Day 2 in Oxford and I am sitting in Starbucks. I am such a boring person on holiday!! I am currently planning to stay here for a week so I have been sat here planning how the hell I am going to do my assignments via e-commuting.
Bodliem library is the local uni library and I am so tired that I spent 30minutes trying to figure out how I could access the local electronic resources for journal article access. Stupid me. I can still access brighton journals over the Internet. Stupid stupid me.
I am tired apparently.
Monday, 8 April 2013
Facebook Brighton soap shop.
Our adventures with eBay have been going quite well. So well in fact I relised that between PayPal fees and eBay fees that the only way I can make a few pennies (and I mean a few...) is to only sell two packs for under a £1. At £0.99 on a three pack I was loosing money except when the three pack was purchased with other items. It's a shame because I would like to keep offering them. However I would have to put the price up a lot.
If anyone would like to place a larger order, please contact me to discuss. :)
Sunday, 7 April 2013
Coconut chicken curry.
First night in Oxford and ended up on autopilot cooking dinner for my aunt. Made a yummy simple curry. Very easy recipe for beginners.
Ingredients:
3 Chicken breasts
Spinach, 2 handfuls
Runner beans, a handful
Carrots, 1 large
Coconut cream
Onion, 1/2 medium
Ginger root, tablespoon.
Tandoori Curry powder, 2 tablespoons
Soy or almond milk
Rice
Olive oil
Salt
Cornflour, 1tsp
Directions:
Peel and finely dice your ginger and onion. Peel, quarter and finely slice your carrots. Small triangular shapes are perfect. Cut the ends of the beans and slice into small pieces. Lastly dice your chicken breast into small chunks.
Through cooking you will want to keep at hand the milk, coconut cream and tandoori curry powder as this cooks a bit like a stew so the liquid will boil off. Before you remove from the stove and during cooking you may want to add more of these ingredients.
Sprinkle some oil and salt into a pot of water and bring to a boil. Add rice, and simmer till cooked.
Place the ginger, onion, carrots, beans and chicken in a cold pan. A wok would be perfect but a large pot would suffice. Pour some oil onto the mix and sprinkle salt to taste. Mix so that the oil covers all the ingredients. When everything is covered in oil place on the stove at medium to high heat. Stir while the onions become clear and the chicken browns. When the chicken is par-cooked and onions turn clear add 1/4c coconut cream, 1c milk and 2tblspoons of curry powder. Stir until a light boil and then reduce heat to simmer. Cover pan and stir frequently until carrots are soft. At this point you may need to add more coconut cream, milk and curry powder. Add spinache and stir until wilted. If the sauce is not thick enough add some cornflour and simmer until thicker.
Serves 2.
Ingredients:
3 Chicken breasts
Spinach, 2 handfuls
Runner beans, a handful
Carrots, 1 large
Coconut cream
Onion, 1/2 medium
Ginger root, tablespoon.
Tandoori Curry powder, 2 tablespoons
Soy or almond milk
Rice
Olive oil
Salt
Cornflour, 1tsp
Directions:
Peel and finely dice your ginger and onion. Peel, quarter and finely slice your carrots. Small triangular shapes are perfect. Cut the ends of the beans and slice into small pieces. Lastly dice your chicken breast into small chunks.
Through cooking you will want to keep at hand the milk, coconut cream and tandoori curry powder as this cooks a bit like a stew so the liquid will boil off. Before you remove from the stove and during cooking you may want to add more of these ingredients.
Sprinkle some oil and salt into a pot of water and bring to a boil. Add rice, and simmer till cooked.
Place the ginger, onion, carrots, beans and chicken in a cold pan. A wok would be perfect but a large pot would suffice. Pour some oil onto the mix and sprinkle salt to taste. Mix so that the oil covers all the ingredients. When everything is covered in oil place on the stove at medium to high heat. Stir while the onions become clear and the chicken browns. When the chicken is par-cooked and onions turn clear add 1/4c coconut cream, 1c milk and 2tblspoons of curry powder. Stir until a light boil and then reduce heat to simmer. Cover pan and stir frequently until carrots are soft. At this point you may need to add more coconut cream, milk and curry powder. Add spinache and stir until wilted. If the sauce is not thick enough add some cornflour and simmer until thicker.
Serves 2.
Saturday, 6 April 2013
Soapy soap
Please check my eBay account for items I have for sale. I am currently selling two variety packs and a pair of coffee-scrub soaps. :)
Subscribe to:
Posts (Atom)