I am Pescetarian

Cauliflower Chickpea Curry

Cauliflower Chickpea Curry

Coconut Panna Cotta with Lime Curd Watts Lens, Blanko Film, No Flash, Taken with Hipstamatic

Coconut Panna Cotta with Lime Curd

Watts Lens, Blanko Film, No Flash, Taken with Hipstamatic
Crumbled Pumpkin & Apple Muffin served with Mackwoods Silver Tip Ceylon Anniversary Blend

Crumbled Pumpkin & Apple Muffin served with Mackwoods Silver Tip Ceylon Anniversary Blend

Shrimp Dumplings with Rice Noodles          (Serves 3-4)
 
300g      shrimp
1            egg 
1 Tbsp   fish sauce 
1 Tbsp   whole-wheat bread crumbs
½           onion
20g        Basil, minced 
1 Tbsp   fresh ginger, minced 
1 Tbsp   fresh mint, minced 
1 Tbsp   soy sauce
2 tsp      balsamic vinegar
300g      rice ribbon noodles
salt
pepper
cooking oil 
blend shrimp, egg, fish sauce and breadcrumbs until smooth. Add 1 tablespoon of onions and salt and pepper and mix.
Bring a large pot of salted water to simmer.
Combine the ginger, the rest of the onions, basil, mint, oil, vinegar and the soy sauce and stir. Add salt and pepper.  
use a spoon to form shrimp dumpling and drop it into the simmering water. It should sink to the bottom. After a minute or so it should rise to the top. Remove it test if it stays together. If it doesn’t fall apart continue with the rest of the dumplings removing them once they float. If it falls apart add some breadcrumbs to the shrimp paste. 
Once you have finished with the dumpling turn the heat to high and bring the water to the boil. Cook noodles like instructed on package.  
Remove the noodles from the water and drain them  
Toss the noodles with the ginger/herb sauce and season with salt and pepper.  
top the noodles with the dumplings. serve immediately

Shrimp Dumplings with Rice Noodles          (Serves 3-4)

 

  • 300g      shrimp
  •            egg
  • 1 Tbsp   fish sauce
  • 1 Tbsp   whole-wheat bread crumbs
  • ½           onion
  • 20g        Basil, minced
  • 1 Tbsp   fresh ginger, minced
  • 1 Tbsp   fresh mint, minced
  • 1 Tbsp   soy sauce
  • 2 tsp      balsamic vinegar
  • 300g      rice ribbon noodles
  • salt
  • pepper
  • cooking oil 

  1. blend shrimp, egg, fish sauce and breadcrumbs until smooth. Add 1 tablespoon of onions and salt and pepper and mix.
  2. Bring a large pot of salted water to simmer.
  3. Combine the ginger, the rest of the onions, basil, mint, oil, vinegar and the soy sauce and stir. Add salt and pepper.  
  4. use a spoon to form shrimp dumpling and drop it into the simmering water. It should sink to the bottom. After a minute or so it should rise to the top. Remove it test if it stays together. If it doesn’t fall apart continue with the rest of the dumplings removing them once they float. If it falls apart add some breadcrumbs to the shrimp paste. 
  5. Once you have finished with the dumpling turn the heat to high and bring the water to the boil. Cook noodles like instructed on package.  
  6. Remove the noodles from the water and drain them  
  7. Toss the noodles with the ginger/herb sauce and season with salt and pepper.  
  8. top the noodles with the dumplings. serve immediately
BÄRLAUCHNOCKERL (Small Ramson Dumplings)      (3-4 servings)
500g    all purpose flour
2         eggs
250ml milk
400g   ramson (wild garlic) - minced
100g   butter
parmesan or grana cheese
salt
oil
 sweat ramson in about 3tbsp of oil.
let ramson cool down and drain well under pressurE
  mix flour, egg, milk and salt to a dough 
 mix ramson into dougH
boil saltwater in a large pot
use a small spoon or Spätzlehex or Spätzlehobel to put small dumplings into boiling water
finished dumplings float atop. Take out and drain
season with hot butter and parmesan (or grana) cheese

BÄRLAUCHNOCKERL (Small Ramson Dumplings)      (3-4 servings)

  • 500g    all purpose flour
  • 2         eggs
  • 250ml milk
  • 400g   ramson (wild garlic) - minced
  • 100g   butter
  • parmesan or grana cheese
  • salt
  • oil
  1.  sweat ramson in about 3tbsp of oil.
  2. let ramson cool down and drain well under pressurE
  3.  mix flour, egg, milk and salt to a dough 
  4.  mix ramson into dougH
  5. boil saltwater in a large pot
  6. use a small spoon or Spätzlehex or Spätzlehobel to put small dumplings into boiling water
  7. finished dumplings float atop. Take out and drain
  8. season with hot butter and parmesan (or grana) cheese
MUNG BEAN + SHRIMP SOUP
200g dried mung beans
200g shrimp
200g spinach
1/2 onion, diced 
2 cloves garlic, minced 
1 teaspoon dashi
soy sauce 
chilli sauce
Salt and pepper to taste 
 
rinsed mung beans,  place in stock      pot; pour in enough water to cover the beans by 2cm.  Bring to a boil over      medium-high, then lower the heat and let the  beans simmer for 30min.      Remove from heat and set aside for 30min. 
Saute the onion in butter or oil  over medium heat until      transparent. Add the garlic and stir. Add a  ladle of cooking water from      the mung beans and deglaze the pan. 
Stir the onions and garlic into the pot of mung beans. Bring the mixture to a boil, then turn heat down and simmer for an additional 10 minutes. 
  Add shrimp and let shimmer for another 10 minutes. 
 Season mung bean soup with dashi, soy sauce, chilli sauce, salt and pepper as desired. 
Stir in spinach and simmer for 5 more minutes. Serve immediately

MUNG BEAN + SHRIMP SOUP

  • 200g dried mung beans
  • 200g shrimp
  • 200g spinach
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dashi
  • soy sauce
  • chilli sauce
  • Salt and pepper to taste

 

  1. rinsed mung beans, place in stock pot; pour in enough water to cover the beans by 2cm. Bring to a boil over medium-high, then lower the heat and let the beans simmer for 30min. Remove from heat and set aside for 30min.
  2. Saute the onion in butter or oil over medium heat until transparent. Add the garlic and stir. Add a ladle of cooking water from the mung beans and deglaze the pan. 
  3. Stir the onions and garlic into the pot of mung beans. Bring the mixture to a boil, then turn heat down and simmer for an additional 10 minutes.
  4.   Add shrimp and let shimmer for another 10 minutes. 
  5.  Season mung bean soup with dashi, soy sauce, chilli sauce, salt and pepper as desired.
  6. Stir in spinach and simmer for 5 more minutes. Serve immediately
KITSUNE UDON (“Fox Noodles”)
= Udon noodles served in soup and topped with Aburaage (Deep Fried Tofu) 
Ingredients:
For Abuurage:
Tofu
Oil
boiling water
clean towel
For simmering Aburaage:
1Tbsp shoyu
180ml dashi
1Tbsp mirin
1 Tbsp sugar
For soup:
560ml dashi
2 Tbsp shoyu
2 Tbsp mirin
1/2 tsp salt
4 packages udon noodles
4 slices kamaboko fish cake (which I left out and substituted with an egg today)
Preperation:
of Aburaage:
cut tofu into 6-8 thin (7mm) slices. wrap in clean towel and weight it with a heavy chopping board and/or a heavy bowl.
wait at least 30minutes (up to 2 hours) to dry tofu
heat oil to 130°C and deep fry your tofu pieces. take out when golden and let them rest on paper towel
heat oil to 160°C and deep free a second time. take out and let them rest on paper towel again.
put fried tofu into a colander and pour boiled water over it to remove the excess oil.
Drain aburaage well.
Put dashi, mirn, sugar and shoyu in a pan and bring to a boil.
Turn down heat to low and simmer aburaage until the liquid is almost gone.
Set aside
Preparation of soup:
Boil water in a large pan and heat udon noodles as indicated 
drain the noodles and divide into four bowls
in the meantime bring dashi, shoyu, mirin and salt to boil (and crack eggs into it)
put hot soup over noodles
place aburaage (and kamaboko slices) on top

KITSUNE UDON (“Fox Noodles”)

= Udon noodles served in soup and topped with Aburaage (Deep Fried Tofu)
 

Ingredients:

For Abuurage:

  • Tofu
  • Oil
  • boiling water
  • clean towel

For simmering Aburaage:

  • 1Tbsp shoyu
  • 180ml dashi
  • 1Tbsp mirin
  • 1 Tbsp sugar

For soup:

  • 560ml dashi
  • 2 Tbsp shoyu
  • 2 Tbsp mirin
  • 1/2 tsp salt
  • 4 packages udon noodles
  • 4 slices kamaboko fish cake (which I left out and substituted with an egg today)

Preperation:

of Aburaage:

  • cut tofu into 6-8 thin (7mm) slices. wrap in clean towel and weight it with a heavy chopping board and/or a heavy bowl.
  • wait at least 30minutes (up to 2 hours) to dry tofu
  • heat oil to 130°C and deep fry your tofu pieces. take out when golden and let them rest on paper towel
  • heat oil to 160°C and deep free a second time. take out and let them rest on paper towel again.
  • put fried tofu into a colander and pour boiled water over it to remove the excess oil.
  • Drain aburaage well.
  • Put dashi, mirn, sugar and shoyu in a pan and bring to a boil.
  • Turn down heat to low and simmer aburaage until the liquid is almost gone.
  • Set aside

Preparation of soup:

  • Boil water in a large pan and heat udon noodles as indicated
  • drain the noodles and divide into four bowls
  • in the meantime bring dashi, shoyu, mirin and salt to boil (and crack eggs into it)
  • put hot soup over noodles
  • place aburaage (and kamaboko slices) on top