It’s been a few weeks of rushing around and little time to write anything in my blog. Nick and I enjoyed a road trip to Brisbane where we both had a few days work and had a chance to see Joe and Megs new Australian home and celebrate his promotion with a glass of champagne. We had a great night out with them and Maggie then travelled to Byron where the five of us spent the weekend celebrating Meg’s birthday.
We enjoyed a meal at ‘The Petit Snail’ www.thepetitsnail.com.au traditional French food made with love before a rather long journey home. The following weekend was another trip for yet another birthday in Sydney celebrating Jo's with a suprise party. After all these celebrations it was nice to have a weekend at home to recharge before taking off again this weekend to Sydney and on to Port Douglas for a few days holiday over Easter.
With all the comings and goings we have still had time to make Apple Chutney from the apples we collected just over our fence and some Strawberry Jam and Spiced Fig Jam from local fruit. The pantry is looking healthy.
While with Maggie and Meg we talked (amongst many other things) Vietnamese Pancakes so here is the promised recipe. I'd recommend it to anyone looking for fresh, healthy and really tasty food. You need to eat them as they are made so they are great kitchen bench / bar eating for a casual evening.
Pancake batter
Mix all the following ingredients together
250g rice flour
1 T potato starch
1 t turmeric (ground)
2 t salt
1 T white sugar
2 cups warm water
1 250g can coconut cream
The pancake is cooked on just one side until crisp and golden, spread a thin layer in a medium heat pan - reduce the heat and pop a lid on and cook about three minutes. Fill and served immediately with lettuce cups and a dipping sauce.
The filling
Pork – I use a small amount of minced pork simply cooked plain in a pan
Prawns – cooked, I poached quickly in a little water
Bean sprouts
Garlic chives or chives
Green onions
Serve with - iceberg lettuce cups, mint leaves, sliced cucumber, coriander
Dipping sauce – mix ¼ cup caster sugar with 100ml boiling water, when dissolved add 50ml fish sauce and 100ml white vinegar
Enjoy, Love Mary
