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Monthly Archives: April 2017

Tahini Soup

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This is a fresh soup for spring.

Tagliatelle with Eggplant and Feta

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I used both basil and mint for this dish.

pasta

Semolina Pudding with Raisins

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pud

I was craving something sweet and quick. I toasted some sliced almonds and golden and dark raisins in a little coconut oil, then set them aside and roasted a small piece of cassia and two cardamom pods along with some semolina. When it was toasted, I added in some saffron and hazelnut milk until I got the desired consistency. I sweetened it with agave and stevia, then mixed in the reserved fruit and nut, and added a little tahini. I topped it with dried rose petals.

Intruglia

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I used this recipe for this thick soup.

soup

Danpatjuk

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I made this mildly sweet porridge using agave syrup in place of honey to make it vegan.

soup

Fasolakia Lathera

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I worked from this recipe, using half the oil it called for at the suggestion of a Greek friend. Unfortunately my tomatoes looked a little anaemic this time of year, so I was unable to get the bright colour of the original recipe.

beans

Hwajeon

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This was my first attempt at Hwajeon, a pan-fried rice cake in syrup.

korean3

Normally they are decorated with the leaves of a daisy and the flower is made from jujube. I only had dried jujube, so I soaked it in water, but I also made half of the cakes using softer medjool dates.

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I didn’t have daisy leaves, so I used mint and dill leaves. I was afraid they would impart too much flavour – especially the dill – but it turned out okay. The cakes are thicker than they ought to be, and I clearly need a more delicate touch with my floral design, but I still think they’re pretty.

Creole Okra

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I worked off of this recipe but used fresh okra and fresh tomatoes.

okra

Kongnamul Muchim

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I used the spicy variation of the recipe, substituting black sesame seeds for white ones to give the dish a little more contrast.

korean

Carrot-Galangal Juice

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It’s been a while since I posted about juice, because there isn’t all that much to say about it. I had galangal left from making Thai green curry paste, so I decided to make carrot-galangal juice with a touch of mint.  I used 2 carrots, 4 mint leaves, 500 ml water and piece of galangal about half a thumb by one thumb in size. I also added a few drops of flaxseed oil and some liquid stevia after I had blended and drained it.

juice

Galangal has a bit more kick than ginger, which is what I would usually use in this juice, so the stevia is certainly needed. It’s extremely refreshing and I like it better than carrot-ginger juice.