Thai Prawns with Lemon Grass

I have been craving spicy foods. That part about these few months wasn't a myth. I usually love simple continental fare but these days its mostly Indian and Thai. Now that I am over my meat and fish aversion I can cook them again. I was thinking of what to do with the prawns I had brought and I rembered the Thai curry paste lying in the cupboard. I usually have a stalk or two of lemon grass in my freezer. They are absent from the shelves most days in the supermarket so when I do find them, I buy in bulk. They freeze really well and last for 2-3 months easily.

Thai Prawns with Lemon Grass

You will need enough prawns for two people. Never purchase prawns that are curled up. They are not fresh.

Red Thai Curry Paste, about 1/2 tbsp for 12 prawns.

1/2 tsp Fish Sauce

1 tsp Soy Sauce

Fresh garlic, ginger, coriander and lemon grass

Salt, Red chilly powder/ flakes as per taste

Lemon juice and Lemon rind

Marinade the prawns for 15 minutes in a few drops of lemon juice, soy sauce and fish sauce.

Heat 1 tsp sesame oil or vegetable oil. Add thinly sliced fresh ginger, garlic and lemon grass.

Saute for 2 minutes. Add red thai curry paste. Cook for a minute. Add the plump pink prawns, red chilly. Cook for 7-8 minutes till prawns are done. Squeeze a few drops of lemon juice on top. Grate rind of half a lemon on top. Sprinkle chopped coriander leaves. Serve.

Penne in Gorgonzola and Mushroom Sauce

Hi, I have been away for more than 2 months! Well, I have a good excuse...but that news can wait. For now, lets get cookin.

I have been afraid of trying out recipes that involve any cheese other than the 'regular' ones. 'Exotic' has been limited to mascarpone and ricotta to make cheesecakes. But recently I had a chance to sample a divine salad with blue cheese dressing at a restaurant called 'Ambrosia'. A new light dawned and enlightenment occurred that I do like 'stinky' cheeses. if it is used right, of course.

Gorgonzola is similar to Blue Cheese and imparts a delicious creamy flavour. Try it in this simple recipe and it won't go wrong.

You will need enough pasta for two. Use pasta of your choice. I prefer penne for heavy sauces such as this.
1/2 cup mushrooms
salt and pepper
Parmesan cheese 1/2 cup grated
Gorgonzola, 1/2 cup crumbled
3/4 cup Cream
1/3 cup milk
2 tb sp butter

Pinch of nutmeg
2-3 cloves of garlic

Heat butter and add crushed garlic. Cook for just a minute. Add sliced mushrooms. Cook till mushrooms are done about 6 minutes. Add cream salt, pepper, milk and gorgonzola. Cook while stirring occasionally. Add half the parmesan. Grate a pinch of nutmeg in the sauce.
In the meanwhile, boil 1 litre of water. Add salt and 1 tb sp of olive oil or vegetable oil. When the water the boiling, add pasta. Follow directions on the packet for cooking time. I used Delmonte Gourmet Penne Rigate and it was done in 10 minutes.
Strain out the pasta from water and gently mix it with the sauce. Serve with more parmesan grated on top.

Storing Gorgonzola:
I have half the gorgonzola left and have just dicovered a beautiful shrimp recipe with gorgonzola. Hope to try it this weekend.
BTW ideally you should use up gorgonzola within 2 weeks of opening the packet. If you need to store it longer, wrap it tightly in plastic wrap and then aluminium foil. Don't freeze it. It will last 2 months. Freezing will change its soft, crumbly texture but it does still taste good and last uptill 6 months...If you see black moulds on the cheese throw it away.

Peetha- Dal Stuffed Rice Bites

This makes for a great vegetarian snack/appetizer, tasty and healthy. And frankly, quite filling.

Heat water till just under boiling point. Use the hot water to make a soft dough with rice flour, salt. Use a ladle to make the dough as the water is hot.
To prepare filling soak chana dal for 2 hours. Make a paste of the dal along with ginger, garlic, green chillies, salt and fresh coriander.
The dough is very soft so u can shape it using just your fingers and palm. Flatten out balls of the dough and place some filling center. Shape them like gujias or empanadas.
Boil some water. Place the peethas in the boling water. Cover and cook. They will be cooked in 10-15 minutes.

The peethas in this boiled state taste great too and are traditionally had as a main course.
To prepare a delicious snack though, slice them into cross sections and deep fry till slightly golden and crispy. Serve with coriander chutney.

Chocolate and Walnut Cookies

100 gms of butter
1.5 cups flour
1 cup Castor sugar(fine sugar)
1/3 cup cocoa
1 egg
1.3 cup broken walnuts
pinch of salt
1/2 tsp baking powder
Preheat oven at 250 degrees. Soften the butter. Sieve the flour, cocoa, salt and baking powder.
Work the butter and sugar into the flour mixture using your finger tips. Once the butter and sugar is mixed well with the flour mixture make a center and pour a beaten egg. Mix everything into a soft dough. Stop working the dough once it comes together.
Make desired shapes. the cookies and press in some walnut pieces. Bake at 150 degrees for 12 minutes. Cool before removing from baking sheet.