I love eating Granola for breakfast with a huge dollop of fresh yogurt. I make a huge batch at the weekend and store it in a jar, the kids love it too.
For dinner, I love cooking Lemongrass Chicken from an old Indochene book. I serve it with brown rice and people go mad for it.
My all time favourite pudding is frozen berries with white chocolate sauce – it’s so easy. Buy a bag of frozen berries from the supermarket and melt some white chocolate with double cream. Put the berries in to a big shallow dish and before serving, pour a whole jug of the chocolate mix on top.
Lemongrass Chicken with Asian Basil (Serves 2)
- 1lbs chicken breast thinly sliced sideways
- 2 tbsp Vietnamese fish sauce
- 1 tbsp sugar
- 1 tbsp flour
- 2 tbsp vegetable oil1 tbsp chili-garlic sauce (widely available in Asian markets)
- Mix all the ingredients and marinate for a couple of hours in the refrigerator.
- 4 shallots finely sliced the long way
- 5 tbsp vegetable oil
- 1 tbsp finely chopping lemongrass (only the white part)
- ½ cup chicken broth
- 1 cup whole Asian basil leaves (stems out)
- 2 tbsp finely chopped peanuts
In a wok or flat pan, heat the oil to high heat. Throw in the sliced shallots and lemongrass and turn a few seconds until browned. Add marinated chicken and toss quickly and vigorously, separating it if it sticks together. Saute for about three to four minutes (depending on the thickness of the chicken), adding a table spoon of chicken broth every minute. Add the whole Asian basil leaves and sauté for another thirty seconds. Transfer to a bowl and sprinkle chopped peanuts on top. Garnish with a sprig of Asian basil.
Sugar-Free Granola (Serves 6)
It is important to turn the granola frequently while it is baking, and watch it carefully as it can easily burn.
We often let it dry and overnight as the oven cools. This produces a crisper and dryer cereal. Do adjust the temperatures given in the recipe to your oven. The cereal must cook evenly and well enough for there to be no wet bits.
- 300g (4 cups) rolled oats
- 100g (1 cup) whole almonds
- 120g (3/4 cup) sunflower seeds
- 120g (1 cup) pumpkin seeds
- 40g (1/4 cup) sesame seeds
- 1 tablespoon wheatgerm
- 125ml (1/2 cup) apple juice
- 4 tablespoons sunflower oil
- Dried of fresh fruits, such as blueberries, strawberries or sultanas
- Natural (plain) yogurt, to serve
Preheat the oven to 160c / 325f / Gas Mark 3.
Mix all the ingredients together in a bowl, then spread out evenly on a baking tray.
Bake, turning often, for between 45 minutes and 1 hour.
Remove from the oven and leave until cool.
Add the dried or fresh fruits and serve with yogurt.