Tuesday, 27 January 2015

Spicy Thai Noodles

I found this recipe for spicy thai noodles somewhere on Pinterest, about a year ago. And I've been obsessed with it ever since! I love spicy food, and so this was perfect for me. If you're not a fan of spicy food, you can add 1 tbsp of red peppers instead of 2.

This recipe is so easy to throw together and it's delicious. It has the perfect combination of sweet, salty and sour. These are the best homemade Thai noodles ever! Plus, your house smells heavenly when you make these.

Ingredients:

1-2 tbsp crushed red peppers
1/4 cup vegetable oil
1/2 cup sesame oil
6tbsp honey
6 tbsp soy sauce
1/2 cup green onions
2 carrots, shredded
1 cup cilantro
3/4 cup peanuts, crushed
1 packet of linguine angel hair pasta


Method:

1. Boil the noodles and drain out water.
2. Chop green onions, cilantro and peanuts.
3. Heat the vegetable oil, sesame oil and crushed red pepper in a small sauce pan over medium heat.
4. When you can smell the peppers, take it off the heat.
5. Strain out the peppers and reserve oil.
6. Transfer the oil into a mixing bowl. Now add in the soy sauce and honey.
7. Toss the mixture with noodles.
8. Top with carrots, cilantro and peanuts.

Monday, 26 January 2015

Mango Ice-cream

I love mangoes. One thing I love more than mangoes? Mango ice cream! 







Ingredients:

  1. 
1 litre full cream milk
  2. 200ml heavy cream
  3. 4-5 mangoes (depending on size)
  4. 1 slice of bread
  5. 1 tsp cornflour
  6. 1/2 cup castor sugar -optional- (depending on sweetness of mangoes)


Method:


1. In a large saucepan pour in the milk and leave it on the gas on medium heat. You want to reduce the milk to half the quantity.
2. While the milk is reducing, break up a slice of bread and add it into the saucepan.
3. In a small bowl, add in the cornflour and put in a few spoons of milk from the saucepan to dissolve the cornflour. Once dissolved, add the mixture to the rest of the milk. Also add in the sugar at this point.
4. Peel the mangoes and cut them up into cubes. Put them in a blender and blend until you have a smooth mixture.
5. Once the milk is reduced, leave it aside to cool.
6. In a mixing bowl, sieve your reduced milk (it should have slightly thickened by now) to get a smooth mixture.
7. Now add in your mango mixture to the milk and stir until combined.
8. Once combined, slowly whisk in the heavy cream.
9. Pour the mixture into a container with a lid and place in the freezer for an hour.
10. The mixture should be quite thick once out of the freezer. Pour it into a blender and blend for a few seconds until you have a smooth mixture.
11. Repeat this every few hours, and leave in the fridge overnight.