Sorry it is Mae ploy spring roll sauce. :). Does that make more sense?

No, I knew that, but I thought maybe others may get confused. Looking for a type of sauce rather than the brand. Sorry if I sounded know it all-ish, I was posting on my phone and try to keep it short when I do. Don't know how others manage to post long ones on their phone!

I hate making mashed potatoes too...and I don't know why? :) I think maybe because I broke my wrist some years ago, and sometimes it actually HURTS :D

So what I do is microwave BIG potatoes for 10 minutes, then bake in the oven for half an hour. Scoop out the insides, then just fork them with lots of butter, a little cream, and black pepper....very scrummy, and I personally think even better than 'standard' mash :) Sally x

Curried goat is one of my absolute faves!! And jerk chicken!! Do you have any recipes that you would care to share??

I do use coconut milk to cook with. When I was in Belize I found some packets of powdered coconut milk that are great when I just need a touch and not a whole can. I also have frozen the remainder of the can if unused.

I do that too ~ lazy mash :D:D:D ( I sometimes leave some of the skins too, for home style!!)

I would like to try that. I haven't seen that brand here yet. I haven't checked the asian store, though :p

Sopa de Lima (Mexican lime soup): the short version

Ingredients:
1 chipotle in adobo, chopped
1 medium yellow onion, quartered
10 cloves garlic
2 quarts of chicken broth
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon oregano
1/4 teaspoon ground cumin
Pinch of cayenne
1 cup chopped cilantro, divided
2 teaspoons lime zest
2 cups shredded cooked chicken
Salt and black pepper to taste
1/4 cup lime juice
1/2 cup shredded Monterrey Jack cheese (4 ounces)
Crushed tortilla chips
2 jalapeños, stems and seeds removed, diced
1 avocado, pitted and peeled, cubed
1 lime, cut into slices

Method:
Place the quartered onion and 10 cloves of garlic under the broiler. Cook until blackened, about 10 minutes, turning once. Place the cooked onion and garlic and chipotle pepper into the blender, along with 1 cup of the broth. Pour into a large pot.

Add the rest of the chicken broth to the pot, and stir in the allspice, cinnamon, oregano, cumin, cayenne, 1/2 cup of the chopped cilantro and lime zest. Bring to a boil and then turn down the heat and simmer uncovered for 10 minutes. Add the shredded chicken and cook for 5 more minutes. Taste and add salt and black pepper to taste. Adjust seasonings, and then stir in the lime juice.

Serve with Monterrey Jack, crushed tortilla chips, diced jalapeños, remaining 1/2 cup of chopped cilantro, avocado and lime slices.


I should add, that I make it differently every time ;) :D

Oh no, I didn't take it that way! :). I didn't realize they made other things and it was just the brand. Lol. I should have been specific so others will know. It is a great sauce!

I really like it. :)

Sopa e Lima
 

Here is another version of the same soup. Both are basically a homemade chicken soup base with Mexican additions


Green Chili Chicken and Lime Soup

2 Tablespoons extra virgin olive oil
1 onion, chopped
4 cloves fresh or roasted garlic, minced
80 oz chicken broth, 2 1/2 cartons of the 32 oz
10 oz can rotel tomatoes, mild
7 oz can diced green chilies
4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper
2 1/2 Cups cooked rice of choice, I used basmati
1/4 Cup fresh lime juice (3 limes)
1 1/2 teaspoons ground cumin
Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste
1 bunch of fresh cilantro, chopped (2 or 3 cups)
Fresh diced avocados, drizzled with lime juice
1 Cup shredded cheddar cheese
Tortilla chips

1. Place oil into a large dutch oven over medium heat.* Saute onion for 5 minutes then add in garlic; cook for 1 minute.* Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice and seasonings.* Cook for 5 minutes; taste and season according to your liking.* Right before serving add chopped cilantro.

2.* Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired.* If you can handle the heat, squeeze some Siracha over top, yum!!

That sounds pretty easy, what temperature do you bake them?

It IS so easy - and very tasty too! :) About 180 degrees. Sally x

Lol, I guess that's b/c you're from England; I'm assuming that's around 350? Although there are a few things I do cook at low temps so I wanted to be sure.

Oh woops, sorry! :eek: Yes, 350ish. It's actually quite confusing, as a lot of our stuff is still in 'old money' :D - for instance we're still in feet and inches etc. (thank goodness!). It's your 'cups' that always confuse me...I managed to get a measuring jug that incorporated those woo hoo! :D

We're definitely in feet in inches. They keep saying were going to change, but I haven’t noticed it. I thought you guys used centimeters.