This curry is one of my all-time favourite recipes. It's rich and flavour-full, but the addition of peanuts takes it to an extra level of taste and texture. I made this one for the family a few weeks back and wanted to share it with you guys.
While I typically use chicken for this recipe, like most curries you can swap the meat for whatever your preferred meat is. Chicken is such a cheap meat here that it makes a delicious budget meal, but if you live in a country where poultry is more expensive, feel free to sub in whatever cut of meat you like.
Let’s get started…
Over on deviantART, a group called Artisan Craft was hosting a challenge this month for buttons. My philosophy in life is that everything can be made edible, so I decided to make some edible buttons for the challenge. I had thoughts of make fondant buttons on a cake or cupcakes, but I didn't have time for anything too fancy. But there's always time for shortbread.
Low on functionality, but big on noms…
Admittedly, this cook book challenge was one I did some time ago. But time is escaping me and so I am only just posting it now.
A little while ago my boyfriend's sister-in-law gave me this book. "The Asian Cook", By Linda Doeser. She'd somehow ended up with two copies, and so I was more than happy to take the extra off of her hands when offered. She's told me that it was full of scrumptious recipes, and she was not wrong. It was difficult choosing a dish to make and it is certainly a book a shall return to time again.
This time, however, it was Pineapple Fried Rice…
This week I turned to one of my favourite Asian cookbooks, Christine Ingram and Roz Denny’s “The Rice and Noodle Cookbook”.
I’ve cooked so many savory dishes out of here, but I’ve always wanted to have a go at a rice pudding. So I whipped up their caramel rice pudding.
My dad has a penchant for op-shopping. Perhaps too much so. He’s often picking up recipe books for me (almost always cake ones) that I can barely fit in my kitchen. What results is that, more often then not, I flick through them when he gives them to me, like the look of a few things and never remember to come back to it.
So, I’m setting myself a challenge. Once a week, from here until goodness knows when, I will cook a recipe from every cook book I have until I have made it through my entire collection. I will endeavour to cook something I have never cooked before, or something I thought was too hard to try, or one of those recipes that I fell in love with but then forgot. I will then blog my result, good, bad or ugly.
This week, I thought I’d start off with one of the largest cook books I have:
The Practical Encyclopedia of Potato and Rice