Archive for February, 2012

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pastel de coco y almendras sin harina (gluten-free coconut-almond cake)

February 28, 2012

pastel de coco y almendras sin harina (recipe invented by ChoCoRRoL)

ingredients/ingredientes:

200 g ground almonds/almendras molidas
170 g sugar/azúcar
70 g dessicated coconut/coco rallado
4 eggs/huevos
100 g melted unsalted butter/mantequilla sin sal derretida
150 ml coconut milk/leche de coco
1 tablespoon gluten free baking powder/royal sin gluten
1/4 tablespoon almond essence/esencia de almendras

in a bowl combine ground almonds, dessicated coconut, sugar and baking powder.
in a large bowl whisk together eggs and almond essence. add coconut milk, melted butter and whisk more.
add half of the dry ingredients to the egg mixture and whisk. add the other half and whisk until the batter gets smooth.
agrega la mitad de los ingredientes secos a la mezcla de huevos y batelos. agrega la otra mitad y bate hasta que la masa quede suave.
grease the spring-form pan with butter and cover with dessicated coconut.
engrasa el molde desmontable para hornear con mantequilla y cubrelo con coco rallado.
pour the batter into the baking pan.
vierte la mezcla dentro del molde.

bake the cake in an oven preheated to 180°C for 45 to 50 minutes. let it cool down before serving. as a tip i would recommend you to serve the cake with warm raspberry sauce
hornea el pastel en el horno precalentado a 180°C por 45 a 50 minutos. déjalo enfriar antes de servir. como un consejo les recomendaría servir el pastel con una salsa de frambuesas caliente

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thank you colores sabores olores

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Chinese-style meat buns

February 26, 2012

[Chinese Style Meat Buns]

Ingredients:

Dough

1/2 cup warm water
2 1/2 tsp dry yeast
1/4 cup sugar
2 1/4 cups all purpose flour
1 egg, beaten
3 tbsp oil
1/2 tsp salt

Filling

1 pork loin (1 1/2 lb)
2 tsp garlic and ginger paste
1 tbsp vegetable oil
2 tbsp honey
2 tbsp hoisin sauce
2 tbsp light soy sauce
1 tbsp red wine
1/2 tsp freshly ground pepper
pinch of salt
1/2 tsp five spice powder
1 tsp sesame oil
1 tbsp vegetable oil
2 sprigs green onion, finely chopped
Egg wash
1 egg, beaten

Directions:

In a small bowl, mix the warm water, sugar and yeast and let it sit until it starts foaming, for about 15 minutes. In a large bowl add the flour and to it add the egg, oil, salt and the yeast mixture.
Mix it all together using your hands, if you find the dough too sticky just add more flour. Knead the dough on a floured surface for a few more minutes, until it becomes elastic. Place the dough in a lightly oiled bowl and let it rise until doubled in size, in a warm spot.
Cut up the pork loin in small pieces and set aside. In a medium sized bowl, add the garlic and ginger paste, vegetable oil, honey, Hoisin sauce, soy sauce, wine, pepper, salt, five spice powder, and sesame oil. Whisk everything all together and add the pork to it. Let the pork marinate for about 1 hour, or until the dough is almost ready.
eat a skillet, over medium heat and add a tablespoon of vegetable oil to it. When the oil is hot add the pork mixture including the marinade to it and cook until the pork is cooked thoroughly, for about 5 minutes. Before removing it from heat, add the green onions to it and mix well.
Preheat oven to 350 F degrees.
Divide the dough into 12 equal pieces. Roll each piece into a ball.
Using a rolling pin, roll out each ball into a disc, so that it’s about 4 or 5 inches in diameter. Place heaping tablespoon of the meat mixture in the middle of it.
Seal the bun by gathering up the edges of the disc.
Place the sealed side down bun, on an ungreased baking sheet. Repeat with remaining balls and meat mixture.
Brush the buns with egg wash and bake for about 15 to 20 minutes or until the buns are nice and golden brown.

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read the recipe here

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raw “brownie”

February 20, 2012

The Raw Brownie

Ingredients:
2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt

Directions:
1. Place walnuts in food processor and blend on high until the nuts are finely ground. (this is the flourlike part, so grind them extra-fine.)
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.

edit:
on its own, it’s good. nutty, chocolatey, crumbley and almost truffle-y – very rich, good but not my favorite thing, as i’m not a huge chocolate fanatic. together with the chocolate pudding, though, they are PERFECT. i mean, this combination of things is so perfect, i can’t even convey it to you. i know it sounds weird, especially with the avocado. but chunks of raw brownie in raw chocolate pudding really tastes like brownies in banana-chocolate pudding. i am not a raw foodist, i am not gluten-free; this just happens to be a raw, gluten-free, vegan dessert that i like as much as buttery cookies. and trust me, that’s a high honor coming from me. this brownies-and-pudding combo is one of my favorite desserts of all-time. it reminds me of a banana-fied version of brownies with icecream on top at the local diner. this is serious. i’m going to be making these two desserts together whenever i can afford to.

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ristra hot-sauce

February 18, 2012

RISTRA – n – an arrangement of drying chile pepper pods

i think it’s finally time to cut down one of the beautiful ristras i made last summer with garden jalapenos and thai chilis!

process:

cut down chiles
rinse dried chiles
toast twice as many as you’ll need at 250 for 10 mins or pan-fry until puffy (EASILY BURNED! TURN OFTEN! BURNING RUINS HOT SAUCE!)

grind half into chile powder; keep in an airproof container for later use. you’ll thank me later. come on, you have your food processor out already!

then take 10 pods and simmer in a cup or two of water for about ten minutes.

taste chile water. if bitter, replace with 1-2 c fresh water.

puree. strain out seeds for a milder version.

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what i actually did:

hot chile puree
roasted carrots
roasted bell pepper
roasted summer squash
roasted garlic
fresh parsley
lime juice
roasted coriander
lime pickles
ginger juice
salt
brine from lacto-fermented green tomatoes and garlic
mango juice

awesome. super-sweet. could be sourer. next time, i might add some live vinegar.

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cold-infused simple syrup

February 18, 2012

i just learned today that heating sugar and water to make simple syrup changes the chemical composition and, therefore, the “mouth-feel” and, apparently, awesomeness suffers.

though i am a huge fan of boiling fresh ginger with my simple syrup, it was suggested to simply combine equal parts sugar and water in a bottle and shake on and off for five minutes.

well, i don’t know how much i care about mouth-feel, but i do know that i hate cleaning the saucepan after cooking up simple syrup. i’ll try it this way next time!

(add cardamom and ginger for the best lemonade-simple-syrup you’ve ever had! i learned this from googling the winners of a “favorite drinks” facebook poll that was mostly in a transliterated language. still my favorite simple syrup!)

thanks, chow tips!

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raw chocolate pudding

February 18, 2012

Raw Chocolate Pudding
No gluten, dairy, soy, nut, eggs – and very little effort

1 avocado, removed from skin and pit
1 banana
1 cup coconut milk, watered down a little
1/4 cup cocoa powder
2 tablespoons honey
1 teaspoon lemon juice

blend.

EDIT:

#*(^#@)(@&^)^@*&%#&# TRY THIS RIGHT NOW. JUST DO IT.
THE TEXTURE IS DAIRY, ALL THE WAY.
ONE OF THE BEST VEGAN DESSERTS EVER.
must be eaten in combination with raw brownies to create this reaction.

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radish recipes

February 18, 2012

i will not lie; i hated radishes as a child, and refused to try them again until a few years ago.

thank you, kathy, for showing me the way of the radish.

i love this list of ten tasty radish dishes.

TO TRY:

1. citrus-radish confit

2. detox salad

3. radish and goat cheese raita

4. radish and butter sandwich
can’t go wrong with this one.

5. baked radish chips

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edit 2/22
radish-avocado-diyhotsauce salad – creamy, crunchy, spicy, sweet (from the roasted carrots) and 100% from scratch.

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