OK. I know it. I spoke too soon – Summer is having a slight hiccup, here, on the East Coast of Yorkshire. Heat mist, grey clouds, the rumblings of thunder and the dramatic lightning flashes that lit up the whole of the night sky over Hornsea – now I suppose that’s a big hiccup really. […]
Erik’s recipes and tips on Thai cuisine and cookware.
Cheer up these Autumn grey days with a bright burst of Chillis. By making chilli oil you can enjoy your summer crop all year round. And it means whenever you want to add a tasty touch to salads, stews and enchiladas alike you just tap a drop from your oil bottle. No need to […]
Tackling a Kruk: In general Thai curries start with a curry paste to which you add other ingredients to ‘build’ your meal. There are only about 10 basic pastes and my favourite is the ‘Penang’ which is mainly suitable for chicken or dense fish. You can create this paste in a food processor but it […]