Golden milk is rich in antioxidants, which help protect cells from damage, fight off disease and infections. It reduces inflammation and contributes to your overall health and it’s a wonderfully soothing drink.
3 cups non-dairy milk like coconut, oat, cashew or almond or a mixture of two of them
2-3 tbsp maple syrup, or feel free to add any sweetener. (Leave out if on Whole30)
2-3 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp vanilla extract (If on Whole30, use a compliant one)
1/4 tsp ground ginger
Pinch ground cardamom
A few grinds of ground black pepper
Add all the ingredients to a saucepan, stir until well combined and cook over medium heat until hot (about 3-5 minutes). Stir occasionally.
Serve immediately or keep the leftovers in an airtight container for 3-4 days. Reheat on the stovetop or microwave until warm enough.
This recipe stands well on it’s own with an interesting salad, or as an accompaniment to grilled meat. Serve warm or at room temperature
Serves 6
1 1/2lbs (680g) small red potatoes
4 tbsp (60 ml) unsalted butter, at room temp
1/4lb (113g) soft goat cheese, crumbled
1/2 cup (120 ml) sour cream
2 large eggs
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp fresh Italian parsley, finely chopped
1 tbsp fresh rosemary, finely chopped
Put the potatoes in a large pot, cover with cold water by 2 inches, bring to the boil and cook until the potatoes are barely tender. They should be very firm and barely cooked in the center. Drain and cool.
Oil a 9-inch square baking dish and line with parchment paper or well buttered heavy duty aluminum foil, allowing the ends to hang over the side for easy removal later.
Preheat the oven to 375F (190C)
In a large bowl, cream the butter and goat cheese together. Beat in the sour cream, eggs, salt, pepper, parsley and rosemary. Slice the cooled potatoes into 1/4″ slices.Gently stir the potatoes into the goat cheese mixture. Transfer to the baking pan and gently smooth the top.
Bake for 35 – 45 mins, until the potatoes are tender when pierced with a knife. Place on a rack to cool. Lift the potato cake out of the pan and cut into pieces, discarding the foil or parchment paper.
This is a wonderful Southeast Asian take on dirty rice adding shrimp paste, lemongrass and kaffir lime leaves. Although less common in supermarkets, shrimp paste is paramount in developing a complex, funky and savory aroma/taste that makes Southeast Asian dishes so robust and relentlessly addictive. (It’s available on Amazon)
Serves 2-4
4 oz (110 grams) of chicken liver
2 stalks (60 grams) of lemongrass (white parts only), diced
3 cups (450 grams) of cooked rice (preferably jasmine rice), cooled or 1 day-old
1 cup (175 grams) of peeled and deveined shrimps
2 large eggs
1 tbsp of fish sauce, divided in half
1 tbsp of soy sauce
1 tsp of old bay seasoning and dried chili flakes
2 ~ 3 thin scallions, finely diced or cut into thin strips
Trim off any unwanted fat-tissues attached, then soak the chicken liver in milk for a few hours to overnight, to draw out excess blood. Drain off the milk and add the liver to a blender, along with diced lemongrass, Asian shallots, garlic, ginger, kaffir lime leaves (the soft leaf-parts only), soy sauce, shrimp paste and ground white pepper. Blend until smooth and pureed (the livers and vegetables should emit enough liquid to blend). Heat up 3 tbsp of oil in a skillet over high heat, then cook the paste until slightly browned, approx 3 min. The paste should lose most of the liquid. Set aside (can be made the day ahead).
Mix 1/2 tbsp of fish sauce together with soy sauce, then set aside. Mix the remaining 1/2 tbsp of fish sauce with shrimps with a bit of cracked black pepper, set aside. Beat the eggs only slightly, and have all the rest of the components ready on the side.
Heat 1 tbsp of oil in a skillet over high heat, and cook the shrimps until just cooked through, then remove from the skillet. Add another 1 tbsp of oil and add the slightly beaten eggs. Scramble with a spatula until 1/2 of the eggs are cooked with the other 1/2 still runny. Add the rice right now soit can be partially coated with the runny eggs.
Once the rice is added, add another 2 tbsp of oil and the fish sauce/soy sauce mixture, then quickly but gently break up the rice with wooden spatula, fold and cook over high heat until some of the eggs are slightly browned. The faster you fry the rice, the shinier and prettier it will remain (so the higher the heat, the better). Now add the liver paste, cooked shrimp, old bay seasoning and dried chili fakes, and scallions. Fold and cook only for a min until fragrant, and evenly incorporated.
Recipe from “Rachel Ray in season”
Although it’s summer, I love a Thai curry in the evening and this one from Rachel Ray is so simple and full of flavor
From start to Finish: 25 minutes
Servings: 4
Ingredients
2 tbsp. coconut oil or vegetable oil
2 tbsp. Thai red curry paste
2-inch piece of fresh ginger, peeled and grated
2 cloves garlic, grated
1 tsp. ground turmeric
2 cans (about 14 oz. each) unsweetened coconut milk, shaken well
2 limes—1 juiced (about 2 tbsp.), 1 cut into wedges
3 cups chicken stock
2 tsp. sambal oelek, plus more for serving
1/2 cooked chicken, skin removed and meat shredded
1 package (8 to 9 oz.) rice vermicelli noodles, cooked according to the package directions
1 1/2 cups bean sprouts
Fresh herbs (such as mint, basil, or cilantro), for serving
In a medium pot, heat the oil over medium. Whisk in the curry paste, ginger, garlic, and turmeric. Whisk until the paste is fragrant and begins to incorporate into the oil, 2 to 3 minutes. (Do not let it brown.)
Gradually whisk in 1 can of coconut milk.
Add the lime juice. Reduce heat to low.
Whisk in the remaining can of coconut milk, the stock, and 2 tsp. sambal oelek.
Stir the chicken into the soup.
2. Divide the noodles among 4 bowls. Top with the sprouts, then the soup. Garnish with the herbs, lime wedges, and a spoonful of sambal oelek.
This is my most favorite sauce and I highly recommended having a jar of it in the fridge at all times. Throw over hot noodles, over fried tofu or chicken, dress salads with it and use as a dipping sauce.
It is smooth, drizzle-able, garlicky and gingery wth a good spicy sesame kick
Yield: 1 1/2 cups (6 servings – 1/4 cup each)
Can be doubled easily
1/2 cup smooth peanut butter
1/3 cup low sodium soy sauce
2 tbsp sesame oil (toasted or dark)
2 tbsp rice vinegar
2 tbsp sambal oelek or chili paste (this is where the “spicy” comes in, so add to taste)
2 tbsp sugar, honey, or agave
a small knob of fresh ginger, peeled
a clove of fresh garlic, peeled
Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
Find everything in your house that can be dunked in this ridiculously good sauce and then get to work.
I just LOVE one-bowl cakes, when you literally throw everything into the same bowl, mix and pour into the baking tin! This is exceptionally moist with the added bonus of a lovely orangey icing
155g (5.4oz) butter
2 tsp grated orange rind
2/3 cup superfine sugar (caster sugar)
3 large eggs
1 cup self-raising flour
1/4 cup whole milk
Grease an 8″ (20cm) round cake tin with butter, line the base with parchment paper and grease the paper.
Combine all the ingredients in a large bowl, beat on low speed with an electric mixer until all the ingredients are combined.
Increase the speed to medium, beat for about 3 minutes or until the mixture is changed in color and is smooth.
Spread into the prepared cake tin and bake in the oven for about 45 mins.
Let stand on the counter for 2 minutes before turning onto a wire rack to cool.
Once cold, spread the cake with the icing and sprinkle with the coconut.
Orange icing
Sift the sugar into a small heatproof bowl, stir in the butter and enough juice to make a stiff paste.
Stir over hot water (without letting the bottom of the bowl touch the water) until the icing is spreadable
This is a very tasty vegetarian dish that is also great with some grilled meat.
1 1/2 lb fresh spinach, washed
3 medium zucchini, grated, then put into a colander, salted with about 1 tbsp salt, tossed so all the zucchini gets some of the salt. Leave to drain of juices in the sink or over a bowl. Rinse the salted zucchini well, then wrap it in a tea towel and squeeze hard to extract as much liquid as possible. You need to do this as you don’t want the gratin to be too liquidy.
4oz medium grain rice
2 large onions, chopped
3 cloves garlic, chopped
2 tbsp olive oil
4 Xtra large eggs
1 cup whole milk
1 cup Parmesan cheese, grated
1 cup sharp cheddar cheese, grated
2 tsp salt
a good sized pinch freshly grated nutmeg
salt and black pepper
Preheat the oven to 375F
Grease a fairly large earthenware oven dish with a bit of olive oil.
In a saute pan, cook the chopped onions and garlic until soft
Season with salt and pepper and add the zucchini and cook for an additional 5 mins until the zucchini has wilted.
Blanch the spinach in boiling, salted water for 2 minutes. Drain and refresh in cold or iced water. Squeeze out the excess liquid and chop the spinach.
Put the rice in a pan of boiling salted water and simmer for about 12 minutes.
Drain.
Beat the eggs in a large bowl and gradually stir in the milk.
Season with salt, pepper and nutmeg.
Add the zucchini, parmesan cheese, spinach and rice. Mix well.
Transfer to the earthenware dish, top with the grated cheddar cheese and bake for 30 to 40 minutes until browned on the top.
Serve
This unbelievably creamy, satisfying and more-ish dish is a fabulous side and it’s very hard not to go back for seconds
Serves about 8
4 1/2 lbs pounds Idaho or Yukon Gold potatoes, peeled and diced
1 1/2 cups carrots, peeled and cut into small dice
1/2 cup fresh or frozen and thawed peas
1/3 cup chopped green olives stuffed with pimentos
1 cup mayonnaise
7/8 cup Mexican crema
1 cup diced onion
2 tbsp minced fresh parsley
3 tablespoons unsalted butter
1 good pinch ground nutmeg
1 cup chopped white onion
1 tablespoon yellow mustard
2 large eggs, lightly beaten
1 teaspoon kosher or coarse sea salt
To taste freshly ground black pepper
1/3 cup chopped manzanilla olives stuffed with pimientos, or more to taste
Pre-heat the oven to 350 F
Bring a large pot of salted water to a boil. Carefully drop in the diced potatoes and cook until a fork or pairing knife slides in easily, but the potatoes are still holding their shape, about 15 minutes. Remove with a slotted spoon and place in a large bowl.
Add the carrots, and cook until fork tender, remove with a slotted spoon and reserve.
Add the peas to the same pot, bring to the boil, cook for 5 mins, drain and reserve the peas.
Melt the butter in a small skillet over medium heat. Once it sizzles, add the onion and cook until wilted, stirring occasionally, about 3 to 4 minutes. Remove from the heat.
Mash the potatoes with a masher, then add to the potatoes all the other ingredients and gently mix well.
Scrape into a buttered 9” x 11” baking dish or into small individual buttered ramekins. Cover with aluminum foil and bake for 40 mins, the uncover and bake for 15 more mins.
Let cool a bit befre serving
Bake for 20 to 25 minutes, until the top has slightly browned.
Serve or keep warm.
This recipe from Raymond Blanc is truly a treat and is spectacular for a Spring or Summer dinner party.
The texture is so smooth, so melting, the taste so sharp and lively that the dish is WELL worth the effort
It can be made a day in advance and who doesn’t love that!
You will need
A 10″ wide pastry ring
1/2 onion, peeled and finely chopped
2 fl oz (50ml) olive oil
2 medium ripe tomatoes, seeded and finely chopped
5 red peppers, seeded and finely chopped
salt and freshly ground black pepper
4 gelatine leaves (soaked in cold water to soften)
3.5 fl oz (100ml) white wine vinegar
1 tsp raspberry vinegar
cayenne pepper
14 fl oz (400ml) chilled heavy whipping cream
For the jello and julienne of peppers 3.5 fl oz (100 mls)reserved vegetable juices
1 gelatine leaf soaked in cold water to soften
1 red pepper, skinned and seeded
Preparing the mousse
In a large pan, sweat the onion in olive oil for 5 minutes. Add the tomatoes and red peppers. Season with salt and pepper and cook on a medium heat for about 8 minutes, covered with a lid.
Spoon out 3.5 fl oz (100ml) of the juices that the peppers and tomatoes have released. Strain into a bowl, reserving for the jello.
Cook the vegetables for a further 20 minutes without the lid. All the moisture will have evaporated.(You should be left with about 6-7 fl oz).
Add the softened gelatine leaves and stir until dissolved.
Cool down the pulp a little, then puree and force through a sieve or mouli-légumes.
Separately, mix the 2 vinegars in small pan and boil to reduce by two-thirds in volume. Add to the puree. Taste, then add salt and cayenne pepper. Cool down completely to room temperature.
Whip the cream in a bowl until firm and fold delicately (Using a spatula. Don’t over mix as you will lose volume) into the puree. Taste and adjust seasoning.
Place the pastry ring over a flat serving plate and pour in the mousse. Smooth the top with a palette knife and refrigerate for a minimum of 4 hours to set.
Preparing the jello and julienne of peppers.
Bring the reserved juice to the boil and dissolve the single leaf of gelatine in it. Allow to cool down.
Cut the pepper halves. Divide each strip in half horizontally, and cut into very fine julienne strips 1/8 inch thick. Season with salt and pepper and reserve
Finishing the dish.
Scatter the julienne strips over the mousse and spoon the nearly set jello over the top. Refrigerate.
Serving
Loosen the mousse from the ring with the blade of a warm knife and lift the ring off.
Ease onto a flat, wide round platter
Abra Berens’technique turns regular mozzarella into burrata
Well, it’s basically burrata. And it only takes two minutes.
Berens’s creamed mozzarella is simple: you tear the mozzarella and toss it with sour cream, lemon zest, lemon juice, and salt.
Just like that, regular mozzarella (which I think we can all finally admit can be rubbery and dry and a little like eating slices of a softball) is transformed into something decadent and luscious and something much more like mozzarella’s cousin burrata.
1 ball (8 oz) fresh mozzarella
1/4 cup sour cream
1 lemon, zest and juice
Tear the mozzarella into rough chunks.
Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
