Baked Buttermilk & Curry Chicken Wings with Coconut Rice and Mango Chutney

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I’ve been into curry lately and wanted to try a new wings recipe. I marinated the chicken wings overnight in a mixture of buttermilk, curry and spices. I then baked them for 1 hour. The result is super tender and flavorsome wings which are complemented very well with the coconut rice and the mango chutney. The wings themselves are not really spice but you can always adjust the heat to your liking. If you prefer, you can also use chicken legs or thighs instead.

This recipe serves 3.

Ingredients:

For the chicken wings:

1,2 kilos of chicken wings

1 litter of buttermilk

2 tablespoons of curry powder

1 teaspoon of cumin

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 teaspoon of salt

1 teaspoon of paprika powder

1 ½ tablespoon of sugar

1 teaspoon of mustard powder

1 ½ teaspoon of cayenne

For the mango chutney:

250gr of diced mango (I used frozen mango, but you can also use fresh mango)

1 medium white onion, finely chopped

1 tablespoon of minced ginger

1 bird’s eye chili, chopped

¼ cup of apple cider vinegar

¼ cup white vinegar

¼ cup of sugar

½ cups of water

Pinch of salt

For the coconut rice:

1 ½ cup of rice

1 ½ cup of coconut milk

1 ½ cup of boiling water

Pinch of salt

Extras:

1 bunch of fresh coriander

Sliced chili (optional)

 

Make the marinade the night before. Place the buttermilk in a large bowl. Whisk in the rest of the spices and then add the chicken wings. Make sure the wings are covered in the marinade. Cover with plastic film and let it sit in the fridge overnight.

The next day, preheat your oven to 180C/350F. Once your oven is hot, line your baking tray with parchment paper. Arrange the wings in a single layer over the prepared baking tray. Sprinkle some salt over them. Bake them for 1 hour.

In the meanwhile, start making the mango chutney. Place all of the ingredients in a pot over medium-low heat. Let it cook for about 18 minutes, stirring from time to time until it has a chutney consistency. Then transfer it to a bowl and allow it to cool down.

To make the rice, place the rice, coconut milk, water and salt in a medium pot over the lowest heat. Give it a good stir and cover it. Let it cook for about 15 minutes. Then let it sit covered until you are ready to serve.

Serve the wings over a bed of coconut rice. Then add some of the mango chutney, some fresh coriander and sliced chili. Enjoy!

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Waffled Pea & Bacon Risotto

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I love to waffle pretty much anything. It makes food crispy and can give leftovers a new life. I made this pea and bacon risotto a while ago, and I waffled the leftovers for breakfast. I just mixed the cold risotto with some breadcrumbs, and waffled it in a well-greased waffle iron. Try to make small waffles so that they are easier to remove from the waffle iron and they are less likely to break.

Ingredients:

For the risotto:

1 tablespoon of olive oil

1 white onion, finely chopped

2 cloves of garlic, minced

400gr of Arborio rice

1/2 cup of white wine

125ml of cream

Salt

Celery salt

40grs of grated Parmesan

1 cup of frozen peas

150grs of crispy bacon slices, chopped (reserve the bacon fat)

For the vegetable stock:

1 ½ litter of vegetable stock

1 ½ cups of frozen peas

For the waffles:

About ¼ of a cup of breadcrumbs per cup of cold risotto

Vegetable oil for greasing the waffle iron

 

Start cooking the bacon in a large pan until it becomes crispy. Chop the bacon and set it aside. Keep the bacon fat.

Heat up the stock and add 1 ½ cups of frozen peas. Let them sit for 1 minute and then blend until smooth using an immersion blender. Keep the stock warm on the lowest heat.

In the pan with the bacon fat, add the olive oil over medium heat. Once the pan is hot, add the onions and cook them until they become translucent. Then add the garlic and rice, cook until the rice becomes translucent (about 1 minute). Then add the white wine and let it reduce.

Start adding the vegetable stock one ladle at a time and keep stirring. Once the liquid has reduced to half, keep adding more stock and stir. Keep doing this for about 20 minutes, until the rice is cooked.

Add the cream, Parmesan, the crispy bacon and the last cup of frozen peas.  Stir until everything is combined and let it cook for about 1 minute to allow the liquid to evaporate a bit and become creamy again. Add salt and celery salt to taste.

This recipe makes 3 plates of warm risotto. You can eat part of it and the rest waffle it. Or let it all cool down and waffle it.

To waffle it, mix about ¼ cup of breadcrumbs per cup of cold risotto. Grease your preheated waffle iron with some vegetable oil. I prefer to make the waffles small so that they don’t break when you take them out. I made each waffle with about ½ a cup of risotto. Serve while hot. Enjoy!

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Peruvian Rice with Clams & Prawns (Arroz con Mariscos)

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This morning I had to go to the Peruvian embassy to vote so I thought, might as well have a Peruvian lunch.This is my version of the classic Arroz con Mariscos., a Peruvian rice with seafood. It usually also has fish, octopus, squid and scallops. Mine is a simpler version with just prawns and clams. It is like a seafood risotto with chilies, coriander and lime. For this recipe you need 2 kinds of Peruvian chili paste. You can usually find them at Latin American stores or online.

This recipe serves 3.

Ingredients:

7 cups of cooked rice

500grs of clams (I used cockles)

400grs of large prawns

2 tablespoons of olive oil

2 tablespoons of butter

½ red onion, chopped

3 cloves of garlic, minced

2 tablespoons of aji panca (a type of Peruvian Chili paste)

2 tablespoons of aji amarillo (Peruvian yellow chili paste)

½ cup of white wine

1 cup of fish or seafood stock (you can also use any stock you like)

1/3 cup of tomato puree

250ml of cream

¾ cup of frozen peas

20grs of grated parmesan

½ cup of chopped coriander

Salt to taste

Juice of ½ a lime

Extras:

More chopped coriander for decoration

Lime wedges for serving

 

Cook the rice. Once it is cooked, start with the rest.

Rinse the clams under cold water for a couple of minutes. Discard of any that are open and don’t close when you tap them.

In a large pan over medium heat, add the butter and olive oil. Once the butter has melted, add the onion and cook until translucent.

Then add the garlic, aji panca and aji amarillo. Cook for 1 minute while stirring.

Add the prawns and cook until they turn pink and are cooked through. This will only take a few minutes, depending on their size. Remove the prawns from the pan and set them aside.

Add the white wine, clams and stock to the same pan where you cooked the prawns. Cover it with a lid until the clams open. Once the clams are cooked, remove them from the pan and set them aside. Discard of any that didn’t open.

Add the tomato puree to the same pan. Stir to mix it well and then add the cooked rice. Stir and add the cream, Parmesan, peas and coriander. Stir until the peas are cooked. Add the juice of ½ a lime and salt to taste.

To plate up, place the prawns and clams on top of the rice. Add extra chopped coriander and serve with lime wedges.

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Kimchi Fried Rice

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I made this for lunch a few days ago to make use of the kimchi I had in the fridge. I got many comments asking me to post the recipe, so here it is. It is very simple and you can add pretty much anything that you have in the fridge, which is what I did.

This recipe serves 1 but you can easily double it.

Ingredients:

2 cups of cooked rice

2 tablespoons of vegetable oil

1/3 cup of kimchi, chopped

1 tablespoon of ginger syrup

1 teaspoon of sesame oil

1 tablespoon of oyster sauce

3 tablespoons of soy sauce

1 teaspoon of Korean chili paste (optional)

A handful of bean sprouts

1/3 of a cup of shredded kale

A handful of edamame, I get it frozen so I just place it in the microwave for 1-2 minutes.

1 teaspoon of black sesame seeds

2 radishes, thinly sliced

1 fried egg

Other nice extra:

A handful of Broccolini sauteed in sesame oil

 

Mix the ginger syrup, sesame oil, oyster sauce, Korean chili paste and soy sauce in a bowl.

Place the vegetable oil in a pan or wok, over medium heat. Once the oil is hot, add the rice and kimchi. Stir-fry for 2 minutes. Then add the sauce, bean sprouts and kale, stir-fry it for about 3 minutes.  Then add the edamame and mix well.

Serve it with a fried egg, radishes and some black sesame seeds.

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Black Rice & Shredded Brussels Sprout Salad with Leek and Whole Grain Mustard Vinaigrette

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A healthy and filling salad with a tangy vinaigrette. I’ve only started cooking with black rice a few months ago and I really love its chewier texture. It takes a bit longer to cook but you can always cook it the night before and keep it in the fridge. It makes a great packed lunch for the next day as well.

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This recipe serves 3.

Ingredients:

For the salad:

1 1/2 cups of black rice

5 cups of vegetable stock, warmed up

250grs of Brussels sprouts, trimmed, halved and thinly sliced

1 cup of broad beans, shelled and blanched

¼ cup of pumpkin seeds

1 cup of pomegranate seeds

For the leek and whole grain mustard vinaigrette:

1 leek, finely chopped (light green and white part only)

5 tablespoons of olive oil

Pinch of garlic powder

¼ cup of red wine vinegar

1 tablespoon of whole grain mustard

2 teaspoons of honey

Salt

Pepper

Extra:

Garden cress for decoration (optional)

 

Start by rinsing the black rice under cold water. Then place it in a medium saucepan with the vegetable stock and let it cook covered for about 45 minutes over medium-low heat until most of the liquid has evaporated and the rice is cooked. Then turn off the heat and let it sit covered for 10 minutes.

In the meanwhile, start making the vinaigrette. Place olive oil in a pan over medium heat. Once the pan is hot, lower the heat to medium-low and add the leek, salt, pepper and garlic powder. Let it cook for about 8 minutes stirring until the leek becomes soft but not brown.

Once the leek is cooked, turn off the heat and add the red wine vinegar, mustard and honey. Mix it well. Taste for salt and then transfer it to a bowl or jar until ready to serve.

Once the rice is cooked, place it in a large bowl and add the Brussels sprouts, broad beans, pumpkin seeds and pomegranate. Add the vinaigrette and mix well. Divide it among 3 bowls and top with some garden cress.

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Coconut & Vanilla Bean Rice Pudding

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A very easy dessert which also serves as breakfast. This rice pudding is only sweetened with coconut sugar, that’s why it has that darker color. I used arborio rice which makes it creamier due to the fact that it is higher in starch.

This recipe serves 3.

Ingredients:

For the Rice:

200gr of arborio rice

400ml of coconut milk

3 cups of boiling water

1 vanilla bean

½ cup of coconut sugar

Juice of ½ a lime

Toppings:

Chopped mango

Raspberries

Passion fruit

Mint

 

Place the coconut milk, rice, boiling water, vanilla bean scraped seeds, vanilla pod and the coconut sugar in a medium saucepan over medium heat.  Cook for 30 minutes while stirring, until most of the liquid has evaporated and the rice is cooked. Then remove the vanilla pod. Add the lime juice and mix well.

Serve with some mango, raspberries, passion fruit and mint. Enjoy.

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Asparagus & Basil Risotto with Rainbow Carrots

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I went to the market yesterday and got beautiful asparagus that I decided to add to this risotto. To add some extra color and texture, I topped it with julienned rainbow carrots which I just sautéed with some olive oil, garlic powder, salt and pepper. A comforting vegetarian dish that I had for dinner yesterday since the weather was still a bit chili. At least it stopped raining, so I won’t complain!

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This recipe serves 3

Ingredients:

2 tablespoons of olive oil

3 shallots, chopped

2 cloves of garlic, minced

400gr of Arborio rice

1 bunch of asparagus

1 cup of white wine

1 ½ litter of vegetable stock plus 1 cup to blend with the basil

125ml of cream

1 bunch of basil

30gr of grated Parmesan

Salt

Pepper

3 rainbow carrots, julienned

Garlic powder

Extra olive oil to saute the vegetables

 

Start by prepping the vegetables. Chop off the tips of the asparagus and set them aside. Chop the stalks into small pieces and set aside. Slice the carrots into julienne.

Saute the julienned carrots in a bit of olive oil, a pinch of garlic powder, salt and pepper. Do it over medium heat for about 1 minute. For presentation purposes, I sauteed the purple carrots separately because they tend to stain the others.

Saute the asparagus tips in a bit of olive oil, a pinch of garlic powder, salt and pepper. They will also take about 1 minute depending on their size. Set aside.

Blend the basil with the cream and 1 cup of the vegetable stock, set aside.

Keep the stock warm in a pan with a ladle close by.

Add 2 tablespoons of olive oil to a pan over medium heat. Add the chopped shallots and cook for about 2 minutes until they become translucent. Add the minced garlic and rice. Stir for about 1 minute. Then, add the white wine and let it reduce.

Start adding the vegetable stock one ladle at a time and keep stirring. Once the liquid has reduced to half, keep adding more stock and stir. Keep doing this for about 20 minutes, until the rice is cooked.

Add the chopped asparagus stalks to the risotto along with the basil cream and parmesan. Stir until everything is combined and let it cook for about 1 minute to allow the liquid to evaporate a bit and become creamy again. Taste for salt.

Divide the risotto into 3 plates. Add the sautéed asparagus tips on top of the risotto. Finish by adding the sautéed carrots. Sprinkle some extra Parmesan if you want.

 

 

Olive Rice with Balsamic Pork Chops, Apples & Shallots

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Yesterday was such a beautiful day. The first day that, for me, actually felt like spring. It was sunny and warm, so we decided to go for a bike ride to a nearby forest.  It is a nice escape from the city and now that all the wild flowers are popping up, it is beautiful to see. I recently found out that there is an area in that forest where you can see Scottish Highland cows and there was a calf that was just born. So I was very excited to go see them.  We were not able to see the calf but there was one cow just chilling by the side of the bike path, apart from the rest. It was nice to see it up close. All the people passing by were stopping to take pictures of it, myself included.

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After about 4 hours of biking, we arrived home starving.  This dish was a perfect finish of the day, comforting, filling and ready in about 35 minutes. Olive rice is something I used to eat during Christmas growing up. I actually don’t remember eating it at any another time. It is the side dish that was always present at our Christmas table. We would eat it with either roasted pork of turkey and apple sauce among other things. Nowadays it is not just a Christmas side dish for me anymore. I crave it more often. It evokes nice memories. Sometimes I like to eat with some store bought rotisserie chicken and apple sauce. But this time I made it with some pork chops with apples and shallots. The combination is just great together. This recipe serves 3.

Ingredients:

For the olive rice:

1 tablespoon of vegetable oil

2 cups of rice

300gr Kalamata olives, pitted

1 clove of garlic, minced

4 cups of boiling water

½ teaspoon of salt

For the caramelized apples and shallots:

2 apples, peeled and diced

1 tablespoon of butter

1 tablespoon of sugar

5 shallots, sliced in half

1 bay leaf

4 sprigs of thyme

3 tablespoons of balsamic vinegar

A good pinch of salt

Pepper

Pinch of paprika powder

Pinch of cayenne

1 cup of water

For the pork chops:

3 pork chops

3 tablespoons of olive oil

3 tablespoons of honey

3 tablespoons of balsamic vinegar

Salt

Pepper

 

Place the olives in the food processor. Add 3 tablespoons of water and pulse until you get a paste.

Over medium heat, add 1 tablespoon of vegetable oil to a medium pot. Add the garlic, rice and cook for 1 minute while stirring. You want the garlic to be fragrant and the rice to become translucent.

Then add the olive paste, salt and boiling water. Give it a good stir, cover it with a lid and let it cook on low heat for 18 minutes. About half way through, give it another stir so the olive paste doesn’t burn at the bottom. After the 18 minutes are up, turn off the heat and let it sit covered for about 5 minutes.

To make the caramelized apples and shallots, place the butter in a medium pan over medium heat. Once the butter has melted, add the apples and the shallots. Cook for about 3 minutes and then add the remaining ingredients. Let it cook for about 20 minutes on medium-low heat until most of the liquid is absorbed.

To make the pork chops, first salt and pepper them.  Then pour the olive oil into a large pan, over medium-high heat. Place the pork chops in the hot pan and brown both sides. Once they are browned, pour the balsamic vinegar and honey over them. Finish cooking the chops for about 2 minutes on each side, until they are completely cooked through and the sauce has caramelized. The total time will depend on the thickness of your chops.

To plate up, serve the rice first, then place the pork chop and finish with some of the apples and shallots.

Peruvian Chicken & Coriander Soup (Aguadito de Pollo)

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I was really looking forward to the spring-like weather that had been announced for this weekend.  I got over excited that it said it was going to be around 14 degrees Celsius. My wishful thinking took over me and in that mindset I left the house in a lighter jacket. Wrong, wrong, wrong idea! I thought it would be a nice idea to go to a petting zoo, since the weather was going to be so nice. As weird as it may sound, I had wanted to pet a cow for more than a year now. I love animals and whenever I travel by train and I see the countryside and farm animals, I have an urge to go pet them. Crazy animal lover lady here!

Since our choice of transport here is by bicycle, we went to the petting zoo biking.  The sun was out and shining but the very cold wind was a bit too much.  I had left my gloves at home along with my winter jacket and the wind was actually hurting my hands as we biked.  It was still nice to go outside and get some fresh air.  The only cow we found at the petting zoo surely enjoyed her head being scratched. But because the wind was very cold, we ended up going back home earlier.  A soup like this is very welcoming after a cold day out.

This soup falls under the category we call “levanta muertos”. It means to wake up the dead.  It is called like that because many people have it at dawn or early in the morning after a night out drinking.  There are different versions of it, like with fish or mussels.

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I grew up eating this. It was something my mom would make often during winter.  It’s comforting and filling. And like a lot of Peruvian dishes, it is served with lime wedges. It is not the prettiest soup to photograph to say the least but it makes up for it in taste.  I had to look for a replacement for Aji Amarillo (Peruvian chili paste) because I am not always able to find it here.  I have started using Sriracha as a replacement in some dishes and for this it also works well. For the coriander rice version of this dish, you can click here.

This soup is ready in about 30 minutes. This recipe serves 3.

Ingredients:

2 bunches of coriander (without the hard stems)

200gr chicken breast, diced

10 cups of chicken stock

½ cup canned corn, or fresh

½ cup green peas, can be frozen or fresh

½ sweet pepper or bell pepper

1 red onion, chopped

1 clove of garlic, minced

1 tablespoon of sriracha or Peruvian Aji Amarillo paste (yellow chili paste)

1/3 cup of rice

Salt

1 tablespoon of vegetable oil

Lime wedges for serving

 

Blend the coriander with the stock and set aside.

In a large pot, add the vegetable oil over medium heat.  Add the onions, garlic, sriracha or Aji Amarillo, and sweet pepper.  Cook for about 2 minutes. Then add the diced chicken and rice. Stir for another minute and add the coriander stock. Cook for about 20 minutes. Then add the corn and peas.  Let it cook until the corn and peas are done. Taste for salt. Serve with lime wedges.

Kale Coconut Fried Rice with Sriracha & Lime and Crispy Tofu

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I had read that you can make whipped cream with coconut milk. For me, it didn’t work out. I read that you need to leave a can of coconut milk in the fridge overnight and that the next day when you open it; the cream would have separated from the water. I read that it had to be full fat and have no preservatives for it to work. After opening many different cans of coconut milk the day after, I still found that it didn’t separate. So I had a lot of opened coconut milk cans to spare. I made this stir-fried rice with one of them. It is a very healthy dish, and very filling too. I really liked the texture that the kale gave to the dish. It makes for a great lunch the next day. It is better if you make the rice the night before, just so it is less sticky to stir-fry. But if you don’t have the time, don’t worry about it. It will still turn out great. This recipe serves 3.

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To make the coconut rice you will need:

170grs can of coconut milk (you can also use low fat coconut milk)

Basmati rice to fill the empty 270grs can

Boiling water to fill the empty 270grs can

Pinch of salt

For the fried rice:

Coconut rice (preferably from the night before)

4 cups of shredded kale

1 ½ tablespoons of ginger, chopped

1 clove of garlic, minced

2 spring onions, chopped

10 radishes, thinly sliced

2 tablespoons of coconut oil

For the sauce:

3 tablespoons of Sriracha sauce

Juice of 2 limes

3 tablespoons of soy sauce

For the Tofu:

300gr firm tofu

1 cup of cornmeal

Salt

Pepper

Lemon pepper

2 tablespoons of coconut oil, or vegetable oil

Toppings:

6 baby Paksoy

3 fried eggs

 

To make the coconut rice, place the rice, coconut milk, boiling water and salt in a medium saucepan. Start on medium heat until it starts to boil. Give it a good stir. Then reduce the heat to low, cover and let it simmer for about 15 minutes, until the liquid is absorbed. Remove from the heat.

In a large bowl, mix the coconut rice with 4 cups of shredded kale.

In small bowl, mix the sriracha, lime juice and soy sauce. Set aside.

Slice the tofu about the same size as fish sticks. Pat the tofu dry with paper towels.

Mix the cornmeal, some salt, pepper and lemon pepper on a plate. Coat the tofu pieces in this mixture.

In a large pan, melt 2 tablespoons of coconut oil. Over medium-high heat, pan fry the tofu until it is golden and crispy on both sides. Set aside.

Melt 1 tablespoon of coconut oil in a large pan. Over high heat, stir fry the baby paksoy. Season with salt, then remove from the pan and set aside.

Fry 3 eggs.

Add 2 tablespoons of coconut oil to the same pan. Over medium-high heat, add the ginger, garlic, spring onion and radish. Stir fry for 1 minute and then add the coconut rice mixed with kale. Stir fry for about 2 minutes and then add the sauce. Stir fry for another minute.  Then remove from the heat.

Divide the rice between 3 plates. Serve with 2 baby paksoi, a fried egg and some of the crispy tofu.