Ingredients 2 carrots 2 leeks 2 sticks of celery 2 onions 6 large ripe tomatoes , on the vine 4 cloves of garlic olive oil 1 organic chicken stock cube , or vegetable stock cube ½ a bunch of fresh basil , (15g) extra virgin olive oil 2 x 400 g tins of quality plum … Read more
Ingredients 5 oz shiitake mushrooms 2 large carrots 1 bunch of scallions 12 oz firm silken tofu 4 free-range chicken thighs, skin on, bone in 4 cups organic chicken stock 1 teaspoon reduced-sodium soy sauce 2 teaspoons Korean chili paste or hot chili sauce 7 oz kimchee (find it in Asian supermarkets) 8 oz whole-wheat … Read more
Ingredients 2 ripe avocados roughly chopped (peeled, pit discarded) 1 cup coconut milk I used lite 1 cup low sodium vegetable broth zest from one lemon 2 tablespoons freshly squeezed lemon juice 1 tablespoon white wine vinegar 1 tablespoon lemon basil 2 teaspoons shallots 1 1/2 teaspoons kosher salt Instructions Add all ingredients to a blender and puree until very smooth. Refrigerate for at least 2 hours to let the flavors blend … Read more
Ingredients For the soup: 1 Barramundi fish, or other ocean water fish – My fish was approximately 600 grams, but you could add more or less as you please. 1.5 – 2 liters of water 1 green papaya – mine was about 700 grams in total (used the whole papaya) 1 tbsp shrimp paste 1 … Read more
Ingredients 2 liters of water 4 stalks of lemongrass 1 inch chunk of galangal 10 kaffir lime leaves 10 Thai chilies 5 cloves of garlic ½ kilo shrimp 300 grams of oyster mushrooms 2 roma tomatoes 2 white onions (medium sized) 2 teaspoons of sugar 8 – 12 tablespoons of fish sauce (depending on your taste) 8 – … Read more