Way back in the last millennium, “home economics” was a compulsory subject at the secondary school my husband and my sister-in-law attended.

Naturally, this was for girls only; the boys had to take “handicraft”. Ah, the good old days when gender roles were still clearly defined… *sigh* 🙄

“Home economics” included cooking lessons. And one day, so my husband told me, his sister brought a dish home from school that they called “Schinkenreis”. A dish dominated by rice and ham.

It was relatively simple to make, so her mother ended up cooking it quite often for lunch. Continue reading →

After making Ped Pad Prik Gaeng the other day, we had some Asian vegetables and curry paste left over. And as we fancied a pasta bake, we improvised a bit.

As we had run out of coconut milk, we used ordinary cow’s milk instead. We found out that, this way, it needed a little more curry paste and also a bit more sugar.

We had also run out of lime, so we used lemon juice concentrate instead. Please be aware that it is important to measure this out very carefully. Just one or two small squirts will do.

To ensure it really is a vegetarian dish, you need to bear in mind that not all curry pastes are automatically vegan. Continue reading →

My lovely husband once told me about his first visit to a Thai restaurant and how he was initially a little overwhelmed by the menu.

Harry ended up ordering “Ped Pad Prik Gaeng” – mostly because he thought it sounded funny. 😄

But he also knew that he liked baked duck and coconut flavour. And that he likes things spicy – even in the kitchen. 😉

When we don’t feel like cooking, we like to order baked duck with coconut-curry-creme as takeout from our local Thai. But we thought it was about time for us to try to cook it ourselves.

And what can I say – delicious! Continue reading →