This is a SUPER delicious Coriander Chutney recipe from the Company’s Coming “Asian” cookbook.
- 1 cup chopped fresh cilantro (250ml)
- Can of diced green chiles, drained (4oz)
- 1 garlic clove (or 1/4 tsp/1 ml powder)
- 2 tsp chopped ginger root
- 2 tsp granulated white sugar
- 1/2 tsp salt
- 1/8 tsp ground cumin
- 1/8 tsp cayenne pepper
- 1/8 tsp pepper
- 1 tbsp lemon juice
- 1 tbsp white vineger
1. Blend it up!
You can store it for up to 1 week in the fridge. I’ve been using it as a chip dip, salad dressing…whatever. It’s awesome.
This is another “on the fly” creation that was a wild success. It is so super simple I haven’t even bothered to work out ingredients yet– but don’t worry, I’ll be making it again soon!
Time: 15 minutes
- Won-ton wrappers (available in most grocery stores- they’re in small square packages– I used Wing’s brand which is a double pack)
- Butter (for frying)
- Cream cheese
- White sugar
- Vanilla (optional)
- Mix together cream cheese with some cinnamon, vanilla, and a little bit of sugar
- Lay out your wontons flat, put a little glob of cream cheese mixture in the middle, wet one side of the wonton wrapper and fold it over into a little triangle (press down to seal it)
- Heat a frying pan to low-medium heat and add butter– the butter should be bubbly and coat the pan- not burning but maybe lightly browning
- Fry the wontons in the butter for about 1-2 minutes each- until both sizes are browned and slightly crispy
- Dust with cinnamon and sugar
- Let cool a bit and serve!
I think this might be the first recipe that I ever invented that turned out perfect on the first try. I will have to see if I can do it again. It’s hearty but still light, and doesn’t require the oven to prepare– ideal for summer!
Prep time: 20 minutes
Yields: 3-4 servings as a main course (probably 6-8 as a side)
- 1 cup dry couscous (Don’t let the 1 cup amount confuse you, this will make a lot of couscous)
- 1 1/4 cups water
- 1 tsp olive oil
- Pinch salt
- 1 large eggplant (or two small eggplants) — chopped
- 1 zucchini- chopped
- 1 tsp minced or crushed garlic
- 1 tbsp olive oil
- Juice and pulp of 1 lemon
- 1 tbsp olive oil
- 1 tsp minced or crushed garlic
- 2 large sprigs basil (about 12 leaves) – chopped
- Ground pepper (just grind some in)
- 1 dry pint (whole small pack) Roma tomatoes, quartered
- Feta cheese, crumbled (1 got the small, 200g container of Tre Stelle light and used maybe 1/3rd)
- Get your water boiling by adding the water, salt and oil to a medium saucepan over high heat
- Heat a frying pan or wok to just below medium-low heat — add oil and garlic, allow garlic to cook for 30 seconds to 1 minute until softened but not too browned
- Add chopped zucchini and eggplant, coat with oil and garlic and allow to cook for 10-20 minutes, covered with a pot lid for a bit to keep moisture in — stir them regularly
- While veggies are cooking, add your 1 cup of couscous to the boiling water and stir quickly — remove couscous from heat and cover the pot– let stand for at least 5 minutes
- Make the dressing by combining the lemon, garlic, olive oil and ground pepper
- Chop up the tomatoes
- Once the veggies are cooked (tender but still crunchy- you don’t want them mushy), take them off the heat
- Fluff the couscous and mix it in with the veggies in the frying pan and add the tomatoes
- Pour the dressing over and add the chopped basil and as much crumbled feta as you want
- Stir to combine and serve immediately warm OR leave the basil out, let cool, and stir in the basil before serving
Posted in Easy, Main Courses, Salads, Sides, Summer
Tagged basil, couscous, eggplant, feta, lemon, mediterranean, salad, vegetables, zucchini
I’m lucky to have some time off this summer, and some HOT weather to go with it. So what better to do than create delicious summer drinks?
I bought a new tea called “Tropicalia” from David’s Tea, which is supposed to be pina colada flavoured– to me it tastes like some kind of tropical punch. It’s a summer tea, and perfect for icing.
But why stop at iced tea? Why not add generous amounts of alcohol? It is summer after all. So I turned it into a “teatini”– my take on a martini with a tea base.
Prep time: 15 minutes+ (the longer the tea brews, the better)
Yields: 2 martinis, 2-2.5oz each
- 1 tbsp David’s Tropicalia loose fruit tea (or some other tropical fruity tea)
- 2/3 cup hot water
- 3-4 ice cubes
- 1 shot each of peach schnapps, coconut rum, and regular rum
- Brew the tea for a minimum of ten minutes- you want a little bit of very concentrated tea, because the ice is meant to water it down. Ideally use a proper tea strainer and either make it in a small pot or a cup with a lid.
- Pour the tea over the ice cubes in a martini shaker and let it melt the ice a bit.
- Add the alcohol.
- Shake vigorously and strain into martini glasses.
- Enjoy the taste of summer! You can make a more refreshing, tea-heavy version by just using the peach schnapps or coconut rum.
Perfect for a hot summer day!
Ingredients (Makes 2 servings)
- 2 orange pekoe tea bags
- Water (1/2 cup boiled, 1/2 cup cold)
- 1 cup lemonade
- 10 ice cubes
- Martini shaker 🙂
- Boil the hot water and brew the tea with 1/2 cup water and two tea bags (basically you want a little bit of strong tea)
- Cool the tea by mixing it with 5 ice cubes in the martini shaker
- Once cooled, add the 5 extra ice cubes, the 1/2 cup cold water and the 1 cup lemonade
- Shake vigorously
- Pour into glasses directly if you want some foam and ice cubes– otherwise pour through a strainer
- Garnish with lemon and enjoy!
For a sweeter tea, add sugar, honey, or sweetener to taste– make sure you add it to the hot tea before you add any ice cubes. Use lemonade instead of the cold water for a stronger lemonade flavour (this will also make it a bit sweeter). 🙂
I made this icing to spread on chocolate cupcakes (I didn’t like the recipe so I won’t post it) but I think it would also work on vanilla. 🙂 If you’re doing vanilla maybe skip the drizzle. I’ve been experimenting with buttercream icing
and this one turned out pretty well.
Cassis Buttercream Icing
Make 18-24 cupcakes worth of icing for spreading*
- 1 cup salted butter, room temperature
- 3 cups icing sugar
- 1 teaspoon vanilla
- 2-3 tablespoons blackcurrant jam
- 2 tablespoons cassis liquer
- Put the butter in a large bowl and cream it on low speed with an electric mixer
- Gradually add the sugar, 1 cup at a time (careful that is doesn’t spray everywhere!)
- Beat well on medium speed, scraping the sides of the bowl often
- Add vanilla, jam, and liqueur and continue beating until combined (you can adjust the amounts of jam and liqueur to taste- just go slow and you can’t screw it up)
- Spread the icing onto your cupcakes with a table knife once the cupcakes are cool
- Many people say you can store this icing on the counter in an airtight container…the fridge or freezer are also possibilities (If you are using it later you might need to re-whip it)
*This recipe made way too much icing for me for spreading on 12 cupcakes. I’ll try to find a way to reduce the measurements later.
Dark Chocolate Drizzle
- Heat a pan of water on the stove until boiling
- Turn down stovetop temperature to medium
- Put 1/2 cup dark chocolate chips in a oven-proof container and place it in the warm water
- Stir the chocolate chips until they melt (If you want to thin it further, use a bit of heavy cream, butter or shortening… DON’T use milk or water…it will immediately clump and be horrible! It should be fine as is.)
- Let the chocolate cool a bit, then scoop it into a ziploc bag
- Cut a tiny corner from the bag and pipe the chocolate onto the cupcakes in a criss-cross (or any other) pattern
- Tasty and pretty good lookin’ for a totally unpracticed cupcake maker/decorator!
I’ve never been a big cupcake person, but lately I’ve been on a bit of a kick. Here is what I’ve tried so far. I made modifications to most of the recipes but I can’t remember them. I’ve linked to the recipes I liked or invented myself.
Chocolate Cupcakes with Coconut-Pecan Frosting (otherwise known as German Chocolate Cupcakes) — You can’t go wrong with this. The icing is SO DELICIOUS. If you haven’t tried it and aren’t sure about it, DO IT NOW.
Champagne Cupcakes with Champagne Buttercream Icing — These were classy and fab. Again, the icing was a mega win but I didn’t love the cupcake recipe I used.
Amoretto (Almond) Cupcakes with Lemon Glaze — I don’t remember how I made these but the cupcakes were probably my favourites so far. I flavoured them with almond extract and it was a win.
Carrot Muffin “Cupcakes” with Cinnamon Honey Cream Cheese Frosting — The cinnamon honey cream cheese frosting literally had those ingredients (plus vanilla) and it was so delicious — and not altogether horribly unhealthy! The icing was so tasty the healthiness of the muffins wasn’t even an issue.
Chocolate Cupcakes with Cassis (Blackcurrant) Frosting and Dark Chocolate Drizzle
Earl Grey Cupcakes with Lemon Buttercream – These were AMAZING. I still wasn’t totally sold on the actual cupcake– not moist and fluffy enough for me. But they were delicious, especially with the zingy lemon buttercream we made with butter, icing sugar, fresh squeezed lemon juice and lemon rind.
Coconut Cupcakes with Key Lime Frosting
Chocolate Stout Cupcakes with Bailey’s Frosting
Chocolate Cupcakes with Toasted Marshmallow Icing
Chai Latte Cupcakes