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.

Macchi dum-pukht (baked fish)

This is a unique Indian fish dish that I tried during a business trip to Hyderabad, a real foodie town! I was able to finally recreate it after researching many recipe books. The fish is very flavourful, slightly pungent and has a melt in your mouth texture. It also makes for a great presentation as it can be served right out of the oven in the same dish.














Ingredients:

1 pound firm white fish fillets, cut into 2'' pieces

marinade:
3 tsp mustard seeds
1/2 tsp turmeric
1 tsp chili powder
1/2 tsp cumin powder
a pinch of cloves powder
a pinch of cardamon powder
1/4 tsp cinnamon powder
1 tsp black pepper powder
1 tsp fresh, ginger paste
1 tsp fresh, garlic paste
salt to taste


1 large onion, sliced into large rounds, 1'' thick
2 large tomatoes, sliced 1'' thick
2 tbsp mustard oil


Method:

Powder mustard in a coffee grinder, mix with water to form a paste, add salt to taste and let it sit overnight.

Preheat the oven to 400°F. Mix the fermented mustard paste with the rest of the ingredients and marinate the fish for an hour.

In a 10'' baking dish, arrange alternating slices of onions and tomatoes to form a pretty layer. Now cover the top with the fish pieces ensuring there are no overlaps. Drizzle mustard oil on top of the slices and bake in the oven for an hour or until the fish has browned on top.

It might seem like a lot of time for baking fish but it comes out just perfectly cooked! Serve right out of the oven dish with some of the vegetables in the bottom. It pairs well with rotis or rice.

African plantain stew

I tasted this raw plantain stew in Zanzibar and it's truly indicative of the melting pot of cultures that Zanzibar is...five to be precise - Arab, Persian, Indian, African and Portuguese! It was served with pan seared king fish as an accompaniment but it's also delicious with plain white rice as a main course.

I was lucky to find raw plantains at the Indian grocery store one day but you can use raw bananas instead.























Ingredients:

3-4 raw plantains
2 onions, chopped
1 can peeled, diced tomatoes in juice
1 small can coconut milk
1/2 tsp turmeric powder
1 tsp chili powder
1 tsp coriander powder
salt to taste
1 tbsp oil
2 star anise
2 large cardamom pods (black), give it a quick whack with the back of the knife so it opens
2 bay leaves



Method:

Peel the plantains, cut into 1'' thick slices and place in a pot of water. Add turmeric, salt and boil until cooked through. Drain and reserve.


Heat 1 tbsp oil in a pan, add cardamom, star anise and bay leaves and saute for a few minutes. Add onions and saute until translucent, then add chili powder, coriander powder, salt and toss until combined. Now add the tomatoes and cook until it is well combined and oil float to the top.


Finally add the coconut milk and cook through until it bubbles, then add the plantains and simmer for a few minutes until flavours are absorbed.


Serve spooned over white rice with piri-piri sauce on the side.

Garlic rosemary fries

I best garlic rosemary fries I've tasted was in Portland Brewing. It was a favorite after-work haunt for some great local micro-brews and food. Unfortunately, it no longer tastes the same after it was bought by a bigger brewing company from Seattle.

Mine is an oven baked version so it's more guilt-free although the original was definitely deep fried :)

















Ingredients:

4-5 large russet potatoes, cut like large steak fries with the skin on
2 tbsp olive oil
kosher salt to taste
black pepper to taste
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh garlic



Method:


Preheat the oven to 425° F.
Place the fries on a large baking sheet with a lip. Add the oil, salt,pepper and toss using your hands to coat the fries. Then line them in a single layer on the baking sheet.


Bake for around 25 to 30 minutes. Turn the potatoes once after about 15 or 20 minutes.
Take the baking sheet out of the oven and place fries in a serving dish. Combine the garlic and rosemary and sprinkle immediately while the potatoes are still hot.

Almond Pudding (muhallabia)

This a light, refreshing dessert that is an ideal finish to a heavy middle eastern or North Indian meal.


















Ingredients:
3 cups whole milk
3 tbsp sugar, or more to taste
1/4 cup rice flour
3/4 cup ground almonds
1 tbsp rose water
ripe red currants or pomegranate seeds for garnish

method:
Blend ground rice with some of the milk to form a paste and set aside. Heat the rest of the milk until scalding, stir in sugar until dissolved. Now add the rice flour paste and keep stirring with a wooden spoon until it bubbles, then reduce heat and simmer for a few minutes.

Now add the ground almonds and stir continuously until it is smooth and bubbles again. Turn off the heat and add rose water. Pour into individual ramekins, cover with plastic wrap when cooled and chill in fridge until ready to serve.

It is traditionally garnished with pomegranate seeds and or sliced almonds but I used organic, Oregon grown red currants. They look great against the silky, white pudding but also add a nice crunch and zing.

Classic Panna Cotta

This is my favorite Italian dessert. It is extremely simple to make and therefore a great choice when the rest of the meal is more elaborate. The only problem is that it needs sufficient time to set in the refrigerator and leaving it overnight is best. I have tried many variations and find that the recipe below yields the best texture, creaminess and taste!

Ingredients:

4 cups half n half
1/2 cup sugar or according to taste
4 tsp vanilla extract or 2 vanilla beans scraped
2 tsp gelatin powder or use gelatin sheets per package instructions

Method:

Add gelatin powder to ice cold water and set aside until it blooms.

Heat half n half with sugar on low heat until it melts. Then add vanilla, heat through (do not let it boil). Turn off the heat.

Add a little milk to the gelatin and whisk together until incorporated. Now add it back to the rest of the milk, whisk together. Pour into 8 ramekins and chill in refrigerator for 6 hours or overnight.

There are so many different options to serve panna cotta. I have used fresh berry sauces and also chocolate sauce...both are fantastic! You can either pour the sauce over the panna cotta in the ramekins or for a more dramatic presentation, un-mould the panna cotta over a plate and spoon the sauce over and around it. To un-mould - place the ramekins over some warm water in a pan for it for a couple of minutes and then turn it over on to a plate.

Dal (Rajastani)

Dals or lentils are a great way of eating heathly, yet divine, comfort food. This is a Rajastani variation made typically with butter. I make it with oil instead and just add a pat of butter in the end.

Ingredients:

lentils:
1/3 cup toor dal
1/3 cup channa dal
1/3 cup split moong dal
1 tbsp whole ural dal
1 tsp whole moong dal

masalas:
1/4 tsp asafoetida powder
1 tsp coriander powder
2 tsp chili powder
1/4 tsp turmeric powder

1 tsp cumin seeds
4 cloves
1 bay leaf
2 green chilies, slit
1 tbsp oil
1 tsp of butter or ghee
1 tbsp of whole tamarind, soaked in 1/2 cup of hot water
2 tsp amchur


Method:

Pressure cook the dals (lentils) with 4 cups of water until soft.

Heat the oil in a sauce pan and add the bayleaf, cloves and cumin seeds until they crackle.
Add green chilies, asafoetida, turmeric, coriander and chili powders and stir for a minute. Then add the cooked dal, tamarind extract and amchur and cook for a few minutes until combined.

Top with a tsp of butter or ghee to give it a wonderful aroma and some richness. Serve with roti, naan or baati.