Sarah’s Indian Kimchi

sarahs-indian-kimchi-recipe

Sarah’s Indian Kimchi

This more unusual kimchi was inspired by this Sarah Wilson recipe. It’s just as easy to make as my Simple Crunchy Kimchi and has the added bonus of being a little bit more exotic in the flavouring department. If you can’t get your hands on daikon (a large Asian radish) just replace it with white cabbage.

This kimchi is lovely as a side to Indian food. It’s also good anywhere you want to add some crunch, a serve of veggies and / or a flavour explosion! I prefer it with the fenugreek seeds because they add a lovely Indian flavour. If you can’t find them it’s great without too!

makes 1 large jar (about 1L / 4 cups)
takes about 30 minutes active time + a few days fermenting
1 daikon
500g (1lb) carrots
3 teaspoons chilli flakes
5cm (2in) piece fresh turmeric, grated
2 teaspoons fenugreek seeds (optional)
2 teaspoons mustard seeds
2 tablespoons fine salt

1. Get yourself a clean, dry jar about 1L (4 cups) plus an extra little jar in case you need it.

2. Wash your diakon and carrots. Grate them using your food processor or a box grater and your muscles. Place grated veg in a large bowl.

3. Add chilli flakes, turmeric, fenugreek seeds, mustard seeds and salt to the veg. Toss with clean hands and cover with a tea towel. Stand at room temp to allow the salt to soften the veg. I leave it at least an hour but you could leave overnight.

4. Pack diakon carrot mixture into your large jar. I use a combo of clean hands and a spoon. You want to really squash it down to release the juices. If it won’t all fit, put the extra in your backup jar. Leave a little room at the top of each because it will expand as the fermentation happens. Divide leftover juice from the bottom of the bowl between your jars. You want the cabbage to be covered by liquid. If there isn’t enough, top with a little filtered water. Top with lids.

5. Place your jar(s) on a plate to catch any juices that overflow (this happens frequently to me). Stand at room temperature out of direct sunlight for 2-3 days or longer.

6. Every day open the jar to release any gas. Once I can see evidence of bubbles I usually seal the lids and pop in the fridge. Typically this is on the 3rd day but in winter it might be longer and less in Summer. If you’re not sure, I’d err on the side of putting it in the fridge earlier. If you taste and decide it’s too bland you can always leave it out again to get more funk happening. But once it’s too funky there isn’t much you can do.

7. Keep in the fridge for a few months.

Variations

no daikon – replace with 1/2 large white cabbage.

no turmeric – if you can’t find fresh turmeric, use 1 tablespoon turmeric powder. You can skip it but it give the kimchi it’s beautiful yellow colour.

no mustard seeds – you could substitute whole grain mustard or just skip it.

no fenugreek seeds – Fenugreek seeds are available from good spice suppliers or Indian grocery stores. You can skip it or add 1-2 teaspoons curry powder for some extra spice.

no chilli flakes – you can use any form of chilli you like, dried, powdered or fresh. Just err on the side of not enough spicy heat because you can always add more. And you could skip the chilli if you prefer a milder pickle.

different veg – shaved cabbage, regular radishes, grated beets, grated fennel, chopped bok choy, chopped green onion (scallions / shallots) can all be added.

salt – salt keeps the texture crunchy. So I tend to err on the side of more but you could try less if you needed to. I use finely ground Himalayan rock salt but any salt apart from Iodized salt is great. I’ve read the iodine can hinder growth of the lactic acid bacteria.

Prepare Ahead?

A must! Keeps in the fridge for months.

More Fermented Food + Gut Health Resources on Stonesoup

20 Best Foods to Improve Your Gut Health
The Number 1. Way to Improve Your Gut Health
4 Reasons I LOVE fermented foods
How to Make Yoghurt
An Easy Way to Make Kimchi
Simple Sauerkraut Recipe
Fermented Chilli Hot Sauce
Fermented Vegetables Recipe

With love,
Jules x

ps. Tired of deciding what to cook?

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Smoky Roast Mushroom Bowls

smoky-roast-mushroom-bowls-recipe

Smoky Roast Mushroom Bowls

Mushrooms are one of my favourite veg, especially roast mushrooms. I love their earthy flavour and meaty texture.

Normally I stick to the classic garlic and thyme to flavour them. For some reason, a few weeks ago, I thought I’d experiment with Spanish-syle smoked paprika.

Even I was surprised how amazing it tasted. And my Irishman, who isn’t wild about mushrooms, was raving too. Win!

enough for: 2
takes: 30 minutes
500g (1 pound) large flat mushrooms, sliced
2 teaspoons smoked paprika
3 tablespoons extra virgin olive oil
2 large handfuls walnuts
salad leaves, to serve
sour cream, to serve

1. Preheat your oven to 250C (480F). Toss sliced mushrooms, paprika, oil in a roasting pan. Scatter over salt. Roast, uncovered for 10 minutes.

2. Stir mushies and add walnuts. Cook for another 5 minutes or until the mushrooms are tender and the walnuts toasted.

3. Divide salad leaves between two bowls. Top with hot mushies and walnuts. Finish with a good dollop of sour cream. If you want to get fancy, sprinkle over a little more smoked paprika to make the sour cream look pretty.

Wine match: A nice earthy Pinot Noir.

Variations

no oven – just pan fry the mushrooms and nuts instead.

no smoked paprika – use regular paprika or just skip it or replace with a small bunch thyme.

carnivore – add chorizo or chicken thigh fillets (or breasts) as well as, or instead of the walnuts. Or serve with jamon or prosciutto.

nut-free – see the carnivore options or replace with a poached or fried egg.

different mushrooms – use any mushrooms you like, just remember to adjust the cooking time for smaller or larger ones.

more substantial – use more nuts or see the carnivore option. Or serve with mayo instead of the sour cream.

carb-lovers – serve with crusty bread and butter, warm tortillas or toss in some cooked grains like farro, quinoa or brown rice.

dairy-free – replace sour cream with mayonnaise or smashed avocado and lime juice.

hot! – use hot smoked paprika or add some fresh or dried chillies.

Prepare Ahead

The mushrooms can be roasted ahead but don’t add the walnuts, salad or sour cream. Store roast mushies in the fridge for up to 2 weeks or freeze. To serve, toast walnuts in a dry frying pan for a few minutes. Then warm the mushrooms in the pan with a little extra oil. Then serve as per the recipe.

Video Recipe

Watch the Video Version of the Recipe

More Mushroom Recipes

Mushrooms with Lentils
Roast Mushroom Salad
Roast Mushroom ‘Toasts’
9 things you probably don’t know about mushrooms
Simple Mushroom Soup
Mushroom ‘Sarnie’
Braised Mushrooms
Mushrooms with Butter Beans
Buttery Mushrooms with Poached Eggs & Dukkah

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Curry Stuffed Eggplant with Yoghurt

Curry Stuffed Eggplant with Yoghurt Recipe

Curry Stuffed Eggplant with Yoghurt

Roast eggplant halves are my favourite go-to low carb alternative to stuffed baked potatoes or sweet potato. Not only are they easier on the carbs, they’re also quicker to cook!

I normally go for Italian or Middle Eastern flavours with my eggplant, but a few weeks ago I had some leftover lamb curry and some eggplant in the fridge. You know where this story is heading…

enough for: 2
takes 40 minutes
2 medium eggplant
2 handfuls cooked meat / lentils / chickpeas /quinoa / rice
2-3 teaspoons curry powder
Greek yoghurt, to serve
1-2 handfuls roast cashews or peanuts
baby spinach or salad leaves, to serve

1. Preheat your oven to 250C (480F). Halve eggplant, lengthwise. Score the cut side by lightly slashing a few times to allow the oil to penetrate the flesh and make it look pretty. Drizzle really generously with olive oil and roast cut side up for 20-30 minutes or until eggplant is well browned.

2. While the eggplant is cooking, warm your cooked meat / lentils / chickpeas in a frying pan with some more olive oil and the curry powder.

3. When the eggplant is cooked, divide between two plates. Top with warm curry mixture, nuts and drizzle over yoghurt. And pop the baby spinach on the side.

WINE MATCH: A full bodied white like Chardonnay or Arneis.

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Variations & Substitutions

carb-lovers – roast whole sweet potato or potatoes until tender. Then cut in half and top as per the recipe. Or serve eggplant with warmed flat bread.

dairy-free – use coconut yoghurt, mayo or just drizzle with some peppery extra virgin olive oil instead.

carnivore – brown some lamb or beef mince (ground meat) in a little oil before adding the curry powder.

more substantial – use more nuts or serve with mayo instead of the yoghurt.

nut-free – just skip them or replace with extra filling.

different spices – garam masala will work. Or try a mixture of 1 teaspoon each ground cumin, coriander and paprika.

different veg – large flat mushrooms can be roasted like this instead (no need to score). Or see the carb-lovers.

Video Recipe

Watch the Video Version of the Recipe

Prepare Ahead

The eggplant can be roasted ahead. Store it by itself in the fridge for up to 2 weeks or freeze. The filling meat / lentils / chickpeas / quinoa can also be prepared and stored in the fridge up to a week (for the meat) or 2 for the rest. Filling can be frozen.

More Eggplant / Aubergine Recipes + Ideas

Eggplant & Chorizo Supper
Spiced Eggplant with Yoghurt & Quinoa
6 Healthy Ideas for Aubergine (Eggplant)
Babaganoush
White Bean & Eggplant Soup Recipe
7 Things You Should Know About Eggplant
Simplest Baked Aubergine (Eggplant) with Tomato & Pesto
Lebanese Roast Ratatouille with Hummus
Easy Spiced Eggplant

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.

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Korean Spicy Chicken BBQ Tortilla Pizza

Originally posted from: http://mykoreankitchen.com/korean-spicy-chicken-bbq-tortilla-pizza/

It’s Korean spicy chicken day! OK, if you’ve been following me for a while, you would have noticed my love for spicy food and chicken.  (But I want to point out that my food isn’t overly spicy compared to some other Korean’s spicy food. After many years of my overseas life, I just can’t eat…

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Yummy Healthy Cake

Chocbeet Cake

Description

This fabulous recipe is another one where you can have your cake and eat it too! without feeling guilty. This cake is high in phytonutrients has naturally occurring nitrates, is high in Vit C, Vit B3, Vit B6, folate, manganese, potassium

Information

By:
Servings: 0
Preparation time: 10
Cooking time: 30
Total time: 40
Category: Snacks
Cuisine: Australian
Rating: Not rated

Ingredients

  • 3/4 cup coconut oil
  • 1/2 cup maple syrup
  • 1 medium (about 3/4 cup) peeled raw beetroot finely grated
  • 2 cups almond meal
  • 3 eggs beaten
  • 3 tablespoons coconut palm sugar
  • 3 teaspoons baking powder
Chocolate Icing
  • 3/4 cup organic 80% or higher dark chocolate - cocoa nibs
  • 1/4 cup coconut cream

Instructions

  1. Preheat oven to 180°C - fan forced
  2. Line a cake tin with greaseproof paper
  3. Peel and quarter the raw beetroot and either grate or put in food processor and pulse until finely chopped - it will be wet.
  4. In a saucepan add coconut oil, maple syrup, cocoa and beetroot - juice and all and stir on very low heat until all combined and it resembles a smooth chocolate sauce.
  5. In a large bowl mix together the almond meal. coconut palm sugar and baking powder until combined. Then add the beaten eggs and the chocolate/beetroot mix and stir until completely combined.
  6. Once combined pour the mix into the lined cake tin and put in the oven for 30 - 40 mins until cooked through.
Chocolate Icing
  1. Melt chocolate in saucepan on very low heat, take off the heat and gradually pour in the coconut cream and beat until combined.
  2. Leave it to cool for a few minutes and then continue to beat until it is smooth and glossy
  3. Once cake is cool - add icing

Note

 

The Case for Carob – This Chocolate Alternative Has A Lot to Offer

Originally posted from: http://www.organiclifestylemagazine.com/the-case-for-carob-this-chocolate-alternative-has-a-lot-to-offer

 

Cacao growers are facing climate fluctuations along with a growing list of diseases and pests that attack their crops. While the Foundation for a Sustainable Cocoa Economy is on the case (breeding new varieties of cacao and looking for locations… [read]…

 

Korean Sweet Pancakes (Hotteok)

Originally posted from: http://mykoreankitchen.com/2016/02/20/korean-sweet-pancakes/

Today I’m sharing my sweet tooth love with you. I’m here to present my Korean sweet pancakes (Hotteok or Hoddeok, 호떡) recipe! My original recipe is like 9 years old now and I wanted to revamp this recipe for a while with a 💯 better, clearer & quicker version and some new photos. (You will hear…

Read More

The post Korean Sweet Pancakes (Hotteok) appeared first on My Korean Kitchen.

Korean Rice Cake Skewers (Tteok Kkochi)

Originally posted from: http://mykoreankitchen.com/2016/02/13/korean-rice-cake-skewers/

Do you like rice cakes? I love them. I particularly love the soft and chewy texture of them. Korean rice cakes are usually one of two types, sweet or savoury. Today I want to share my Korean rice cake skewers (Tteok Kkochi, 떡꼬치) recipe, which is made with savoury kind of rice cakes. Who has…

Read More1.-Korean-rice-cake-skewers-Tteok-Kkochi

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Make Your Own Coconut Milk

How to Make Your Own Coconut Milk

I find coconut milk to be an easy recipe, but if you’re picky about the texture, coconut can be a little more labor intensive. What I love about coconut milk is that I find it to be the most versatile, the most robust, and the most beneficial of all the nut milks.

Coconut milk can be cooked at moderate temperatures without affecting the health benefits, the fat is incredibly good for you.

  • 1 cup dried organic coconut chips -or- between 2-3 whole, mature coconuts
  • 2 cups hot filtered water

Instructions

If you’re using whole coconut, extract the meat. You can also use coconut water to substitute for water.

Blend. Blend for a while; take your time. You can blend at high speeds as well since coconut is not very susceptible to heat damage. When the coconut meat is as liquefied as possible, transfer the contents of your blender to the cheesecloth or other strainer.

Some people repeat the process, blending more and then straining again.

The recipe below uses hot water to further emulsify the coconut meat into the water.

 

Piri Piri Chicken Easy Bake

 

 

Piri Piri Chicken

Piri Piri Chicken

Description

A delicious spicy easy bake recipe

Information

By:
Servings: 4
Preparation time: 15
Cooking time: 45
Total time: 60
Category: Dinner
Cuisine: South African
Rating: Not rated

Ingredients

  • 8 chicken thigh cutlets
  • 2 tblspns piri piri barbeque seasoning
  • 2 tspns olive oil
  • 1/3 cup chicken stock
  • 750 grams chat potatoes - quartered
  • 250 grams vine cherry tomatoes
  • 1 medium red onion, thickly sliced
  • 2 tbspns fresh lemon juice
  • lemon wedges to serve
  • chopped fresh parsley to serve

Instructions

  1. Preheat oven to 200°C
  2. Combine chicken and seasoning in a large bowl. Massage well to coat
  3. Heat oil in a large flameproof roasting pan over high heat, add chicken - skin side down.
  4. Cook for about 3 minutes or until skin golden brown - transfer to a plate
  5. Add the chicken stock to the roasting pan and bring to the boil.
  6. Remove from the heat after turning stove off.
  7. Arrange potatoes, tomatoes and onion over the base of the roasting pan
  8. Place the chicken pieces on top of the vegetables - skin side up
  9. Pour over lemon juice
  10. Cook in hot oven 200 °C for approx 45 minutes, or until chicken is cooked through and potatoes are tender.
  11. Garnish with parsley and serve with side salad and lemon wedges

    Note

    You can replace the chicken thighs with drumsticks or Marylands if you prefer.