Monday, July 7, 2014

Rhubarb and Frangipane Tart

Rhubarb Compote

2 cups fresh chopped rhubarb, washed
Juice and zest of one orange
1/4 cup maple sugar or brown sugar
Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften.
Uncover and continue to cook another five minutes. Remove from heat, cool.

Saturday, July 5, 2014

Vegan Chocolate Mousse

400 ml coconut cream
2 tblspn cocoa powder
1 cup (tightly packed) soft dried dates, pitted
300g good-quality dairy free dark chocolate, roughly chopped
4 small ramekins, glasses or cups to serve

Friday, June 20, 2014

Friday, June 13, 2014

Saturday, June 7, 2014

Spiced Pear and Almond Tart

Poached Pears 

500ml (2 cups) dry red wine
70g (1/3 cup) caster sugar
2 whole star anise
2 x 7cm cinnamon sticks
1 vanilla bean, split
4 just-ripe pears, peeled

Monday, May 26, 2014

Chicken and coconut milk adobo (adobong manok sa gata)

170 ml(5½ fl oz/⅔ cup) coconut or rice vinegar
400 ml(13½ fl oz) coconut milk
60 ml(2 fl oz/¼ cup) soy sauce
6 cloves garlic, smashed
3 cm(1¼ inch) piece turmeric or ginger, peeled and thinly sliced
3 bay leaves
3 red bird’s-eye chillies, plus extra to serve (optional)
1 tsp freshly cracked black pepper
1whole chicken, jointed into 8 pieces with bone in
steamed rice, to serve

Wednesday, May 14, 2014


2 cups short-grain rice
400 g beef scotch fillet, finely sliced into strips 5 cm long
1½ tbsp soy sauce
140 ml sesame oil
3 tbsp crushed garlic
pinch of sugar
salt and pepper
1 cup dried shiitake mushrooms, soaked until soft, finely sliced
2 small carrots, cut into matchsticks
1 small daikon, cut into matchsticks
2 small zucchini, cut into matchsticks
1 bunchspinach, leaves picked
1 generous cup bean sprouts
4 egg yolks
4 dolsot stone bowls