important dates on the calendar and things I need on the shopping list!
Blueberry Muffins are a classic recipe and I often make them so thought I would add them to the blog. I like to think they are semi healthy. Blueberries are an excellent source of antioxidants and vitamin C. They are also a good source if fibre and help keep cholesterol levels down. So I keep telling myself, ‘they’re not that bad’…in moderation anyway.
Here’s what you’ll need.
2 cups plain flour
2 tsp Baking Powder
3/4 cup of caster sugar
1 cup of sour cream
1 tsp finely grated lemon rind
1/3 cup of vegetable oil
1 1/4 cups of fresh or frozen blueberries
1. Preheat oven to 180 degrees Celsius (350F)
2. Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
3. Place the sour cream, eggs, lemon rind and oil in a bowl and whisk until smooth. Stir the wet mixture through the dry and stir to combine.
4. Add the blueberries and stir once.
5. Spoon the mixture into a 12 capacity muffin tin and bake for 12 minutes or until cooked when tested with a skewer. Makes 12.