Stunning tree!

Mince pork noodles

3 Shiitake mushrooms, soaked in 1/3 cup boiling water for 10 minutes, drained and sliced (reserve the water).

200g pork mince

3 cloves garlic, minced

1 inch ginger, finely chopped

3 nests noodles

1Tbsp soy sauce

1Tbsp fish sauce

1tsp sugar

1/4 tsp chili flakes 

1 Tbsp rice wine

1/4 tsp sesame oil

Bring a pan of water to the boil and add the noodles. Cook for 2-4 mins according to packet instractions, then drain well and set aside.

Heat a wok over high heat and add the oil. When it starts to smoke, add the garlic, ginger, finely chopped mushrooms, chili flakes. Stir well for a few secs, add the mince and stir-fry. When the meat starts to turn brown, add the rice wine, fish sauce, soy sauce, sugar, mushroom water  and mix well. Cook until almost all the liquid has evaporated.

Season the pork with the toasted sesame oil. Add the noodles and mix well. 

That spring feeling!

Chicken Breasts in Parchment Paper

Place one chicken breast in the center of a parchment paper. Top with chopped onion, thin carrot slices, thin lemon slices. Sprinkle with herbs, salt and pepper. Drizzle with 1Tbsp of olive oil.

Bring edges of the paper together and fold together to crimp closed. Be sure to leave some room inside the bundle for heat expansion which will happen as the chicken bakes. Bake at 425 degrees F for 20 -25 minutes.

Yogi tea

This tea is very unusual for me but nice. Love it!

Soup Pistou

1 onion

3 cloves garlic

1 tsp thyme

1 bay leaf

1 carrot, chopped

1 courgette , chopped

handful french beans

2 tomatoes

1/2 cup small pasta shapes

1/2 cup frozen peas

1 small tin white beans

for the pistou:

1 handful basil leaves

1 clove garlic

olive oil, salt

For the pistou blitz the ingredients in a blender.

For the soup, heat the olive oil in a large pot. Add the onions and garlic and cook gently until soft and translucent.

Add the thyme, bay leaves, tomatoes, carrots and courgettes, then cook for 10 minutes or until the vegetables are al dente.

Add the green beans with the boiling water and bring to a boil, then add the pasta. Cook for 10 minutes or until the pasta is al dente.

Add the white beans and peas. Remove the sprig of thyme and the bay leaves, then add the salt and pepper to taste.

Serve immediately in bowls, with a dollop of pistou on top of the soup and crusty bread. 

Potato salad

Potatoes, celery, radishes, hard boiled eggs. For the sauce mix chives, creme fraiche, mayonnaise, lemon juice.