Saturday, 15 December 2012


Thai Prawns and spinach with noodles with GOURMET GARDEN Herbs and spices

Yesterday when the postman knocked I was more than pleasantly surprised to receive a lovely present from the GOURMET GARDEN Herbs and Spices Company.

At this time of year the post seems to be all Christmas cards, bills and if they’re lucky, presents for the younger members of the family. So to see something for me was a real bonus, especially as it contained a selection of their lovely fresh herbs and spices.

The GOURMET GARDEN have come up with a great idea by putting fresh basil, garlic, coriander and ginger to name but a few, in tubes that make life very easy avoid all the mess and smell of chopping up mounds of garlic etc.

GOURMET GARDEN Herbs and spices

We decided that the garlic paste, which tastes so fresh, would make garlic bread even easier to make. Teen V though a tablespoon of that mixed into some butter and slathered in a French stick would be a brilliant alternative to having to chop endless cloves of garlic.

As we have been beset with colds and flu here we decided to test the potency of the Thai spices along with the garlic and ginger so decided to create a Thai prawn noodle dish.

I’m all for using the real thing when it comes to food and seasoning, as any of you who have read this before will know, I actively encourage everyone to make their own where possible and today was no exception.

GOURMET GARDEN Herbs and spices


Preparation time 5 minutes
Cooking time 8-10 minutes
Serves 4


1 Tbsp vegetable oil
2tsp of Gourmet garden fresh garlic
3tsp of Gourmet Garden fresh ginger
2tsp of Thai spices
1 small onion
1 tsp turmeric
1 litre of fish stock
1 stick of lemon grass chopped
1 pack of cooked tiger prawns
1 160 g small can of coconut cream
1 250g pack of spinach snipped into ribbons
100g of thin egg noodles


1.     Heat the oil in a large frying pan or wok and add the onion, ginger, garlic, and lemon grass and cook gently for 3 minutes.
2.     Add the Thai spices and fish stock and then stir in the creamed coconut and tumeric.
3.     Hydrate the noodles in a dish of boiling water separately and snip the spinach into the pan and simmer for about 2 minutes.
4.     Now add the prawns to the mix, drain the noodles.
5.      Add them to the pan and stir for about 3 minutes until everything is piping hot.  
6.       Serve and eat..with forks and spoons to spoon up all the delicious juices.

EASY and delicious even with a cold!

NJ4R'S Thai prawns with spinach and noodles 

So if you want fresh herbs that will keep up to 3 weeks refrigerated I recommend you give them a try.


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