It Just Has To Be Delicious

Archive for June, 2024

Rym Tarng, Bicton

Rym Tarng is a little Thai restaurant in amongst the shops at Bicton Central. It’s unassuming with a relatively small menu, and you get the warmest of welcomes as you walk in.

We came for the pork and prawn donuts, which were lovely, but we were blown away by the delicious spring rolls, larb, and massaman curry.

Here are some pics:

Spring rolls – juicy and delicious – definitely not your average spring roll.

The famous pork and prawn donuts – lovely but larger than I expected and they filled me up.

The larb was well balanced – sour, sweet, and full of flavour, and it had some soft chewy noodles included which were a pleasant surprise.

Massaman beef curry – rich and full of flavour with shallots and sweet potatoes

Rice

That was a yummy meal, definitely worth the journey.

Last visit – April 2024

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Restaurant review

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Apple cake

What could be more delicious with a cup of tea than a freshly baked apple cake. This one is easy once you have everything ready to put in the bowl.

The size of the tin doesn’t matter too much, give or take a few centimetres, but I used a 20cm springform tin and lined it with baking parchment. I have a fan oven so I cooked this at 160 degrees C for 38 minutes, but if you don’t have a fan oven try 175 degrees C for 40 minutes. I always check my baking around 5 to 10 minutes before the cooking time is up and I listen to hear if the mixture is still bubbling. This is quite a gooey cake, so don’t worry that it’s not cooked if it seems a bit soft.

Recipe:

120g Plain flour
1 teaspoon Baking Powder
A quarter of a teaspoon of Salt
1 teaspoon cinnamon
The zest of an orange or mandarin (optional)
110g Butter or dairy free spread
120g sugar
2 large eggs
1 teaspoon Vanilla
3 tablespoons Dark Rum (if like me you are not drinking alcohol, add a tablespoon of honey instead)
Approx 3 and half cups of chopped apple (peeled, cored, I sliced them and halved the slices)

  1. Line/grease your baking tin of choice (I used a 20cm springform tin).
  2. Switch the oven on 160 deg C fan or 175 deg C non fan
  3. Mix together the flour, baking powder, salt, cinnamon and zest.
  4. In another bowl (or in a food mixer) place the sugar and butter.
  5. Prepare the apples.
  6. Cream together the sugar and butter (I use a hand held whisk but you can use a food processor). Do this for about 3 minutes.
  7. Add the eggs one at a time and whisk.
  8. Add the vanilla and rum or honey and whisk again, it should look light and fluffy.
  9. Stir in the dry ingredients from the other bowl.
  10. Fold in the apple pieces. All the flour and apples should be incorporated into the mixture.
  11. Carefully transfer to the prepared tin and smooth over the top with a spatula.
  12. Bake for 30 minutes then check. If it’s still a bit wobbly or still sounds like the mixture is bubbling, add another 5 minutes and check again.
  13. When it’s ready it should be golden on top.
  14. Cool, run a knife around the inside of the tin before releasing.
  15. Phone your friends to invite them round for tea. Tell them to hurry as the cake is still warm.
  16. Serve on it’s own or with custard or cream.

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Recipe

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