Pandan Coconut Ice Cream The second recipe chez Foodfreak featuring fresh pandanus leaves is this colorful ice cream, adapted from a recipe by AlmostBourdain. Ellie’s recipe uses pandan paste, which I haven’t seen in my part of the world, but since I had fresh pandan leaves, I pureed some to achieve the lovely color and taste.
Chris aka Mele Cotte came up with a wonderful idea I had to pick up immediately – celebrate Cinco de Mayo with a Cinco de Mango feast! I guess I have mentioned every now and then that I LOVE mangoes? And I found yet another way to cook creatively with them: Mango Shrimp Summer Rolls This makes a refreshing appetizer or summer snack, and with a salad a light and easy hot weather meal.
Zorra at Kochtopf is hosting the latest issue of the famous Sugar High Friday event and she has chosen Pudding as the theme. Seeing her gorgeous and well-photographed Blanc Manger I am almost hesitant to post my entry… I tried a new recipe and with some tuning ended up with these: Coconut Tapioca Pudding with Mango Topping I stopped at an Asian grocery to buy the tapioca pearls needed for this recipe and also the coconut milk. In fact, this is very much reminiscent of the desserts of South East Asia, people there seem to be very fond of a pearl texture in puddings, and it is a lot like sticky coconut rice. The puddings are very rich and a small serving goes a long way, so choose smallish...
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:
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....
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