Thursday, May 28, 2015
The first recipe I prepared was the Cambodian Wedding Day Dip. This can be eaten hot or cold and a great appetizer for a party, serve with pita bread, crackers or veggies. Add rice and you can make it a proper meal. Basically it is sauteed mushrooms, chilies, garlic, curry powder, crunchy peanut butter, coconut milk and a few other accommodating ingredients. I tried to find the origin of this delectable nibble but I was not able to find a thing.
The mushrooms are finely diced, cooked over high heat.
Spices and coconut milk is added and then mixture is reduced down.
You will find yourself going back and forth to this one as it has so many levels of flavor, one of my new favorites to say the least.
The second recipe was the Herby, Peanutty, Noodly Salad. As you can see above this could easily be a main dish. This hits the spot when you’re hungry for a more substantial salad, it has the carbs, the herbs, the greens and like all good salads, a great dressing. Another new favorite to add to my list. Love this cookbook.
Recipes adapted from the River Cottage Veg, by Hugh Fearnley-Whittingstall. First recipe; from the chapter "Meze and Tapas" Cambodian Wedding Day Dip" (page 299). Second dish from the chapter "Hearty Salads" Herby, Peanutty, Noodly Salad (page 71).
To see what recipes the other members chose for this month, head over to the LYL post for May 2015 on the CCC website, by clicking here.
Just a quick note, my husband and I just arrived at our home in Oregon for the summer. I will be back to blogging and commenting this week. Thank you for all the heartfelt comments about my mother; they were very much appreciated.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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