Deep-fried Stuffed Shrimp with Almond Crust

Ingredients

5-1/2 oz shrimps, peeled, deveined and rinsed
1-1/2 oz water chestnuts, finely diced
1/8 tsp salt
1/4 tsp sugar
1/4 tsp chicken broth mix
1/4 tsp cornstarch
3 jumble shrimp, deveined and peeled leaving tail attached, rinsed and pat dried
2-1/2 oz almond slices

Method

  1. Puree shrimps to form a smooth paste. Add in water chestnut, salt, sugar, chicken broth mix and cornstarch. Blend well until paste become sticky.
  2. Divide shrimp paste into 3 portions. Wrap jumble shrimp with shrimp paste. Roll it to a ball with the tail sticking out.
  3. Coat shrimp balls with almond slices.
  4. Bring oil to a boil and deep-fry the balls in low heat for 3 minutes or until golden. Drain oil and serve.

Source: Gourmet Do It Yourself

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Pan-seared Tofu with Creamy Yogurt-chard Sauce

Ingredients

350 g package extra-firm tofu
2 tsp garam masala, divided
1/2 tsp salt, divided
1/4 tsp black pepper
1 bunch Swiss chard
1 Tbsp + 2 tsp grapeseed or sunflower oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 Tbsp finely chopped ginger
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp turmeric
1/4 tsp crushed red pepper flakes
3/4 cup plain Greek yogurt
1/4 cup half-and-half cream
1 Tbsp fresh lemon juice
1/2 cup sliced roasted almonds

Method

  1. Line cutting board with a couple sheets of paper towel. Top with tofu, a couple more sheets of towel, and another cutting board. Press to extract excess liquid. Slice tofu into 3/4 in blocks and toss with 1 tsp garam masala, 1/4 tsp salt, and black pepper.
  2. Slice off stems from chard leaves and thinly slice stems. Roughly chop chard leaves and then soak them in large bowl of cool water, swishing to loosen any grit clinging to them. Drain and squeeze out excess water, or use a salad spinner to remove excess water. Chop greens into smaller pieces.
  3. In large skillet over medium-high, heat 1 Tbsp oil. Add tofu and cook, tossing the cubes occasionally, until golden brown all over, about 8 minutes. Remove tofu from pan and set aside.
  4. Heat remaining 2 tsp oil in pan. Add onion, chard stems, and 1/4 tsp salt. Cook until onion has softened and browned, about 5 minutes.
  5. Add garlic and ginger to pan. Cook for 2 minutes.
  6. Add 1 tsp garam masala, cumin seeds, mustard seeds, turmeric, and red pepper flakes in pan. Cook for 30 seconds. Add chopped chard leaves in batches and cook, stirring often, until wilted, about 2 minutes.
  7. Remove pan from heat and let cool for about 2 minutes. Stir in yogurt, 1/4 cup at a time, and then stir in cream. Gently stir in tofu and lemon juice. Serve topped with almonds.

Makes 4 servings.

Source: Alive magazine

Bagels with Butternut Squash, Paprika and Pine Nuts

Ingredients

bread flour 240 g
cake flour 30 g
rye flour 30 g
sugar 24g
sea salt 6g
mashed butternut squash 180 g
water 60 g
fresh yeast 6 g
old dough 60 g (see recipe below)
pine nuts 60 g
paprika 6 g

For Blanching

water 8 cups
sugar 60 g

Method

  1. Cut the butternut squash into large chunks with skin on. Bake in an oven until soft. Remove to cool. Peel and set aside.
  2. Put all ingredients (except the pine nuts) into a mixer and knead until smooth. Add pine nuts and stir well.
  3. Put the dough in a large bowl. Cover with cling wrap and set aside for 30 minutes.
  4. Divide the dough into 6 equal portions. Roll each portion into thick strand.
  5. Press each strand into a strip and press the ends flat while looping it. Join the ends together with some overlapping. Roll the seam to seal well. If the hole isn’t big enough, put your finger through it and turn the dough to enlarge it. Set aside for 30 minutes.
  6. Boil water and maintain the temperature at 80 to 90°C. Blanch each side of the bagel for 30 seconds. Drain and transfer onto a baking tray. Let them proof for 15 more minutes.
  7. Brush egg wash over bagels. Bake in a preheated oven at 180°C for 15 to 18 minutes until golden.

Old Dough

Ingredients

250 g bread flour
150 g water
5g fresh yeast
1 g sea salt

Method

  1. Mix all ingredients in a mixing bowl. Leave it to proof at room temperature for 3 to 4 hours. Or you can leave it the fridge for over 10 hours.
  2. Take what you need for your recipe and cut up the leftover into pieces in unit weight required by your recipes. Shape into balls and keep in the freezer. They last up to 2 to 3 months. Just thaw them at room temperature before use.

Source: Devoted to Bread-making

French-style Starter with Escartgots

Ingredients

6 dozen canned snails
3 shallots, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
2 tbsp olive oil
3 tbsp chopped hazelnuts
1-1/2 tbsp unsalted butter
2 tbsp green Chartreuse (a French liqueur)
2 cups whipping cream
lemon juice
grated lemon zest
2 tbsp chopped parsley
salt
black pepper

Method

  1. Drain the snails.
  2. Sweat the finely chopped shallots and garlic in the olive oil over medium heat until tender, then add the hazelnuts, followed by the snails.
  3. Add the butter and continue to cook gently for 6-7 minutes.
  4. Pour in the Chartreuse, turn up the heat, and boil until the pan is almost dry.
  5. Add the cream and simmer until the mixture has the consistency of a sauce.
  6. Season well and finish with a few drops of lemon juice and a little finely grated zest. Serve in little pots with a sprinkling of parsley.

Makes 6 servings.

Source: The French Kitchen

Moroccan-style Vegan Couscous

Ingredients

3 cups couscous
2-1/2 cups warm water
1 tsp salt
pinch of saffron threads
3 tbsp sunflower oil
2 tbsp olive oil
4 oz ready-to-eat dried apricots, cut into slivers
3 oz dried dates, chopped
3 oz seedless raisins
4 oz blanched almonds, cut into slivers
3 oz pistachio nuts
2 tsp ground cinnamon
3 tbsp caster (superfine) sugar

Method

  1. Preheat the oven to 180°C/350°F.
  2. Put the couscous in a bowl. Mix together the water, salt and saffron and pour it over the couscous, stirring. Leave to stand for 10 minutes. Add the sunflower oil and, using your fingers, rub it through the grains. Set aside.
  3. Heat the olive oil in a large pan and stir in the apricots, dates, raisins, most of the almonds (reserve some for the garnish) and pistachio nuts.
  4. Cook until the raisins plump up, then transfer into the couscous and mix well. Spoon the couscous into an ovenproof dish and cover with foil. Bake in the oven for 20 minutes, until heated through.
  5. Toast the reserved sliced almonds. Pile the couscous in a mound on a serving dish and sprinkle with the cinnamon and sugar in stripes down the mound. Sprinkle the toasted almonds over the top and serve.

Makes 6 servings.

Source: Vegan Cooking