Glam Liv­ing Eat well, live bet­ter

Food blog­ger and pho­tog­ra­pher Anett Vels­berg shares dishes to fill your stom­ach – and your soul. Thai red curry noo­dle soup with shi­itakes and broc­col­ini

Glamour (South Africa) - - Glam Weddings Read - Serves 2-4

What you’ll need The how-to Heat the oil in a medium-sized pot. Add the gar­lic and gin­ger, and fry un­til fra­grant. Add the stock and co­conut cream, mix through and bring to the boil. Add the curry paste and re­duce to a sim­mer for 15 min­utes. Sea­son with soy sauce, lime juice, salt and pep­per. While the broth is sim­mer­ing, heat oil in a pan and add the shi­itakes. Fry un­til golden, then add 1 tbsp wa­ter to soften. Sea­son with soy sauce and lime juice. Re­move from pan and add the broc­col­ini. Sauté un­til ten­der, but still crunchy. You can add wa­ter to speed up the process. Sea­son with salt and pep­per. To serve, place the noo­dles in a bowl. Add the shi­itakes and broc­col­ini, and top with the broth. Gar­nish with co­rian­der, sliced bird’s eye chill­ies and sesame seeds. En­joy!

What you’ll need The how-to Pre­heat the oven to 200ºc. Place the pota­toes in a pot with cold wa­ter. Add 1 tsp salt, bring to the boil and cook un­til ten­der, for about 15-20 min­utes. Drain well and set aside.

To make the dip, com­bine the av­o­ca­dos, co­conut milk, lime juice, salt and pep­per in the jug of a blender, and pulse to mix un­til the con­sis­tency of the dip is nice and thick. Taste and ad­just your sea­son­ing ac­cord­ingly.

Line a bak­ing tray with bak­ing pa­per and place the pota­toes on top. Us­ing a potato masher, the palm of your hand or a fork, mash the pota­toes so that they are flat­tened, but still in one piece. Toss with the gar­lic, oil, salt and pep­per, and place in the oven for 10-15 min­utes, un­til golden and crispy.

To serve, driz­zle Sriracha Hot Chilli sauce on top of the pota­toes and scat­ter fresh co­rian­der leaves all over.

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