recipe Archives | Rachael Phillips

Thai Coconut Soup

There are a few reasons why I love this soup recipe. For a start I’m obsessed with all things coconut at the moment. Secondly, it’s one of those dishes that you can play around with and add your own twist to. Thirdly, it’s also great for using up left over veggies as you can throw anything you’ve left over in there.

Now, the other ideal thing about this soup is that it can be a quick lunch or you can turn it in to a main meal by adding chicken, tofu and/or noodles. I served mine with just some cut up slices of chicken breast and it was both satisfying and filling.

What you’ll need.

1 Can of Coconut Milk
500ml Vegetable or chicken Stock
2tbsp Thai Red Curry Paste
½ Stalk Lemon Grass*
About 1” Ginger*
Mushrooms
1 red pepper
Salt
Turmeric
Extra chilli powder to taste
Garlic
Sesame oil

Method.

Did I mention that this is really easy to make?

Slice the peppers, mushrooms and garlic and add to hot sesame oil. Fry for at least 5 minutes or until soft. Continue reading “Thai Coconut Soup”

Pearl Barley Risotto

Pearl Barley is cheap, filling and healthy. So I don’t understand why more people don’t use it.

This pearl barley risotto is one of my staple go to dishes. Sometimes I use chicken, sometimes I don’t. Depends on my mood.

Don’t worry about measuring out the ingredients perfectly and add/remove things to your own taste!

What you need:
175g pearl barley
1 tsp olive oil
White wine (optional)
500ml vegetable stock
Parsley
Milk (optional)
1 onion
3 cloves of garlic
Parmesan

How to…

Heat the oil and fry the onions with the garlic. Next add the pearl barley and fry for around 2 minutes.

I’m lazy so I put all the stock in at once. Bring to the boil whilst stirring. After about a minute or two turn down the heat and simmer. At this point I also add some chopped parsley, a little parmesan and a glug of wine (this is optional but trust me, it’s nicer with).

Leave to simmer for around 15 minutes and keep stirring. At this point at a little milk (again optional) and a tad more wine {feel free to have a little sipfor yourself too- everyone knows wine when cooking is essential}.

Keep stirring.

Once the liquid has been soaked up and the barley is slightly chewy yet still firm its ready to serve.

Service with parmesan sprinkled on the top.

Recipe: Cranberry and Pistachio Biscotti

I love homemade cranberry and pistachio biscotti, it’s so much nicer than the ones you can pick up in the supermarket. This is a Nigella biscotti recipe and is in Nigellissima: Instant Italian Inspiration (which by the way has a fabulous Italian Christmas section).

They’re also a great idea for easy homemade gifts.

Recipe: Cranberry and Pistachio Biscotti

Makes:  15
Preparation time:  10 minutes
Cooking time:  45 minutes

You will need:
1 egg
75g caster sugar
2 teaspoons finely grated
Orange zest
125g plain flour, plus more for rolling
1⁄2 tsp baking powder
Fresh nutmeg
75g pistachio nuts
50g dried cranberries

Continue reading “Recipe: Cranberry and Pistachio Biscotti”

Caramelised onions, creamy mushrooms and spinach with pasta

It seems like an eternity since I last posted a recipe. I’ve been working on a redesign for this site so in 2014 there will be loads more recipes and a specific home for them. I need to apologise for the picture too, I need to stop using my iPhone and start picking up my SLR (New Year Resolution – sorted). But anyway, on with the post…

I try not to eat too much white pasta but when its cold outside and you can’t be bothered cooking it’s the perfect dish. It’s quick, filling and tasty – not to mention cheap.

Caramelised onions, creamy mushroom and spinach with pasta

Ingredients: Continue reading “Caramelised onions, creamy mushrooms and spinach with pasta”

Summer Cocktails: 4 Step Strawberry Daiquiri

So this Friday cocktail thing is becoming a bit of a habit. Not that I’m complaining of course, the best part of posting cocktail recipes is the testing. So I was going to post over the weekend but then I read that today is National Daiquiri day and what could be better on NDD than a strawberry daiquiri, right?
So since it’s hot, hot, hot outside (isn’t it fabulous?! there’s no moaning about the sunshine allowed here on this blog) I think you owe it to yourself to go home, get in to your summer clothes, get outside and enjoy one of these icy cold, rum infused drinks…(seriously, you work hard, you deserve a daiquiri or three).

Also, note that if you leave the rum out then you’ve basically got a strawberry slush puppy – great for kids or for anyone who doesn’t drink.

4 Step Strawberry Daiquiri Recipe Continue reading “Summer Cocktails: 4 Step Strawberry Daiquiri”

A very green smoothie : recipe

My green smoothies tend to be a whatever is to hand affair. Usually a way of using up any left over vegetables as you really can bung anything in them.

Green Smoothie Benefits: They great way of getting your vegetables in, especially if you’re not that keen on eating them. I’m not keen on juicing as most of the fibre and goodness is lost once you’ve vegetables through a juicer, plus the mess!!! Let’s be honest it’s SO much easier to just bung everything in a blender.

Since I’m always experimenting with my Green Smoothie Recipe I may start popping some of them up on here…starting with today’s offering…

Banana, Strawberry and Kale Green Smoothie!

1 Banana

A couple of Strawberries

A handful of Kale

Some Lettuce

About 200ml Almond milk

200ml (or more if you want) of Water

This made about 2 kilner (mason) jars worth. Perfect for breakfast and lunch! Sometimes I add a bit of peanut butter or oats if they’re going to be replacing meals…

Chocolate Nutella Fudge Recipe

I’m afraid that I’m still slightly addicted to Nutella. I blame Kirsty of things that have caught my eye for sharing nutella boards on pinterest – it’s encouraged me to continue this love affair.

Anyway, I made some Nutella Fudge – gooey, chocolatey, super simple to make and perfect for the weekend.

Here’s what you need…

• 1 can of sweetened condensed milk
• 70g salted butter
• 190g Nutella
• 226g chocolate chips {any good quality chocolate will do}
• 1 teaspoon Vanilla Extract

Here’s how you do it… Continue reading “Chocolate Nutella Fudge Recipe”

Camembert and Broccoli Puff PastryTart – Feeds 4 for under £5

I just love puff pastry. It’s so versatile and quick. Whenever I’m stuck for an idea of what to make the puff pastry tart usually makes an appearance.

These Camembert and broccoli tarts were the perfect Friday night dinner

I bought all my ingredients from Aldi which when you’re after veggies and cheese is the place with the best price tag.

As well as being utterly gorgeous these tarts are also extremely easy to make.

What you need:

Continue reading “Camembert and Broccoli Puff PastryTart – Feeds 4 for under £5”