food blogger, gardener, rambunctious coffee fanatic
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Cuisine
This tasty dish is rich, warm and packed with lots of fresh veg.
Soak and drain the rice noodles:
Prepare the seasonings: curry paste, peanut paste, lemongrass, salt, red curry paste:
Cashews for protein:
Chop the veg - carrots, onions, green onions, lettuce, sweet peppers:
Heat a can of coconut mild; add the seasonings and veg:
Promptly add in the noodles and cook until done:
Warm yet spicy comfort food!
Fresh from the spring garden, carrots, beets and greens.
Start by cleaning and peeling the produce.
Place in a lined baking dish, drizzle with oil and sprinkle with salt. Roast at 175C (350F) until fork tender.
Depending on taste, serve warm, or allow to cool before plating with fresh greens and goat's cheese.
A cauliflower roast plated on quinoa and garnished with pistachios.
First, hack up the cauliflower, sprinkle with salt, drizzle with olive oil and place on a parchment lined baking sheet.
After baking at 350F for ~20 minutes, you may want to broil it to add colour.
(nom)
Serve with prepared quinoa and garnish with salted pistachios. Nutty, roasty and filling.
Fried carbs!!!!
Regular dough recipe with the addition of more sugar, barley malt powder, a whisper of cinnamon and nutmeg.
Mix, let raise and roll to 6mm (.25 inch).
Use a doughnut cutter or, simple ring cutters.
Peel the sheet of dough away leaving the cutouts. Re-roll the dough or form to other shapes.
Peanut oil is one of the best frying oils.
Use a deep fryer, or a pan and thermometer. 175C or 350F seems to work best for me.
Place gently in the oil and flip them as needed when they're that magical golden brown colour.
Remove from the oil and drain on paper towels. I also place newspaper underneath the paper towels to absorb more oil.
Make a glaze of icing sugar, vanilla, salt and water (or soy milk).
Mmmmm, sugar...
Dip the fried dough in glaze.
I also added cocoa powder and coffee to glaze and make a nice mocha drizzle.
Indulge, doughnuts are vegan ;) Mind = blown.
If you're Piony, there's one thing that cures all ailments: bitter melon! It's kinda like a cucumber, but it has a distinct bitter base flavour. Start by sauteing diced onion and adding the sliced bitter melon.
Pour over beaten eggs and continue to cook until done through - like a frittata. Once done, top with shiitake and tomatoes.
This was more experimental - I'd only had a taste at a restaurant.
Start by soaking rice flake noodles (square rice noodles). Create a broth of fresh tomato puree, soy sauce, crushed peanuts, diced onion and a bit of water. Bring it to a boil and drizzle in a beaten egg. Add the rice flake and a bit of coconut oil.
Keep it stirred until it's tender - serve promptly.
It's an amazing flavour - serve with fresh tomatoes and Thai basil.
Mix chopped dried-apricots and dried cranberries. Rehydrate with orange juice. Add a grating of orange zest and a slash of vanilla essence.
Mix the flour and fat - here it's coconut oil with. A little salt, sugar and baking powder and it's ready to have the soy milk added.
Form into a round flat (2cm thick) loaf. Bake at 175C (350F).
These are not the modern American scones, sugary, eggy and greasy. These are more like the English mildly sweet biscuits.
Happy Valentines Day from jLAmode!
[vegan]
Here's a vegan and dairy version of a classic - with a twist. Rather than baking a shortcake, fry it!
First, add sugar to diced strawberries to begin the maceration process - it draws the liquid out of the berries making a natural, flavourful syrup.
Combine flour, malt, sugar, coconut oil, salt, baking powder and nutmeg.
Add soy milk and vanilla extract and mix just until combined.
It should be a very thick batter. Scoop spoonfulls into medium hot oil and fry until golden brown.
Drain and allow to cool for a few moments.
Plate with strawberries and soft-whiped cream (or omit for vegan)
[dairy]
I've never cooked with fennel, so I though I'd give it a go.
Start by roasting some tomatoes and red peppers.
Then saute onions until caramelized (I added beet leaves for extra red colour).
Make a broth (I used carrots, fennel bulb, mushrooms, kale)
Blend the roasted tomatoes and peppers along with enough broth to make a proper soup)
Roast a slice of fennel bulb for each serving. Finish caramelizing the fennel in a frying pan.
That curry is unbelievably good. It can range from mildly warming to a searing sweat-inducing spice. Served with brown jasmine rice and cashews.
For a hot moderately hot curry, start with 2 tablespoons of curry paste, a teaspoon of crushed peanuts or crunchy peanut butter and a teaspoon of salt. Add these ingredients to a can of coconut milk and simmer.
The oil will start to separate out of the coconut milk when it's ready.
Add sliced or julienned vegetables, bamboo strips and Thai basil.Unfortunately, in the winter, basil doesn't grow. This dish is prepared with carrots, onions, peppers, napa cabbage and fennel.
In the summer, I'll post a proper green curry.
