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coconut

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Coco-Lemongrass Vermicelli Shrimp Bowl is a light and easy dish for the summertime, filled with a rainbow of crunchy veggies, coco-lemongrass shrimps on a small bed of vermicelli rice noodles. Summertime is sometimes painful… especially when you don’t have AC and live in Spain… It’s too hot to make tartar… too scared of making the fish turn bad as soon as it hits the infernal sun, and too hot for any long cooking sessions… Solution: the Wok! I love my wok, I like to work with it especially in the summertime to sauté food in no time. It’s so fast to cook with it, it won’t have time to warm up the house. The main idea here is to make a protein, whether it’s shrimps, chicken or tofu and sauté it rapidly in oil and lemongrass, than let it simmer for an extra minute in coconut milk for an ultra…

Tropical Smoothie Bowl is fest of tropical fruits; passion fruit, mango and pineapple blended with coconut milk and ice cubes for an exotic start of the day. I don’t know for you but tropical fruits are my favorites! This smoothie is an ode to the tropics with its exotic flavors. The smoothie base is a pineapple and mango blended with coconut milk with a topping of pineapple, shredded coconut and last but not the least; Passion fruit (or Maracuyá). Every bite as a new fun texture to it with an overall tropical flair! Without saying it’s filled with vitamins, let’s say… enough to last a year without getting scurvy. A great combination of exotic flavors, complementing one another beautifully. The many names of Passion fruit To make it clearer… There are three popular types of Passion Fruits, a yellow, a purple and reddish one. Which is without contest the…

Peanut-coco Vegetarian Wok is a well known recipe, also so simple and fast to make, a great made under 20 minutes dish. It’s one of those few really fulfilling vegetarian dish, plus it’s filled with healthy veggies. The kids won’t feel they are eating a bunch of vegetables, since the creamy peanut-coco sauce will distract them from it. I, personally, have done this dish many time with chicken, but I’m trying to cut on the meat for the sake of my planet, and done my recipe with a curry-mango flavored tofu instead. To my own surprise, the tofu, which I’m still learning to love, gave the dish a new dimension, a better one even than the boring chicken pieces. I’ve bought a pre marinaded tofu piece, which turned out to be a big success for my relation with tofu and gave this dish a whole new fruity and healthy dimension. Carbon steel Woks I love…

Spiced Coconut Pumpkin Soup is an easy autumnal soup made with roasted pumpkin, a touch of coconut milk, ginger, cumin and garlic to warm up smoothly before the winter comes. Spiced Coconut Pumpkin Soup is a creamy, colorful and aromatic soup. To balance the sweetness of pumpkin and coconut milk, a bit of ginger and cumin will come to the rescue! The type of pumpkin used would preferable be a red kuri or butternut squash, although any type would do. The roasting of the pumpkin pieces in the oven is what give a pumpkin soup its kick! The smaller the pieces of pumpkin the more Maillard reaction (browning), the more taste your soup will have. Balancing the sweetness I saw so many pumpkin soups out there and many of them are on the sweet side of the spectrum, which is, to me, more of a dessert soup. The sweetness of…

Creamy and dreamy Passion Fruit Panna Cotta with coconut milk, for anyone digging tropical flavors, will make you fly right to the tropics! Plus, it’s practically impossible to miss. Panna Cotta means, cooked cream, in Italian and originate from the northern part of Italy, Piedmont. It’s a simple dessert often aromatised with whether, vanilla, rum or coffee and topped with some fruity coulis or caramel. This time is gonna be a Tropical flair with a Passion Fruit Panna Cotta with creamy Coconut milk! Types of Passion fruits In South and Central America they call the bigger yellow passion fruit; Maracuya. This yellow version of passion fruit is way more present than the purple one. In South America, they make ceviche, cocktail, cheesecake and ice cream with it, a fairly common fruit. In contrast with the northern countries, where it can get tricky to find those deliciously perfumed fruits. How to choose the right passion…

This Piña colada is so refreshing, plus it’s way healthier than the normal kind with no flavour loss. This recipe doesn’t use the fatty coconut milk, nor the cream, it’s all natural coco water, no added sugar. The benefits of coconut water are; it lowers blood pressure, also it’s apparently the best rehydrating liquid mother nature ever gave us (way more than those energy drinks), it’s filled with electrolytes, potassium (4 times more than a banana), low in sodium and calories, well it’s the perfect liquid and it taste good! Back to the Piña colada granita, I am still in a big dilemma as if… it’s a starter to open the stomach or to close it… I mean, it’s also a good pool party or afternoon snack. I guess, you’ll have to decide. The only important thing to remember about this granita is; consume right away! I’ve add the granita…

This isn’t an asian meal, no curry involved here… There is some typical asian elements, like lemongrass and coconut milk but no ginger or strong curry. This way we’ll get to taste fully the coconut flavor which is often taken over by other stronger taste. The dish simple needs 1 stalk of lemongrass and coconut as flavouring, that’s it!  Don’t get me wrong, I LOVE curries off all kinds, it’s just when I feel like tasting the full coconut, well I simply do this recipe instead. I’ve used asian egg noodles for this dish but it could easily be a nice rice noodle or quinoa pasta, etc. The chicken can be changed to shrimps too. It’s all up to how your tastebuds are feeling. I’ve added a bunch of cracked pistachios on top, it gives the meal a great twist, but if you prefer other kind of nuts, like peanuts or almonds they…

You’ll say this looks exactly like the simple cup of strawberries topped with whipped cream… boring… but you are far from the truth! This is a coconut milk infused with kaffir lime mousse. As soon as you’ll taste it, you’ll wish for the rest of your life, to have this mousse instead of that whipped cream. I ate it, at first, in one of my favorite restaurant, as a side cream to a “Chocolate fondant” dessert… So delicious! Another plus is: whipped cream is fat while this is made with coconut milk which is way lighter. I’ve used a siphon to foam it, obviously you can do it without, but then it’s simply gonna be a liquid, which taste as good though… Siphon is the last “kitchen gadget” I got myself… especially to reproduce this coco-lime mousse and I don’t regret it at all. You can do millions of recipes with it, cold to…

Feeling like a fresh, light, summer meal? Get those rice noodles out and let’s make a simple wok dish. The coconut chicken recipe is really similar to a yellow curry sauce, but this one is for lazy people, you can use weather the yellow curry paste but I simply used the curry powder. That powder is actually a British invention to reproduce the orient flavours. The powder usually contains curcuma, ginger, turmeric, coriander, fenugreek, pepper, cardamom etc. It a mix of at those asian flavours in one pot, some powders are spicier than others, the ingredients tends to change depending of the company. I use this curry powder on popcorn, with butter, it’s delicious! Coconut meat constipate while the coconut water is a natural laxative, how perfect is that? A perfect balance within a single coconut. In the recipe, coconut milk is used, but it could be switched to coconut cream, to make it fatter,tastier and smoother.…

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