Category: Sauces

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BOOZY CHRISTMAS CUSTARD


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Makes about 2 cups

1 cup cashews
1/3 cup maple syrup
1/3 cup coconut oil
3/4 cup soy milk
1 teaspoon vanilla bean paste
1/4 teaspoon sea salt
1/4 plus 1/8 cup congac
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg powder
1/4 teaspoon clove powder

Put all in high powered blender and blend until smooth

Notes:
Once made, check consistency is to your liking and simply add more soy milk if you want a thinner custard. This is seriously boozy, feel free to just add 1/4 cup congac.

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PASSIONFRUIT CURD


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~220g passionfruit pulp
3 tbsp cornflour
100g caster sugar
130g butter

  1. Scoop passionfruit pulp in to a blender. Blend so the seeds are all chopped up.

  2. Strain in to a saucepan. once all the liquid is in the pan, add 1tbsp of the seed mix and compost the rest.

  3. Add cornflour to liquid and whisk to dissolve.

  4. Add sugar and butter. Heat over a low heat, stirring with a whisk until it starts to thicken.

  5. Take off heat and let cool.

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PESTO


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What would I take if I was sent to a desert island and could have any one thing forever? Pesto. Pesto every time!

PESTO
100 grams basil
1 garlic clove
¼ plus ⅛ cup olive oil
½ cup almond meal
½ cup nutritional yeast
1 pinch sea salt ~½ tsp

  1. In blender: Basil, garlic clove and oil. Blend.

  2. Add almond meal, nutritional yeast and salt and blend again.

  3. Done. Serve on anything and everything.

Notes:
– Some pesto purists might gasp at my use of almond meal over pine nuts. I get it. I used to only use pine nuts too but almond meal is delicious in pesto and thats all I can really say about it. Give it a go.

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THE BEST SATAY SAUCE

Hello and welcome to my first recipe entry!

I am committing myself to minimal chat and maximal tasty recipes.

Reading a lot of online recipes on blogs myself, I felt like I needed to write a lengthy post about my life and all my feelings before the actual recipe… it seems to be the done thing.

But the process of trying to write a long story was frustrating and then I remembered that I hate reading them too!

In the future I’m going to put most chat AFTER the recipe, and limit it to helpful tips related to actually cooking the thing.

So here goes! This is the satay sauce that I’m famous for and I’ve never given out the recipe, until now.

In the past when people asked for the recipe I would prefer to make them a batch rather than give away the secret. There’s a story in one sentence. Enjoy!

MAMA SMOKE’S famous satay sauce

MAMA SMOKE’S famous satay sauce

SATAY SAUCE

1 onion, finely chopped
2 cloves garlic, crushed
1 thumb sized piece of ginger, chopped finely
2 tsp cumin
1 tsp turmeric
1 tsp chilli flakes
1 tbsp soy sauce
2 tsp sesame oil
2 tbsp sweet chilli
½ cup peanut butter
½ cup coconut cream

  1. Fry onion until browned. Add crushed garlic and ginger and cook until fragrant (about a minute).

  2. Add all other ingredients.

  3. Turn heat off and stir until combined.

  4. Serve this with anything. Make sauce rice, serve with roast veggies or your favourite mock meat or fried tofu. Or do as I do and eat a spoonful on its own!

Notes:

  • Did you notice I listed all the liquid ingredients required in each step before the dry ones? I like getting all my dry measurements done first when you’re using the same utensil before the wet ones so I’m not having to constantly clean. You’re welcome! 🙂

  • If you want a smooth satay, let this cool then put in a blender (you can do this hot if you have a blender with a lid that you can leave ajar).

  • I hope we have fun cooking together from this day forward. Let me know what you thought of my satay!