Given that I have had to start using Thai curry pastes in almost homeopathic quantities since the boys started eating solids I have found little point in making my own curry pastes for the time being. I know, I know, they keep well in a jar in the fridge (and I could probably even freeze them) but my poor brain just can’t cope with any recipe that has more than about ten ingredients just now. So, for mid-week meals at least, a good quality commercial curry paste will be just fine for the moment, thank you!
This noodle recipe isn’t intended to be authentic but something accessible for the boys and quick to put together at the end of the day (I tend to chop the veggies at lunchtime when the little one is having a nap). Once everything is plated up I add extra finely sliced red chilli, coriander and spring onion to the adult portions to give it a much needed kick!
I’m hoping that these introductions to small amounts of spicy flavourings as part of a long term goal of one day being able to all sit down together and having a decent curry.
On the sweet and spicy front I made some eccles cakes today. To be served with Wensleydale cheese. Something traditionally British for my sister-in-law to try. If there are any left by the time she wakes up in the morning.
breadfortheboys 
these look lovely. I am a big eccles cake fan, though indulge sparingly given the sugar content!!
Sounds delicious.
I have never made eccles cakes, but will do so at some point. They look fab.
I have never heard of an eccles cake?????
There were a few eccles cakes left, one of which were a treasured addition to my day in London. Really, really, eating-too-many delicious, though the quantity consumed is regulated by the brother’s enthusiasm for them. The noodles were very yummy, but most importantly, devoured very enthusiastically by the little people.