Thai Prawn Soup

Preparation time: 30 min
Cooking time: 40 min


  • 12 prawns
  • 30 ml oil
  • 2.5 litres fish or chicken stock
  • 3 lime or lemon leaves
  • 15 ml butter
  • 250 g button mushrooms, sliced
  • 20 ml fresh ginger, finely chopped
  • 2 lemon grass stems, finely chopped (or 10ml dried lemon grass)
  • 1 bunch spring onions, finely chopped
  • 30ml Tom Yum paste (available at good supermarkets and delis)
  • 2 pinch salt and freshly ground black pepper, to taste
  • 400 g coconut milk
  • 45 ml fresh coriander leaves, chopped
  • 30 ml Thai fish sauce
  • 45 ml fresh lime or lemon juice
  • 10 ml brown sugar
  • 1 packet Thai noodles


    Devein the prawns, remove the heads and shells (don’t throw these away) and keep the tails. Heat the oil in a saucepan and stir-fry the heads and shells until the flavours start to develop. Add the stock and lime or lemon leaves and allow to simmer for 15 minutes
    Heat the butter in a seperate saucepan and fry the mushrooms until soft. Add the ginger, lemon grass and spring onions, as well as the Tom Yum paste. Pour the stock through a sieve and add to the mushrooms in the saucepan. Bring the mixture to the boil.
    Fry the prawns in hot butter in a frying pan and season with salt and freshly ground black pepper. Transfer the prawns to the soup.
    Add the coconut milk, coriander, fish sauce, lime or lemon juice and brown sugar. Allow to simmer for a few minutes so that the flavours can develop.
    Cook the noodles according to the directions on the package and divide them among four serving bowls. Ladle the soup over the noodles, garnish with fresh coriander and serve.

Roast butternut, sweet pepper and Camembert quiche

Quiche pastry


  • 100g butter
  • 1 handful fresh lemon thyme leaves
  • 250g flour
  • salt and pepper to taste


  • Melt the butter in a pan and add the thyme leaves
  • Heat gently, and then remove from the heat
  • Add the flour and seasoning, then mix well to a stiff dough
  • Grease eight small quiche pans and line with the pastry
  • Place in the freezer for 20 minutes, then remove and bake blind for 10 minutes at 180°C
  • Allow to cool

For the egg mixture


  • 3 free-range eggs
  • 100ml cream
  • 100ml buttermilk
  • 150ml milk

Mix all the ingredients well. Add more milk if necessary.

For the filling


  • 1 ripe butternut, cubed
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • freshly ground salt and pepper
  • 3 tablespoons olive oil
  • 1 mature Camembert, sliced
  • 1 tablespoon finely chopped rocket, flat-leaf parsley, chives and sweet marjoram


  • Put the butternut and peppers on a baking tray and season to taste
  • Drizzle with olive oil and bake at 200°C for 30 minutes, until soft
  • Place the roasted butternut and peppers onto the pastry in the quiche cases, arrange the Camembert slices on top and gently pour the egg mixture over
  • Bake at 180°C for 20 minutes, until browned
  • Serve garnished with herbs
  • Serves 8



  • 500g hake (either fresh or frozen), steamed
  • 4 medium potatoes, peeled and steamed
  • 1 medium onion
  • 1 extra large egg
  • handful italian parsley, chopped
  • handful coriander leaves, chopped
  • salt and pepper to taste
  • breadcrumbs


  • Steam potatoes until tender. Mash the potatoes.
  • Steam fish until cooked
  • Fry onions in a bit of Olive oil until translucent
  • Add and mix together all the other ingredients to the potatoes, fish and onions except for breadcrumbs
  • Roll into balls and roll in the breadcrumbs
  • Fry in Olive oil until golden brown on both sides

Butternut and Leek Soup

butternut and leek soup

  • 1 large butternut
  • 3 large leeks
  • 1 Granny Smith apple
  • 1 large potato
  • 200 ml cream
  • 500ml chicken stock
  • 500ml beef stock
  • grated nutmeg
  • black pepper


  • Peel and chop all the vegetables
  • Steam vegetables until soft
  • Liquidize vegetables when cool
  • Add both stocks to vegetables and season
  • Stir in cream and bring to boil
  • To garnish pour a little bit boiling water over reserved leeks to soften before sprinkling them with a little bit of apple and parsley on top of soup



  • 60g margarine
  • 4 slices of bread, cut into small cubes
  • Place margarine in a shallow dish and bring to boil for 1 minute
  • Stir in bread cubes and bring to boil
  • Allow to stand for 5 minutes to harden


  • Add 2 cloves of garlic to margarine for garlic croutons
  • Add 5ml mixed herbs to margarine
  • For cheese croutons sprinkle bread with Parmesan cheese immediately after boiling, before standing time

Butternut and Feta Quiche

butternut & feta quiche
If you want a quick and easy Quiche pastry have a look on the website for the recipe.


  • One onion, chopped
  • 2 cups butternut
  • Few sprigs of thyme
  • Salt and pepper to taste
  • 1 cup cubed feta (I use Danish feta)
  • 5 eggs
  • 125ml cream
  • Cheddar cheese


  • Fry onion
  • Add the butternut to the onion
  • Fry until soft
  • Add the thyme, salt and pepper to the filling
  • Once the butternut is soft take the pan off the head and add the cubed feta
  • Lightly beat the eggs and cream together. Pour into the butternut filling
  • Pour the filling into the pastry crust
  • Top with cheddar cheese and bake for 30 minutes at 180°C

Quiche pastry

quiche pastry
Makes about 10 quiche pastries, so you can divide it and the pastry can be frozen for future use.

  • 1kg cake flour
  • 4teaspoons baking powder
  • 1 x 500g butter
  • 2 eggs
  • 400ml water
  • pinch of salt


  • Mix the dry ingredients with the butter
  • Rub together to form fine bread crumbs
  • Mix together eggs, water and salt and add to crumb mixture
  • Mix together to form a soft pastry, but do not over mix
  • Portion the pastry and refrigerate for 30 minutes before use