Marie Cookpad

  My Todd just adores King Prawns.  Its not something he gets to eat very often as I am allergic to them, but when I do cook them for him, he feels really, really special!   A few months back we had received a beautiful box of fish from Seafresh Quality Foods .  Seafresh is an on line fish monger, which sells quality fish, seafood, poultry and meat.  I was incredibly impressed with both their product and their delivery service!  There was absolutely nothing that I could fault with any of it. Feel free to read about my experience here .   Included in the box was a bag of beautiful large uncooked King Prawns . Their prawns are individually quick frozen so that you can take out as many or as little as you want, which makes them very handy to use and ideal for whatever size family you have.  They are also shelled and de-veined at the source, so you can just cook them without any messing about.    I remember when I worked at the Ma...

  This is an old, old recipe copied into my Big Blue Binder from an old community cookbook from back home in Nova Scotia. I don't know who it is accredited to originally, only that it is a delicious way to prepare cabbage.   It uses fairly simple ingredients that most people have in their homes, with the exception of the Garam Masala, but I am fairly certain that if you don't have the Garam Masala in your home, you would have at least the ingredients to make your own.  Garam Masala is deliciously aromatic mix of spices used to bring flavour and warmth to many Indian dishes, so no worries about making it as if you are a person who loves curries, you are sure to use it up.  I have included below the recipe and instructions to make your own.  The spices themselves smell heavenly when they are toasting. Its a very simple make.   Author: Marie Rayner Print Recipe Garam Masala prep time: 3 mins cook time: 3 mins total time: 6 mins An Indian Spice mix for use in E...

  My Todd is very fond of a curry, so every now and then I make one for him.  I have a few Indian cookery books that I like to use if I am making one from scratch. Yes, I confess, often I will just use a good jarred sauce (Lloyd Grossman makes lovely sauces) but the other day I decided to make him a Lamb Curry from scratch and Lamb Rogan Josh is one of his favourites.    Curry's are not all that difficult to make.  They are like stews really, but with completely different spices and aromatics than what you normally use in a stew.      This one uses cubed lamb. Neck fillet if you can get it, or leg of lamb.  I find it most annoying that in the shops you can normally only get New Zealand lamb when we raise beautiful lamb right on our own doorsteps.  I adore British/Welsh lamb.  It is beautiful.  For this curry I used New Zealand leg of lamb, cubed.    To begin you will need to make a curry paste.  This is as s...

  My husband and I recently decided that we are going to eat a more plant based diet, having fish or chicken only occasionally.  I have been experiencing some real digestive problems over these past few months, and we really feel inspired to incorporate some healthier eating principles into our life style.  I am also going to be experimenting with fermenting. We will see how that goes!  I admit I am a bit terrified of poisoning myself, so I am somewhat hesitant, so if any of you has any advice along those lines to share, I would be most grateful.  I still do have meat to use up in the freezer so there will be occasional forays into that area until it is all gone, and I will be the first to admit that I don't think Christmas would be Christmas without a roast turkey for me, and I do adore roast chicken.   Today I cooked us a delicious vegetable curry for our dinner, just using what I had in the refrigerator and larder.  It turned out beautiful!  I ...