I really enjoy cooking and baking. More so when I have plenty of time and I’m doing it with others. Tonight I made a vegetarian thai green curry and some white chocolate and cranberry cookies - both in the company of my new flatmate NJ, who was a helpful assistant and attentive learner (she has cooked very little before).
The curry required something like:
- A small-medium sized butternut squash (I actually used half of a large one) - peeled, scooped and cut into cubes
- A courgette, sliced
- A few mushrooms, again sliced
- Tin of coconut milk
- Approx 110g thai green curry paste (that’s half a Tesco’s jar)
- Some oil
Start by heating the oil over a moderate heat and then throwing in the curry paste. After a couple of minutes add the squash. Stir occasionally and then after 7-10 minutes add the coconut milk. When this is simmering add the courgettes and mushrooms and simmer for another 10-15 minutes until the courgettes are tender (the butternut should be about right then too). I served mine with rice - really quite delightfully easy and tasty.
For the white chocolate and cranberry cookies you can find the recipe over at the telegraph. They really are very tasty and I always do a double quantity; although they have one of the highest sugar and butter concentrations of any recipe :)