The new year is here and whilst sitting at my computer wondering which of my Thermomix discoveries to wax lyrical about at the start of 2017, this lovely pea greeting popped up from my friend Sangita Sharma.So it is the perfect moment to share her inspiration and my recipe of the month adapted from a recipe by … Continue reading NEW YEAR MINTY LAMB

Tumeric was once a silent but essential ingredient in my kitchen cupboard, used in both Indian and South East Asian cooking in small amounts.  Truth be known, it can be a nightmare to work with; light coloured work surfaces, kitchen towels and clothes suffer from accidental spills and splatters. In the last year or so, with … Continue reading GOLDEN MILK MAGIC

This is really an addendum to my post on cooking forbidden rice in the simmering basket. I was so excited at an added advantage of cooking it this way I simply had to share it straight away! After posting the blog on Facebook, I had several comments, mainly from friends in Australia who said they … Continue reading FORBIDDEN PURPLE TREASURE!

Black rice is called Pulut Hitam in Malay and Kavuni Arisi in Tamil and in China was known as Forbidden Rice as it was only allowed to be eaten by royalty or the very wealthy.  It is sticky and lends itself deliciously to desserts sweetened with raw sugar and  coconut milk and in Thailand is eaten with fresh … Continue reading NO LONGER FORBIDDEN RICE PUDDING

  There are so many reasons why mayonnaise never featured in my culinary repertoire. I never took to mayonnaise from a jar. Too heavy (how ever much Hellman's tried to convince me otherwise). Forget about making it by hand. Quite apart from the risk of RSI, the risk of slowing down the whisk movement or drizzling … Continue reading MAYONNEASY!

I don't know who sent it to me but I received an email asking me to go along to find out more about a concept called Menu Next Door.  I  was intrigued.  I went along and was blown away by the passion, positive attitudes, kindness and willingness to share thoughts and ideas (and packaging too) of this … Continue reading MENU NEXT DOOR

Kaya is originally a Hainanese spread best described as coconut curd. A sublime combination of coconut milk, sugar and eggs. Kaya on toast with a couple of very soft boiled eggs and a cup of local coffee is heaven.  It was eaten at coffee shops in Singapore known as kopitiam since as far back as 1919.  Since 2000, … Continue reading KAYA SET & MATCH!

  We went on a two week holiday to beautiful Studland Bay in Dorset.  My husband, daughter, her friend, my son and my Thermomix! The compact TM5 is a kitchen in itself.  Packed neatly in it's own bag in a corner of the boot, it came on the drive down with our luggage and then slotted in … Continue reading HOLIDAY HOMAGE

I can't remember whether it was aged related myopia or growing awareness of how much reliance the processed food industry relies on toxic preservatives and flavour enhancers that first made me stop reading labels on packaging whilst food shopping. Sadly the Asian food market uses MSG in pretty much everything processed. The E numbers and … Continue reading Back to Black Bean

  This post is going to be  short and sweet. It reflects how simple making syrup for cocktails is in the Thermomix. 200g raw sugar, 240g water. Cook for 5 mins / 100C / speed 2. Pour into sterilised bottles. Add dried chillies, vanilla pods, star anise  to flavour as you will. Seal when cooled. … Continue reading Simply Syrup