Time for a Plus One?

It is now two years since I started writing this blog – and this was the first recipe – http://www.ailsacooks4one.com/2018/01/24/first-recipe/ ! We’ve come a long way since then (although I hope you still make this most favourite breakfast from time to time) – at least 104 recipes as sometimes I posted 2 recipes on the weekly blog.  Haven’t you done well?  So much so that to celebrate your culinary expertise I thought you should ask someone to dinner and give you a recipe for two! It’s not any harder than for one – you can show off your skills – and you can enjoy sharing (even the washing -up!)


  • 1 white onion, halved
  • 4cm fresh root ginger, thickly sliced
  • 800ml chicken stock (a cube will do)
  • 1 teaspoon coriander seeds
  • 4 cloves
  • 2 star anise
  • half a cinnamon stick
  • small bunch of coriander
  • 2 boneless, skinless chicken thighs
  • 2 teaspoon palm sugar (brown will do)
  • 1 tablespoon fish sauce

Heat a dry heavy-based frying pan until very hot.  Char the onion and ginger for 4 minutes each side. Put the stock in a saucepan and add the onion and ginger, spices and coriander stalks (reserving the leaves) and bring to the boil.  Add the thighs and cook for 15 minutes.  Lift the chicken out with a slotted spoon and cut into bite sized slices.  Strain the stock into a bowl, discard the solids and return to the pan.  Add salt to taste, the sugar, fish sauce and chicken pieces.

To serve: 50g cooked rice noodles/2 large handfuls of beansprouts/1 red onion, finely sliced/leftover coriander leaves/basil and mint leaves, finely chopped/1 red chilli, chopped/juice of half a lime.  Put the noodles in bowl and ladle over hot stock and chicken. Sprinkle over the bean sprouts, red onion, herbs, chilli and lime.

Image result for chicken pho

And to follow?  A recipe from my son-in-law, Ben.  He’s always wanted to be a guest contributor and I thought this one of his complements the chicken perfectly!

CHEAT’S ICE CREAM (in that you don’t need an ice cream maker!)

  • 1 tin coconut milk
  • 1 tub mascarpone
  • 1 tin condensed milk
  • juice of 2 lemons
  • Maple syrup
  • a pinch of salt

Whisk all of the above together, taste.  If not lemony/sweet enough add more lemon/syrup.  Whisk 2 egg whites separately and fold into the mix.  Freeze.               Quote: “Comes out real smooth, soft and delish”

Of course, the above will serve more than two – but you now have some sitting there in your freezer for “one” times!

PS Let me know if you would like a Ailsacooks4Two as a monthly extra – you really shouldn’t let all your efforts go to waste now!

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