Rice Pudding Souffle with Strawberry Sauce

Ingredients

500 ml full-fat milk
100 g pudding rice
1 vanilla pod, cut in half lengthways
a good grating of nutmeg
110 g caster sugar
unsalted butter, for greasing
30 g rice flour
the whites of 4 large eggs, about 125 g, at room temperature
100 ml pouring cream, to serve

Sauce

100 g fresh strawberries
2 tbsp icing sugar

Method

1. To make the sauce, put the berries and sugar in a blender and blitz until smooth. Pass through a sieve to remove any bits, transfer to a serving jug and set aside until needed.
2. Heat the milk, rice, vanilla pod and nutmeg in a small saucepan and slowly bring to the boil. Turn down the temperature and cook over a low heat for 30 minutes.
3. Add 80g of the sugar and continue to cook for another 10 minutes, or until the rice is soft and the mixture has thickened and become gooey. Leave to cool completely.
4. Preheat the oven to 190°C. Grease four large or six small ramekins with butter.
5. Combine the remaining caster sugar, a little extra nutmeg and the rice flour and use to dust the ramekins.
6. Pour the rice pudding into a clean metal bowl.
7. In a separate bowl, whisk the egg whites to medium peaks. Using a large metal spoon, fold one-third of the beaten egg mix into the rice pudding to lighten it, then gently fold in the remainder.
8. Spoon the souffle mixture up to the brim of your prepared ramekins and bake until risen and golden brown on top, about 8-10 minutes for smaller ones and 12-14 minutes for larger ones.
9. Serve immediately, poking a hole in the centre of each souffle and pouring in the strawberry sauce and cream at the table.

Makes 4 to 6 servings.

Source: Skinny Weeks and Weekend Feasts

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Apple Cinnamon Breakfast Quinoa

Ingredients

2 tsp butter or vegan buttery spread
1 cup diced unpeeled apples
3/4 cup unsweetened almond milk (or dairy milk)
2 tbsp dried currants or raisins
2 tbsp sliced almonds
2 tsp coconut sugar, pure maple syrup or liquid honey
1/2 tsp each ground cinnamon and vanilla
1-1/2 cups cooked quinoa

Method

1. Melt butter in a small non-stick skillet over medium heat. Add apples. Cook and stir for about 2 minutes, until apples begin to soften.
2. Add milk, currants, almonds, coconut sugar, cinnamon and vanilla. Mix well and cook until bubbly around edges but not boiling.
3. Add cooked quinoa. Continue to cook, stirring often, until some of the milk has been absorbed and mixture thickens, about 2 minutes.
4. Serve hot topped with more cinnamon, if desired.

Makes 2 servings.

Source: Yum & Yummer

East-Indian Style Sliders

Ingredients

1 package of naan bread
1 lb lean ground beef
1 jalapeno chili pepper, stemmed, seeded and finely minced
1 tbsp curry powder
3 garlic cloves, finely minced
1 small white onion, finely chopped
2 tsp chopped fresh ginger
salt and pepper
1/4 cup (60 mL) Greek-style yogurt
mango chutney
fresh mint

Method

1. Using a 2″ round cookie cutter, cut circles out of naan bread.
2. In a mixing bowl, combine ground beef, chili, curry, garlic, onion and ginger. Season mixture with salt and pepper. Form beef into 2″ patties.
3. Preheat a gas barbecue or grill pan.
4. Place patties on grill and cook for about 3 minutes a side, or until juices run clear when meat is poked with a toothpick.
5. Place 1 patty on 1 slice of naan and top with a dollop of yogurt, some chutney and a mint leaf.
6. Top with another round of naan and serve immediately.

Makes 6 servings.

Source: Flavours magazine

Curried Potato, Leek, and Apple Soup

Ingredients

1-3/4 cups canned vegetable broth
5 cups water
3 large russet potatoes, peeled and coarsely chopped
3 leeks, white part only, thinly sliced
1 tart green apple such as Granny Smith, peeled, cored, and chopped
2 teaspoons curry powder
2 teaspoons lemon juice
1/2 teaspoon ground cumin
3 tablespoons chopped fresh flat-leaf (Italian) parsley

Method

1. Ina pan over high heat, bring the broth, water, potatoes, leeks, apple, curry powder, lemon juice, and cumin to a boil.
2. Reduce heat to medium-low, partially cover, and cook until the vegetables are very tender, about 20 minutes.
3. Use a hand blender to process the soup until smooth. Reheat as needed.
4. To serve, ladle into individual bowls. Top each with an equal amount of the parsley.

Makes 6 servings.

Source: Mayo Clinic

Open-faced Sandwiches of Herring, Apple and Chives

Ingredients

3/4 lb pickled herring in sour cream sauce, finely chopped
1 tart apple such as Granny Smith, peeled, cored, and finely chopped
2 tablespoons minced yellow onion
2 tablespoons mayonnaise
salt and freshly ground white pepper
1 or 2 heads butter lettuce
22 slices cocktail-sized pumpernickel bread
1/4 lb pickled herring in wine, cut into neat 1/4-inch dice
1 small bunch fresh chives, snipped into 1-inch lengths
paprika

Method

1. To make the herring salad, in a bowl, combine the chopped herring in sour cream, apple, onion, mayonnaise, 1/4 teaspoon salt, and 1/8 teaspoon white pepper. Mix well, then taste and adjust the seasoning.
2. Remove the outer leaves of a butter lettuce head and reserve for salad or another use. Sort through the pale leaves of the heart to find 22 small concave pieces, or “cups.” Each cup should be about 1 inch wide. If you cannot find enough cups, use the second head.
3. TO assemble, spread about 1 tablespoon of the herring salad on each pumpernickel slice and place a small butter lettuce cup on the top, pressing it slightly into the salad to make it stick.
4. Place a scant teaspoon of the diced herring in wine inside each cup. Garnish with chive lengths. Continue making canapes until you have used all the ingredients.
5. Scatter a few grains of paprika over each one, place on a platter, and serve at once.

Makes 22 room-temerature or cold canapes.

Source: Hors Doeuvre