16 October 2011

The silverbeet is bolting which means it will have to be ripped out.  I have removed all the big leaves and steamed them with some chicken stock and butter, then finely chopped them and put them in containers ready to add to some to lasagna  or cream sauce.wen I need it

Silverbeet in one of those things that you need to have in the garden but some varieties are bitter and unpleasant to the palate, you get that furry feeling which makes you think that the chicken are the only ones that should eat the stuff.  But I have found that perpetual spinach does not have this problem. I know rainbow silverbeet look wonderful in the garden but in my opinion it tastes disgusting.

I have been really tired the past couple of weeks and the husband has been bringing me breakfast in bed.in the weekends. Always the same, a boiled egg with toast soldiers, delicious.  He has mastered the art of the boiled egg.  Perfectly cooked, soft in the middle and the white just the right level of firm, every time.  The chicken are producing well and the yolks are so yellow they are almost red.  Very impressive.

Last night was the rugby and the husband went to baby sit for his daughter and so I cooked Pad Thai to take with him.  I love those thick rice noodles which you soak in boiling water while you make the sauce.  I know that you can buy the packets but it is some much better to make it yourself and then you can adjust the flavour and heat as you like.

So soften a chopped  onion in a little oil and then add a tablespoon of brown sugar, a tablespoon of tamarind paste, 2 tablespoons of soy sauce, lime juice to taste (about 1 lime), 1 tablespoon of chunky peanut butter, 1 tablespoon of  fish sauce and 1/2 teaspoon of chili flakes. Throw in four chopped chicken thighs or a cup of green prawns and stir until just cooked.  Add the drained noodles, a handful of chopped coriander and top with chopped roasted peanut.

This is just a rough guide and let your sense of taste be your guide. If you like it sweeter then add more brown sugar and if you like it hotter then add more chili flakes. This sauce lends itself to adding fish and even hard boiled eggs as well and is delicious and will keep in the fridge for a few days.

I have been enjoying the first of my broad beans, peas, leeks and asparagus.  I pick them and sneak into the kitchen and boil them until just tender and sit in the spring sun in complete bliss.

Off out to dinner.  It is so nice to be cooked for.