Long Beans With Tofu In Red Curry Sauce

I always seem to have a batch of this spice paste on hand. I usually make a large batch of it on weekends and store it the freezer. This is to ensure that whenever the craving for something spicy hits, all I have to do is reach in the freezer for a fix! I have been using this paste for stir fries and the following recipe is one that I have already made a few times in the past few weeks .

This versatile Thai red curry paste is easier to make than you think. Galangal ( also known as blue ginger), kaffir lime leaves and lemongrass makes it an aromatic spice mix. You could also use fresh red chillies if you are able to find them. I have always used dried chillies in making my spice paste. A large packet of dried chillies always seem to find its way into my suitcase every time I return from Malaysia :)

Thai Red Curry Paste
You could omit the shrimp paste to make this vegetarian.

3 medium sized shallots
9 dried chillies - soaked in warm water for 30 minutes
1 tsp coriander seeds
1/2 tsp cumin seeds
2 cloves garlic
1 lemongrass stalks
1 kaffir lime leaf or zest of one lime
1 inch galangal ( optional)/1 inch ginger
2 tsp shrimp paste
1 tsp salt
1 Tb oil
1 tsp sugar - optional

Blend all ingredients into a paste in a mortar and pestle. If using a blender, added 1/3 cup of water to keep the blades running. Use as needed and freeze the rest. The following recipe only needs 1 tablespoon of the spicy paste.


Long Beans With Tofu In Red Curry Sauce
The tofu that I have used here comes in a block. Shallow fry it, cool before thickly slicing the block.

2 Tb vegetable oil plus oil for frying tofu
10 oz firm tofu ( fried and sliced thickly)
1 Tb red curry paste
8 oz long beans - cut into 2 inches ( around 2 cups)
1/4 cup vegetable broth
1 tsp sugar
1 Tb roasted nuts - roughly chopped
1 kaffir lime leaf - thinly sliced or grated zest of 1 lime.
salt to taste

Heat 2 tablespoons of vegetable oil on medium high heat and saute minced garlic . The garlic will immediately turn golden brown, add in curry paste and stir well. Add the rest of the ingredients to the spice paste mix. Saute until vegetables are cooked to your preference. I like my vegetables to be half cooked and this usually takes around 2 minutes. Stir briefly, adjust seasonings and serve with steamed rice. Makes 4 generous servings.

Traditional Madeleine

Madelelines are plump little tea cakes made famous by Proust in Remembrance Of Things Past where he enjoys his treats dipped in tea. Is it a cake or a cookie? Traditional madeleines are a bit on the dry side. The batter has little fat, in this case just 6 tablespoons of melted butter and 2 large eggs. Flour and melted butter are gently folded into blended sugar and eggs mixture to avoid gluten from developing. Let batter rest in the fridge for 1 1/2 half and then bake using scallop shaped madeleine tin.


The lemon scented buttery tea cakes are wonderful warm from the oven, with a light dusting of confectioner's sugar. They are great to have on hand so that you are not caught off guard when the craving hits for a little sweet something.

Traditional Madeleines - Dorie Greenspan
2/3 cup all purpose flour
3/4 tsp baking powder
pinch of salt
1/2 cup sugar
grated zest of 1 lemon
2 large eggs - room temperature
2 tsp pure vanilla extract
3/4 stick of butter / 6 tb of unsalted butter , melted and cooled

Whisk together flour, salt and baking powder and set aside.

Using an electric mixer, blend sugar and grated orange zest ( this is done to release the oils in the zest). Add in two eggs and mix on medium high speed until mixture is pale and thick. Beat in vanilla extract, salt and gentle fold in dry ingredients and melted butter.

Press cling wrap directly on the surface batter and set it in the fridge for up to 2 days. I let mine sit for an hour and a half .

Preheat oven to 400 degrees. Butter and flour the madeleine tin and place batter in equally. The batter will not be pourable and will be thick, so you will have to spoon it in. I used a large madeleine tin and it made 12 little cakes. Traditionally the baked madeleines should have a little hump on the plump side unlike mine. Not really sure what happened but it was delicious all the same!

Arborio rice chocolate pudding

It is hard to continue with hibernation when it is a clear and bright day (albeit a bit chilly). We got all bundled up and headed out for a little hike. We went up Guard Hill which is located in our old neighbourhood of Bedford Hills.



I was in the mood for some rice pudding as we headed home. I usually make this but this time decided to make a bit more decadent with some dark chocolate chocolate and a splash of Bailey's. I have used Arborio rice for this recipe. It is Italian short grain rice that is commonly used to make risoto. When cooked the pearly grains become creamy and firm, a perfect candidate for chocolate rice pudding.

Chocolate Rice Pudding
2 tb unsweetened cocoa powder
1/2 cup granulated sugar
1 tsp salt or to taste
4 cups whole milk
1/4 cup arborio rice
2 Tb Baileys - optional
1 tb vanilla extract
1 oz bittersweet chocolate - finely chopped


In a medium saucepan, combine milk, rice, sugar, salt, vanilla extract and cocoa powder. I used a whisk to incorporate the cocoa powder and milk. Bring milk to a boil and reduce to a gentle simmer. At this juncture it will look as if you have too much milk and not much rice. The pudding will thicken up as if cooks further.

Stir rice and milk mixture frequently for 35 to 45 minutes to prevent scorching. Once the rice is cooked and mixture thickened, remove saucepan from heat. Pour Bailey's ( if using),chopped chocolate and stir well.


Serve warm if you wish. If you intend to cool the rice pudding, place cling wrap directly onto the surface of the pudding. This is to prevent a "skin' from forming on the surface of pudding. Makes 4 to 6 servings. I have entered this recipe in an event called "For the Love of Chocolate".

Vegetarian French Onion Soup With Cheesy Toasts

This is what I made a few days ago when winter simply refuses to pack up and head out. Spring Equinox was last week and vibrant crocuses are slowly peeking out here and there. But the weather is still on the chilly side. All I wanted for a meal was a big bowl of comforting soup with a cheese toast ( or two!) that slowly soaks up the savoury soup. Nothing could be simpler and satisfying on a cold day than having a big saute pan of onions slowly caramelizing to perfection.




French onion soup is traditionally made with beef stock and since I do not consume beef I have used vegetable stock instead. You could also give these other soup recipes a try - carrot soup with Pernod, roasted parsnip soup with lemongrass, beet and ginger soup and roasted cauliflower and charred poblano soup.

French Onion Soup - Julia Child
3 Tb unsalted butter
1 Tb olive oil
6 cups yellow onions - sliced
1 tsp salt
1 tsp sugar
3 Tb all purpose flour
7 cups vegetable broth
1 cup red wine
1 bay leaf
1/2 tsp sage
pepper to taste


I used a large heavy bottomed saute pan to melt 3 tablespoons of unsalted butter combined with 1 tablespoon of olive oil on medium heat. Add in sliced onion and stir until the onions are coated with the butter and oil. Put the lid on the saute pan and cook onions on low heat for 15 minutes. Stir occasionally. Onions will be translucent.

Remove the lid and and raise heat to medium high heat. Sprinkle sugar and salt over the onions. The sugar will help onions caramelize. Cook for half and hour or until onions turn deep golden brown.

Lower pan from heat and stir in flour. Cook slowly for 3 minutes. Mixture will be pasty. Whisk in 1 cup of vegetable stock. Pour in rest of the stock, bay leaf, sage and wine. Bring soup to a gentle boil and reduce heat to a simmer. Simmer for 30 to 40 minutes. Season with salt and pepper. Serve with Swiss cheese toasts.

Banana bread with dark chocolate chunks

I have been baking this banana bread for years. It is a no fail recipe from Joy of Cooking. This banana bread is wonderfully moist with a tight crumb and not too sweet. And almost always tastes better the next day. I like to enjoy thick slices of day old banana bread slathered with smooth and sweet peanut butter.

I had purposely over ripened 4 bananas on the counter and then froze them whole as I initially had intended to make banana fritters. It was drizzling gently outside when I pulled the bananas out of the freezer and I longed to have something simple, familiar and delicious baking in the oven. The fritters will have to wait for another time. As for the loaf- it did not make the next day - it had places to go and people to please ;)


Banana bread with dark chocolate chunks - adapted from Joy of Cooking
1 3/4 cup all purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
1/3 cup unsalted butter - room temperature
2/3 cup sugar
2 eggs
1 1/2 cup ripe mashed banana
1/2 cup chopped dark chocolate

Preheat oven to 350 degrees. Flour and butter in a loaf pan ( I used a 9 by 3 inch loaf pan)
Sift all dry ingredients and set aside.

Beat melted butter and sugar until creamy. Add in two eggs and beat until batter is light and pale. Pour in sifted ingredients and banana pulp in three stages. Lastly stir in chopped dark chocolate or chocolate chips. Bake in the preheated oven for 50 minutes to 1 hour. Cool before serving.

Spiced minced Lamb with toasted vermicelli

Vermicelli is a type of pasta, thinner than spaghettini. Vermicelli used in Indian cuisine is made from semolina ( the Italian version is made from durum wheat) and is called seviyan or semiya. It is usually dry roasted in ghee prior to cooking as untoasted vermicelli will turn to mush otherwise.

It is no secret that I love quick noodle recipes - Mee Nyonya, spelt noodles with sugar snap peas, masak lodeh (glass noodles with vegetables in coconut broth), and my favourite lunch standby - the soba noodles salad. The following quick recipe can also be made with minced meat of your choice. Olive oil or vegetable oil works well here if you are unable to buy clarified butter or find it too much of a hassle to make it at home. Butter or clarified butter adds richness to this dish which I really like.

Sevian Kheema
1 lb ground lamb
1/2 cup vermicelli
1/2 cup finely chopped shallots
1 star anise
4 cloves
4 cardamom pods - bruised
1 stick cinnamon
3 cloves garlic - minced
1 tb freshly ground black pepper
1 tb olive oil
1/2 tsp fennel powder
1 tsp cumin powder
1/2 tb ghee / clarified butter
1 tb minced ginger
3/4 cup water
salt to taste

Heat clarified butter in a saute pan on medium heat and lightly toast vermicelli till golden brown. Place vermicelli in a plate and set aside.


Heat 1 tablespoon of oil in the same pan that was used to toast vermicelli, saute cloves, star anise, cinnamon stick and cardamom pods for 2 minutes. Add minced shallots, garlic and ginger to the pan and saute until shallots start to caramelize. Add minced lamb,1 tsp of salt, fresh ground black pepper, cumin, fennel powder to the pan and stir well for 3 to 4 minutes, breaking up lumps of meat. Cover and cook for 7 to 8 minutes, stirring occasionally.

Add toasted vermicelli to the spiced meat mixture and pour in 3/4 cup of water , cover and cook until all the water is evaporated. Adjust seasonings, remove from heat and garnish with chopped cilantro. Makes 5 to 6 servings . Sevian kheema can be served with chapati, naan or steamed rice. Makes great leftovers!