Thai meals always include a vegetable dish, either stir fried or just raw vegetables. I love vegetable dishes, particularly stir fried. This stir fried green bean with dried chilli and Sichuan peppercorns is a distinctly Chinese dish but is seen a lot in Thailand as there are many Thai Chinese and the two cultures frequently blend. This recipe was inspired by one of the food bloggers I’m following. The dish is so simple and I bet you will love it.
I got this recipe from a cook book. The first reason I’m trying this is because I want to get rid of a can of peaches which has sat in my pantry for a while. If I don’t use the peaches soon they will be thrown in the bin, an experience that may be familiar to you. This recipe looks so easy and simple, and I don’t need to buy anything more. I might say I’m not a big fan of sweets but I love to eat this cake so I warn you, maybe one piece may not be enough.
Ingredients (makes 1 cake)
• 1 1/2 cups self-raising flour
• 3/4 cup caster sugar
• 3/4 cup cream
• 2 eggs
• 1 tsp vanilla essence
• 425g can peach slices, drained and chopped
• 100g packet flaked almonds
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