Basil Cashew Rice Cake

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Lunch12

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.
Yummy!

Posted in: Breakfast, Dessert, Gluten Free, My recipes, Snack, Vegetarian

Dinner Party2

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Lunch11

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

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Posted in: Dinner, My recipes