This month’s IMBB event is hosted by A la Cuisine, featuring tea as ingredient. Tonight we had a fabulous dinner with Prawns with Green Jasmine Tea and Almonds What you need:
Cooking & Recipes
IMBB #16 – Eggs – Japanese Omelet Salad
This month’s edition of Is My Blog Burning is hosted by Seattle Bon Vivant, featuring one of the most versatile ingredients ever: eggs! Funny enough, my second entry to an IMBB event is also the first native entry to this blog on its new location. I am glad I made it just in time to participate – although I knew all along what I was going to cook, the approach of incredibly hot summer weather (and hey, we’re even north of Seattle over here in Hamburg, Germany) slowed my mind considerably. At last, I managed to get the ingredients I needed for a Japanese Omelet Salad This is inspired by and adapted from a recipe in Paul Gayler’s ‘Vegetarian Cookbook”. The recipe says to put the rice and veggies...
Dim-Sum Stuffed Peppers
This is taken from one of my all time favorite cookbooks, Elizabeth Rozin’s “Blue Corn and Chocolate”. I’ve had more shrimps (more like a 1 lb-bag) which was ok, a few tablespoons leftovers went into a tortilla de camarones or Spanish shrimp omelet for the BF to take to work today. At the Turkish greengrocers I bought 4 small green blocky peppers, I have seen these at oriental markets, but nowhere else. They are perfect for stuffing the traditional way (rice or ground meat or both) and seemed to fit the description in the recipe. The recipe says ‘makes 16 stuffed pepper pieces’. I found that smaller (and rather flat) pieces work perfectly – probably my blocky peppers are much larger, which would fit the increased amount of stuffing....
IMBB #15 – Coconut Pudding with Lime Sauce
IMBB 15th edition: Is my blog jelled? It did take me about 5 minutes to decide on my first entry to an IMBB event. With a key ingredient like gelatin, dessert was a natural. This Coconut Pudding with Lime Sauce does not look spectacular, but the taste is wonderful. It is not too sweet, and the cononut flavor is balanced by the tartness of the lime syrup. (makes 4 servings) for the pudding 4 leaves of white gelatin 4 tablespoons milk, cold 400 ml cocoonut milk, canned 200 g whipping cream 2 tablespoons confectioner’s sugar 1 tablespoon coconut liqueur, such as Malibu or Batida de Coco for the sauce 2 limes 100 ml dry white wine 3 tablespoons sugar Soak gelatin in cold milk until needed. Rinse 4 cups...
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