Frozen smores icy cocoa shake

Frozen smores icy cocoa shake

Ingredients:

2 Tbsp cocoa mix
2 cups vanilla soy/hemp/coconut ice cream
1/2 tsp cinnamon
1 cup vanilla soy milk
1/4 cup ice cubes
1 frozen banana (opt'l)

 

Preparation:

Blend until smooth. Pour. Garnish. Serve 

Tomato rice

Tomato rice

Ingredients:

6 cups of rice, cleaned and tossed
1 cinnamon stick
5 cloves
2 star anise
5 cardamon pods
2 screwpine leaves (daun pandan)
6 fresh red tomatoes, finely chopped
1 grated carrot
1 can of evaporated milk
salt, to taste

Blended/Pounded/Chopped Items
4 garlic
2 inch ginger
2 big onions

Garnishing
Raisins
Grated carrots
Fried onions

Preparation:

step 1
1. In a pot, pour some oil until it is heating a bit. Put in cinnamon stick, cardamon pods, cloves, star anise and screwpine leaves. Mix for a few seconds before putting in the blended items. Mix well until all ingredients turn aromatic.

step 2
2. After that, put in the chopped tomatoes and carrot and cook until very tender.

step 3
3. After the tomatoes and carrots are dissolved, add in the rice. Stir well until all ingredients are coated well.

step 4
4. Add in the evaporated milk, salt and water until it is enough to cook the rice (you have to adjust the water according to your type of rice or cups)

step 5
5. Cook the rice until it is done.

step 6
6. When it is ready, serve in a serving plate with some raisins, fried onions and grated carrots. 

Gruyere custard

Gruyere custard

Ingredients:

300 ml cream
300 ml milk
1 cup / 250 grams grated Gruyere cheese
6 egg yolks
1 tablespoon butter to grease the ramekins
50 grams Spanish anchovies, oil drained
White pepper
1 garlic clove
125 grams butter, softened
1 tablespoon of picked thyme leaves
1 lemon, juice only
3 bunches asparagus, wooden stems cut

Preparation:

step 1
Set a bain-marie over gently boiling water. In the bowl the cream, milk and parmesan and mix cooking until the parmesan has dissolved. Pour into a bowl and refrigerate to cool completely.

step 2
Preheat the oven to 120 C.Have 12 small ramekins that will each fit 100ml of liquid ready and greased with the soft butter or an oil spray. Set them in a deep roasting tray.

step 3
Heat up milk and cream, add cheese and let it melt, stir constantly.
Mix the egg yolks with the Gruyere cream. Add a touch of white pepper and mix well. Ladle into the ramekins mixing at all times to ensure the Gruyere is balanced in every ramekin.

step 4
Boil a full kettle of water. Set the roasting tray in the oven shelf and pour enough water to half way up the side of the ramekins, cover the whole dish with aluminum paper and cook for 45 minutes or until the custard has set. Remove form the oven and cool them in their dishes.

step 5
Melt the butter in a large clean frying pan until it foams. Keep mixing the pan to avoid the butter burning in the warm spot. When the butter stops foaming keep a good eye for it to reach a golden color and then add the chopped anchovy and Garlic and mix with a whisk to incorporate. Quickly add the thyme and lemon juice and pour the butter in a small casserole to avoid it burning as the butter will continue cooking in the hot pan.

step 6
Bring a large pot of salted water to the boil and plunge the asparagus in it. In the meantime keep the custard warm in the oven with twelve plates.

step 7
When the asparagus are cooked but still slightly crunchy drain them. Set the warm plates on a bench; turn the Gruyere custard on each of them by carefully inserting a small knife on the side of each custard to liberate them. Garnish with the warm asparagus