Welcome back everyone, hope you’ve had a fab week cooking up a storm.

So let’s put away the phones and i-pads and sit around the table and converse – hey no looking at those apple watches either with all the messages and emails coming through on them and you thinking you’re doing it secretly – ha, we have your number!

This week is another super easy menu BUT I had somewhat of a disaster in the dessert area which I will tell you about but first the main course.  Don’t you just love those little monthly magazines we get from Woolies?  Soooo many great recipes that are always economical and pretty much “no fuss”.  This little salad is a must for the warmer months and serve it with a huge loaf of soft white bread! Yum yum!  The flavours are refreshing and tangy and it is one of those dishes that you can play with and add your own touches.  I added mango and avocado and I was thinking that some toasted coconut would work well also, so will try that next time I make it.  There is really nothing negative I can tell you about this – it got 10/10 and was an absolute winner.

Also I wanted to say at this point that some of you may be thinking that there is not a lot of variation in food types and by that I mean I am on the whole cooking with meat, chicken, fish and you will not see pork, duck or particularly varied seafood and that is because I am catering the likes of my family so not a lot of point in cooking things they absolutely will not eat.  So I will continue to work with what appeals on the whole.

Please give this weeks menu a go as the main course in particular would be very easy to pull together after a busy day at work.

Until next week……

From my table to yours with love.

Vietnamese Prawn Salad

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Ingredients Method Notes

Ingredients

  

• 2 tbs fish sauce
• 2 tbs white sugar
• 2 limes rind finely grated, juiced
• 1 garlic clove crushed
• 2 long red chillies sliced (use one if this will be too hot)
• 2 kaffir lime leaves finely shredded
• 500 g cooked king or tiger prawns peeled, deveined
• 1 lebanese cucumber
• 60 g baby rocket or mixed salad greens
• 250 g grape tomatoes halved
• 1 french shallot peeled, thinly sliced
• 2 tbsp toasted chopped peanuts
• 1/2 c coriander leaves

Method

 

1. Combine fish sauce and sugar in a shallow bowl and stir to dissolve sugar. Add lime rind, juice, garlic, chilli and kaffir lime leaves. Add prawns and toss well. Cover and refrigerate for 15 mins.
2. Meanwhile, halve the cucumber lengthways and scoop out the flesh. Slice on an angle
3. Combine rocket, cucumber, tomato, shallot and coriander on a platter. Add prawns and drizzle with the marinade. Top with peanuts.

Notes

Source: The Woolworths Magazine

Toblerone Chocolate Mousse

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Ingredients Method Notes

Ingredients

  

• 500 g toblerone chocolate
• 300 ml thick cream
• 4 egg whites
• extra toblerone and cream to serve

Method

 

1. Place toblerone in a heatproof bowl over a saucepan of hot water. Stir until smooth using a metal spoon.
2. Beat cream until soft peaks form.
3. Beat egg whites until soft peaks form and fold into cream, add chocolate and mix until thoroughly combined.
4. Place into 8 x ½ cup (125ml) serving glasses or bowls and chill until set. Serve with grated toblerone and cream.

Notes

Source: Northern Beaches Cooks