Monday, May 30, 2011
Mushroom tomato Salad
Mushrooms and semi sundried tomatoes were marinated in lime juice, Braggs Aminos, olive oil and pepper. After a while the mushroom and tomato juices mixed and made a tasty dressing. But it looked a bit dull. So I added a garnish of tomato, drizzle of oil and a sprinlke of parsley sprouts. The fetta was for the visitor who "needed" normality so I added fetta!Curry coconut Pumpkin Soup
I didn't have fresh coconut so I soaked some dessicated coconut for a while then blended it and strained through a nut milk bag ( I actually use an Enjo wash bag I had never used).
The coconut milk went back into the blended with butternut pumpkin. A spoon of coconut butter, ginger, red onion, salt, curry and tumeric pastes.
Blitzed again. Strained through the bag again since my blender isn't a powerful blitzer.
The soup was then smooth and creamy.
I warmed it slightly in a bowl over a pot of simmering water.
Sprinkled with rawmesan. (With the stick blender I graound up a very small garlic clove with raw cashews and salt until powdery).
The coconut milk went back into the blended with butternut pumpkin. A spoon of coconut butter, ginger, red onion, salt, curry and tumeric pastes.
Blitzed again. Strained through the bag again since my blender isn't a powerful blitzer.
The soup was then smooth and creamy.
I warmed it slightly in a bowl over a pot of simmering water.
Sprinkled with rawmesan. (With the stick blender I graound up a very small garlic clove with raw cashews and salt until powdery).
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