Category:

Vegetarian

Vegan Bircher Muesli with Chia Seeds

by michelletang118 April 7, 2018

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VEGAN BIRCHER CHIA MUESLI | The original overnights oats recipe packed with fibre
Hey everyone! Hope you all had an enjoyable and amazing Easter Break. I certainly did, spending my Easter weekend immersed in nature at the Bay of Islands, New Zealand. Unfortunately, I did get my wallet stolen (heartbroken as it was a birthday present I just recently used and hence carried immense sentimental value). What’s more, I almost lost my friends drone by crashing it into a tree (yes, I’m an amateur and took us 45 minutes to find!).
More importantly, I am now back from my one-month hiatus in Australia (Sydney, Melbourne) and road trip in New Zealand whereby we clocked 3,500km+ (Wellington, Christchurch, Wanaka, Queenstown, Te Anau, Auckland, Bay of Islands). From the long scenic drives, dosages of adrenalin (skydiving, jet boating etc.), scenic hikes (Milford, Queenstown hilltop hike, etc.), I was most fortunate enough to be able to try an assortment of alluring dishes made from fresh produce that have inspired me to take action in my own kitchen.

My last leg of my trip was spent in Melbourne and for those of you who are unaware, Melbourne is renowned for its cafe scene and what we term, the most “instagrammable” breakfasts. I was catching up with a New York friend at Seven Seeds (recommended by my other friend for their coffee) and sampled their bircher muesli with chia seeds which has now prompted me to create my own version to share with you all.
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Vegan Bircher Chia Muesli

Prep time: 20 minutes | Inactive time: 6-8 hours | Yields: 2

Ingredients:

1 cup of steel cut oats (not the instant variety)
2 tablespoons of chia seeds (I used white here, but feel free to use black)
1 tablespoon of pumpkin seeds
4 dried apricots, diced
4 dried figs, diced
1 tablespoon of raisins
3 tablespoons (45g) of silvered almonds
1 Granny Smith apple, grated
1/2 tablespoon of maple syrup or honey
1.5 cup of apple juice (I prefer freshly juiced)
1.5 cups of almond milk (or a nut or plant-based milk of your choosing)

Method:

Overnight preparation: prepare the night before as the oats and raisins require soaking overnight (so that they become soft and juicy). In a mixing bowl, simply saturate the oats and chia seeds with the almond milk and apple juice. Stir in the chopped dried fruit, raisins, pumpkin seeds and silvered almonds. Add a natural sweetener of your choice such as honey, maple syrup or agave syrup. Mix well and refrigerate overnight.
In the morning: Grate the apple using a box grater or julienne into fine shreds using a sharp knife. Stir the grated apples into the bircher mixture and fold.
To serve: Spoon the muesli mixture into a bowl. Feel free to garnish with an assortment of fresh fruits or nuts. I used diced apricot, toasted coconut flakes, julienned apple strips, and silvered almonds. Finish by drizzling some honey or maple syrup (or yoghurt for those who desire to do so).

April 7, 2018 1 comment

Vegetables Vegetarian

Grilled leeks with hazelnut brown butter

by michelletang118 March 17, 2017

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).

METHOD:

Wash leeks and trim stems.Slice each leek in half. If long, cut the leeks in half horizontally.
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.
Lightly crush the hazelnuts in a mortar and pestle (or feel free to leave them in their entirety).
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).
Once the butter turns a caramelised brown, turn off the heat (roughly 8-10 minutes).
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.

March 17, 2017 0 comments

Appetiser Gluten-free Salad Sides Vegetables Vegetarian

Grilled Asparagus with Torn Bocconcini and Persimmon

by michelletang118 July 9, 2016

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)

Method:

Clean asparagus and cut off about 0.5cm at the root end.
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.
Chop persimmon into 1cm cubes. Break bocconcini or mozzarella into bite size pieces.
Once asparagus is charred evenly on both sides, layer on serving plate.
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).

July 9, 2016 0 comments

Sides Vegetables Vegetarian

Maple Glazed Baby Carrots

by michelletang118 June 27, 2016

written by michelletang118

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)

June 27, 2016 0 comments

Breakfast Smoothies and Drinks Vegetarian

Heavenly Almond Milk with Vanilla Bean and Dates

by michelletang118 June 6, 2016

written by michelletang118

Almond milk with dates and vanilla bean (16 of 31)
Save the money buying almond milk and make your own. Creamy, lightly sweet, and so satisfying—homemade almond milk (without the additives and preservatives) is a true luxury!
It also contains no animal byproducts, allowing vegans and vegetarians to enjoy it without guilt.
Personally, my favourite flavour combo comprises of utilising an entire vanilla bean, a couple Medjool dates, and a pinch of Himalayan sea salt. The secret to an intense vanilla flavour is blending the entire vanilla bean; just chop it up and toss the whole bean into the blender. Not to worry if you don’t have one on hand though: a half a teaspoon of vanilla extract will work just fine in a pinch.
This milk is delicious served with cookies, cereal, in a smoothie, or simply on its own.
Almond milk with dates and vanilla bean (14 of 31).jpg
Almond milk’s high vitamin E content makes it a superfood for skin, helping to protect it from the sun damage.
I am now going to rave on about the merits of almond milk. First, for those who are looking to lose weight, almond milk is your solution. Did you know that one cup of almond milk contains only 60 calories, as opposed to 146 calories in whole milk, 122 calories in 2 percent, 102 calories in 1 percent, and 86 calories in skim? Enough said – it makes for a great substitute that will help you lose or maintain your current weight.
Moreover, almond milk won’t impact your blood sugar levels. Home made almond milk (with no additives) is low in carbs, which means it won’t significantly increase your blood sugar levels, reducing your risk for diabetes. Because of its low glycemic index, your body will use the carbs as energy so the sugars aren’t stored as fat (score!).
Almond milk also keeps your heart healthy as there is no cholesterol or saturated fat in almond milk. It’s also low in sodium and high in healthy fats (such as omega fatty acids, typically found in fish), which helps to prevent high blood pressure and heart disease.
For those who care about beauty and skin, the vitamin E boost in almond milk will work wonders. Containing 50 percent of the recommended daily amount of vitamin E, almond milk contains antioxidant properties essential to your skin’s health, such as protecting it against sun damage.
For those who are lactose intolerant (i.e. have difficultly digesting the sugar in cow’s milk), almond milk is particularly fitting as unlike cow’s milk, there is no lactose. Lactose intolerance is prevalent amongst the Asian population and impacts about 25% of the US population.
Almond milk with dates and vanilla bean (10 of 31).jpg
Almond milk is a suitable, lactose-free substitute for cow’s milk.

Heavenly Almond Milk with Vanilla Bean and Dates

TIME: 15 minutes | SERVES: 4 cups
INGREDIENTS:

1 large cup of almonds
3.5 cups of filtered water
4 pitted dates
1 whole vanilla bean or 1/2 teaspoon of vanilla extract
Pinch of himalayan sea salt

Almond milk with dates and vanilla bean (14 of 31).jpg
METHOD:

Soak the raw almonds in a bowl of water overnight. Hint: the longer you soak, the creamier the almond milk will become.
Drain water in colander.
Place drained almonds in a Vitamix (or any powerful blender will do).
Add the dates, vanilla bean and a pinch of himalayan sea salt in the Vitamix. Fill up the container with filtered water at a ratio of roughly 3-4 x as much as the volume of the almonds. Here I used 3.5 cups of water.
Hit the on button, at first on low, before slowly increasing the speed to high and blend for 1 minute.
Once everything is blended, strain the contents into a large bowl using a cheese cloth or nut milk bag/sprouting bag (as if milking a cow).
Once done, pour the almond milk into a jar and store in the fridge. Almond milk can be stored for 2-3 days (since there are no preservatives) in the fridge.
For variations, feel free to blend in some cacao and banana for an almond milk smoothie to best kick start the day. Otherwise, the almond milk makes for a refreshing alternative to milk when served chilled.

June 6, 2016 3 comments

Appetiser Canape Crostini Family Style Vegetarian

Grilled vanilla peaches on truffled ricotta rye

by michelletang118 May 28, 2016

written by michelletang118

Grilled Vanilla Peaches with Ricotta Toast (23 of 26)
VANILLA DREAM | Vanilla and maple glazed peaches layered on a ‘truffled-up’ ricotta rye toast.
If the thought alone of grilled peaches is enough to excite your taste buds, try adding a smidgen of vanilla bean and a dash of maple before subjecting them to grill pan. Trust me, you won’t regret. It adds that extra oomph of sophistication to coat the soft, warm fruit.
These grilled peaches are as versatile as you want them to be. Serve them as a dessert, with vanilla bean ice-cream and drizzle of warm balsamic if you may. For me though, since the occasion was to host a birthday lunch for my dear friend, I decided to deploy them as a convincing starter.
With the aid of creamy ricotta – which I magnificently combined with a drizzling of Pukura’s much loved truffle flavoured extra virgin olive oil (yes, going gourmet I am) – you can transform this simple fruit into an attractive starter even for the most discerning palate. Simply grill some sourdough or rye bread and spread a generous layer of the truffled-up ricotta cheese, then top with two slices of these grilled peaches. Finish with a drizzle of reduced balsamic glaze and chopped mint for garnish. Voila…a crowd pleaser.
Grilled Vanilla Peaches with Ricotta Toast (18 of 26)
A simple to make crowd pleaser sure to impress even the most discerning palate.

Crostini anyone?

Grilled Vanilla Peaches on Truffled Ricotta Rye

Grilled Vanilla Peaches with Ricotta Toast (12 of 26)
INGREDIENTS (makes 5-6):

250g tub of ricotta
6 slices of rye bread, cut 1 cm thick and about a palm size each.
2 peaches, cut into wedges (1/8th each).
1 vanilla bean (substitute for powder of essence if desired)
1 tablespoon of maple syrup
1 tablespoon of Pukara’s truffle extra virgin olive oil
Pinch of truffle salt (optional)
Balsamic glaze (or reduce one cup of balsamic vinegar)
Handful of shredded mint (for garnish)

Grilled Vanilla Peaches with Ricotta Toast (19 of 26)
METHOD:

Wash peaches, pat dry. Slice open and take out seed. Cut into 8 wedges.
Mix cut peaches with vanilla bean (I have a vanilla bean grinder) and tablespoon of maple syrup.
Turn heat on grill pan on high. After pan heats up, layer wedges on the pan and grill until beautiful char marks form on both sides (roughly 2-3 minutes each side). Be careful not to overdo it.
In the meantime, mix the ricotta with the truffle oil using a tablespoon. Add a pinch of truffle salt (or regular salt) and combine thoroughly.
Toast the rye or sourdough bread on a grill pan or oven. Generously spread the done up ricotta over each toast.
Layer 2 grilled peaches on top of each crostini. Drizzle with balsamic glaze. Finish off with a sprinkle of the shredded mint for garnish. Serve while warm. Enjoy!

May 28, 2016 4 comments

Gluten-free Soups Vegetarian

Butternut Pumpkin Soup

by michelletang118 May 24, 2016

written by michelletang118

Butternut Squash Soup (12 of 14).jpg
BUTTERNUT SMOOTHNESS | A silky textured soup bursting with vibrant colours and nutrition to brighten up your day or evening – all without the extra addition of cream or butter.
Okay, so this was my first time making butternut pumpkin soup and boy was it delicious (not to mention the extreme ease at which it was achieved thanks to my hefty investment in my first Vitamix blender).
For those who tend to get confused between butternut squash and pumpkin, here are the facts: all pumpkins are squash, but not all squash are pumpkin. Squash is a botanic term, while pumpkin is a culinary term. The name ‘pumpkin’ is a derivative of the French ‘pampion,’ meaning sun-baked squash, from the Greek word ‘pepon’, meaning large melon. The English modified ‘pampion’ to ‘pompkin,’ which was changed to ‘pumpkin’ by the American colonists.
Pumpkins are one of the most nutritious of vegetables, being very high in fiber, vitamins A (over 2,500 units), B and C, beta-carotene, and minerals phosphorus, potassium, calcium, and iron. Smaller “pie pumpkins” are of smoother texture.
So seeing it was my dear friend’s birthday I decided to whip out a healthy birthday lunch for him and some of his close friends (after all, we are all trying to lose weight). I have always wanted to experiment making soup with my new Vitamix so here I was experimenting first time with whipping out a dairy-free pumpkin soup (saving the calories from the much un-needed cream and butter).
To brighten the orange color, I added a carrot or two which gave the soup more vibrancy (plus an extra dosage of Vitamin A and beta-carotene). Simply chuck all the ingredients into your Vitamix and turn the setting on the ‘soup’ function. I was simply amazed that within 5 minutes, all the ingredients have combined together miraculously to produce a soup that was steaming hot (due to the fast friction of the blades churning).
Butternut Squash Soup (11 of 14)

Butternut Pumpkin Soup

INGREDIENTS:

250g butternut pumpkin peeled and cut into small chunks
1/2 green apple
1 stick of celery
2 carrots
1 1/2 cups of water or vegetable stock
pinch of cinnamon, to taste
pinch of sea salt, to taste

Butternut Squash Soup (3 of 14)
METHOD:
1. Place all ingredients into the Vitamix container in the order listed and secure lid. Butternut Squash Soup (5 of 14).jpg
2. Select soup function if using a Pro 750 model. Otherwise select variable 1. Turn machine on and slowly increase to variable 10. Butternut Squash Soup (7 of 14).jpg
3. Blend for 6 minutes, or until hot. Serve immediately. Garnish with mint sprigs or croutons if desired.
Butternut Squash Soup (10 of 14)

May 24, 2016 0 comments

Salad Vegetarian

Refreshing Watermelon and Mint Salad

by michelletang118 May 14, 2016

written by michelletang118

Watermelon Mint Salad (8 of 8) REFRESHING SUMMER SALAD | Rehydrate with a cooling watermelon salad tossed with lime and mint leaves.
Yearning for something cooling in the hot summer months? Then look on further than the watermelon. Juicy, sweet and available in seedless varieties, watermelon is not just comprised of water and sugar, but is in fact a nutrient dense food, providing consumers a high amount of vitamins, minerals and antioxidants for a low amount of calories.
So for those craving something refreshing and light, without the associated guilt-trip, try tossing together watermelon cubes, a dash of lime, chopped mint leaves and for those who fancy the extra, some feta and finely sliced red onions. It won’t take you longer than 20 minutes all in all – I promise!
Watermelon Mint Salad (4 of 8).jpg Made up of 92% water and full of important electrolytes, watermelon is a great snack to have on hand during the hot summer months to prevent dehydration.

Watermelon, Mint and Feta Salad

TIME: 20 minutes | SERVES: 4 as a side
INGREDIENTS:

6-7 pound seedless watermelon, cubed
1 lime, juiced
Dash of balsamic vinegar
Bunch of fresh mint leaves, chopped
Small handful of feta (or crumbled feta)
1/4 finely sliced red onion (optional)

METHOD:

Cut a refrigerated watermelon into 2cm cubes and throw into a large salad bowl.
Juice the lime and remove pips. Pour juice into bowl with watermelon cubes.
Drizzle a dash of balsamic, add the crumbed or cubed feta and the chopped mint. Toss together to ensure watermelon cubes get coated with the lime juice. Garnish with few mint sprigs and sliced red onion. Serve whilst cold.

May 14, 2016 2 comments

Middle Eastern Vegetarian

Saffron Couscous with Cranberries and Almonds

by michelletang118 May 5, 2016

written by michelletang118

Saffron couscous with cranberries and almonds (1 of 14)
COUSCOUS | A versatile and popular alternative to rice and pasta
Couscous. A staple in North Africa, not many know how versatile these small steamed balls of semolina can be. Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a popular alternative to rice and pasta.
In Morocco, Algeria, and Tunisia, couscous is steamed over a simmered stew after being tossed with a little water or oil and water. This takes much longer than the ‘instant’ method, whereby couscous is boiled in water or stock for 5 minutes and then steamed for another 5 minutes before being “fluffed up” with a fork.
For myself, the beauty of couscous lies with its cross functional applicability between a pilaf and a salad. For this simple recipe, I have added a pinch of saffron to add a bit of colour and delicate taste. For some tangy sweetness I added some cranberries and for the crunch factor, some crushed roasted almonds. Feel free to throw in some pine nuts too!

Saffron couscous with cranberries and almonds

TOTAL TIME: 20 minutes | SERVES: 4
INGREDIENTS:

2 chopped shallot
Juice of one lemon
1 cup of wholemeal couscous (or plain)
1.5 cups of water (if using wholemeal)
pinch of salt and black pepper, to taste
pinch of saffron threads
1 tablespoon of extra virgin olive oil

METHOD:
1. Soak saffron threads in half cup of boiling water to release the flavours. Remember, a little pinch of saffron goes a long way.
Saffron couscous with cranberries and almonds (10 of 14)
2. In the meantime, chop the shallots.

3. Roast the almonds on medium-high heat by stirring gently on a pan (about 1-2 minutes). Once roasted, crush with mortar and pestle.
4. Pour tablespoon of olive oil into a saucepan on medium-high heat. Throw in shallots and stir for one minute. Saffron couscous with cranberries and almonds (9 of 14)
5. Add the remaining cup of water. Once boiling, throw in the couscous, add a pinch of salt and pepper and let it cook for 5 minutes before closing the lid. Let it rest for another 5 minutes.
6. Juice the lemon and remove the pips.
7. Once couscous is done, remove the lid from the saucepan and pour in the lemon juice, cranberries, and crushed almonds. Fluff with fork until fluffy in texture. Saffron couscous with cranberries and almonds (5 of 14)
8. Serve while warm. Feel free to sprinkle some pine nuts an additional cranberries on top for garnishing.

May 5, 2016 0 comments

Salad Sides Vegetables Vegetarian

Persimmon Caprese Salad

by michelletang118 January 23, 2016

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).jpg As 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:

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.
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.
Combine olive oil, balsamic and maple syrup in a small bowl.
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.

January 23, 2016 0 comments

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