Olive tapenade & cashew spaghetti

I'll keep this one short and sweet:

Spaghetti/bavette

Olive oil
Crispy fried garlic
Dried thai basil
Dried lemon basil
Dried chili
Olive tapenade
Fried cashews
Salt

Simple & Yummy! Try it!

Cold noodle salad

This recipe is here by request. It's not exhaustive, by any means - there are many more ingredients that would go nicely with this dish, like fried mushrooms, coriander, tempe, various vegetables, eggs (if you eat them), chili with soya sauce - & whatever else you'd like to experiment with!

200 g tofu
150 g rice noodles
5 cloves deep fried garlic
3 shallots
100 g pineapple
250 ml coconut milk
3 tbsp (or more) soy sauce
100 g kale or broccoli
100 ml plain roasted peanuts
50 ml brown sugar
1. Deep fry garlic then put aside when golden.
2. Dice tofu into roughly 1-inch cubes.
3. Using the same oil, fry tofu cubes until slightly golden on the outside.
4. Boil noodles with adequate water until soft, then remove from heat.
5. Pour cold water over noodles and drain.
6. Add deep fried garlic to noodles.
7. Combine coconut milk and soy sauce.
8. Chop shallots small, and dice pineapple.
9. Chop kale or broccoli and steam briefly so that they are hot, but still crunchy.

You can either serve all these ingredients separate, allowing everyone to add things to suit their tastes, combine them and serve ready. The main thing is the coconut milk sauce, though.

What you should have now is:
1. Cold noodles with garlic
2. Deep-fried tofu
3. Coconut milk with soy sauce
4. Shallots
5. Pineapple
6. Kale/broccoli
7. Peanuts
8. Sugar

Ratatouille lasagne

4 sheets lasagne

4 tomatoes
2 tbsp vinegar
3 cloves garlic
1 tbsp pepper
1 handful basil

100 ml soy mince
100 g mushroom

5 baby carrots
10 new potatoes
1 zucchini
5 cloves garlic
2 onions
1 sprig rosemary
1/2 capsicum
3 tbsp olive oil
1 tsp sea salt

50 g 'mozzarella'

1) To make sauce, finely dice tomato and chop basil and garlic
2) Add to pot with vinegar and turn up heat
3) Heat oven to 200
4) Meanwhile, cover bottom of oven pan with sheets of lasagne
5) Boil soy mince with enough water, and when it's the texture of minced meaty, add a tbsp of oil
6) Halve baby carrots and new potatoes
7) Dice zucchini, capsicum and onions
8) Thinly slice garlic
9) Place the vegetables in a bowl with olive oil and sea salt and mix well
10) When tomato sauce is ready, add over lasagne sheets
11) Add layer of soy mince
12) Slice mushrooms and add as a layer
13) Pour vegetables in olive oil on top
14) Grate ' mozzarella' on top
15) Place in oven for at least one hour, until potatoes are soft
16) Garnish with basil leaves and serve

Butternut pumpkin potato puree soup

500 g butternut pumpkin
150 g young potatoes
250 g tomatoes
1 onion
5 cloves garlic
100 ml lentils
1 tsp sea salt
1 tbsp pepper
Handful kaffir lime leaves
Plenty of water

Starting with the pumpkins, potatoes and lentils, wash and chop ingredients. There its no need to peel the pumpkin or potatoes. Boil everything in plenty of water for an hour, then puree.

Chocolate strawberry milkshake

1 banana
60 ml oats
200 ml water
200 ml soy milk
10 small frozen strawberries

Boil the oatmeal in water until cooked

Allow to cool for a moment

Blend with the rest of the ingredients

Enjoy!

Pizza

Right: Pizza 1, mediterranean, Bottom left: Pizza 2, satay, Top left: Pizza 3, Cheese and tomato

Pizza dough (enough for three small pizzas)


500 g flour
15 g dry yeast
1 tbsp oil
200 ml warm water
1 tsp salt

1. Combine flour, yeast and salt
2. Add water and oil
3. Knead thoroughly
4. Cover with cloth and let it rise


Freshly rolled dough


Tomato sauce

5 big tomatoes
40 ml red wine vinegar
1 tbsp salt
2 tbsp sugar
1 medium-sized onion

1. Dice onion and tomato
2. Place all ingredients in pot and bring to boil
3. Let simmer for approx. 45 mins - 1 hour (until a lot of the liquid has evaporated)

 
Steaming tomato sauce


Pizza 1 - Mediterranean (soy- and bean- free)

50 g artichoke hearts in oil
30 g sliced black olives
60 g fresh eggplant
1 stalk fresh rosemary
1 handful fresh basil

1. Thinly slice eggplant
2. Sprinkle with salt and let stand for 10 minutes, then rinse
3. Chop artichoke hearts small
4. Mix basil and rosemary together
5. Roll 1/3 of the dough into a small pan (mine had a 25 cm radius). You can just use your fingers!
6. Spread 1/3 tomato sauce on pizza
7. Sprinkle the rest of the ingredients on

Pizza 2 - Satay

100 g tempeh
50 g champinons
3 tbsp chunky, unsalted peanut butter
1 tbsp curry powder
2 cloves garlic
1 tbsp soy sauce

1. Combine peanut butter, curry powder and soy sauce
2. Slice mushroom and tempeh thin
3. Crush and chop garlic
4. Repeat steps 5-7 from first pizza

Pizza 3 - Cheese and tomato (soy- and bean- free if you use dairy cheese)

100 g vegan cheese
1/2 large tomato
40 g zucchini
35 g spinach
1 tbsp oregano

1. Grate cheese
2. Slice tomato very thinly
3. Slice zucchini thin
4. Roll pizza dough into pan
5. Spread tomato sauce on dough
6. Sprinkle cheese on tomato sauce
7. Sprinkle rest of ingredients on

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Corn croquettes with ajard

(Dinner! Photo courtesy of Olga Barmina)

Ingredients:

1 can (340g) corn
1 tsp baking soda
250 ml flour
40 ml soy sauce
100 ml water
5 kaffir lime leaves
5 cloves garlic

100 ml vinegar
100 ml palm sugar
5 shallot
70 g cucumber
20 ml coriander seeds
1 stalk coriander
2 chillies

1. Combine vinegar and palm sugar and mix until sugar is thoroughly dissolved.
2. Finely chop shallots, chilli and stalk of coriander.
3. Thinly slice and quarter the cucumber.
4. Crush coriander seeds.
5. Combine all ingredients and place aside while you prepare the tod mun.

1. Crush and finely chop garlic and place it in a wok with plenty of oil for deep-frying.  Do not heat yet.
2. Combine flour and baking soda.
3. Add water and soy sauce and mix to get a thick paste.
4. Chop chillies and kaffir lime leaves very fine, then add to paste.
5. Thoroughly drain corn and add to flour mixture.
6. Mix thoroughly.
7. Heat up oil in wok and fry garlic until golden.
8. Remove garlic from oil and set aside.  The heat should be hot, but not at full temperature.  4/6 on an electric stove is good.
9. Using two spoons, form paddies with the batter.
10. Deep-fry three at a time until done.
11. Remove from oil and place on paper-towels to absorb excess oil.
12. Repeat steps 9 to 11 until all the batter is finished.
13. Serve with the ajard you set aside and rice.

What to do with the garlic?  Garlic makes a nice addition to lots of dishes, sprinkled on top.  I often fry up a large batch of deep-fried garlic (about 2 heads) and within a couple weeks, it’s gone.  It’s especially good for noodle soups (think instant noodles on a lazy day!) and salads.  However, if you aren’t such a huge fan of garlic, or if you’d just like to use it straight away, you could make a cold noodle salad to go with the Tod Mun.