tag:blogger.com,1999:blog-20594287313104391122024-03-11T23:48:59.731+11:00guavablossomtropical vegetarian and vegan recipesguavablossomhttp://www.blogger.com/profile/09783739603057976449noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-2059428731310439112.post-55300469501297018382010-11-12T21:11:00.004+11:002010-11-14T15:13:31.678+11:00My summer in Europe... wild strawberries in Germany, granadilla in Spain, and a visit to raw restaurant Saf in London!<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21oy09ptyJdNhd5pUPTfHTqFPlnNXVraBwRC38hplgRwWEZ0KdJ2ZfxDIaj-Girr-f9FTsNyPq4JyS4kbiPxvX4SHQg_4jFzIjGyCz0VhxzDju5CUvNUn2gN2xs8p0MUenteclpLwpPM/s1600/_MG_2936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21oy09ptyJdNhd5pUPTfHTqFPlnNXVraBwRC38hplgRwWEZ0KdJ2ZfxDIaj-Girr-f9FTsNyPq4JyS4kbiPxvX4SHQg_4jFzIjGyCz0VhxzDju5CUvNUn2gN2xs8p0MUenteclpLwpPM/s400/_MG_2936.JPG" width="420" alt="wild strawberries in Schwarzwald, Germany" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">This year I was fortunate enough to skip part of the Australian winter and soak up the sun in Europe…. and boy was it warm! </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">One of the highlights was walking in the gorgeous forests of Schwarzwald in Germany, munching on the most sweetly perfumed wild strawberries!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Here are some more photos from the trip!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvhA8b-RrbymWYc786V-FsGDLEyVUQZU4YxIpevrQglvEg7HrauoVxRVSNXLJYPUaqW3WG8CbAAZTRJpMG95Y5BXszE806FjpBRTZYANhBPQmzDFiN4kkiTmIM2MmrDTIJRnXGZgmrKI/s1600/_MG_2204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="601" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvhA8b-RrbymWYc786V-FsGDLEyVUQZU4YxIpevrQglvEg7HrauoVxRVSNXLJYPUaqW3WG8CbAAZTRJpMG95Y5BXszE806FjpBRTZYANhBPQmzDFiN4kkiTmIM2MmrDTIJRnXGZgmrKI/s1600/_MG_2204.JPG" width="400" alt="la Bouqueria market, la Rambla, Barcelona" /></a></div><br />
<div style="text-align: justify;">Above is a stall at the market 'la Bouqueria' in La Rambla, Barcelona. The range is IMPRESSIVE! Imagine, so many varieties of locally grown wild mushrooms, cherries, berries, figs, heirloom tomatoes and imported tropical fruits such as dragonfruit and avocado. They even had one of my all time favourite fruits: granadilla!! Granadilla is a type of passionfruit native to the Andes. It is golden on the outside and can be cracked with your fingers to reveal the sweet sweet goodness inside! This is very much unlike the passionfruit available in Australia, which is often quite acidic. I haven't eaten granadilla since 2006 when I travelled to Peru and have dreamed of eating granadilla again so it was a special treat for me! I must say though, they taste so much better fresh from the markets in Cusco, Peru :) </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here is the granadilla passionfruit, with a backdrop of the Pyrenees in Andorra:<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OQ2yCjFeGI0mdkjw4R9xdcWQKLqo0rNeGBqbl5Dhacr63_Ii6icGTgyQBOgTnft90hTRt2vygpCV0T8HsWxulDezhIphUmV_7AY0aogWqX75i40pLL7LWxflunXoIh7_8VKU43BqIMw/s1600/_MG_2473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OQ2yCjFeGI0mdkjw4R9xdcWQKLqo0rNeGBqbl5Dhacr63_Ii6icGTgyQBOgTnft90hTRt2vygpCV0T8HsWxulDezhIphUmV_7AY0aogWqX75i40pLL7LWxflunXoIh7_8VKU43BqIMw/s400/_MG_2473.JPG" width="400" alt="granadilla passionfruit" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;">And... alpine walking in Andorra... gorgeous views, fresh alpine air, a plethora of wild alpine flowers, bees and butterflies!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Gth43fGHxtlUrbW08iZCCb1sSr5s0w84ue2aRAjDCVyeUgwFN8qoUDZvxz2aO_kl4htVHKkS_V8_VSrnREzmjbB6CjI-esidrMNRM2aMLhqUyEwnPayiCWVqMh1C3EPwG9KNrvTZimE/s1600/_MG_2368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Gth43fGHxtlUrbW08iZCCb1sSr5s0w84ue2aRAjDCVyeUgwFN8qoUDZvxz2aO_kl4htVHKkS_V8_VSrnREzmjbB6CjI-esidrMNRM2aMLhqUyEwnPayiCWVqMh1C3EPwG9KNrvTZimE/s400/_MG_2368.JPG" width="400" alt="alpine walking in Andorra" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Alpine walking in Chamonix, France. Simply stunning!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_Qv7aZScG2gzI6CscHpqMIyZ8a4ZaLsR06XkPQAGgmroV7JAdEVlZEc5UxxcXfTtQqCJQ8vBXdxf3pM5vZNsMPB1B5pMbmKoPp8Cnm1_vqHW2d1TReXPNsXLyOY3weE07UX8wgPGt-0/s1600/_MG_2678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_Qv7aZScG2gzI6CscHpqMIyZ8a4ZaLsR06XkPQAGgmroV7JAdEVlZEc5UxxcXfTtQqCJQ8vBXdxf3pM5vZNsMPB1B5pMbmKoPp8Cnm1_vqHW2d1TReXPNsXLyOY3weE07UX8wgPGt-0/s400/_MG_2678.JPG" width="400" alt="alpine walking in Chamonix" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">And then a yummy lunch in Globus department store in Geneva: (marinated mixed wild mushrooms, a caprese salad, delectable olives stuffed with truffle paste, and roast eggplant and capsicum on sourdough)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tj0wzUVJNKMEPoZmn273Y7Xiv7Fv7f3fQAwbmSVtdYm3_LohNOGe9gb4mG3l2JPGcQiG9h6RmRL49WbvyY9l038k3EKSsosU9XZxytNST1fMblfxG1-H67tPq7f2CKc4ORnoraOJgGY/s1600/_MG_2744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tj0wzUVJNKMEPoZmn273Y7Xiv7Fv7f3fQAwbmSVtdYm3_LohNOGe9gb4mG3l2JPGcQiG9h6RmRL49WbvyY9l038k3EKSsosU9XZxytNST1fMblfxG1-H67tPq7f2CKc4ORnoraOJgGY/s400/_MG_2744.JPG" width="400" alt="lunch in Globus department store in Geneva"/></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The richest and best tasting double cream with raspberries in Gruyère, Switzerland!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJsph85OvPsJ_g5g5nsqcv09nUHkdBkCIHCGMQ4Ff8icSjDY4z33gL_O6pYeIxF8IAcnjCuuNkpTdp1EWOGPk8J8WAzfldETKVATeMluIPTaZi9WRui1yL5cX5re3nOHHuj74B0HEQz0/s1600/_MG_2862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJsph85OvPsJ_g5g5nsqcv09nUHkdBkCIHCGMQ4Ff8icSjDY4z33gL_O6pYeIxF8IAcnjCuuNkpTdp1EWOGPk8J8WAzfldETKVATeMluIPTaZi9WRui1yL5cX5re3nOHHuj74B0HEQz0/s800/_MG_2862.JPG" width="400" alt="double cream with raspberries in Gruyère" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Yummy local cheeses in Gruyère, Switzerland:</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkFHeRSIh2DT5RUaTgH6vE6yknTtPI_oRYZKBdPO1_reDrx1tF9E8WnIHCCgUeGMzBRXgluCBWm4cpH4BOq45H9y4FR5rTuF-XMqengxhEuzsGWX4_HsVMnDkpuSFBYaEzRFcLN94ZFY/s1600/_MG_2864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkFHeRSIh2DT5RUaTgH6vE6yknTtPI_oRYZKBdPO1_reDrx1tF9E8WnIHCCgUeGMzBRXgluCBWm4cpH4BOq45H9y4FR5rTuF-XMqengxhEuzsGWX4_HsVMnDkpuSFBYaEzRFcLN94ZFY/s400/_MG_2864.JPG" width="400" alt="local cheeses in Gruyère" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Raspberries, cherries, strawberries and peaches in Germany:</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHIjgxcl_gJeCxPZRzEWumtFG0Wk2zwpt7_OCrUDVKoAeClpZt0e-6XUfOxfnG73fBQILTzYtykAjBgqTDaFQJq6rpYVWmN7gd5EnNogocbGdLXEJekvhcZAnNjolelErdwwZ4T3KmbY/s1600/_MG_3103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHIjgxcl_gJeCxPZRzEWumtFG0Wk2zwpt7_OCrUDVKoAeClpZt0e-6XUfOxfnG73fBQILTzYtykAjBgqTDaFQJq6rpYVWmN7gd5EnNogocbGdLXEJekvhcZAnNjolelErdwwZ4T3KmbY/s1600/_MG_3103.JPG" width="400" alt="raspberries in Germany" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFZq2QjPHKdvncocibUP7zHX7Pl30PgCLbtVEizb_-HeKOudJPm8RS9dH3Q6u7UmLPJfC7ArUoYBMNonGmes3sCxL-JFkkFE_0rXnzJnJWqVA8SgLpRwkUEhTaECeJSR8EKKPDIoMa7w/s1600/_MG_3102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFZq2QjPHKdvncocibUP7zHX7Pl30PgCLbtVEizb_-HeKOudJPm8RS9dH3Q6u7UmLPJfC7ArUoYBMNonGmes3sCxL-JFkkFE_0rXnzJnJWqVA8SgLpRwkUEhTaECeJSR8EKKPDIoMa7w/s400/_MG_3102.JPG" width="400" alt="strawberries in Germany" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpz7f72my49qinuCE_IoFPaCF5TxX32PIBrVTM_4r1NgIuVqtOgnfVc9xJYOsamAR5p43YnHpP7X5RYXi3KE609epv9_hCC6kdnXa0LLPueqR5M9p4mr-IYyUM1oYFDTLEOqlZv9rcyxI/s1600/_MG_3104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpz7f72my49qinuCE_IoFPaCF5TxX32PIBrVTM_4r1NgIuVqtOgnfVc9xJYOsamAR5p43YnHpP7X5RYXi3KE609epv9_hCC6kdnXa0LLPueqR5M9p4mr-IYyUM1oYFDTLEOqlZv9rcyxI/s400/_MG_3104.JPG" width="400" alt="peaches in Germany"/></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxT_-DtWCMbHiH88XU1sWIeWE_IwZ5-t0woH4tJs8_FJY2WNgCuL5eD62Btcp6_MA8Iqpp6YviCczcwmdgpvprwSCdnd8XZiRPSoEovSsmOXm0XxblYiumjDbMrbUlxG843AEyUVLBK0/s1600/_MG_3105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxT_-DtWCMbHiH88XU1sWIeWE_IwZ5-t0woH4tJs8_FJY2WNgCuL5eD62Btcp6_MA8Iqpp6YviCczcwmdgpvprwSCdnd8XZiRPSoEovSsmOXm0XxblYiumjDbMrbUlxG843AEyUVLBK0/s400/_MG_3105.JPG" width="400" alt=cherries in Germany"/></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Stunning scenery and a viking boat in Naeroyfjord, Norway:</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3GLacAcG61dVnmTVnPad7VYEne3fsBJluURl1MA2ntvJG75lkxvzRw8Onq1oOtq7_UeGkRLx414GIu_-xQ3UpsRKQF-Mok1X1u-DYa6RBUVSz7llobhjVvOAXKGOT9CQ2AbcLArhg5I/s1600/_MG_3610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3GLacAcG61dVnmTVnPad7VYEne3fsBJluURl1MA2ntvJG75lkxvzRw8Onq1oOtq7_UeGkRLx414GIu_-xQ3UpsRKQF-Mok1X1u-DYa6RBUVSz7llobhjVvOAXKGOT9CQ2AbcLArhg5I/s400/_MG_3610.JPG" width="400" alt="Naeroyfjord, Norway"/></a></div><br />
... and the famous Scandinavian Daim cake!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggCRs6dnUzY_Q13d9CDl-lNjDnVU-IUSCaku4BigTVAEZRvgewyDc-979owQ8YYWMzZsGKR58IDOzBAedCf9rPbu4SKXc-H4RGk4LptKD5ESDc_KmCpVX2mGby9CHJEx-QeUM1TCSQlVQ/s1600/_MG_3620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggCRs6dnUzY_Q13d9CDl-lNjDnVU-IUSCaku4BigTVAEZRvgewyDc-979owQ8YYWMzZsGKR58IDOzBAedCf9rPbu4SKXc-H4RGk4LptKD5ESDc_KmCpVX2mGby9CHJEx-QeUM1TCSQlVQ/s400/_MG_3620.JPG" width="400" alt="Daim cake"/></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div style="text-align: justify;">In London I visited the <a href="http://www.worldfoodcafenealsyard.co.uk/Welcome/home.html" target="_blank">World Food Cafe</a> in Neal's Yard, Covent Garden. I have had the World Food Cafe cookbooks for years - some of my favourite vegetarian recipes are from these books - so it was amazing to eat from there and see the place firsthand! If you've never heard of the books, I recommend from 'World Food Cafe 2': the East African wilderness sweet potato patties with piri piri sauce, briq a l'eouf (Moroccan style egg and potato pie), the cashew nut stuffed capsicum in a coconut and curry leaf sauce, and the Guatemalan breakfast... these are family favourites around here! :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEc_sg3wbyeM4u0SoNjYSoVN2EMeT7vAi0paTw28PgvLmz0rIDU_vCZU1i3Hg-6aZ1_NA-pbJa-xC1l-KuuewicmabhF5re1IKhMCopMdJ16bgqb7yUpWd3BQwb5OpFKFWQZML9h69tE/s1600/IMG_0304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEc_sg3wbyeM4u0SoNjYSoVN2EMeT7vAi0paTw28PgvLmz0rIDU_vCZU1i3Hg-6aZ1_NA-pbJa-xC1l-KuuewicmabhF5re1IKhMCopMdJ16bgqb7yUpWd3BQwb5OpFKFWQZML9h69tE/s200/IMG_0304.jpg" width="180" alt="Mexican plate at World Food Cafe, London"/></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZ5AMWixqWvIWHQ8byphvMVSX9Hy1D1rKh5qHLSiBJlWjVhhyLGhKaTGtcdw2fvAjKHo4AA2q1ww8FH6Cko9Qlu2CfCixWGBLWrsME6JBm4lECtrnNfsl3o7XxNL99l_DcBsKauCuweY/s1600/IMG_0305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZ5AMWixqWvIWHQ8byphvMVSX9Hy1D1rKh5qHLSiBJlWjVhhyLGhKaTGtcdw2fvAjKHo4AA2q1ww8FH6Cko9Qlu2CfCixWGBLWrsME6JBm4lECtrnNfsl3o7XxNL99l_DcBsKauCuweY/s200/IMG_0305.jpg" width="180" alt="West African meal at World Food Cafe, London" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk6_h-229Qpjf0tvyuXmEpRJue0kbe9F1KP2xjhLPO-gYjTgeY1mM6jImXqLW44RcIzhqIt1U847uuglKQUT5cUQUmFVwZVmODjuu0pYK64_eRLoEdM7s6AzxIJw8JVKycppPagAIkMCM/s1600/IMG_0306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk6_h-229Qpjf0tvyuXmEpRJue0kbe9F1KP2xjhLPO-gYjTgeY1mM6jImXqLW44RcIzhqIt1U847uuglKQUT5cUQUmFVwZVmODjuu0pYK64_eRLoEdM7s6AzxIJw8JVKycppPagAIkMCM/s200/IMG_0306.jpg" width="180" alt="Falafels and hommus at World Food Cafe, London" /></a></div><br />
And to end on a wonderful note, on my last day I had lunch at <a href="http://www.safrestaurant.co.uk/" target="_blank">Saf botanical restaurant</a>! Amazing food and excellent mocktails and cocktails! I highly recommend it!! Please forgive the bad quality photos, they are from my phone! I feel funny taking out my big camera in a restaurant! ;)-<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">We had raw zucchini ravioli filled with cashew cheese and served with basil tomato sauce, shiitake and woodear mushroom gyoza, the Saf salad bowl (parsnip rice, kimchee, radish, avocado, zucchini noodles, oyster mushrooms), Caesar salad with raw pine nut parmesan, and cashew cheese with sage pesto, crushed pink peppercorns, dried tomato with a balsamic reduction, and flaxseed crackers.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">For dessert we had the chocolate ganache torte, the berry cashew cheesecake with coconut crust, and a fantastic cocktail of cinnamon infused cognac, amaretto, agave syrup, and espresso! What a superb meal!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_kaXkNhl5P-4poJyNOB88FGAx9d4h1tuCWfuPIkQhzwzAI51FcQ5oEbT1mC7RnRus7_RvQsn3c1aFHV6z7eoW9TJ7u1OugDme8ZJPNRZ4cTTcqGA1Yawi2vGawTsgC5Kw-lE28gmpks/s1600/IMG_0308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_kaXkNhl5P-4poJyNOB88FGAx9d4h1tuCWfuPIkQhzwzAI51FcQ5oEbT1mC7RnRus7_RvQsn3c1aFHV6z7eoW9TJ7u1OugDme8ZJPNRZ4cTTcqGA1Yawi2vGawTsgC5Kw-lE28gmpks/s200/IMG_0308.jpg" width="150" alt="lunch at Saf restuarant, London" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEs5znbxJNybCfz6eitpJP_sIZSsKr_g0T4F4JGO0k7OKHu4U2ymiGb1uQNJIXl58RtFzkhV_4vavClbPfdIUCyS_3Z8zSrrK90rur2AkUaJa9o852VaNNk1EFjONh8tHb6Asul_9JP14/s1600/IMG_0309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEs5znbxJNybCfz6eitpJP_sIZSsKr_g0T4F4JGO0k7OKHu4U2ymiGb1uQNJIXl58RtFzkhV_4vavClbPfdIUCyS_3Z8zSrrK90rur2AkUaJa9o852VaNNk1EFjONh8tHb6Asul_9JP14/s200/IMG_0309.jpg" width="150" alt="lunch at Saf restuarant, London"/></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6nEKdqfgCsDop3yW5Mcd4jHneoO_qr2mGxf-wabCeoAe8AU-e4I8NaWPvp22_3ZYwh25_nNqXMd_STQuCY9_ldkn-ziQ5VKF8h8Xt6qlHSXMv6znMQkvpTIKIRXPVP1d_flVaAjjF6I/s1600/IMG_0310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6nEKdqfgCsDop3yW5Mcd4jHneoO_qr2mGxf-wabCeoAe8AU-e4I8NaWPvp22_3ZYwh25_nNqXMd_STQuCY9_ldkn-ziQ5VKF8h8Xt6qlHSXMv6znMQkvpTIKIRXPVP1d_flVaAjjF6I/s200/IMG_0310.jpg" width="150" alt="lunch at Saf restuarant, London"/></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4aPEMSEzVUOP7po2-UKfJDNlbhGjiN86kyfpr6-r8OkFzYm4YVsLh2PGQ8B5CROCPMlVz_EG9zD48z4b7BKPKoVtFbYG-u8IljoXTR2mN1yNrKSX1pzp4XA5R8RjCWYlqdBoPu5TF_M/s1600/IMG_0312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4aPEMSEzVUOP7po2-UKfJDNlbhGjiN86kyfpr6-r8OkFzYm4YVsLh2PGQ8B5CROCPMlVz_EG9zD48z4b7BKPKoVtFbYG-u8IljoXTR2mN1yNrKSX1pzp4XA5R8RjCWYlqdBoPu5TF_M/s200/IMG_0312.jpg" width="150" alt="lunch at Saf restuarant, London"/></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-Q3fR9rFBbG8I0X66byVpnNXWdjyIYEkEdAr0szacG83yQ0UMm4YXdLAe7eu8mScOlzm0u3S2KsFIYueXyN8-KHiHXYkEZOi7eqW0V0PPcZ41fXpQckvhMsDCw7QwfbGvQTKQzqdoR8/s1600/IMG_0316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-Q3fR9rFBbG8I0X66byVpnNXWdjyIYEkEdAr0szacG83yQ0UMm4YXdLAe7eu8mScOlzm0u3S2KsFIYueXyN8-KHiHXYkEZOi7eqW0V0PPcZ41fXpQckvhMsDCw7QwfbGvQTKQzqdoR8/s200/IMG_0316.jpg" width="150" alt="lunch at Saf restuarant, London"/></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8vg2VhIGQ01VdcaESolrTLMS1tR7nneahMQmuyuAuzqIkA41PQMpd9Up939upBUHS499MAxq-MabmfMYjjG1hccHgJhoWfBCCGjAhF6-2YpmEVtOb5KQsyQqh4wQ9uSt2QythNtVZAE/s1600/IMG_0317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8vg2VhIGQ01VdcaESolrTLMS1tR7nneahMQmuyuAuzqIkA41PQMpd9Up939upBUHS499MAxq-MabmfMYjjG1hccHgJhoWfBCCGjAhF6-2YpmEVtOb5KQsyQqh4wQ9uSt2QythNtVZAE/s200/IMG_0317.jpg" style="cursor: move;" width="150" alt="lunch at Saf restuarant, London"/></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyd2PQfAYZTW5rc1xgeUOVOi6XM7kGug4F0WcxBRo9aPaun3o7svWVd9BY_Q46CXHYUbXar6VXsirJ5fM8N2hFJFZEzD-gIjzG0-g1z-6MmsTMOugeKy12o7qH2VermVIMFgPKqGP8Ww/s1600/IMG_0314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyd2PQfAYZTW5rc1xgeUOVOi6XM7kGug4F0WcxBRo9aPaun3o7svWVd9BY_Q46CXHYUbXar6VXsirJ5fM8N2hFJFZEzD-gIjzG0-g1z-6MmsTMOugeKy12o7qH2VermVIMFgPKqGP8Ww/s200/IMG_0314.jpg" width="150" alt="lunch at Saf restuarant, London"/></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5-T6KkJGXYqvd6gerbRg3lRAQ_zOF-QN-zGtpWt0TbTyq1Aak8miafCe63lT2sXVd6F8tE23PjLZMmaKce8St4oh5kDD-VUHVQsNuxpDKy2KWUCqdoC6oofkWc90XoNdtN1nDVVo3iQ/s1600/IMG_0315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5-T6KkJGXYqvd6gerbRg3lRAQ_zOF-QN-zGtpWt0TbTyq1Aak8miafCe63lT2sXVd6F8tE23PjLZMmaKce8St4oh5kDD-VUHVQsNuxpDKy2KWUCqdoC6oofkWc90XoNdtN1nDVVo3iQ/s200/IMG_0315.jpg" width="150" alt="lunch at Saf restuarant, London"/></a></div><br />
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<div class="separator" style="clear: both; text-align: left;">Thank you for reading! :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">P.S. If you are interested in colourful gemstones, check out my etsy jewellery store: <a href="http://www.etsy.com/shop/AraEtOrchidee?ref=seller_info&view_type=gallery" target="_blank">Ara et Orchidée</a>! :)</div></div>guavablossomhttp://www.blogger.com/profile/09783739603057976449noreply@blogger.com2tag:blogger.com,1999:blog-2059428731310439112.post-38377599872749561642010-04-17T22:54:00.007+10:002010-12-03T10:32:55.078+11:00Four tropical flavours of raw vegan Moon Pie!!<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMx0DXPchJWGy81pmIgwoFM_gR3YA4gZ0xPU0EwTGuRqzaya0kSjX-qFLNcmWxxfLdfqxS94Qjmu46DSllvOjKZHBrokfFz0_Z2hCF1xOJtDc8wCqd8meqOnV3GkhndUejz7938x6Syk/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMx0DXPchJWGy81pmIgwoFM_gR3YA4gZ0xPU0EwTGuRqzaya0kSjX-qFLNcmWxxfLdfqxS94Qjmu46DSllvOjKZHBrokfFz0_Z2hCF1xOJtDc8wCqd8meqOnV3GkhndUejz7938x6Syk/" width="400" /></a></div><br />
<div style="text-align: justify;">Despite being in Australia and so probably not being an official entrant, I couldn't resist participating in <a href="http://www.sweetlyraw.com/2010/03/moon-pie-challenge.html" target="_blank">Heathy's Moonie Pie Challenge</a>!! The moonie pies on <a href="http://www.sweetlyraw.com/" target="_blank">Heathy's gorgeous blog</a> looked so delicious and I just had to try them! So I <a href="http://www.sweetlyraw.com/2010/03/moon-pies-recipe-ebook.html" target="_blank">downloaded the recipe</a> and started un-cooking! The challenge is to make two changes to her moonie pie recipe and blog about it. The winner does a moonie pie swap with Heathy and the winning moonie pies are featured on her blog. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So what is a moonie pie, you ask?! A moonie pie is a raw version of the American 'moon pie' - a marshmallow sandwiched between two biscuits, covered in chocolate. For all the Aussie readers, think of something between a wagon wheel or mallowpuff biscuit. The raw version of the moon pie is basically a creamy coconut-cashew-vanilla filling sandwiched between two layers of raw cacao-date-walnut cake then dipped in raw dark chocolate! SOOOO YUMMY! </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">As usual I couldn't pick one flavour to experiment with, so I decided to try 4 different varieties of moonie pie: custard apple (a.k.a cherimoya), guava and raspberry, rose and pistachio, and tiramisu!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The <b>guava and raspberry moonie pie</b> is divine - the acidity of the raspberries perfectly offsets the sweetness of the chocolate and the guava adds a delicate perfume to the pie…</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijI8vWE_ASlzQz7QR9-4kJkKUEUwONILxwqtJW_Fcyjf5WFAq9yo52sRvHYhhyCfm-NXmZ_cBT0UxrgAah53kWWfoCmNJoC1IeRpMflA5zC1y30nztNTHkaanOr53CYwK3xQIJPCUT3Q0/s1600/_MG_1881_small.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijI8vWE_ASlzQz7QR9-4kJkKUEUwONILxwqtJW_Fcyjf5WFAq9yo52sRvHYhhyCfm-NXmZ_cBT0UxrgAah53kWWfoCmNJoC1IeRpMflA5zC1y30nztNTHkaanOr53CYwK3xQIJPCUT3Q0/s320/_MG_1881_small.JPG" /></a></div><br />
<div style="text-align: justify;">The <b>custard apple</b><b> </b>adds a tang that is just to-die-for and is really well complemented by the vanilla filling!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGs5Y4rRlA2_YsO-89tJYBU5FvAlJ2V1vMM92hopDk2Ua4_ni8HV3OrB3VkuuQ4o9TwmYk5bfLDRHxybWL0xBm8agYDEuU4hbt9UHwzjdfxw23dl6R1b4-c7qtZA8BnfVX_9y-iNx9BSk/s1600/_MG_1877_small.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGs5Y4rRlA2_YsO-89tJYBU5FvAlJ2V1vMM92hopDk2Ua4_ni8HV3OrB3VkuuQ4o9TwmYk5bfLDRHxybWL0xBm8agYDEuU4hbt9UHwzjdfxw23dl6R1b4-c7qtZA8BnfVX_9y-iNx9BSk/s320/_MG_1877_small.JPG" /></a></div><br />
<div style="text-align: justify;">The <b>tiramisu</b> flavour is perfectly suited to moonie pies - a hint of coffee and marsala wine!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IWi4P4PQgQs9A1mUn4Z-cmtMaBLdXxr4QeRO3UcLICNrZv9IcLKHMEdlEvT0dHksqO3lLXFhT88muH3fpW1YR14lsu5X_hARerVljnZ7rQyYH7eDUVvb1DYc0f3ikUXptiUk0PSoC-k/s1600/_MG_1880_small.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IWi4P4PQgQs9A1mUn4Z-cmtMaBLdXxr4QeRO3UcLICNrZv9IcLKHMEdlEvT0dHksqO3lLXFhT88muH3fpW1YR14lsu5X_hARerVljnZ7rQyYH7eDUVvb1DYc0f3ikUXptiUk0PSoC-k/s320/_MG_1880_small.JPG" /></a></div><br />
<div style="text-align: justify;">And the <b>rose and pistachio moonie pie</b> reminds me of eating rahat lokum (Turkish delight) and pistachio baklava…. so yummy!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEaEBrN6cnaoVJ4SuVYtaMV5hc2ndmb7aPtc1xgiKVJso2InvV8Nddlpe-OvoM7skxeNNNhYUTqHIfAH-13J3tzhdgBFr38f3titE82SrB9dQevPAWweHPaZgZWu7vgbasHYU9Q_Zvdww/s1600/_MG_1882_small.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEaEBrN6cnaoVJ4SuVYtaMV5hc2ndmb7aPtc1xgiKVJso2InvV8Nddlpe-OvoM7skxeNNNhYUTqHIfAH-13J3tzhdgBFr38f3titE82SrB9dQevPAWweHPaZgZWu7vgbasHYU9Q_Zvdww/s320/_MG_1882_small.JPG" /></a></div><br />
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<div style="text-align: justify;">It is hard to pick a favourite, but I would have to say the guava and raspberry! Well, what did you expect, this blog is called guavablossom, isn't it?! ;)-</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here are the details of the changes I made to Heathy's recipe:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I couldn't find agave powder for the filling anywhere, so I had to adjust the coconut oil and lecithin quantities in the vanilla filling recipe. I increased the coconut oil to 1 cup and used 4Tbsp of lecithin instead of 2, and the filling set perfectly! </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I split the recipe into 4, which turned out to be 170g of filling and about 240g chocolate cake for each variation. Here are the variations:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Custard apple (a.k.a Cherimoya) moonie pie</i> - to 170g vanilla filling, add 80g deseeded custard apple. Mix lightly so that the bits are visible when you bite through the moonie pie.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Guava and raspberry moonie pie</i> - blend 170g vanilla filling with 50g deseeded guava flesh and 50g raspberries. Once blended, add an additional 25g raspberries and mix very gently so that the raspberry bits are still visible.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Rose and pistachio moonie pie </i>- blend 170g vanilla filling with 2tsp rose water. An optional addition for colour is to add a few raspberries or a hint of beetroot juice, though I just used the blender after the guava and raspberry moonies :) Instead of walnuts in the cake, use pistachios, and omit the cacao powder. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Tiramisu moonie p</i><i>ie</i> - blend 170g vanilla filling with 2tsp of Marsala wine. Stir 1tsp espresso-ground coffee beans through 240g of the walnut chocolate cake. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpfx1g5nSwVshp-7-SP3b4PmoXZALFeVng_mA8b5Piw1pKI4mqcKeaLrpYIwbVp4GdnMfzsLdYQR-6fdV1E8qLFTtHHZlWCdMSjac8OonWSdRs9hlr1cb_3804JmzQ9PNDvlkfQQbb2c/s1600/_MG_1891_small.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpfx1g5nSwVshp-7-SP3b4PmoXZALFeVng_mA8b5Piw1pKI4mqcKeaLrpYIwbVp4GdnMfzsLdYQR-6fdV1E8qLFTtHHZlWCdMSjac8OonWSdRs9hlr1cb_3804JmzQ9PNDvlkfQQbb2c/s320/_MG_1891_small.JPG" /></a></div><br />
And what to do with the left over chocolate topping? Pour into chocolate moulds!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHbpabkE5g6kUAMf6ChKydANmwcLsEdZr-BNpnrBl2korj9uBu8SjZZi7Cu1QUszVH50oAahL2f-RWCrM6-OEeBhO5yJxqEDOKZwpFiU5KDzv_xJfls7g9KSGqwWpw_paIBn4S_2z6cI/s1600/_MG_1898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHbpabkE5g6kUAMf6ChKydANmwcLsEdZr-BNpnrBl2korj9uBu8SjZZi7Cu1QUszVH50oAahL2f-RWCrM6-OEeBhO5yJxqEDOKZwpFiU5KDzv_xJfls7g9KSGqwWpw_paIBn4S_2z6cI/s320/_MG_1898.JPG" /></a></div><br />
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<div style="text-align: justify;">And that's all for this post! Good luck to all the participants and to Heathy with the difficult decision of choosing a winner!</div>guavablossomhttp://www.blogger.com/profile/09783739603057976449noreply@blogger.com12tag:blogger.com,1999:blog-2059428731310439112.post-72340618724395562842009-10-12T10:49:00.022+11:002009-10-20T22:24:33.897+11:00Ganga's Fijian-Indian Young Jackfruit Curry<br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMC3KSTT00zv11XcnQO1MZ_Dsj3T_ztJ8cHTeKBA5l4gcMMO-J_hPhkU_KDa59v-9Ru5EE6cpPiGay4SukTKf9igwTkgsafOQNudxVKUZXXz81K0bxaSiZ8nKS9GnY8TA7grqdN4N7Hk/s1600-h/_MG_1094_lg6.JPG" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 331px; height: 480px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMC3KSTT00zv11XcnQO1MZ_Dsj3T_ztJ8cHTeKBA5l4gcMMO-J_hPhkU_KDa59v-9Ru5EE6cpPiGay4SukTKf9igwTkgsafOQNudxVKUZXXz81K0bxaSiZ8nKS9GnY8TA7grqdN4N7Hk/s512/_MG_1094_lg6.JPG" alt="" id="BLOGGER_PHOTO_ID_5391524334116905666" border="0" /></a><br /><div style="text-align: justify;">A few months ago, one sunny morning, my friend Vidya and I got up at the crack of dawn* and made our way to Sydney's weekly flower market. Strolling past vibrant pinks and exuberant reds, the air perfumed with the scent of budding hyacinths and blossoming tulips, I wondered what hidden delights the day will hold...<br /><br />Walking away, arms full of proteas, oriental lilies and the odd orchid, we decided to stop at the fruit and veggie market next door. We were pleasantly surprised to find young jackfruit on sale - what luck!! We grabbed a couple, some fresh loofah, and she suggested we head over to Ganga's place (her mum) for some Fijian-Indian young jackfruit curry! I felt so blessed to be able to witness the making of this traditional dish, first hand. While Ganga made fresh roti, Vidya and I picked stunning little bishop crown chilli peppers and cumquats from the garden. Then we chopped up the jackfruit, making sure to cover our hands and chopping boards in oil to avoid getting covered with the sticky white latex inside the young fruit (not as bad as it sounds actually, at least in my limited experience with the fruit!) The pieces had to be as small as possible, and once they were cut up, they were sautéed with onion, lots of garlic, and a plethora of Indian herbs and spices.<br /><br />Soon it was time to eat - loofah curry, young jackfruit curry and warm homemade roti with some pickles on the side - the flavours were intense, fiery, amazing! The texture of the jackfruit curry, in particular, was divine. We stuffed our selves silly, and found it hard to stop eating, each bite being tastier than the last. It was sooooo good!!<br /><br />When it was time to go, Vidya and her mum packed some curry and roti for my significant other and fids** at home (Oscar looooved the roti), as well as the goodies from the garden - chillies, cumquats, rosemary, curry leaves, tea leaves and some succulent cuttings for my balcony. As I left I felt so grateful to have been so openly welcomed and utterly spoiled by Vidya and her family - for one day, I felt I had been transported to Fiji and felt a part of her family. Is there a greater gift someone can give you?!?!<br /><br />The delicious jackfruit curry left such an impression on me that I made it the next day, and once again a few days later, and actively have been hunting young jackfruit ever since! With Ganga's blessing, I have recorded the recipe for you here, I hope you find it as wonderful as I did!</div><br /><br />* i am a night owl, so wasn't exactly 'crack of dawn' but felt like it ;)-<br />** fids = feathered kids :)<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflrzIukmOQvzlaAeOie_Sl_NPFn9jcs_DLXw2ClloCtC_YzGVOb7PYkHFGQiL1aJeJbIXoN2lOSl6qZLN4hLpxqUcSBI6-RQUxf3TwRKTtA52y4nvttIMYFNhqStbW7mKsYqun9UliYs/s1600-h/_MG_7783_small.JPG" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflrzIukmOQvzlaAeOie_Sl_NPFn9jcs_DLXw2ClloCtC_YzGVOb7PYkHFGQiL1aJeJbIXoN2lOSl6qZLN4hLpxqUcSBI6-RQUxf3TwRKTtA52y4nvttIMYFNhqStbW7mKsYqun9UliYs/s400/_MG_7783_small.JPG" alt="" id="BLOGGER_PHOTO_ID_5391497769834613170" border="0" /></a><br /><span style="font-weight: bold;"><span>Serves 1 of me or 3 regular folk, hehe ;)</span></span><br /><br />800g young unripe jackfruit<br />1 medium-sized onion, finely diced<br />1 small head of garlic (yes, a whole head, or 4-5 very large cloves), minced<br />1/2 tsp fenugreek<br />1/2 tsp cumin, ground<br />1/2 tsp mustard seeds<br />1 tsp turmeric, ground<br />1/2 Tbsp curry powder (or 1/2Tbsp ground coriander and 1/2 tsp garam masala)<br />15 curry leaves<br />3 hot chilli peppers, finely chopped<br />a handful of coriander leaves, chopped<br />1 tsp salt (don't be shy with the salt!)<br />2 Tbsp oil or ghee + extra oil for coating knife and chopping board<br />Some lime juice (optional)<br /><br /><br /><span style="font-weight: bold;">Method</span><br /><br /><table><tbody><tr><td><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNL8cLsrD9d7OmoTEXMqkkF17pxRPSLWwK5dy4fPVznf0o0RPp9iGZv40ekQc06T3SQdEVUrCh3x_uHiaQxUSV0FJoKhqrioZdxpkrjWEXjmTrpnSFDfevoTMHq9Hf_cDuL0XwuPPLRs/s1600-h/_MG_1103_small.JPG" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNL8cLsrD9d7OmoTEXMqkkF17pxRPSLWwK5dy4fPVznf0o0RPp9iGZv40ekQc06T3SQdEVUrCh3x_uHiaQxUSV0FJoKhqrioZdxpkrjWEXjmTrpnSFDfevoTMHq9Hf_cDuL0XwuPPLRs/s320/_MG_1103_small.JPG" alt="" id="BLOGGER_PHOTO_ID_5391499016345269330" border="0" /></a></td><td>Coat a sharp knife and chopping board in oil, and cut off the spiky jackfruit peel.</td></tr><tr><td><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfb78pcunhvWtg06oePEv_o_tToLuQCqu3G4nWVZs8axHefweol9jX3cKy0813JYVcnLhvGNvvo150XSSlYdGalLFZhuMlFqDvEOn8wJHUvn-IfhvUMgzXCEHS6IVladfgg4q8KfQ82OE/s1600-h/_MG_1109_small.JPG" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 172px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfb78pcunhvWtg06oePEv_o_tToLuQCqu3G4nWVZs8axHefweol9jX3cKy0813JYVcnLhvGNvvo150XSSlYdGalLFZhuMlFqDvEOn8wJHUvn-IfhvUMgzXCEHS6IVladfgg4q8KfQ82OE/s320/_MG_1109_small.JPG" alt="" id="BLOGGER_PHOTO_ID_5391499026276243970" border="0" /></a></td><td>Chop the jackfruit into large chunks, remove the centre core and discard it.</td></tr></tbody></table><br /><div style="text-align: justify;">Chop the jackfruit chunks into small pieces. (The smaller the better here, so be patient and you shall be rewarded with superior texture in the final product. Traditionally this was done by hand, so if you have the time, do so! You will notice the jackfruit naturally breaks apart into little bits.)<br /></div><br /><table><tbody><tr><td><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTaGTVfaErUtTGRgy8tLQySrdB9Sq35fuQ3R1gNUIAkfWODpwj_t80oh_chjKQNb4PIszUg4sNOF6g_7iLGFULDDkbV-A3-H7tsydbko6hz5hC2JHb2bL3alioDgLO2UVVs-qh7qIIt1Q/s1600-h/_MG_1127_small.JPG" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 203px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTaGTVfaErUtTGRgy8tLQySrdB9Sq35fuQ3R1gNUIAkfWODpwj_t80oh_chjKQNb4PIszUg4sNOF6g_7iLGFULDDkbV-A3-H7tsydbko6hz5hC2JHb2bL3alioDgLO2UVVs-qh7qIIt1Q/s320/_MG_1127_small.JPG" alt="" id="BLOGGER_PHOTO_ID_5391499031640549458" border="0" /></a></td><td style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88RCNmogyTBXw1owT2rVBsqcvysviutW6t2WcMi_6fubjhmZzQGKouhageIh7P3eZZSAs9jVLab30cDkhvhPaz9ZAFp0J5RZeZNtBww_L_a8k9Vbx7Wj5VpjRfBLQZV70mCHAGJXwCNo/s1600-h/_MG_1129_small.JPG" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 203px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88RCNmogyTBXw1owT2rVBsqcvysviutW6t2WcMi_6fubjhmZzQGKouhageIh7P3eZZSAs9jVLab30cDkhvhPaz9ZAFp0J5RZeZNtBww_L_a8k9Vbx7Wj5VpjRfBLQZV70mCHAGJXwCNo/s320/_MG_1129_small.JPG" alt="" id="BLOGGER_PHOTO_ID_5391499037581539762" border="0" /></a></td></tr></tbody></table><br /><div style="text-align: justify;">Heat oil or ghee in a deep large saucepan. When hot add onion and sauté until translucent. Next add the fenugreek, cumin, mustard seeds, turmeric, curry powder (or ground coriander and garam masala), garlic and fry for a few seconds until fragrant. Next add the chopped jackfruit, curry leaves, chilli, salt and 1/2cup of water. Lower the heat, cover, and cook for 40 minutes, until tender, making sure to add small amounts of water while it is cooking so the curry does not dry out.<br /><br />Taste and add more salt if necessary and some lime juice wouldn't hurt, though it wasn't necessary in Ganga's original recipe. Top with fresh coriander and serve!</div>guavablossomhttp://www.blogger.com/profile/09783739603057976449noreply@blogger.com3tag:blogger.com,1999:blog-2059428731310439112.post-56710991680730610822009-10-09T09:15:00.013+11:002009-10-09T22:48:29.410+11:00Guvablossom is back!<div style="text-align: justify;">After many months of neglect (oops!!) Guavablossom is back!! Luckily, I only neglected posting, not cooking, so have many new recipes to share with you! Recently we have been trying to eat as many raw foods as possible, so will be including some new tropical raw recipes in the near future! Watch this space for a new recipe in the next few days, in the meantime, enjoy some new family photos ;)- </div><br><div align="center"><table border="0" cellspacing="20"><tbody><tr><td><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGMY18cEqJGsR3oVJkls6L2mCSI4TwslX52g0JeqV5GYWf1hsTwdt_EkRUg383Lf5YgRj5UZ8HhjOU7LDRvxIERa__UY2dol488Ng5irf8G3qohwBxUsIljQe2yl-uHl_WbDAIZTNba8/s1600-h/_MG_0256_small.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 160px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGMY18cEqJGsR3oVJkls6L2mCSI4TwslX52g0JeqV5GYWf1hsTwdt_EkRUg383Lf5YgRj5UZ8HhjOU7LDRvxIERa__UY2dol488Ng5irf8G3qohwBxUsIljQe2yl-uHl_WbDAIZTNba8/s320/_MG_0256_small.JPG" alt="" id="BLOGGER_PHOTO_ID_5390357128105767522" border="0" /></a></td><td><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zlcHJggZIu6C1uTcNqMLxFD7xWiCEhkc-8jQtJW4ulc6j087vRIERFBLuUSmjJiIvu-TrOszmivMinptxxHSlNf7Ekc4Bzro1IUJp4HRLShMquuuR4PQO-Tbohx9IPf0ShpQui20BoM/s1600-h/_MG_0757_small.JPG"><img style="margin: 0px auto 10px; display: block; text-align:center; cursor: pointer; width: 160px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zlcHJggZIu6C1uTcNqMLxFD7xWiCEhkc-8jQtJW4ulc6j087vRIERFBLuUSmjJiIvu-TrOszmivMinptxxHSlNf7Ekc4Bzro1IUJp4HRLShMquuuR4PQO-Tbohx9IPf0ShpQui20BoM/s320/_MG_0757_small.JPG" alt="" id="BLOGGER_PHOTO_ID_5390357245536962898" border="0" /></a></td></tr><tr><td text-align:center;>Suco loves a scratch ;)-</td><td text-align: center;>Suco eats with a spoon!</td></tr></tbody></table></div>guavablossomhttp://www.blogger.com/profile/09783739603057976449noreply@blogger.com1tag:blogger.com,1999:blog-2059428731310439112.post-63046688779578911422009-03-31T21:54:00.009+11:002009-04-08T08:33:20.565+10:00Guava cream éclairs topped with vanilla-bean white chocolate<div style="text-align: justify;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8SX3Jm3JWxmQx8PO66dWea6N-oovWEmaV8qXR8SH99SOKrMMqIHzkEdobgq0VhXVd21Xe91OVx-ck5-U0uTozMX6jkF7YLws5ltZO99g6Pp_HpxaT1dGARImwOFwYrQngAp9jJdbETY/s1600-h/_MG_0877_small.JPG" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 294px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8SX3Jm3JWxmQx8PO66dWea6N-oovWEmaV8qXR8SH99SOKrMMqIHzkEdobgq0VhXVd21Xe91OVx-ck5-U0uTozMX6jkF7YLws5ltZO99g6Pp_HpxaT1dGARImwOFwYrQngAp9jJdbETY/s400/_MG_0877_small.JPG" alt="" id="BLOGGER_PHOTO_ID_5321917445410792978" border="0" /></a><br />I was so so excited to get the first little pink guava of the season and I wanted to do something really special with them. After a couple of weeks with my head burrowed in Jane Austen’s <span style="font-style: italic;">Emma</span>, however, they had started to get a little too ripe… and… ended up as jam! Although there's nothing quite like sweet home-made guava jam on a hot croissant first thing in the morning, it wasn't worthy of being the first guava recipe on a blog entitled 'guavablossom'! While munching on the croissant, and with cuisine Française obviously on my mind, I decided to turn the jam in to a pretty baby pink cream filling for crisp éclairs! The combination of vanilla, white chocolate and guava makes me swoon, and I'm sure it will please you too! Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAfVkeFXqenxwnGU2CpYUbTXXC7BZE7TMgljIVfeoQrMt_wCh-edE7lrrmLycKuEVJare2S77mH_SrcBfE_1Ajbt43aDWZZWZL8fom0wIGgVk1DsJgejs-oWRt2u_wa0Zrh6c890yHFYg/s1600-h/_MG_0840_small.JPG" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 207px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAfVkeFXqenxwnGU2CpYUbTXXC7BZE7TMgljIVfeoQrMt_wCh-edE7lrrmLycKuEVJare2S77mH_SrcBfE_1Ajbt43aDWZZWZL8fom0wIGgVk1DsJgejs-oWRt2u_wa0Zrh6c890yHFYg/s400/_MG_0840_small.JPG" alt="" id="BLOGGER_PHOTO_ID_5321933667071817218" border="0" /></a><span style="font-weight: bold;"><br />Makes around 15 éclairs</span><br /><br /><span style="font-style: italic;">Guava jam</span><br />1 cup guava pulp (see Method)<br />1/2 cup sugar<br />squeeze of lemon juice<br /><br /><span style="font-style: italic;">Choux pastry</span><br />100g butter<br />15g sugar<br />pinch of salt<br />250mL water<br />125g flour, sieved<br />4 eggs, beaten<br /><br /><span style="font-style: italic;">Vanilla-bean white chocolate topping</span><br />100g white chocolate<br />25g butter<br />1 vanilla pod<br /><br /><span style="font-style: italic;">Guava cream filling</span><br />200mL cream<br />1/2 cup guava jam, ingredients above<br /><br /><span style="font-weight: bold;">Method</span><br />To obtain 1 cup of guava pulp, place peeled and chopped guavas in a food processor for a few seconds and then use a sieve to get the hard seeds out.<br /><br />To make the guava jam: Place guava jam ingredients (guava pulp, sugar and lemon juice) in a saucepan and bring to the boil while stirring, then simmer for 10 minutes. The guava jam can be prepared ahead of time.<br /><br />To make the Choux pastry: Put the butter, sugar, salt and water in a saucepan and bring to the boil. Pour in flour and stir quickly over low heat until mixture leaves the sides of the pan and forms a ball. Remove from heat, cool slightly, and beat in eggs one at a time until you obtain a smooth glossy paste.<br /><br />Using a piping bag with a 1cm-diameter plain nozzle, pipe the Choux pastry in straight lines about 10cm long on to a greased baking tray. Bake in a 200C oven until crisp, around 20 minutes.<br /><br />Meanwhile, prepare the guava cream filling. Whip the cream and then gently stir in the guava jam with a spatula.<br /><br />Once the éclairs are out of the oven allow them to cool. Using a small knife make two slits in the side of each éclair (near each end). Pipe the guava cream slowly in to the slits. Alternatively, you may cut each éclair in half lengthways and then pipe the guava cream in to each éclair.<br /><br />To make the topping: Melt the white chocolate and butter in the microwave. Cut the vanilla bean in half lengthways, and scrape the seeds in to the melted white chocolate and butter mixture and stir. (Keep the vanilla pod to scent your sugar jar or to make some vanilla-scented olive oil.)<br /><br />Drizzle the melted white chocolate mixture on to the éclairs and... voilà!<br /><br /><table style="width: 420px; height: 157px;"><tbody><tr><td><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHo-Ev8QT3DzLQEergXwmY8w84CO3X0PDC5nycz3ziNEt3Q7lhovsJp31dG13N8xunWutNO0cIMKmW-2wLRohGwKxcGGaF5gbKCbTjxw-CRnMzGz4DBrSkW9Zg1kbtbx9iU6p4IQXxICg/s1600-h/PC260050_small_458.JPG" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 208px; height: 137px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHo-Ev8QT3DzLQEergXwmY8w84CO3X0PDC5nycz3ziNEt3Q7lhovsJp31dG13N8xunWutNO0cIMKmW-2wLRohGwKxcGGaF5gbKCbTjxw-CRnMzGz4DBrSkW9Zg1kbtbx9iU6p4IQXxICg/s320/PC260050_small_458.JPG" alt="" id="BLOGGER_PHOTO_ID_5321934548135903234" border="0" /></a></td><td><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincfutKy5cUmDQehXuL1mrsk0Zmeu-r5xoeQDr8brTt6eNmnfzgTYVGAsgBn0YlTBxDyTt1kC-4gIdlA3cXjsbWqQvep56tV4XszpquLtMYRjBkYW1gJRkd8NhxKAHm73osP1EWJd1rGo/s1600-h/_MG_0826_small.JPG" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 208px; height: 137px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincfutKy5cUmDQehXuL1mrsk0Zmeu-r5xoeQDr8brTt6eNmnfzgTYVGAsgBn0YlTBxDyTt1kC-4gIdlA3cXjsbWqQvep56tV4XszpquLtMYRjBkYW1gJRkd8NhxKAHm73osP1EWJd1rGo/s320/_MG_0826_small.JPG" alt="" id="BLOGGER_PHOTO_ID_5321934814774615122" border="0" /></a></td></tr></tbody></table>(Note the photo of the infamous guava blossom above, which my kind friend Vidya sourced and drove me to one sunny Saturday!)<br /><br /></div>guavablossomhttp://www.blogger.com/profile/09783739603057976449noreply@blogger.com2tag:blogger.com,1999:blog-2059428731310439112.post-23865546295199151442009-02-25T00:38:00.022+11:002009-02-25T14:18:01.216+11:00Dark chocolate tarts with red dragonfruit and blueberries<br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYKtgPeMca_jUqtJR_fCypdcOEkxUtgfkQ0OTxYMRVA3ZuMiCi8qbpSXrDKoS_vssjz2TwpnKLmaQizQ4HGfVG_EoB94O4CDwMsC3AvP748_fII4sImPiohsJN0gJCCs9my4CBDr0xio/s1600-h/choc_tart_MG_0690.jpg" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYKtgPeMca_jUqtJR_fCypdcOEkxUtgfkQ0OTxYMRVA3ZuMiCi8qbpSXrDKoS_vssjz2TwpnKLmaQizQ4HGfVG_EoB94O4CDwMsC3AvP748_fII4sImPiohsJN0gJCCs9my4CBDr0xio/s400/choc_tart_MG_0690.jpg" alt="" id="BLOGGER_PHOTO_ID_5306358760947048626" border="0" /></a><br /><div style="text-align: justify;">My love affair with dragonfruit is only recent. The first few experiences years ago left me unimpressed - I thought at the time, not much flavour for such a flashy exterior! I then had the fortune to try the fruit straight off the cactus plant on which it grows, at an exotic fruit farm in northern NSW... and WOW! So sweet and with a delicate perfume that excites the senses. When it's good - it's really good! It's a beautiful fruit to look at, a deep bright magenta inside and out. There are also smaller yellow-skinned white-flesh varieties - these are super sweet. Although the fruit is perfect when eaten alone and doesn't require any accompaniment or embellishment, I wanted to take advantage of that beautiful colour... and what better than with a decadent dark chocolate tart?! The pastry is full of almost bitter dark organic cocoa and the filling a creamy rich dark chocolate. Sugar is used very sparingly in this recipe, the key is to exhibit the complex flavours of chocolate, the berries and the dragonfruit… perfect with an espresso!<br /><br />A few notes on preparation. The dragonfruit does not come in the ball shape shown in the photo above! To create the balls I used a 1/8 teaspoon measure to scoop balls out of the dragonfruit - more on this in the method section below. For those of you that have never made sweet pastry, the key is to keep all of the ingredients very cold, including the flour. I learned this the hard way, after serving hard pastry to my poor unsuspecting guests a couple of times! :)<br /><br /><br /><span style="font-weight: bold;">Makes 400g pastry, I made this into 4*7cm tarts and 1*23cm tart </span><span>(there is enough pastry for 16*7cm tarts, if you have enough tins)</span><br /><br />1 large red-skinned red-fleshed dragonfruit<br />1 punnet blueberries (about 150g)<br /><br /><span style="font-style: italic;">Pastry</span><br />150g flour<br />25g good quality dark cocoa<br />pinch of salt<br />75g butter, cold<br />40g icing sugar<br />1 egg, beaten lightly<br /><br /><span style="font-style: italic;">Filling</span><br />200g soy cream (dairy cream is ok if you prefer it)<br />50mL soy milk (dairy milk is ok if you prefer it)<br />150g dark chocolate (at least 70% cocoa)<br />4Tbsp rapardura sugar (you may add more, depending on your taste!)<br />1 egg<br /><br /><span style="font-weight: bold;">Method</span><br />To prepare the pastry, mix the flour, cocoa and salt in a bowl. Add the cold butter and rub with fingertips until mixture resembles coarse breadcrumbs. Incorporate the icing sugar and then the egg. Knead gently for a minute and then wrap in plastic wrap and refrigerate for at least one hour.<br /><br />For the small tart tins, take little apricot-sized pieces of dough and roll out.<br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgQ3UK2lAlxFrKuA_z8x9_m8Q-e_mT_B_vtHj1lchW3T_52dPu6vnApyypZwUjalNVMEe86oM6RDQVFoFKhuHIfhPcD2xz19MrZ-hcscUsrY9d6FrC6i60z0FP5inf87Dfs_LzJAwAOU/s1600-h/choc_tart_rolling_MG_0584.jpg" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgQ3UK2lAlxFrKuA_z8x9_m8Q-e_mT_B_vtHj1lchW3T_52dPu6vnApyypZwUjalNVMEe86oM6RDQVFoFKhuHIfhPcD2xz19MrZ-hcscUsrY9d6FrC6i60z0FP5inf87Dfs_LzJAwAOU/s400/choc_tart_rolling_MG_0584.jpg" alt="" id="BLOGGER_PHOTO_ID_5306364014198918034" border="0" /></a>Line each tart tin and carefully trim the excess pastry.<br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_qrBe29IXZ4YkhvvigbndCictrkGStCcqHwO1HHPwpsZInoJWVajHsMG2EF3j_odXw7dPNlGUAruEpi9xgK1GXuemm9WRZ0rszjYQs2qv_JPHD_LpGKpd62Hb02uxpMMTQdnAKOxnSY/s1600-h/choc_tart_case_MG_0588.jpg" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_qrBe29IXZ4YkhvvigbndCictrkGStCcqHwO1HHPwpsZInoJWVajHsMG2EF3j_odXw7dPNlGUAruEpi9xgK1GXuemm9WRZ0rszjYQs2qv_JPHD_LpGKpd62Hb02uxpMMTQdnAKOxnSY/s400/choc_tart_case_MG_0588.jpg" alt="" id="BLOGGER_PHOTO_ID_5306364731232537618" border="0" /></a>Preheat the oven to 180C. Prick the bottom of each tart with a fork and then refrigerate the tarts until the oven has preheated, at least 15 minutes. Then blind-bake for 10 minutes or until cooked through.<br /><br />While the pastry is baking, prepare the filling. Combine the cream, milk, sugar and chocolate in a saucepan and heat until the chocolate has melted through. Cool slightly then stir in the egg but avoid whisking as it creates air bubbles.<br /><br />Once the tarts are out of the oven, fill each tart with the chocolate mixture.<br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ghFwU-S3T00rx52BbbcGInFsceWDP9n2TutADpo1urFkGmfthTlWcSF-v_1Yldqeraza5pzpSIriyvJgpYGxn9lqb_W93HFzOotc3yvNnSBnlQKAI3PRcrvkdQL-9cxnseFgWU-QouU/s1600-h/choc_tart_filling_MG_0625.jpg" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 296px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ghFwU-S3T00rx52BbbcGInFsceWDP9n2TutADpo1urFkGmfthTlWcSF-v_1Yldqeraza5pzpSIriyvJgpYGxn9lqb_W93HFzOotc3yvNnSBnlQKAI3PRcrvkdQL-9cxnseFgWU-QouU/s400/choc_tart_filling_MG_0625.jpg" alt="" id="BLOGGER_PHOTO_ID_5306366617516083650" border="0" /></a>Bake the tarts at a low temperature (50C) for 15 minutes or until set. While the pastry is baking, prepare the dragonfruit. Peel the skin off the dragonfruit (no need to use a knife, it peels off like a banana). Using a semi-spherical metal 1/8 teaspoon measure as if it were a melon-baller, scoop small balls out of the dragonfruit.</div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHaviSvXSG_AWntfTfOVA2v-ryV1KxoOEbCQ9K0vHgd1Bxp6YeRPrVuLQ6wJLesltjvbEyBe_BEe3RKapNCHXsL2NZHhcQsJOmN4EtDO6xrdqa8e6a1SS0KsRVnHMgMIB0m2-skYal50/s1600-h/dragonfruit_MG_0650.JPG" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 296px; height: 332px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHaviSvXSG_AWntfTfOVA2v-ryV1KxoOEbCQ9K0vHgd1Bxp6YeRPrVuLQ6wJLesltjvbEyBe_BEe3RKapNCHXsL2NZHhcQsJOmN4EtDO6xrdqa8e6a1SS0KsRVnHMgMIB0m2-skYal50/s400/dragonfruit_MG_0650.JPG" alt="" id="BLOGGER_PHOTO_ID_5306539885419028722" border="0" /></a><br />Arrange the blueberries and dragonfruit balls on the tarts and serve immediately. Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhT3gZeevH8R9krmpI6GHds4l-oCEcdInRlQnBH80VnjY64jE62unsxzD3ogX_gN7DPqzlDDbA7pZEPuM4Ek_ppCjRQVZo-ym8i3e_TA89g_GFJT7eOQCL2NLK9O2dzIjt8PXTPfE4cQ/s1600-h/choc_tart_MG_0708.jpg" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhT3gZeevH8R9krmpI6GHds4l-oCEcdInRlQnBH80VnjY64jE62unsxzD3ogX_gN7DPqzlDDbA7pZEPuM4Ek_ppCjRQVZo-ym8i3e_TA89g_GFJT7eOQCL2NLK9O2dzIjt8PXTPfE4cQ/s400/choc_tart_MG_0708.jpg" alt="" id="BLOGGER_PHOTO_ID_5306367366219278034" border="0" /></a>guavablossomhttp://www.blogger.com/profile/09783739603057976449noreply@blogger.com1tag:blogger.com,1999:blog-2059428731310439112.post-75845821441810269742009-01-27T23:56:00.016+11:002009-01-28T00:39:51.353+11:00Macadamia and wattleseed Baklava<br> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIHTxouGtJC9GoFq7wYbIlUeymIAHOFcNuxT6FOlFJonHzuuSCO-wV1LdZoDX8eM4YEdNg-_ehNkMwEcfzlW6YAohnFSBVgDEPL4d6H8Vdo5sb9LG2CFABa3l7vzqQ4VN569MdwuoiMQ/s1600-h/_MG_0200_e_c.JPG" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIHTxouGtJC9GoFq7wYbIlUeymIAHOFcNuxT6FOlFJonHzuuSCO-wV1LdZoDX8eM4YEdNg-_ehNkMwEcfzlW6YAohnFSBVgDEPL4d6H8Vdo5sb9LG2CFABa3l7vzqQ4VN569MdwuoiMQ/s400/_MG_0200_e_c.JPG" alt="" id="BLOGGER_PHOTO_ID_5295961044233776578" border="0" /></a><br /><div style="text-align: justify;">Is there anything better than a dark Turkish/Bosnian coffee with a sickly-syrupy-sweet slice of Baklava and a mid-afternoon chat with a good friend?! Growing up I watched my mum prepare Baklava many times, and as soon as my brother and I were old enough, we would sit down as a family for a Bosnian coffee with baklava, and sometimes Turkish delight and tahini Halva. What wonderful memories! She used the more traditional walnut in her Baklava, and though it didn't require any changes, my love for experimentation has resulted in this Aussie version! Wattleseed, for those of you who may not have heard of it, is the seed of an Australian Acacia plant. It has a subtle flavour and aroma reminiscent of ground coffee and cocoa - a perfect addition to this dessert!<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimC2FPJrX2KNtK8g7boBG435EVx6UEXvaUqO4drlfYRjarKFUQ3NvF80mIKNaCsULJ8z3pDsUOP8prIZ_mvjC9vrJTvP7Ec2JVtchxoEqnKdjxPx2udS9gofc0z3ffcO0dIFBFMMV3dR0/s1600-h/_MG_0207_e_c.JPG" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimC2FPJrX2KNtK8g7boBG435EVx6UEXvaUqO4drlfYRjarKFUQ3NvF80mIKNaCsULJ8z3pDsUOP8prIZ_mvjC9vrJTvP7Ec2JVtchxoEqnKdjxPx2udS9gofc0z3ffcO0dIFBFMMV3dR0/s400/_MG_0207_e_c.JPG" alt="" id="BLOGGER_PHOTO_ID_5295961297250952370" border="0" /></a><br /><span style="font-weight: bold;">Makes 750g Baklava</span><br /><br />200g ground macadamias<br />1 tsp ground and roasted wattleseed<br />3 Tbsp rapadura sugar<br />100g butter, melted until liquid<br />200g filo pastry<br /><br /><span style="font-style: italic;">Syrup</span><br />150g rapadura sugar<br />150mL water<br />2 tsp lemon juice<br />2 cardamom pods<br />1 Tbsp rose water<br />1/4 tsp orange flower water<br /><br /><span style="font-weight: bold;">Method</span><br /><div style="text-align: justify;">Preheat oven to 180C. In a bowl combine the ground macadamias, wattleseed, and 3 Tbsp of sugar. Grease a small baking dish (mine is 25cm by 17cm). Place a couple of sheets of filo pastry in the baking dish, folding the edges in so it is the right size. Top with a little bit of butter and sprinkle with some macadamia mixture. Cover with another 2 sheets of filo pastry and press down gently. Repeat until all of the macadamia mixture is used up. Finish with 2 sheets of filo pastry. Press down firmly. With a sharp knife cut the baklava into pieces - vertical lines in one direction and 45 degree diagonal lines in the other. Bake for 30 minutes.<br /><br />Meanwhile prepare the syrup. Place the sugar, water, lemon juice, cardamom pods and orange flower water in a saucepan and heat gently while stirring until the sugar is dissolved. Then increase the temperature and simmer for 10 minutes without stirring. Stir in the rose water and remove the cardamom pods. Keep syrup warm while waiting for baklava to finish baking. Once out of the oven, pour syrup evenly over the top of the baklava. Allow to cool before serving.<br /></div><table style="width: 416px; height: 157px;"><tbody><tr><td><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIOPeH78hHvupMETN14SrcznahYUuieoUdARflqMxmK2eOV_rdjldovrQPTy8rAX7ycBIVY62BcUcOG11oHOeY26oSizJmS7kMy68rq9LjADDdVvzf6pLbsbje7TahPt6F-8IoBN2LaE/s1600-h/_MG_0164_e_c.JPG" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIOPeH78hHvupMETN14SrcznahYUuieoUdARflqMxmK2eOV_rdjldovrQPTy8rAX7ycBIVY62BcUcOG11oHOeY26oSizJmS7kMy68rq9LjADDdVvzf6pLbsbje7TahPt6F-8IoBN2LaE/s400/_MG_0164_e_c.JPG" alt="" id="BLOGGER_PHOTO_ID_5295961726083863826" border="0" /></a></td><td><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtS3pYAMf9Glk_Yb2x7agHDCAJexpv3bvNlv7VDG_NbHugRYpL3OzmagR55BMpmZWce5gahFD9tWZgV4m54YNh8Bn-pU77SdM9P8pfBEAoYw6Z9bGf1qZRz3DcIoQ6mUdq7_hhH0MKZk/s1600-h/_MG_0129_e_c.JPG" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtS3pYAMf9Glk_Yb2x7agHDCAJexpv3bvNlv7VDG_NbHugRYpL3OzmagR55BMpmZWce5gahFD9tWZgV4m54YNh8Bn-pU77SdM9P8pfBEAoYw6Z9bGf1qZRz3DcIoQ6mUdq7_hhH0MKZk/s400/_MG_0129_e_c.JPG" alt="" id="BLOGGER_PHOTO_ID_5295961564671341010" border="0" /></a></td></tr></tbody></table>guavablossomhttp://www.blogger.com/profile/09783739603057976449noreply@blogger.com0tag:blogger.com,1999:blog-2059428731310439112.post-67377213025497577872009-01-20T17:31:00.005+11:002009-01-28T11:07:17.336+11:00Mole Poblano with crunchy avocado and mango salsa<br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogc3E4VLttmkfbTS2CuHrHalGydZ-DCHsojX1LCMsJ_nH3JCLcApfoKjkCNUo2yXPaq2Dija6FEyLwxWWs6YHfKkALdVYQVL7D6LjvIPjU8SC8PlW9GHq1sK_Lzbxt7N_-WnmxLsmkHU/s1600-h/salsa_P1D9508_e_c.png" target="_blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogc3E4VLttmkfbTS2CuHrHalGydZ-DCHsojX1LCMsJ_nH3JCLcApfoKjkCNUo2yXPaq2Dija6FEyLwxWWs6YHfKkALdVYQVL7D6LjvIPjU8SC8PlW9GHq1sK_Lzbxt7N_-WnmxLsmkHU/s400/salsa_P1D9508_e_c.png" alt="" id="BLOGGER_PHOTO_ID_5293260643404336562" border="0" /></a><br /><div style="text-align: justify;">Being a life-long chocolate addict, I still remember the sunny day a few years back when I discovered that you can eat it in a main meal. (What?! I don't have to wait for dessert anymore?! Fantastic!!) Since then we have had the pleasure of feasting on Mole Poblano many times and now I think I have the perfect accompaniment: crunchy avocado and mango salsa! Celery and red capsicum offer the crunch, while buttery avocado and sweet tropical mango taste divine with the nutty-spicy-chocolatey flavours of the mole.<br /><br /><span style="font-weight: bold;">Serves 3</span><br /><br /><span style="font-style: italic;">Crunchy avocado and mango salsa</span><br />1 celery stalk, diced<br />1 small red capsicum (i.e. sweet pepper, for non-Aussies!), diced<br />1 large mango cheek, diced<br />1-2 shallots diced<br />1 avocado, diced<br />handful of coriander, chopped<br />juice of 1/2 lime<br />1/4 tsp ground cumin<br />1/2 Tbsp maple or agave syrup<br /><br /><span style="font-style: italic;">Mole Poblano</span><br />2 corn cobs, sliced in 5cm-thick rounds<br />1 sweet potato, large chunks<br />(Other veggies you have in your fridge may also be used, e.g. plantain, green beans, pumpkin...)<br /><br />1 dried ancho chilli<br />1 dried pasilla chilli<br />1 dried mulatto chilli<br />3 Tbsp peanut oil<br />1 small onion, diced<br />1 large garlic clove, crushed<br />30g goji berries (use raisins if you prefer)<br />30g almonds<br />30g peanuts<br />30g sesame seeds<br />3-4 handfuls corn chips, crushed (do this by hand straight in to the pan)<br />1/2 tsp dried thyme<br />1/2 tsp dried oregano<br />2 tsp ground cinnamon<br />1/2 tsp ground cloves<br />1/2 tsp ground star anise<br />1/2 tsp allspice<br />400ml vegetable stock<br />50g dark chocolate (at least 70% cocoa)<br /><br /><span style="font-weight: bold;">Method</span><br />Deseed chillies, tear in to small pieces, fry in 1/2 Tbsp peanut oil for a few minutes then transfer to a bowl. Cover chillies with boiling water and leave to soak for 20-30 minutes. While the chillies are soaking, prepare the remaining ingredients. Parboil the corn and sweet potato for 5 minutes then set aside. (Roasting the sweet potato will bring out a better flavour, if you have the time!) To prepare the salsa, mix all ingredients in a bowl.<br /><br />Drain all but a little of the water from the chillies and blend to a puree in a small food processor.<br /><br />Heat the remaining peanut oil in a frying pan. Fry the onion until softening slightly then add garlic, goji berries, peanuts, almonds, sesame seeds, corn chips, oregano, thyme and fry for a few more minutes until almonds are just starting to brown. Add the cinnamon, cloves, star anise and allspice and fry until fragrant. Add the chilli puree and vegetable stock and simmer for 5 minutes. Remove from the heat and puree with a hand held blender (warning: wear an apron!) or place in a food processor. Return to the heat and add the chocolate, stirring while it melts. Season to taste with salt and maybe a little sugar.<br /><br />Add the corn and sweet potato chunks and simmer for a few more minutes.<br /><br />Serve with brown rice.</div>guavablossomhttp://www.blogger.com/profile/09783739603057976449noreply@blogger.com0tag:blogger.com,1999:blog-2059428731310439112.post-81694051614287963722009-01-01T16:55:00.008+11:002009-01-28T11:07:30.452+11:00Happy New Year!<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgw4TxNQ4CKg4lXHmdZSMQ6LZqDUd8qsMVeT5zG-b3_JSnvzg4AqlpDOULEZRcgtXaVSbaqw-bOb1rwSkM3UEXn3dWgqb3bLQzpnGhxz83b5nMWmhcmmOrEZC31V4OrpPFgMfTHWWJOZI/s1600-h/SUCO_MG_0124.jpg" target="_blank"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 127px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgw4TxNQ4CKg4lXHmdZSMQ6LZqDUd8qsMVeT5zG-b3_JSnvzg4AqlpDOULEZRcgtXaVSbaqw-bOb1rwSkM3UEXn3dWgqb3bLQzpnGhxz83b5nMWmhcmmOrEZC31V4OrpPFgMfTHWWJOZI/s400/SUCO_MG_0124.jpg" alt="" id="BLOGGER_PHOTO_ID_5293251316008652658" border="0" /></a><span>Happy new year everyone!</span> :)<br /><br />We have a new addition to our family! Suco joined us in December 2008. He is a gorgeous baby blue-fronted Amazon parrot. He hasn't had a chance to try guava yet but so far he is obssessed with mango, blueberries and green beans!<br /><br />More recipes will be online soon. Watch this space during January for sorbet, a macadamia-studded dessert and more!</div>guavablossomhttp://www.blogger.com/profile/09783739603057976449noreply@blogger.com0tag:blogger.com,1999:blog-2059428731310439112.post-37315654359208679952008-11-28T23:08:00.010+11:002009-01-20T23:29:56.050+11:00Young coconut ceviche with fennel, avocado, nori flakes and baked pumpkin<br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3fsoFTFuJan1aY4Cm0fJ9ambnDTcNlbjejvYaKJn0b4gHF0TMLuwG6kdPgB2E7g2rIjAzyIcKOyEZbhtvV18e2MKuQwfWc8ygkm7TdjpIqiN9t6WwvXaBoZMw858phZOJyhoU7kaJzw/s1600-h/ceviche_P1D9613_e_c.png" target="blank"><img id="BLOGGER_PHOTO_ID_5273683906574404418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 269px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3fsoFTFuJan1aY4Cm0fJ9ambnDTcNlbjejvYaKJn0b4gHF0TMLuwG6kdPgB2E7g2rIjAzyIcKOyEZbhtvV18e2MKuQwfWc8ygkm7TdjpIqiN9t6WwvXaBoZMw858phZOJyhoU7kaJzw/s400/ceviche_P1D9613_e_c.png" border="0" /></a><br /><div><div align="justify">I have always wanted to try a vegetarian version of ceviche, and tonight while sipping on a fresh young coconut I realised the white slippery flesh looked a bit like raw fish! LOL :) As it turns out, young coconut is great in ceviche, with nori flakes giving that necessary hint of the sea. The combination is complemented by chilli, lime, and coriander; crunchy fennel and red capsicum add to the texture and colour, and the baked pumpkin adds sweetness and warmth. If you want to make this into a full Peruvian-inspired meal, serve with corn on the cob and some pan-fried tempeh marinated in garlic and soy sauce.<br /><br /><strong>Serves 2<br /></strong><br />1 young coconut, flesh only, cut into thin strips (drink the coconut water while cooking!)<br />Juice of 1 lime<br />Zest of 1/2 lime<br />1 chilli, thinly sliced<br />1 shallot, thinly sliced<br />1/2-1 sheet of nori, torn/cut into small flakes or strips<br />1 handful of coriander, chopped<br />1 Tbsp olive oil<br />Sea salt<br /><br />1/2 red capsicum, thinly sliced<br />1/2 baby fennel, thinly sliced<br />1/2 avocado, diced<br />2 thin (less than 1cm) pumpkin rounds </div><div align="justify"><br /><strong>Method</strong><br />Place the young coconut strips, lime juice and zest, chilli, shallot, nori flakes, coriander, olive oil, and some sea salt in a bowl and leave to marinate for one hour. Meanwhile brush the pumpkin with olive oil and bake in a 200C oven until soft (about 15 minutes). When ready to serve, carefully toss the red capsicum, fennel, and avocado through the coconut mixture. Arrange ceviche on top of baked pumpkin rounds and dust with sea salt. Buen provecho!</div></div>guavablossomhttp://www.blogger.com/profile/09783739603057976449noreply@blogger.com1tag:blogger.com,1999:blog-2059428731310439112.post-34101393297471229042008-11-12T14:09:00.023+11:002008-11-28T23:22:34.091+11:00Grilled mango and pecan salad with fetta, avocado and sweet chilli-raspberry dressing<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPrzGkwPOSTXk8PWOI-HdKqp6JjL5xrWDjUk6XDfU6MbB1GApiAX4HL_aV_hQO47xEs99ksadVAa95r-9jGHJyIlbLUgfNwfUefhVBIHdg5s7l3KCUox1cPoyJz7Iqld6-80KydkpTAQ/s1600-h/grilled_mango_salad_600px.png" target="blank"><img id="BLOGGER_PHOTO_ID_5268009780886577714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 227px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPrzGkwPOSTXk8PWOI-HdKqp6JjL5xrWDjUk6XDfU6MbB1GApiAX4HL_aV_hQO47xEs99ksadVAa95r-9jGHJyIlbLUgfNwfUefhVBIHdg5s7l3KCUox1cPoyJz7Iqld6-80KydkpTAQ/s400/grilled_mango_salad_600px.png" border="0" /></a></p><div align="justify">I have the best ideas when I am stuck with a few odd ingredients in the kitchen. In this case it was mango, fetta and avocado. I knew I had to use all three in the same dish… but what to do?! Then I remembered the Cuttaway Creek raspberry wine vinegar I had purchased on a girls’ weekend away in the Southern Highlands some months ago. What a perfect accompaniment to mango! I wanted to bring out the flavour of the mango so I grilled it and threw in a few pecan nuts for protein. The smell of mango and pecans frying together is divine; I suggest you put your schnoz right in there while it is cooking! Sweet chilli sauce adds a hint of chilli to the dressing and the sweetness of the mango and raspberry vinegar are perfectly complemented by bitter radicchio and rocket leaves and the saltiness of fetta. Add some creamy avocado and fragrant basil… and you have my new favourite salad!<br /><br /><strong>Serves 2</strong><br /><br /><em>Salad<br /></em>1 mango, cut into large slices<br />1 handful of pecans<br />1 Tbsp olive oil<br /><br />2 handfuls young radicchio leaves, or centre leaves of large radicchio<br />2 handfuls of young minuette lettuce leaves, or other green lettuce such as endive<br />2 handfuls of rocket leaves<br />1 avocado, halved then sliced<br />1 handful of basil leaves, sliced thinly<br />100g fetta cheese, crumbled<br /><br /><em>Dressing</em><br />1/8 cup raspberry wine vinegar*<br />1/8 cup sweet chilli sauce<br /><br /><strong>Method</strong><br />Arrange radicchio, minuette lettuce and rocket leaves on serving plates. Top with avocado, basil and crumbled fetta. Heat olive oil in a grill pan and fry mango slices until golden on all sides. Add pecans and grill for a few extra minutes. Arrange grilled mango slices and pecans on top of salad. Mix together raspberry wine vinegar and sweet chilli sauce and drizzle over salad. Enjoy!<br /><br />* <a href="http://www.southernhighlands.net.au/index.pl?page=3&company_id=11">Cuttaway Creek raspberry wine vinegar</a> is from the Southern Highlands, NSW Australia. It is so sweet and tasty you could almost drink it on its own!</div>guavablossomhttp://www.blogger.com/profile/09783739603057976449noreply@blogger.com2tag:blogger.com,1999:blog-2059428731310439112.post-80775846542656417872008-11-12T13:58:00.000+11:002008-11-12T14:07:59.527+11:00Welcome to guavablossom food blog!This blog is dedicated to vegetarian/vegan cooking with a tropical flavour! Enjoy! :)guavablossomhttp://www.blogger.com/profile/09783739603057976449noreply@blogger.com0