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Showing posts from May, 2014

Seafood and Kimchi Noodles (RECIPE)

It's supposed to be Summer, so why are the gutters along my rooftop overflowing with rain? I'm cold, I'm miserable, and I want something to cheer me up.  I wander into the kitchen, and I get a pack of mixed seafood from the freezer, some kimchi from the fridge, a lime, some chives, a chilli, and a packet of udon.  I combine the lot with some vegetable broth and, in minutes, a magical broth is formed. Suddenly it doesn't seem so bad that the sun won't come out to play. Seafood and Kimchi Noodles Serves 2 500ml vegetable stock (I like Marigold bouillon) 400g fresh udon noodles (~ 2 packets) 300g mixed seafood (frozen or fresh, cooked or raw - you can just use prawns if you prefer) 1 tbsp caster sugar 1 tbsp good fish sauce (Three Crabs or Hung Thanh Phu Quoc) 4 tbsp kimchi, chopped ( easy recipe here  or buy ready-made) Handful of chives, chopped One lime, halved 1 red finger chilli, chopped (optional) Combine the stock with the sugar in a

My first book Noodle! (100 Great Recipes) is out today

NOODLE! by MiMi Aye A while ago, I was asked to write a book about noodles as part of a wonderful series called 100 Great Recipes published by Absolute Press .  I'm a bit of a noodle geek (though by no means an expert), and there's nothing I like more than sticking my face into a big bowl of the stuff, so my first thought was, "Amazing! I'd love to do this". However, I have a full-time job, so I ummed and ahhed for a while, thinking I wouldn't have the chance to work on it.  Then I decided that, as I was pregnant, I could just write the thing whilst I was on maternity leave.  This was a mistake. She tried to stop me writing this book, but failed. Roll forward a year, and after blood, sweat, tears and many, many sleepless nights, here we are - Noodle! * by me is out today. The dishes were styled by the wonderful Genevieve Taylor and stunning photos taken by Mike Cooper . Forgive me for quoting the official press release, but: Pop

Tarragon Sugared Doughnuts with Pink Peppercorn Ice Cream - A Recipe and a Lurpak Adventure

Tarragon Sugared Doughnuts and Pink Peppercorn Ice Cream I am contrary. If someone tells me to go left, I feel myself veering to the right (this is possibly why I don't drive, and you should all be grateful)*. So when Lurpak sent me a product from their new Cooks' Range - Lurpak Clarified Butter (or ghee as it's often known) with some tarragon and some pink peppercorns and then suggested I might use them to make a nice steak, my first thought was, "I don't think so". In fact, I'm contrary enough that I thought I'd make a dessert instead, and as any fule kno, I don't do puds (unless they're as ridiculously easy as the Burmese New Year snack known as mont lone yay paw ). So anyway, I sat staring at the wee tub of ghee and the little baggies of herbs, and I racked my brain and I came up with the following - Tarragon Sugared Doughnuts with Pink Peppercorn Ice Cream. It occurred to me that tarragon is sweet and fragra