Creamy and crunchy thai-inspired noodle bowl. This dish goes well with any type of protein, such as shrimps, pork or chicken, but you can even leave it vegetarian as it certainly does not lack in the taste department. You can also mix and match with any vegetables you desire, and if you want you can turn this noodle bowl into a soup! This dish is medium spicy. Add or reduce the chilli paste as desired.
Our version of the classic Christmas dessert. Melts in the mouth!
Ingredients: Makes 2 logs of about 20-25cm each and 8cm diameter
2 pkts (250g each) digestive biscuits, crushed
1 tin condensed milk
60g soft margarine or butter
200g + 200g cooking chocolate, chopped
1 tbsp whiskey
100g hazelnuts, roasted and chopped
100g almonds, roasted and chopped
100g walnuts, roasted and chopped
Directions: Melt butter in a saucepan. Add the condensed milk and mix throughly. Add 200g chocolate and melt completely. In the meantime mix the nuts with the crushed biscuits. Add the biscuit-nuts mixture and whisky to the condensed milk and mix well. Leave to cool for about 10-15 minutes. Open a sheet of cellophane and place the cooled mixture. Roll into a log and press well. Refrigerate until set. Melt the remaining 200g chocolate and cover the roll. Mark with a fork to look like a log. Leave to set. Dust with icing sugar to serve.
Don't underestimate these little samosas, they are packed with flavour! They do take some time to chop up the ingredients and wrap up individually, but they are amazing, both as an appetiser or as a main course served with a side salad and chips. If you cannot find rice paper wrappers so easily, these samosas would be as great (or even better!) if you use filo pastry. You can use the Apple Pie Samosas recipe as guidance for how to close the parcels.
