Creamy, sweet and light, this soup is so delightful it has become a regular in our weekly menus. The kids love it too so that’s always a bonus!
I recently had dinner with a friend and we had this Green Papaya Salad. It was so incredibly tasty with it’s fresh clean taste and punch of flavour. It has been a while since I have had a Green Papaya Salad and it has motivated me to make it more often. Continue reading →
Beans and legumes (lentils, chick peas, cannellini beans) are excellent sources of protein and fibre. Cooking dried beans can take some time, but soaking them first will dramatically reduce the cooking time. Soak them during the day leading up to an evening meal, or overnight to cook the next day. Lentils, split peas and mung beans do not need soaking prior to cooking, but any other pulse needs to be soaked. Soaking beans/legumes can ferment in hot weather, so if it is very warm, put the soaking beans in the fridge.
Beetroot is a wonderful vegetable rich in folic acid, manganese, potassium and fibre. Beetroots have a reputation for being a blood tonic, with their bright blood red colour it’s an easy one to remember. It’s actually the nitrates found in beetroot that have shown to reduce blood pressure. This is done by way of nitric oxide which is a key regulator in vascular integrity. Don’t discard the leaves as they are nutritious too! Beet greens are rich in calcium, iron and vitamin A and C.
This is a wonderful fresh dish that is perfect for warm summer nights. The rolls can be assembled about an hour before serving but not much more than that – they are just so much nicer when fresh.
Because good vegetarian wontons are hard to find, I think it’s easier to make your own. These silky wontons are soft pillows floating in a rich broth. Delicious.
Protein is a structural component of all human cells. It is used by the body in enzyme function for membranes, and in transport of hormones and precursors for nucleic acids, vitamins and hormones.
This recipe makes enough for about 20 small tarts or 1 large tart. You may have some dough left over – if so, freeze it for later use.
This salad was inspired by a dish my friend Anita brought to a dinner party one night. It is light and fresh, and the fleshy pomegranate seeds just burst in your mouth. The colours are wonderful and the salad looks very festive.
Ponzu is an ingredient I can’t live without in the kitchen. It’s a Japanese light soy vinaigrette that is lovely by itself on steamed vegies and rice or used in a stock or dressing. There are some excellent commercial versions available or you can make your own. My favourite store-bought ponzu is the Spiral brand – I even pack a bottle in my suitcase when I travel!
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