Ingredients for sauce :
1 can coconut milk
4 tbsp peanut butter
2 tbsp sweet soy sauce
1 tbsp brown sugar
1 tsp red chilli flakes
2 cloves garlic ( minced)
1/2 tbsp sesame oil
For the noodles :
300 gr rice noodles
1 cup snap peas
1 redbell pepper ( sliced)
4 green onion ( sliced)
1 tsp oil
Method:
Soak the dry rice noodles in warm water for 5-8 minutes. In a bowl, whisk together the sauce ingredients and set aside.Heat the cooking oil in a large saute pan or wok over medium heat until just shimmering. Add the vegetables and cook for 2 minutes. Turn heat to medium-high and add in the sauce mixture.Drain the rice noodles. When sauce begins to bubble a bit, add in the rice noodles and cook for 1-2 minutes or until the all ingredients mixed together. Serve immediately.
Ingredients:
3 apple
2 pears
1/2 cup dried cranberries
1 grated zest and juice of 1 orange
1/2 cup granulated brown sugar
2 teaspoons cinnamon
For topping:
1 1/2 cups all purpose flour
1 cup granulated brown sugar
1 cup oatmeal
1/2 pound butter
Pinch of salt
Method:
Preheat the oven to 380 F. Butter 6-8 induvidual beking dishes.
Peel, core, and cut the apples and the pears into cube . Combine the apples, pears, cranberries, orange juice and zest, sugar, cinnamon.Pour the mixute to a baking dishes.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in a bowl. If using a magimix, pulsate a few times. Do not over mix! If using an electric mixer, beat on low speed until the mixture is crumbly. Scatter evenly over the apple mixture.
Bake for one 30 minutes until the top is crisp and brown and the apples are bubbly. Serve warm .
Ingredients:
1 large cauliflower, about 1.2kg
25g butter
1 tbsp olive oil
1 large potato, about 250g, peeled and roughly chopped
2 large leeks , roughly chopped
1.2 litres vegetable stock
200 ml double cream
salt, pepper,
To finish:
Truffle-infused oil or any kind of olive oil, to drizzle
onion crisps or croutons
Method:
Remove the stalk from the cauliflower and cut into florets. Heat the butter and olive oil in a large saucepan, then tip in the cauliflower florets, potato and leeks, salt and pepper. Sweat together for about 10 minutes over a low heat, stirring occasionally, until the vegetables have softened but not coloured.
Pour in the stock and bring to the boil. Now simmer, uncovered, for 10–15 minutes until all of the vegetables are soft. Add the cream and purée the soup ( I left a couple of cauliflower florets for decoration and for a chrunchiness ) using a freestanding or handheld stick blender until smooth.
Return the soup to a clean pan, check the seasoning and reheat gently. Ladle into warmed bowls, drizzle over with a little truffle oil and scatter a few onion crisps on top. Serve immediately.
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