Vegetables

Thai grapefruit salad

I love spicy full-of-flavour salads eaten wrapped in lettuce leaves, from my favourite laarb to a a recent recipe for Thai coconut peanut prawn lettuce wraps.

And this recipe has that same coconut and peanut combination but is really fresh and light and tangy …. it’s a beautiful summery dish.

I saw it on my instagram friend Gena’s feed back in June, made it pretty much instantly but then totally forgot to post it!

So I hope you see this and have a chance to make it before the end of the summer.

I think next time I’ll make it I’ll use little gem lettuce ‘cups’ with the grapefruit salad already spooned in, but for this one I used bigger lettuce leaves to tear off and wrap around the salad.

I chose this pink grapefruit as I like the sweetness of pink grapefruit and of course for how pretty it is! Plus red and pink grapefruit contain more antioxidents than yellow.

This is a great anti-aging dish as everything is fresh and nothing cooked, so you get all the hydrating benefits possible.


To make a lovely starter for perhaps four, or a light lunch for two, you’ll need:

1 large grapefruit, torn into small chunks

2-3 dessert spoons of dessiccated coconut

2 -3 dessert spoons of peanuts (I used salted ones as that was what was in the shop), crushed or chopped very small

1 small red onion, or half a larger one, sliced very finely

1 handful of fresh mint leaves, finely chopped

1 handful of fresh coriander leaves, finely chopped

1/2 tablespoon demerara sugar

1 tablespoon fish sauce (or a light soy sauce to make this vegetarian)

the juice of 1/2 - 1 (depending on how juicy it is and how you like it!)

2 red bird eye chillies

lettuce leaves, to serve


I like to toast the coconut and peanuts, but you can add them just as they are too - that’s how it was in the original recipe.

To toast, put a non-stick pan over a medium heat, add the coconut and chopped peanuts and toast until a light brown. Stir constantly and watch it closely - it’ll be the one second you look away that it suddenly burns!

Remove from the heat and set aside.

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Make the dressing by pounding the chillies in the mortar with the pestle into small pieces, almost into a paste, then add the sugar, fish sauce and lime juice.

Mix together and taste to see if you need more sugar, fish sauce or lime juice so it’s perfect for you - and bear in mind the sweetness or tartness of your grapefruit too.

Tip the dressing into a larger bowl and add all the other ingredients, adding any juice that’s come out of the grapefruit too, and mix to combine.

Serve with the lettuce to make little bite-sized wraps of salad.

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Delhi-style green beans with ginger + green chilli (and noodles)

I’ve been getting so inspired this weekend reading Madhur Jaffrey’s Curry Easy Vegetarian and really wanted to try these green beans.

It’s a side dish really but I couldn’t wait to make it as part of a bigger meal, so cooked it this morning and had with noodles for brunch … and loved it.

I think it works perfectly on it’s own like this with noodles or with rice and it’s really simple too.

I adapted slightly (eg I didn’t have any asofoetida and I was making a much smaller quantity) so if you’re just making a portion for you to have with noodles too, here’s how I made mine.

You’ll need

most of the beans from a packet (mine was 220g and I had all but a few that I want for a salad later

2 teaspoons olive oil

1/4 teaspoon cumin seeds

1-2 green chilies, finely chopped

2 teaspoons or so of freshly peeled and grated ginger

1/2 teaspoon salt or to taste

1/2 teaspoon ground coriander

a tablespoon or two of water

Put a pan of water on to boil whilst you top and tail the beans and cut into smaller pieces. I actually didn’t top and tail mine but just topped because I like how the little curly tails look!

When the water’s boiling drop in the beans and boil rapidly for five minutes, then strain and set aside.

Put a non-stick frying pan over a medium heat, add the oil, swirl to cover the pan.

When it’s hot, drop in the cumin seeds and let them sizzle for a few seconds.

Take the pan off the heat and add the chillies and ginger - this will sizzle! Stir a few times then add the beans, salt, coriander and water.

Rachel Redlaw Delhi-style green beans with ginger + green chilli

Put back on the heat and turn it down low. Cook the beans very gently for another five minutes, stirring now and then.

While the beans were cooking gently I made my noodles and then just stirred them in when the beans were done.

So simple and so good.




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Peppery garlic asparagus stir fry

Yep, it’s asparagus season!

And after a visit to the local Farmers’ Market I had enough asparagus to just get creative with - which is really what I love to do with food: get great ingredients and then just have fun, playing around and trying out new ideas.

First I made a Thai soup with coconut milk, a tom kha - I’ve usually had this with chicken or seafood, but I made it with asparagus and really liked it.

Next up this peppery, garlic stir fry.

In my head I’d wanted fresh green peppercorns but I was definitely too lazy to go out and get the bus up to the Thai supermarket to buy some, so I tried a mix of black, and pink peppercorns (that I had whole and ground) and some white pepper (ready ground).

I’ve since made it again with just white pepper to see what it was like, and it was still good.

Quantities are kind of vague (as they often are!) but here’s what I used to make this super simple peppery asparagus stir fry.


A teaspoon of cooking oil - sunflower, rapeseed or grapeseed will be best

Just over a teaspoon of ground peppercorns - your choice as to what you use but on the first occasion I used a mix of black, pink and white and on the second just white pepper on its own

1 garlic clove, minced

1 red chilli, diced finely (the chilli is optional and when I made this a second time I didn’t put one in and probably preferred it without - instead I had the asparagus as a side dish with a spicy chicken stir fry and rice)

A handful of asparagus spears - I LOVE how when you bed the asparagus it just KNOWS where the right place is to snap off - woody stalk snapped off and sliced

2-3 tablespoons water

2 teaspoons fish sauce

1/2 teaspoon sugar

Fresh coriander leaves, chopped (if liked - if not just leave out)


Put a non-stick frying pan over a medium heat, add the oil and swirl to cover the pan.

Add the pepper and garlic (and chilli if using) and cook for 20-30 seconds, stirring all the time, until it smells good. Add a splash of water if it looks like it’s going to stick or burn - it needs to keep moving.

Rachel Redlaw peppery garlic asparagus
Rachel Redlaw peppery garlic asparagus

Then tip in the sliced asparagus and stir to cover with the lovely oily peppery garlicky mixture and then add the water, fish sauce and sugar.

Do adjust the amount of water if you’d like more of a sauce or if at any point in the cooking time it looks like it’s run out of water and is going to stick.

Cover and simmer for about four minutes until the asparagus is cooked but still has a crunch - or to your liking of course. If you prefer it softer, cook it a little longer.

Add the coriander leaves if using and stir to mix it all together.

Rachel Redlaw peppery garlic asparagus
Rachel Redlaw peppery garlic asparagus

Serve on its own with rice for a delicious light lunch or supper, or have alongside other dishes in a multi-dish meal.

Rachel Redlaw peppery garlic asparagus
Rachel Redlaw peppery garlic asparagus


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Tom kha - Thai coconut soup with asparagus

It’s asparagus season so get ready for a GLUT (ok maybe two or three) asparagus recipes from me… starting with this lovely coconut soup.

This is enough for one, or for two if you’re making it as part of a multi-dish meal.

If you’re serving this with rice, make the rice first and leave it to keep warm and fluffy while you make the soup.

Take a good handful of asparagus spears and snap the woody ends off.

I love that you can’t really judge where the right point would be to cut them off but instead just bend them back and where they naturally want to snap is of course is the exact right place for them to snap (I feel there’s a life lesson in here somewhere too).

Slice the asparagus spears into smaller lengths and put into a bowl with about a quarter of a white onion and a few mushrooms, washed and chopped.

So far, our ingredients have been:

8 or so asparagus stalks

1/4 white onion

3-4 mushrooms

And we’ll also need:

1 red birds eye chilli, diced

1 thumb-sized piece of ginger, peeled and cut into slices

1 stalk of lemongrass, outer woody layers removed, the bottom and top inch or so cut off and then sliced into rounds

a few kaffir lime leaves, torn from the stalk and then torn again into smaller pieces

half a tin of coconut cream plus half a tin of water (or use coconut milk)

four cherry tomatoes, halved (or a couple of larger tomatoes, cut into chunks)

a pinch of sugar

a dash of fish sauce

a handful of coriander leaves, chopped

half a lime

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Get the chilli, ginger, lemongrass and lime leaves together so it’s ready to add to the soup and then put the coconut cream and water into a pan and gently bring to a simmer.

I think it’s good to be gentle with the coconut milk mixture so let it breathe and take its time.

When it’s just about simmering, add the aromatics (the chilli, ginger, lemongrass and lime leaves), stir and again just wait until it comes back to that almost-simmer.

Then tip in the vegetables, stir and bring to a proper gentle simmer - and cook for five minutes.

Add the tomatoes, sugar and fish sauce and stir and cook on a gentle simmer for another five minutes.

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Taste and check if you want to add any more sugar or fish sauce and if it tastes good add the fresh coriander and squeeze in the juice of half a lime, stir and simmer for another minute.

Ladle into a bowl and serve with some rice.

I’ll leave you with a question …

Do you add your soup to the rice or the rice to your soup?!

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Avocado salad

A couple of weekends ago, when I was last in Cornwall, we visited this beautiful National Trust house and gardens, Trerice. It was one of those ones that’s small enough and so completely gorgeous that always makes me think, ‘I could live here!’.

And within the outbuildings of the house there was not only a very good cafe but also a second-hand bookshop - where I bought this book for 50p.

I mean, South-east Asian salads?! I cannot have enough of them!

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And one of the recipes in the book was for this Malaysia avocado salad that I’m making today - with a few little changes, as always, to make it exactly as I’m going to love it.

It’s so so good!

I’ll definitely be making this again (and again).

For a delicious light lunch for one, or as a side for two (I’m going to be having this with steak or grilled chicken soon), you’ll need:

1 nice ripe avocado

half a lime

3 dessert spoons or so of cottage cheese

1 dessert spoon or so of natural yogurt

1 very small - or half - a garlic clove, minced

1 green chilli, diced finely

some chopped chives - of, if you don’t have any but do have coriander leaves, use those (as I did)

1 spring onion, diced finely

some smoked paprika, chopped fresh mint leaves, and chopped lettuce - to serve


Cut the avocado in half, remove the stone, and dice the flesh. Set aside and squeeze some lime juice into the halves.

Put all the remaining ingredients (except for the garnishes) into a bowl and mix thoroughly and add a little salt and pepper to taste, plus another squeeze of lime juice, and then fold in the avocado cubes.

Put this bowl into the fridge for 10-15 minutes to chill.

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When you’re ready to make the final dish, add some of the chopped lettuce into the avocado shells, then fill with the chilled mixture.

Add the rest of the lettuce to your serving dish, and top with the filled avocado shells.

Finish with a little salt and pepper if liked, and a powdering of smoked paprika plus a little chopped fresh mint … and eat!

This is just so fresh and easy and light and delicious, I’ll definitely be having it again soon.

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Rachel Redlaw avocado salad

I made it again the other day and instead of scooping it all into the shells, I just put the shredded lettuce on a plate and all the yummy avocado mixture on top!

It might not look that appetising, but it tasted amazing :)



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Kinda Thai congee savoury spicy oats

Having recently learned (as part of my studying with the Academy of Beauty Nutrition) what a superstar superfood and skin-beauty-food oats are, I had to give them another try and see how I could make them work for me.

I think I’ve never really liked porridge as it tends to be sweet and I prefer eating savoury foods.

So I’ve been playing with savoury oats - and two dishes are now actually my new favourite weekend breakfasts!

Good for you, filling, satisfying, simple and full of flavour.

I started with this Thai-influenced savoury oats - I had a sort of breakfast rice porridge congee in mind - and I also made a delicious South Indian-inspired savoury breakfast oat dish too.

For this kinda-congee and to make enough for one person you’ll need:

1 teaspoon coconut or olive oil

1 garlic clove, peeled and minced

1/2-1 red birds eye chilli (to your taste) - chopped finely

Chopped vegetables - mushroom, peppers, carrot … whatever you have and like

200 ml stock made with 1/3 Knorr stock cube (chicken or vegetable, your choice)

Oats - I use two scoops of this coffee scoop that says 7g on it

Light soy sauce

Fish sauce (just omit if you’re making this vegetarian or vegan)

1/2 teaspoon sugar

1 or 2 spring onions, chopped

chopped fresh coriander, if liked

Juice of 1/2 lime

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First, prepare the vegetables.

Put the oil into a non-stick frying pan and when starting to warm, add the garlic and chilli and stir for about 30 seconds until it releases that beautiful smell!

Then add the vegetables and a good splash of water and cook for 3-4 minutes - I put a lid on top as I want to keep all the water/steam goodness in the vegetables.

Put to one side and in a saucepan add the oats and stock and simmer, stirring often, for four minutes.

Add the vegetables to the oats and stir to mix - if it’s too sticky add a splash of water.

Add the soy and fish sauces, the sugar, spring onions, coriander and lime juice and cook for another minute or two, stirring all the time.

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And that’s it! Super-fast, filling and tasty … I really hope you like this too.

I had been planning to top this with a poached egg but oats are so high in protein it’s definitely not ‘needed’ nutritionally.

I also found the oats so filling I think the egg might have been too much! But if you’re very hungry or just fancy it, then an egg on top would be very delicious.



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South Indian inspired breakfast savoury oats

I’ve been playing with making savoury oats recently.

I’ve never really been a big fan of oats/porridge - but I’m currently studying anti-ageing beauty nutrition and have learned what a real superfood oats are for beautiful skin.

When I learned how incredibly good they are, well, that was it, I had to see what I could experiment with and what I could do with them.

And so far, I’ve come up with two dishes that I think are delicious - a kind of Thai congee and this South Indian-inspired savoury breakfast. These are both really satisfying and filling as well as being so good for us.

What you’ll need to make enough for one person:

1 teaspoon coconut or olive oil

1/2 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1 small piece of ginger, peeled and grated - perhaps a teaspoon

1 garlic clove, peeled and minced

1/2-1 green chilli, chopped very finely (use enough for your own taste)

250 ml stock (boiling water and a small piece, perhaps 1/3, of a Knorr vegetable or chicken stock cube)

a mixture of vegetables, sliced or chopped into small pieces - carrot, peppers, mushroom, broccoli florets, spring onions … whatever you have and like

a tablespoon or two of cooked green lentils - entirely optional but I had some one day so decided to include them

oats (I use two scoops of this coffee scoop which says 7g on it) plus 1/2 teaspoon turmeric

chopped fresh coriander leaves to serve, if liked

Rachel Redlaw South Indian style breakfast savoury oats
Rachel Redlaw South Indian-inspired savoury oats

Prepare everything so it’s ready to go as this cooks beautifully fast.

Add the oil to a saucepan and when it’s warmed add the mustard and cumin seeds and stir, cooking for maybe 20-30 seconds until it all starts to sizzle. Then add the ginger, garlic and chilli, stir and add a splash of the stock to keep it all moving and make sure it doesn’t stick.

After another 30 seconds tip in the rest of the stock, the vegetables and the lentils if using and bring to the boil.

Simmer with a lid on - or mostly on - to retain the water and steam - for three-four minutes (I did four minutes because I had broccoli which takes longer to cook, but without broccoli I’d have given it three minutes).

Add the oats and turmeric and simmer on a low heat for four minutes, stirring regularly - and of course add another splash of water if it needs it.

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And that’s it!

Top with some chopped fresh coriander if liked.

I found this such a gentle yet satisfying dish, I really hope you like it too.

A spoonful of mango chutney on top would have been delicious - but I devoured it before I thought of it!

Next time …



Thai-style avocado salad + peanut lime dressing

Well, I had intended to take more photos but …. it was just there. Nothing to take photos OF!

I chopped lots of lovely salad things:

avoacado

mango

red and yellow pepper

tiny tomatoes, halved

spring onions

a carrot

one courgette

a sliced red chilli

fresh coriander leaves

…. and put it all into a shallow dish

And then I made the delicious dressing!

2 tablespoons fresh lime juice

1 small garlic clove, peeled and minced

1 tablespoon demerera sugar

2 tablespoons white vinegar

2 tablespoons crunchy organic peanut butter

4 tablespoons light olive oil

Blend it all together with a grind each of salt and pepper … and taste, taste, taste to see if you think it needs more of anything before you serve it.

And that’s that!

You could always add prawns, chicken or chick peas perhaps if you wanted to make it more substantial, but I thought it was perfect the way it was - and the peanuts add richness.

Rachel Redlaw avocado salad



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Chow mein with cashews or with pork

It was one of those dinners, where I didn’t quite know what I felt like, but I wanted it to be soft, warming, easy and good.

And looking at what was in the cupboard and fridge - and the fact I seem to have three packets of these noodles … well, it was going to be noodle based.

Chow mein is, I believe, just ‘fried noodle’, so you can kind of add what you want.

I made it one evening with pork, and then for brunch a few days later with cashew nuts.

I also realised I had no idea where my Chinese 5 Spice was (just VANISHED from the cupboard) so I quickly pounded up some spices to make mine - but I’m intending to get another jar as soon as I can as that would make things just that little bit easier.

I’m going to be as vague as I ever have been about quantities here as it’s just all going to taste good really, so it’s entirely up to you and what you feel like and what you have.

My recipe is based on this one from the Hairy Bikers, but as I didn’t have lots of the ingredients, I made a lot of substitutions!


Start by getting it all together, so if you have those ready-to-cook noodles (as I do today) that’s all good, and if you have dried noodles then soak them first and drain so it’s all ready to go.

For two, you’ll need:

Cooking oil

Noodles, prepared as necessary and ready to go!

1 teaspoon Chinese 5 Spice powder

Salt and pepper

A piece of pork loin or steak, around 250g, diced OR a good big handful of cashew nuts

Some sliced or diced vegetables - I have red and yellow peppers and carrot but spinach, broccoli florets, green beans, mushrooms … all good

A few spring onions, sliced (in my ingredients photo for the cashew version you’ll see I didn’t have any spring onions so used a sliced shallot instead)

A thumb-sized piece of ginger, peeled and grated

1 small birds-eye chilli (I don’t think chillies are traditionally in a chow mein but I just could’t help myself, so omit if you prefer)

1 garlic clove, peeled and minced

1 teaspoon corn starch

1 teaspoon demerera sugar (or plain white granulated is fine)

1 tablespoon dark soy sauce

3 tablespoons water

1/2 teaspoon toasted sesame oil

Rachel Redlaw chow mein
Rachel Redlaw chow mein

Put the pork or cashews into a bowl with the Chinese 5 Spice and a good grind each of salt and pepper.

Put the vegetables together in one bowl and the ‘flavour’ ingredients in another (the spring onions, the chilli, garlic and ginger).

And mix the cornflour, sugar, soy sauce, water and sesame oil together in a little cup.

Put a non-stick pan on over a medium heat, add some oil and then the pork or cashews - cook for approx 2 minutes, stirring all the time.

I’d keep the pork on a slightly higher heat and the cashews on a little lower. You want the pork to brown properly on all sides and you want the cashews lovely and golden.

Add a tiny splash of water at any time you think it might be sticking - you want it all to be able to MOVE!

Remove the pork or nuts from the pan and put into a bowl.

Rachel Redlaw chow mein
Rachel Redlaw chow mein

Return pan to heat, add a little more oil and then the sliced/chopped vegetables - stir fry for another minute or two and then add the ‘aromatics’ and stir fry for - yes - another minute of two! Add a splash of water as needed.

Remove and tip on top of the meat or cashews.

Return the pan again to the heat and add a little more oil … then add the noodles and a slosh of the cornflour/sugar/soy/water mixture - give it another stir first before you add it.

Cook, stirring all the time, over a medium heat for another 2 minutes.

Then add back in all the lovely pork/nuts/vegetables as well as the rest of the liquid mix.

Stir fry for another minute and then we’re done.

That’s it, really.

Rachel Redlaw chow mein
Rachel Redlaw chow mein

Add some sliced radish to serve - if you have some and you like it.

This is just a super easy, warm, gentle, quick little dinner and I hope you like it too.



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Thai vegetable stir-fry with ginger, chilli and lime


I did consider joining in Veganuary, but realised that it didn't feel right to me to do so.

Generally I feel best when I eat fish, seafood, meat with salad and vegetables.

And I'm fine with that - we're all different and I think it's good knowing what feels best to you.

The only exception for me is if someone was to say they feel best only eating packaged, processed food ... that would test my belief a bit!

I also didn't want to sign up to something that I would then feel I HAD to stick to even if I wasn't feeling good about it ... yep, an over-strong sense of responsibility sometimes here (like Tamagotchis - remember them? I couldn't have one as I'd have felt so much responsibility!).

But I was definitely curious and have decided to just kind of participate in my own way, which is to experiment more with vegan and vegetarian food and recipes.

Today I had a lot of vegetables that needed eating, including a few Brussels sprouts, half an onion and a few carrots - these were the ones that really needed eating ASAP!

So I thought I'd try a vegan vegetable stir-fry for brunch and it was really good ... I also feel good and light after eating it, even though it was a lot of vegetables :)

To make this, you’ll need:

rice (cook it first and it can keep warm while you cook the stir fry)

any vegetables of your choosing

plus onion, garlic, chilli, grated ginger (I much prefer grated ginger to sliced as I find it a bit over-powering).

For the sauce you'll also need:

1/3 vegetarian (vegan) stock cube

light soy sauce

1/2 teaspoon sugar

1/2 lime

1/2 teaspoon toasted sesame oil.

Rachel Redlaw Thai vegetable stir fry with ginger, chilli and lime
Rachel Redlaw Thai vegetable stir fry with ginger, chilli and lime

Heat a non-stick frying pan, add a little oil (I use a few sprays of my spray oil plus a little splash of water) and then add the onion, garlic, chilli and ginger and stir-fry over a medium heat for about a minute - add a little more water if it looks like it's going to stick or burn.

Rachel Redlaw Thai vegetable stir fry with ginger, chilli and lime

Crumble in the stock cube with some more water - I like to make it with quite a bit of sauce but how much is up to you.

When it's simmering, add the vegetables (I added all except the courgette as I'd julienned it and it will cook pretty much instantly) and stir fry again for about four minutes - half way through this add the soy sauce and the sugar.

Then add the julienned courgette (if using), squeeze in the lime juice and add the sesame oil. Stir to combine thoroughly and remove from heat.

And that's it! I added some chopped fresh coriander but this is optional - I know a lot of people don't care for coriander and that's fine too - it's your food and it should be exactly as you like it!



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Thai-style stuffed marrow

Well, I have to say I’m not sure they even grow marrows in Thailand …

Hold on: *goes off to google*

And yes, they do - I just had a quick search, saw a couple of headings and now I’m just hoping for another marrow from our communal kitchen garden so I can try a marrow curry.

And another yes, you can take this as meaning my stuffed marrow was delicious!

The marrow was almost creamy, it was so soft, and it all worked beautifully well together served with some plain rice.

I actually now can’t wait to try this in a curry, it’ll be so good.

But back to the stuffed marrow …

I washed it, cut the ends off and scooped out the seeds from the middle and then put, standing on end, into my remoska that I use for cooking so many things.

But just put them in a baking dish and cover it all with foil to cook it in the oven.

Rachel Redlaw Thai-style stuffed marrows
Rachel Redlaw Thai style pork stuffed marrow

I haven’t made a stuffed marrow for YEARS … and remember having them as a child from the garden and my mum making a kind of bolognaise mince to fill them with.

It was delicious and I don’t think you can really go wrong with any lovely savoury filling, but I thought I’d try something based on the flavours of one of my favourite stir fries with pork mince, chilli and garlic.

Well, except I only had beef mince, so that’s what I used.

I hope you’re getting the idea that this is very much a throw it all together kind of recipe rather than anything very specific!


Here’s what you’ll need:

about 1 tbspn cooking oil

2 cloves garlic, minced

2-4 red bird eye chillies, depending on your taste, finely chopped

chopped vegetables, whatever you like, I had carrot and green beans

1/3 knorr chicken stock cube

approx 200 - 250g pork or beef mince

1 tbspn light soy sauce

1 tbspn fish sauce

a pinch of sugar

2 spring onions sliced

a small handful coriander leaves chopped to garnish, if liked


Add a little oil to a non-stick frying pan and when hot, tip in the chilli and garlic and stir fry for a few seconds until it starts smelling good - and add a little splash of water if needed to stop it from sticking.

Then added the chopped vegetables (but not the spring onions) and stir-fried again for a couple of minutes adding another little splash of water if needed.

Rachel Redlaw Thai style pork stuffed marrow
Rachel Redlaw Thai style pork stuffed marrow
Rachel Redlaw Thai style pork stuffed marrow

To be honest, I’m not sure why I didn’t add the mince before the vegetables, but hey, it still worked, although I think it would be more usual to do the chilli and garlic, then add the mince and then when browned add the vegetables.

Anyway, I didn’t, so I stir fried the vegetables and then added the mince and stirred, cooking until it was browned, adding the piece of stock cube and another splash of water as needed.

Add the soy sauce, fish sauce, sugar, spring onions and squeeze in half a lime then cook, stirring, for another minute or two.

Rachel Redlaw Thai style pork stuffed marrow
Rachel Redlaw Thai style pork stuffed marrow

Spoon the mince mixture into the marrow halves, cover with foil if baking in the oven and then cook in a medium oven until done - I’d test after about 20 minutes by just putting a knife into the marrow and see if it’s soft …. it’s gorgeous when it’s really soft so keep cooking until it is.

I think I ended up cooking mine for nearer 40 minutes, but everyone’s oven’s different so best to test earlier rather than later.

If I’d had a larger marrow it would have been enough on it’s own, but this was quite small so I served it with rice.

IMG_1726.JPGRachel Redlaw Thai style pork stuffed marrow
Rachel Redlaw Thai style pork stuffed marrow
Rachel Redlaw Thai style pork stuffed marrow

I’m really hoping there’s going to be another marrow or two in the garden to cook it again before winter sets in …



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Another green soup

Yeah I know .. it IS a bit weird! 

Just a couple of weeks ago I made my first ever, well first actually called by that name, GREEN SOUP - and it was so, so good.

And then I visited my mum that weekend and was looking through her recipe book - as I often do - as it has so many good recipes from such a long time ago, hand written and some torn from old newspapers ... and I found a recipe for 'green soup'.

It was just one of those coincidences where you can't NOT see where it goes - and so today I made her green soup recipe too.

In all honesty, I preferred the first green soup I made, but this one is a very good soup too.

I think it probably shows its age - there are of course fashions in flavours and trends in textures.

That's intriguing too .. yes it's a more filling soup as it includes potatoes and peas .. but it also has flavours and ingredients that were more unusual back then - it has ground coriander and cumin, a little fresh green chilli and roasted cumin seeds (I just dry toasted in a pan and then ground).

But hey, I'll DEFINITELY be making it again - a super-simple, nourishing, good, simple and filling soup ... er, YES.

Here's what you need for maybe four smaller bowls or two greedy people - or by greedy I mean a huge bowl each for a main course and no need for bread with it either (cos it's already got potato in the soup)!


1 medium-large potato, peeled and diced

1 medium onion, peeled and diced

Rachel Redlaw green pea and potato soup

1.25 litres chicken - or vegetable stock - to be honest I just throw the stock cube in and add the water separately but you can make up the stock first if you prefer

a nice cube of fresh ginger, peeled 

1 teaspoon ground coriander 

2 teaspoons ground cumin

a good handful fresh coriander leaves, chopped

1 fresh green chilli, diced

1/2 teaspoon salt

approx 400g fresh or frozen peas

the juice of half a lemon

1/2 teaspoon cumin seeds, roasted and ground

small pot of natural yogurt


Into a big saucepan put the potato, onion, stock, ginger and spices and bring to the boil then simmer for 30 minutes.

Fish out that piece of ginger and discard.

Add the fresh coriander, chilli, salt, peas, lemon juice and roasted cumin powder.

Bring back to the boil and simmer for three minutes until the peas are soft.

potatoes in.JPG
Rachel Redlaw green pea and potato soup

Pour it all into a blender or food processor and blend until smooth.

Tip back into the saucepan, season with salt and pepper to taste, tip in the pot of yogurt and bring back to a simmer.

Once at a simmer, remove from heat and serve - you could add a swirl of yogurt, some extra black pepper or fresh coriander to garnish if liked.

yogurt in.JPG
Rachel Redlaw green pea and potato soup

Ruth's Homemade Chunky Guacamole

Whenever I talk to someone about food and life for this blog, I always ask them to share a recipe too ... and I honestly couldn't wait to try this one shared with me by my friend and huge inspiration to me ... Ruth Ridgeway.

For some unknown reason, I've never had a good guacamole recipe and now when I think about it, that seems really strange - I love all the flavours in this and I adore avocado.

But sometimes, maybe, perhaps  .... the reason I've never had a good one before because one day I would have this one.

And this one is my idea of perfection when it comes to guacamole.

Also, pretty much perfection in other ways.

In it's beautiful simplicity ... every ingredient is exactly what is needed and results in a big flavour, easily.

I also love those baby avocados now available - and just as well as now this seems to be a staple part of my diet - I don't want to be using half an avocado and having the other half go brown (no matter what I do, or tips I follow, it seems to still happen).

I've already made this twice in the last 24 hours!

Once to go with a griddled steak and some stir fried vegetables, which was amazing.

And then to top a piece of toasted ciabatta - with an egg on top of that, which was pretty much SUBLIME - and one of the best breakfast/brunches I've had for a long time.

I love this recipe ... I know you will too.


Ruth Ridgeway homemade chunky guacamole
I just love things on a good slice of wholemeal toast - and this homemade guacamole is one of them ... preferably with a crispy fried egg too
— Ruth Ridgeway

To serve 2, you'll need:

Ruth Ridgeway homemade chunky guacamole

1 avocado

1 tomato (flesh only) chopped into small cubes

A little red onion (or spring onions, either work) diced into small cubes

1/2 finely chopped red chilli

A little salt, a little pepper

Squeeze of lime (I used a good half a lime as I like it very lime-y!)


Put everything in a bowl and mash with a fork until mixed but chunky.

Serve, eat, enjoy.

Ruth Ridgeway homemade chunky guacamole
Ruth Ridgeway homemade chunky guacamole

But those avocado skins!  What to do with them?

I hate food waste and I love natural beauty ingredients, so the avocado skins went straight into my bath - yep, just as they are.

OK, it IS messy, there's no hiding from that, but I turn them kind of inside out and rub all that leftover flesh, full of gorgeous avocado oil, onto my knees, elbows, all over my skin, then soak in the bath with the pieces of avocado.

You'll need to pick the pieces out and clean the bath straight away but it does give you very soft skin - it's so good for you! 

There's something about using natural ingredients that just makes me feel really good too - as well as getting that deliciously soft skin of course.

Oh and I added a couple of drops of my favourite lime essential oil too - just to kinda recreate the guacamole essence in my bath :) 

Rachel Redlaw natural beauty avocado
Rachel Redlaw natural beauty avocado lime
Rachel Redlaw natural beauty avocado


You might also like ... 

Green soup

Yep, like a green smoothie but for winter!

Possibly the most healthful, nourishing, restorative thing you can make - and delicious too. 

I found this recipe on Adriene Mishler's site - she of Yoga with Adriene that I love so much and can't stop going on about - I love my almost-daily yoga practice and how it makes me feel.

Her 31-day yoga challenge is a great place to start if you want to try making yoga a part of your life too.

But enough yoga, and back to the soup.

I simplified the recipe slightly and added a spoon of creamy Greek yogurt - but you could just leave this out of course.

This is a seriously good soup - it sounded just what I needed when I woke up with swollen glands and a sore throat - and it was ... but I wasn't expecting it to be so utterly delicious too. 

Definitely a new favourite for me!

As you'll need a food processor (or blender) to blend the soup at the end, you might as well use it to chop everything and make this super-fast to prepare too.

No need to wash it in between chopping the onion and the vegetables, and then I just gave it a quick rinse in cold water before using to blend the finished soup.

Here's the ingredients for a good big pan of soup ... 

1 onion

a teaspoon of light olive oil or other cooking oil

2 cloves of garlic, finely chopped

1 large courgette

3 stalks of celery

Water, freshly boiled from the kettle

1 vegetable stock cube

1-1.5 teaspoons white pepper (I love white pepper!)

a good handful of broccoli - and another of asparagus

2 big handfuls of spinach leaves or kale, something dark green and leafy anyway

Salt, to taste


Put the kettle on to boil and get all the ingredients ready.

Whizz the onion in the food processor then put straight into a large saucepan with the cooking oil and garlic and cook over a low heat until it's softened - add a splash of water too and make sure it doesn't stick.

This will take probably between 5-10 minutes, so while it's cooking, chop the courgette and celery together in the food processor and then add to the softened onion and garlic mixture, and stir together.

Rachel Redlaw green soup
onion.JPG
Rachel Redlaw green soup

Add a ladleful of water and crumble in the stock cube and the white pepper and mix it all in.

Then whizz up the broccoli and asparagus and add this too and cook for a minute.

Rachel Redlaw green soup
Rachel Redlaw green soup
Rachel Redlaw green soup

Throw in the spinach leaves and stir until wilted, then add as much water as you want to make your soup plus a tablespoon of natural or Greek yogurt (if using).

Simmer for ten minutes then remove from heat and cool slightly before blending very smooth.

Rachel Redlaw green soup
Rachel Redlaw green soup
Rachel Redlaw green soup

Return to the pan to re-heat gently and add salt to taste (I also added a little more yogurt, since the pot was open!).

Serve with another dollop of yogurt if liked, and with a chunk of good crusty bread, or with a salad - as you choose.

Rachel Redlaw green soup
Rachel Redlaw green soup
Rachel Redlaw green soup


YOU MIGHT ALSO LIKE ...

Happiness soup

Looking through her old recipe book last weekend for my mum's original lentil soup recipe (couldn't find it!), I found a recipe for Savoury Slice, something forgotten from my childhood and from my packed lunches, which I couldn't resist making again.

I also found a recipe for this 'Happiness Soup' written into the book in one of my sister's handwriting - none of us, including my mum, have ever made this as far as I know!

But how can I resist a recipe for 'Happiness Soup'? 

So I made it yesterday for lunch for my dad, my step-mum and me - and it was really good.

(There was also leftover pumpkin soup that my dad had made the day before - which I tried and, having claimed to hate pumpkin soup - well, I was wrong! I'll be sharing his pumpkin soup recipe soon too!).

Happiness soup is simple and tasty and perfect for lunch - it has rice in it so you won't need to fill up on bread either.

Here's what you mean to make enough for four people, but of course adapt according to the size of the courgettes, etc that you have! It doesn't need specific measures so don't be worried to change the measurements a bit.

3 medium - large courgettes

zest and juice of 1.5 lemons

3 tablespoons light olive oil (or other cooking oil)

1.5 teaspoon turmeric

1.2 teaspoon chilli powder

1.5 litre chicken (or vegetable) stock

120g basmati (or long grain) rice

salt and pepper to season

sliced chilli or fresh herbs to garnish (if liked)

Rachel Redlaw happiness soup
Rachel Redlaw happiness soup

Peel and finely dice the courgettes and put into a big saucepan with the lemon zest and oil.

Fry gently until softened, stirring often, which will take probably around eight minutes or so.

Rachel Redlaw happiness soup
Rachel Redlaw happiness soup

Add the lemon juice, stock, turmeric, chilli powder and rice and simmer for 15 minutes, partially covered.

Rachel Redlaw happiness soup
Rachel Redlaw happiness soup

Remove the lid, season and simmer again for another five minutes.

Check that it's all cooked through - cook a little longer if you want the rice softer etc of course.

Serve warm with slices of chilli or perhaps some fresh herbs to garnish.

Rachel Redlaw happiness soup
Rachel Redlaw happiness soup

Such a lovely autumnal colour and so healthy and nourishing too. 

A really good, happy soup indeed.



YOU MIGHT ALSO LIKE ...

Savoury slice

At the time, at school ... I just wanted to be 'normal'. 

What I really wanted was 'normal' packed lunches.  Like the other kids. 

White sliced bread sandwiches with cheese or ham perhaps. A packet of crisps. 'Normal' food.

In my house, sliced bread was a bit of a no-no. Sliced white bread? Never.

My sandwiches were made with AGA-baked wholemeal bread - and mmm, ok, let's say the quality could be 'mixed'!

I remember home-made celery soup that smelled so strongly vegetable-y that it resulted in a whole table of nose-holding (and very dramatic, not to say a little cruel) children screaming and running off to another table leaving me alone.

Of course NOW .. now, I'm glad I wasn't 'normal'.

And glad we had good, healthy, wholesome food and glad I was brought up to cook from scratch.

And I do actually remember many things I did like - and that I think looking back, some of those 'normal' children with their dull sandwiches and nothing fresh to eat were probably envious of.

One of my favourites was 'Savoury Slice'. 

I came across the recipe the other day in my mum's old recipe book (full of loose pages, Sellotaped in recipes cut from newspapers and now falling free, handwritten ideas, and leaflets from products and supermarkets over decades).

Rachel Redlaw savoury slice

I was looking for her lentil soup recipe - I didn't find it and we think there wasn't a recipe as such, it was just something she made often.

But I did just come across this long-forgotten 'Savoury Slice' and decided to make it. 

Really easy and actually very tasty!

In my opinion, still a very good - although probably still not 'normal' haha - idea for a packed lunch, picnic, snack or a great accompaniment to soup (especially for those who don't eat bread).

 

 

 


Here's what you need:

Rachel Redlaw savoury slice

50-60g butter

Approx 200g carrots, grated

Approx 200g Cheddar cheese, grated

1 small-medium onion, peeled and diced

Just over 100g - maybe 120g - oats

1/2 teaspoon oregano

Salt and pepper to season

 

Prepare the ingredients so everything's ready to go.

Melt the butter in a saucepan and then mix in all the other ingredient.

When completely mixed, tip out into a tin and bake for about 20-30 minutes (check it and see when you think it's done, it's not really that precise!) at Gas 7 / 220 C.

Rachel Redlaw savoury slice
Rachel Redlaw savoury slice

Leave to cool, cut into slices or squares and keep in an airtight container - it'll keep for a few days.

I would have taken a picture of them nicely cut in squares - I was planning to have a couple on the side of the plate along with a bowl of soup. 

But then I ate the best looking ones!

I'll just have to make some more - will add another photo next time.



YOU MIGHT ALSO LIKE ...

Lovely lentil soup

My mum used to make the most delicious lentil soup.

It came into my mind recently - thinking about this soup she used to make maybe 27 years ago ... it was garlicky and yummy and bubbling away on the AGA with French bread warming in the oven to have with it.

I forgot to look for the recipe in her great big falling-apart book of written recipes and tucked in hand-written ones from others and yet more torn from magazines and newspapers too.

Next time I'm there and I remember, I'll look for it, but I wanted to make something like it today, and so made this.

My version will definitely be quicker as I'm using a tin of green lentils and I know my mum would have used red lentils from the jar, dried red lentils that would have needed soaking overnight before cooking for a long time.

So, here's my super-simple version - and I find this so nurturing, nourishing, comforting and all round GOOD at this time of year, when the leaves are falling and the nights drawing in.

And here's what you'll need to make two bowlfuls (either two bowls for one, or one each for two people - cook's choice!).

1 smallish brown onion

1 medium carrot

1 stick of celery 

2-3 cloves of garlic (mine were small so I had three)

cooking oil (I use a spray oil like THIS one)

tin (265g) of green lentils, drained and rinsed in cold water

500ml vegetable stock

2 bay leaves

1/2 teaspoon dried oregano

salt and pepper to taste

ideas to garnish to to serve: crispy bacon pieces, Greek yogurt, slices of red chilli, fresh chopped parsley leaves, more black pepper

Rachel Redlaw lovely lentil soup
Rachel Redlaw lovely lentil soup

You want to chop the onion, carrot and celery very finely - the easiest way is to use a food processor.

Then finely chop the garlic and add to the other vegetables.

Rachel Redlaw lovely lentil soup
Rachel Redlaw lovely lentil soup
Rachel Redlaw lovely lentil soup

Put a little oil (I use 20 sprays of my spray cooking oil) into a saucepan, add the vegetables and cook over a low heat for a couple of minutes, stirring all the time so it doesn't stick or burn - add a tiny splash of water if it does look like it will.

Then add the lentils, vegetable stock and herbs, stir and bring to the boil.

Rachel Redlaw lovely lentil soup
Rachel Redlaw lovely lentil soup

Add a lid (slightly ajar), reduce the heat and simmer for 15 minutes.

Stir and check to see if it needs a little more water, and then cover and simmer again for another 15 minutes.

At the end of this time, remove the lid, stir again, add a little more water if it needs it - or you like a thinner soup - and simmer again on the lowest heat for a final 15 minutes. 

Season with salt and pepper to taste.

You can then serve it as it is or blend it first. I prefer it blended and I also like to add a spoonful of yogurt at this stage.

Garnish with whatever you choose! I had another dollop of Greek yogurt, a couple of slices of red chilli and a sprinkling of freshly ground black pepper.

Rachel Redlaw lovely lentil soup
Rachel Redlaw lovely lentil soup

Serve as it is or make more of a meal with it by having with some warm crusty baguette and a green salad too.


OK! I need to make this again as my mum said her savoury secret was adding 1/4 - 1/5 teaspoon Marmite to the soup! 



YOU MIGHT ALSO LIKE ...

Green beans, onions, tomatoes + feta

This is a really lovely dish from Rachel Roddy writing in the Weekend Guardian recently - an Italian warm vegetable sort of salad/stew with soft flavours of braised runner beans, tomatoes, olive oil, salt - all warm and beautiful on a summer's day served with some good bread.

I couldn't resist trying it immediately (nope, patience has never been a strong point of mine!) so I ended up making it slightly differently with the ingredients I had.

I still loved it and I'll be making it again, both the way I made it, and going back to try the original.

It's pretty much perfect in its simplicity just as it is, although would make a great accompaniment to any grilled / barbecued meats of fish too.

You'll find the original recipe HERE.

And because my local shop didn't have any fresh basil the day that I made it, and because I had fine beans rather than runner beans, I made some tiny changes to the flavours - without the basil it would need something so I also used a few slices of chilli pepper and some ground cumin.

If you have fresh basil, then omit the chilli and the cumin.

Note that you leave the dish to sit for an hour or two after cooking to be served warm, so factor that into your timings!

Or just eat it hot of course.

Or make it the day before you want it and reheat very gently to serve - I imagine the flavours will only get better when left overnight.

Here's how I made a big pot, enough for two.

You'll need: 

1 medium white onion, very finely sliced

salt

1/2-1 small red chilli, very finely diced

a couple of tablespoons olive oil (I used 20 sprays of my spray cooking oil and a splash of water when it needed it) 

equal quantities of green beans or runner beans, and ripe tomatoes - I think I used 200-300g of each (and use the very best tomatoes you can get hold of - ones with lots of flavour)

1/2 teaspoon ground cumin

a good chunk of Feta cheese to serve

Get the ingredients together

Get the ingredients together

Top and tail the beans and cut into small pieces

Top and tail the beans and cut into small pieces

Remove tough cores from the tomatoes and dice

Remove tough cores from the tomatoes and dice

Put the oil in a pan and when warmed, add the finely sliced onion and a small pinch of salt, and the chilli (if using) and cook gently over a low-medium heat until the onion is soft - if you use a spray oil like me, you'll need to add a splash of water or two as it cooks to prevent the onion burning. Cooking onions until soft always takes longer than I think it will - probably around 10 minutes.

Add the beans to the pan, stir well to combine with the onion, then cook - still stirring - for a 3-4 minutes.

Rachel Redlaw green beans, onions, tomatoes + feta
Rachel Redlaw green beans, onions, tomatoes + feta

Add the tomatoes, another small pinch of salt and 1/2 teaspoon ground cumin (if using) then cover the pan and leave for a couple of minutes. Uncover the pan and stir, then cover for another 4-5 minutes (have a look and stir if you like - and if you need a little splash of water add it - although the juice from the tomatoes should be coming out now as it has time to cook with the lid on).

Once the tomatoes are releasing their juice, uncover the pan and cook uncovered on a low heat, simmering gently, for 30-40 minutes, stirring occasionally.

Rachel Redlaw green beans, onions, tomatoes + feta
Rachel Redlaw green beans, onions, tomatoes + feta
Rachel Redlaw green beans, onions, tomatoes + feta

The beans will be really tender and the sauce lovely and thick.

If you have fresh basil add a handful of torn basil leaves now for a couple of minutes. 

Taste and see if it needs any seasoning, then remove from heat and allow to sit for an hour or two before serving warm with the piece of feta crumbled over and served with bread, if liked. 

 
Rachel Redlaw green beans, onions, tomatoes + feta
 


YOU MIGHT ALSO LIKE ...

Vegan tofu + mushroom balls w/ a ginger sauce

When I knew my vegan friend was coming for dinner, I started a LOT of research googling recipe after recipe after recipe for something that would inspire me.

I was after something to make to go alongside my favourite prawn balls and was hoping for inspiration to create something new.

But eventually I came across this great recipe and pretty much just made it exactly as the original.

The original is HERE and I simplified it (to my mind anyway) slightly - and my go at making it you can find HERE.

Vegan tofu + shiitake mushroom balls with a sort of ginger sauce and sesame seeds.

They were very light with the lovely tofu but a bit crumbly - they became firmer on cooling and would be great served as a main with rice and vegetables.

We also had a sweet chilli sauce and a cucumber dipping sauce to accompany the prawn and tofu balls.

Super-simple with a food processor (or blender).

I only put these onto toothpick skewers to match the look of the prawn balls but actually these were a little crumbly so I'd just heap them in a yummy pile next time and pour the sauce and seeds over!

Rachel Redlaw tofu + mushroom balls

OK, let's get started ... pre-heat the oven to 375F / 190C / Gas 5.

The original recipe said to use baking paper brushed with oil on a baking tray ... which would probably be ideal, but I didn't have any greaseproof paper so just added a little oil to my baking tray and wiped it over with a piece of kitchen towel (and it worked fine).

The ingredients for the tofu balls themselves

About 200g firm tofu (I've had so much trouble with tofu over the years and then recently realised it was really down to me not buying the right sort - you do need the firm one!), drained and cut into a few pieces

A big handful of shiitake mushrooms - about 100g or a little more - and if you can't get shiitake then just use whatever mushrooms you have, stems removed and roughly chopped

200g of panko breadcrumbs (I found these easily at the supermarket - I'm sure you could use dry bread to make breadcrumbs in the food processor and then perhaps toast quickly in a dry pan and it would work well)

1 small, or half a large white onion, peeled and chopped into a few pieces

I garlic clove, finely chopped

2 tablespoons soy or almond milk

2 tablespoons light soy sauce

For the ginger sauce

I couldn't work out how to convert US cups very easily, so I just used a small cup and followed the measurements - I think as long as you're consistent it'll be fine (and it was, it was good).

1/4 cup cold water

1 tablespoon cornstarch

2 tablespoons rice vinegar (I didn't have any so used 1 tablespoon of white malt vinegar - I used less as it'll have a stronger flavour and taste than rice vinegar)

2 teaspoons sugar

1 teaspoon sesame oil

2 teaspoons grated fresh ginger

To serve

Some sesame seeds, toasted quickly in a dry pan (watch it all the time, they burn easily!)

Sliced spring onions


Put the tofu, mushrooms, breadcrumbs, onion, garlic, milk and soy sauce in the food processor and pulse until completely mixed and crumbly - keep scraping the mixture down into the bowl as needed.

(It was so good I did eat some - I mean 'taste' - at this stage!).

IMG_0375.JPG
Rachel Redlaw tofu + mushroom balls

Roll into about 20 balls and put onto the baking sheet.

I was worried that it was too crumbly to make balls but actually I just took a small spoonful and made it into a ball and it was easy!

Brush with oil (I think I forgot to do this so don't worry too much!).

Pop in the oven and bake for about half an hour, turning half way through - carefully! I started turning mine too soon and they needed a little longer to be firm enough to turn so just see what works for you and your oven.

When cooked, remove and either serve straight away with the ginger sauce and topped with the sesame seeds - this would be a lovely dinner with rice and some stir fried vegetables - or you can re-heat later.

I have to admit to eating two or three as soon as they were cool enough - I really like these!

While they're baking, make the ginger sauce if you're eating them immediately.

Stir the water and cornstarch together to mix well and put into a small saucepan with the vinegar, sugar, sesame oil and ginger and bring slowly to a low simmer. Simmer for a minute or so, stirring all the time, until the sauce has thickened.

When ready to serve, pour the sauce over the tofu balls and top with the sesame seeds and sliced spring onions.

So good - hope you like them!



YOU MIGHT ALSO LIKE ...

Soy/sesame oil/ginger/garlic: Asian-style grilled mushrooms

These are so good!

(And so easy too).

I've made them as a light main meal with rice and also as a side dish to accompany a bigger dinner - and have plans to slice them and use in a stir fry with rice noodles (pics to follow).

Just lovely ... do try.

For one as a main, or two as a side, you'll need:

2 flat Portobello mushrooms, peeled and stalk removed

Approx 1 teaspoon finely chopped garlic (about one clove)

Approx 2 teaspoon finely chopped fresh ginger

2 tablespoons light soy sauce

A scant 1 tablespoon toasted sesame oil

Cooked rice and / or other dishes, to serve.

Rachel Redlaw asian grilled mushrooms

Peel the mushrooms and remove the stalks.

Mince the garlic and ginger and put in a bowl. Add the soy sauce and toasted sesame oil and mix all to combine well.

Rachel Redlaw asian grilled mushrooms
Rachel Redlaw asian grilled mushrooms

Switch the grill on to high. Turn the mushrooms upside down and spray a couple of times each with 1-cal spray oil, or just a drop or two of olive oil.

Cook for 5-6 minutes. These huge mushrooms take so much longer than I always think they will to cook!

Turn the mushrooms, add the garlic/ginger/soy/sesame oil mixture over them and grill for another 5-6 minutes.

Rachel Redlaw asian grilled mushrooms
with topping.JPG

Careful not to lose the delicious sauce when you transfer them from the grill to plates! 

Rachel Redlaw asian grilled mushrooms

I love this easy, tasty recipe - and hope you do too.