Another very easy to cook dish. This creamy prawn curry and tomato coriander salad is a perfect dish for the summer time as it is light, fresh and very tasty.

To prepare this delicious prawn curry you need to buy:

1/2 of a big onion
1 glove of garlic (or a bit more when you use fresh garlic)
1 tsp of red paprika
1/2 of curcuma
a good amount of green or red chili depending on how hot you like it
2 tbsp of ghee (cleared butter) or oil
200ml of cream (light or full fat)
prawns, around 200-250g per person
1 tbsp of palm or brown sugar

For the tomato-onion-coriander salad you need:

the other half of your onion
1 big tomato (coeur de boeuf in the video)
salt and chili depending on your taste
fresh coriander

You can prepare this part of the dish in advance already, so that you can completely concentrate on the prawn curry later on.
Make it look really nice by finely slicing the tomato and onion. It’ll make a much more elegant impression than big tomato chunks.
Then simply season with salt, chili and the fresh coriander.

When thinking of the curry itself now, you want to prepare the yellow curry paste first. Therefore, you put onion, garlic, parika, chili and curcuma into a food processor and let it process until you obtain a fine paste.
In a next step you heat the oil or ghee in a pan, add the paste and let it fry for about 5 minutes (no roasting), just let the aroma develop itself. Then you add your cream or coconut milk if you prefer and let everything cook for another 3 minutes before adding sugar and your prawns. Let everything cook for a quick moment (2 min) at low heat.

Serve immediately with rice and enjoy! It’s a fantastic dish with a lot of character and light enough to serve it on hot summer evenings

max time to prepare: 30min (mostly less!)
level of difficulty: simple (good beginner dish)

This is one of those recipes that are not planned this way. I wanted to bake a cake. Well, my friend told me that I wanted to bake a cake. So I said yes before checking the shelves if I had all the ingredients. On Sunday, I started and soon realized that I neither had baking powder nor yeast. Great.

But fortunately we are not living in the middle ages anymore and there is wireless internet in the kitchen. So lets go to big G and search for a juicy cake recipe without yest or baking powder.

Et voilà! I am not the only one on this planet with this problem. I quickly found this brilliant recipe:

Weigh 4 eggs with the shell. Then get the same amount of flour, sugar and butter. Mix the whole eggs (without the shell, of course ) with the sugar until you get a fluffy mass. Mix this with the flour. You should get a nice liquid dough. Then mix this dough with the warm butter. I always let the butter melt in the oven at around 80°C, so I can mix it more easily. In the end the dough should be nice and heavy, wonder why…

Put it in the oven at 180°C for about 45 minutes. You should get a result like this. My cake doubled its size without yest or baking powder. Amazing!

Nice and golden!

Ok, now the rhubarbe. I cooked it down to a sort of jam with some sugar (the greener the rhubarbe, the more sugar you  need) and a vanilla bean. I know, it does not look like something you want to eat but it is delicious!

I know, I know...

Then put the rhubarbe jam on the cake.

Already looking better this way

Just a quick test to be sure...

Now we need the meringue. Mix 3 egg whites with some sugar (as there are already tons in the cake) until you get something like this.

Where is a spoon?

You need to make sure that the meringue is absolutely stiff. Best way to find out is:

Looking good!

Then it is time to build some mountains.

One spoon on the cake, one spoon for me

Be sure to make some little valleys and tops. This way it will look nicer when it’s finished.

The Himalaya in a cake pan.

Put it back in the oven for another 15 minutes until the cake looks like this.

Now I really need a spoon!

Nothing much left to do now. Slice it and serve it on a victorian plate of your choice.

Bon appétit!

I chose my latest catch from a garage sale, around 1890 . Any modern plate would work, too. Just wanted to show off a bit.