310306_mini chopper cookbook.qxp 4/4/2006 15:44 Page 19
HOMEMADE CURRY | SAVOURY AND SWEET BISCUITS |
...THAI GREEN CURRY | PARMESAN WAFERS (makes twelve) |
•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
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
100g (4oz) Parmesan cheese
25g (1oz) mature Cheddar cheese
You will need two 5cm (2in) cookie cutters and a large baking tray lined with baking parchment
•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 10 &11)
•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
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