This week is Cheesecake Week on Double the Sugar! We’ll be posting every day with a recipe or a review or just some cheesecake related tips. Let us know how we’re doing in the comments section and cheer us on as we, and our other halves, become increasingly full of cheesecake related goodies!
I hope you’re not horribly disapointed that the first cheesecake of the week is a savoury one. I just like to keep you guessing folks!
There’s a show in the UK called Come Dine With Me. It is wonderful telelvision. It is also probably very cheap to make and has become hugely popular thanks to the fact that it’s always fun to laugh at other people. The basic premise of the show is that four or five strangers from the same town take it in turns to throw a dinner party for each other. At the end of the night they score each other out of ten. At the end of the week the person with the highest score wins. Cue lots of complaints, awful scoring, moaning behind people’s backs and fake friendliness. So always a good laugh.
We’re a little late posting this week, but that’s due to a double-feature we’re planning. So hang in there! You will be rewarded!
When I was just starting to get interested in cooking a friend of mine lent me a book about Thai cooking. And I didn’t give it back for over a year. Shevy had got me interested in Thai food by making me Phad Thai and despite the fact that she scalded herself with boiling water which somewhat interrupted the evening, I was smitten with the tastes of Thai food and demanded she teach me how to cook like that.
The author of the book is Vatcharin Bhumichitr who is a Thai prince. That doesn’t make him a better cook but I imagine it gives his food a very authentic Thai flavour! This isn’t the only book he’s written, there are a fair few to choose from. There are so many dishes to try but I ended up settling on a few of them to try and perfect. Which is not like me. Normally I run from new recipe to new recipe and have to remind myself to cook something I’ve made before. What I really like about Thai food, and one of the reasons I keep on cooking it, is that the basic ingredients are used in small quantities in so many dishes. So once you’ve gone out and bought fish sauce and sesame oil and the like you have most of the things you need to make that same dish, and others like it, all over again!
Madhur Jaffrey is a curry genius. Most of the recipes in this wonderful book need forward planning for prep, marinating and long cooking times but there’s also a few that can be done fairly quickly when you just fancy a curry and know you really shouldn’t order takeaway again. Continue Reading