Dairy free almond lemon apple pie

This dairy free almond lemon apple pie is deliciously nutty, sweet and sour……. perfect for warm summer days.

Find detail recipe under Desserts page.

Summer chicken salad

Best summer potluck salad

What should you bring to a summer potluck? Here it is…..Summer Chicken Salad, an explosion of flavours that will make everyone happy.

Find detail recipe under Salads

Hope you will enjoy this recipe as much as we do.

Thai bbq spare ribs

Lips smacking delicious Thai bbq spare ribs. Last week I was craving some yummy Thai food. When I was in Thailand I use to eat pretty often at “Tokyo at the Grill” and this Thai bbq spare ribs remind me of this beautiful restaurant and country.

Find full recipes under Meat

 

Black ink arancini filled with mussels, saffron white wine sabayon on a tomato sauce

 

Raise your hands if you like arancini…..Arancini are sensationally delicious fried rice ball filled with ragu and mozzarella cheese. Now, lets take arancini to the next level, a fancier one, Black ink arancini filled with mussels, saffron white wine sabayon on a tomato sauce for “The Most Wonderful Time Of The Year”. In collaboration with https://mya-zone.com I pair this mouth-watering recipe with a Pinot Grigio from Giusti Wine.

Find full recipe Pastas, Gnocchi and Co

 

Lentils and mushrooms strudel with baby spinach salad, butternut squash and beetroot chips

 

Vegan friends for the holidays?…..Do not fret….This delicious Vegan lentils, mushrooms strudel with a refreshing baby spinach salad butternut squash and beetroot chips is the perfect main for this festive time. I pair mine with Pinot Grigio delle Venezie from Giusti wine, that with its crisp and flavoursome bouquet enhance this main course. This post is in collaboration with @roomwinekenya at https://mya-zone.com

Find recipe below.

Lentils and mushrooms strudel with baby spinach salad, butternut squash and beetroot chips.

Ingredients 4 pax
04nos 10 by 10cm puff pastry vegan
100gr brown lentils, boil till soft
50gr orange lentils, boil till soft
200gr champignons mushrooms, washed and sliced
02nos garlic clove, minced
30gr yellow onion, minced
Salt and pepper to taste
10ml Evo oil
200gr tomato sauce
250gr baby spinach, washed
20nos butternut squash chips
20nos beetroot chips
40gr pomegranate
For dressing
2tbsp Evo oil
5ml lemon juice
1/2tsp dijon mustard
Salt pepper to taste
Few tbsp almond milk to seal the strudel
For the chips:
Peel butternut squash, and thinly slice 20 slices.
Do the same with beetroot.
Sprinkle salt and pepper on butternut squash and arrange on an oven tray.
Do the same with beetroot.
Drizzle with few tbsp of Evo oil and back at200C till crispy.
Keep aside till need it.
Heat 1tbsp Evo oil in a non stick pan.
Add garlic fry for few seconds and then add mushrooms.
Season mushrooms and cook till ready, around 12-15 minutes at medium heat.
When ready keep aside till need it.
Heat 10ml Evo oil in a sauté, and add onions.
Let onions sweat for few minutes.
Add to onions lentils and mushrooms.
Sauté for 5-8 minutes.
Check seasoning and keep aside.
Fill each square of puff pastry with few tbsp of filling.
Brush almond milk around the edges, and roll puff pastry close.
Arrange puff pastry, closing facing down, on a baking tray.
Make few incisions on top of puff pastry and brush some more almond milk.
Repeat with the rest of puff pastry.
Bake in the oven at 180C for 25-30 minutes or till golden brown.
For the salad:
Mix together all the ingredients for the dressing.
In a bowl toss baby spinach with pomegranate and chips.
Add dressing and orange on on 4 plates.
Heat tomato sauce.
Spoon few tbsp of tomato sauce next to the salad.
Slice strudel in half and put it on top of tomato sauce.
Pair with Pinot Grigio delle Venezie from Giusti wine.

Festive ideas: Scallops au gratin with mussels and shrimps

 

In collaboration with RooM Wine Kenya and Giusti Wine

Hello friends, ready for the Festive Season? Still not sure what to prepare to entertain friends and family? Let me help you, with easy recipes for my favourite time of the year. This year I am super lucky, because I am collaborating with @roomwinekenya https://mya-zone.com  and Giusti Wine to pair delicious meals with amazing wines.  Today I would like to share one of my old recipe, so perfect for this time of the year, Scallops Au Gratin with Mussels and Shrimps, rich and tasty main course for a delicious festive meal. I pair this flavourful dish with Augusto Recantina red wine from Veneto region. Recantina is a native vine, that can be found only in the north east part of Italy, with an ancient history that documents back to the 1600s. When Napoleon was ruling Venetian Republic, all vineyards were destroyed. In recent year Recantina vine was rediscovered. Giusti wine is the biggest producer and only exporter of Recantina wines. I picked Augusto Recantina, because of its freshness enhances the flavour of this dish.

 

Find detail recipe Scallops Au Gratin with Mussels and Shrimps under Appetizers, and don’t forget to let me know what you think.

 

 

 

 

Idli with avocado and spicy prawns

Ready to dazzle your friends and family with a new, fancy appetiser? Look no further, Idli with avocado and chilly prawns, is your perfect wow dish. Put on your party shoes, as you can whip this dish up in under 30 minutes.

Hope you will enjoy this recipe as much as we do.

Find detail recipe below.

Idli with avocado and spicy prawns                        

Ingredients 16 idli

01nos already made idli/dosa batter
16nos prawns clean and devein
02nos avocado
01nos minced garlic clove
Pinch chilly flakes
01tbsp EVO oil
01 teaspoon lime juice
Salt and pepper
16nos cilantro leaves
Follow packaging instruction for idli.
Steam idli for 12 minutes.
Remove from idli pan.
Keep it aside.
Heat evo oil in a non stick sauté.
Add prawns and chilly flakes to evo oil.
Fry for a minute and then add prawns.
Sauté prawns for 5-6 minutes.
Adjust seasoning.
Remove from pan and keep it aside.
Mash avocado with teaspoon of lime juice, adjust seasoning.
Assemble idli.
With the help of a teaspoon, make a small indent, on idli.
Fill the indent with a tbsp of avocado mash and top it with a prawn.
Garnish with cilantro leaves.

Dragon fruit salad with dairy free almond fudge ice cream

 

The first time I tried dragon fruit I was in Cambodia and let me tell you….although the taste was bland I fell in love with this fruit. The outside is fuchsia with dashes of green and the inside is white with black seeds, just looking at it makes me happy. I used to enjoy dragon fruit drizzled with honey and crunchy almond for a healthy breakfast.
Dragon fruit is available almost everywhere nowadays and what better way to enjoy this fruit, than by mixing it with berries and top it up with dairy free ice cream? Serve it inside the skin that turns into a bowl and……here we go, your fancy fruit salad, is served.
Find recipe below….and don’t forget to let me know what you think…

Dragon fruit salad with dairy free almond fudge ice cream

 

Ingredients for 4 pax

02nos dragon fruit sliced in half lengthwise
80gr blueberries
60gr strawberries cut in quarters
40gr papaya cut in cubes
01tbsp muscovado sugar
10ml lime juice
04nos ice cream scoops
Few mint leaves for garnish
Remove dragon fruit pulp with a small spoon.
Keep dragon fruit skin ( it will be your bowl to serve the salad)
Wash blueberries and strawberries.
In a bowl toss blueberries, strawberries, papaya and dragon fruit with sugar and lime juice.
Fill each dragon fruit skin with few tablespoon of fruit salad.
Scoop on each fruit salad a ball of ice cream.
Garnish with mint leaves.
Enjoy.

Idli with Smoked Salmon

What is this mold for?

What is an Idli?

Let’s answer this basic question if you have never seen, heard or tried an Idli. Idli are: exquisite, fluffy, savoury, rice pillow shape cakes; perfect breakfast food in South of India. And, for my kids perfect snack any time of the day.

Idli with smoked salmon

Lately I grew bored with blini, bigne, crostini or any of the usual way of serving smoked salmon. After enjoying smoked salmon on Capers Madeleine with smoked salmon and coriander chutney, I wanted to try it with Idli and the result leaves no doubt….love at first bite….. The sourness of the Idli marries perfectly well the saltiness of smoked salmon and creaminess of the mascarpone to finish add some lemon to clean up your palate and be ready for the next one.

Find the recipe below, and hope you will enjoy as much as we do.

Idli with smoked salmon

Ingredients for 16 idli

500gr already made idli/dosa batter.         Idli with smoked salmon
200gr smoked salmon
90gr mascarpone cheese
01tbsp oil
To garnish
Fresh dill
Lemon
Brush idli pan with oil.
Spoon batter on each idli mold.
Add 150ml water in the steamer and bring it to boil.
Put the idli stand inside and close the lid.
Steam idli for 13-15 minutes.
Remove from idli pan with the help of a wet spoon.
Let idli cool down.
Put a dollop of mascarpone cheese on each idli.
Arrange half slice of smoked salmon on top of mascarpone.
Garnish with fresh dill and lemons.

 

 

 

 

 

 

 

Singapore

 

Singapore…an organised beautiful city…..but chaos breaks loose when it comes to food, just joking, they are super organised when it comes to food too. First evening in Singapore we got out at Bugi stop with the metro, and my son’s eyes just popped out when he saw the amount of food that was around. He decided to try prawns and octopus balls and a spicy beef Bao, no need to say, it was love at first bite. I am sharing my Bao buns recipe below.

 

If you have never been to Singapore the first thing that will strike you is how well organised and clean the city is. And no, after thinking for more than a week I cannot find faults in this amazing city. It’s been 5 days of absolute fun….from divine food, to visiting Universal Studios, the Aquarium and the Wings of Time show in Sentosa Island; to the 360 view from Skypark at the Marina Bay Sands, Gardens by the Bay, Little India, Chinatown and so much more.
After been back we were missing Bao buns so much that I decided to make my own ones.
Let me share my recipe for the best Bao buns that you will ever taste.
After 3 hours and 30 minutes of proofing and reworking the dough, this beauties are ready to be steamed.
This how Bao buns should look after being steamed for 8 minutes
Fill your buns with what you like the most.
Mines were crunchy veggies, for my daughter, and pulled beef for the rest of the family.
Love those buns you can turn them into a vegan meal using a milk substitute, I used almond milk, and fill them up with crunchy veggies in a soy dressing.
Hope you will enjoy this recipe as much as we did.
Bao Buns

Ingredients for 15 Bao Buns
530gr flour
01and half tbsp sugar
01teaspoon dry yeast
50ml milk, or almond milk
01tbsp sunflower oil
01tbsp rice vinegar
01teaspoon baking powder
180ml water
1/2teaspoon salt
Extra
Vegetable oil
Thick wooden skewers or chopsticks.
Dissolve yeast in few tablespoons of warm water.
In a bowl mix together flour, sugar, milk, oil, vinegar and baking powder.
Add to the above ingredients yeast.
Add 180ml of water to the mix and work it for 5-10 minutes.
After 10 minutes cover dough with a cloth and keep it in a warm place for 2 hours.
After 2 hours rework the dough.
Roll out dough into a sausage shape, around 4cm thick.
Cut into pieces 3cm wide.
Form a ball with each piece of dough and let it rest for 2-3 minutes.
Use a rolling-pin to roll each ball into an oval around 3-4mm thick.
Brush some vegetable oil on each oval.
Oil each chopsticks or skewers.
Put skewers or chopsticks in the middle of the oval.
Fold the dough onto the skewers/chopsticks, and then pull carefully out the skewers/chopsticks.
Place prepared buns on a baking tray.
Cover buns with a kitchen cloth.
Proof for 1 hour and 30 minutes or till doubled in size.
Steam buns for 8 minutes.
Fill it with barbecue pulled chicken or beef or pork or crunchy veggies or delicious seafood.
Serve it hot.