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Low Fat Paneer Tikka Masala

by michelletang118
written by michelletang118

Cabin fever has forced me to be increasingly confined in my creative space so as such, I have been incessantly tinkering with the plethora of spices Indian cuisine has to offer. Largely due to my quest to become vegetarian I have been concocting healthier Indian vegetarian dishes. Something as simple as substituting heavy cream with cashews works wonders.

In very general terms, tikka masala is a tomato and cream based sauce with magical blend of spices added. While most believe this dish is authentically Indian, some say this dish originated from Britain, with some disputing and saying it is from Glasgow, Scotland. Regarding the spices, it is totally up to you what concoction of indian spices you want to add. Below is just my personal favourite.

Note that this tikka masala sauce is most commonly paired with chicken, hence the “Chicken tikka masala” chicken name you often see in restaurants. But since I’ve been on a vegetarian – and paneer – craze, I opted to use paneer instead.

 

Low Fat Paneer Tikka Masala

PREP TIME: 12 min | ACTIVE TIME: 18 min | TOTAL TIME: 30 min | YIELDS: 2 servings

INGREDIENTS:

Paneer marinade:

  • 200 gram paneer
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon grated garlic
  • 1/ 2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil

Tikka masala sauce:

  • 2 tomatoes, diced
  • 1/2 medium onion, sliced finely
  • 1 teaspoon salt
  • 1 teaspoon grated ginger
  • 1 teaspoon garlic, minced
  • 1/2 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 3/4 cup water
  • 8 cashews
  • 1/4 teaspoon kashimi spice

METHOD:

  1. Marinade paneer in the paneer marinade mix as noted above.
  2. Heat saute pan on medium heat and add a dollop of oil. Once oil is sizzling, gently pan fry the paneer until it browns. Flip carefully. Turn off heat and set aside.
  3. In a separate pot or pan, heat a dollop of oil and add the onions. Sweat until translucent. Tip the chopped tomatoes in along with the cashews and the spices for the sauce. Add the water and cook for 8-10 minutes to let the flavours soak in.
  4. Transfer the sauce to a vitamix or high speed blender and blend on high until a smooth paste forms.
  5. Now return to the paneer cubes in the pan. Turn on the heat again to low and pour in contents from the blender. Gently stir to coat the paneer all over.
  6. Once mixture has simmered for another minute or two you can serve it in a bowl. Garnish with some chopped fresh coriander and cashews with a sprinkle of kashimiri spice if desired.

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30 minute mealsSidesVeganVegetables

Grilled Broccolini with Lemon and Aleppo Chilli

by michelletang118
written by michelletang118

Looking for a simple keto and vegan meal without the fuss? I may have the answer for you. Presenting the grilled broccolini dish with lemon and aleppo chilli. This dish will only take you 20 minutes to prepare and make.

But before we get down to the details, a little trivia for you. Did you the the broccolini was created in 1993 as a hybrid between the broccoli and chinese kale? Who would have thought the offspring would be so delicious. You get the benefits of both worlds: the florets found in broccoli and the longer, tender stems and leaves found in the Chinese kale. As such, it is a dream to cook with. You don’t have to worry about burning the delicate florets while waiting for the stems to cook. Not to mention, broccolini requires much less prep work than regular broccoli – no stem-peeling is necessary, just chop off the bottom 1/4 inch and you are good to go. More information about the differences between the broccoli, broccolini, and the rabe can be found here.

As for flavour, broccolini lands somewhere in the middle between the broccoli and Chinese kale. It has a mellower note and is less bitter than broccoli, while imparting a mild sweetness much more akin to the Chinese kale. The texture is second to none. The long stems have a pleasant crunch while the ratio of stem to leaf to bud is pretty perfect if you ask me.

So how to cook broccolini? While simply sprinkling some salt and olive oil and roasting these babies is the easiest way to cook these beauties, my favourite way to prepare broccolini is to char it on a grill pan so that it yields those irresistible char marks. To enhance the flavour profile, in addition to the olive oil and salt mix, I like to add some slices of garlic, a good squeeze of lemon juice and finish it off with a chilli kick.

As for the lemon, I would personally have preferred to use the Meyer lemon for salads (they are sweeter). However, as they are seasonal, it wasn’t an option here. For those curious to find out the difference between the regular lemon vs the Meyer, please read this.

Broccolini with Lemon and Aleppo Chilli

PREP TIME: 5 min | COOK TIME: 10 min | TOTAL TIME: 15 min | YIELDS: 2 servings

broccolini with lemon

INGREDIENTS:

  • 1/2 pound of broccolini
  • juice of half a lemon
  • 1 fresh lemon, sliced and/or wedged
  • teaspoon of aleppo chilli flakes
  • 2 garlic cloves, crushed or sliced
  • tablespoon of pine nuts, roasted
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of Maldon sea salt flakes
  • Pinch of black pepper, to taste

METHOD:

  1. Parboil broccolini in a pot of boiling water (along with some salt and oil) for 2 minutes and then quickly submerge into a bucket of ice water (to keep it green and prevent it from cooking).
  2. Pat dry (or use salad spinner). Heat a grill pan on high heat and brush some oil.
  3. Once grill pan is smoking, add the lemon slices. Wait 2 minutes and flip other side to repeat. You want those lovely char marks. Remove on a separate plate once done. 
  4. In same grill pan, brush some olive oil and layer the broccolini in one layer. Sprinkle the garlic on top along with some sea salt, pepper, chilli flakes and lemon juice. Wait 2-3 minutes and rotate so the other side is charred. Once cooked, serve it on a plate along with the lemon as garnish. Sprinkle more chilli flakes and the roasted pine nuts on top before serving.

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AppetiserMiddle EasternSaladVeganVegetablesVegetarian

Fig and Haricot Vert Salad with Date Molasses and Toasted Almonds

by michelletang118
written by michelletang118

LUSCIOUS FIG SALAD WITH HARICOT VERTS | Kid you not, this salad screams vibrant flavours

The luxury of a luscious ripe fig is second to none.  A sweet, honeyed taste and a soft (some might say ‘squishy’) texture make fresh figs worth seeking out. Unctuous fruit studded with discernible seeds are a far cry from the dried figs most people know.

When shopping for the best figs, remember that these gems are fragile. Rare is the fig shopper who finds perfect, unmarred fresh figs. Lucky for the rest of us, slightly wrinkled (but still plump) and even split figs (as long as they are not weeping or leaking), are what you want.  Avoid figs that look shrunken, are oozing from their splits, have milky liquid around the stem, or are super squishy.

Sadly, figs don’t store for long. Fresh figs wait for no one, so plan on eating them within a day or two of buying them. They keep best at room temperature with plenty of air circulating around them. They will keep a bit longer in the refrigerator, but chilling detracts a bit from their full flavour, so try to avoid it.

While a lot of people love to use fresh figs in desserts, I opted for a vibrant salad instead with a hint of middle eastern touch. For those of you who can’t source date molasses, pomegranate molasses also works (these you can find in a Middle Eastern grocer) or a good quality aged balsamic vinegar (just omit the red wine vinegar). 

Fig and Haricot Vert Salad with Date Molasses and Toasted Almonds

PREP TIME: 10 min | ACTIVE TIME: 5 MIN | TOTAL TIME: 15 min | YIELDS: 4 servings 

Ingredients:

  • 400g fine green beans / haricot verts, trimmed
  • 3 tablespoon of a high quality extra virgin olive oil
  • 1 tablespoon of red wine vinegar
  • 2 teaspoon of sea salt flakes
  • 2 tablespoons of date molasses (or pomegranate / good quality aged balsamic vinegar)
  • 1 tablespoon of red wine / wine vinegar
  • 8 large black figs, quartered
  • 70g of silvered or flaked almonds, toasted

Method:

  1. Toast almonds in a frying pan over medium heat until golden brown. Set aside to cool.
  2. Bring to boil a pot of water. Throw in the haricot verts and blanch for 2 minutes. Quickly transfer to an ice bath (bowl with ice water and ice cubes) to stop the cooking process and maintain the ‘crunchiness’ and vibrancy of the green colour.
  3. Make the dressing. Combine the red wine vinegar, date molasses, olive oil and pinch of salt together in a small mixing bowl and whisk (or use a jar and shake vigorously).
  4. Cut the figs into quarters (or if super large, into eighths).
  5. Pat dry the haricot verts with kitchen towels and arrange on a large serving platter, along with the quartered figs. Drizzle the dressing and sprinkle the toasted almonds before serving.  
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MediterraneanSaladSidesVegetables

Stir-fried Broccoli with Anchovies

by michelletang118
written by michelletang118

BROCCOLI WITH ANCHOVIES | A easy side dish with an umami punch

Broccoli with anchovies…who would have thought these two would pair well together. Well, I’m here to tell you that these two complement each other like a married couple and to elevate the pairing, I would suggest a generous toppling of garlic bread crumbs.

Now why the anchovies? These tiny cured fish pack a wallop of flavour in tiny amounts and because of that, I personally love to add them to everything from a simple salad dressing to a hearty beef stew. Canned or cured anchovies offer a totally different taste experience from your regular kosher salt. That’s because they deliver umami—a taste that’s loosely defined as particularly “savoury” (the other tastes are bitter, sweet, salty and sour). Give anchovies a try and wow the eaters in your home.

This broccoli dish can function as a simple side that can be made in less than 10 minutes. I’ve infused the olive oil with some garlic chips and added a squirt of lemon juice too to brighten things up.

Stir-fried Broccoli with Anchovies

PREP TIME: 5 min | COOK TIME: 5 min | TOTAL TIME: 10 min | YIELDS: 2-3 servings as a side

INGREDIENTS:

  • one medium bunch of broccoli
  • 1 piece of anchovy from the can/jar
  • 1 tablespoon of garlic bread crumbs
  • 1 tablespoon of freshly squeezed lemon juice
  • 1 tablespoon of rice wine
  • 1 tablespoon of water
  • 1 clove of garlic, thinly sliced
  • 1 tablespoon of olive oil
  • Freshly cracked black pepper, to taste

METHOD:

  1. Cut broccoli into florets. Wash and spin dry in salad spinner or pat dry.
  2. Turn stove on medium heat and heat a saute pan with olive oil. Once oil starts to shimmer add sliced garlic and anchovies. 
  3. Once anchovies melt, add the broccoli and stir fry for 1 minute or so. Add the wine, water and lemon juice. Stir fry for another 2-3 minutes till all the liquid evaporates. If desired, crack some fresh black pepper to taste. 
  4. Dish up the broccoli onto a serving plate. Garnish with the garlic breadcrumbs before serving. This dish can be served warm or at room temperature as a salad.
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SaladVeganVegetables

Grilled Chicory Kale Salad

by michelletang118
written by michelletang118

_DSC0735
WARM CHICORY AND KALE SALAD | Grilling tempers out the bitterness of chicory
Who would have thought about grilling vegetables as a side? Well, I was first inspired by this technique while having the pleasure to dine at Gjelina a few years back (a must visit cafe in Los Angeles well known for their assortment of grilled vegetables and almond latte (as well as their strict ‘no substitute’ policy)).
_DSC0738.jpgThe Italian chicory, with its firm texture and bright pop of purple colour is perfect for grilling. The char and the heat help tone down the bitterness. To add a pop of contrast colour, I also grilled some kale. And for that extra crunch, I made some garlic breadcrumbs which also helps to adorn the purple chicory and lend it some extra flavour. As for the dressing, I found that a red vinaigrette and light touch of balsamic best complements the flavours in this salad.
_DSC0734

Grilled Chicory Kale Salad

PREP TIME: 12 min | COOK TIME: 3 min | TOTAL TIME: 15 min

  1. Tear the chicory apart into separate leaves. Wash. Toss together in a mixing bowl with a drizzle of olive oil, balsamic vinegar, pinch of salt and crack of black pepper._DSC0706
  2. Heat a griddle pan on high heat. Once you sight some smoke, brush or spray some cooking oil and grill the chicory until char marks form (roughly 3 minutes). Repeat for the kale. Set aside in a separate bowl once done._DSC0714
  3. Make the dressing. Combine the olive oil, red wine vinegar, teaspoon of honey, pinch of salt and crack of black pepper together in a small bowl. Whisk together._DSC0716
  4.  Toss the salad dressing with the grilled chicory and kale. Transfer to a salad bowl or serving plate. Garnish with a generous handful of garlic breadcrumbs (to see how to make garlic breadcrumbs, please click here). Serve while warm._DSC0729_DSC0736
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VegetablesVegetarian

Grilled leeks with hazelnut brown butter

by michelletang118
written by michelletang118

 
Leeks with Hazelnut Browned Butter (1 of 21)
LEEKS IN BEURRE NOISETTE | Who would have thought leeks could taste so incredible?
I don’t eat leeks often but having returned from Singapore recently earlier this year, I was inspired by the critically acclaimed restaurant Burnt Ends (nb: book early) to recreate their signature leek dish with browned butter and hazelnuts.
First, let’s delve into a little short history about this amazing vegetable that belongs in the Allium family.
Leeks with Hazelnut Browned Butter (20 of 21)
Leeks have been cultivated since the time of the Ancient Egyptians and were probably part of the diet of those who built the pyramids. Hippocrates the ancient Greek physician and ‘father of medicine’ prescribed the leek as a cure for nosebleeds.
The Romans considered the leek a superior vegetable and Emperor Nero got through so many he gained the nickname Porophagus (leek eater); he is reported to have thought that eating leeks would improve his singing voice!
The leek is also associated with the Welsh Saint David. During the Middle Ages when Saint David was alive the leek was seen as a healthy and virtuous plant. Extraordinary qualities were claimed for it. It was the original health food, high in fibre, good for purging the blood, keeping colds at bay and healing wounds.
The leek also acquired mystical virtues. For single young ladies curious to foretell the future ‘man of their dreams’, mystic belief has it that girls who sleep with leeks under their pillow on St David’s Day would see their future husband in their dreams.
What’s more, the humble leek is also mentioned in the Bible. The book of Numbers records how after leaving Egypt, the children of Israel missed a range of foods including leeks.
The leek in Hebrew is called Karti, which is a pun on another Hebrew word yikartu meaning ‘to be cut off’. Thus the Jews eat leeks at Rosh Hashanah to symbolise a wish for their enemies ‘to be cut off’.
So enough about leek history. Let’s get down to recreating this simple yet beautifully eloquent dish that will surely impress your guests (well, it surely did blow them away at my last supper club).

Leeks with Beurre Noisette and Hazelnuts

PREP TIME: 10 mins | ACTIVE TIME: 10 mins | TOTAL TIME: 20 mins | SERVES: 3  
INGREDIENTS:

  • 3 leeks, washed
  • 1/4 cup hazelnuts (roughly about 10)
  • 1 tablespoon of unsalted butter
  • Pinch of premium sea salt flakes or gourmet salt of your liking (I used Pukara’s smoked salt with olives here to add the last delicate ‘kick’ in flavor).Leeks with Hazelnut Browned Butter (21 of 21)

METHOD:

  1. Wash leeks and trim stems.Slice each leek in half. If long, cut the leeks in half horizontally. Leeks with Hazelnut Browned Butter (4 of 21)
  2. Heat a griddle (I used a cast iron griddle pan) on high. Brush oil with a high smoke point (grapeseed perhaps) onto the pan. Once smoking, throw the leeks onto the pan and grill for 4 minutes each side till the gorgeous grilled char marks form.  Sprinkle some salt as you grill the leeks.Leeks with Hazelnut Browned Butter (15 of 21)
  3. Lightly crush the hazelnuts in a mortar and pestle (or feel free to leave them in their entirety).Leeks with Hazelnut Browned Butter (14 of 21)
  4. In the meantime, as the leeks are cooking, heat another small pan on medium-low heat. Melt the butter and add the crushed hazelnuts (optional to slightly crush them in a mortar and pestle or leave them in their entirety).Leeks with Hazelnut Browned Butter (11 of 21)
  5. Once the butter turns a caramelised brown, turn off the heat (roughly 8-10 minutes). Leeks with Hazelnut Browned Butter (12 of 21)
  6. By now both your leeks and beurre noisette should be done. Dish the leeks up and arrange uniformly on a cleaned plate. Immediately, pour the browned butter with hazelnuts on top. For the finishing touch, sprinkle with a touch of gourmet salt (I used Pukara’s smoked salt with olives). Serve whilst warm.Leeks with Hazelnut Browned Butter (2 of 21)

 

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AppetiserGluten-freeSaladSidesVegetablesVegetarian

Grilled Asparagus with Torn Bocconcini and Persimmon

by michelletang118
written by michelletang118

Grilled asparagus with persimmon and mozzarella (12 of 14)
CHARRED ASPARAGUS | A rich juxtaposition of vibrant colours to brighten up your dinner parties
What is the first thing that comes to your mind when you think of asparagus? Well, for me, it is ‘versatility’. That’s right, asparagus is amazing versatile: steam, simmer, roast, batter, grill, pan-fry, or wok-fry – these are all the ways in which you can cook this delectably crisp and sweet vegetable. Heck, you can even slice it thinly and incorporate it into a salad in raw form.
The cooked spears can sport a variety of guises. Simple salt and pepper seasoning with butter or olive oil will often do the trick. For something fancier, try drizzling it with a beurre blanc sauce.  Or for an even bolder treatment, try a mixture of anchovies, garlic, olives and chiles.
How to shop for asparagus? First, at the market, look for spears that are brightly colored and have compact, tightly closed tips. Spears that are ridged or look dry have lost their flavor. Check the root ends to see how dried out they are; if they are truly brown, reach for a different bundle.
How to best cook asparagus? For stovetop cooking, a stainless steel or enamel-coated cast-iron pot is best. If you’re stir-frying, you’ll need a wok or a deep-sided cast iron skillet. For roasting, use a baking sheet or a small roasting pan.
For now, I am going to show you how to grill asparagus on a cast-iron pan and finish it off with a topping that comprises of torn bocconcini and diced persimmon.
Grilled asparagus with persimmon and mozzarella (7 of 14)

Grilled Asparagus with Torn Bocconcini and Persimmon

COOK TIME: 3-5 mins | PREP TIME: 10 min | TOTAL TIME: 15 min | SERVES: 4 (side)
Ingredients:

  • One pack of asparagus (NB: thicker ones are better for grilling)
  • 100g of bocconcini or buffalo mozzarella
  • One persimmon
  • Sea salt and black pepper,  to season
  • Zest of 1/2 lemon
  • Drizzle of Pukara’s caramelised balsamic vinegar (optional)Grilled asparagus with persimmon and mozzarella (2 of 14)

Method:

  1. Clean asparagus and cut off about 0.5cm at the root end.Grilled asparagus with persimmon and mozzarella (1 of 14)
  2. Heat grill pan on medium-high, brush with oil. Grill asparagus until charred on both sides, roughly 3-5 minutes or so depending on thickness of the stems. During the grilling process, season with some salt and crack the good old black pepper.Grilled asparagus with persimmon and mozzarella (3 of 14)
  3. Chop persimmon into 1cm cubes. Break bocconcini or mozzarella into bite size pieces.Grilled asparagus with persimmon and mozzarella (6 of 14)Grilled asparagus with persimmon and mozzarella (4 of 14)
  4. Once asparagus is charred evenly on both sides, layer on serving plate.Grilled asparagus with persimmon and mozzarella (5 of 14)
  5. Topple the green stems with the torn bocconcini and diced persimmon to get the rich juxtaposition of bright colours. Grate some lemon zest and drizzle with some balsamic glaze to finish (optional).     Grilled asparagus with persimmon and mozzarella (8 of 14) Grilled asparagus with persimmon and mozzarella (13 of 14)Grilled asparagus with persimmon and mozzarella (14 of 14)

 
 
 
 
 
 
 

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SidesVegetablesVegetarian

Maple Glazed Baby Carrots

by michelletang118
written by michelletang118

Maple Glazed Baby Carrots (5 of 9)BABY CARROT LOVE | Sweeten those baby orange gems with a dash of maple syrup
For a simple and fast side dish designed to delight your guests, look no further than the baby carrot. Dress the carrots with maple syrup and a hint of brown sugar to accentuate the natural sweetness of these orange gems further. All in all, this side dish will take you no more than 15 minutes to dish up from prep to table.
A baby carrot is an immature carrot, grown in a small size. Alternatively, they can be cut from a larger carrot (what are called “baby cuts”). Baby cuts were invented by a guy called Mike Yorusek in the mid 1980s.
Back then, the carrot industry was stagnant and wasteful. Yurosek, itching for a way to make use of all the misshapen carrots, got tired of seeing all the carrots go to waste so tried something new. Instead of tossing them out, he carved them into something more palatable. At first, Yurosek used a potato peeler, which didn’t quite work because the process was too laborious. But then he bought an industrial green-bean cutter. The machine cut the carrots into uniform 2-inch pieces, the standard baby carrot size that persists today.
The beauty of these 2-inch perfectly rounded orange gems is that they need not be peeled, thus saving a lot of time. Simply give them a good wash and ‘bam’, they are ready to go.
Now, why is one little carrot so important? First and foremost, munching on carrots can prevent blindness caused by Vitamin A deficiency.

Just to give you some statistics, vitamin A deficiency partially or totally blinds nearly 350,000 children from more than 75 countries every year. Roughly 60 percent of these children die within months of going blind. However, vitamin A deficiency is preventable. One cooked carrot has approximately 150% of the Recommended Daily Amount of beta-carotene, which is converted into vitamin A. Vitamin A helps to prevent night blindness, dry skin, poor bone growth, weak tooth enamel, diarrhoea and slow growth.

Convinced to eat more baby carrots now? Even the late Steve Jobs was an avid carrot fan, often fasting on weeks on nothing but carrots (and apples).
Maple Glazed Baby Carrots (9 of 9)

Maple Glazed Baby Carrots

Prep Time: 5 mins | Cook time: 10 min | Total time: 15 mins | Serves: 3-4 as a side
INGREDIENTS:

  • 6 ounces of baby carrots / baby cuts
  • 2 tablespoons of olive oil
  • 1 tablespoon of maple syrup
  • 1/2 tablespoon of brown sugar
  • 1 teaspoon of freshly chopped dill
  • 1 teaspoon of freshly torn thyme leaves
  • Drizzle of balsamic glaze (optional)

Maple Glazed Baby Carrots (2 of 9)
METHOD:
1. Wash and drain baby carrots in a colander.
Maple Glazed Baby Carrots (3 of 9)
2. Heat oil in a frying or skillet on medium heat. Throw in baby carrots, maple syrup, brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally. until carrots are tender, about 10 minutes.  Maple Glazed Baby Carrots (4 of 9)
3. Garnish with additional dill before serving.Maple Glazed Baby Carrots (6 of 9)
For those who like the added dimension of balsamic, feel free to drizzle some balsamic vinegar over the cooked carrots before serving. For this dish, I lightly drizzled some of Pukara’s fig balsamic (pictured below).
Maple Glazed Baby Carrots (8 of 9)
 
 

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SaladSidesVegetablesVegetarian

Persimmon Caprese Salad

by michelletang118
written by michelletang118

untitled (8 of 15)
PERSIMMON CAPRESE  | A new twist to one of Italy’s most simple and delicious salads.
Sick of the typical heirloom tomato mozzarella salad combo (aka Insalata Caprese)? Fear not, I’ve come up with a new twist to one of my classical summer salad favourites. Why not substitute the tomatoes for the persimmon fruit? Like the bright redness of tomatoes, the luscious orange glow from persimmons will also provide a sharp contrast in color when juxtaposed against the creamy whiteness of mozzarella cheese.
Persimmons are one of those fruits that, when you catch the right moment of ripeness – which is limited to only one or two days – truly offer a culinary experience of perfection.
Honey sweet and so soft that the skin care barely hold their juicy flesh, they make a perfect complement to Mozzarella di Bufala.
untitled (4 of 15).jpgAs for origins, this delicate fruit is native to China. From China, it spread to Korean peninsula and Japan very long time ago, and later was introduced to California during the middle of the 19th century.
In terms of nutrition, persimmon provides a powerful dosage of vitamin A, offering 55% of the daily value. Vitamin C runs a close second with 21%, plus excellent amounts of manganese, a co-factor for the enzyme superoxide dismutase, for healthy mucous membranes and skin, as well as a known protectant against lung and mouth cancers.
For those who aren’t so regular, persimmons are also an excellent source of fiber. B-complex vitamins are present to stabilise the metabolic system, along with copper and phosphorus.
untitled (1 of 15)

Persimmon Caprese Salad

Time: 15 minutes | Serves: 3-4 as a side
Ingredients:

  • 1 mozzarella ball
  • 1 persimmon
  • 1 tablespoon olive oil
  • 1 teaspoon of balsamic vinegar
  • 1 teaspoon of maple syrup
  • Bunch of fresh basil
  • A handful of walnuts
  • Sprinkle of cumin and cinnamon

Method:

  1. Rip mozzarella ball into bite-size chunks. Slice persimmon into wedges and then into bite-sized chunks. Tear off the leaves of the fresh basil.
  2. Mix walnuts with the cumin and cinnamon spices in a small bowl. On medium-low heat, slowly pan fry the walnuts until golden brown. Remove from slow and let cool.untitled (14 of 15)
  3. Combine olive oil, balsamic and maple syrup in a small bowl.untitled (15 of 15)
  4. Layer the persimmon chunks, mozzarella and basil leaves on a plate in a rustic fashion. Sprinkle the spiced walnuts on top. Drizzle the olive oil balsamic mix on top. If desired, squeeze some aged balsamic vinegar on top in a zig zag fashion for an extra dose of balsamic sweetness.untitled (7 of 15) untitled (3 of 15)untitled (9 of 15).jpg
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Maple Brussels Sprouts With Pancetta

by michelletang118
written by michelletang118

Maple Brussel Spouts with Pancetta (7 of 19)
MAPLE BRUSSELS | If pan-frying your brussels sprouts with pancetta is not enough, try adding a hint of maple syrup for that extra ‘kick’.
Brussels Sprouts – these miniature cabbages – provide a chock full of nutrients. Provided you don’t overdo it, they are delicious when roasted, stir-fried, or steamed.
It is very important not to overcook Brussels sprouts. Not only do they lose their nutritional value and taste but they will begin to emit the unpleasant sulfur smell associated with overcooked cruciferous vegetables.
Boiling your sprouts for as little as 30 seconds takes away their crunch and bitterness, leaving you with a vegetable that is softened, mellowed, and ready for action.
Not only do brussels sprouts tastes good, they deliver a host of health benefits too. Just to name a few, brussels sprouts helps to lower cholesterol, supports immune function, prevents constipation, fights inflammation, and is a great source of folic acid. They also help to detoxify the body and help prevent bladder, breast, colon, lung, prostate and ovarian cancer.
Moreover, the fiber content of Brussels sprouts — 4 grams in every cup — makes this cruciferous vegetable a natural choice for digestive system support. You’re going to get half of your Daily Value for fiber from only 200 calories’ worth of Brussels sprouts.

Maple Brussel Spouts with Pancetta (17 of 19)

The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there.

Maple Brussels Sprouts with Pancetta

Time: 20 minutes | Serves: 2 as a side
INGREDIENTS:

  • Roughly 10 medium-sized brussel sprouts
  • 40g of pancetta, cubed
  • 1 garlic clove, diced
  • 1 teaspoon of maple syrup
  • Sprinkle of sea salt

METHOD:

  1. Wash brussel sprouts in a colander with running tap water.Maple Brussel Spouts with Pancetta (13 of 19)
  2. Parboil brussel sprouts for no more than 3 minutes. You can do this by boiling a pot of hot water. Once it simmers, add a sprinkle of salt then dunk the sprouts inside and set timer.Maple Brussel Spouts with Pancetta (15 of 19)
  3. Quickly drain in colander then dunk in a bowl of ice water to stop the cooking process immediately.Maple Brussel Spouts with Pancetta (12 of 19)
  4. Dry brussel sprouts thoroughly with tea towel or kitchen towel. You want to get these beauties as dry as possible to achieve a better caramelisation process and crunch factor.Maple Brussel Spouts with Pancetta (11 of 19)
  5. Get saute pan ready by turning on stove to medium-high. Add a knob of olive oil and pan fry the pancetta with the crushed garlic cloves for 30 seconds. Switch to medium heat and add the brussel sprouts. Sprinkle some sea salt to taste (optional: can also add a turnstile of crushed black pepper). Pan-fry for 4-5 minutes until the sprouts leave beautiful char marks.Maple Brussel Spouts with Pancetta (10 of 19)Maple Brussel Spouts with Pancetta (8 of 19)
  6. Once charred to your level of ‘perfection,’ turn off stove and add a teaspoon of maple syrup. Mix with spatula to ensure the sprouts are all coated evenly.Maple Brussel Spouts with Pancetta (9 of 19)
  7. Serve as a side. Brussel sprouts are so versatile; they pair with a variety of main dishes be it pasta, roasts, or can even constitute a meal by themselves.Maple Brussel Spouts with Pancetta (4 of 19)The Brussels sprouts should be brown with a bit of black on the outside when done. Maple Brussel Spouts with Pancetta (5 of 19)

 

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