Jamie from Delistar recipes.

Thai Paste

This can be used as a curry paste, or as a rub for meats and fish. 

·         1 red chilli 

·         2 cloves garlic 

·         Piece peeled fresh ginger 

·         Handful coriander leaves 

·         Juice of a lime 

·         Stalk of lemon grass (optional) 

·         Tablespoon oil 

·         Tablespoon Soy sauce 

Use mortar / pestle or food processor/ wand blender etc. to mix up to a paste.

Desert Soufflé

Choose your flavouring with this easy desert soufflé. 

·         Make up a cup of Edmonds custard following instructions on packet 

·         Add your flavour to the custard, a cup of grated chocolate, a cup of frozen berries, a couple of mashed bananas etc.

·         Whisk 3 egg whites to meringue stage, must be a really clean bowl. After 2 mins whisking, add a pinch of salt 

·         Add 5 tablespoons flour and mix 

·         Fold into custard mix 

·         Put into greased soufflé moulds or coffee cups, fill to top 

·         Place in water bath and into oven at 180 C for 10-15 mins

Gnocchi

·         200g boiled spuds, well drained, then mashed 

·         Add egg yolk and well season with salt 

·         Add Handful flour and handful parmesan 

·         Roll into a dough and form into balls 

·         Boil in salty water until gnocchi balls float 

Add to your favourite pasta sauce.

Ginger Crunch Slice

·         In a pot melt 180g butter + 2 Tablespoons golden syrup 

·         Add 2 teaspoons baking soda. Mixture will foam, stir together. Take off heat.

·         Add 1 cup flour, 1 cup cornflakes, 1 cup raw/ brown sugar, 1 cup roller oats or muesli

·         Mix well and push into baking tray

·         Bake 130 C for 30 mins 

Icing 

·         Tablespoon golden syrup 

·         Tablespoon butter 

·         1 cup icing sugar 

·         1 teaspoon ground ginger 

·         Add boiling water to above ingredients to mix into an icing. Apply to your slice.