Celeriac a.k.a. Celery Root! I readily admit it’s not the prettiest vegetable around, but it has a particularly appealing taste,It can be cut into small cubes and fried like chips in vegetables oil or roasted, boiled and puréed with a little cream finished with cherry tomato confit
Remember when eating it raw to keep it in salted water the second you slice it to keep the pieces pearly white they discolour very easily, Celery root is a fantastic substitute for potatoes it goes well with roast beef or game, I find its flavor more subtle and its texture lighter , tasting halfway between a vegetable and a starch. This soup is good enough for a starter for a dinner party and is easy to prepare.
Celeriac SoupIngredients 1 small celeriac peeled and chopped 1 small russet potaoes peeled and diced 1 small carrot, diced 1 cloves garlic, peeled and chopped 1 small onion, peeled and chopped 3 cups chicken stock 2 tablespoon olive oil 1/2 tsp fennel seeds, ground Salt and freshly ground white pepper Method 1 Peel and then dice the celeriac, potatoes and carrot 2 In a heavy saucepan, over a medium-low heat add all but two tablespoons of the oil Add the celeriac, potato, carrot garlic, and onion, fennel seeds and a pinch of salt and pepper. cook over a low heat until the onion is translucent and melting into the oil, about ten minutes 3 Add the drained celeriac, potatoes and carrot 4 Add the stock, bring to a boil, then simmer over low heat for about 15 minutes until the celeriac is completely tender. 5 Transfer to a blender and puree until smooth return to medium heat, and season to taste 6 Serve with the remaining olive oil drizzled, celeriac and tomato confit on top and a good grinding of white pepper.
Here is my favorite basic pie crust 1 1/2 cups flours 1 tsp salt ¼ tsp black pepper ½ tsb fresh herb chopped 200gm cold butter, cut into cubes 1/3 cup ice water
Preheat the oven to 400 F /200 C Sift the flour, salt, pepper and herb into a food processor, add the cold butter and process until the mixture resembles fine bread crumbs, Add a little ice water just enough to bring the dough together. Turn out onto a floured counter and divide into a square that is about one inch thick Do not knead it or overwork it. Wrap it in cling wrap and chill it for 2 hours. Roll the dough to fit the tart mold carefully fit each piece of dough in its shell and press side gently, roll the rolling pin over the pan to neaten the edges an trim the excess dough chilled for another one hour before baking Filling 1 tbs olive oil 1 tbs capers 1tbs black olive diced 10nos cherry tomato 150gram smoked salmon,chopped 100gram fresh salmon
2 tbs feta cheese, crumbled 1/2 tsp black pepper 1 tbs tsp dill chopped Custard 2 eggs 1 milk ½ cup cream
Meanwhile whisk the eggs, cream, milk, dill and black pepper into a bowl mix well Place the tart mold on a baking sheet. Spread the cherry tomato, black olive, caper and smoked salmon and fresh salmon over the tart crust. spread the feta cheese evenly throughout. Pour the custard on top. Bake for 10 minutes, then reduce to 350F and cook for an additional 20 minutes or until top is golden brown and set, let the tart stand for 10 minutes before serving
Onde onde “glutinous rice balls” is one of the traditional malaysian favourite tea time snack, I’m not very sure what its origins were , the cute little onde-onde are infused with pandan juice and filled with “Gula Melaka” or palm sugar and then rolled in with some fresh grated coconut. I love eating these chewy little green balls it literally bursts in your mouth when you take a bite. Onde lollipops , So have fun making them.Ingredients 1 1/3 cup glutinous rice flour 3/4 cup water 1 tablespoon cooking oil 5 tablespoons pandan leaves juice
Filling 1 /2 cup gula melaka (palm sugar) cut into small pieces Coating 1 cup fresh grated coconut a pinch of salt
Method Pour the hot water into the glutinous rice and mix and knead into a soft dough. Add a pinch of salt into grated coconut and mix well. Pull a little dough and smooth into a round ball, flatten it gently, and work into a mini ball using your finger tips. Fill them with a little piece of gula melaka as much you like and seal them up So once the water is bubbling, drop your ball into the water gently. make sure it doesnt stick to the bottom. Once it floats up, it is done, so use a drainer and take them out Roll it around on the grated coconut and insert a lollipop stick
Otak-otak, of Malay and Nyonya origins, is made by mixing fish paste (usually king mackerel fish) also commonly made with prawns, often resulting in more textured variety with a mixture of spices including chillies, garlic, shallots, turmeric, lemon grass and coconut milk. It’s wrapped in a banana leaves in a parcel grilled over an open charcoal fire and the Otak Otak is also sometimes steamed or bake and it can be eaten as a snack or with rice as part of a meal.Ingredients 250gm boneless fish fillet (cut into cube) 10pcs tiger prawn (chopped) 2pcs kaffir leaves (finely sliced ) 1 large eggs ½ cup thick fresh coconut milk ( can substitute with canned coconut milk)
For the Curry 4 red chilies (finely chopped) 4 dry chilies ( soaked hot water) 3stalk lemongrass (finely chopped) 1 tablespoons young ginger (chopped) 1 cloves garlic 7 shallot 1 teaspoon tumeric powder 3cm galangal 4 candlenuts 1 tablespoons shrimp paste ½ teaspoon ground white pepper salt to taste sugar to taste (optional) Method Combine all curry mixture grind into a paste. Mix in the fish, tiger prawns, kaffir lime, egg and coconut milk into the mixture until smooth. Pour the curry mixer into a 2 to 3 inch deep flat casserole and steamed it for 15 to 20 minutes or till it cooked
1 medium size beetroots, thin sliced 10g feta cheese 5g chopped walnuts 10g fresh strawberries a few edible flowers 1 tbsp olive oil ½ teaspoon lemon juice salt to taste whole peppercorn to taste Method Preheat the oven to 320°c, wrap unpeeled beetroot in foil and bake until tender about 40 minutes depending on the size of the beetroot. cool in the foil, then push the skin off.
Cut the beetroot into thin sliced and set aside. Mix the strawberry and chopped walnut in a bowl, season then toss in the beetroot.
For the dressing, crush the peppercorns and 1/4 teaspoon of salt, and mix in the lemon juice whisk in the olive oil a little at a time and pour over salad, top with crumbled feta cheese and edible flowers.
Fresh fruit salad does not take more than 10 minutes to prepare, but is tasty, healthy or a vibrant side for a barbecue and easy to prepare.
Watermelon Blackberries Navel orange Grapes Lime Mint for garnish
1. To prepare hollow watermelon, wash,cut in half,and remove seeds and fibers.cut into wedges and cut flesh from rind 2. Peel and sliced the orange 3. Gently mix the watermelon, grape navel orange and blackberries. 4.Squeeze a lime on top, sprinkle with salt and fresh lime juice add a hint of mint.