SouthseaScene

I love noodles and I've tried various recipes to recreate the authentic taste of noodles from back home in Indonesia. I found this version from a different recipe which matched the authentic taste. What I love about this dish is that it's very easy to make. Dried noodles can be ready in 5 minutes, so while it's softening in boiled water, caramelise thinly sliced onions and fry some vegetables like peppers, courgettes, or broccoli. Once the vegetables are cooked, add the noodles and a tablespoonful of soy sauce plus the same quantity of malt vinegar. Mix well and let it brown in places. Then add a dash of oil and when it's hot make a well in the centre of the noodles and drop a whole egg into the well. Let it cook for a minute and then stir to combine the egg with the noodles and vegetables. Season with salt and pepper to taste and serve with some chilli sauce and prawn crackers, if you have some. This version of fried noodles is closest in taste to the one I ...

I love my cupboard curry, which often comes out after seeing a lot of leftover potatoes or wilting spinach that needs eating. Ingredients 1 medium onions chopped 1 tbsp vegetable oil 1 tbsp curry powder 1 tsp cumin, ground 1 tsp coriander seed, ground Spinach Potatoes, cubed 1 clove garlic, crushed 1 can of chickpeas Fry the onion with the cumin and coriander for 3 minutes, until the onion is translucent. Add the potatoes and chickpeas, garlic and curry powder, mix. Add the spinach and let it all wilt. If the mixture is too dry, add half a glass of water, or 150ml. Cover and simmer for 20 minutes. Season to taste and serve with fluffly white rice.

Hello, After a long sojourn, I'm back with some new recipes which I have tried and tested on a few people. The Easter holidays offered a respite after a very busy few months after Christmas. So lunch was relaxed and one afternoon I made this soup because we have been eating a lot of spinach lately and there is a pack languishing in the fridge. I happened to read an article in the Telegraph Magazine about the production of Parmiggiano Reggiano cheese and this recipe was on it. I made some modification to make it for 2 people instead of 6 on the recipe and here's my version: Spinach and Parmesan Soup for 2 people: 5g butter half an onion thinly sliced 300 grams spinach 50 grams grated Parmiggiano Reggiano a pinch of salt 1 medium potato thinly sliced 200 ml water Parmesan shavings to garnish balsamic vinegar Melt the butter in a large saucepan and sweat the onion until translucent (about 3 minutes) then add the spinach and stir until it's wilted...