This dish is an alternative to rice cakes in spicy-sweet sauce. It was an interesting dish but I prefer the classic chilli sauce.
Monthly Archives: June 2018
I enjoyed the Estonian rhubarb soup so much that I decided to make a Finnish berry soup, which I haven’t had in a few years. I used a mixture of blueberries, strawberries and raspberries. No recipe is really required, but here is one. I sweetened mine with a mix of stevia and apple-based fruit sweetener.
I topped it with oat cream.
I hesitate to call this cooking, because it is so easy, but I find this dish such a relief in hot weather that I wanted to share it. These are perfect for hot weather and healthier than most other alternatives.
Simply take a bunch of purple seedless grapes and wash them, remove them from the stem, and put them in a ziplock bag in the freezer. The sweetness is concentrated so that they taste like a treat, yet they are healthier than ice cream. They’re also better than frozen fruit juice, because the fiber is consumed.
The frozen grapes are easy to bite into. The interior has a texture similar to scraped granita.
I used king oyster mushroom, rehydrated black fungus, rehydrated Shiitake mushroom, and chestnut mushrooms in this soup. I opted for vegetable stock and green onions. I also took the opportunity to use up some frozen spinach instead of adding fresh spinach.
I used this recipe, but significantly reduced it to use just three purple carrots. I had to trim the tops off as they’d gone bad. I also decided to cook the cabbage in the simmering sauce, because it had a lot of tough bits and I didn’t want it crunchy. Finally, I decided that white sesame seeds would look better than black ones, given the darker carrots.