Welcome

Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Wednesday, 28 November 2007


This week is busy as I have 37 recipes to write for various projects and articles. I am beginning to wonder whether this is ever going to be possible but I have made a good stab at it this evening. Some of the recipes are for a healthy eating project and so, taking inspiration from Ken Hom's wonderful cooking at the show yesterday, this was our healthy supper!

Spiced Chicken Noodle Soup

Serves 4, preparation time 10 minutes, cooking time 15 minutes

1 tbsp vegetable oil

4 cloves garlic, peeled and finely chopped

2 shallots, peeled and finely sliced

1 inch piece of ginger, peeled and finely chopped

1 skinless chicken breast fillet, chopped into small pieces

1 – 2 chillies, finely chopped (seeds removed if desired or omit the chillies if you wish)

1 stick lemon grass, trimmed and bashed with a rolling pin to release the flavours

1 carrot peeled and slices into small strips or grated

1 tbsp fish sauce

1 tbsp dark soy sauce

1 tbsp sweet soy sauce

Juice of 1 lime

1 litre chicken or vegetable stock

3 tbsp chopped fresh coriander

1 tbsp chopped thai basil (or regular basil if thai basil is not available)

3 chopped spring onions

1 small packet of thin Chinese noodles, soak in boiling water for 3 minutes or according to instructions

In a wok or a large frying pan, heat the oil and then add the garlic, shallots and ginger and cook for 2 minutes until soft, taking care that they do not burn. If the oil gets to hot, turn down the heat. Add the chicken, lemon grass and chillies and cook for a further 3 minutes. Add the carrot and cook for a further minutes. Pour in the fish sauce, both soy sauces and the lime juice and give a good stir. Add the stock and simmer on a low heat for 5 – 8 minutes until the chicken is cooked. Add the coriander, basil, spring onions and cooked noodles and heat for a further minute. Spoon into bowls and serve immediately.

3 comments:

Marie said...

Looks and sounds a delicious soup! Very healthy as well!

Figs Olives Wine said...

37 in 1 week!!! I am so impressed. Looks like a lovely soup too.

susan said...

Not sure i could do 37 in a life time !! Good luck