Thai cooking has always been a passion, with fresh aromatic ingredients like lemon grass, cilantro, chilies and ginger the possibilities of creating dishes in endless. This cuisine brings to world the 5 flavors of sweet, salty, sour, bitter and hot. The subtle variation in proportions of ingredients used highlights these flavors.
Soup is always the best when the stock is of ultimate quality. Make your chicken stock at home with bones and vegetable or buy a good organic variety.
With Thai cooking you need the sour with the sweetness of creaminess. In this soup I have used low fat coconut milk and no oil, the ingredients lend their flavors beautifully.
Use dried shitake mushrooms instead of fresh ones and they are more intense. Just soak the in warm water for 30 mins and use the liquid as well.
The spark comes from the kaffir lime leaves which I have bought dried ( I can’t find the fresh ones here so far)
The beauty of a simple cake sweet and infused with grated orange peels and coconut. This recipe is perfect for a sunny weekend afternoon which I spent making this with my teenage daughter.
This cake speaks to you with its simplicity and yet complex flavors. Use a organic whole fat coconut milk, really good grass fed butter and home dried orange peel and it will amplify the flavors. Butter can be softened at room temperature or a few seconds in the microwave. I much prefer the room temperature approach
I personally don’t have much of a sweet tooth ( and therefore less sugary recipes on my blog :() but making this for my family is always a labor of pure love.
You can frost this cake with whipped cream or coconut cream cheese frosting. I kept it simple and naked to its own glory. A dollop of fresh cream on the side will add the minimal right touch.
In a large bowl, use an electric hand mixer to beat sugar and butter on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl. Add eggs, one at a time, beating each egg until well incorporated before adding the next one.
Add coconut milk, vanilla and orange extracts and beat for 2 more minutes.
The mixture should be pale and fluffy
Mix flour, baking powder, salt and coconut in a bowl.
Add the dry ingredient in small increments to the wet ingredient and continue to blend with the mixer.
Using a 9 inch cake pan, grease with butter and dust with flour.
Pour the cake batter in the pan and bake at 350 for 45-50 mins until a toothpick inserted in the center comes out clean.
Dust some fine sugar on the cake and serve with coconut flakes, whipped cream and berries or with orange slices.
This cake is at the Fiesta Friday #166 table withAngie andco-hosted by Mollie and Ginger.
A cool dessert for cold winter days….simple, healthy and full of energy from Chia seeds, coconut and fruit.
This version is vegan, dairy free and gluten free. You could use honey instead of coconut nectar and real grass fed creamy milk if you like. The gelatin is also a vegetarian brand.
I use Chia seeds in smoothies, oatmeal and desserts abundantly. In the category of superfoods now these are rich in omega-3 fatty acids, protein, dietary fiber, and other nutrients.
I added a layer of saffron which happen to be my favorite spice purchased directly from the saffron fields of Kashmir.
The pudding consistency can be managed by adding extra milk or reducing chia seeds. You can adjust both ingredients based on the thickness and consistency you want. Mine got too thick at first so I had to add more coconut milk to soften. You want to stir the pudding a couple of times while it refrigerates to get the creaminess.
Fresh sweet mangoes would be delightful but frozen are fine too. I also found the canned mango pulp to work really well. Just ensure that there is no added sugar.
1 tbsp gelatin ( you can use the vegetarian version)
1 tbsp coconut nectar
Pinch of saffron flakes
Berries ( or you could use Mango slices)
Putting it together:
Whisk the coconut milk, chia seeds, and nectar together in a large bowl. Let sit for 5-10 minutes and then whisk again . Cover and chill in the fridge for 2.5-3 hours until nice and thick.
Puree the Mango and heat in a pan with 1/4 cup water. Turn off the heat and add the gelatin. Mix well and refrigerate along with the pudding for 2-3 hours until set. You could also use the pureed mango that is readily available and sweeten to taste. I just had some mango chunks in the freezer that I used.
Portion the pudding into bowls, top with a layer of mango and then the toppings . You can add another layer of syrup over the topping if you desire more sweetness.