2 1/2 pounds orange-fleshed sweet potatoes
1/3 cup coconut milk
1 tablespoon fresh ginger, grated
1 tablespoon maple syrup
1/2 teaspoon fine-grain sea salt
1/3 cup raw, unsweetened grated coconut
2 tablespoons olive oil or melted butter
1/3 cup toasted macadamia nuts, chopped
Preheat your oven to 350F degrees, a rack in the upper third. Butter or oil 6 ramekins or a single medium-sized casserole dish.
Wrap each sweet potato in foil, pierce numerous times with the tines of a fork and place in the oven for somewhere between an hour and an hour and a half, until each is baked through. Times vary greatly depending on the size of your sweet potatoes - in the end you should be able to cut through the center flesh as if it were soft butter. Remove the potatoes from the oven, let them cool for a few minutes, and cut each sweet potato in half. Scrape the flesh into a medium mixing bowl. You should have about three cups of sweet potatoes. In a large bowl mash the sweet potatoes with the coconut milk. If my sweet potatoes are on the fibrous side, l take a hand blender to them for a minute or so (alternately you could use a food processor). Stir in the ginger, maple syrup and salt. Let it sit for a few minutes, stir again and taste - adjust the seasoning if you need to - this is your chance to get the right amount of salt and ginger in the sweet potatoes before they go in the oven.
Spoon the sweet potato mixture into individual baking dishes (or single larger baking dish), sprinkle with coconut, drizzle with olive oil and bake uncovered until warm and the coconut golden roughly 30 - 40 minutes. Remove and sprinkle with the toasted macadamia nuts.
Ingredients - serves 2
1 cup coconut milk
1/2 cup dry quinoa, rinsed
1/2 tsp. cinnamon
1 tsp. honey
1/2 tbsp. margarine
dash of sea salt
2 tbsp. raisins
Bring the milk to a boil. Add all the other ingredients, lower heat, cover and simmer 15 minutes.
I drizzled honey on top when serving. The cinnamon imparted a nice honey brown color to the quinoa.
This is delicious warm winter breakfast that provides as much protein as an egg and a dose of fiber as well.
For the soup base:
For the soup:
Put the onion, ginger, garlic, chile, lemongrass, coriander, cumin, turmeric, fish sauce, and brown sugar in a food processor. Puree to make a paste, scraping down the sides as needed. Heat the oil in a heavy soup pot or Dutch oven over medium heat until hot but not smoking. Add the paste mixture and saute, stirring often, until it softens, becomes very aromatic, and deepens in color, about 8 minutes. Stir in the shrimp shells and cook until they turn pink, about 2 minutes. Add the chicken broth, water, coconut milk, lime juice, and salt and bring to a boil. Lower the heat so that the broth simmers gently for 30 minutes. Strain the broth through a fine sieve and discard the solids. Clean the pot; return the broth to the pot, season with salt to taste, and return to a simmer.
Bring a large pot of water to a boil and then remove from the heat. Put the rice noodles in the water and let sit until tender, 5 to 10 minutes. Drain, rinse, and distribute among four large, shallow soup bowls.
Slice the cucumber into 1/4-inch rounds, stack the rounds, and slice into thin matchsticks. Put the cucumber sticks in a medium bowl and toss with the bean sprouts, sliced chiles (if using), and herbs.
Just before serving, add the shrimp to the broth and gently simmer until they're just cooked through, about 3 minutes. Ladle the hot soup over the noodles. Arrange a mound of the cucumber and bean sprout mixture in the center of the bowl, top with a lime wedge, and serve immediately.
Prep: 20 mins | Cook: 40 mins
1. Heat the coconut oil in a deep pot over medium-high heat. Stir in the onion and garlic; cook until the onion is translucent, about 5 minutes. Mix in the vegetable stock, pumpkin, curry powder, salt, coriander and chilli flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover and boil 15 to 20 minutes more, stirring occasionally. Whisk in the coconut milk, and cook another 5 minutes.
2. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth (alternatively, use a hand-held stick blender). Return to a pot, and reheat briefly over medium heat before serving.
Ingredients for 2-3 People
For the Balls
4 oz Sticky (Glutinous) Rice Flour
½ cup Hot Water
A Little Vegetable Oil
For the Sauce
3 ounces Coconut Milk
Pinch of Salt
3 Tablespoons Sugar
Preparation of the Balls
1. Put a large pan of water on the heat to boil.
2. Pour the hot water into the sticky rice flour.
3. Mix and knead into dough.
4. Add more flour if the mixture is too sticky.
5. Roll the dough between your hands into a sausage, and pinch off lumps of the dough and roll them into a ball in your hand.
6. This mixture will make approximately 24 balls
7. Drop the balls into the boiling water.
8. The balls take approximately 3-5 minutes to cook, and will float to the top of the pan when cooked.
Preparation for the Sauce
1. Put the coconut milk, sugar and salt into a pan.
2. Heat gently until the sugar is dissolved and the mixture warm.
3. Do not boil!
Serve the balls in a bowl together with the warm sauce.
The sweetness comes from the sauce, so there should be ample sauce for each ball.
Ingredients for 6 People
1 Add half the turmeric,salt and lemon juice to little more than half a cup of water(in a dish)mix. 2 Marinate the fish in it for 20 minutes then rinse it off under the tap. 3 In a bowl mix together the tomatoes,peppercorns,cloves,cardamoms,curry powder,coconut milk,turmeric and salt to taste. 4 Heat the oil and saute onions garlic and ginger about 15minutes. 5 Then add the bowl of mixed spices and coconut milk and cook for 10 minutes (on low heat). 6 Cut the fish into large pieces and add and cook for 10 minutes. 7 Serve with boiled rice(basmati).
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