Thai Style Pork Soup
- 200 g pork tenderloin, thinly sliced
- 1 tbsp red curry paste
- 4 cup chicken broth
- 1 can baby corn, drained and cut into chunks
- 1 red capsicum, thinly sliced
- 1 tsp brown sugar
- 1 tsp soy sauce
- 2 c fresh spinach
- Fresh or dried basil
- 1 tbsp lime juice
Heat a little oil in a fry pan and then add the pork and cook uncovered until browned. Transfer the meat to a bowl and cover to keep warm.
Add curry paste to the pan, and heat until fragrant. Then add in the broth, with the corn and capsicum. Simmer for 5 minutes and then add the pork and spinach until warmed through.
Finally add in the basil and lime juice.
Makes about 6 cups.
Lemon Mascarpone Ice Cream
- 200 g Mascarpone
- 2/3 c castor sugar
- Juice and zest of 1-1 ½ lemons
Beat the sugar and mascarpone until thick and well blended. Add in the lemon juice and zest and beat until well mixed. Pour into a container and freeze well. Remove from the freezer before serving as it is best eaten slightly soft.