Hello all

Hope August finds you well.

In this issue - an easy way to cook rice.

I've had 518 searches on my site this month for a Spicy Tandoori Prawn Recipe.

I like to listen to my readers, so here's the link to the recipe Spicy Tandoori Prawn Recipe On this page, there's also a recipe for a delicious spicy mussel dish - perfect as a starter or part of a banquet.

I love Indian food - I particularly like the mixture that you get with a banquet - in my local Indian restaurant, they serve a 'thali' - that's four different curry dishes with rice, naan and a couple of vegetable side dishes - it's perfect for people like me who can't make their mind up.

Both the recipes here would go well with a chicken curry as well as some side dishes, samosas, vegetables and some rice.

A lot of people say they find it hard to cook rice - try this tip - it works every time and gives a lovely tasty rice.

Use easy cook rice - one cup of rice to two of water - for three of us, I use two cups of rice.

Put your rice and water into a pan that you've got a lid for.

Add a dessertspoon (about 10ml) of curry paste and about 8 oz frozen mixed veg or peas.

Stir the rice a few times and then bring to the boil and stir again so that the grains are seperated and the paste is well mixed in.

Simmer about 5 minutes.

Turn off the heat and cover the pan with a lid - do not be tempted to remove the lid - the water needs to be absorbed. If the lid doesn't fit very well, then put some foil over the pan underneath the lid.

Leave about 30 minutes or so.

Give it a mix through - it will still be hot enough to serve.

This is so easy and gives perfect results every time.

My herb site is developing well now. I've had many emails for information on how to dry herbs - if you missed the it last month, then here's the link again. Drying Herbs in the Microwave My personal preference is to freeze herbs, there's instructions for that too on the Preserving Herbs page.

That’s it for now

I hope all is well in your world – please feel free to contact me via my website – any questions or comments I’d love to hear them.

Best Regards




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