Thai-inspired Pumpkin Soup

Let me begin by saying that this is not an authentic Thai pumpkin soup but it is a sophisticated blend of Thai flavours that make a super creamy and flavourful dish. I used a small white pumpkin which makes this beautiful lightly pumpkin flavoured, pale celery coloured soup. I garnished it with lightly toasted pumpkin seeds but lightly toasted coconut shavings would be gorgeous as well.

We recently had friends over for brunch and I had expected that it would be cold out and that soup would be a well-received course. We lucked out and had an exceptional November day so we sat outside for hors d’oeuvres and then retreated inside for the main course and back outside for dessert. Even though it wasn’t cold at all, particularly on our heated patio, the soup was very well received. This recipe is a keeper.

Thai-inspired Pumpkin Soup

A KitchenInspirations Original Recipe

Makes about 1.5 L of soup

Ingredients:

• 430 g pumpkin, roasted and cubed
• 15 mL roasted garlic purée
• 1 kaffir lime leaf
• 5 mL galangal, finely grated
• 5 cm lemongrass, sliced lengthwise and pounded to release flavours
• 1 L chicken stock
• 30 g coconut milk powder
• 50 g creamed coconut
• toasted pumpkin seeds for garnish

Directions:

1. Combine the roasted pumpkin, garlic purée, kaffir lime leaf, galangal and lemongrass and sauté on medium-low until you can smell the gorgeous aromas. Add the chicken stock and bring to a rolling, gentle boil for about 45 minutes; you are trying to infuse the stock with the Thai aromatics. Taste and continue to boil if necessary to infuse more flavours.
2. Once the chicken stock has been infused, remove from the heat and blitz the stock with a stick blender until all of the flavourings are puréed. Allow to cool on the counter for 1-2 hours or overnight in the refrigerator.
3. Strain the soup through a fine sieve, pressing the pulp until you get most of the liquid out, discard the pulp. 
4. Return the highly aromatic stock to a pot and reheat gently. Add the coconut milk powder and blitz with a stick blender until smooth. Continue to heat without bringing it to a boil. Add the creamed coconut and blend well.
5. Serve with toasted pumpkin seeds as garnish.

Notes:

• You may substitute a can of coconut milk including the cream instead of the coconut milk powder and creamed coconut, I forgot to buy it and resorted to things I had in my pantry.
• Blitzing the aromatics with the stock is unconventional but it really does impart a sophisticated blend of Thai flavours that is a little more forward than just simmering the flavourings in the stock. 
• To make this totally vegetarian, substitute vegetable stock for the chicken stock.
• As you know, Thai food is a carefully weighted combination of salty, sweet, sour and bitter and this recipe incorporates all of those flavours and imparts a significant amount of umami. Personally, I find coconut milk sweet enough so my recipe does not include sugar but it would be entirely up to you; if you use sugar, I would use cane sugar.

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Thai Green Curry “Risotto”

I love to cook Asian flavours, particularly in the warmer weather, it just feels right. One such warm and balmy evening I came up with this interesting twist on an old favourite: Thai Green Curry “Risotto“! It’s definitely not traditional so I’ve omitted the cheese because I didn’t like the flavour combination but I have an alt in the notes if you still want cheese in it. It’s creamy, even though I used Jasmine rice and I kept it monochromatic adding only green veggies. It was a definitely a winner!

Thai Green Curry “Risotto”

A KitchenInspirations Original Recipe

Makes 2 dinner-sized servings or 4 appetizer servings

Ingredients:

• 1 small shallot (about 25 g)
• 15 mL EVOO
• 60 mL Green Curry Paste
• 160 g jasmine rice, rinsed well
• 2 kaffir lime leaves
• 300 mL chicken stock
• 100 mL coconut milk
• 50 g green beans (cut into 1 cm pieces)
• 150 g bay scallops
• 50 g frozen peas
• 2.5 mL lime juice

Directions:

1. In a small Dutch oven, heat the oil and add the shallots and cook until translucent. Add the kaffir lime leaves.
2. Add the rice and toast for a minute or so. Add the green curry paste and cook until fragrant.
3. Pour in the chicken stock about one-third at a time, stirring occasionally, cooking the rice until all’onda. Add the scallops and cook until they are 125-130F or you can panfry them like I did.
4. Turn down the element and stir in the coconut milk, add the vegetables and heat through.
5. Add the lime juice to taste. Remove the kaffir lime leaves to serve.

Deliciously creamy “risotto” with the flavours of Thailand.

Notes:

• I add the lime juice to brighten the flavours without salt.
• This is neither an authentic Thai nor Italian recipe. I just thought the green curry and jasmine rice lent itself to the traditional dish. This green curry does not have cheese in it but if you want it creamier, try a little cream cheese stirred into the curry right at the end.
• Use any protein you wish, chicken or shrimp would be great too.

Bay scallops add the perfect amount of sweetness to this flavourful dish.

Note:

• Rice portion was updated July 17 to reflect two servings.

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Chewy Lemon, Coconut Squares revisted

I posted this recipe about 9 years ago so I felt it was time for an update and repost. Lemony desserts are a favourite here so whenever I have an extra lemon or two rolling around the kitchen, a lemony dessert makes an appearance.

Even though these squares are two layers, they come together quickly. The shortbread crust is tender and the coconutty custard topping is lemony and chewy. One could say they’re a match made in heaven!

Chewy Lemon Squares with Coconut

From Company’s Coming Squares by Jean Pare.

Makes 1 pan 23 cm x 23 cm (9×9 inch)

Ingredients, base:

• 200 g all purpose flour
• 50 g granulated sugar
• 114 g butter, cold

Directions, base:

1. Preheat the oven to 350° F.
2. Crumble flour, sugar and butter until mealy (you can save time and pulse this in a food processor, metal blades)
3. Press into ungreased 23 cm x 23 cm (9×9 inch) pan. Bake for 20 minutes.

Ingredients, topping:

• 2 eggs
• 60 mL lemon juice, freshly squeezed
• 200 g granulated sugar
• 20 g all purpose flour
• 2 g baking powder
• 75 g flaked, unsweetened coconut
• 2 g salt
• 5 mL lemon essence

Directions, topping:

1. Beat eggs slightly. Stir in the rest of the ingredients.
2. Spread over par-baked shortbread base. Bake at 350° F for additional 30 minutes, until set in the centre and golden in colour.
3. Cool and cut into squares, or bars.

The carmelized coconut on the top makes it moreishly chewy where the end pieces with more edges are coveted!

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Thai Coconut Curry Soup

Way back in late October, we went over to a friend’s house for dinner, outdoors of course. We’ve all been scrambling to make the outdoors as warm and cosy as possible not feeling comfortable enough to entertain inside. My friend went all out with a brand new gazebo (which we helped erect), heaters and electric blankets (even some for sharing). It was easy to enjoy this flavourful soup in large mugs, under infrared heaters, cosying up with electric blankets while gazing at a romantic wood fire. The soup was warming and soothing on a particularly chilly evening. I hacked the recipe because we liked it so much.

A KitchenInspirations Original Recipe

Makes 1 L soup

Ingredients:

• 500 mL cauliflower purée
• 400 mL coconut milk
• 6 fresh kaffir lime leaves
• 1 lemongrass stalk, cut into 5 cm lengths
• 1 nub of fresh galangal
• 15 mL fresh lemon juice
• 15 mL fish sauce
• 10-20 mL green curry paste
• pinch of baking soda
• leftover cooked chicken or turkey
• 150 g diced frozen vegetables
• 1 green onion, sliced into 3 cm lengths
• handful of finely chopped cilantro
• Vegetable or Chicken stock (optional)

Directions:

1. Combine all of the ingredients except the baking soda, chicken or turkey, frozen vegetables, green onion and cilantro and bring to a boil. Boil for 10-15 minutes or until the broth is flavoured with the aromatics.
2. Scoop out the aromatics (kaffir lime leaves, lemongrass and galangal) and discard. Add the baking soda and mix it in well (it will bubble up for a minute or so).
3. Add the turkey and frozen vegetables and stir to warm. Add vegetable or chicken stock if you find the soup too thick. Serve piping hot.

Notes:

• Frozen vegetables, like this, are a staple in my freezer, they are perfect for quick soups!
• I keep kaffir lime leaves in the freezer, they are so flavourful.
• I prefer to keep the soup on the thicker side, particularly if you’re eating it outdoors, it tends to stay warm longer.

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Creamed Cauliflower, Lentil and Coconut Soup

Like many blogs have already declared, it is officially soup season in this part of the world. I often use lentils to “beef” up soups because they are super filling. JT loves creamed soups and I love brothy soups, so to be fair, I try to make a variety of each type to keep us both happy. That way he doesn’t complain when I make Phố or chicken soup at least once a month (read: week). This was a spur of the moment creation that was so tasty, that I wanted to make sure that I remembered what I did. Hope you enjoy it too.

Creamed Cauliflower, Lentil and Coconut Soup

A KitchenInspirations Original Recipe

Makes about 750 mL soup

Ingredients:

• 1 small head cauliflower, cut into florettes
• 1 small sweet onion, chopped
• 1 small garlic clove, minced
• 50 g red lentils
• 250-400 mL vegetable or chicken stock
• 250 mL coconut milk
• 15 mL EVOO

Directions:

1. Heat a large dutch oven with the olive oil and sauté the onions until translucent. Add the cauliflower and garlic and sauté for 5 minutes.
2. Add the 250 mL chicken stock and lentils and cook until everything is soft. Blitz with an immersion blender slowly adding coconut milk, blending until smooth. Add more chicken stock to achieve your desired thickness, if necessary.
3. Serve piping hot.

 

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Thai Inspired Lentil Coconut Soup

As you can imagine, I had hoped that winter would be on its way out by our return from Europe last week. Sadly, it wasn’t so. Temperatures, although slightly warmer were still not showing signs of spring. And Facebook was of no help, throwing into my face, a year that the crocus’ were out and the lily of the valley was growing in thickly. No, spring has not sprung — that damn groundhog lied, again.

During these colder days, I like to eat soup so I’ve been creating new flavours since our return. I cobbled together a version of this recipe just before we left and JT liked it so much he asked for it upon our return so I got out my measuring tools and recreated this tasty dish for posterity. To me, lentils have always been paired with warm South Asian spices, more like curries, which we adore but I wanted something different. This soup comes together quickly and is thick and luscious enough to make a meal on its own. It has some nice comforting flavours of roasted garlic and cumin with a beautiful fresh hint of kaffir lime leaves and coconut. I didn’t have time to source fresh Kaffir lime leaves so I used the dry stuff, if you use fresh, you may wish to cut it back a bit, they are meant to be a background note. The lentils purée up creamy and smooth and make a gorgeous luxurious soup. I will serve this at an upcoming dinner party, I know it will be a hit.

Some crispy rice crackers would have made a nice side for this dish.

A KitchenInspirations Original Recipe

Makes about 1.25 L soup

Ingredients:

• 15 mL coconut oil
• 130 g sweet onion, chopped
• 15 mL puréed, roasted garlic
• 5 mL cumin
• 8 kaffir lime leaves (mine were dried)
• 300 g red lentils, rinsed and picked through
• 1 L chicken stock, or vegetable stock
• 250 mL coconut milk
• salt, to taste

Directions:

1. Heat the coconut oil in a Medium Dutch oven. Sauté the onions until translucent. Add the roasted garlic and stir until fragrant.
2. Add the lentils and stir to coat. Dust with the cumin and cook until fragrant.
3. Add the kaffir lime leaves and the chicken stock and cook until lentils are soft. Remove the kaffir lime leaves.
4. You can run an immersion blender through the soup, leaving a few chunks for texture or entirely creamy or you may leave it soupy.
5. Garnish with toasted coconut.

Notes:

• I usually remove 250-500 mL of the chunky soup and purée the remainder until smooth and creamy and then I add back the chunky bits for texture.
• Lentils generally thicken as they sit so you may wish to add a bit more stock or coconut milk depending on your preference for the thickness and how long it sits before serving.
• America’s Test Kitchen recently mentioned that a sprinkle of baking soda on onions as you sauté them will reduce their acidity and make them caramelize quicker. I have been using this technique since I saw it.
• When I prepped for Anjum Anand, she had me toast the cumin quite a bit, but for me, toasting until fragrant is enough.

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Lime and Matcha Cheesecake

You may recall that last week I posted a recipe for homemade ricotta from buttermilk and sour cream, well this is what the ricotta became and it was delicious! It was a cake I made for our dear friends Rae and Mon when they invited us for dinner one night in June. Check out the notes, I give some very good tips on how to bake a cheesecake without it cracking!

Lime and Matcha Cheesecake

A KitchenInspirations Original Recipe

Makes one 23 cm cheesecake

For the Crust:

• 175 g graham cracker crumbs
• 50 g butter, melted
• 35 g coconut sugar
• pinch of cinnamon
• 10 g unsweetened coconut
• 1.5 g lime zest (about 1 lime)

Directions:

1. Preheat the oven to 350° F.
2. Line the bottom of a 23 cm springform pan with parchment grease it well including the sides.
3. Line the outside bottom of the pan with foil tightly. Cover the outside of another, slightly larger pan with foil so that it is water resistant.
4. Combine all of the above crust ingredients and mix until well coated with the butter. This step may be done in a food processor.

Press into the prepared smaller pan and bake for 20 minutes. Cool completely.Decorate with lime zest, matcha powder, coconut and thinly sliced limes.

For the Cheesecake:

• 150 g granulated sugar, divided
• 4 eggs, separated
• 300 g buttermilk, sour cream ricotta (recipe)
• 120 g sour cream
• 3 g lime zest (about 2 limes)
• 50 mL lime juice (~2 limes)
• 15 g AP flour (check weight)
• 5 g matcha powder
• pinch of salt

Directions:

1. Preheat the oven to 325° F.
2. Beat the egg whites with 50 g of sugar until stiff shiny peaks form.
3. Beat the egg yolks with 100 g of sugar until they are thick and pale.
4. Add the ricotta and greek yogurt to the egg yolk mixture and then add the lime juice and zest and beat until well blended.
5. Sift the flour and matcha powder into ricotta mixture.
6. Finally, fold the beaten egg whites into the ricotta mixture until well blended. Spoon into the chilled prepared crust.
7. Set the pan into the slightly larger pan with the bottom covered in foil, and set both into a tall-sided roasting pan and pour just hot water into the roasting pan so it goes about half-way up the sides.
8. Bake for 45 minutes to 1 hour or until the centre doesn’t jiggle when gently shaken. Turn the oven off, allow to cool in the oven undisturbed. Once cool, refrigerate until ready to serve.
9. Decorate with lime zest and matcha. Serve with lime infused whipping cream or with blueberries.

A deliciously flavoured, baked cheesecake.

Notes:

• I always beat my egg whites first so that I don’t need to wash my mixer whisk attachment.
• To prevent cracking while baking and cooling:
• • Set the 23 cm springform pan into a slightly larger, springform pan with the bottom covered tightly with foil to double ensure water-tightness and insulate the sides so that the outside bakes at the same rate as the inside.
• • Set both pans into a high-sided roasting pan.
• • Fill the roasting pan (not the larger springform pan) with hot water to about the middle height of the springform pans.
• Step 3 and 4 may be done in a large food processor, which will result in a smooth cheesecake, otherwise, the ricotta curds will add some texture to the cake.

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Strawberry Sauce

Recently I purchased too many strawberries because they were 3 packages for three dollars! We ate most of them, but I had one package left over that I needed to do something with. My dear cousin and her family were scheduled to come for dinner and they had requested vanilla ice cream for dessert so I decided to make a strawberry sauce as a garnish; who doesn’t love home-made strawberry sauce?

Strawberry Sauce

A KitchenInspirations Original Recipe

Makes 300 mL

To print the recipe, please click here.

Ingredients:

• 340 g strawberries, hulled and roughly chopped
• 47 g coconut sugar
• 3 mL freshly squeezed lemon juice

Directions:

1. Stir the ingredients together in a heavy saucepan. Cook over medium heat until sugar dissolves, then bring to a boil. Reduce heat to a simmer and simmer for 3 minutes.
2. Lightly blend with an immersion blender, leaving some bits. Cool. Refrigerate or freeze until required, bring to room temperature before use.

A quick and easy recipe if you have too many strawberries.

The bits of strawberries in this sauce, sets it apart from the store-bought strawberry sauces.

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Crispy Buffalo Cauliflower “Wings”

We had a Super Bowl party in early February and I made the usual suspects but I also wanted a slightly healthier and vegetarian version of the traditional Buffalo wings. I have made Buffalo cauliflower in the past but it never really met my expectations achieving the crunchy coating I had hoped for, so I put it on the back burner. Then in January, I started thinking about adding texture to the florets in the form of breading. I tested this recipe with panko with regular flour and the crispy rice cereal with coconut flour and to be honest, in a blind taste-test, JT voted for the crispy rice cereal and coconut flour version. The coating has a great crunch and being made of crispy rice cereal and coconut flour, it is also gluten-free. Vegans may use chia seeds instead of the eggs for the binder.

Crispy Buffalo Cauliflower “wings”

Ingredients:

• 60 g coconut flour
• 2 eggs, whisked well
• 120 mL water, plus
• 120 g crispy rice cereal, hand crushed
• 15 g Buffalo chicken spice mix
• 15 g dehydrated onion flakes
• 15 g granulated garlic
• 5 g sea salt
• ~750 g Cauliflower, cut into 2-bite pieces
• Non-stick spray

Directions:

1. Pre-heat the oven to 425° F. Line a large baking sheet with parchment paper
2. Place coconut flour, eggs whisked with water, and crispy rice cereal into three separate medium-sized, deep bowls.
3. Add 15 g of Buffalo spice mix into the crushed crispy rice cereal and mix well.
4. Take one cauliflower floret at a time and dip into the coconut flour first, then the egg and lastly the crispy rice cereal and coat well. Lay each cauliflower floret (flat-side down) onto the parchment-lined baking sheet. Continue until all of the cauliflower is coated with the rice-breading. You may need to add a bit more water to the egg mixture as the coconut flour tends to thicken it up.
5. Bake for 20-30 minutes or until cauliflower is cooked but not too soft (test with a cake tester, there should be resistance when poked through).
6. Drizzle with Buffalo-style sauce, if using.
7. Serve hot with blue cheese dipping sauce.

Ingredients for Buffalo-style sauce:

• 65 mL melted butter
• 15-30 mL honey (to taste)
• 50 mL hot sauce

Directions:

1. Combine all three ingredients in a small pan and heat slowly to a boil and boil for 3 minutes. Drizzle lightly over the baked cauliflower.

Notes:

• I find the best results are achieved using dry cauliflower (wash and spin-dry then lay out on a clean dishcloth for 20-30 minutes).
• You will need to coax the coconut flour into the cauliflower crevices.
• If you are trying to be healthier, omit the Buffalo sauce.
• This dish is best served right out of the oven, as the crispy rice cereal eventually gets a bit soggy, particularly with the Buffalo sauce on it.
• I puréed leftovers with vegetable stock into a smooth soup and JT could not stop raving about it.

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The Imposter Apple Cake with Salted Coconut Caramel Sauce

Is it a cake, fruit custard or pie?

I was invited to a BBQ at the marketing firm I work with and, of course, I couldn’t go empty handed! I spotted Lorraine’s recipe for an apple cake she made for Mr. NQN’s birthday and was immediately intrigued. Everyone loves cake and everyone loves apples (I hope) so I dove in head first and made her lovely cake. I modified the recipe to be gluten free (I didn’t know everyone at the BBQ and wanted to be safe and inclusive) and I used coconut sugar instead of superfine white sugar and increased the apple volume because I bought 5!

Thanks Lorraine for this tasty inspiration.

One of those peeler gizmos would have come in handy.

It’s really more apples than cake.

I made JT a tester.

For the original recipe on Lorraine Elliot’s beautiful blog, please click here.

Makes 1 cake, 20 cm (8 inch) diametre. Serves 6-8.

Please click here to print this recipe.

Ingredients:

• 5 medium apples (about 750 g, I used Galas)
• 3 eggs, room temperature
• 100 g (2/3 cup) super fine coconut sugar
• 150 mL (5 oz) milk
• 30 g (2 tbsp) butter, melted and cooled
• 120 g (3/4 cup) gluten free flour
• 1 tsp cinnamon
• Pinch of salt
• 50 g (1/2 cup) slivered almonds, toasted (reserve until ready to serve).

Directions:

1. Preheat the oven to 350° F (170° C).
2. Line the bottom of a 20 cm (8 inch) round cake pan with parchment and spray generously with non-stick spray.
3. Prepare a bowl with cold water and 2 tbsp lemon juice, set aside.
4. Peel the apples and slice very thinly using a mandoline. Immerse the slices into the cold lemony water.
5. Combine the eggs and sugar and beat until thick. Add the milk and melted butter and beat until well combined.
6. Sift the flour, cinnamon and salt and add to the wet ingredients. Beat just until combined and lumps are gone.
7. Drain the sliced apples and dry slightly. Fold the apple slices into the batter to coat well.
8. Pour into the prepared pan and bake uncovered for 50-55 minutes or when a cake tester comes out clean.
9. Cool completely before serving.
10. Top with toasted almonds when serving.

Ingredients for Salted Caramel Sauce

Makes 200 mL (3/4 cup) caramel sauce

• 90 g  (3/4 cup) coconut sugar
• 1/4 tsp lemon juice
• 5 mL (1 tsp) water
• Good pinch of sea salt
• 125 mL (1/2 cup) 18% cream
• 20 g (heaping tablespoon ) butter

Directions:

1. Heat cream and salt in a microwave proof container until very hot but not boiling, set aside.
2. Combine coconut sugar, lemon juice and water in a microwave safe container and mix well (I used a 250 mL (2 cup) glass measuring cup).
3. Microwave sugar mixture for 1-3 minutes in 15-second intervals (45 seconds did it for me) until sugar bubbles up but does NOT BURN, sugar crystals should be completely dissolved and you should begin to see it turn to a darker amber colour.
4. Remove and set on a dishcloth for 30 seconds or until it reaches the colour of dark caramel.
5. Slowly pour in the hot milk, being VERY careful as this will bubble up, whisking to incorporate.
6. Stir well and then add the butter and stir until completely dissolved. Serve warm or at room temperature.

The caramel sauce really makes this dessert.

Notes:

• This is not a very sweet cake and therefore, the coconut sugar caramel sauce is perfect for it.
• Want to jazz it up even more? Add a dollop of cream fraiche or whipped cream on top.
• The original recipe put the almonds on top of the raw batter and bake it altogether, but I found that almonds went soggy after 1 day in the refrigerator so next time I make this tasty cake, I will not add the amonds until I am ready to serve (recipe has been amended with this change).

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Gluten Free Cinnamon Rolls

When I was down in Florida with my dear friend, Kimberley from University, I mentioned that I had recently baked some killer cinnamon buns and she sighed. She is gluten intolerant but will splurge every couple of years on a Cinnabon with dire results, she explained that it’s never really as good to warrant the pain afterward. That is the precise moment I decided to create a gluten-free cinnamon bun that she would be happy to eat AND digest! This is the result of several tests, I hope you love them as much as we did!

Gluten Free Cinnamon Sticky Rolls

Print GF Cinnamon Rolls Recipe

Makes about 6 small cinnamon buns.

Ingredients:

• 230 g (1 1/4 cup) gluten-free flour (I used this one)
• 15 mL (1 tbsp) coconut sugar
• 5 mL (1 tsp) cinnamon
• 5 mL (1 tsp) baking powder
• pinch baking soda
• pinch salt
• 30 mL (2 tbsp) cold butter
• 125 mL (1/2 cup) buttermilk

Directions:

1. Combine gluten-free flour, coconut sugar, cinnamon, baking powder, baking soda and salt and mix well.
2. Using a fork or pastry blender, cut in the cold butter to distribute evenly (may be done in a food processor).
3. Sprinkle in the buttermilk and using a fork, bring the pastry together quickly to get a sticky ball of dough. On a lightly floured (with GF flour) board, knead a few times, but not enough to heat up the dough. Pat into a rectangle about 23 x 20 cm (9 inches x 8 inches).
4. Preheat the oven to 400° F (200° C). See directions for the filling.

Ingredients for the filling:

• 30 g (2 tbsp) unsalted butter, softened
• 40 g (2 tbsp) brown sugar
• 2 tbsp cinnamon

Directions for the filling:

1. Combine the butter, sugar, cinnamon and mix well.
2. Spread the filling over the rectangle to all four sides.
3. Roll up the rectangle into a tight roll. Cut into 6 small rolls.
4. Place cut sides down into a lightly greased oven proof pan. Bake for 15 to 20 minutes or until lightly golden. Cool slightly and remove with a spatula to a cooling rack.
5. Drizzle with a little icing sugar and water mix. Serve warm or at room temperature.

A more biscuit-like pastry, these strongly-flavoured cinnamon rolls heat up beautifully and satisfy a cinnamon roll craving.

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Chilled Pea Soup with Kaffir Lime Coconut Milk garnished with Toasted Coconut Shrimp (product review: Mycryo®)

A few months ago, one of my Chef FB peeps posted about a product she received called Mycryo®. I was intrigued, I had never heard of such a product so off I went to research it. The product is powdered cocoa butter and their website touts that it seals in flavour with fewer calories than pan firing in oil! How exciting is that?! I immediately thought of a few applications that release fluids quickly making it difficult to sear: Scallops, mushrooms, potatoes, and the list goes on! I HAD to HAVE it! So off I went to their website to see where I might purchase this unique product, and to my delight, there were quite a few stores. I made the mistake of not calling ahead to see if they had it in stock and I shuffled off to several stores (sigh, you know how I hate going to specialty grocery stores!) to track it down but was sadly disappointed, although I did make some other purchases so my trips were not entirely useless. I returned home, with a sunken heart and proceeded to call and email around but, I was not able to find it. What to do? My desire for this product had not waned, so I tweeted the Canadian company and they immediately responded and the next thing I knew, they sent me a full-size sample! Isn’t that lovely?

I’ve been using Mycryo® in my everyday cooking (I even transferred some to a small bottle to take to the cottage), although I haven’t had a blog worthy recipe before this one, it works just as they claim. I’ve tried Mycryo® with mushrooms, scallops, shrimp, pork shoulder (for pulled pork) and pork tenderloin (roast), oven roasted potatoes and sweet potatoes. It doesn’t splatter as much as oil does and that makes me happy because I don’t need to clean up a mess! Although, I must tell you that I haven’t had as much success with potatoes or sweet potatoes, but that may be due to the fact that I only have a small convection oven at the cottage, where I tried it. This recipe, however, works out perfectly with this unique product, the shrimp did not release any liquid, making a wonderfully crisp coating, just like deep frying but without the excessive calories.

That shrimp is either enormous or that’s a very small bowl 😉!

Chilled Pea Soup with Kaffir Lime Coconut Milk garnished with Toasted Coconut Shrimp

A KitchenInspirations Original Recipe

Makes 1.25 L (5.5 cups)

Ingredients:

• 25 g coconut milk powder (around 4 heaping tbsp)
• 1 cup milk (I used 2%)
• 1 cup water
• 750 g frozen peas (about 1 lb)
• 10 g dried Kaffir Lime Leaves (a good handful, use less if fresh)
• 1 tbsp chopped cilantro
• 10 g grated frozen ginger (about 1 tsp)
• 2 cups vegetable stock or water
• 2 tbsp lime juice
• pinch of sea salt

Directions:

1. Combine coconut milk powder with milk and water and blend with an immersion blender until well blended.
2. Add the defrosted peas, dried kaffir lime leaves, cilantro, ginger and 2 cups vegetable stock (or water) to the coconut milk. Blend with an immersion blender until smooth. Strain through a fine sieve and add the lime juice, blend again briefly (see notes below).

The soup tastes like summer!

Serving Suggestion, per person:

Ingredients, per person:

• 1 large shrimp, entirely peeled (I hate to have to fish the shrimp out with my fingers to pull off the tail)
• 1/2 tbsp AP unbleached flour
• 1/2 tbsp egg white with a pinch of sugar or honey, whisked
• 1 tbsp toasted coconut
• 1/2 tsp Mycryo®*

Directions:

1. To toast the coconut, Toss with 1/2 tsp Mycryo® and toast lightly in a small frying pan set aside to cool,.
2. Dredge the shrimp in the flour and coat well. Next coat the shrimp with the egg white mixture. Then back into the flour and dip back into the egg white mixture (see notes). Then lastly,  coat the shrimp well with the toasted coconut, set aside. Continue until you have all of the shrimp prepared.
3. Preheat the oven to 190° C (375° F). Lay shrimp on their sides onto a baking sheet. Gently sprinkle Mycryo® on side one, then flip the shrimp and sprinkle on side two. Bake for 3-5 minutes or until entirely opaque.
4. Pour the chilled soup into a soup bowl, gently add the shrimp so that it remains visible (I may have propped said shrimp on an inverted bowl in the soup, food styling trick for photography ONLY!). Serve immediately.

Notes:

• Obviously, to be vegetarian and vegan, omit the shrimp!
• Substitute 1 cup coconut milk plus 1 cup water for the coconut milk powder and milk. To reduce calories, reduce the proportion of coconut milk to 1/2 cup plus 1 1/2 cup milk and 1 cup water.
• To get more out of your soup, blend the remaining pulp from the sieve a few times adding only a little water or vegetable stock, press through a fine sieve each time and add to the main soup. I usually do this 2 or 3 times and the pulp is reduced about 1/2 to 1/4 each time!
• Pulp broth: do yourself a favour and boil some water (I did about 500 mL or 2 cups) and pour it over the pulp, allow to sit until cooled and then strain it through a fine sieve (like a metal coffee filter) and reserve the liquid for your next soup. It packs a bunch of flavour and now you have stock from something that would have been compost! Compost the remaining pulp.
• Refrain from adding additional sweetness to the soup until you have tasted the final product, I feel the peas should be sweet enough.
• Other garnish options are:
  • Whipped coconut milk with toasted coconut.
  • 1 or 2 grilled shrimp per serving (just dust the dry shrimp in Mycryo® on both sides and put on a hot grill)
  • Toast some coconut and chiffonade some mint, dress each bowl.
  • a dollop of crème fraîche with some toasted coconut.

Disclosure:

Eva Taylor/Kitcheninspirations received 550 g container of Mycryo® by Mycryo® Canada free of charge; this recipe was developed by Eva Taylor for Kitcheninspirations, and the opinions expressed in this post are that of Eva Taylor/Kitcheninspirations.

Nutritional facts based on 250 mL soup with 1 shrimp, approximately 26 g.

WW tables based on 250 mL soup with 1 shrimp, approximately 26 g.

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Chilled Apple, Cucumber and Coconut Soup

Recently, I assisted on a motion shoot (defined as a video/film shoot) on location at someone’s very lovely home. These shoots can be challenging particularly when the kitchen is part of the set that they are shooting. In the past, I’ve had to prepare everything in advance and simply plate on location (on the floor, no less) but this was a much bigger production and we were provided a specially designed portable, professional kitchen! This portable kitchen was such a luxury because we were off on our own (no one bugging us) with 2 ovens, 1 upright freezer, 2 refrigerators a bakers rack and lots of counter space! And best of all, we had Air Conditioning because with two full-sized ovens running at 218° C (425° F), it can get pretty toasty inside!

This is an example of a prep area that is less than perfect because the kitchen was part of the set!

The story of this professional kitchen is rather interesting. The creator noticed that Food Stylists were usually provided less than satisfactory circumstances even though the food they were preparing was the hero of the shoot, so this guy took it upon himself to purchase a cube truck and convert it to a professional kitchen, he has two now and is as busy as ever! To be honest, we cannot thank him enough, it is such a luxury (compared to prepping on portable burners in the garage or on the lawn!)

These shoots take many people to run smoothly, there are the usual suspects: director, camera people, prop stylists, food stylist and all the support staff! It’s a pretty amazing thing to be a part of. We even had our own on-site caterers (called Craft Truck) who provided delicious food throughout the day; for example, shortly after 7am, there was a BLT sandwich, then a granola berry parfait, then smoked salmon on toast smeared with cream cheese and capers (that one, I couldn’t resist, the rest of the snacks, I passed on), followed by a hot lunch of grilled salmon, grilled whole chicken legs, pork tenderloin, several salads, steamed veg, potatoes, rice and beans and a variety of desserts, then around 5pm, snack sandwiches were passed around. We were definitely well fed! Coffee, juice and water were available all day long.

This is the exterior of our mobile professional kitchen. Fortunately, we were parked at the end of the driveway so we only had a short run to the set.

Our portable kitchen is ready for action. Sebastion was setting up the kitchen, complete with stand alone freezer, 2 glass door refrigerators, 2 full-sized ovens, 2 sinks, a bakers’ rack and A/C!

There were 3 food stylists for this shoot (one lead and two assistants). We were non-stop from 7am until after 5 all day!

The food on site was plentiful and we were never hungry or in need but this chilled soup would have been a lovely addition considering how sweltering hot it was that day. Let’s just say I had a lovely glow on all day, if you know what I mean!!!

This is a refreshing, chilled soup served on a hot, muggy day in the city and it’s very easy to prepare.

Chilled Apple, Cucumber and Coconut Soup

A KitchenInspirations Original Recipe

Makes 600 mL Soup

Ingredients:

• 1 medium shallot (about 30 g), finely chopped
• 1 Granny Smith apple (about 175 g), cubed (reserve 1/4 for garnish, as pictured)
• 2 stalks celery (about 60 g), roughly chopped
• 1 tsp canola oil
• 1 cup vegetable stock (I used pea broth*)
• 1/3 English cucumber (about 65 g), roughly chopped.
• 2 tbsp coconut milk powder (or to taste)
• 1/4 tsp cinnamon

Directions:

1. Sauté chopped shallots until translucent. Add celery, apple and vegetable stock, cook until softened (about 10 minutes), . Remove from heat and add the cucumber.
2. Using an immersion blender, blend several minutes until smooth.
3. Chill for several hours or make a day or two in advance.
4. Serve cold and garnish with very thinly sliced apples. For other garnishes, please see notes.

A tasty and refreshing soup that is only lightly sweetened with apple flavour.

Notes:

• The pea broth was the result of the liquid used to blanch freshly shelled peas and then I cooked the shells again, then strained the broth through a fine sieve.
• I chose not to strain this soup through a fine sieve because after I blended it for several minutes, I didn’t mind the final texture (some apple skin and cucumber skin, you can see how minute they are in the photos).
• The cucumber adds a piquant note, omit if you are adverse to such flavours.
• The apple flavour is very subtle but adds a lovely sweetness and tartness to the soup. I did not add sugar, but if you like a sweeter soup, consider using a sweet apple (like Gala) or adding coconut sugar in addition to the coconut milk powder.
• Consider garnishing with some crispy cooked bacon.
• This soup would be elevated if you garnished it with one large scallop caramelised in butter and drizzle with the scallop butter.

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Coconut Cauliflower “Fried Rice”

A Chicken Mole Enchilada is not a low calorie dish, it’s about balance so I decided that I wanted a lighter side, hence the Coconut Cauliflower “Fried Rice”. It’s really easy to prepare and goes well with Mexican and Thai dishes. The coconut flour absorbs moisture and helps the cauliflower “fry” instead of steam.

A KitchenInspirations Original Recipe

Makes about 1 L or 8 cups coconut cauliflower “fried rice”

Ingredients:

• 2 heads cauliflower, washed and chopped roughly
• 1/2 cup coconut flour
• salt and pepper to taste
• 2 tbsp EVOO

Directions:

1. Add cauliflower to the bowl of your food processor (blender or emersion blender will not work), plus a few times until cauliflower resembles rice. Add the coconut flour and pulse to combine.
2. Season with salt and pepper.
3. Heat the EVOO in a large Dutch oven, add the cauliflower rice in batches (we don’t want to steam it, just heat it and give it a rough fry, like fried rice). Continue until all of the “rice” has been fried. Keep warm until ready to serve.

Notes:

• Coconut flour absorbs moisture so the coconut cauliflower rice actually retains a similar texture to rice.
• Coconut flavour may not work with all dishes but it was absolutely wonderful with the Chicken Mole Enchiladas.
• You may also add some spices to this dish, like cumin or coriander but the mole was flavourful enough, I did not want to confuse the palette.

 

Based on 15 servings.

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Bucket List: Chicken Mole Enchiladas

 

My Father in Law passed recently. He made his 92nd birthday two-weeks earlier. It was very sad to lose him but to be honest, the last few years have not been kind to him, he simply existed, partly by choice and partly by nature (use it or lose it). That’s all of our parents now and I must tell you that it feels weird being an orphan at my age, both JT and I were very close to each other’s parents. Since Dad lived in Toronto, we made arrangements close to home and our home was the hub, which proved to be a lovely distraction. Our dearest friends Paul and T drove up from Wisconsin to help us and console us. Paul had known JT’s Dad through business so there was a strong connection with him. My newly married nephew and his bride also stayed with us because they live about two and half hours from the city. The house was alive with action! My FIL would have LOVED it!

Everyone came to the city to be at his bedside—I know he would have loved that too, although he didn’t love attention, he loved the buzz of activity. He passed very peacefully during the early hours of the morning of May 28, he didn’t suffer long. That evening, everyone gathered at our home and we had a wonderful family dinner telling stories and being there for each other. We ate rotisserie chicken, a variety of store bought salads and some homemade cookies I had in the freezer (I didn’t have time to throw anything together). We had the visitation on June 2 and the service on the 3rd. At 12pm on the 2nd, I discovered that everyone was coming for dinner just prior to the service the very next day so I sprung into action and made a huge batch of chicken mole out of the leftover rotisserie chicken. Fortunately, I had tried this recipe before and got the thumbs up from JT, so it was an easy decision to make it again.

We had a couple of leftovers that JT and I had for dinner later that week.

The mole sauce can be made in a slow cooker but I did it stove-top this time—I found it therapeutic to be involved in the dish, chopping, stirring and cooking. Like any saucy dish, this definitely tastes better the next day. The rotisserie chicken is an easy addition to the mole, just shred it and stir it into the cooled mole sauce, fill the corn tortillas, refrigerate overnight so the flavours can meld. It was a huge success! Everyone loved it.

JT usually orders a mole when we dine at a Mexican restaurant and I’ve always wanted to try my hand at it. Although there are many recipes handed down generations that take two to three days to make, this one can be made in about an hour. It developes the depth of flavour as it sits overnight. I would not rush it, make it a day or two ahead.

Chicken Mole Enchiladas

Makes 24 Enchiladas (15 cm or 6 inch corn tortillas)

For the original recipe, please click here.

Ingredients:

• 750 mL (3 cups) sodium-free chicken stock (or vegetable stock)
• 500 mL (2 cups) freshly squeezed orange juice (about 3 good sized oranges)
• 30 mL (2 tbsp) EVOO
• 570 g (1 1/4 lb) sweet onions, sliced
• 55 g (about 1/2 cup) sliced almonds
• 6 large garlic cloves, finely chopped
• 8 g (4 tsp) cumin seeds
• 8 g (4 tsp) coriander seeds
• 4 g dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed*
• 4 g dried ancho chiles, stemmed, seeded, torn into 1-inch pieces, rinsed*
• 40 g (about 1/4 cup) raisins
• 4 8 cm x 1 cm (1/2-inch) strips orange peel (orange part only)
• 1.5 g (1 1/2 tsp) dried oregano
• 45 g semi-sweet chocolate, chopped
• 4 g ground cinnamon (omit if using Mexican chocolate)
• Chopped fresh cilantro or green onions
• 24 corn tortillas
• 1 rotisserie chicken (or 3 left over), shredded (replace with firm tofu or beans if vegetarian)
• 200 g (2 cups) Queso de Oaxaca or Mozzarella Cheese, grated
• Crème fraîche, sour cream or yogurt as garnish
• Sriracha sauce/or chipotle mayo as garnish

Directions:

1. Heat the EVOO (Extra Virgin Olive Oil) a large Dutch oven, add the sliced onions and sweat them out.
2. Add the almonds and toast slightly. Add the garlic and cook until they release aroma, then add the cumin, coriander, two types of chilies (*replace with 15 mL (1 tbsp) smoked paprika if you prefer less spicy food) and cook until you can smell the spices.
3. Add the raisins, orange peel, oregano, chicken stock and orange juice. Mix well. Simmer for 30-40 minutes, stirring occasionally. If using the dry chilis, remove them and discard.
4. Add the chocolate and cinnamon (or Mexican chocolate) and stir until chocolate has completely melted. Using an emersion blender, blitz the sauce until very smooth. Cool completely. Set aside 2 cups of sauce. Stir in the cold shredded rotisserie chicken.
5. Fill each corn tortilla with some chicken mole and a little cheese, tuck the rolls into an oven proof pan with the rolled end secured. Repeat until there is no more mole. Pour reserved sauce over the enchiladas, sprinkle with grated cheese. Cover with foil and refrigerate overnight.
6. 1 hour prior to sitting down to eat, preheat oven to 350° F (177° C). Bake enchiladas for 30-40 minutes or until totally heated through (inside temperature should be around 150° F (66° C) and cheese should be melted and bubbling.
7. To serve, drizzle with Crème fraîche, sour cream or yogurt and Sriracha sauce or chipotle mayo. Sprinkle with chopped cilantro and/or green onions. Serve over Coconut Cauliflower Rice (recipe to come).

We had these at the cottage a week or so ago. I added a little guacamole for fun. I don’t have many food style tools at the cottage so the garnish is quite rough.

Notes:

• The enchiladas freeze well. You may wish to slip a piece of parchment between each enchiladas so you can easily separate them.
• *If you are concerned about the dish being too spicy, omit the dried chilis and replace them with 15 mL (1 tbsp) smoked paprika.

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A Trio of Thai Desserts for Progressive Dinner #11

Last month we had another progressive dinner (number 11 to be exact) and we decided to make up some new rules. In general, we alternate clockwise for the courses and this time it was neighbours John and Nancy’s turn to make the main course. The first new rule is that the couple who has the main course chooses the theme. The second new rule, is that the main course couple may also invite a “guest couple” to participate in the eating but not in the making; having four courses has put the main course much too late in the evening (around 10:30-11) because we inevitably stay too long at each house! For this progressive dinner, John and Nancy chose Thai food because Nancy was recently in Thailand and had a marvellous time. It was our turn for dessert.

There aren’t too many desserts in Thailand and I recently learned that they generally don’t serve a sweet after dinner, desserts are usually saved for celebrations, like weddings. Thai desserts are often not sweet and sometimes even savoury (don’t you worry, I didn’t choose savoury (you know who you are!)). I did have a rather difficult time landing on three desserts that would WOW our party because I wanted to choose something obviously Thai and put my own spin on it. I finally chose a baked Coconut Custard Slice (from my Easy Thai-Style Cookery from the Australian Woman’s Weekly, published in 1996), also from the same cookbook, a Sticky Rice Pudding infused with Kafir Lime Leaves with a Coconut and Lime Custard and lastly a Mango Mousse garnished with a Mango Rose (from Epicurious). All three desserts were served in small portions, as above. I made all three in advance and portioned them out so that on the evening I needed only to plate them. These dinners always get out of control with the volume of food so small portions is all anyone ever wants, but I had made enough for leftovers in case someone wanted more. I really like coconut so both the custard cake and the rice pudding were high on my favourite list, but I have to say the mango mousse was also refreshing and delicious. Which one would you choose as your favourite?

A very nicely textured coconut lemon custard.

Baked Coconut Custard Cake

Makes one 24 cm (9.5 inch) tart, about 1 cm (0.5 inch) deep.

For original recipe, please click here.

Ingredients:

• 1/2 cup (125 mL) coconut cream
• 1 cup 18% cream
• 5 eggs, lightly beaten
• 1/2 cup (100 g) brown sugar, firmly packed
• 2 tbsp unsweetened coconut, toasted
• Lemon or Lime zest for garnish

Directions:

1. Pre-heat the oven to 350° F. Prepare an 24 cm (9.5 inch) removable bottom scalloped tart pan by lightly greasing and lining the exterior bottom in foil making sure it comes up more than half way on the sides and is waterproof. Set aside.
2. Combine coconut cream, cream, eggs and brown sugar in a heavy bottomed pan and stir over medium-low heat until warm; do not boil (the coconut cream will separate).
3. Pour mixture into the prepared pan. Place the tart pan into larger pan that can accommodate enough boiling water to come halfway up the side of the tart pan.
4. Bake for 30 minutes or until the centre of custard is just set. Cool custard for 30 minutes and then refrigerate custard 1 hour or 1-2 days before serving.
5. Cut into wedges and sprinkle with extra coconut and lemon or lime zest, if desired.

A delicious rice pudding scented with kaffir lime leaves and a baked custard topping.

Kaffir Lime Sticky Rice Pudding

Serves 4 individual portions or 9 mini portions.

For original recipe, please click here.

Ingredients for the rice pudding:

• 1/2 cup (100 g) short grain rice
• 2 tbsp brown sugar
• 1 cup (250 mL) coconut milk (including the cream)
• 1 cup (250 mL) water
• 10-20 dried kafir lime leaves (depending on how much you like kafir limes)
• 2 tbsp white sesame seeds, toasted

Ingredients for the custard:

• 3 eggs
• 1 cup (250ml) coconut milk, including the cream
• 2 tbsp sugar
• juice from 1/2 a lime

Directions:

1. Lightly grease nine 125 mL (1/2 cup) capacity ovenproof mason jars with coconut oil. Preheat oven to 350° F.
2. Combine rice, 2 tablespoons brown sugar, coconut milk and water in a thick bottom pan, and slowly bring to a boil while stirring. Simmer uncovered, stirring occasionally until rice is tender and liquid has been absorbed (about 30 minutes). Cool slightly. Remove Kafir lime leaves, discard.
3. To make the custard, combine the milk with the eggs, sugar and lime juice and whisk together. Set aside.
4. To each prepared mason jar, add 2 slightly heaping tablespoons of the rice pudding and press into the bottom of the jar. Pour the prepared custard evenly into each of the nine jars.
5. Place jars into a large rimmed pan and fill the pan with warm water to about 1/2 way up the mason jars. Cover the pan with foil and bake for 30 minutes or until custard has set.
6. Remove jars and allow to cool. Refrigerate until 2 hours before serving, then remove from fridge and serve at room temperature garnished with the toasted sesame seeds.

A lightly set mousse (not heavy on the gelatin) with a good punch of mango and a dash of lime.

Mango Mousse

Makes one 23 cm x 23 cm (9″ x 9″) pan of mousse.

For original recipe please click here.

Ingredients:

• 1 envelope (1 tablespoon) unflavored gelatin
• 500 mL (2 cups) fresh mango purée (about 4 small mangos)
• 1/3 cup sugar
• 1/2 tsp vanilla extract
• 1 cup plain yogurt (I used Greek)
• 3 egg whites, beaten until stiff but not dry (you may substitute whipped cream for the egg whites, about 1 cup whipped)
• 1 mango for rose garnises and lime zest

Directions:

1. In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, then heat the mixture over low heat, stirring until the gelatin is dissolved.
2. In a blender or using an emersion blender, blend together the mango purée, sugar, vanilla, and yoghurt and add the gelatin mixture and blend the mixture well.
3. Beat the egg whites (or whipping cream) until they hold stiff peaks, fold it into the mango mixture gently but thoroughly.
4. Pour into a plastic-lined 23 cm x 23 cm (9″ x 9″) pan.
5. Chill the mousse for at least 4 hours or overnight. Freeze for 30 minutes before serving (improves both the flavour and texture, and makes it much easier to handle).
6. Cut 9 servings using a flower cookie cutter and place carefully on a plate, garnish with mango roses. To make mango roses, I simply used my vegetable peeler and peeled slices about 30 cm (12 inches) long from each mango and then rolled into a rose. I prepared the roses in advance to make serving easier.

 

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Coconut Pumpkin Soup

Sorry guys, I’m a day late with this post…it’s been a little busy!

It’s definitely fall up here in the big smoke; the weather went from 25°-30° C (77°-86° F) to 5°-10° C (41°-50° F). That’s chilly. Mind you, it would help if I started wearing socks in my shoes, I just can’t bear that claustrophobic feeling my tootsies get all confined in socks/shoes/boots. How about you, do you dread confining your dogs in socks and shoes?

This soup came about because I bought a couple of smallish pie pumpkins for social media; I actually carved a client’s logo into one of the pumpkins! It turned out really well and I had an entire pie pumpkin left over. Then I got two more social media clients (bittersweet, story to come) who sells Caribbean food and sauces so I was dying to try their organic coconut milk! I checked my dear friend Lorraine’s blog for an easy pumpkin roasting technique and a delicious starter was born for thanksgiving dinner. This soup would be lovely with butternut squash if pumpkins aren’t in season. I suggest smallish portions (125 mL or 1/2 c) because it’s quite rich.

Makes about 875 mL (3.5 cups) depending on how thick you wish to have it.

Ingredients:

• 1 small pumpkin, oven roasted
• 1/2 onion, oven roasted
• 2 cloves garlic, oven roasted
• 2 tbsp coconut oil
• 2 cups vegetable stock
• 3/4 c coconut milk
• 1/2 banana
• 1/2 tsp curry powder
• 1/4 tsp ginger
• Pinch of nutmeg

Directions:

1. Pre heat oven to 350° F (177° C). Prepare pumpkin as Lorraine does in this post. Lightly coat onions and garlic with the coconut oil. Roast until soft.
2. When Pumpkin is cooked through, onions and garlic are soft, add pumpkin flesh, onions and garlic to a blender contain with the vegetable stock, coconut milk, banana, curry powder, ginger and a pinch of nutmeg. Pulse blender until completely smooth. Set aside.
3. Minutes prior to serving, re heat soup and pulse in blender once more to ‘lighten’. Serve immediately.

The banana adds a very subtle flavour, try not to overdo it as it will overpower the soup.

Notes:

• Sadly cottage season is over and we’ve closed it down.
• The banana is an interesting undertone, omit if you don’t care for bananas.
• To have a lighter soup, don’t use full fat coconut milk or reduce the amount and replace the difference with skim milk.
• A seared scallop would be a wonderful garnish in this decadent soup.

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Vegan Coconut Lemon Squares

If I hadn’t said these were Vagen, you wouldn’t have known.

 

These chewy lemon squares are a family favourite that I’ve been making for years. To be honest, I’ll probably make the vegan version from now own, these were THAT good. As per the non-vegan version, these are very lemony, so you must LOVE lemon.

For the non-Vegan version, please click here.

Vegan Lemon Squares

Chewy and lemony all at the same time.

 

Original recipe adapted from Company’s Coming, Squares by Jean Pare.

Makes 1 pan 9″ x 9″

Ingredients for Shortbread Crust:

• 1  1/2 cup all purpose flour
• 1/4 cup granulated sugar
• 1/4 cup vegan margarine
• 1/4 cup coconut oil

Directions for Shortbread Crust:

1. Preheat oven to 350° F (177°C). Line a 9″ x 9″ square pan with parchment (it makes it easier to lift out to cut).
2. Crumble the margarine and coconut oil into the flour, sugar until mealy (you can save time and pulse this in a food processor, metal; blades).
3. Press into a prepared 9×9 inch pan. Bake for 20 minutes.

Ingredients for Chewy Lemon Topping:

• 2 vegan eggs (I used this recipe: 2 tbsp ground flax seeds + 6 tbsp warm water (whisk together and allow to sit for 5 minutes))
• 1/4 cup + 2 tbsp lemon juice
• 1 cup granulated sugar
• 2 tbsp all purpose flour
• 1/2 tsp baking powder
• 1 cup unsweetened coconut
• 1/4 tsp salt
• 1 tsp lemon oil
• 6 drops yellow food colouring (optional)

Directions for Chewy Lemon Topping:

1. Stir together all of the ingredients. (I successfully left this on the counter while the shortbread pastry was baking and it seemed to thicken even more!)
2. Spread over shortbread base evenly. Bake at 350° F (177° C) for additional 30 minutes, until set in the centre and golden in colour.
3. Lift out of the pan using the handy parchment. Cool and cut into squares, or bars. Serve at room temperature.

Notes:

• I was concerned that the flax would impart a flavour but the coconut and lemon flavourings were enough to mask it. To be honest, you can’t tell that these are Vegan.
• You can use other Vegan egg alternatives, I just can’t predict how this recipe will behave with them. The blog I linked it to explains real egg behaviour in baking very well so you can make informed decisions on alternatives.

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Caribbean Inspired Slaw

I always like to serve a salad, particularly when we have a reasonably heavy meal so I came up with this easy Caribbean inspired slaw recipe that hit the spot perfectly when I served it with the Trinidadian Chicken Curry Roti; the coconut cream helped subdue the slight heat from the curry and it was very fresh and delicious. I based the recipe on this slaw that was inspired by Toronto Chef and Food Network Canada celebrity, Susur Lee. Keep the wet and dry ingredients separate until just before serving so that the slaw doesn’t get too sloppy and wet; wet ingredients would be the cucumber and the mango which may be stored together. The beauty of this slaw is the uniformity of each component, so take your time in grating, slicing and chopping.

The coconut milk in the dressing helped subdue the heat from the curry.

Makes about 8 cups of slaw

Ingredients:

• 2 (about 2 cups) carrots, grated
• 1/2 (give or take 3 cups) savoy cabbage, shredded
• 1 green onion, finely sliced
• 1/2 (about 1 cup) English cucumber, grated
• 1 mango, grated
• 1/2 cup cilantro, finely chopped
• 1/2 cup grated unsweetened coconut
• 1/4 cup coconut cream
• 1/2 tsp tamarind concentrate
• 2 tbsp lime juice
• 1 tbsp honey

Directions:

1. Combine the shredded cabbage with the green onion, grated carrots, cilantro and grated coconut, toss well to combine. Refrigerate until serving.
2. Combine the grated cucumber and mango and toss well to combine. Refrigerate until serving.
3. For the dressing, combine the coconut cream, tamarind, lime juice and honey and mix well. Refrigerate until serving.
4. When ready to serve, combine the cabbage mixture with the cucumber mixture and toss well to combine. Add the dressing and toss well to combine. Garnish with additional grated coconut and cilantro. Serve immediately.

A wonderful combination of crunch and soft sweet fruits and vegetables.

The slaw really packs a lot of flavour.

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Cheater Shrimp Ceviche and Smoked Paprika Pearls and Happy Birthday Mom

Today is my dear Mother’s birthday; were she alive, she would have been 78 years young!

Happy Birthday Mom (21 in this photo), I miss you.

Several years ago we dined at Diego, a lovely Mexican restaurant in the MGM Hotel in Las Vegas and I had a wonderful Ceviche that I have not been able to forget. It was an unusual combination of coconut milk and lime juice that just hit my taste buds perfectly. I adore ceviche and order it whenever I see it on a good restaurant’s menu and have not had the pleasure of these flavours together in one since. So, I thought I’d take a stab at it and create an opportunity to use one of my pearls in the process! Clever, don’t you think?

I’ve made ceviche before, the non-cheater kind but I wanted to put this together quickly for an hors d’œuvres recently and I didn’t feel like waiting for the acid to ‘cook’ the shrimp so I came up with this ‘cheater’ version. You can make the ceviche the old fashioned way, but this really worked out well!

I would have liked to add cubed avocado to this dish but sadly forgot to put it on my shopping list! I’ll remember next time, this is a very quick and tasty recipe.

It’s also rather coincidental in this cyber world how we all post about similar things so I can’t go without mentioning my dear Australian Blogging friend Lorraine who just last week posted this gorgeous recipe about real ceviche. Great minds think alike…please don’t finish the last part of this saying, it kinda bursts my bubble!

It’s just as tasty and doesn’t take long to make.

Cheater Shrimp Ceviche

Makes ~200 mL Ceviche (slightly more than 3/4 cup), or 8 single serve Chinese Spoons

Ingredients:

• 1 tbsp coconut milk powder
• 1 tsp fresh ginger, grated finely
• 1 tbsp rosa’s lime cordial
• 2 tbsp lime juice
• 80 g cooked cocktail shrimp, chopped
• 3-4  slices of English Cucumber (0.5 cm or 1/4″ thick) cubed
• 1 celery rib, cubed
• 1/4 cup avocado, cubed
• 1 tbsp cilantro, chopped
• 1 tbsp green onion, chopped
• 1 tsp smoked paprika pearls

Directions:

1. Combine the coconut milk powder, finely grated ginger, lime cordial and lime juice in a measuring cup and blend until smooth with a stick blender.
2. Combine the chopped shrimp, cubed English cucumber, avocado (if I had some) and celery with the cilantro and green onion, toss with the coconut milk dressing to coat evenly.
3. Serve immediately garnished with the smoked paprika pearls.

A refreshing combination of flavours.

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Coconut Pound (kilo?) Cake

Happy Canada Day! Today is Canada’s birthday and she’s a whopping 146 (now my birthday won’t seem half bad!). How are you celebrating this auspicious holiday?

Happy Canada Day!*

We’re at the cottage, spending a long overdue weekend with good friends. The redecorating has taken a bit of a back seat due to being crazy busy at work and not being able to take a little extra time up north, so it’ll just get done later. Being at the cottage means everything slows down and it forces you to enjoy the quiet. I usually bring a craft to do or read, which I don’t often get to do in the city. It also forces you to reflect and in reflection I remember some really good times; one in particular is this:

A couple of months ago I received an email from my friend Kristy (Eat, Play, Love, Our family food adventures) that she was coming up to Toronto and did I want to meet her? WHAT? Of course I want to meet her, who wouldn’t? Kristy and Mike have an incredible blog where they actively involve their two beautiful children, Mr. N and Miss. A; I particularly love that they do that because it’s how I became interested in cooking.

At first I was going to keep Kristy all to myself and not share the adventure, but then I felt that would be selfish so I emailed Barb (Profiteroles and Ponytails) and that got me thinking…what about Kelly (Inspired Edibles), she’s not far from Toronto and she might also be interested, and that’s where it all started. You already know that I’ve known Barb for many years and we’re very good friends with she and her husband — Barb’s blog is a lovely presentation of easy, family friendly recipes. Kelly is a fellow Ontarian, up in Ottawa (only a four hour drive away) and she runs a fantastic blog focusing on health and nutrition. Kelly and I have emailed once or twice before so I didn’t feel awkward in presenting the invitation. Without hesitation both ladies jumped (and I mean JUMPED) at the offer and boy am I glad because it was an incredible night of camaraderie, friendship, good conversation and few very hearty laughs! Thank you ladies for making the evening.

We started at a the classy Roof Lounge at the top of the Park Hyatt in Yorkville; it was as if we’d known one another a lifetime, the conversation just flowed and it was so easy to talk to everyone. We then made our way to Bar Mercurio our favourite Italian restaurant. JT and I have been dining at Bar Mercurio for quite some time and they know us by name so I knew were would get the royal treatment, and we weren’t disappointed. We had a complimentary dessert platter of biscotti and complimentary Lemoncello. Of course, I forgot to take photos early in the evening when there was still daylight, but fortunately Barb and Kristy both brought their iPhone 5s and the very lovely Omar obliged us with a photo. Thank you ladies again for a wonderful evening, I hope we can do it again soon.

It’s a shame you can’t see our lovely shoes!

Complimentary Biscotti always hits the spot.

Of course, one very popular topic of conversation was food and I happened to mention that we’re doing another progressive dinner on our street and that this time our theme is the BBQ, which means that every part of this meal must be grilled. I volunteered for dessert, because I love the challenge. This Coconut Pound Cake is one component to this very delicious dessert, but I won’t spoil the surprise!
I did alter this recipe to make it slightly healthier, by cutting the butter in half and replacing it with puréed apple (or you can use store bought unsweetened apple sauce). It worked out very well indeed!

Preparing the cast iron pan for the BBQ

I photographed the batter so you could see that the apple purée did not affect the texture

Baking on the BBQ

Cooling the pound cake. Or do I call it the kilo cake?

Coconut Pound Cake

Serves 10-12

Original recipe from Epicurious, I made some adjustments to make it a bit healthier (original recipe had 1 cup butter in it)

Ingredients:

• 2 cups all-purpose flour plus additional for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, softened
• 2/3 cup of apple purée – see note below
• 1 cup sugar (reduced from 1 1/2 cups)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 1/2 cups unsweetened flaked coconut (6 oz) (original used sweetened)

Directions:

1. Preheat the BBQ to 325°F. Turn off 1 burner completely.
2. Prepare1.4L pâte terrine enamelled cast iron pan with non-stick cooking spray (or you can use a 9″ by 5″ by 3″ loaf pan) and line it with parchment leaving ‘handles’ on the long sides.
3. Sift together the flour, baking powder, and salt in a bowl, set aside.
4. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. In small increments, add the apple purée and beat an additional minute it two until full incorporated (don’t worry if it looks separated, just beat a little longer on a higher speed and it will smooth out).
5. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
6. Spoon batter evenly into the prepared loaf pan, smoothing top. Bake in a BBQ on a warming rack in the back with the burner directly below turned off until golden and a wooden pick or skewer inserted into center comes out clean, 1 1/4 to 1 1/2hours.
7. Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.

Notes:

• In order to reduce the butter, I used baked and puréed apples. Peel and core two apples, cut into small cubes, microwave in a heat proof glass bowl with 2-3 tbsp of water until very soft. Purée with an immersion blender until smooth. Push through a fine sieve. Cool and use as directed in recipe above.
• Cake may be made in advance and stored in an air tight container in the refrigerator until required.
• Cut slices may be frozen for future use (this is what I did)

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Curried Cauliflower “fried rice”

We’ve been off on a little vaycay to the U.S. capital city, Washington, DC and I’ll post the photos and stories soon — but I also have a little surprise!
My friend Lorraine from Not Quite Nigella posted a wonderful alternative to fried rice and for obvious reasons I was ALL OVER IT. Of course, this blog wouldn’t be the same if I didn’t change it up a bit — not that Lorraine’s version her Cauliflower Fried Rice wasn’t perfect, I just didn’t have all of her ingredients handy and I wanted it now! So I made it Curried Cauliflower “Fried” rice and boy did it hit the spot; it was even delicious the next day when I took it to work with some grilled shrimp on top. Very tasty indeed.

Resist over cooking because you really do want a tiny little crunch.

Serves 4 generous portions

Ingredients:

• 1 medium head cauliflower
• 1/4 cup sultana raisins
• 2 green onions finely chopped
• 4 tbsp low fat coconut milk
• 1 tsp curry powder
• 2 tbsp unsweetened grated coconut
• 1 tsp lime juice
• 1 tsp honey
• a few sprays of non-stick EVOO

Directions:

1. In three rounds, place the washed and dried cauliflower into a food processor and pulse roughly until you get a coarse grind, like rice.
2. Heat a cast iron skillet add the EVOO and the ground cauliflower and “fry” until lightly browned. You are trying to achieve a nice golden crust on it, scraping is essential. Try not to add liquid as that will boil the cauliflower and you don’t want it too soft — you still want a touch of a bite to it. If your pan isn’t large enough, you may need to “fry” in batches so the excess doesn’t ‘steam’ the caulflower.
3. Add the curry powder and heat until fragrant mixing it into the “fried” cauliflower rice.
4. Remove from heat and add the coconut milk, lime juice and honey (it’s easier if you mix the three in a small container and add at once). Give it a good stir into the cauliflower.
5. Add the raisins and green onions and mix well.
6. Garnish with unsweetened grated coconut, serve warm.

The curry flavours really went well with the sweet cauliflower.

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Chick Pea and Cauliflower Thai Curry

I know I’ve posted a chick pea and cauliflower curry recipe before, but this one has a bit of a twist, it’s Thai and I just couldn’t resist! The fresh flavours that Thai spice combinations brings to this dish is simply mouth watering, and it’s even better the next day (fortunately, I made enough for my lunch at work). You can blanket this beautiful curry over Jasmine rice, perhaps with a little coconut in it, but we just put it over a combo of Arugula and Spinach to manage the waist-line! I found the original recipe here but I made my own changes just because I felt it needed it when I tasted it mid-way.

I don’t know about you, but I am really getting tired of these night-time photos!

Serves 4,

Ingredients:

• 1/2 cup finely chopped sweet onion (I used Vidalia)
• 3 cloves garlic, finely minced
• 1 tbsp freshly grated ginger
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 2+1/2 tsp. ground cumin
• 1/2 tsp ground coriander
• 2 tbsp fish sauce
• 3-4 tbsp coconut milk powder in about 1/4 cup boiling water, dissolved
• 1 cup vegetable stock
• 4 kafir lime leaves
• 12-14 oz can chickpeas
• 1 generous head of cauliflower
• 1/4 cup lime cordial

• 1/2 cup cilantro, lightly chopped for garnish
• 1 finely sliced scallion for garnish

Directions:

1. Heat up a wok or frying pan over medium-high heat. Add 2 tbsp. oil plus the onion and garlic. Stir-fry 1 minute.
2. Add all of the dry spices, plus fish sauce fry together briefly.
3. Add the cauliflower, stock and dissolved coconut milk powder. Add the kafir lime leaves and cook the cauliflower until it is fork tender but not too soft. Add the chick peas and heat through.
4. Remove from heat. Stir in the lime cordial and give it a good stir.
5. Do a taste-test. Adjust the salt level by adding a little more soy or fish sauce if not salty enough. If too salty, add a squeeze of lime juice.
6. Garnish with chopped coriander and finely sliced scallion and serve hot with either rice or greens.
7. ENJOY!

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Christmas Baking 2012: Chewy Lemon Squares

I’d like to apologize, this post was so unprofessional; when I left it last night, everything was done and it was timed to release this morning, as all my posts do. But for some reason, while eating my grapefruit and blueberries this morning, I decided to check it again on my phone and discovered a small typo at the beginning of the post, so I fixed it; unbenounced to me, I hadn’t refreshed the post on the phone to sync with the server, so what I actually did was update an older post, thereby overriding the actual post. ARGHHHHHHH! When I finally saw Norma‘s tongue in cheek comment later that morning, I realized my extreme faux pas. That’s what I get for using multiple devices to update my blog. I shall be ever more careful in the future, thanks Norma for calling me out. My punishment (well, other than mortal embarrassment), is to have to retype the entire post with the exception of the intro below. Now I’ll go stand in the corner.

I know there are many of you who, how shall I say this delicately, can’t stand to be in the same room as coconut, but here chez kitcheninspirations we love the stuff; the taste, texture, colour, aroma (makes me think of a beach vacation), we LOVE it! So this will not be the last coconutty thing we make, and unfortunately, you won’t be able to leave it out as it’s such an integral part of the recipe. So fasten your seat belts and prepare yourself for a chewy, lemony treat!

Chewy Lemon Squares

Chewy and lemony, I’ve never made this one with frosting and we have never missed it

From Company’s Coming Squares by Jean Pare.

Makes 1 pan 9″ x 9″

First Layer Ingredients:

• 1 1/2 c all purpose flour
• 1/4 c granulated sugar
• 1/2 c butter

First Layer Directions:

1. Preheat oven to 350°F.
2. Crumble flour, sugar and butter until mealy (you can save time and pulse this in a food processor, metal; blades)
3. Press into ungreased 9×9 inch pan. Bake for 20 minutes.

Second Layer Ingredients:

• 2 eggs
• 1/4 cup lemon juice
• 1 c granulated sugar
• 2 tbsp all purpose flour
• 1/2 tsp baking powder
• 1 1/2 cups flaked, unsweetened coconut
• 1/4 tsp salt
• 1 tsp lemon essence

Second Layer Directions:

1. Beat eggs slightly. Stir in the rest of the ingredients.
2. Spread over shortbread base. Bake at 350°F for additional 30 minutes, until set in the centre and golden in colour.
3. Cool and cut into squares, or bars.

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Christmas Baking 2012: Nanaimo Truffles a new take on an old Canadian favourite!

I posted a quick picture of this recipe on Facebook and Pinterest and received overwhelming response so instead of putting it in-line with my Christmas 2012 baking, I thought I would interrupt regular programming and post the recipe today. I did a search and found that I might indeed be the first person to make these all-time Canadian favourites into a truffle instead of their normal bar form. Every year JT asks me to make this bar, which personally I find just too sweet. I got to thinking a smaller, bite sized version might be the answer I was looking for so I came up with this idea and only had to marginally modify an existing recipe. I hope you enjoy it. And if you make them, please do let me know how it worked out.

Not nearly as teeth tingly as regular Nanaimo Bars

Nanaimo Truffles

For the original recipe, please click here.

Makes about 36 truffles

Inside Layer Ingredients:

• ¼ cup unsalted butter, room temperature
• 1 tbsp vanilla custard powder
• 1 cup icing sugar

Inside Layer Directions:

1. Cream butter, custard powder and icing sugar together well. Scoop out about 1 tsp and roll into a ball. Freeze for 30 minutes.

Second Layer Ingredients:

• ½ cup unsalted butter
• ¼ cup sugar
• 5 tbsp cocoa
• 1 egg beaten
• 1 ¼ c graham wafer crumbs
• ½ c finely ground almond flour
• 1 cup coconut
• 1/4 cup corn syrup (spray your measuring cup with non-stick spray and it will slide right out)

Second Layer Directions:

• Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat.
• Stir in graham crumbs, coconut, almond flour and the corn syrup. Set aside.

Assembly Directions:

1. Take about 1 packed tbsp of the second layer (crumb layer) in the palm of your hand and press to flatten to a large circle about 2mm thick.
2. Put one custard ball into the centre and wrap the circle around the custard so that it totally covers it. Squeeze the crumb layer to form a tidy ball. Repeat until you have made all of the balls. Freeze for 30-60 minutes.

Chocolate Layer Ingredients:

• 1 cup semi-sweet chocolate chips
• 4 tbsp unsalted butter

Chocolate Layer Directions:

1. Melt chocolate and butter over low heat and mix well. Without allowing the chocolate mixture to cool down, take a frozen ball and carefully stick a toothpick or skewer into it and dip into the melted chocolate to cover. Remove the stick and allow the chocolate to set on parchment paper (you could dip a finger into the chocolate to hide the hole, or not). The frozen balls will help set the chocolate faster. Store in refrigerator. Allow the balls to come back up to room temperature to serve.

The centre is creamy and smooth which is a nice texture to the outside

Yum.

;

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Christmas Baking 2011: Anzac Biscuits

I made these cookies about 15 years ago, my mom copied down the recipe from a Martha Stewart show highlighting things about Australia. According to Wikipedia Anzac Day marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War. The acronym ANZAC stands for Australian and New Zealand Army Corps, whose soldiers were known as Anzacs. Anzac Day remains one of the most important national occasions of both Australia and New Zealand,a rare instance of two sovereign countries not only sharing the same remembrance day, but making reference to both countries in its name. When war broke out in 1914, Australia and New Zealand had been dominions of the British Empire for thirteen and seven years respectively.

We were immediately drawn to the cookies simplicity (no beating, slapping, pinching etc, just mixing) and once they were shaped and baked, the taste and texture was what kept us making it over and over again. You can Christmas this up by adding candied green and red cherry bits, but I like them as is.

Although the recipe has a lot of sugar in it, the cookie doesn’t taste sickly sweet. It’s got a great chewy texture and with the addition of oatmeal, we can pretend it’s somewhat healthy. We have remained true to the recipe, with the exception that this year, I made only half the recipe and made the cookies much smaller (don’t worry, you can eat more of them this way!) Hope you enjoy them.

Anzac Biscuits

Chewy and not as sweet as you would think

Ingredients:

Makes about 3 dozen (I used the smallest ice cream scoop, about 1″ in diametre).

• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 cup sugar
• 1/2 cup desiccated coconut
• 1/2 cup (1 sticks) unsalted butter
• 1 tablespoons Lyles Golden Syrup
• 1/4 teaspoon plus a bit baking soda
• 1/8 cup boiling water

Directions:

1. Pre heat the oven to 350°F.
2. Line baking sheets with parchment paper, and set aside.
3. In a large bowl, combine flour, oats, sugar, and coconut and stir well with a wire whisk. Set aside.
4. In a small saucepan over medium heat, melt butter with syrup. (I do this in the microwave on 30% so the butter does boil over and make a mess)
5. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)\
6. Add butter mixture to dry ingredients, and stir to well combine. This will be a very crumbly mixture.
7. Using a 1 inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn’t crumble).
8. Flatten cookies slightly with the heel of your hand. The cookies will spread a little so leave about 2 inches between each.
9. Bake until bottom and sides golden brown and firm but not hard, about 11 minutes (larger cookies will take longer).
10. Transfer to wire racks to cool.

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The Moroccan Dessert Trio

The three desserts were a hit!

From left to right: Coconut Lemon Cake, Fig Tart and Sellou

The fig tart and the orange cardamom cream was the perfect combo of spicy and sweet. The pastry was flaky and rich. The coconut lemon cake, was moist, a little crunchy, and very lemony. The icing was glaze-like, just thick enough to hold the toasted coconut.
The Sellou were shaped in small muffin cups, Resembled marzipan with a little crunch and unexpected perfume of lemon zest and cardamom. I had wanted a little pyramid, but I didn’t have time to get to the market to my favourite kitchen shop to treat myself to a new tool. I dusted the tops eith icing sugar like freshly fallen snow. We served the trio with espresso. JT wants me to make all three again. That makes me very happy!

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Coconut Shrimp

Remember that all-time favourite, deep-fried restaurant version? Well, I’ve changed it to a much healthier oven-baked version! Enjoy!

Coconut Shrimp

Ingredients

• 2-3 uncooked shrimp per person
• 2-3 tbsp white flour per shrimp
• 2-4 tbsp egg whites per shrimp
• 1 tsp honey per shrimp
• 2 tbsp unsweetened coconut per shrimp
• sea salt to taste

Directions

1. Pre-heat oven to 400°F.
2. Line a baking sheet with parchment (for easy cleanup)
3. In three separate bowls, put the flour in one, the coconut in another and the egg whites and honey in the last one.
4. Whip the egg whites and the honey until slightly frothy.
5. Completely dry off the shrimp.
6. Dredge each shrimp in the flour first until well coated.
7. Now dip each one into the egg and honey mixture.
8. Repeat dredging into the flour mixture next until well coated.
9. And repeat into the egg and honey mixture until thoroughly coated TWICE.
10. Now roll into the coconut until it is entirely coated.
11. Lay the shrimp carefully onto the lined cookie sheet.
12. Repeat step 6-12 until all the shrimp have been coated.
13. Bake for 8-10 minutes (depending on the size of your shrimp – my fav’s are the 21-30 per pound) until cooked thoroughly and the coconut is just starting to turn a golden brown.
14. Serve with a sweet and sour dipping sauce (and lots of napkins!)

Sweet and Sour Dipping Sauce
Makes about ½ cup, enough for 12-16 shrimp. Like any sauce, the longer it sits the better it tastes!

• ½ cup lime juice
• 2 tbsp honey
• 2 cloves garlic, finely chopped
• 1 tsp fish sauce (or salt if you don’t have fish sauce)
• ¼ tsp chili paste (the Thai version)
• 2 tbsp cilantro leaves finely chopped

Directions

1. Put all ingredients but the cilantro into a blender (or container for the emersion blender) and blend until smooth.
2. Strain into a decorative bowl and garnish with cilantro leaves.

The photo shows the shrimp sitting on the Lee inspired slaw and a papadum, but they are very tasty on their own as well.

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