Laura Stevenson
More ideas from Laura
Lime and Lemongrass Chicken    6 slices ginger   6 Kaffir lime leaves   4 stalks lemongrass trimmed, white part only  1 long red chillies trimmed  20 g vegetable oil   600 g chicken cubed  400 g coconut milk   2 tbsp fish sauce   1 lime juiced  coriander leaves to serve

Lime and Lemongrass Chicken 6 slices ginger 6 Kaffir lime leaves 4 stalks lemongrass trimmed, white part only 1 long red chillies trimmed 20 g vegetable oil 600 g chicken cubed 400 g coconut milk 2 tbsp fish sauce 1 lime juiced coriander leaves to serve

Quirky Cooking: Coconut Caramel Custard  yummy thermomix sugar-free coconut sugar custard dessert healthy sweet

Quirky Cooking: Coconut Caramel Custard yummy thermomix sugar-free coconut sugar custard dessert healthy sweet

As a blogger, I feel that I have a duty to make sure the recipes I post on this site are not just of good quality but also appealing and interesting. Now,

As a blogger, I feel that I have a duty to make sure the recipes I post on this site are not just of good quality but also appealing and interesting. Now,

homemade flour tortillas. i'll say it again, love this blog. love her recipes. I just need my girl emma to show me how its done :) @Emma Hughes

homemade flour tortillas. i'll say it again, love this blog. love her recipes. I just need my girl emma to show me how its done :) @Emma Hughes

Ricotta is SO simple but in tx it seems like it will be even easier again! Fresh ricotta cannelloni next week some time I think!

Ricotta is SO simple but in tx it seems like it will be even easier again! Fresh ricotta cannelloni next week some time I think!

Thai chicken balls 500 grams chicken mince 2 cloves garlic 2 bunch coriander leaves 1 Red Chili 20 grams oyster sauce 1 tablespoon Self Raising Flour 1 tablespoon fish sauce 30 grams red curry paste, (EDC recipe is best) 80 grams coconut milk

Thai chicken balls 500 grams chicken mince 2 cloves garlic 2 bunch coriander leaves 1 Red Chili 20 grams oyster sauce 1 tablespoon Self Raising Flour 1 tablespoon fish sauce 30 grams red curry paste, (EDC recipe is best) 80 grams coconut milk