There must be as many Pad Tai rceipes as there are cooks. This is a very simple, vegetarian version that is well suited for people who like things less spicy. Personally, I add more peppers to make it a bit more interesting, but I have had to learn the hard way that my tolerance for 'heat' is a lot higher than average.
These soufflés are great as entrees for that special dinner. The combination of the earthy tones of the mushrooms and the fresh taste of the prawns works out especially well. Shrimp can be replaced with prawns; crème fraîche can be replaced with sour cream. Can be prepared a day in advance up to and including step 3.
Most white chocolate mousse recipes on Recipezaar seem to either use gelatine for setting, or do without the light fluffiness of real chocolate mousse (for which egg whites are indispensable); this recipe sticks reasonably close to the 'original' dark chocolate mousse. The earthy, tangy taste of the kiwifruit contrasts nicely with the mousse. The white rum can be replaced with brown rum if necessary. Can be prepared a day in advance up to and including step 2.
I have been in a super-fast, super-easy mode over the last couple of days, trying to find shortcuts for my favourite recipes. Not everything worked out well, but this one did. Good with jacket potatoes. Crème fraîche can be replaced with sour cream.
Comfort food for cold and blustery days. Easy to make. Not very healthy, though. Fresh tortellini can be replaced by circa 100-150 g dried tortellini, but the results are not as good; when using dried ones, add them at the same time as the carrot.