Oh the joys of living vegetarian! (seen in Hongkong, probably on Lantau island).
Posts Tagged ‘ vegetarian ’
Dum aloo, sweet and spicy new potatoes
Summer, it seems, was a Wednesday in May, right now there is a steady downpour, and my roof terrace looks like a pond – high time for some warming comfort food. This is perfect with tiny new potatoes, which don’t need peeling, just a thorough scrub. Dum aloo, sweet and spicy new potatoes Portionen: 4 Zutaten about 30 small new potatoes 2 tbsp ghee, or coconut oil 5-6 green cardamom pods 1 tsp cumin seeds 1 cinnamon stick, or cassia bark 2 bay leaves 3-4 cm fresh ginger, grated 400 g can cherry tomatoes, or chopped tomatoes 1 tsp sugar salt and pepper 1 serrano chile 3 tbsp chopped fresh coriander Zubereitung Cook the potatoes in a saucepan of boiling water for 12-15 minutes, until tender. Drain and…
Lemon Curd Ice Cream
A perfect winter treat. Lemon Curd Ice Cream Ingredients 3 egg yolks 55 g caster sugar 300 ml (full-fat) milk 200 g creme fraiche 200 g lemon curd (store-bought or homemade) Instructions Slowly heat the milk in a saucepan, bringing it to the boil. Use a separate mixing bowl to beat the yolks and sugar together and while still beating, add the milk from the pan. Return to the heat, keep stirring until the mixture forms a film over the back of the spoon. Remove from the heat and allow to cool. Do not allow the mixture to boil or it will separate. Chill in the refrigerator. In a bowl mix the lemon curd and creme fraiche and stir in the chilled custard. Churn in your ice cream maker. Number…
Spinach, Hokkaido Squash & Sweet Potato Curry
So, there was this leftover piece of raw hokkaido squash in my fridge… and I was craving something with a whole lot of vegetables. Finally, I used a Spinach & Sweet Potato Curry from BBC Good Food as inspiration. While the editors of OLIVE magazine paired this with store-bought naan, I have opted for freshly-made naan. Spinach, Hokkaido Squash & Sweet Potato Curry This serves 3-4 (with bread) 1 orange-fleshed sweet potato, cut into chunks a piece of hokkaido squash, similar in size / weight to the sweet potato, cut into chunks 250 g spinach, washed & roughly chopped 4 naan bread, warmed through 500 ml coconut milk 1 onion, finely sliced 3 tablespoons Biryani curry paste, depending on how hot you like your curry chopped cilantro, optional, for…
Zucchini and ricotta stuffed pasta shells
Conchiglioni con ricotta e zucchine The June 2011 issue of OLIVE magazine, featuring (among other stuff) simple Italian cuisine, was a godsend when planning my weekend menu. I was looking for something vegetarian, and those pasta shells were perfect for some gluten-loaded fun. I followed the recipe almost to the t – almost because I had some shallot to go into the tomato sauce, added a bay leaf, a tiny sprinkle of red pepper flakes, and a splash of balsamic vinegar, but other than that I stayed true to these directions: Stuffed & baked ricotta shells Serves 2 from OLIVE magazine, June 2011 olive oil 2 garlic clove, crushed 1x400g tin chopped tomatoes 20 (about 200g) giant pasta shells 500 g courgettes (zucchini), topped, tailed and grated 1/2 lemon, zested…
Pickled Watermelon Rind (Momofuku)
One of the recipes I consider quintessentially American are watermelon rind pickles. It would have never occured to me to actually use watermelon rinds, until I read about it in US American books. Funny enough, many recipes date back to the Amish which, in turn, are kind of descendants of German/Swiss immigrants. I guess, the basic idea of using watermelon rinds (which are, after all, relatives to ye olde cucumber) was not to waste anything edible – which is one of the principles I very much like about the Momofuku cookbook. In the cookbook, the authors mention that they have used the pickles in a simple plate of frisee lettuce and lardons, and I picked up the idea for my dinner above: a fennel salad with a lemon/olive oil dressing,…
Matcha Mochiko Marble Cheesecake
When I first saw the Japanese Cheesecake on Little Teochew, I knew I had to try it. But I would use glutinous rice flour (mochiko) instead of flour and cornstarch, to make it gluten-free. It did work, somehow, but I wasn’t overly impressed with the result. Still, the recipe had something… I decided that I want my cheesecake on the heavy, dense side, hold the fluffiness, and added sour cream. And matcha seemed to be the natural extra to be added to the recipe. After some more adaptations I came up with this – which isn’t only perfectly gluten-free, but also very tasty and beautiful. Matcha Mochiko Marble Cheesecake for a 24×24 cm square springform pan (9 by 9 inch) 50 g butter 250 g cream cheese 75 ml fresh…
Pandan Coconut Ice Cream
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. Pandan Coconut Ice Cream makes a scant liter of ice cream adapted from Almost Bourdain 1 can sweetened condensed milk 125 g creme double (that’s cream with 42% fat, or get double/whipping cream with the highest fat content you can find) coconut milk, about 200 ml 5 fresh pandan leaves 50 ml water 1/4 teaspoon pandan (kewra) essence Blend the shredded pandan leaves with 50 ml water in a blender until finely pureed, then…
Bitter Chocolate Ice Cream
Attention: this is not for the faint of heart, and probably not a chocolate ice cream your children will devour. Serious chocoholics, though, will love it! I fiddled a little with the recipe from OLIVE magazine, adapting some amounts, making only half a batch, and substituting the 70% cocoa solids chocolate with half Lindt 90% and half Callebaut 55%. To make this, you should use a decent Dutch process type of cocoa, the real, pure thing: no sugar or flavoring added, of the best quality you can get. Valrhona cocoa would be one of the obvious choices. Bitter chocolate ice cream – aka Chocolate Ice Cream for Adults 1/2 liter milk, full-fat 50 g chocolate, 90% cocoa solids, chopped 50 g chocolate, 55% cocoa solids, chopped –(or 100 g bittersweet…
Carrot & Hijiki Salad w/ Purple Cabbage
Years ago, I saw this pic on flickr and asked for the recipe, and received a friendly and helpful answer–but somehow never got to trying the recipe. When I spotted hijiki at my Asian greengrocer’s, I decided it was high time to do so. And boy, am I glad I did! Carrot & Hijiki Salad w/ Purple Cabbage One of the main flavors is hijiki (Sargassum fusiforme), an algae or rather sea vegetable native to the Pacific ocean, which is used a lot in Japanese cuisine. It is rich in minerals such as potassium, iron or magnesium, but seems to have higher levels of arsenic as well. Is it dangerous? While the consumption of more than 4.7g hijiki seaweed per day could result in an intake of inorganic arsenic…
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