Turmeric & Ginger Chai-Coconut Flan

EAT

Turmeric & Ginger Chai-Coconut Flan

My friends at Rishi Tea have the most fabulous assortment of products and flavors! I was so inspired by the Rishi Turmeric Ginger Chai Concentrate that I decided I must incorporate it into a classic coconut flan recipe.  Well, I’m so glad I did! The result is the most silky flan witha  deep sophisticated flavor profile. You’re going to make this recipe again and again!

Read my Fall 2017 Issue:

http://ift.tt/15xJ0CH

Melt the sugar over low heat until golden brown, about 4–5 minutes.  Carefully pour melted sugar into a 6-cup baking pan (I used a Pyrex pan), and rotate to coat the sides with the caramel. Set aside to allow to cool.  Preheat oven to 350°F.  Open and pour the contents of the sweetened condensed milk can into a mixing bowl and retain the can.  Fill the empty can halfway with chai concentrate and fill it the rest of the way with whole milk. Pour into the mixing bowl.  Fill the can again, but this time only with whole milk. Add milk to the mixing bowl.  Fill the can with sweetened coconut flakes and add to the mixing bowl.  Add 4 eggs to the mixing bowl.  Mix well with an immersion blender or electric mixer.  Pour flan base into the pan that you’ve prepared with caramel.  Cover well with aluminum foil and place the covered pan into another baking pan. We’ll create a water bath for the flan by setting the pan within a pan onto your oven’s middle rack. Once in the oven, fill the outer pan with hot water.  Bake flan in water bath for 45 minutes to 1 hour until completely set. Remove from oven and allow to cool completely.  When ready to serve, carefully invert the flan onto a plate with edges. Slice, or scoop, and serve!                         

from Sweet Paul: Latest Articles http://ift.tt/2wEpNCb
via IFTTT

Advertisements

Tahini Broccoli Slaw

EAT

Tahini Broccoli Slaw

I make this slaw at least twice a week—it’s the perfect side dish to almost any meal. You can also eat it alone or topped with grilled chicken.

Place the broccoli and onion in a large mixing bowl. Add almonds.  In a small mixing bowl, whisk together the tahini and mayo, and add the water a little at a time. The dressing should be creamy but not too thick.  Season with salt and pepper.  Toss the slaw with the dressing and serve.                                           

from Sweet Paul: Latest Articles http://ift.tt/2wkkQDr
via IFTTT

Toast #2: Tomatoes, Green Tahini, and Toasted Sesame

EAT

Toast #2: Tomatoes, Green Tahini, and Toasted Sesame

Read my Summer 2017 Issue:

http://ift.tt/15xJ0CH

So simple, but so good. Back when I was a speech therapist, there was a cafe near my work that served green tahini and tomatoes on toast that made my mornings. I hope this recipe does the same for you.

Toast the bread and spread on a thick layer of green tahini.  Sprinkle with the garlic chives and splash on some sesame oil.  Lay the sliced tomato on top, sprinkle with sesame seeds, and season with a pinch of salt and pepper.                                             

from Sweet Paul: Latest Articles http://ift.tt/2wnveqM
via IFTTT

Caponata

EAT

Caponata

Read my Summer 2017 Issue:

http://ift.tt/15xJ0CH

Our version of caponata isn’t just about eggplant, like most are. Here, the fruity, sweet red pepper and super ripe and jammy tomatoes demand equal attention. And so they should. Combined, the trio is more magical than any one of them on their own. Add to that last season’s preserved olives and you have a dish that will hopefully become as much a staple in your home as it has in ours.

Place a large, shallow frying pan over a medium–high heat. Sauté the onion, chili, and black pepper in a generous splash of oil until the onion has softened but not yet started to brown.  Add the garlic and continue to sauté until the garlic begins to brown.  Add the bell pepper, eggplant, balsamic, sugar, and salt and continue to cook for 10 minutes, stirring occasionally. Add a little water to the pan if it starts to stick.  Add the tomatoes, olives, parsley, and oregano; stir well and cover.  Cook, stirring occasionally, until the eggplant has completely broken down (about 15–20 minutes).  Remove from the heat, stir in the basil, squeeze over the lemon, and drizzle with a generous splash of oil.                                       

from Sweet Paul: Latest Articles http://ift.tt/2wYPd1c
via IFTTT

Sweet Five-Grain Porridge

EAT

Sweet Five-Grain Porridge

Read my Summer 2017 Issue:

http://ift.tt/15xJ0CH

Porridge is something we have tried in so many different combinations, but this recipe is up there with the best. Freshly rolled oats, brown rice, quinoa, millet, and buckwheat cooked with chia and milk, and topped with preserved wild plums, quinces, and cherries from freshly opened jars from the past growing season. Then come the edible flowers. There aren’t many cut flowers around in winter, but there is actually a large range of edible flowers. This is food as it used to be. This porridge will keep for at least a week in the fridge, so we just make a big batch and heat it on the stove each morning with a bit of extra milk or water.

Day 1: Run all the grains through an oat roller. (If you don’t have an oat roller, simply keep the grains whole and replace the groats with rolled oats.) Place the grains in a large bowl with the vinegar and 4 cups of water. Cover and stand at room temperature for 12–24 hours.  Day 2: Transfer the soured grains and soaking liquid to a large heavy-based saucepan along with 2 cups of water.  Add the remaining ingredients except for 1 cup of milk and bring to a boil over a high heat, stirring constantly to prevent it from sticking.  Reduce the heat to low and cook for about 30 minutes with the lid on, stirring every 10 minutes or so, while gradually adding the remaining milk. If after 30 minutes it’s still a bit thick, stir in a little more water or milk.  Serve in bowls with whatever toppings your heart desires. We used preserved cherries, quinces, wild plums, violas, and unprocessed honey.                                         

from Sweet Paul: Latest Articles http://ift.tt/2wBxPje
via IFTTT

Spring Greens Salad

EAT

Spring Greens Salad

Read my Summer 2017 Issue:

http://ift.tt/15xJ0CH

Nasturtium flowers, lacey coriander flowers, and nasturtium pods add intense flavor and beauty to this Spring Greens Salad.

Whisk the dressing ingredients together in a small mixing bowl.  In a large mixing bowl, toss the greens and dressing well, and set aside for an hour to marinate.  Decant into a big salad bowl, sprinkle with nasturtium seeds, and garnish with nasturtium flowers and calendula petals.                                             

from Sweet Paul: Latest Articles http://ift.tt/2xn6sHc
via IFTTT

Springtime Asparagus Dish

EAT

Springtime Asparagus Dish

Read my Summer 2017 Issue:

http://ift.tt/15xJ0CH

Just-picked spring asparagus spears dusted with flower salt and served with baby arugula leaves, medium boiled freerange eggs from Roushanna’s chickens, and anchovy butter are a decadent and utterly delicious spoil.

To make the anchovy butter, blend the anchovies in softened butter until you reach a smooth consistency. Fill little butter dishes and put in the fridge to set.  For the flower salt, mix the sea salt and flower petals, and serve in a little bowl.  Lightly steam the asparagus for about 4 minutes. Do not overcook, as you want to retain the green color and crisp texture. Toss in olive oil before serving.  Soft boil the farm eggs, peel, and place on the chickweed.  Serve with asparagus, anchovy butter, and flower salt. For a heartier meal, include a basket of sliced, assorted farm breads.                                         

from Sweet Paul: Latest Articles http://ift.tt/2xkLzMM
via IFTTT

MacRumors – News and Rumors You Care About