Roast pork shoulder with fresh pineapple salsa

To make a long story short, I have found myself with a lot of time on my hands this autumn, so, I've spent a lot of this time cooking.

Tonight's dinner was great, although I wish I'd let the pork marinade in the spice rub for a couple of hours as the inside of the roast didn't taste of much other than pork.

The spice rub is made from cinnamon, cloves, coriander seeds, pepper corns, ground ginger and salt (pounded in a pestle and mortar or ground in a spice grinder). The pork shoulder is rubbed with the spice mix (preferably left to marinade for a couple of hours), then seared on all sides in a hot pan. Glazed with  honey and then placed in a 200C oven to roast.

The salsa is just chopped pineapple, chilli, tomatoes, banana shallot, lime zest and juice, and coriander.

Yum!

Spicy pork noodles

Tonight I found myself with a piece of pork, some noodles and about a ton of button mushrooms. I decided to make a noodle stir fry. It turned out great, but be aware of the chilli bean sauce as it's super hot.

Spicy pork noodles
Serves 1

100 g ground pork
1 pack (60 g) uncooked egg noodles
4 button mushrooms, cut into 4
1 small red onion, sliced finely
1 spring onion

Sauce:
1 tbsp hoisin sauce
½ tsp chili bean sauce
½ tsp soy sauce
1 tsp sugar
75 ml water

1. Cook the noodles according to the instructions on the packet.

2. Mix all the ingredients for the sauce in a small bowl. Set aside.

3. Heat a wok, when hot drizzle in some oil and fry the onions for about 30 sek. Stir in the pork and allow to brown (about 5 min). After about 3 min, add the mushrooms to the wok.

4. Stir in the sauce, and add in the noodles. Wok until the noodles are hot.

5. Serve with a drizzle of toasted sesame on top.

Pork tenderloin with thyme

I can't for the life of me remember how I did this dish, but I just love the photo and has been meaning to post it for the longest time.

Pork Tenderloin with Thyme

Pytt i panna

Pytt i panna is a traditional Swedish dish. I love it. It's super easy to make and doesn't call for more than 3 ingredients. It's basically diced and then fried potatoes, meat and onions.

Confession time: I don't normally make my own pytt i panna, I buy it ready-made from the frozen section at the supermarket. Blasphemy!! I know, but I really like the ready-made version.

Anyway, yesterday I made home-made pytt i panna using a potato, a small onion and the left-over grilled meat from last night's barbeque. YUM! Tasted much better than the store-bought version, obviously!

Pytt i panna
Serves 4

4-5 medium potatoes, cut into 1 cm cubes
1 medium to large onion, chopped
3-4 pork chops or other meat, meat cut into 1 cm cubes

To serve:
fried eggs, sunny side up
pickled beet roots

1. Heat some vegetable oil, or butter, in a frying pan. Depending on if you use raw or boiled potatoes the cooking time will vary. Tip in the potatoes and fry the potatoes until almost done. About 15 minutes if you use raw potatoes.

2. Tip in the onion, fry for 2 minutes.

3. Add in the meat, and fry until done.

4. Serve with a fried egg on top and some pickled beet roots on the side.

Italian pork chops

Yum, yum, yum! These pork chops are tasty! And so easy to make. There's no reason for you not to try this recipe at home.

Italian pork chops
Adapted from "alltommat.se"
Serves 4

4 pork chops
½ tbsp fresh sage, finely chopped
salt and pepper
1 tbsp olive oil
1 tbsp butter
2 dl cooking cream
½ dl parmesan cheese

1. Dry off the pork chops on kitchen paper, season with salt, pepper and sage.

2. Heat olive oil and butter in a pan. Brown the pork chops for 1-2 minutes on each side.

3. Add the cooking cream to the pan, cover with a lid and braise for 5 minutes or until the pork chops are cooked all the way through.

4. Sprinkle the grated parmesan on top and serve the dish with oven-roasted potatoes and a simple salad.

Moussaka

You should know by now that I love my food magazines and websites such as BBC GoodFood, Martha Stewart and Jamie Oliver. I love how easy it is to find good, healthy and affordable recipes online, especially since I can't afford to buy all the fancy food magazines each month.

Browsing through BBC GoodFood yesterday I came across this recipe for moussaka. I have never made moussaka, can't even remember ever eating mousaka but this recipe intrigued me, so I decided to give it a go.

I was very happy with how the dish turned out, however, next time I'm making it I'm going to fry the aubergine (not microwave it as the recipe tells you to, and as I therefore did), and I am also going to make a proper sauce since this sauce got a rubbery surface.

But over all I was delighted with this easy to make moussaka and I will definitely be making it again.

Moussaka
Adapted from BBC GoodFood
Serves 4

500 g lean ground meat
1 large aubergine
150 g non-fat Greek yogurt
1 egg, beaten
3 tbsp Parmesan, grated
400 g can crushed tomatoes in garlic and herbs
4 tbsp tomato-purée
400 g boiled potatoes, cold and cut into disks

Set the grill on high

1. Start by browning the meat in a hot pan for 5 minutes. Meanwhile, prick the aubergine with a fork, and place it in the microwave on high for 3-5 minutes or until soft.

2. In a bowl, mix yogurt, cheese and egg. Season with salt and pepper.

3. Stir the crushed tomatoes, tomato-purée and the potatoes in with the meat, and allow to heat through. Place the meat mixture in an oven-proof dish. Smooth the top with the back of a spoon. Slice the aubergine and place on top of the meat. Pour over the yogurt sauce.

4. Place the moussaka under the grill and grill until the sauce has set and turned golden.

Gaeng Chöt- soup

I gave my boyfriend a task yesterday; to find a soup to have for dinner before going out last night. He found a soup called Gaeng Chöt- a pork meatballs and glass noodle soup from Thailand ( I would say it's more Chinese, but who am I to judge?), over at the Norwegian site "Mat Prat" (Food talk).

It's a really easy soup to make and it tastes surprisingly good. I wasn't all too excited, it doesn't look like much at all... but I was pleasantly surprised. I didn't have any ground pork at home but I had plenty of store bought meatballs in the freezer, so... And I really hate the look of glass noodles, they remind me of jellyfish tentacles, so I used Chinese wheat noodles instead.

To make this dish vegetarian friendly, simply substitute the meatballs for tofu.

Gaeng Chöt
(Adapted from matprat.no)
Serves 2

Meatballs:
300 g ground pork
1 tsp pepper
1 tsp salt
2 cloves garlic, finely chopped

Soup:
4 dried Chinese mushrooms- shiitake
50 g glass noodles or other kind
5 dl / 2 cups water
½ dl soy sauce
1 spring onion, chopped
1 carrot, thinly sliced lengthwise
1 tbsp coriander/cilantro leaves

1. Soak the mushrooms in hot water for at least 20 minutes. Soak the noodles, or cook until almost done.

2. Mix the ingredients for the meatballs in a bowl. Make small meatballs.

3. Bring water and soy sauce to the boil. Turn down the heat and simmer the meatballs for 5 minutes.

4. Cut the mushrooms in half, add the mushrooms and the noodles to the soup.

5. After a couple of minutes, add in the vegetables, take the pan from the heat. Sprinkle the soup with the coriander soup, and serve.

Wilderness flavored cottage pie

I have been away for quite some time now... I just haven't been cooking very inspirational food, and/or not had a camera around to capture my foods.

The wilderness flavored cottage pie is a dish I remember my mother cooking all through my childhood. And I loved it each time. I must admit, I don't like meats such as veal or moose quite frankly I think meats like that tastes like the forest, yuck! But thankfully this dish, even though it's called "wilderness flavored..." doesn't contain either veal nor moose. The wilderness flavor in this dish comes from juniper berries. I don't know if juniper berries are hard to come by in other parts of the world, but here in Norway they're in all the supermarkets.

Wilderness flavored cottage pie
Serves 4 people

400 g ground meat
1 tbsp butter
1 can whole button mushrooms
1 onion, finely chopped
2 tbsp flour
½ dl water
½ dl liquid from the button mushroooms
2 tbsp cremé fraiche
1 tsp juniper berries, crushed
salt & pepper

mashed potatoes

1. Heat a frying pan and melt the butter. Fry the ground meat, onions and button mushrooms until done. Sprinkle with flour and add liquids, cremé fraiche, juniper berries, and salt & pepper. Allow to cook for 5 minutes.

2. Take an oven proof dish and spoon the mashed potatoes along the sides. Put the meat in the middle.

3. Place in a 225° C hot oven and bake for 15 minutes.

Serve with black currant jelly and a light green salad.

PÅ SVENSKA
Köttfärs med viltsmak i potatismoskrans

Malaysian Meat Curry Puffs

Malaysian meat curry puffs
(adapted from Spicie Foodie)
makes about 13 puffs
These can of course be made vegetarian-friendly.

Filling
5 tbsp oil
1 medium onion
1 tbsp grated ginger
3 ½ tsp meat curry powder
½ tsp chili powder
½ tsp turmeric powder
2 large cooked potatoes, diced
2 tsp sugar
½ tsp black pepper
1 tsp salt

400 g cooked meat, I used meat from a rotisserie chicken
60 ml water

1. Fry the onions and ginger until the onion is golden. Add curry, turmeric and chili and cook until fragrant. Next add potatoes, sugar, pepper and salt and cook for 10 minutes. Add chicken and water and cook until the mixture is almost dry. Set aside to chill.

Dough
500 g flour
150 g butter
200 ml water
½ tsp salt (ONLY if you use unsalted butter)

Mix all ingredients into a smooth pastry. Cover and set aside for 30 minutes in a warm place.
Cut the dough in half. Roll out the pastry, using a cookie cutter (10 cm) cut out circles.
Take 1 tbsp of the filling and place in each cut out circle.

2. Fold in half

3. Using a fork, press the edges together.

4. Place the puffs on an oven tray.

5. Bake the puffs for 30 minutes at 180 c. Serve warm or at room temperature with a spicy dipping sauce.

Spring rolls in September

It was Saturday, the sun was shining from a clear blue sky, and where was I? Inside, in front of the TV, watching Ching's Kitchen with Ching-He Huang on BBC Lifestyle. And did they only show one episode? No. Two? No. Three? No. The truth is they showed a whopping 8 episodes, from 1-4:30 pm.
Needless to say, I am a big fan of Ching. She makes Asian food easy.

Both me and the bf were inspired by her recipe for spring rolls and decided on making it for dinner. Our previous plan had been to make what we had had the day before, which was pan-fried pork fillets with herb-crusted oven roast potatoes and Bearnaise sauce.

Here's Ching's recipe for spring rolls

Spring rolls
Makes 6-8 large spring rolls

2 small chicken breasts, or equivalent amount of other meat
1 tbsp vegetable oil
1 tbsp light soy sauce
1 tbsp Chinese five spice
4 dried Chinese mushrooms, soaked in hot water for 20 minutes and drained
1 clove garlic, chopped
2 cm ginger piece, grated
75 g bean sprouts
2 large spring onions, or 5 cm leek, finely sliced
1 medium carrot, coarsely grated
1 tbsp oyster sauce
12-16 spring roll wrappers
1 tbsp cornflour
1 tbsp water
750 ml vegetable oil, for deep frying

1. Chop the chicken or other meat into very small pieces, almost minced-looking. Heat the 1 tbsp oil in a wok, or frying pan. Stir-fry the chicken for 2-3 minutes, stirring all the time. Season with soy sauce and five spice powder. Take the chicken off the heat, and allow to cool while you prepare the rest of the ingredients.

2. Coarsely chop the mushrooms. In a large bowl, combine the vegetables. Add the cooled chicken and the oyster sauce, stir well to combine.

3. Place two spring roll wrappers on top of each other. Place 1-2 tbsp of the filling in the center of the sheet. Mix water and cornflour. Dip the tip of your finger into the mixture, and brush the edges of the wrapper. The mixture will act like a glue, stopping the rolls from opening when you deep fry them. Fold in the corners, then roll it up into a cigar-looking thing.

4. Heat the oil in a wok, or deep saucepan. DO NOT HAVE THE KITCHEN FAN ON as if the oil catches fire, the fire will get sucked into the fan!! Deep fry the spring rolls until golden brown, 3-5 minutes. Drain on some kitchen roll paper. Serve with sweet chili dipping sauce.

På svenska
Vårrullar

Friday treats #3

Spare ribs with homemade french fries. So easy to make, and utterly delicious!

I marinated the ribs in a store-bought marinade for about 8 hours. Washed a bunch of new potatoes, cut them into stripes and drizzled with some olive oil, then whacked it all in the oven for about 30 minutes.

YUM!

Thai Red Curry

Thai Red Curry
Serves 4

500 g boneless chicken (I used pork), sliced
1 generous tbsp red curry paste
2 tbsp sugar
5-6 lime leaves, shredded
1 can sliced bamboo shoots
400 ml coconut milk
2 tbsp Thai fish sauce

1. Pour one cup of coconut milk into a wok, bring to the boil, stirring constantly. Add in the curry paste and stir until red oil appears at the surface.

2. Add in the meat, simmer until cooked.

3. Add in the rest of the coconut milk, lime leaves, and bamboo shoots. Also stir in the sugar, and the fish sauce. Bring back to the boil and simmer for a few more minutes.

4. Serve with rice

(As always I didn't use the exact ingredients. This time I used my trusty frozen wok vegetable mix instead of just the bamboo shoots)

- You can make this with other kinds of meat, or with no meat at all, but you will then have to add mushrooms or aubergines or something similar to make it a bit "meaty".

På svenska:
Thai Röd Curry

Dim Sum

Dim sums are one of my favorite Chinese dishes. I tried dim sums for the first time when my Chinese friends Ruby, Vivi and Shirly made them for me one night at uni. Up until then I had always thought they looked kind of slimy. But watching my three Chinese friends make them from scratch with such speed and dedication, impressed me to the point where I had to try them for myself + they looked pretty darn tasty. And they were tasty, oh so tasty! The girls served the dim sums with a dipping sauce, and three sides (spicy cucumber salad, fried shredded potato, and steamed egg rolls filled with chicken).

Dim Sum
Makes lots

Dough:
4,5 dl all-purpose flour
1,5-2 dl cold water

Put the flour in a bowl. Mix in a little water at a time until you have a smooth dough that does not stick to your fingers or the side of the bowl. Cover with a damp towel, and set to rest in the fridge. You can also use ready made store bought wonton wrappers, - very convenient!

Filling:
300-350 g minced meat, chicken, pork or beef
1/5 (about 10 cm) leek, chopped
1 cm root ginger, finely chopped or grated
1-2 cloves garlic, finely chopped or grated
2 cm red chili, de-seeded and finely chopped
2 tbsp soy sauce
1 tsp sesame seed oil
salt & pepper

Mix all the ingredients in a bowl.

Dipping sauce:
3 tbsp soy sauce
2 tbsp vinegar, rice- or white wine-
1 tbsp sesame seed oil
2 cm leek, chopped
1 cm root ginger, chopped
a pinch of sugar

Mix all the ingredients in a small serving bowl.

Making the dim sums:
Take the dough from the fridge. Kneed it for 5 minutes. Cut the dough in two, and cut then each
half in half. Take one piece of dough, set the other three pieces aside under the damp towel. Using a rolling pin, roll the piece of dough into a large, very thin, square. Using a mold, I made a mold (9x9 cm) from a piece of paper, and used a glass jar Ø 9 cm, cut out squares and circles. Put 1 tsp of the filling in the center of each sheet. Fold the dim sums like this 1) or 2).

Bring a large pan of water to the boil. Drop in 1/4 of the dim sums into the water. When the dim sums float to the surface, cook for another 5 minutes. Take one out of the water, cut in half to check that the meat is cooked. Take cooked dim sums out, and tip in the next load, until all the dim sums are cooked.

NOW - EAT!

Another BBQ

To celebrate the long weekend, yay for Pentecost(!), we decided to have another BBQ last night. It was just the two of us, but that didn't stop me from cooking up a small feast of goodies from the kitchen.

Rocket salad, with home grown rocket. Also made a vinaigrette from 1 part balsamico, 3 parts olive oils, splash of lemon juice, salt & pepper.

Grilled potatoes. I actually bought these ready made, and to tell you the truth the weren't all that tasty. The potatoes were very hard, even after 30 minutes on the grill, the instructions read 20-25 min. I am trying the second packet today, but instead of putting them on the grill, I'm oven roasting them.
(Can report that the potatoes weren't all that much better when done in the oven. I'm definitely staying clear off store bought roast potatoes).

Pepper marinated pork fillet. I simply put the pork fillets in a plastic bag, poured in about 4 tbsp ground black pepper, and let them marinate for 4 hours in the fridge.

Meatballs

My boyfriend's personal trainer has put him on a diet, and I have decided to try and follow the same regime. We'll see how well I do, I am absolutely sure that I will be the one who crumbles and falls first. Thankfully, Saturdays are "eating days" which means that we can eat "normal" food instead of following the diet. Can't wait for Saturday!


Meatballs
Serves 4

400 g ground pork/beef

1 dl bread crumbs
½ red onion, finely chopped

1 tomato, finely chopped

1-2 clove garlic, grated

1 tbsp dried mint leaves

2 tbsp milk

salt & pepper

(These meatballs can be used as either part of a main course or as part of a platter of starters).

Mix all the ingredients in a bowl. Shape the mix into small balls. Fry in a non-stick pan using no oil. Drain off any excess fat on kitchen paper. Serve with pasta and a tomato sauce.

Enjoy!

Friday treats

Friday afternoon: started out with my new favourite drink. I'm gonna have quite a few of these throughout the summer, of this be sure.

Summer drink
Serves 1

2 cl Absolut Lemon
Passion fruit soda
1 strawberry
ice



5 pm: Martha made home made tortilla chips the other day, and ever since I have been dying to try it myself. It's really simple, all you need it a packet of soft tortillas, some salt, and a few drops of olive oil. Cut the tortillas into smaller pieces, coat slightly with oil, season, and whack into a 200 C oven for 10-15 minutes, turning the chips half way through.


6 pm: Dinner's almost done. Found some good-looking asparagus at the supermarket. Decided to put then on the barbie along with the meat that's already out there getting tasty. This is blanched asparagus cooling off in ice water. After this I put them in a marinade of olive oil, grated garlic, and lemon juice for a few minutes. Then I put them on the barbie, then I ate them. Yum!


6:30 pm: Dinner's ready!. Grilled and marinated meat and asparagus, with French fries and Bearnaise sauce. Absolutely gorgeous!

8:30 pm: Mint chocolate ice cream with strawberries marinated in sugar and lemon zest.

Spaghetti Bolognese á la Angelica

Had initially planned on making Wild Mushroom tartlets for dinner last night. But time flew by, and in the end I did not have time to spend 1 ½ hours making the puff pastry. So, instead I decided to make Spaghetti Bolognese. I know it doesn't sound all that "flashy" but you do not have to make it the way they do in the school cafeteria, however Bolognese sauce from Swedish school cafeterias might just be the tastiest Bolognese sauce I have ever tried- sad but true. I started making mine the ordinary way, but somewhere in the process I realized I just can't make it taste tasty, if you know what I mean. Sometimes I have this very precise idea on what things should taste like when I'm at a certain stage in the cooking process, and when it does not live up to my standards I get very disappointed. It is at this stage I might go a little crazy and add all kinds of spices and herbs. And believe it or not, it always, almost always, turn out really good. Yesterday was one of those days where thankfully everything worked out well, and me and my boyfriend could enjoy a nice bowl of Spaghetti Bolognese á la Angelica.


Spaghetti Bolognese á la Angelica
Serves 4, smallish servings

Spaghetti for 4 people
400 g ground beef or pork
½ onion, chopped
1 clove garlic, grated
1 can crushed tomatoes
1 tbsp tomato puré
1 tbsp ketchup
1 tsp chili sauce
4 dried Chinese mushrooms
2 ½ dl mushroom stock, from Chinese mushrooms
1 tbsp oregano, dried or fresh
1 tsp tarragon, dried or fresh
1 tbsp basil, dried or fresh
1 tsp balsamico, or ½ dl red wine
salt and pepper
grated Parmesan cheese

1. Start by soaking the Chinese mushrooms in warm water for 20 minutes.

2. Sauté onion and garlic until soft and transparent. Add the meat and allow to brown for 5-10 minutes. Stir in the crushed tomatoes, tomato puré, ketchup, chili sauce, and Chinese mushrooms.

3. Add the mushroom stock, herbs, balsamico or wine, and salt and pepper, and let the sauce simmer for another 10-15 minutes.

4. Follow the instructions on the packet on how to boil the spaghetti, or make your own spaghetti.

5. Serve in a bowl, sprinkle with the cheese, and ENJOY!

Thai Green Curry

Me and my boyfriend had a friend over for dinner tonight. I decided to make a Thai chicken green curry, a dish that never fails to please even the most picky eater. I'm not saying the friend we invited is a picky eater, but let me put it this way; he had no idea that Thai food was food inspired by Thailand, but thought it was some kind of Mexican food. However, I think he was happily surprised by my Thai Green curry, even though I am pretty sure he found it a tad bit too spicy... I thought it was delicious, and cannot wait to devour the leftovers tomorrow.

Thai Green Curry
Serves 4

3 tbsp vegetable oil
1 generous tbsp green curry paste
1 tsp coriander/cilantro powder
1 tsp cumin powder
1 can coconut milk
1 clove garlic, grated
1 cm ginger, grated
4 chicken breasts (or fish, or prawns, or pork, or beef) cut into bite size pieces
350 ml chicken stock

3/4 courgette, sliced and halved
3/4 aubergine, sliced and halved
10 small button mushroom, halved
1 tsp fish sauce

1 tsp lime juice
handful coriander/cilantro leaves

1. Heat the oil in a wok, sauce pan or saute pan. Add the curry paste and stir for 2 minutes. Add in the spices, and garlic & ginger and fry for another minute, keep stirring.

2. Add coconut milk, chicken stock, and chicken pieces and bring to the boil. Simmer for 5-10 minutes until the chicken is almost cooked.

3. Tip in the vegetables, add fish sauce and lime juice. Simmer until the aubergine is soft. Sprinkle coriander/cilantro leaves on top.

4. Serve with rice.

Enjoy!

- You can make this dish vegetarian by cutting out the meat, and using vegetable stock instead of chicken stock.

- The flavour develops when you freeze this dish, so put the leftovers in the freezer to enjoy another day.

- If you find this dish a tab bit too spicy, serve it with dollop of creme fraiche, yogurt or sour cream.

Meat on a stick with tzatziki

I only need one word, OK two words combined into one, to describe tonight's dinner: YUMMILICIOUS! It was truly scrumptious, and I want you all to make it yourselves so that you too can enjoy this food, food fit for kings and queens all over the world! Try it, I am sure you'll love it! And if you don't like it, there must be something wrong with you!



Meat on a stick
Serves 2

400 g ground beef
1 clove garlic, grated
1 small onion, grated
1 tsp jeera (cumin) powder
1 tsp dhania (coriander) powder
1 pinch salt
½ pinch red chili powder

Heat oven to 220 C.

1. Put 12 wooden skewers in water to soak, this will prevent the skewers from catching fire while cooking, while you prepare the meat. You will most likely end up using about 10.

2. Mix all the ingredients in a bowl.

3. Take a small handful of the meat mix in your hands and make a sausage shape. Thread onto a soaked wooden skewer. Do this with the rest of the meat mix until you have used up all the meat.

4. Use an oven dish slightly narrower than the skewers are long. Place the meat sticks on top of the dish so that they hang free and do not touch the bottom of the dish. Place in the oven for 10-15 minutes, check on them from time to time, as sometimes it takes shorter/longer time.
You can also BBQ the meat outside, or in a griddle pan on the stove.

Tzatziki
Serves 2

2 dl Greek yogurt, sour cream, or crême fraiche
5 cm cucumber, grated
1 clove garlic, grated
salt and pepper

Put the yogurt in a bowl. Grate the cucumber and place the gratings in a kitchen towel. Squeeze out as much liquid as possible. Mix the cucumber and garlic into the yogurt, season with salt and pepper.

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Spicy Holy Basil Chicken Curry

I love browsing the aisles of my local Asian food shop. I love looking at all the different foods, spices, pickles, rice, vegetables, and things I don't even know what they are. The other day I was looking for the Satay Seasoning mix I love, but couldn't find it. The man at the cash register told me he had it out back but did not want to go searching for it. So I had to make new plans for dinner. I continued browsing and found a packet of Holy Basil Seasoning Paste. It looked easy enough to make, and only cost 14,90 NOK.
As always, I did not stick to the recipe when preparing, but it turned out delicious anyway. Delicious, but spicy, very spicy. Luckily I had an open can on coconut cream in the fridge, so I added the content into the pan, and enjoyed a yummy dinner.



Spicy Holy Basil Chicken Curry
Serves 2

1 ½ dl Basmati rice
2 1/4 dl water
1 pinch salt

250 g chicken, other meat or firm fish
1 packet Holy Basil Seasoning Paste
3 tbsp vegetable oil
1/3 red bell pepper
4 button mushroom
1 small onion
1/4 box coconut milk/cream

1. Rinse the rice until the water runs clear. Place in a saucepan, and add the water. Bring to the boil, bring down the heat to a slow simmer. Simmer, under lid, for 17 minutes, remove from the heat. Remove the lid and allow to rest for 5 minutes. Fluff the rice with a fork.

2. Follow the instructions on the packet to make the Holy Basil Chicken Curry. add the vegetables when the chicken is almost done. Stir in the coconut milk/cream, allow to heat.

3. Enjoy!

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