I had a baking spirit again this morning. I was making a basil pesto, then thought why not making rice cakes with it?
The base of rice cake is plain rice flour and a small teaspoon of salt and sugar.
Then I topped with blended basil and cashew nuts, and steamed for about half an hour.
Once it’s cooked, dress it with drizzle of honey and pink peppercorns.
I didn’t plan it but it looks quite Christmasy 🙂
It is moist and sweet at the bottom layer then crunch and savory from the basil pesto layer.
Another dinner with my friend’s couple last night. I have to admit preparing dinner party two days in a row is a bit too much. Though I really enjoyed having people over and feeding them. Menu from last night was similar to the night before, but since my friend and his girl friend both like Korean spicy food I added spicy rice cakes, green bean salad and bean pancakes.
– Green Bean Salad: simple fresh salad consisted of poached green beans and mixed salad dressed with balsamic vinegar and topped with toasted garlic chips and sesame seeds
– Bean Pancakes: blend cooked chick peas, black eyed peas, sundried tomato, black olives, basil and one egg. Shape them to little balls. cook in the pan with coconut oil
– Spicy Rice Cakes: stir-fry rice cakes, cabbage, spring onions and carrots with red chili flakes and paste. Season with salt and pepper. I added a little bit of cheese on top to add creaminess
– Bulgogi and Cold Udon Salad: same as night before
Earl Gray is one of my favorite teas (yes, I am a tea drinker).
It is full of antioxidants fighting against free radicals in your body, boosts your immune system, has a calming effect if suffering from depression, anxiety and stress, and also aids with digestion. Most of all, it has a beautiful scent and taste with or without any addition of honey or milk. I believe all teas are good for your health though it sounds very appealing to me 🙂
I think it goes really well with baking and dessert dishes among other teas such as cakes, muffins, panaa cotta, ice cream, cookies, macaroons, endless…Just thinking about all that makes me drool hehe:) I made these muffins for Daniel’s breakfast topped with coconut and ginger maple syrup and he finished all (a good sign!). Only a few days left until 2014. Where has this year gone? I really need to look back this year and plan for the new coming year….
I had my friend and her husband over for dinner yesterday. I cooked up five main dishes and one dessert menu. Since it is summer over here, I didn’t want anything too warm or hearty so it was mostly cold salads and finger foods. Such a good night with laughs and chit-chat over 4 hours. It is always nice to have good food and company. It couldn’t be better!
– Mediterranean Bites: home-made bread topped with apricot cream cheese, sundried tomato, black olives, basil and truffle oil
– Bulgogi: Korean style marinated thinly sliced beef with enoki mushrooms and spring onions
– Cold Udon Salad: poached udon and fish balls with grated zucchini, carrot, coriander and parsley dressed with soy sauce and sesame oil
– Cheese Parcels: grated cheese wrapped in filo pastry with sweet and sour sauce
– Honey Roasted Carrot and Lentil Salad: honey roasted carrot on beds of green beans and mixed salads topped with ricotta cheese, roasted walnuts, cumin seeds and drizzle of infused honey
– Earl Gray Custard Slice: earl gray tea infused custard slice with pear puree for dessert (no photo)
My aunty lives in a country side after she and her husband retired. They now have a huge block of land full of organic fruits and vegetables that she is busy looking after. Thanks to her, all our family gets to eat fresh foods delivered to the door. She not only has a farmer’s hat but also is a great cook! She just has these magic hands that make all fresh produce turn out to be great dishes. Before I came back to Perth, she packed me a couple of bottles of freshly squeezed sesame oil, dehydrated pumpkin powder and concentrated plum tea. I always worry about losing the food items at the customs though it was fine this time. Hooray!
I made a pumpkin soup for lunch today using dehydrated pumpkin powder. My aunt harvested pumpkins, sliced them, dehydrated in the full autumn sun, and pounded to the powders – Yes! a long process, but it really boosts all the goodness in the pumpkins. These magic powders have full of packed nutrients; an antioxidant beta-carotene that fights against cancer, a provitamin for vit A, that is good for your eyes, vit C for immune system and skin, a great source of fibre, potassium and zinc. I love using pumpkin in my cooking since it is so versatile. Great for soup, roasted pumpkin salad, stuffed pumpkin, stir-fry, etc.
I put two heap tablespoons of pumpkin powder, vegetable stock and handful of pine nuts in the small pot. Boil for about 5-10 mins in medium heat until it is cooked, then blended with a stick blender until you get an ideal smooth consistency. I like mine to have a bit of chunky bits and spicy, so blended about half way and added some cayenne pepper. It was so warmly and filling!