Ingredients 100 g brown rice 1 shallot (or small onion) 1oz (25 g) ginger 2 cloves of garlic 2-3 tbsp curry paste (green or mild tikka masala paste) 9oz (150 g) broccoli florets 10oz (300g) red kuri squash (or butternut squash) 5 oz (150 g) chickpeas (canned) 1 1/4 cups (300 ml) coconut milk 1/2… Continue reading Vegetable Curry
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Gluten Free Chocolate Cake
My vacation in France has come to an end. I am still daydreaming about the delicious food I ate there, especially the desserts. I wanted to share the recipe for a cake that I made for a very dear friend of mine who can't eat gluten. She loves raspberries and chocolate so this… Continue reading Gluten Free Chocolate Cake
Devil’s Chicken
Ingredients (Serves 2) 2 pounds (1kg) chicken wings 2/3 cups olive oil juice of large lemon 2-4 sage leaves 2-4 small chilies, finely minced (or 1/2 tsp dried chili flakes) 2 shallots 3 garlic cloves 4 tbsp Italian parsley 2 tbsp softened butter Wash the chicken wings and pat them dry. Prepare a shallow… Continue reading Devil’s Chicken
Carrot Cake With Thyme, Lime and Coconut Frosting
Photography by: Kalyn Michele Photography Preparation and baking time 1 hour 20 min Ingredients 4 Eggs pinch of salt 2/3 cup (150 g) sugar 1 1/2 cups (350 g) shredded carrots 3/4 cup (200 g) ground almonds 1 lime (zest) 3 sprigs of thyme 4 1/4 Tbsp's of flour (40 g) 1/4 cup… Continue reading Carrot Cake With Thyme, Lime and Coconut Frosting
Tagliatelle in Creamy Saffron Sauce
Ingredients (Serves 2) 150g tagliatelle 1 package, approx. 3.5oz (100g) Italian parma ham (or bacon bits) 20-30 saffron threads 2/3 cup heavy cream 1/2 cup shredded parmesan 1 egg yolk salt and pepper to taste Prepare all the ingredients. Start boiling water, add the pasta and cook until it is al dente. Cut the ham… Continue reading Tagliatelle in Creamy Saffron Sauce
Potato-Squash Stew
Ingredients (Serves 2) 1(150g) small Red kuri squash 4 (400g) medium potatoes 1/2 (50 g) celery root 1 (100 g) large carrot 2 (100 g) small onions 2 Tbsp olive oil 1 bayleaf 1 sprig rosemary 1 Tbsp tomato paste 2 1/2 cups ( ca. 600 ml.) Vegetable stock Salt and pepper 1/4 pound… Continue reading Potato-Squash Stew
Nut Meg's Kitchen 