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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