Category Archives: healthy and fresh

My ongoing Thai frenzy of cooking – Chicken Larb

Oh I do LOVE a good Larb. I think in some ways it represents what I love most about Issan ( Northern Thai) Food – it’s lighter, cleaner, less creamy and not much coconut compared to dishes typical of Southern … Continue reading

Posted in entrees, healthy and fresh, recipes, salads, Thai cusine, thai salads | Tagged , , , , | 1 Comment

grilled turbot on pearl barley risotto with pancetta, pecorino & asparagus bundles

                                                          You need: A fresh vegetable or fish* stock ( 2 Litres) 1 … Continue reading

Posted in food, healthy and fresh, recipes, risotto and alternative grains, seafood, Springtime! | Tagged , , , | Leave a comment

Petit pois & radish salad w umeboshi dressing, and a few extras!

Well Spring has kicked off here in France, the markets are abundant in purple artichokes, petit pois, capsicums, spring baby carrots of all colours and bunches of fresh herbs, piquant roquette and plump, crunchy radishes. As a fresh, clean entrée, … Continue reading

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Choo Chee Curry Paste & Choo Chee Fish – my favourite Thai fish dish so far!

Choo Chee Curry Paste This was the last curry paste we made in the six-day course I was part of in Thailand recently ( see older blogs for more details).  It’s apparently an adaptation from the red curry paste family. … Continue reading

Posted in cooking classes, dishes with coconut milk & cream, food, healthy and fresh, photography, recipes, spicy fish dishes, Thai Curries, Thai cusine | Tagged , , , , , | 2 Comments

My way of jazzing up a burger.

The kids in the family I work for were calling out for burgers. Their parents don’t eat a lot of bread or buns or much wheat based food, but they love their meat. So, I designed this meal to include … Continue reading

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Spicy Thai glass noodle salad

Posted in cooking classes, entrees, food, healthy and fresh, recipes, seafood, Thai cusine, thai salads | Tagged , , , , , | 3 Comments

Tom Yum Paste (Sweet Thai Chili Paste)

Nam        Prik     Pao (Water   chilli     burnt bbq) This versatile paste can be used in a lot more ways than when just making Tom Yum Soup. Thai people also it for stir-fry, BBQ meats and marinades, with seafood, salads ( see … Continue reading

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