Thai green deliciousness

For a couple of days now I have been craving a delicious yet light Thai Green curry. Well today that craving has been satisfied...YAY! And of course I just had to share this amazing and oh so healthy recipe with you. 

1 Tbls olive oil
2 cloves garlic, crushed  
500g chicken fillets cut into chunks  
250g sweet peas
300g courgettes
300g baby corn
400ml low fat coconut milk
4 tsp Thai green curry paste

  1. On a medium heat, heat your wok or large frying pan and brush with olive oil.
  2. Stir in the crushed garlic and allow to simmer.
  3. Add the chicken and cook for 4-5 minutes or until browned.
  4. Stir in the coconut milk and curry paste and cook for a further 10-15 minutes or until the sauce has thickened slightly.
  5. Toss in the sweet peas, courgettes and baby corn. Cook for 5 – 10 minutes, being sure to stir occasionally.
  6. Season with salt and pepper, if needed and serve.
Any dinner recipes you'd like to share?


French silk pie

Lately I've been looking at a lot of pies and tarts for my baking inspiration, so when I came across this amazing French silk pie I just had to give it a try. I have gotten nothing but rave reviews about this one, and I think it's by far one of the best pies I've made to date. 

Preheat oven to 180°.

In a small microwave-safe bowl, melt the butter (45ml), for about a minute.
Add melted butter to the bowl of the mixer, along with the crushed Oreos
 and mix until fully incorporated.

Press (using your fingers) the crumb and butter mixture into a 
prepared pie dish. Bake for 10 minutes, or until just set.

To the bowl of the mixer add the remaining butter, sugar, and beat 
on high power until very light and fluffy, about 5 minutes.

In a medium bowl, melt the chocolate, for about a minute or 2 on 
the stove, until nice a smooth.

Add vanilla, coffee, cooled chocolate, and beat on high power until 
incorporated and mixture is fluffy, about 3 to 4 minutes.

Add the eggs one at a time (five minutes apart). Make sure the mixture is 
smooth, silky, fluffy, with zero traces of graininess.

Turn the mixture out onto crust, smoothing the top lightly with a spatula. 
Cover with plastic wrap and place in fridge for at least 4 hours 
(overnight is better) for pie to set.

Add the whipped cream, smoothing it lightly with a spatula. 

Sprinkle evenly with chopped chocolate before slicing and serving.