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By *razy-CplCouple
over a year ago
and surrounding areas |
Big into Indian cuisine here , make it very regularlly , i only make it from scratch , not the jar ones , get all my spices from the asian shops and over in the UK , have to say an Egg curry seems to be the favorite in our house 
Mrs crazy |
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We also got into cooking more during the lock down. Brazilian dishes were a favourite. Moqueca and Feijoada were firm favourites and simple to make with little effort.
Ramen also gets done this time of year now its colder. Loads of great recipes online.
Grilled sea bass with prawns cooked in sweet chilli.
A salad with chorizo, baby potatoes and feta. That goes well with the sea bass too.
Tortellini with mixed beans, cucumber and pepper, little bit of olive oil and balsamic vinegar. |
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By (user no longer on site)
over a year ago
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When I make korma (from the paste that I get in the Asian food shops) I add a drop of vanilla essence. It gives it an extra layer or sweetness without adding sugar. |
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By (user no longer on site)
over a year ago
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My stir fry standard is now
Chicken/beef/prawns
White onion
Spring onion
Carrot
Cashew nuts
Garlic
Ginger
Dark soy
Pinch of spicebag mix (don't laugh)
Straight to wok noodles
I use seasame oil to stir fry it and sprinkle with toasted seasame seeds when serving. |
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) Mrs 
