TOM YUM NOODLE BOWL RECIPES

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TOM AND JERRY BATTER RECIPE | ALLRECIPES



Tom and Jerry Batter Recipe | Allrecipes image

This is a holiday drink that my family enjoys in the winter. The batter makes an excellent topping for both alcoholic beverages as well as hot cocoa, eggnog, or warm milk for the kids.

Provided by drea

Categories     Drinks

Total Time 30 minutes

Prep Time 30 minutes

Yield 12 cups

Number Of Ingredients 8

12 eggs, separated
½ teaspoon salt
1 pound butter, room temperature
3 pounds confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice

Steps:

  • Beat egg whites and salt until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
  • Beat the egg yolks to soft peaks in a separate bowl. Beat the butter and confectioners' sugar in a large bowl until light and fluffy. Add the egg yolks and vanilla to the butter mixture; mix. Stir in the nutmeg, cloves, allspice, and the egg whites; beat until well blended. Batter can be frozen or kept in refrigerator for several weeks.
  • To make a Tom and Jerry, fill a cup of hot water with spiced rum or brandy, warm milk, hot cocoa, or eggnog and stir in 1 heaping tablespoon of batter.

Nutrition Facts : Calories 119.1 calories, CarbohydrateContent 18.9 g, CholesterolContent 13.6 mg, FatContent 5.1 g, FiberContent 0 g, ProteinContent 0.1 g, SaturatedFatContent 3.2 g, SodiumContent 50.1 mg, SugarContent 18.5 g

NIGEL SLATER'S THAI-INSPIRED NOODLE SOUP RECIPE - BBC FOOD



Nigel Slater's Thai-inspired noodle soup recipe - BBC Food image

A wonderfully warming Thai noodle soup, with fragrant spices and a little heat all balanced with rich coconut milk.

Provided by Nigel Slater

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 2

Number Of Ingredients 13

1 good knob fresh root ginger, peeled and roughly chopped
1-2 red chillies, seeds removed (optional), roughly chopped
1-2 stalks lemongrass, tough outer layers removed, roughly chopped
2-3 garlic cloves, peeled
1 handful fresh coriander, a few sprigs reserved and chopped
a glug or two vegetable oil
1 tbsp coriander seeds
1-2 pinches ground turmeric
small jug vegetable stock
a couple of handfuls rice noodles
1 x 400ml/14fl oz can coconut milk
1 large handful raw, peeled tiger prawns (the shells and heads can be reserved for making stock in another recipe)
a few splashes Thai fish sauce, to taste

Steps:

  • Blend the ginger, chilli, lemongrass, garlic and coriander in a food processor until quite finely chopped, adding a little vegetable oil if the paste is too dry.
  • Add the paste to a large shallow pan and cook for a few minutes to release the aromas, stirring frequently. Roughly crush some coriander seeds with a pestle and mortar and add to the paste with a pinch or two of turmeric and the vegetable stock and simmer for a few minutes.
  • Meanwhile, pour some boiling water over the rice noodles in a bowl and let them sit until they have softened, about 4-5 minutes, then drain and set aside.
  • To soften the heat of the sauce, add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes while you devein the prawns by cutting along the back of the prawn with a small sharp knife and removing the black 'thread' using the point of the knife. Add the prawns to the pan and cook for 2-3 minutes, or until pink and tender, finishing off with splashes of Thai fish sauce, to taste, and more chopped fresh coriander, to your taste.
  • To serve, divide the drained noodles between two bowls and ladle over the aromatic soup with the prawns and serve straightaway. Chicken, scallops or mushrooms are a great alternative to the prawns.

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