I have a confession - I miss junk food

When I was told I had celiac disease, I was so relieved that there was finally an answer to why I had been SO unwell for so long. I went gluten-free straight away, immediately. I sometimes wish I had had a 'last meal' (or several). It's not that I really miss junk food - it's more that I miss the ease of junk food. There are times when I just can't be bothered cooking. It's too hot, too whatever and I just want food without the bother of cooking it. Rice noodles are just the thing. I had a pile of coriander (cilantro), so I made this sauce...

CORIANDER SAUCE
1/4 cup fish sauce (nam pla)
1/4 cup caster sugar
1/4 cup rice vinegar
1/4 cup lime juice
Mix together, stirring until the sugar has dissolved. Then add
2 long red chillies - finely chopped
1/3 cup finely chopped fresh coriander

Serve the sauce over rice noodles, top with chopped peanuts, snowpea sprouts, shredded chicken or thinly sliced steak. Cool, fresh, delicious.

I wish you could smell this!

Vietnamese Coleslaw

A few years ago we visited Vietnam, then a couple of years later we went back. To say we loved it is something of an understatement. Vietnam is a delight. The people are just lovely and the food  - WOW! Fresh, light and delicious. This coleslaw is a poor attempt at an imitation.

1 cup rice wine vinegar
1 tsp salt
1 tsp pepper
6 tbsp sugar
Mix the dressing ingredients together and pour on top of 2 finely sliced onions. Leave to rest for 30 minutes.
Finely shred about 500g cabbage and grate 2 carrots.
Mix cabbage, carrots, onions and dressing together.
This coleslaw is best made a day ahead.
Serve piled into a bowl, topped with plenty of shredded mint (regular and vietnamese), chopped roasted peanuts and finely chopped red chilli.

More yummy stuff to have with crackers

Salsa Maro
2 cups broad beans - blanched in boiling water for 30 seconds, then peeled
1 clove garlic
2 anchovey fillets - you don't have to add these, but they disappear into the sauce and add deliciousness
8 large, fresh mint leaves
2 tbsp pecorino or parmesan cheese - finely grated
1 tbsp lemon juice
up to 1/2 cup extra virgin olive oil

Puree beans, garlic, anchovy, mint and cheese in a food processor.
Add lemon juice, then slowly add the oil

Warn people that this is not guacamole. It is so good that even the fussiest will like it.

NZ Rugby Sevens in Wellington and Lynne's birthday

Our American friends are getting all geared up for Superbowl. In NZ we have our own tournament at the same time. I've never been a fan of rugby - in fact it's a really good thing I like cricket (our summer game), because The Silver Fox and I would not talk to each other all year if I did not. But, I don't mind the sevens so much. Perhaps it's because the crowd goes in fancy dress and the rugby is just an excuse to party. It looks like fun and each game is over so fast. This sevens weekend our gang went to Lynne and Evan's house at the beach. We all took food - the idea was that Lynne wouldn't have to do a thing, because it was her birthday. We had heaps of lovely food, great company and we watched the sevens, talked and laughed and drank some wine. Life is good.

Heather's Chicken Liver Pate

300g chicken livers
50g butter
1 small onion - chopped
1 clove garlic - chopped
1 tsp fresh thyme - chopped
1/2 tsp lemon pepper
1/2 tsp freshly ground black pepper
Fry until the pink has gone from the livers.
Whizz till smooth, the add
1 tbsp brandy
2 tbsp cream
salt and pepper to taste.

This is good in stuffed mushrooms - egg, crumb (I use polenta) and then fry. Heather is a friend of my mum.

Ice Cream

6 egg whites
250g sugar
225ml cream

Whisk egg whites to soft peak stage
Place the bowl over a saucepan of simmering water - don't let the bottom of the bowl touch the water.
As you beat, add the sugar in a steady stream. Continue to beat until thick and glossy (about 10 minutes).
Remove from heat and beat until cool. Chill in the refrigerator until quite cold.
Whisk cream to soft peaks and fold into meringue. (At this point you can also crumble in your meringues - if you are making Eton Mess)
Freeze till set.

Individual Meringues

I have a friend who, when I ask her to dinner, says she will come, but only if I make Eton Mess for dessert. It is so easy to make that I always agree. It is supposed to be made with softly whipped cream, crumbled meringues and strawberries - all mixed up. I like to make it with softened ice-cream in place of  the cream, and you can use any kind of fruit - banana and passionfruit is a good combination...

4 egg whites
1 1/2 cups caster sugar
1 tsp vanilla extract
1 tsp white vinegar
2 tsp cornflour
1 dstsp boiling water

Beat the egg whites until they stand up in peaks.
Add the caster sugar in four lots, beating all the time and beating well between each addition. The mixture should be thick and stiff - like a very thick marshmallow.
Add the rest of the ingredients and beat in, adding the water last.
Place in heaped tablespoonsful onto a lined baking tray.
Bake for 30 minutes at 120c
Remove from the oven and place on a cake rack until cold.
Store in an airtight tin

Turkish Orange Cake

Put 2 oranges in a pot, cover with water. Bring to the boil and simmer for 1 hour. Cool, cut into quarters and remove the pips. Whizz in a food processor until smooth.
Add
6 eggs
1 cup caster sugar
whizz again, then add
juice of 1 lemon
1 tsp baking powder
280g ground almonds
whizz till just smooth.
Pour into a medium cake tin, lined with baking paper and bake for about an hour at 160c