I have been housewife for three weeks now and would like to share some of my kitchen escapades with you 
Seafood Bake ( my own recipe)
(this recipe should be prepared wearing the correct dress, i.e. a silk teddy or just an apron)
Serves 2
2 large tiger prawns or similar
2 fillets of sole
2 handfuls of live clams
2 fresh squid
1/2 cup grated coconut
garlic, red onion
some Thai red curry paste
bit of cumin, crushed coriander
salt/fresh ground black pepper
100ml cooking cream
1/2 cup white wine (optional) (for me it's definitely optional 'cos we can't buy it here
)
Chop garlic and onion and soften in butter, dont overfry. Clean squid and cut into rings. Clean prawns if you feel you need to, i leave them whole.
Place fillets, prawns, squid and clams in a roasting pan or Pyrex baking dish, and dab 1/2 teaspoon of Thai red curry paste on fillets and small amount on prawns.
Cover with garlic and onion mix, spices and grated coconut. Pour over cream evenly and also 1/2 cup of water if you don't have the wine.
Bake at about 180deg C for about 20 minutes, then turn down to 150 for a further 10. Keep checking status by forking the fillet, then should flake when ready. (rofl no comment rofl)
for dessert
Rum Chocolate Mousse
(this a really dark mousse and has great flavour)
5 eggs, separated
175g dark cooking chocolate or bitter chocolate (the 75% cocoa kind)
300ml double cream
1tsp vanilla essence
1/2 cup dark rum
Place the chocolate in glass bowl over a pan of simmering water and allow to melt. Add vanilla essence and rum. Mix well. Remove from heat, and allow to cool a bit.
Add egg yolks, one at time with a whisk, then whisk in the cream.
Wearing your favourite leather underwear, Whip the eggs until stiff.
Fold into the chocolate mixture until completely smooth and then spoon into a serving bowl or dessert flutes. Chill for two hours in the refrigerator before serving.
Enjoy.. you can PM me the results rofl rofl
Seafood Bake ( my own recipe)
(this recipe should be prepared wearing the correct dress, i.e. a silk teddy or just an apron)
Serves 2
2 large tiger prawns or similar
2 fillets of sole
2 handfuls of live clams
2 fresh squid
1/2 cup grated coconut
garlic, red onion
some Thai red curry paste
bit of cumin, crushed coriander
salt/fresh ground black pepper
100ml cooking cream
1/2 cup white wine (optional) (for me it's definitely optional 'cos we can't buy it here
Chop garlic and onion and soften in butter, dont overfry. Clean squid and cut into rings. Clean prawns if you feel you need to, i leave them whole.
Place fillets, prawns, squid and clams in a roasting pan or Pyrex baking dish, and dab 1/2 teaspoon of Thai red curry paste on fillets and small amount on prawns.
Cover with garlic and onion mix, spices and grated coconut. Pour over cream evenly and also 1/2 cup of water if you don't have the wine.
Bake at about 180deg C for about 20 minutes, then turn down to 150 for a further 10. Keep checking status by forking the fillet, then should flake when ready. (rofl no comment rofl)
for dessert
Rum Chocolate Mousse
(this a really dark mousse and has great flavour)
5 eggs, separated
175g dark cooking chocolate or bitter chocolate (the 75% cocoa kind)
300ml double cream
1tsp vanilla essence
1/2 cup dark rum
Place the chocolate in glass bowl over a pan of simmering water and allow to melt. Add vanilla essence and rum. Mix well. Remove from heat, and allow to cool a bit.
Add egg yolks, one at time with a whisk, then whisk in the cream.
Wearing your favourite leather underwear, Whip the eggs until stiff.
Fold into the chocolate mixture until completely smooth and then spoon into a serving bowl or dessert flutes. Chill for two hours in the refrigerator before serving.
Enjoy.. you can PM me the results rofl rofl
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