Wipe out the pan, then add 1 tablespoon oil on a medium-high heat and add the onion or shallots and mushrooms. Cook for 2 minutes, stirring constantly, then add the carrots. Cook for 1 minute and continue to stir, then add the garlic and ginger and cook for a further minute. To serve, scoop 2 large spoonful’s of the mixture into each lettuce cup, top with curly spring onions and serve with lime wedges. After the chocolate has cooled down for 2–3 minutes, add the room-temperature beaten eggs gradually, a little at a time, mixing well in between additions by hand. Fold in the sifted flour, macadamia nuts and espresso powder (or instant coffee and water mixture) until well combined. Preheat the oven to 200°C/180°C fan and set up the middle shelf for baking. Roast the macadamia nuts for 6–8 minutes, or until golden brown, then remove and set aside. A Splash of Soy is full of everyday family recipes you'll love to eat. It is the simplicity and usefulness of soy that this book is named after, an ingredient so impressive it can transform a meal with just a splash.

A Splash of Soy | Lara Lee | 9781639730438 | NetGalley A Splash of Soy | Lara Lee | 9781639730438 | NetGalley

Dessert will be a yoghurt cake, soft like a sponge but with a nod to cheesecake. There will be berries too, cooked with honey to spoon on top. The gooseberries are finally here and to be celebrated with any form of dairy (fool first, crumble and cream next, then as a compote with yoghurt). There is an excellent list of suggested pantry items which helps when shopping at an Asian grocery store. Many of the recipes, however, call for ingredients that most already have in or fridge, freezer, or on our pantry shelves. The recipes are preceded by a paragraph or two with information, notes and tips, giving readers insight on the culture connected with the recipes. This is not only helpful, but also fascinating. The cookbook is well-written and the recipes are laid out in the traditional manner with the ingredients listed first followed by step-by-step instructions that are easy to follow. Pour half the brownie mixture into the prepared tin. Remove the tamarind caramel from the freezer or fridge and drizzle half of the caramel over the brownie mixture in the tin. Cover with the remaining brownie mixture and smooth the surface with a spatula. Drizzle with the remaining caramel, covering the surface as evenly as possible.

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Splash, Pinch and Dash Mean in Recipes What Glug, Splash, Pinch and Dash Mean in Recipes

A little espresso powder enhances the spice and caramel notes of the chocolate, because coffee and chocolate share the same flavour characteristics. The addition of macadamias is a nod to my Australian roots; it’s a famous nut down under that is buttery and creamy, adding blissful texture to the fudginess of the brownie (and yes, these brownies are the fudgy kind!). You can substitute the macadamias with most nuts, such as walnuts or pecans. Lara Lee is a rising star of the international food scene. This book builds on her breakout debut Indonesian cookbook, Coconut and Sambal, to explore the incredible contrast of sweet, salty, umami, sour and spicy flavours across Asia. Sometimes, summer lunch is a small event but nonetheless special. If this is an intimate lunch I am happy to make something for just two of us to share – a stir-fry, perhaps, (something I will never consider for a large group) that can be cooked while you chat, the kitchen doors wide open to the sunshine.

My husband considers himself something of a brownie connoisseur (I’d probably describe it as a chocolate addiction), and he told me these tamarind caramel brownies were the best he’d ever eaten. I’ll let you be the judge of that (since he is blinded by the extreme bias of love), but what is clear is that tamarind’s sharpness takes flight in sweet desserts, its sweetly sour profile offsetting the richness of the caramel in this deeply chocolatey brownie. For a more intimate summer lunch, I shall stand at the kitchen table and chop lemongrass and garlic, spring onions and soft, green spring cabbage, then toss them with fat, wild prawns in a very hot pan. A splash of soy and fish sauce, this is the sort of special dish that always seems better when cooked just for two. The prawns, fat and sweet, are a rare treat. Toast the coconut in a wok or large frying pan over a medium heat for about 2 minutes, shaking the pan frequently, until golden. Transfer the coconut to a plate. Lara Lee is a rising star of the international food scene. This book builds on her breakout debut Indonesian cookbook, Coconut and Sambal, to explore the incredible contrast of sweet, salty, umami, sour and spicy flavours across Asia. --------'Simple, beautiful food to electrify the tastebuds' Meera Sodha'Makes me want to head straight into the kitchen' Anna Jones'Every recipe a thrilling adventure for the tastebuds and the imagination' Ixta Belfrage'Eclectic, imaginative and fun - a must-have for every kitchen shelf' Ken Hom Around 12 leaves of iceberg lettuce, torn into hand-sized cups, or tender lettuce leaves, such as cos or baby gem