Sweet & exotic
One of my most impressive travels was, by far, backpacking in South East Asia. Even though it’s already been a couple of years ago, all the fantastic adventures still linger in my mind. The sights, the sounds, the smells and oh yes, the tastes!
Today I like to share a delicious recipe that you can get on almost every street corner in Thailand: coconut sticky rice with fresh mango. How can something so simple be so good?! Traditionally sticky rice is soaked overnight and steamed, not boiled. However with this recipe I hope to offer you a quick alternative. Just choose whatever method you prefer most.
In Thailand sticky rice with coconut and fresh slices of mango is eaten as a dessert pudding. Exotic, sweet and scrumptious. You’re going to love it!
Thai Coconut Sticky Rice with Mango
- 1 cup Jasmine Rice or Sticky Rice
- 1 can Coconut Milk
- 2-3 tbsp Sugar
- 1 ripe Mango
- Optional: Black Sesame Seeds
- In a cooking pan add 1 cup Jasmine Rice, 1 can of coconut milk and 1 cup water. Bring to the boil. Let it cook, while stirring occasionally. Make sure the rice doesn't burn (add extra water if needed). Cook for a long time, 15-20 minutes, until the rice has really softened and the coconut milk is reduced.
- Peel the mango and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into cubes.
- Serve the rice with the fresh mango and sprinkle over some black sesame seeds.
- The traditional method: If you would like to prepare the sticky rice traditionally, then soak overnight and steam the rice in a steamer. Prepare the reduced coconut milk with sugar seperately and serve together with mango and sesame seeds.
Roasted Root Veggies
Today a classic root vegetable recipe: Roasted Parsnips, Carrots and Beetroot. A three veggie side-dish that works well with many dishes.
Inexpensive and good for your health. Root vegetables are packed with antioxidants. They contain healthful fiber and slow-digesting carbohydrates, which make you feel full and help regulate blood sugar and the digestive system.
One of my favorite sides to any holiday meal or festive dinner. Hearty and warming. Soft on the inside and crispy on the outside. This is an easy perfect roasted veg dish.
Roasted Parsnips, Carrots and Beets
- 4 Parsnips
- 4 Carrots
- 3 Beets
- 1 bulb Garlic
- 3 sprigs fresh Rosemary
- Olive Oil
- Salt & Pepper
- Preheat the oven to 400°F/200°C/Gas6.
- Peel the parsnips, carrots and beetroots and slice lengthways (quarter).
- Transfer the veggies onto a large roasting tray. Spread them out evenly.
- Remove the garlic cloves from the bulb, leave unpeeled, bash them slightly and add to the veggies.
- Drizzle with olive oil. Season with salt, pepper and rosemary leaves.
- Put into the oven for 45-60 minutes, or until golden and crispy.
In today’s post another quick-and-easy recipe, that will make your taste buds happy! Simple bruschetta with fragrant, tasty topping.
So yummy to bite into this crunchy garlic crust, topped with fresh basil and sweet, seasonal tomatoes. Make sure your tomatoes are really sweet and ripe when making this topping.
A lovely lunch, brunch, appetizer or snack!
Bruschetta Tomato Basil
- olive oil
- 2 handfuls nice mixed ripe (cherry) tomatoes
- 1 small bunch fresh basil, leaves picked
- sea salt
- freshly ground black pepper
- The bread is best sliced thick (half-inch thick slices). Brush both sides of each slice with olive oil and crushed garlic (a pastry brush helps here). Toast the bread slices on a barbecue, or roasting pan.
- Finely chop the (cherry) tomatoes and basil leaves. Add this topping to each slice and sprinkle with salt and pepper.