Light as a feather, these little crisps
could not be easier to make. They
are delicious with drinks before a
meal, or served with a Caesar salad
1
10
00
0g
g ((4
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Pa
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2
25
5g
g ((1
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•
Preheat oven to 180C/350F/M4
•
Mix the two cheeses together,
whizzing them in the mini
chopper. (See Daily uses for
your Dualit mini chopper, pages
3 &4)
•
In a large frying pan, sizzle the
curry paste in a little oil, then add
stock and coconut milk
•
Add chicken, fish or prawns and
simmer until cooked. The chicken
breasts take much longer to cook
than fish or prawns
•
Add spinach leaves, stirring gently
so they do not stick. Taste to see
if you need more green curry
paste
•
The moment the spinach is hot,
scatter coriander leaves over the
surface
•
Serve straight away with steaming
bowls of basmati rice
SAVOURY AND SWEET BISCUITS
PARMESAN WAFERS (makes twelve)
HOMEMADE CURRY
...THAI GREEN CURRY
•
Place the cookie cutters far apart
on the baking tray. This allows for
the mix to spread
•
Scoop up a tablespoon of grated
cheese, level it off and sprinkle
into a cookie cutter, using a knife
to tickle the cheese out evenly
•
Repeat, moving the cutters as
you go along, until the cheese
mixture is used up
•
Place in the oven and bake for 8
minutes. Cool on the tray
•
Store in an airtight container,
interleaved with paper towel
12
