Laksa Soup, its spicy

So there is quite a bit of ingredients here. Thankfully that doesn’t make the dish all that difficult though, just chop, blend, mix, cook. This soup is based of Malaysian cooking and there is a lot of spice. You don’t need to add all that spice if you’ve got a sensitive stomach but its good for you so put as much as you can handle.

picture from jamieoliver.com

Ingredients

  • 1 butternut squash
  • 1 dried red chilli
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 2-3 fresh red chillies, deseeded
  • 3 cloves garlic
  • 1 thumb-sized piece fresh ginger, peeled
  • 1 large bunch fresh coriander, leaves picked and stalks reserved
  • 1 tablespoon sesame oil
  • 2 limes , zested and halved
  • 2 tablespoons fish sauce
  • 3 1/2 cups unsweetened light coconut milk
  • 1 1/4 organic chicken stock
  • about 7 ounces rice noodles (boxes usually have 8, that fine if you like a lot of noodles but it will need to cook bit longer)
  • 1 red chilli , deseeded and sliced, optional
  • cress, optional (its just to make the soup look nice and its got that crisp salad crunch)

Lets cook it

  1. Preheat the oven to 350°F. Halve the squash, deseed it, then cut into 8 slices or chunks with the skin on and put into a roasting tray. Finely crush the dried chili and mix with salt (you could also use a mortar and pestle like the original recipe but I don’t know may people with one so this is how I make do). Sprinkle over the squash, drizzle with olive oil and bake for 40 minutes.
  2. In a food processor blend the chillies, garlic, ginger and coriander stalks. Add the sesame oil, lime juice, zest and fish sauce and again to a thin paste.
  3. Heat a large pan or wok. Pour in 2 tablespoons of olive oil and quickly stir in the paste. Cook for about a minute before adding the coconut milk and chicken stock.
  4. Turn the heat down and simmer for about 15 minutes. Taste and see if you want to add any more lime juice, fish sauce, or salt and pepper
  5. Add the noodles to the soup, simmer for a few minutes (check them before your done), then divide into 4 bowls. Break over 2 pieces of squash. Then you can top with sliced red chilli and cress.

This recipe was taken from Jamie Oliver’s website, http://www.jamieoliver.com

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Apparently almonds can make ricotta

pic from http://www.theartfuldesperado.com/rustic-french-toast-with-roasted-raspberries-and-almond-ricotta/

So I love french toast, its the best. Next to waffles there is no better breakfast food. Raspberries? Favorite berry ever, so obviously I couldn’t look away or share. Since ricotta is a cheese I never really thought that I would ever try eating something that had some kind of ricotta in it but this almond substitute looks pretty appetizing right? If you disagree you might wanna leave now… like right now.

Ingredients

For the french toast:
– 2 cups-ish almond milk
– 2 eggs
– 1/2 teaspoon vanilla extract
– 1 teaspoon ground cinnamon (nutmeg is also pretty good)
– 1 tablespoon of honey/real maple syrup (trust me buy the really shit, soon much better)
– 1 large french baguette (or any kind of bread if you prefer something else.)

For the almond ricotta
– 1 cup blanched almonds (soaked overnight in water)
– 1/2 of a vested lemon
– 2 tablespoons of honey/real maple syrup
– 1/4 cup almond milk

For the roasted raspberries:
– 1 small basket (about 2 pounds) of fresh raspberries (can’t roast the frozen kind)
– a sprinkling of sugar

–powdered sugar to your liking

lets put it together

  1. Start by roasting the raspberries: simply place all raspberries on a baking sheet lined with parchment paper, sprinkle lightly with sugar, and bake at 400F for about 15-20 min (until they darken and sugar caramelizes a bit). Remove and let them cool. When cold, mush with a spoon into a puree and set aside.
  2. Now make the ricotta: drain the soaked almonds and place in a food processor or blender with the lemon zest and sweetener of your choice. Pulse until it looks like wet sand (like grits). Place in a bowl and slowly hydrate it with the almond milk until it becomes spreadable. If needed blend a bit more and then set aside.
  3. On to the toast: In a bowl or dish, whisk together the almond milk, eggs, vanilla extract, cinnamon, and syrup of your choice.
  4. Cut the baguette in diagonal long 1″ slices and soak them for a couple minutes in the egg mix. Flip them so each slice gets evenly coated. NOTE: don’t leave the bread soaking and only soak what you are just about to cook other wise your bread will fall apart.
  5. Prepare a skillet with 2 tablespoons of shortening plus 1 tablespoon of canola/vegetable oil. Turn the stove to medium wait till the pan heats up, then place the soaked bread slices to cook. Flip them when they’re golden brown (like 3 minutes each side). Place cooked french toast on a plate with kitchen towels to absorb excess oil.
  6. Grab your french toast. Smear on the lemon ricotta as you wish, add a good amount of roasted raspberries and fresh raspberries. Now drown that toast in maple syrup and sprinkle some powdered sugar and your good to go.

this recipe comes from www.theartfuldesperado.com, there is a lot of awesome stuff there, go check it out.

You Butter Not- I am not diary good at this

Hello readers, this is my blog. There will be food, lots of food. However, there will be no dairy, hence the pun.

Wether you rule out dairy because of medical reasons or by choice I hope you will find refuge in this blog when you want actually want pizza, because even with out cheese pizza is awesome. Now that has been addressed I should also mention that I like healthy food. That means there will be many fruits and vegetables in my recipes and nothing will require you to use preprepared food, i.e. no canned shit.

I like rustic, home cooked food so there will be using quite a bit of cast iron skillets and fresh foods. There will be a lot of recipes that require a stove, hello cast irons and pans, but I also like baking, thats were the tarts and the roasted veggies will come in, so there will also be a need for an oven. I’m not sticking to just american food though, so you will see something like Spanish and Italian influence in my cooking.

I’m not the best cook, I still mix up teaspoons and tablespoons all the time, so nothing here will require you to have more than a few years of cooking under your belt. Just a basic understanding of how precise and accurate you have to be will get you through. You should feel free to be able to experiment so even if I don’t say it go ahead and  substitute peaches for pears or wheat for almond flour if you wish. Making food should be fun so if your stressing out over cooking (happens often to me) take a break and just remember it doesn’t have to look perfect to taste perfect.