tag:blogger.com,1999:blog-1103770516738054362024-02-18T22:07:49.423-08:00Bianca's Recipeswhitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-110377051673805436.post-81416791985326087002020-05-29T03:42:00.001-07:002020-05-29T03:42:41.171-07:00Thai Larb salad (vegan)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSi6qH2vD5Xl_cKPzmW-nBghz1neVbvmvGq7pB3EDMXfHD0cyoUAMjFH4Du3-N4KkSgiLykpE_tZsrhnzTGJZsimw3LzLy0rbaHXEuRnxZu-72Gu2xZxPaNRPEoCtCVgLKA0eCVOHFAt3e/s1600/B829FC5B-6B97-4598-B56C-6FE404734D56.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSi6qH2vD5Xl_cKPzmW-nBghz1neVbvmvGq7pB3EDMXfHD0cyoUAMjFH4Du3-N4KkSgiLykpE_tZsrhnzTGJZsimw3LzLy0rbaHXEuRnxZu-72Gu2xZxPaNRPEoCtCVgLKA0eCVOHFAt3e/s400/B829FC5B-6B97-4598-B56C-6FE404734D56.jpeg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thai Larb Salad (vegan)</td></tr>
</tbody></table>
<h3>
Ingredients</h3>
1 packet of Omnimeat<br />
1 baby portobello mushroom (or a few small mushrooms), chopped up<br />
2 stalks of spring onion<br />
2 cloves garlic<br />
1 red chili (sliced into small strips) - or dried chili flakes<br />
a few stalks fresh coriander - if you use the stalks, cut them fine, otherwise, just use the leaves<br />
vegan fish sauce (I happened to have a Vietnamese one)<br />
sugar (brown)<br />
cooking oil<br />
juice of 2 small limes<br />
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</h3>
<h3>
</h3>
<h3>
</h3>
<h3>
</h3>
<h3>
Preparation:</h3>
1. Add the minced omnimeat to a frying pan / wok in a bit of cooking oil and stir fry it. Add a bit of finely chopped red chili (or dried chili flakes).<br />
2. Add the mushrooms and stir fry for a few minutes, add spring onions, garlic, chili next, stir-fry.<br />
3. Add the juice of 2 small limes (or 1 big one), a pinch of sugar and the vegan fish sauce (you could add some other kind of saltiness like tamari sauce as well if you don't have vegan fish sauce).<br />
4. Add the fresh coriander (and if you have it thai basil or mint would go really well too) to the mixture and stir through.<br />
5. Use Romain lettuce leaves and add a bit of rice in it and serve the larb mixture on top of that. Top it off with some of the chili strips and coriander for presentation.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7n8gME6LCwcnGI_KMektQjQq6y5vptzA-2PzvTbhSdPU6u4ningYrI5QHHAVHYhJX4v0o7FofzI3uXV4SY8xaO7tuEiDzDOLTTXJns2DEXLNZvABwC2GYaeUslIL7t6sirgtmhUD-72m0/s1600/33310EF8-8C7F-4EDF-B579-E4D68F482ABC.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7n8gME6LCwcnGI_KMektQjQq6y5vptzA-2PzvTbhSdPU6u4ningYrI5QHHAVHYhJX4v0o7FofzI3uXV4SY8xaO7tuEiDzDOLTTXJns2DEXLNZvABwC2GYaeUslIL7t6sirgtmhUD-72m0/s200/33310EF8-8C7F-4EDF-B579-E4D68F482ABC.jpeg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LZQEp5ICRuzBCO6agTuoCbOS1VWrOWz4BgVnqd4c_e7RwyemIiXcGX7JHjvGCPBXWK7rVZSMUYj0bwq8aMNyOzb5eOigssA4IqzNHWRIhOKgUGcaQ7evJm8Ps3r-66-KTZhdTbjapt7g/s1600/C1AF1370-0C5F-4A77-891F-5066A4FA0AB0.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LZQEp5ICRuzBCO6agTuoCbOS1VWrOWz4BgVnqd4c_e7RwyemIiXcGX7JHjvGCPBXWK7rVZSMUYj0bwq8aMNyOzb5eOigssA4IqzNHWRIhOKgUGcaQ7evJm8Ps3r-66-KTZhdTbjapt7g/s200/C1AF1370-0C5F-4A77-891F-5066A4FA0AB0.jpeg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">prepare the ingredients</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesGuAtkm3VNAl17SVc1pU7HcY6gLZHHoT63t5NuPJs9iDaWdt9KZZEDSZA740V_2AYRxMBUgEw4BdY7LhfFtq6wh2nCT4MgNIuTHZ5MI4knwadLCSATXEkPke8V-wbX2kqJM8ccfF_2a6/s1600/917F7560-179A-47D0-BBE0-15CC55E2710E.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesGuAtkm3VNAl17SVc1pU7HcY6gLZHHoT63t5NuPJs9iDaWdt9KZZEDSZA740V_2AYRxMBUgEw4BdY7LhfFtq6wh2nCT4MgNIuTHZ5MI4knwadLCSATXEkPke8V-wbX2kqJM8ccfF_2a6/s200/917F7560-179A-47D0-BBE0-15CC55E2710E.jpeg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">after stirfry completed</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5oiC9cnCRleZ3UoucZHB1jOSKXd5NrDlr-n9XRUE8di4fcRxC-S5auKhV4EAszZBDqfggNupmmnttE0Q_6caA8p3ddhVwgc9d3QYbDxunK67yjTnEuVLVnxOnOAOZrnIMaUXMPArtaGB/s1600/93F536B7-2298-49B5-9D55-D387B06B3F43.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5oiC9cnCRleZ3UoucZHB1jOSKXd5NrDlr-n9XRUE8di4fcRxC-S5auKhV4EAszZBDqfggNupmmnttE0Q_6caA8p3ddhVwgc9d3QYbDxunK67yjTnEuVLVnxOnOAOZrnIMaUXMPArtaGB/s200/93F536B7-2298-49B5-9D55-D387B06B3F43.jpeg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">lettuce and rice prepared for serving</td></tr>
</tbody></table>
<br />whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-26444567345816265012020-01-04T19:43:00.001-08:002020-01-05T06:12:21.099-08:00Chilli Sin Carne (vegan)this is my version of chilli sin carne - I use what I have in the fridge and pantry and ingredients may vary based on that. Goes well with carrots also - so just use this as a guide and make your own! Easy and wholesome.<br />
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<h3>
Ingredients</h3>
2 cans of beans (I used 1 can of kidney beans and 1 can of mixed beans including black beans and black eyed peas - but feel free to change that to what you have in your pantry)<br />
1 can of plum tomatoes (you can also do your own fresh tomatoes and blanch them and peel them)<br />
1 large onion (I use red onion)<br />
1 capsicum<br />
2 stalks of celery<br />
1 zucchini<br />
200g mushrooms (I used swiss brown mushrooms)<br />
vegan "minced meat" (I used Beyond beefy crumble - but you could use other kind of meat replacer too - as long as it is firm - tofu will get messy, but tempeh would work well)<br />
olive oil<br />
apple cider vinegar<br />
smoked paprika<br />
chilli powder<br />
cumin powder<br />
sea salt<br />
sundried tomato paste (optional)<br />
<br />
<h3>
Preparation</h3>
Cut all the vegetables and the mushrooms finely (up to your liking how fine).<br />
Add oil in the frying pan/wok and fry the onion first till translucent, then add the minced "meat" followed by the mushrooms. Fry them while stirring regularly till they are brown.<br />
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Add other ingredients (onions, capsicum, celery, zucchini) and mix it all well and let it fry for a bit and then add a dash of water.<br />
<br />
Add in the seasoning - the smoked paprika will give it that smokey flavour. Stir through and add the beans (the kidney beans in water I drain of the water first - but if you have one with seasoning or tomato base you can keep it in). Stir through, taste and add more seasoning if needed. Add the can of tomatoes and also if you have it a bit of sundried tomato paste (I happened to have it in the fridge). Add a dash of vinegar.<br />
You can add some fresh herbs to this as well like cilantro or parsley.<br />
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Serve with rice, bread or nachos!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOu9zAxbL493bYLpwW7nAGRMn8ZiCe0whp45glRBn_mFUX420BebostZggdCdpWIe807quyOPC46zSl00GlttPtLl3hXf4DW5nLuM7khDhr8pTeiOk4xkKQmmu_pRSqtCbL8qMdGJSSeV/s1600/64217B10-141A-470A-8DCB-15C83806680D.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOu9zAxbL493bYLpwW7nAGRMn8ZiCe0whp45glRBn_mFUX420BebostZggdCdpWIe807quyOPC46zSl00GlttPtLl3hXf4DW5nLuM7khDhr8pTeiOk4xkKQmmu_pRSqtCbL8qMdGJSSeV/s200/64217B10-141A-470A-8DCB-15C83806680D.jpeg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGOjMpyHmqZGvQKSpwucMmJrPOfPLXF2lqHb5yyKP0QRI6AaArReRswLX76UmMRxRuNTXajAP652UmFwvEBEKjP9gNXaACOgMqeMDJMi3wY5PK5-ghRkMHA4MIGowgAltf2vlSc0IouwF/s1600/72226571-76A7-460C-BA3C-967140E0763E.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGOjMpyHmqZGvQKSpwucMmJrPOfPLXF2lqHb5yyKP0QRI6AaArReRswLX76UmMRxRuNTXajAP652UmFwvEBEKjP9gNXaACOgMqeMDJMi3wY5PK5-ghRkMHA4MIGowgAltf2vlSc0IouwF/s200/72226571-76A7-460C-BA3C-967140E0763E.jpeg" width="200" /></a></div>
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<br />whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-49855445114613889812018-12-23T06:05:00.002-08:002020-10-05T22:00:12.556-07:00Mushroom Pâté (vegan)Last year I made this based on a recipe by Nora of ingeniouscooking.com.<br />
<a href="http://www.ingeniouscooking.com/mushroom-cashew-pate/?fbclid=IwAR3M7VnH24nPo7zxBfepggFEVQUnUtBM512QPb82-NYLFxcGhrMwhLQ7a3Q">http://www.ingeniouscooking.com/mushroom-cashew-pate/?fbclid=IwAR3M7VnH24nPo7zxBfepggFEVQUnUtBM512QPb82-NYLFxcGhrMwhLQ7a3Q</a><br />
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I did my own take on it though - and below is my version of the recipe. The pâté that I did looked a bit darker in colour because of the portobello mushrooms.<br />
<br /><br />
<h3>
Ingredients</h3>
250g portobello mushrooms, sliced<br />
50g or ½ scant cup of cashews<br />
1 small onion<br />
2 tablespoons of olive oil<br />
1 tablespoon of chopped parsley<br />
salt and pepper to taste<br />
(I used black tasmanian seasalt and freshly ground black pepper)<br />
<br />
<h3>
Preparation</h3>
Roast cashews in a dry pan over medium heat until golden brown. You could also do this in the oven: 10 minutes at 180 C / 360 F.<br />
Finely mince onion and add to oil over medium heat. Fry until translucent.<br />
Set aside onions and add sliced mushrooms to frying pan. Fry until golden brown on both sides. (Don't crowd them: you want them fried, not cooked.)<br />
Put cashews in food processor and mix until finely ground. Add other ingredients (onions, mushrooms, parsley, salt, pepper) and mix until smooth.<br />
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<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxplKq0Y748Nui062ZbyrTBb3CCKA8JZdgkqNSAg3k8tsXggx95xegY-4zr9fNv3iCePtayP8DKGcI2TzhPc48d6wxi9kAhaVugFFUuU4DayIrI0WmQHL_WdDcuYTISoCtTFyoqxrbOIi/s1545/E27BE86B-0B5E-4B38-9748-7AE9D7868506.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1545" data-original-width="1421" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxplKq0Y748Nui062ZbyrTBb3CCKA8JZdgkqNSAg3k8tsXggx95xegY-4zr9fNv3iCePtayP8DKGcI2TzhPc48d6wxi9kAhaVugFFUuU4DayIrI0WmQHL_WdDcuYTISoCtTFyoqxrbOIi/s320/E27BE86B-0B5E-4B38-9748-7AE9D7868506.jpeg" /></a></div><br />whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-8347287337321564122018-04-22T06:51:00.000-07:002018-04-22T06:52:47.315-07:00Creamy kale mushroom pasta (vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPh6mFTCfEk5t_BYntZLnj_1CMqlnVAPcHW7pMqJFeeQi5qsDaAx4Im9mhArSB_PWA4u2O3f3VmUQLdwoFTlc3fkRj_SMkK5dpISYQbWBCG8E26i1V6z9a73A_yjxtEHNhKz75vG0e-6U3/s1600/kale+mushroom+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPh6mFTCfEk5t_BYntZLnj_1CMqlnVAPcHW7pMqJFeeQi5qsDaAx4Im9mhArSB_PWA4u2O3f3VmUQLdwoFTlc3fkRj_SMkK5dpISYQbWBCG8E26i1V6z9a73A_yjxtEHNhKz75vG0e-6U3/s320/kale+mushroom+pasta.jpg" width="320" /></a></div>
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<span style="color: #1d2129; font-family: , , , , sans-serif;"><span style="background-color: white; font-size: 14px;"><b><u>Ingredients:</u></b></span></span><br />
<span style="color: #1d2129; font-family: , , , , sans-serif;"><span style="background-color: white; font-size: 14px;">pasta of choice</span></span><br />
<span style="color: #1d2129; font-family: , , , , sans-serif;"><span style="background-color: white; font-size: 14px;">1 bunch of kale</span></span><br />
<span style="color: #1d2129;"><span style="background-color: white; font-size: 14px;">2 cloves garlic</span></span><br />
<span style="color: #1d2129;"><span style="background-color: white; font-size: 14px;">1 onion (red)</span></span><br />
<span style="color: #1d2129;"><span style="background-color: white; font-size: 14px;">olive oil</span></span><br />
<span style="color: #1d2129;"><span style="background-color: white; font-size: 14px;">flour</span></span><br />
<span style="color: #1d2129;"><span style="background-color: white; font-size: 14px;">nutritional yeast</span></span><br />
<span style="color: #1d2129;"><span style="background-color: white; font-size: 14px;">white miso paste</span></span><br />
<span style="color: #1d2129;"><span style="background-color: white; font-size: 14px;">black pepper</span></span><br />
<span style="color: #1d2129;"><span style="background-color: white; font-size: 14px;">sea salt</span></span><br />
<span style="color: #1d2129;"><span style="background-color: white; font-size: 14px;">pine nuts</span></span><br />
<span style="background-color: white; color: #1d2129; font-family: , , , ".sfnstext-regular" , sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #1d2129; font-family: , , , ".sfnstext-regular" , sans-serif; font-size: 14px;"><b><u>Method:</u></b></span><br />
<br style="background-color: white; color: #1d2129; font-family: system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; font-size: 14px;" />
<span style="background-color: white; color: #1d2129; font-family: , , , ".sfnstext-regular" , sans-serif; font-size: 14px;">1. Cook the pasta</span><br />
<span style="background-color: white; color: #1d2129; font-family: , , , ".sfnstext-regular" , sans-serif; font-size: 14px;">2. Cut garlic, onion and sauté</span><br />
<span style="background-color: white; color: #1d2129; font-family: , , , ".sfnstext-regular" , sans-serif; font-size: 14px;">3. Cut the mushrooms (I used baby portobello) and sauté with the onions, add seasoning (black pepper , sea salt)</span><br />
<span style="background-color: white; color: #1d2129; font-family: , , , ".sfnstext-regular" , sans-serif; font-size: 14px;">4. Clean the kale, cut away the stems and cut the leaves fine, then add to the pot as well. Add a dash of water so the kale gets sort of steamed a bit.</span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: , , , ".sfnstext-regular" , sans-serif; font-size: 14px;"><br />5. Add seasoning and keep the veggie mixture aside.<br />6. Make a roux with a bit of olive oil flour (stir till you get a ball, add water gradually and keep stirring till you have a nice smooth sauce)<br />7. Add nutritional yeast to the roux mixture - and add a bit more water if necessary and heat it.<br />8. Lastly add a bit of white miso paste to the roux.<br />When the sauce is smooth, add back the veggie mixture to the pot, stir and add the pasta and stir it all through. Serve with roasted pine nuts.<br />You can make this in different ways, e.g. with cashew cream instead of the roux.</span>whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-60442345362359506162018-04-20T21:07:00.000-07:002018-04-20T21:08:11.097-07:00Shepherds Pie (vegan)<h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviDQxIlKxggQ1xkPPiHFhL2NBE261M1DVeDXFEiieAd8kxThxXk6vMI0xvlLcxN0U6OuYd9J8b7VlwswqWEJcrmBlGD_4vlflEw0ypo5LvcfgHc9V_TNDvVdIh7AQd9m0sxSLJr5MnksF/s1600/IMG_3120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviDQxIlKxggQ1xkPPiHFhL2NBE261M1DVeDXFEiieAd8kxThxXk6vMI0xvlLcxN0U6OuYd9J8b7VlwswqWEJcrmBlGD_4vlflEw0ypo5LvcfgHc9V_TNDvVdIh7AQd9m0sxSLJr5MnksF/s320/IMG_3120.JPG" width="320" /></a></div>
<h3>
</h3>
<h3>
ingredients </h3>
<div>
For the filling:</div>
<div>
Beyond meat crumbs (you can use alternatives)</div>
<div>
Swiss brown mushroom </div>
<div>
1 red onion</div>
<div>
4 cloves garlic</div>
<div>
1 carrot</div>
<div>
1 small zucchini </div>
<div>
Tomato paste</div>
<div>
Mustard</div>
<div>
Basil</div>
<div>
Rosemary</div>
<div>
Black pepper </div>
<div>
Sea salt</div>
<div>
Coconut aminos (or vegan worcestershire sauce)</div>
<div>
Olive oil</div>
<div>
<br /></div>
<div>
Mash:</div>
<div>
8 potatoes</div>
<div>
Vegan butter (e.g. nuttelex)</div>
<div>
Black pepper</div>
<div>
Sea salt</div>
<div>
<br /></div>
<h3>
Preparation</h3>
<div>
First peel the potatoes and cut them in cubes. Boil in water for about 20 minutes till they are soft.</div>
<div>
After they finished cooking, drain the water and mash them up with the butter and seasoning. </div>
<div>
While the potatoes are cooking you can start on the filling.</div>
<div>
Clean and cut the vegetables. Carrot and zucchini into cubes.</div>
<div>
Sautée the garlic and onion in olive oil, then add the mock mince meat. </div>
<div>
Add the mushrooms and carrot, and the zucchini last.</div>
<div>
Add the seasoning, tomato paste and a bit of water (not too much).</div>
<div>
Let it simmer for a while till the carrots are soft. </div>
<div>
Prepare an oven dish (or individual small dishes) and add the filling at the bottom of the dish. Add the mash on top. Make sure the mash fully covers the filling. Make the surface rough with a fork. </div>
<div>
Put in preheated oven at 190C for 20 minutes. Serve while hot! </div>
<div>
<br /></div>
<div>
Note: </div>
<div>
You can make variants to this based on what you have in the fridge. I made this with leftovers and my usual staples. </div>
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghffb2VtQlhwhajjf7xAF-KnuQdWsCMGgTI7yvTv78BxdxkyZ8mLL_EY9DauTUmWnILhDoOWx7REb5RlAOZ3VedpkLcNDXfbeVSGGPMG5gjUtliJAwxzKgRLv_rJ1VIrxp76MHDJwo1jTx/s1600/IMG_3112.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghffb2VtQlhwhajjf7xAF-KnuQdWsCMGgTI7yvTv78BxdxkyZ8mLL_EY9DauTUmWnILhDoOWx7REb5RlAOZ3VedpkLcNDXfbeVSGGPMG5gjUtliJAwxzKgRLv_rJ1VIrxp76MHDJwo1jTx/s320/IMG_3112.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">used this as the base</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSMDceKz8v05lLYJ6IwQLWvzhaR9f1Tiza8MoIUt-yQqlRXJfE5U2WBNymq1vM32zVwmGiWgCDSThf3D9bBuaCzH0T044Om80dmkTLcL_sWvxEGQxYHaKZZ62usO151wRWVaV7n4ZlI4O/s1600/IMG_3113.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSMDceKz8v05lLYJ6IwQLWvzhaR9f1Tiza8MoIUt-yQqlRXJfE5U2WBNymq1vM32zVwmGiWgCDSThf3D9bBuaCzH0T044Om80dmkTLcL_sWvxEGQxYHaKZZ62usO151wRWVaV7n4ZlI4O/s320/IMG_3113.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cooking of the ingredients</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWevTtm0X9FoVhiySh08S7zgEkI-Uvs_pruQz_4ghfPsyaYYgMW25QAU-WMcwN8_xU6quZKhuhtCRYd-ipbnoKW_n896XzN-WiclBeFBvK_nMU7LWR4K9tKXbuydGKaLEiGt66BdLw8GTB/s1600/IMG_3114.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWevTtm0X9FoVhiySh08S7zgEkI-Uvs_pruQz_4ghfPsyaYYgMW25QAU-WMcwN8_xU6quZKhuhtCRYd-ipbnoKW_n896XzN-WiclBeFBvK_nMU7LWR4K9tKXbuydGKaLEiGt66BdLw8GTB/s320/IMG_3114.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the filling is ready</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pJ5uEvZHaxnvxDkklcxJGYXeIiyRlwxdqD2C9ctMjTjhxhiyB7daVdnpakXuNjqEHCgpRuVqJbwubMkcMveE2TCvNUNJfkLghipyjrvKUZeSRmcpwiw1wQuvQ2mYF2pNLh92LJuT_ZQJ/s1600/IMG_3116.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pJ5uEvZHaxnvxDkklcxJGYXeIiyRlwxdqD2C9ctMjTjhxhiyB7daVdnpakXuNjqEHCgpRuVqJbwubMkcMveE2TCvNUNJfkLghipyjrvKUZeSRmcpwiw1wQuvQ2mYF2pNLh92LJuT_ZQJ/s320/IMG_3116.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">filling up the oven dishes - filling at the bottom, mash on top</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLnLHSDObWkQXLZu4w3LM2y8GngutdaHqkXegU-Tb6oj6wnCTcEW5cTG_EmxU4_0KpqEP4IPR25bOFJPgA9Mkmj3c-DqyjqG4RVPXs_mttBlzXYZFtwLhkpJzXujTyx9KmWOfe_JsbkaU/s1600/IMG_3117.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLnLHSDObWkQXLZu4w3LM2y8GngutdaHqkXegU-Tb6oj6wnCTcEW5cTG_EmxU4_0KpqEP4IPR25bOFJPgA9Mkmj3c-DqyjqG4RVPXs_mttBlzXYZFtwLhkpJzXujTyx9KmWOfe_JsbkaU/s320/IMG_3117.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">roughed up the mash with a fork - before putting it in the oven</td></tr>
</tbody></table>
<br />
<br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-text-stroke-width: 0px; font-family: Times; letter-spacing: normal; margin-bottom: 0.5em; margin-left: auto; margin-right: auto; orphans: 2; padding: 6px; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px;"><tbody>
<tr><td style="text-align: center;"><div style="margin: 0px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVbohM5-wynzJjMCKff4VE4PLCvyhj-zmhIDG5EpH-2ZdmOIbMh_QjKX4pJK6kjXUYdbxrp6NLb686OfUuw9_tqS-wqq_iD7MZQitAYuNcUhYOGn4TLzvrof02upVO85m8lfULR84mjENM/s1600/IMG_3119.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVbohM5-wynzJjMCKff4VE4PLCvyhj-zmhIDG5EpH-2ZdmOIbMh_QjKX4pJK6kjXUYdbxrp6NLb686OfUuw9_tqS-wqq_iD7MZQitAYuNcUhYOGn4TLzvrof02upVO85m8lfULR84mjENM/s320/IMG_3119.JPG" style="cursor: move;" width="320" /></a></div>
</td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; padding-top: 4px; text-align: center;"><div style="margin: 0px;">
finished baking! </div>
</td></tr>
</tbody></table>
<br /></div>
<div>
<img src="webkit-fake-url://de420ed3-8e15-4c21-ab54-2059fd28ccdf/imagepng" /></div>
whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-1116997042558559882016-12-18T00:34:00.003-08:002016-12-18T00:35:28.485-08:00Spiced pumpkin muffins (vegan & glutenfree)fitting with the season, I decided to make muffins with speculaas spices - enough to fill a tray of 12 muffin forms.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJthmWN3FPOCC5xrWI2v4PWMVFm5iDiJZifakk5Hr88fDmZJ9C0xJUQpy1_9Thf7KYtxpq0TSwBf2RNTqYrqt_Ms0WMuMV3o7Kf4yzM7nPX23AuUUaKdiqFZhGRsP00lnnRhdoJe5lwp5B/s1600/pumpkin+muffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJthmWN3FPOCC5xrWI2v4PWMVFm5iDiJZifakk5Hr88fDmZJ9C0xJUQpy1_9Thf7KYtxpq0TSwBf2RNTqYrqt_Ms0WMuMV3o7Kf4yzM7nPX23AuUUaKdiqFZhGRsP00lnnRhdoJe5lwp5B/s320/pumpkin+muffin.jpg" width="320" /></a></div>
<br />
<h3>
ingredients</h3>
<div>
175g self raising gluten free flour</div>
<div>
1 tablespoon speculaas spices (see below for the contents)</div>
<div>
75g brown sugar (I used gula merah /gula melaka / jaggery - which is a palm sugar)</div>
<div>
pinch of salt</div>
<div>
1 cup pumpkin puree (fresh is the best, but you could use a can too)</div>
<div>
100ml almond milk (unsweetened) - or use soy milk or other vegan milk</div>
<div>
50ml coconut oil</div>
<div>
walnuts (optional)</div>
<h3>
preparation</h3>
<div>
Preheat the oven to 205C.</div>
<div>
Mix the flour with the spices and sugar, and taste the mixture to check if the balance is right (the above ingredients are estimates, I use my feeling and taste). </div>
<div>
In a separate bowl, mix the pumpkin with the coconut oil and half of the almond milk till you get a smooth mixture. </div>
<div>
Slowly fold in the wet mixture to the flour mixture and mix it well together. </div>
<div>
After the wet mixture is folded into the flour mixture, slowly add more almond milk and keep mixing till you have a nice smooth batter. It should not be runny, but the flour should be mixed well. </div>
<div>
Add chopped up walnuts to the batter if you like. </div>
<div>
Scoop the batter into the muffin tray and fill the muffin cups till 2/3.</div>
<div>
Place in the oven and bake for 18-20 minutes. </div>
<div>
Let it rest for a few minutes and take it out. </div>
<div>
<br /></div>
<div>
recipe inspired by <a href="http://www.isachandra.com/2009/11/the-best-pumpkin-muffins/">http://www.isachandra.com/2009/11/the-best-pumpkin-muffins/</a><br />
<br /></div>
<h3>
serving suggestion</h3>
<div>
serve with whipped vegan coconut cream. Recipe here: h<a href="ttp://petiteallergytreats.com/homemade-coconut-whipped-cream-dairy/">ttp://petiteallergytreats.com/homemade-coconut-whipped-cream-dairy/</a></div>
<div>
<br /></div>
<h3>
speculaas spice mix</h3>
<div>
<style type="text/css">
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Helvetica Neue'; color: #454545}
</style>
<br />
<div class="p1">
8 parts cinnamon</div>
<div class="p1">
2 parts nutmeg</div>
<div class="p1">
2 parts clove (ground)</div>
<div class="p1">
1 part ginger powder</div>
<div class="p1">
1 part cardamom</div>
<div class="p1">
1 part white pepper</div>
<div class="p1">
1 part anise seed</div>
<div class="p1">
1 part coriander seed</div>
<div class="p1">
<br /></div>
<div class="p1">
mix the spices till you have a fine powder mixture. </div>
</div>
<div>
</div>
<div>
<br /></div>
<div>
<br /></div>
whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-31550037449335089452016-12-17T22:50:00.003-08:002016-12-17T22:53:20.025-08:00Vegan jambalaya<br />
Jambalaya is a tasty cajun / creole dish, that makes for a hearty meal.<br />
This recipe caters for about 12 persons, but you can reduce the amounts for less people.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3O7_L_NXMa-Ph2bQAskOpdy9yrwhuZn3zYvEy_mhtl0VoyUSYEkfdwYfWMV168Iljqprtcm5YZC58DjPUFrvDtOPgUGsdPMbiXImbl1zF4TzxTABUywws2hHSpXZ-YkvKP1i5qCvkMQ7/s1600/jambalaya.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3O7_L_NXMa-Ph2bQAskOpdy9yrwhuZn3zYvEy_mhtl0VoyUSYEkfdwYfWMV168Iljqprtcm5YZC58DjPUFrvDtOPgUGsdPMbiXImbl1zF4TzxTABUywws2hHSpXZ-YkvKP1i5qCvkMQ7/s400/jambalaya.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">jambalaya on the bottom left, other pictures the ingredients and start of cooking</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<h3>
Ingredients</h3>
<div>
olive oil (for cooking)</div>
<div>
smoked paprika</div>
<div>
bay leaves</div>
<div>
cajun spice mix</div>
<div>
freshly ground black pepper</div>
<div>
freshly ground seasalt</div>
<div>
1 vegetable stock cube (optional)</div>
<div>
garlic (4 cloves)</div>
<div>
onion (4 red onions, but you can use yellow onions too)</div>
<div>
2 (yellow) zucchinis</div>
<div>
8 large stalks of celery</div>
<div>
6 big tomatoes</div>
<div>
beans (I used a packet of mixed dried beans - see picture - that I soaked for 2 hours prior to adding them, but you could use a can of pinto beans or kidney beans too if you like)</div>
<div>
450g long grain brown rice (or other rice, but long grain)</div>
<div>
fresh cilantro</div>
<div>
vegan worcestershire sauce (I didn't have this, but used another vegan seasoning)</div>
<div>
<br />
in terms of vegetables, you can do a lot of variations, whatever you have in the fridge! goes well with capsicum, eggplant, etc. too and I'm sure mushrooms will be nice too.</div>
<h3>
Preparation</h3>
Cut the garlic and onions finely. Cut the other vegetables into small cubes (see photo).<br />
Heat olive oil in a large soup pot, add the garlic and onions to saute. Once done, add the other vegetables (zucchini & celery) and saute till tender. Add the tomatoes and the seasonings, use your feeling and taste to get the quantity right.<br />
Add the rice and water with a vegetable stock cube. <br />
<div>
Stir for a few minutes till everything is nicely blended. </div>
<div>
Once it is at a boil, put it to low heat and simmer for 45 minutes. Occasionally check that the water is sufficient (follow the instructions on your rice pack as to how much water to add) and have a taste to see that the flavours are working. After 45 minutes the rice should be done, and the water will have been absorbed. </div>
<div>
Finally add the cilantro and stir through and save a few leaves to put on top for serving.</div>
<div>
<br /></div>
<h3>
Serving suggestions</h3>
<div>
Serve with jalapeno peppers (I don't get fresh ones here, so served it with pickled jalapenos from the shop) and hot sauce or tabasco for those who want to have it spicier.</div>
<div>
To balance out the heavy flavours, I served it with a rainbow salad. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxeSvSlEoGgNQ9EFJLbK_fhDlVi35VHX2_312lD7ApmoNNb26-e0dXRvd9_tL2EpWhrcifGI4J3vC8_qrozHVL934rWQzjTDDlcH74NxkQFImoMUT9w3yqEJMJqr4EQ81ya3kcyXDZq_uq/s1600/rainbow+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxeSvSlEoGgNQ9EFJLbK_fhDlVi35VHX2_312lD7ApmoNNb26-e0dXRvd9_tL2EpWhrcifGI4J3vC8_qrozHVL934rWQzjTDDlcH74NxkQFImoMUT9w3yqEJMJqr4EQ81ya3kcyXDZq_uq/s320/rainbow+salad.jpg" width="320" /></a></div>
<div>
</div>
<h3>
Credits</h3>
<div>
I create my own recipes, but get ideas from others. My recipe is inspired by this recipe: <a href="http://www.lifeasastrawberry.com/spicy-vegan-jambalaya/">http://www.lifeasastrawberry.com/spicy-vegan-jambalaya/</a></div>
<div>
and this recipe: <a href="http://www.gumbopages.com/food/veg/veg-jambalaya.html">http://www.gumbopages.com/food/veg/veg-jambalaya.html</a></div>
<div>
<br /></div>
whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-17826611037695480272016-11-27T07:29:00.003-08:002016-12-17T22:10:27.650-08:00Cashew garlic sauce (vegan)I made this cashew garlic sauce recently for dipping the falafels in that I made for a BBQ and it was really nice! Used it the next day as a salad dressing, so it works multi-purpose. Sorry, lack of picture but I will make it again in the future and add one!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2Wsbs4t2Ckz0mQOxqwX1nuffSJ-SiVKWfPZQt-nUanvwbCFiNWcfiTxWr2kq5JyN0p-iRDm7qLBFudhyphenhyphen4lwzjYjKu3WgrHZpI5WWRYzjKwkDcfS-WKjSu3w_h23KSGqB5koZK5k2d8U8/s1600/garlic+cashew+sauce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2Wsbs4t2Ckz0mQOxqwX1nuffSJ-SiVKWfPZQt-nUanvwbCFiNWcfiTxWr2kq5JyN0p-iRDm7qLBFudhyphenhyphen4lwzjYjKu3WgrHZpI5WWRYzjKwkDcfS-WKjSu3w_h23KSGqB5koZK5k2d8U8/s320/garlic+cashew+sauce.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the sauce</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqY9Z3H9mgxceGW4_5VCbE-gfbyXaq65bOSWC_uiCBhRLWWEZVBr5iOIgftW77LTKZ3ooPuHuduEb6kLK1fuuGDX7ovsKS1B6rBqpfm4EciH88jTnpgBMkfEvAICaogZvYzldlFyGSmuKT/s1600/dips.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqY9Z3H9mgxceGW4_5VCbE-gfbyXaq65bOSWC_uiCBhRLWWEZVBr5iOIgftW77LTKZ3ooPuHuduEb6kLK1fuuGDX7ovsKS1B6rBqpfm4EciH88jTnpgBMkfEvAICaogZvYzldlFyGSmuKT/s320/dips.jpg" width="259" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">serving suggestion</td></tr>
</tbody></table>
<h3>
<br />
ingredients:</h3>
raw cashews (soaked overnight)<br />
lemon juice (just a dash of it)<br />
garlic (2 or 3 cloves, depending on how garlicky you want it to get - i use pink garlic)<br />
herbs (I had some parsley leftover that i added - but be creative and add what you like or have)<br />
seasalt (a pinch)<br />
<br />
<h3>
preparation</h3>
drain the raw cashews and put in the blender<br />
Add lemon juice and a bit of water (you can add more later, depending on how liquid you want the sauce to be)<br />
Blend this first till it's nice and smooth.<br />
Roughly chop the garlic and herbs, add to the mixture in the blender.<br />
Blend it again, till you have a nice consistency and add more water if you need.<br />
<br />
lastly add the salt and ready to serve!<br />
<br />
<br />whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-78781519136935077122016-10-28T01:08:00.001-07:002016-10-28T01:08:48.060-07:00<h2>
Vegan tomyam soup</h2>
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopXHmKKz0D2AKSetyvfN29jqmxIZzf9qvhGbixr3t_WZuDWR9aWrdbNuHjmNu2K7I9f44LHl8MLSKHVaVcjIFzNRsVFhkPt0rSJwUVJ4wNDjXrb0bYdGNgmJgeX3et08QW10IjrHpgX5p/s1600/vegan+tomyam+soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopXHmKKz0D2AKSetyvfN29jqmxIZzf9qvhGbixr3t_WZuDWR9aWrdbNuHjmNu2K7I9f44LHl8MLSKHVaVcjIFzNRsVFhkPt0rSJwUVJ4wNDjXrb0bYdGNgmJgeX3et08QW10IjrHpgX5p/s400/vegan+tomyam+soup.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">vegan tomyam soup</td></tr>
</tbody></table>
<h3>
ingredients</h3>
</div>
Shallots<br />
green birdseye chillies<br />
galangal<br />
lemongrass<br />
kaffir lime leaves<br />
lime<br />
oyster mushrooms<br />
chokos<br />
bambooshoots<br />
cherry tomatoes<br />
cilantro<br />
seasalt<br />
coconut cream<br />
<br />
<h3>
preparation </h3>
Cut shallots and chillies fine. Galangal in chunks, lemongrass crushed, lime leaves roughly cut.<br />
Sauté shallots & chillies in a bit of coconut oil till shallots are glazed. Add water and the lemongrass, galangal and lime leaves. Bring to a boil and simmer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWCd_ywbAXZrxjoxDs5Ufljsy_SBiHhD_dUN6oc51LLkLnTtfJUNHOUU0pjG74ws5Ffu85HBRTywEQAfUQY4fp_2D0oh2GX4SX-AWOQ15qa1IWmP3s1Y0R5EBNk-GWW0An5gTieEdiP4T/s1600/ingredients+tomyam+-+base.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWCd_ywbAXZrxjoxDs5Ufljsy_SBiHhD_dUN6oc51LLkLnTtfJUNHOUU0pjG74ws5Ffu85HBRTywEQAfUQY4fp_2D0oh2GX4SX-AWOQ15qa1IWmP3s1Y0R5EBNk-GWW0An5gTieEdiP4T/s320/ingredients+tomyam+-+base.jpg" width="320" /></a></div>
Prepare the vegetables while the stock is simmering. I used oyster mushrooms, chokos & bambooshoots, but you can do your own mix of veggies.<br />
Add the vegetables to the stock, bring to boil again and let it simmer. Taste once in a while.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdHWmKv4Ul9lWA666h7xAyXNIYSEoyNb0iPO1iH0W7DRj7UPZF0pMdC3fk7n3tnLWR8G55DKKkYKwthW9pGu_dwJGeW-y9PzKXG0TCHIGg5zvyUFLZg7Oe4_3fsbgi9iOnMRFN2DPSdOK/s1600/ingredients+tomyam+-+vegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdHWmKv4Ul9lWA666h7xAyXNIYSEoyNb0iPO1iH0W7DRj7UPZF0pMdC3fk7n3tnLWR8G55DKKkYKwthW9pGu_dwJGeW-y9PzKXG0TCHIGg5zvyUFLZg7Oe4_3fsbgi9iOnMRFN2DPSdOK/s320/ingredients+tomyam+-+vegetables.jpg" width="320" /></a></div>
When it is about done, add the juice of the lime and I also added some halved cherry tomatoes to give it some colour and flavour.<br />
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5A8UiuPxreInuIiZ4Ns2a0Z5uuMMcOxmA-_LO4LlT_QmTTv2ZETGyfAFa18H7u4SQmJH6m2f-OphrB3C2gcQZWefTPtWS45LbmlH4qQJdipgrgst48l9o3mdIV7ao3862rPSLu1JUeXe/s1600/ingredients+tomyam+-+tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5A8UiuPxreInuIiZ4Ns2a0Z5uuMMcOxmA-_LO4LlT_QmTTv2ZETGyfAFa18H7u4SQmJH6m2f-OphrB3C2gcQZWefTPtWS45LbmlH4qQJdipgrgst48l9o3mdIV7ao3862rPSLu1JUeXe/s320/ingredients+tomyam+-+tomatoes.jpg" width="320" /></a></div>
Add sea salt and coconut cream at the end, heat and stir and it's ready to eat!<br />
Serve with some cilantro.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOtl9z5SlATwJSoMIQkPe1I7BuiCHuOOyiMP1lfr-Kbo_7Mxt-piGSOWMk7lSKkcGUHahsUVtNFkqrzS1AVq6UPdN-yrYHy26jOczE4nwD23yUm3SWBHBlntxuNsnZxkNwvOHBahMQCQA/s1600/tomyam+soup+stock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOtl9z5SlATwJSoMIQkPe1I7BuiCHuOOyiMP1lfr-Kbo_7Mxt-piGSOWMk7lSKkcGUHahsUVtNFkqrzS1AVq6UPdN-yrYHy26jOczE4nwD23yUm3SWBHBlntxuNsnZxkNwvOHBahMQCQA/s320/tomyam+soup+stock.jpg" width="320" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
You can serve this with rice and have it for lunch or serve it as an appetizer. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Vegetables can be varied - depending on what you have in the fridge! But make sure you use veggies that are quite firm and don't get mushy. The bambooshoots give the dish texture and crunch, the mushrooms I left them whole as it has a nice meaty texture and looks pretty! The chokos is good as it stays firm and absorbs the flavours of the spices and herbs. </div>
<div class="separator" style="clear: both; text-align: left;">
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whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-1251364642570310812016-10-16T05:54:00.002-07:002016-10-16T05:54:47.395-07:00<h2>
Mediterranean style couscous</h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0xd1lCB2lIFudWIqz8enla-Dz3gnvwvy5xUubqgCzHVaYuT4bRqvL-kEseKod_iXi2nhkA7nZC-sabzet59nHmcuYJE9Dc9-bVoNoOmQEvHAZsH42totpo4EV1lDoEIca-tXxWujcjje/s1600/couscous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0xd1lCB2lIFudWIqz8enla-Dz3gnvwvy5xUubqgCzHVaYuT4bRqvL-kEseKod_iXi2nhkA7nZC-sabzet59nHmcuYJE9Dc9-bVoNoOmQEvHAZsH42totpo4EV1lDoEIca-tXxWujcjje/s400/couscous.jpg" width="400" /></a></div>
<div>
</div>
<div>
This is a healthy kind of fast food. </div>
<div>
<br /></div>
<div>
<b><u>Ingredients:</u></b></div>
<div>
Couscous</div>
<div>
vegetables: Capsicum, eggplant, zucchini, tomatoes, garlic, shallots, mushrooms ( or whatever you have in the fridge that goes well together)</div>
<div>
olive oil</div>
<div>
sea salt</div>
<div>
black pepper</div>
<div>
(fresh) herbs: e.g. rosemary & basil</div>
<div>
nuts (up to your preference)</div>
<div>
seeds (up to your preference)</div>
<div>
blue berries </div>
<div>
<br /></div>
<div>
<b><u>Preparation:</u></b></div>
<div>
Prepare the couscous as per the packaging (soak in boiled water for 5 minutes and fluff up with fork). Capsicum, eggplant, zucchini, tomatoes, garlic, shallots, mushrooms, or whatever you have in the fridge that goes well together. Clean and cut the vegetables, fry in the frying pan with a bit of olive oil, add a dash of sea salt, some ground black pepper, add some Italian herbs for flavour (I love rosemary and basil) and stir fry till the veggies are cooked but not mushy. </div>
<div>
<b><u><br /></u></b></div>
<div>
<b><u>Serving:</u></b></div>
<div>
Serve on a plate with the cooked couscous. I cut up some mixed nuts, added some chia seeds, hemp seeds and fresh blueberries and fresh basil (basil & blueberries are a perfect match). Sprinkle all those over it and voila you have a healthy, tasty, fast meal! </div>
<div>
<br /></div>
<div>
I make this in many varieties depending on what is in my fridge that day. Instead of couscous you can use quinoa as well.</div>
<div>
<br /></div>
whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-71676154780094520522016-10-16T05:46:00.000-07:002016-10-16T05:46:04.126-07:00<h2>
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">Kale with Tahini Lemon dressing</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PglFkiC38Bv-lEaDhzLpX2A1VsBIp63bbzIt9qsJOiREUtGFyR3qOB8qIAvt-5Dr3LeojqzmUBNd4SM2NoI-iFDkyngs6iy1yy5ZULkHx_MKSqQ4vW8aBad01Cbp2DVEcxOwsicwcyPV/s1600/kale+with+tahini+lemon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PglFkiC38Bv-lEaDhzLpX2A1VsBIp63bbzIt9qsJOiREUtGFyR3qOB8qIAvt-5Dr3LeojqzmUBNd4SM2NoI-iFDkyngs6iy1yy5ZULkHx_MKSqQ4vW8aBad01Cbp2DVEcxOwsicwcyPV/s400/kale+with+tahini+lemon.jpg" width="400" /></a></div>
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">Simple side dish of sautéed </span>kale<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"> with a </span>tahini lemon<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"> dressing. Very tasty and healthy! </span><br />
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"><b><u>ingredients:</u></b></span><br />
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">kale</span><br />
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">tahini</span><br />
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">lemon</span><br />
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">seasalt</span><br />
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">cayenne pepper</span><br />
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">garlic</span><br />
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">olive oil</span><br />
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"><b><u><br /></u></b></span>
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"><b><u>preparation:</u></b></span><br />
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">Clean and cut the kale and massage olive oil into it. Sauté in the frying pan for about 5 minutes, add a bit of water if you like. Can add a bit of garlic too. </span><br />
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"><b><u>Dressing: </u></b></span><br />
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">mix tahini with lemon juice (taste to see how much), add a bit of water if it is too thick. A pinch of salt and a dash of cayenne pepper for flavour. </span><br />
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">Sprinkle the dressing over the kale. Kale goes well with potatoes or sweet potatoes.</span><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"> </span><br />
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"><br /></span>whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-63892886351945258122016-10-03T04:33:00.000-07:002016-10-03T04:37:15.888-07:00<h2>
Rainbow Salad</h2>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigq3S7DfovG7NAFAc0xQmJuWZAEMEpGGraMtyFf4iiIMAJ_NzchFoNipBrsSKGlYhIv2sYiQmlKIw_mm8wwov6-GjVZd2zSPqbf7YzZPUwfh6QPiSb45iYxqUQDQy8FvqqBDJFc0Rkovo9/s1600/rainbow+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigq3S7DfovG7NAFAc0xQmJuWZAEMEpGGraMtyFf4iiIMAJ_NzchFoNipBrsSKGlYhIv2sYiQmlKIw_mm8wwov6-GjVZd2zSPqbf7YzZPUwfh6QPiSb45iYxqUQDQy8FvqqBDJFc0Rkovo9/s400/rainbow+salad.jpg" width="400" /></a></div>
<br />
My friends call this my rainbow salad as it has all the colours of the rainbow in it (more or less).<br />
<h3>
<br />ingredients:</h3>
different types of lettuce (I used a mix of red and green coral salad in this one)<br />
cherry tomatoes (halved)<br />
yellow capsicum (for the colour!) sliced<br />
avocado (sliced)<br />
strawberries (sliced)<br />
blueberries<br />
walnuts (broken into smaller pieces)<br />
fresh basil leaves (torn into smaller pieces)<br />
<br />
of course you can vary the ingredients to your taste!<br />
<h3>
<br />
dressing:</h3>
balsamic vinegar<br />
extra virgin olive oil (use a good one, not the one for cooking)<br />
drizzle of honey<br />
finely shredded young ginger<br />
finely shredded basil leaves<br />
pinch of sea salt (I use pink himalayan salt from the grinder)<br />
<br />
<h3>
preparation:</h3>
arrange all the ingredients nicely in a salad bowl.<br />
prepare the dressing, and sprinkle it evenly over the salad - so that it keeps it nice looks and the guests who will be eating all get some of the dressing when they serve themselves.<br />
<br />
<br />whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-89075352811992250872016-10-03T04:20:00.001-07:002016-10-03T04:22:27.097-07:00<h2>
Mushroom soup (vegan)</h2>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioqA9MtvnPgDPFAx5E_ZpN8Qm89ZkYJyccXqYIqQTfJXD8aRwEasTg4VShI511X0p9G4LDygJm6mZfjmF-bwVWiLANXFY_xsMevB5QZ8KY3RHDjJq-GYVfp5DueP2gskzpKQHBSmgqN6rs/s1600/mushroom+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioqA9MtvnPgDPFAx5E_ZpN8Qm89ZkYJyccXqYIqQTfJXD8aRwEasTg4VShI511X0p9G4LDygJm6mZfjmF-bwVWiLANXFY_xsMevB5QZ8KY3RHDjJq-GYVfp5DueP2gskzpKQHBSmgqN6rs/s320/mushroom+soup.jpg" width="320" /></a></div>
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<br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption"></span></span><br />
<div class="text_exposed_root text_exposed" id="id_57f23cb4916546570645984" style="display: inline;">
<h3>
Ingredients (serves 8-10):</h3>
2 packs of mini portobello mushrooms<br />
1 pack of assorted mushrooms <span class="text_exposed_show" style="display: inline;"><br />1 pack of raw cashew nuts<br />black pepper (freshly ground)<br />sea salt (I use freshly ground pink Himalayan salt)<br />2 stalks of rosemary<br />olive oil<br />1/2 cup wheat flour<br />(You could also add garlic and shallots)</span><br />
<h3>
<span class="text_exposed_show" style="display: inline;">Preparation:</span></h3>
<span class="text_exposed_show" style="display: inline;">Soak cashews overnight in water at room temperature (around 8-12 hours).<br />Drain the cashews, put in a mixing jar add a cup of fresh water and use the stick blender to blend it to a creamy liquid.<br />Cut the mushrooms, keep the smaller ones from the mixed mushroom pack aside. Simmer the rest of the mushrooms in a bit of water till the mushrooms shrink and you get a fragrant broth. Take off the heat.<br />In a stock pot, heat a bit of olive oil and slowly add the flour to make a roux. Then add the mushroom stock to it and add more water if you need to get a smooth consistency. Add the mushrooms to it and use the stick blender to mash up the mushrooms. Add the seasoning and let it simmer for a while. Finally add the cashew cream and the smaller mushrooms that were kept aside earlier. Let it simmer for a few more minutes and it's ready to serve!</span></div>
whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-11598395057783157402016-10-03T04:11:00.005-07:002016-10-03T04:21:58.543-07:00<h2>
Babaganoush</h2>
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<h3>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Ingredients:</span></h3>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">2 large eggplants</span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><br />30g tahini<br />1 lemon<br />olive oil<br />cumin powder<br />pinch of sea salt<br />clove of garlic (optional)</span><br />
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<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><br /></span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Preparation:</span></h3>
<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Half the eggplants lengthwise and coat the flesh with a bit of olive oil - and a sprinkle of salt. Put face down in an oven dish and prick in the skin with a fork to create some holes. put in the oven. Grill them in the oven for about 30 minutes.<br />When done take them out of the oven and turn them over. The flesh should now be soft and juicy. Scoop out the flesh and put in a bowl. Mash it up with a fork, add the tahini and juice of half a lemon and cumin powder (and minced garlic). Ready to serve! You can add parsley for garnishing if you like.</span><br />
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<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Serving suggestion:</span><br />
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<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><br /></span>whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-59167399948251367292016-10-03T04:07:00.003-07:002016-10-03T04:22:49.239-07:00<h2>
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;"><u>HUMMUS Recipe</u></span></span></h2>
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<b style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"><u>Ingredients:</u></b><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">1 can of chickpeas (or fresh ones that you soak overnight)</span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><br />60g tahini<br />1 lemon<br />olive oil<br />cumin powder<br />pinch of sea salt<br />paprika powder<br />clove of garlic (optional)</span><br />
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<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><u><b>Preparation:</b></u></span></h3>
<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Drain the chickpeas and remove the outer layer - it easily comes off.<br />Mix tahini and juice of 1 lemon in the blender, add a bit of water to make it a smooth paste.<br />Add the cumin powder, salt, garlic and a dash of (extra virgin) olive oil to the paste and add half of the chickpeas. Blend till smooth. Add a bit of water if it stays too firm. Add the rest of the chickpeas and again water to get it the right consistency. I like mine a bit firm, but if you like it smoother, add more water and/or olive oil to the mixture.<br />Serve in a bowl with some paprika power on top for garnishing.</span><br />
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<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Serving suggestion:</span><br />
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<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><br /></span>whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-33658171424362165382015-12-20T07:36:00.000-08:002015-12-20T07:40:33.992-08:00Vegetarian Moussaka<span style="font-family: "trebuchet ms" , sans-serif;">(serves 6 - 8)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uSRqnB_0_Z4IylLCuDZqA1zR2r1sYT__lYXHcqMxg2sb60hyphenhyphenhnFowmJYvtd52PzQ0EmlLY5J2i4l39kSUPOcENMO8vhI31COawlcfZVfeRkZoZiZztTxlWVsAB-3jD3xqfXDKOXaidOf/s1600/12369054_10153480128759865_3886162975505305545_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uSRqnB_0_Z4IylLCuDZqA1zR2r1sYT__lYXHcqMxg2sb60hyphenhyphenhnFowmJYvtd52PzQ0EmlLY5J2i4l39kSUPOcENMO8vhI31COawlcfZVfeRkZoZiZztTxlWVsAB-3jD3xqfXDKOXaidOf/s320/12369054_10153480128759865_3886162975505305545_n.jpg" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>ingredients</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 large zucchini</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 large potatoes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 large eggplants (or 3 smaller ones)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 cloves garlic</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 large tomatoes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">portobello mushrooms (1 packet)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">feta cheese (</span><span style="font-family: "trebuchet ms" , sans-serif;">1 packet)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">olive oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">fresh oregano</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">fresh basil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">cayenne pepper</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">cumin powder</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">sea salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">black pepper</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">(sundried) tomato paste</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">grated cheddar cheese</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">grated </span><span style="font-family: "trebuchet ms" , sans-serif;">parmesan cheese</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 of a packet of butter</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">wheat flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">milk</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 egg yolks</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>preparation</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Peel the potatoes and garlic cloves. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Slice the zucchini, potatoes into thin slices.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Slice the eggplants into slices as well but thicker than the zucchini.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Slice the tomatoes into thin slices. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Line a baking tray with baking paper and spread the eggplant slices over the baking tray. Sprinkle the eggplant with olive oil and sprinkle a bit of salt over the eggplant as well. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Slice the garlic and place the garlic slices between the eggplant slices.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Put in a preheated oven at 180C and bake the eggplant for about 30 minutes, till the eggplant is nicely browned. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Meanwhile, parboil the potato slices. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Roast the zucchini slices in a frying pan or skillet with a little olive oil. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Keep aside when done. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Cut the mushrooms into small pieces (to give it a minced meat texture), and bake them in olive oil in a frying pan. Add some black pepper for seasoning. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Make a bechamel sauce by melting the butter in a small pan. Add the flour gradually and keep whisking till you get a nice ball of butter and flour. Gradually add in the milk and keep stirring to get a smooth sauce. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Whisk the egg yolks and add to the sauce on low heat, stir till it is integrated with the sauce.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Add part of the grated cheddar to the sauce.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Add seasoning, cayenne pepper, cumin to taste (I don't measure, just go by feeling and taste). </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Now take your oven dish and butter the bottom and sides.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Start assembling the dish. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Put a layer of potato slices at the bottom, followed by a layer of zucchini.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Layer of eggplant. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Layer of mushrooms and crumble the feta cheese and add the feta cheese with the mushrooms. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Add tomato paste and spread it out over the layer.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Add some of your fresh herbs (I used basil and oregano leaves, the basil finely chopped) to this layer as well. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Add a layer of tomato (I like it fresh).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Another layer of potatoes, a layer of zucchini and a layer of eggplant. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Now add your bechamel sauce as the final layer and make sure it fully covers the top. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sprinkle grated parmesan and the remaining grated cheddar over the top of the sauce. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Now that the dish is fully assembled, bake it in a preheated oven at 190C for 45-50 minutes. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Serve it with a tzatziki (Greek yoghurt, cucumber and dill dip) to balance the heaviness of this dish. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">For a non-vegetarian version, you can exchange the mushrooms/feta mix with minced meat and onions. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-53277254028948978202015-12-20T06:49:00.003-08:002016-10-03T04:39:25.576-07:00Roasted capsicum & tomato soup<span style="font-family: "trebuchet ms" , sans-serif;">(Serves 4-6)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u><span id="goog_1218291711"></span><span id="goog_1218291712"></span><br /></u></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 large red capsicums</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 large red onion</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">6 large tomatoes (or 8 smaller ones)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Fresh basil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Fresh rosemary</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Olive oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 cups of stock</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Tomato paste (i used Leggos stir through instead for extra flavour)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Roasted pumpkin seeds for garnishing</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Preparation:</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Cut the capsicum and onion into wide strips.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHvG33Y2IBPLL6OI0KKZo4dUvuK0118FGYd8kB8IqyZ4aFv1k1Ndul4Y_1sWlsplnzXREtOCfL0eyaIDvEFosYTpR6E29zREXJwq0yCEQVVE7N7OFvIdMlpPRSAxbm6ud6hi0YNOagXPC/s1600/11760104_10153191985059865_6083427256541247070_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHvG33Y2IBPLL6OI0KKZo4dUvuK0118FGYd8kB8IqyZ4aFv1k1Ndul4Y_1sWlsplnzXREtOCfL0eyaIDvEFosYTpR6E29zREXJwq0yCEQVVE7N7OFvIdMlpPRSAxbm6ud6hi0YNOagXPC/s320/11760104_10153191985059865_6083427256541247070_n.jpg" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif;">Sprinkle oven dish with olive oil, arrange the capsicum & onions on the dish and sprinkle a bit more olive oil over it. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Arrange a few twigs of rosemary and basil leaves over the capsicum.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Put in preheated oven (around 200C) for 45-50 mins until the edges of the vegetables are slightly charred and the capsicum has softened but is still in shape.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">While the capsicum is baking, heat a pan of water on the stove and cut a cross on top of the tomatoes. Dip the tomatoes into the boiled water for a minute and take them out soon as the skin comes loose. Remove the skins of the tomatoes. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeqH2TqOPlwo9jTmwzH8fJ0nDoqhOLLxz1y_AMb4Aq5qpsAbFK0psMNo8Kg_LTfLbPBdpj1lPl3EXzlqronYk554cIhVmwcF5YxCUgR_G4HIsc1cJt5ZmeqGi843XKybasQ3iLY3sD3-L6/s1600/10253838_10153191985404865_4500736516487441589_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeqH2TqOPlwo9jTmwzH8fJ0nDoqhOLLxz1y_AMb4Aq5qpsAbFK0psMNo8Kg_LTfLbPBdpj1lPl3EXzlqronYk554cIhVmwcF5YxCUgR_G4HIsc1cJt5ZmeqGi843XKybasQ3iLY3sD3-L6/s320/10253838_10153191985404865_4500736516487441589_n.jpg" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif;">Cut them up into smaller parts and make your stock. Add the tomatoes to it. Cook till tomatoes get soft (about 5-10 minutes).</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">For the capsicum & onion, remove the rosemary and basil leaves (they have infused their flavour already with the capsicum) and cut the capsicum & onion to slightly smaller chunks. Add them to the tomato soup, bring to boil and let simmer for a few minutes.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Switch the heat off and use a stick blender to make it smoother.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Serve with a few rosemary & basil leaves & roasted pumpkin seeds (or pine nuts).</span><br />
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<br />whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-42100781294321612142012-10-27T01:15:00.001-07:002015-12-20T07:41:17.256-08:00Fresh Mushroom soup<div dir="ltr" style="text-align: left;" trbidi="on">
A mushroom soup without cream, just mushrooms. This recipe serves 4 - 6 persons.<br />
For best taste use flavourful mushrooms like Portobello mushroom, or a mix of different mushroom varieties.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JKLp4LFlAvsXuViuCKAfDlbFtMrA0GWXdettk6t6nwgrkzz_GUUNi7e_E2LLMquB27GvreQjKK1A7b8adADj3dE7Ic9v-d2dVfl3B91COaVHA6MA5iJysNj1RFWVywagvQv2H9bz0wiC/s1600/IMG_2229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JKLp4LFlAvsXuViuCKAfDlbFtMrA0GWXdettk6t6nwgrkzz_GUUNi7e_E2LLMquB27GvreQjKK1A7b8adADj3dE7Ic9v-d2dVfl3B91COaVHA6MA5iJysNj1RFWVywagvQv2H9bz0wiC/s320/IMG_2229.JPG" width="320" /></a></div>
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<b>Ingredients</b><br />
500 g mushrooms<br />
175 g butter<br />
1 cup of wheat flour<br />
1 cube stock (chicken or vegetable)<br />
fresh ground pepper<br />
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<b>Preparation</b><br />
Clean and cut the mushrooms into fine pieces, keep a few in larger slices for garnish.<br />
Put the cut up mushrooms in a pot add a bottom of water and put it on medium fire on the stove. Let the mushrooms simmer for about 5 mins or slightly longer, occasionally stir through till they are soft. Switch the stove off and drain the mushrooms through a sieve while collecting the water in a bowl. Keep both aside for later use.<br />
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Make a roux of the butter, wheat flour and mushroom water (see below the steps on how I make a roux). Add back the mushrooms, 1 stock cube, pepper, and stir through. If you want to make it a fine mushroom soup, at this point you can use a stick blender to blend it and then add the bigger slices of mushroom as a decoration (make sure you have simmered them as well and kept separate after that).<br />
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Serve with French bread or garlic bread.<br />
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<b>How to make a roux</b><br />
Melt the butter in pot, till it is yellow and has small bubbles.<br />
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Take a tablespoon and scoop in a spoon of flour. Stir it through and make sure there are no clumps forming. Keep adding another spoon and stir and repeat this till the butter has merged with the flour into a ball (it is never a very nice ball for me, but something like in the next picture).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpYQSKUe0asvontBv2fU29FVVKTHDzJ4IgzBwo8wjgUIq94S21e9jmUzVrgZqPd9TTqTtvUtAWSEIsECc8gTj4Yx2mkl7JxHdwdZZ9uEH28y2xFm3FjktCIu7Co736QRVNd7_KYatXqBj/s1600/IMG_2224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpYQSKUe0asvontBv2fU29FVVKTHDzJ4IgzBwo8wjgUIq94S21e9jmUzVrgZqPd9TTqTtvUtAWSEIsECc8gTj4Yx2mkl7JxHdwdZZ9uEH28y2xFm3FjktCIu7Co736QRVNd7_KYatXqBj/s320/IMG_2224.JPG" width="320" /></a></div>
Take a soup ladle full of the mushroom water and add it to the mixture. Slowly stir it through, and then add the next ladle full of water and keep stirring. It will slowly become a chewing gum like texture until it gets into a smooth paste and finally it is a saucy mixture.<br />
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If you are making a roux for a sauce, then stop here and don't add more liquid, but if you are making a soup, at this point add the rest of your water and stir it so that it is a nice smooth soupy texture (use your feeling to see how watery you want the soup to be).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHpfRJfKp3WFSdoWJT_n7EgSLmUPmUnRzoRNhYK4d6l3PlIRjSs-3UnlRhOQfhiGCPDn1YtG2_oswgzhpIkR67_66YFgX7GFBQ5qKtBXQuCrINkpJ985SV1p3EcznCDy3sbSbj4YlEa1D/s1600/IMG_2228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHpfRJfKp3WFSdoWJT_n7EgSLmUPmUnRzoRNhYK4d6l3PlIRjSs-3UnlRhOQfhiGCPDn1YtG2_oswgzhpIkR67_66YFgX7GFBQ5qKtBXQuCrINkpJ985SV1p3EcznCDy3sbSbj4YlEa1D/s320/IMG_2228.JPG" width="320" /></a></div>
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Then add the rest of the ingredients to your soup.<br />
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Instead of water you can use milk as well (e.g. to make a Bechamel sauce).<br />
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Apologies for the bad quality pictures, it was in a steamy pot with a phone camera and the light behind me, so the shadows is yours truly!</div>
whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-7654982331918471022008-12-28T06:41:00.000-08:002012-09-15T23:08:10.038-07:00Dutch Cheese cake (non-baked) - Kwarktaart<img style='position: relative; float: right; margin-left: 5px;' border='0' width='200' height='300' src='http://multiply.com/mu/whitecatsg/image/6/photos/upload/300x300/SVeeNAoKCtAAAEwJ8y41/IMG-5972.jpg?et=hB%2BZnXkcW5Re0v6Pekofow&nmid=0'><br clear='right'><b>Description:</b><br>This cake is made with fresh curd cheese, which is a very young cheese and tastes like yoghurt. The difficult part is to get the right ingredients in Singapore. <br><br>In Dutch this cheese is called "kwark" (pronounce as: quark), in French it's "fromage fraiche" - learn more at wikipedia: <href a="http://en.wikipedia.org/wiki/Quark_(cheese)"><a href="http://en.wikipedia.org/wiki/Quark_(cheese">http://en.wikipedia.org/wiki/Quark_(cheese</a>)</href><br><br>This cake is not oven baked and it needs to stiffen up in the fridge overnight, preferably about 24 hours.<br><br>In this case I used strawberries, but other fruits can be used too (berries are best), try not to use kiwi's as they break down the enzymes in the cake - and some fruits don't work with agar agar if you use that instead of gelatin. <br><br>I couldn't find gelatin sheets, so I used agar agar, but with 2 packets of it it didn't get the same texture as gelatin - maybe I did it wrongly? If anyone has a suggestion, please let me know!<br><br><b>Ingredients:</b><br>half packet of digestive biscuits<br>50 g butter <br>2 packets of agar agar (maybe more?) or 10 sheets of gelatin<br>500 g strawberries<br>1 lemon (or orange)<br>500 g curd cheese<br>150g caster sugar<br>125ml whipping cream<br><br><br><br><b>Directions:</b><br>Crush the biscuits and mix it with melted butter to form a dough to stick on the bottom of the cake tray. Coat the tray with butter before plastering the cookie dough on the bottom. Use a spoon to flatten it and make it smooth.<br><br>Whip the cream with 25 grams of caster sugar in a bowl until nearly stiff. Fold it into the curd cheese. Wash half of the strawberries and cut them into small pieces, add to the curd cheese mixture as well. Add the remaining sugar to it as well. Give it a taste and make sure it's not too sweet and not too sour. <br><br>For agar agar - what I did was: squeeze the lemon, add a bit of water, dissolve the agar agar in it and slowly bring it to a boil. Keep stirring. Add this to the cheese mixture while it is still in fluid form. Mix well. <br><br>Add the mixture to the cake form and spread it on top of the base. Cover with plastic foil and put in the fridge. Let it firm up. <br><br>If you like, whip some more cream and spread it over the top and add fresh half strawberries for decoration. <br><br><br><br>Somehow it didn't firm enough and not equally with the agar agar. <br><br>This is how you would do it with gelatin: Place the gelatine in a bowl of cold water and leave to soak for about ten minutes. Squeeze the lemon and heat the juice in a pan. Squeeze the gelatine to remove excess water and stir into the lemon juice until dissolved. Allow to cool. Mix it with the curd cheese mixture. <br><br>If anyone has an idea where I can buy gelatin sheets in Singapore - please let me know!<br><br>[photo courtesy of Upali Kohomban]<div></div>whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com2tag:blogger.com,1999:blog-110377051673805436.post-16926920093465032202008-12-28T06:09:00.000-08:002012-09-15T23:08:10.013-07:00Belgian Endives from the oven (witlof uit de oven)<img style='position: relative; float: right; margin-left: 5px;' border='0' width='200' height='300' src='http://multiply.com/mu/whitecatsg/image/10/photos/upload/300x300/SVeWkAoKCtAAAFdy4sE1/IMG-5947.jpg?et=XMGXrbcen2mVfnm4knpPGw&nmid=0'><br clear='right'><b>Description:</b><br>This is actually my mum's recipe, the way I remember it - and this is my favourite way to eat this vegetable. <br>It's not very common on this side of the world, but I managed to find it in Cold Storage! <br>(wikipedia: <a href="http://en.wikipedia.org/wiki/Belgian_endive">http://en.wikipedia.org/wiki/Belgian_endive</a> )<br><br><br><b>Ingredients:</b><br>3 - 4 Belgian Endives<br>sliced ham (I used smoked ham and as the slices were quite small I had 6 slices)<br>soft grated cheese (I used mozzarella)<br>a bit of butter to coat the oven dish<br><br><b>Directions:</b><br>Clean the vegetable and take out the hard kernel at the stem. Use a small kitchen knife and cut out a cone shape from the stem, leaving the vegetable in one piece, make sure it's not falling apart. <br><br>Boil the vegetables till they get soft and turn colour (they are white originally and after boiling they become grayish green). <br><br>Drain them well and let them cool down. <br><br>Prepare an oven dish that is large enough to keep the vegetables next to each other. Coat the bottom and sides with butter, so that the vegetables won't stick to the dish. If you like you can sprinkle breadcrumbs over it as well. <br><br>Wrap the endives in the ham and place them nicely in the oven dish. Sprinkle the cheese over the top. <br><br>I cut the endives into 2 pieces each, so that it would be easier to serve it later, but this is up to you, you can leave them whole as well. <br><br>Put in the oven at about 180 C degrees for 10 - 15 minutes to bake it off and serve as a side dish. <br><br>[photo courtesy of Upali Kohomban]<div></div>whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-12739080211985152892008-12-28T05:50:00.000-08:002015-12-20T07:41:58.654-08:00Coq au Vin (rooster in wine)<img style='position: relative; float: right; margin-left: 5px;' border='0' width='300' height='200' src='http://multiply.com/mu/whitecatsg/image/4/photos/upload/300x300/SVeS2QoKCtAAAF3wADU1/IMG-5956.jpg?et=U%2CnqcLympeD547AKaTjWbw&nmid=0'><br clear='right'><b>Description:</b><br>I made this for X'mas dinner, following a recipe from Nigel Slater of the Guardian: <a href="http://www.guardian.co.uk/lifeandstyle/2001/nov/25/foodanddrink.shopping">http://www.guardian.co.uk/lifeandstyle/2001/nov/25/foodanddrink.shopping</a><br><br>He has some great suggestions on the type of wine, bacon, and what kind of chicken to choose to get closest to the original taste of the dish.<br><br>It's a stew type dish, that means you need sufficient time - best is if you have all day to do the preparations and cooking the dish. <br><br>You will need wine too and it should be a full bodied red wine - as Burgundy (Bourgogne) wine is really expensive here, I chose a Shiraz from Australia - it will have the berry flavour and body that you need. <br>I didn't add the cognac - I found some other recipes and it seemed something that is optional. <br><br>A rooster is hard to get here, but I choose a kampung chicken and added some extra chicken legs and wings to the dish as well. <br>Below is my adopted version of Nigel Slater's recipe.<br><br>Upali brought his camera along, and I wasn't in the mood to take pictures, so photo courtesy of Upali Kohomban. <br><br><b>Ingredients:</b><br>a large kampung chicken, cut into large pieces + added extra chicken legs and wings - kept the neck, feet and some of the bony parts to make the stock.<br>an onion, a carrot and a few peppercorns for the stock <br>150g bacon (couldn't get it in the piece - so bought a packet of thick slices)<br>olive oil<br>2 medium sized yellow onions <br>a large carrot <br>4 ribs of celery <br>4 cloves of garlic <br>2 tbsps flour <br>a bottle of red wine <br>4 or 5 small sprigs of thyme <br>3 bay leaves <br>12 shallots, peeled (whole) <br><br>boiled baby potatoes with added herbs and a warmed with a bit of butter, to serve<br><br><b>Directions:</b><br>Put the chicken bony pieces, neck, feet and other parts that you don't want to eat into a pot, cover with water, add an onion and a carrot, half a dozen whole peppercorns and bring to the boil. Turn the heat down and let it simmer to a stock until you need it.<br><br>Cut the bacon into short strips; they need to be thicker than a match but not quite as thick as your little finger. Put them, together with the olive oil (or butter if you prefer that), into a thick-bottomed casserole - one of enamelled cast iron would be perfect - and let them cook over a moderate heat. Stir the bacon from time to time - it mustn't burn - then, when it is golden, lift it out into a bowl, leaving behind the fat in the pan.<br><br>Season the chicken pieces with salt and pepper and place them in the hot fat in the casserole, so that they fit snugly yet have room to colour. Turn them when the underside is pale gold. The skin should be honey coloured rather than brown - it is this colouring of the skin, rather than what wine or herbs you might add later, that is crucial to the flavour of the dish. Lift the chicken out and into the bowl with the bacon. I had to do the baking of the chicken in batches as my pan wasn't large enough. <br><br>By now you should have a thin film of goo starting to stick to the pan. This is where much of your flavour will come from.<br><br>While the chicken is colouring in the pan, peel and roughly chop the onions and carrot, and wash and chop the celery (I did this before starting the cooking, but if you can multi-task you can do it at this stage). With the chicken out, add the onions and carrot and celery to the pan and cook slowly, stirring from time to time, until the onion is translucent and it has gone some way to dissolving some of the pan stickings. Add the shallots and garlic (sliced), as you go. Return the chicken and bacon to the pan, stir in the flour and let everything cook for a minute or two before pouring in the wine and tucking in the herbs. Spoon in ladles of the simmering chicken stock until the entire chicken is covered. Bring to the boil, then, just as it gets there, turn the heat down so that the sauce bubbles gently. Cover partially with a lid.<br><br><br>Check the chicken after 40 minutes to see how tender it is. It should be soft but not falling from its bones. It will probably take about an hour, depending on the type of chicken you are using. Once the chicken is tender, take out the chicken pieces and put them in a bowl.<br><br>Turn the heat up under the sauce and let it bubble enthusiastically until it has reduced a little. As it bubbles down it will become a bit thicker - though not thick - and will become quite glossy. Let it reduce to your liking - I actually liked the sauce and didn't let it get very thick. <br><br>Return the chicken to the pan with the sauce and serve with the potatoes.<br><br>For the potatoes I used baby potatoes, peeled them, boiled them, drained, then when my guests arrived, I heated them up quickly by melting a bit of butter in the pot, adding the potatoes and a few herbs and tossing them around in the pot for a few minutes, just to get them warm. Don't add too much butter, it's really just to warm them up again - so that you can prepare all and don't need to do too much when the guests get there. <div></div>whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-63869151357493830272008-08-16T00:42:00.000-07:002012-09-15T23:08:10.035-07:00Beef Stroganoff (Russian)<b>Description:</b><br>Another Russian dish, beef strips in a sour cream sauce, served with rice, bread, potatoes or pasta (it really goes well with any type of carbs!).<br><br>I served it with rice and French long green beans. I read a few different recipes online and made my best of and did my own version as recorded here. <br>It's a very quick, easy recipe, takes about 10 mins to prepare once you have the ingredients ready. <br><br><b>Ingredients:</b><br>300 gr beef (sirloin or tenderloin) cut in thin slices<br>2 onions<br>mushrooms<br>1 cup of sour cream<br>flour<br>salt<br>pepper<br>butter<br><br><b>Directions:</b><br>I got the butcher to slice the beef for me in thin slices, but if you get a chunk you'll have to do your own slicing, as thin as possible. <br><br>Peel, clean and cut the onions, and I cut two cloves of garlic as well (optional). <br>Clean and cut up the mushrooms.<br>Mix some flour (about 2 tablespoons) with salt and freshly ground black pepper. Spread the flour mix on a plate and coat each beef slice on both sides with the mixture. <br><br>Heat some butter (should be enough to cover the bottom of your frying pan) till it gets bubbly. Quickly fry the first batch of beef slices on both sides on high/medium heat. Make sure the butter and beef don't get burnt. <br>Take out the fried slices of beef and keep them aside on a plate. <br>Add a bit more butter and do the next batch till all beef slices have been nicely fried with brown colour.<br><br>Now keep the butter in the frying pan that you used to fry the beef and add the onions (and garlic). Add some more butter if necessary, make sure it won't stick to the pan and won't burn. <br>Take out the onions when nicely fried and keep aside with the beef. Add a bit more butter and fry the mushrooms till brown and soft. <br>Lower the fire, slowly spoon in the sour cream, make sure it won't get to a boil keep stirring. Add a bit of water as well (about half cup). <br>Add the onions and beef back into the mixture. Stir all through. <br><br>Serve hot with rice (or potatoes, bread, pasta).<br> <div></div>whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-46741087738433321602008-08-16T00:25:00.000-07:002012-09-15T23:08:10.028-07:00Borsch (Russian beetroot soup)<b>Description:</b><br>A healthy & hearty soup, for cold winter nights or just as a change of palate in a hot country like Singapore... <br><br>I read a few different recipes online and sort of made my own version of it, recording it here so I won't forget how I did it... <br><br><b>Ingredients:</b><br>1 beetroot<br>a few chunks of beef (with some bone) for the broth - (or 1 liter beef stock)<br>half a cabbage (any type of cabbage, e.g. Chinese cabbage will do)<br>1 large carrot<br>2 tomatoes<br><br>Optional: add potatoes, or tomato puree (for a thicker soup). <br><br><br><b>Directions:</b><br>Wash the beef and rinse with hot water.<br>Boil the beef chunks in a pot with water and let it cook for about 1 hour to get the beef stock and make the beef soft.<br><br>Meanwhile, prepare the vegetables:<br>Clean the beetroot, half it and cut each of the halves into thin slices. <br>Clean the carrot and cut into thin slices.<br>Wash the cabbage and into strips. <br>Cut the tomatoes into 6 or 8 slices. <br><br>Once the broth is done, take out the chunks of beef and use a fork to peel of the strips of beef. Add back the beef in small strips into the stock. <br>Add the beetroot to the stock and the carrots. <br>Let it cook for 30 mins. <br>Now add the cabbage to the soup and let cook for another 15 mins. <br>Add the tomatoes as well in the last 5 mins.<br><br>Season with a bit of lemon juice, sugar and salt to taste, and freshly ground pepper. <br><br>Serve with a bit of sour cream if you like a more creamy version. Add the sour cream only when serving, don't mix it through the soup.<br><br>Serve with a soft bun or a slice of French loaf.<div></div>whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com1tag:blogger.com,1999:blog-110377051673805436.post-2678996031018811482008-03-23T06:35:00.000-07:002012-09-15T23:08:10.017-07:00Cajun Prawns with Pineapple Salsa<img style='position: relative; float: right; margin-left: 5px;' border='0' width='300' height='225' src='http://multiply.com/mu/whitecatsg/image/2/photos/upload/300x300/R@ZcqAoKCtAAAH-h-LY1/22032008231.jpg?et=EErcF9fysVGUUw%2BnNfvjAQ&nmid=0'><br clear='right'><b>Description:</b><br>A variant to the recipe that I found on: <a href="http://thebestrecipes.wordpress.com/2008/03/06/cajun-fish-with-pineapple-salsa-and-wilted-spinach-salad/">http://thebestrecipes.wordpress.com/2008/03/06/cajun-fish-with-pineapple-salsa-and-wilted-spinach-salad/</a> <br><br>Marinated shelled prawns for the afternoon in Cajun spices, Worchestershire sauce and beer. Pan fried them just before dinner. The pineapple salso has fresh mint in it, pineapple, capsicum and a small onion. Think the salsa can be improved, I guess I put in a bit too much of pineapple, but it was nice anyway... The prawns can be replaced with white fish fillets, which might be nicer - will try this next time... <br><br><br><b>Ingredients:</b><br>1 kg large prawns<br><br>marinade:<br>2 tablespoons Worcestershire sauce<br>11/2 teaspoons ground black pepper<br>11/2 tablespoons Dijon mustard<br>5/6 Dashes of Tabasco<br>2 teaspoons cajun seasoning (original recipe has 2 teaspoons paprika and 1/4 teaspoon cayenne pepper)<br>5 cloves garlic, crushed<br>1 lemon, juiced<br>1/2 Cup beer<br><br>Pineapple Salsa:<br>250g fresh pineapple<br>1/2 red capsicum<br>1/2 yellow capsicum<br>1 small red onion<br>2-3 tablespoons fresh mint<br>1 tablespoon fresh coriander (substituted with dried coriander leaf flakes)<br><br><br><b>Directions:</b><br>Clean the prawns and remove the shells, leave only the bit at the tail in tact. <br>Mix the marinade ingredients in a bowl and add it to the prawns. Leave the marinated prawns in the fridge overnight or at least for a few hours. <br><br>For the salsa, chop the onion, pineapple, capsicum into fine pieces. <br>Cut the mint leaves fine. Mix all together and refridgerate.<br><br>Fry the prawns (discard the marinade) until they are nicely cooked. Serve on a plate. The salsa can be added at the side. <br>If you use fish instead of prawns, spread the salsa over the fish fillets. <br><div></div>whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0tag:blogger.com,1999:blog-110377051673805436.post-37827010246618417962008-03-22T22:33:00.000-07:002012-09-15T23:08:10.023-07:00Gumbo Soup<img style='position: relative; float: right; margin-left: 5px;' border='0' width='160' height='120' src='http://multiply.com/mu/whitecatsg/image/2/photos/upload/300x300/R@XroQoKCtAAAC94TW41/gumbo.jpg?et=Q5z5pEO4%2BVZh0RGVirIAfA&nmid=0'><br clear='right'><b>Description:</b><br>This is a Cajun soup where anything goes, I made a chicken & sausage version - basically cooked it for the whole afternoon on the slow cooker. It has a mix of herbs and spices, meat or fish, and sturdy vegetables like okras, celery, carrot, capsicum, onion. The soup can be a meal on its own, it's very heavy as it has a roux base (roux = mix of wheat flour with oil or butter). I served it with French bread (to dip in the soup), but it can be served with rice too. Some people add rice in the soup itself. <br><br><b>Ingredients:</b><br>1 cup oil<br>1 cup (wheat) flour<br>2 large onions<br>2 capsicums<br>1 carrot<br>6 ribs celery<br>6 cloves garlic<br>12 okras<br>2 litre chicken stock<br>4 bay leaves<br>1 teaspoon dried thyme leaves (i couldn't get those)<br>3 teaspoons Cajun seasoning<br>salt & pepper (to taste)<br>1 chicken<br>1 salami sausage (original recipe requires Andouille sausage - I substituted with Hot Hungarian Salami)<br>gumbo file powder<br>fresh parsley<br><br><b>Directions:</b><br>Chicken chopped into chunks. Sausage chopped into cubes. <br>Season the chicken with salt, pepper and Cajun seasoning. Brown quickly in frying pan. <br>Take out the chicken - keep aside, brown the sausage, take out, keep aside with the chicken (discard the fat). <br><br>Make a roux of the oil and the flour. Heat the oil, slowly pour in the flour, stir and keep stirring till it becomes a dough ball and turns light brown. I make it peanut colour - some people make it chocolate (but that's tough ... ) - careful not to burn it. If it does get burnt... start again. <br>Take out the dough and put it in the fridge for about half an hour to let it cool off. <br><br>Meanwhile clean the vegetables and cut them into chunky pieces. <br>The onion in large pieces too. The garlic in slices. <br><br>Make a chicken stock (or buy ready made one - I made mine with chicken stock cubes and water). <br><br>Put the roux dough back in the pan - slowly heat and add a bit of the chicken stock. Stir till it gets to a smooth paste. Add a bit more stock, keep stirring, keep adding stock, keep stirring. Make sure at all times that you have a smooth substance. Once you have added half of the stock, it's time to add the vegetables and the chicken. Stir, add remainder of the stock, stir again and now put it in a slow cooker to let it cook for a few hours. <br><br>Before serving add the chopped parsley. <br><br>Serve hot with French bread or rice. <br><div></div>whitecathttp://www.blogger.com/profile/04893687037604495309noreply@blogger.com0