October 29, 2015 79 Comments. We visited our Asian supermarket. The other day to pick up the makings for sushi and while there I gathered up a few ingredients I thought would make a nice pot of curry noodles; red curry paste, coconut milk, ramen noodles, fresh ginger, jalapeño and kaffir lime leaves, to name a few. What I came up with is this utterly delectable bowl of silky goodness. We kept the recipe relatively. 2 15 ounce cans coconut milk. 3 tablespoons red curry paste. 1 jalapeno pepper, minced.

The biologics, the social and the Djendeur. Middot; Leave a comment. Middot; Leave a comment.

A blog devoted to the food I love cooking. Beet and Goat Cheese Jewels. Kale Salad with Lemon Anchovy Vinaigrette. Sirloin with Pickled Mustard Seed. Yet another pizza, this time with avocado.

This tastes like a chocolate dipped strawberry. Superfood Chocolate Berry Breakfast Soup. A scant handful of blueberrries. A teaspoon of vanilla bean seeds, or a teaspoon of organic vanilla extract. A tablespoon of macqui berry powder. Half a cup, or there abouts, of almond milk. One heaped tablespoon of organic cacao. One tablespoon of chia seeds.

But for the remaining 1. I think we all need to take a moment just to appreciate the humble egg. Although my pastry and biscuit.

London, crafts, fashion, books, cooking. Morning Reads With a Cup of Tea. The Joy of Imperfect Cooking.

I find your lack of vegetables disturbing. I am all about Indian food. I really think I could eat it everyday and still have the same enthusiasm for it every time I saw it on my plate.