Peruvian corn snack (pop corn)

Peruvian corn called cancha can be found in South american markets. It's is much bigger than the corn we are used to and is also known as the "corn of the giants". This is a corn snack similar to pop corn that is typically served at bars with beer. However, unlike traditional pop corn the large Peruvian corn "pops" on the inside and therefore retains it shape.

This recipe has very little oil and makes a tasty snack that is very rich in fiber.





Ingredients:

Peruvian corn - 1 cup
cayenne - 1/2 tsp
salt to taste
1 or 2 tsp oil

Method:

Heat oil in a non stick skillet. Now add the corn and toss around. Cover the skillet with a lid and cook on low flame, tossing the corn every few minutes to cook it evenly until they are golden. This could take around 10 mins. Now add cayenne, salt and toss while still warm until the corn is coated.

Thai soup (tom yum)

There that those that swear by chicken soup when you have the sniffles or are recuperating from a cold or flu. Then, there is me...I crave for tom yum or rasam (think mulligatawny!).

My version is extremely simple, flavourful and you can substitute the veges with pretty much anything in your fridge. It can become a vegetarian soup by skipping the fish sauce and substituting stock with water.

I also add shrimp (or tofu) to it sometimes for a protein boost. Add them to the soup in the end and cook for a few minutes longer until the prawns turn pinkish and succulent.



Ingredients:

lemongrass - 1 stick, slice the white parts only
galangal - 1" piece, sliced (substitute with fresh ginger if needed)
kaffir (lime leaves) - 3 or 4, sliced
chicken stock - 4 cups
fish sauce - 2 tbsp
soy sauce to taste
spring onions - 4, sliced (separate the white and green parts)
mushrooms - 10, cut into large chunks
baby bok choy - 2, sliced
1 large red chili, sliced
thai red curry paste - 1 tsp
1 tsp oil
juice of 1 lime

Method:

Heat the oil in large pot. Add the white parts of the scallion and saute until soft. Then add the red curry paste and saute, followed by the stock. Now add the rest of the seasoning - galangal, kaffir, fish sauce, lemon grass, bring to a boil. Then reduce the heat, add the mushrooms, bok choy and the green parts of the spring onions and simmer for a few more minutes on low heat until cooked through. Serve steaming hot with some lime squeezed in it.

Moroccan style stew

This is a Moroccan inspired, hearty stew that is best with some crusty bread for dipping. Moroccan cuisine typically includes lamb or beef and not pork sausages! However, I find that using sausage cuts down the cooking time drastically while keeping a lot of the flavour. I have used andouille sausage here because I was in the mood for spicy food :) but you could always use milder Italian sausage or even kielbasa.


The picture below is from a few days ago when it was cold and dreary outside (it has that comforting quality)....and served it with some savoury biscotti, which is also a good accompaniment.





Ingredients:

fava beans - 1 cup, frozen or fresh
andouille sausages - 2 (small)
lentils - 1/2 cup (red lentils or yellow spilt peas or toor dal), pressure cooked until soft
chicken stock - 4 cups
onion - 1 (small), chopped
thyme - 1/2 tsp, dried
oregano - 1/2 tsp, dried
cumin powder - 1/2 tsp
coriander powder - 1/2 tsp
1 large red chili - sliced
sea salt to taste
fresh parsley - 1 tbsp, chopped
garlic cloves - 2 large, chopped
Olive oil
Canned diced tomatoes - 1
1 bay leaf


Method:


Heat a large pot, add a tsp of olive oil, then add the sliced sausages and saute until it has browned at the edges. Now, add the garlic, bay leaf and the onions to this and saute until translucent.

Add the fava beans, cumin, coriander and saute for a few more minutes. Now we are ready for the stock, thyme, oregano, canned tomatoes, sliced chili and the salt. Add more waster if needed and bring this mixture to a boil. Mash the lentils and add to the stew as a thickening agent, also add salt to taste.

Continue to simmer on low heat until the fava beans are cooked (around 10-15 mins.) and the desired consistency is reached.
Top with parsley and serve with bread or biscotti.

Zucchini pasta

This is an easy, satisfying week-night recipe and a great way to get your veges! Zucchinis cook down in volume ...so what looks like a lot will end up being just enough. The balsamic vinegar is a great combination with zucchinis and adds a bit of sweetness. The chili flakes counter that with a bit of spiciness.

I prefer to use fresh pasta and stock up my fridge with it but you could always use dried pasta.
















Ingredients:

Zucchini - 2-3, sliced
chili flakes - a pinch or more to taste
Balsamic vinegar - 1 tbsp
Salt to taste
2 servings of pasta (tagliatelle, papardelle or similar)
Olive oil
fresh ground black pepper


Method:

Bring a pot of well-salted water to boil. Slice the zucchinis using a food processor or a mandolin into thin slices with the skin on.
Heat a wide skillet, coat with some olive oil and then add the zucchini. Spread it in a thin layer all over the skillet.

In the mean time, boil the pasta according to instructions.

Let the zucchini cook and caramelize for a few minutes, the key is to not keep turning it over as it gets mushy, if you do. Then carefully turn the zucchini over once in portions to cook the other side for a few minutes.

Season with salt, pepper, chili flakes and the balsamic vinegar and toss before you turn off the heat. Add the pasta to the zucchini and toss with enough of the pasta water to make it moist. drizzle with olive oil and serve immediately.

Badam milk (almond milk)

Almonds and saffron: there is no better way to showcase this winning combination than badam milk or sometimes referred to as badam kheer. The simplicity of ingredients and preparation also make it a great finale to any menu that is Indian or middle eastern. This is not a surprise considering both spices are commonly used in both Indian and middle eastern cooking. In fact, the best saffron I have found was from an Arab market but of the Kashmiri variety which is considered the rarest. It's strands have a deep auburn, almost maroon colour, are much larger than the Spanish ones and have a deeper, flavour too. It good to pick this up and pay the premium if you can find it. It works wonders with Paellas too!

Ingredients:

4 cups whole milk
1/2 cup condensed milk or to taste
1/2 cup raw almonds
1 pinch saffron strands

Method:

Soak the almonds in hot water for 10 minutes and remove the skins. Crush a pinch of saffron threads with your fingers into a few table spoons of cold milk in a cup and set aside.
Grind the almonds with a little milk to a smooth paste.

Place a sauce pan on low heat and add the paste with half the remaining milk, keep stirring until it thickens slightly. Add the rest of the milk, saffron milk and the condensed milk and keep stirring until heated through. It should look like a thin custard with a gorgeous tangerine colour. I typically like to turn off the heat and chill the mixture at this point as I prefer to serve it in cups making it easier to sip.

However, you could leave it longer if a thicker consistency is desired but remember to keep stirring. If you do decide to go with the thicker consistency, you can serve it in little cups with a spoon garnished with sliced almonds. Either way, chill it in the fridge before serving.