In the last couple of weeks I've been contributing to a friend's new beauty website, www.beautygoss.com. My background in Beauty Therapy and general obsession with all things makeup have helped me here, and I love writing for it.
In saying that, we're always looking for new topics to write about, so if you want to know about something, let me know!
Tuesday, 30 June 2009
Wednesday, 24 June 2009
Cooking with Moi!
Thai Green Curry – my way
In the thick of chilly winter nights, comfort food, blankets and slippers, I often get the urge for a sharp, spicy meal to wake up my taste buds. Thai Green Curry is quick, easy and is one of my favourite dishes.
Dice an onion and sauté in a hot pan. Add a big dollop of Thai Green Curry paste (I use pastes because I am far too lazy to make my own. We also have a fantastic range of Thai food in NZ). Stir until fragrant.
Add diced chicken – either breast or thigh. I prefer thigh for flavour, but it’s pretty fatty and rich, so it’s for special treats only.
Add chopped veggies. I like to match the colour of the paste – green beans, zucchini, green capsicum, peas, mushrooms for bulk. Stir a bit to take on the flavours. Add a couple of shakes of fish sauce.
Add a tin of light coconut milk. This stuff is pure poison to the hips – even when you use light milk. But nothing comes close – that Evaporated Milk in Coconut “flavour” is awful. Don’t use it!
Simmer away until the sauce has thickened and the veggies are tender.
Serve with Jasmine or Basmati rice and, I know I’m mixing my cultures here, freshly made pappadums.
Mmmmmm.
In the thick of chilly winter nights, comfort food, blankets and slippers, I often get the urge for a sharp, spicy meal to wake up my taste buds. Thai Green Curry is quick, easy and is one of my favourite dishes.
Dice an onion and sauté in a hot pan. Add a big dollop of Thai Green Curry paste (I use pastes because I am far too lazy to make my own. We also have a fantastic range of Thai food in NZ). Stir until fragrant.
Add diced chicken – either breast or thigh. I prefer thigh for flavour, but it’s pretty fatty and rich, so it’s for special treats only.
Add chopped veggies. I like to match the colour of the paste – green beans, zucchini, green capsicum, peas, mushrooms for bulk. Stir a bit to take on the flavours. Add a couple of shakes of fish sauce.
Add a tin of light coconut milk. This stuff is pure poison to the hips – even when you use light milk. But nothing comes close – that Evaporated Milk in Coconut “flavour” is awful. Don’t use it!
Simmer away until the sauce has thickened and the veggies are tender.
Serve with Jasmine or Basmati rice and, I know I’m mixing my cultures here, freshly made pappadums.
Mmmmmm.
As promised.....
There was lunch at the table.....
Dress ups with new pigtails and Karen Walker jewellery
Playing in Basil's cat tunnel.....with fist stuffed in mouth to stop laughing....
Chasing of ducks.....
and feeding of ducks.
It was a smashing day all round.
Dress ups with new pigtails and Karen Walker jewellery
Playing in Basil's cat tunnel.....with fist stuffed in mouth to stop laughing....
Chasing of ducks.....
and feeding of ducks.
It was a smashing day all round.
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