Fried tofu with peanut sauce.

- tofu, diced

- a few brown mushrooms

- peanut butter

- light soy sauce

- dark soy sauce

- ginger

- 1 lime

- basmati rice

Heat a little water, add 4-5 tablespoons peanut butter or more and melt the peanut butter, season to taste with lime juice, soy sauces and ginger. Let simmer for a few minutes until thick and creamy. Fry the diced tofu in a little oil, ad the chopped mushrooms and deglaze with some soysauce. Serve with basmati rice.

Curiosity can be so bad sometimes. A warning.

When I was a child I loved breaded deep fried calamari. So I had to try these although I was totally sceptic and actually afraid. Curiosity won. So I made a wonderful batter, covered them, deep fried them, served them with fries and tzatziki. But I tell you something: don't try this at home, kids!

Consistency: quite true

Taste: quite disgusting
Synopsis: never again

Mock Duck with gingery curry and basmati rice.

Fried mock duck from Vantastic Foods with a very gingery curry and basmati rice alongside.

Curry:

- garlic

- ginger

- onions

- coconut milk

- yellow curry paste

- 2 carrots

- bamboo sprouts

- 2 leaves sayoy cabbage (or other cabbage)

- broccoli

- light soy sauce

Fry finely chopped garlic, ginger and onions until lucious and tender. Add curry paste, diced carrots and coconutmilk. Cook for 10 minutes, then add finely chopped savoy cabbage and broccoli, cook for another 5 minutes. Season to taste with light soy sauce and add bamboo sprouts in the end.

In the meanwhile fry mock duck in margarine for about 5 minutes each side, cook basmati rice. The mock duck was one of the best I've had so far and the gingery curry was a dream.

Rose hips are living in the ice age, too.

Lime Meltaways

Made Lime Meltaways. Were delicious!

300 g margarine (Alsan)
70 g powdered sugar
lime zest from 4 limes
60 ml lime juice
1 tbls vanilla extract or vanilla sugar
550 g flour
50 g starch
1 tsp salt

Mix margarine and sugar for 5 minutes until mixture turns white and fluffy. Ad zests, lime juice and vanilla, then gently stir in the flour. Don't knead the dough for too long!

Divide dough into four parts, form rolls and put them into the fridge for at least one hour.

Then just cut slices from the rolls and bake for about 15 minutes (gas mark four). 

Mix powdered sugar with a little vanilla sugar and roll the still warm cookies in it.

They taste the best after 2-3 days in a cookie box.