Rocket Pesto

This is delicious and so simple to make.

This is what I make whenever I have left over rocket leaves. I also add whatever other herbs, leaves or edible flowers I have in the fridge that maybe won't be used so soon.

I hate wasting food and it is so difficult when you cook for one or have left overs from dinner parties.

It is not exactly a traditional pesto as there is no basil, pine nuts or cheese, but you can add them if you wish. This is more like a herbal sauce.

I serve with with my low carb bread {toasted or not}, BBQ meats or fishes, mix or with pasta or on top of pasta, boiled eggs and/or as a salad dressing and for that all you have to do is add a little cider vinegar and wow: you have a green vibrant dressing!

You will need:

1 clove garlic {I do leave the skin on}
1 cup of young rocket leaves
1/4 cup flat leaf parsley {optional, but it gives it bulk and harmonizes the sauce}
6 nasturtium leaves and stalks {optional, but it makes it amazing}
green or red chilli {optional}
a generous pinch of salt and freshly ground black pepper
a big glug of extra virgin olive oil

On a heavy mortar {or a food processor} bash the garlic, chillies {if using} with the salt and once broken and smashed, add the leaves, herbs and/or flowers bit by bit. Pound them until they are as coarse as you like.
I like to have it rustic so it it does not look like green juice. Add the olive oil and stir the pestle around to amalgamate everything. Adjust the salt and pepper and serve it.

It keeps in the fridge in a sealed container or jam jar for about a week, for that you may want to cover it with olive oil so that the leaves won't go dark.


Thai Inspired Salmon

In my 18 months in Thailand I never saw them eat salmon. 
So all the Thai salmon recipes you see are fusion dishes, do not get fooled.

Real Thai food contains a tremendous amounts of herbs. Herbs are ingredients. They are a fundamental part of what defines Thai cooking, not used only as garnish.

I was watching the video of my favourite cook in Chiang Mai and she was teaching me how to make a fish dish with herbs. No, she did not use salmon, 
but that is what I had at home, so hence this inspired recipe.
The recipe I give you now is for the fish you see in the photo, adapted and very yummy!!!  
Her original recipe I am saving for my book... 
You can wait a little, right?

You will need:

1 piece fish with skin on {any fish you like} 
juice of 1/2 big lime
2 tablespoons of nam pla {fish sauce}
1 small diced tomato
1 chopped spring onion
1 tablespoon of chopped mint
1 tablespoon of chopped thai basil {if you don't have it use any basil}
1 tablespoon chopped coriander stalks or thai coriander {pak chi farang, if you can find it}
1 teaspoon coriander leaves
1 small green or red chilli bashed with a knife and chopped 
1/4 teaspoon of sugar {demerara or palm sugar are best}

Grill, fry or BBQ your fish and make sure to crisp up the skin. This is important as it makes your dish have a myriad of textures.
Meanwhile, prepare and mix all the other ingredients in a bowl. Adjust the seasoning. It should be spicy, salty, tangy and have a round flavour to it.
Place the fish on a pretty plate and pour the seasoned herbs on top.
Serve it immediately.

Believe me, you will not regret making this!

You can also use this recipe for grilled seafood, meat, chicken or pork.

Let me know what did you think of this recipe and please share it with your friends! 


Sawadee Ka


Clouds Low Carb Bread

This is a savoury take on a tart recipe I created for a low carb diet.
It worked and I am as happy as I can be.
It is easy and quick.
But it also sooooo good.
I have bread and that was what I was missing. I love BREAD!!!

I have already had it as sandwich {tuna and onion being my favourite}, bruschetta, with chocolate spread, toasted with a fried egg on top and in a club sandwich.

I have made it this time in a square baking tray so it reminds me of focaccia, so if you want you can even use rosemary on it or sun dried tomatoes or whatever flavour you prefer.
Next time, I shall make it plain with lots of other seeds for the crunch.

You will need:

8 tablespoons oat bran + 1 tablespoon for "flouring" the tin
4 eggs
1 teaspoon of baking powder
1 pinch of salt
1 teaspoon of caraway seeds slightly crushed by a pestle and mortar or any other seeds/spices/herbs/vegetables you may want to add {optional}
1/2 cup of fat free or full fat fromage frais or yoghurt
2 tablespoons of powdered milk
2 tablespoons of cornflour {cornstarch}
2 tablespoons of chia seeds {optional}

Pre heat the oven to 200 degrees Celsius.
Lightly oil the baking tin {I used a 20X20cm for this} and "flour" it with 1 teaspoon of oat bran.
In a bowl, mix all other ingredients. Let it sit for 5 minutes and mix again.
Pour the batter on the tray and bake it on the top shelf.

I baked mine on 200 Celsius for 5 minutes and then turned it down to 180 Celsius for another 10/15 minutes. It depends in your oven, so you will know when it is ready when you insert a toothpick and it comes out clean.

I am very curious to hear about your experience making and tasting this.

I am also interested to know in what way and with what you ate yours!!

Have fun and keep me posted!!!