This has to be up there as one of the most delicious light custardy puddings there is. Zabaglione has been made in Italy for hundreds of years and each region has their version of it with its own history. It’s only got three ingredients, egg yolks, sugar and Marsala wine which gives it a delicious spiced taste. It’s warm creamy and frothy and traditionally it’s served with a little biscuit, like a Lingue Di Gatto, amaretti or cantucci which you can dip in, or you can make my Biscotti.
Belazu sent me a jar of their spicy shawarma paste and I immediately thought of roasting aubergines and chick peas with it. To that I added their forbidden black rice and a little salad and garlicky yogurt it became a shawarma bowl. You can also serve this in a warm flatbread wrap with tahini or humus instead of the rice. It’s Middle Eastern and spicy, creamy, salty and super healthy.
Laksa is a creamy coconutty broth which is spicy, delicious and is a very traditional Thai dish. It’s always served in a big bowl with noodles and with lots of garnishes, so it looks scrumptious. You can also make this recipe with whatever takes your fancy, so you can add different seafood to it like squid and scallops or shell fish. It’s up to you and if you omit the noodles you have a very tasty, creamy low carb meal. It’s perfect for date night dinner with your darling, when you fancy something hot and spicy.
This laksa is my version of the delicious coconutty creamy sweet and sour Thai broth. Although more of a meal. It’s got soft boiled eggs and roasted tomatoes with spinach and leeks. It works because they are all flavours that work well together. It’s perfect for a midweek supper or on a date night. Once you have made the laksa paste you can keep it for a long time in the freezer for future use. The laksa jars in the supermarket aren’t as good and fresh tasting, but they are fine if you can’t be bothered to make it.
3 tablespoons of laksa paste, see below or shop bought from supermarket
A handful of baby tomatoes halved
A handful of baby spinach
A handful of shredded leek
400ml coconut milk
2 teaspoons of coconut oil
1 1/2 teaspoons of maple syrup
1-2 shelled boiled eggs per person (I like them soft boiled)
400ml of vegetable stock
Juice of two limes plus one more to make into wedges
A small handful of finely chopped salad onions
100g of uncooked brown rice noodles, follow the instructions on the pack (You can use standard noodles)
A small piece of julienned cucumber for garnish
A small sprig of fresh coriander
Salt to taste
2 red chillies
2 cloves of garlic
Half a thumb of ginger root or galangal
4 small chopped shallots
1 stick of lemon grass
1 tablespoon of tamarind
2 tablespoons of cashew butter or 50g of raw cashews
Put all the ingredients into a small blender and whizz up till smooth. I used my stick blender to do this and it worked really well. Put paste into a container and keep in the fridge for up to two weeks or much longer in the freezer. Continue reading