Have you seen the great product we’ve added to our range in Cookshop Direct?
It’s a set of wine glass clips. It means that when you’ve having a buffet or barbie, your guests don’t have to juggle with their plates, glasses and forks (most of my friends have only got two hands!).
The clip fits on to the side of the plate and you place the wine glass in the slot leaving you free to eat your food. Good eh?
Of course it only works with stem glasses and Greg still complains there’s nowhere to put his beer. I did tell him, but what I said is not suitable for publication.
To have a look at the wine glass clips just click here.
See you later,
We had some friends over from Singapore recently and I took the opportunity to ask them for a traditional recipe. Singapore (as you probably know) was formerly part of Malaysia and sits at the end of the Malay peninsula.
This is a very popular recipe with tourists as it combines curry with coconut. They have promised to send me some more ‘home-cooked’ recipes when they get back home.
1.5 tbsp vegetable oil
1 lb beef cut into chunks
2 cloves garlic
1 large onion finely chopped
2 chopped chillies
1 stalk lemon grass
1 cube of ginger (about 1.5cm square)grated
1 tsp of ground galangal
½ tsp turmeric
1 tsp paprika
1 tsp curry powder
1 tsp sugar
1 tsp salt
1 tsp white pepper
1 tin of coconut milk
1 cup water
Grind garlic, chillies, lemon grass, ginger, galangal, turmeric, paprika, curry powder into a paste
Pour oil into a hot wok or large iron casserole
Add onion and cook til it ‘sweats’
Add paste and cook for 2 minutes
Add beef and cook on a high heat until brown
Add sugar, pepper and salt
Add coconut milk and water and simmer for one hour stirring occasionally
Serve with Thai rice and pak choi stir fried with garlic and oyster sauce