Bulgogi flavoured Mince

This is a quick weeknight recipe that has the flavours of Bulgogi, but without the planning ahead and remembering to actually marinade stuff.

And using cheap beef mince instead of finely sliced steak.

The sauce paste is based on the Bulgogi marinade from Our Korean Kitchen.

Sort-of Japanese style Soup Thing

Today, despite the weather, I fancied a light soup for dinner.
Possibly because I have a bit of a snuffly cold.

So I made this sort-of Japanese style soup out of a tub of homemade chicken stock from the freezer, various vegetables, leftovers and some random things I bought in Hoo Hing that have been sitting in the cupboard.

I say soup, but it ended up more as a big bowl full of lightly cooked vegetables and noodles with some soup underneath. It was light and delicious and just right.

My daughter especially enjoyed this soup, and wants it recorded here for posterity, so that she can make something similar herself one day.

Green Tomato Chutney

Last year I made what turned out to be an excellent Green Tomato Chutney, from a recipe I found in the DK Encyclopedia of Herbs, Spces and Flavourings, of all places. I made a few modifications to the recipe as I went along, in order to increase the spiciness, and to work around running out of some ingredients.

Of course, now I need to remember what I changed in order to recreate it this year - which is one reason for writing this blog - so I remember to record my experiments!


I think this is what I did last year - we'll find out once it's cooked!

Two Kinds of Melting Method Biscuits

Two quick melting method biscuit recipes. These were mainstays in any tin of homemade biscuits when I was growing up.