THAI LARB SALAD
I think that the dish normally requires rice powder but I think that is the only ingredient i omit and i tell you, this recipe hits it out of the ball park.
If i told you it literally took 10 minutes to make after prep, you would laugh, but its my easy go to run away winner.
The recipe is from Spice House (i think)
1 stem lemon grass,
1 tablespoon of kaffir lime leave (or about 5 leaves)
1 fresh red chilli
60grams (1/4 cup) lime juice
40grams (1/6 cup) fish sauce
pinch of stevia or xylitol
200 grams of mint leaves
200 grams of corriander leaves
100 grams of bean sprouts
60grams of red onion sliced
40grams (1/4 cup) peanuts to garnish
Slice onions by hand!
Place lime juice and fish sauce over hte onion. set aside
With TMX running on speed 9 drop in the chilli. Remove chilli
With the TMX running on speed 9 put the mint and corrinader in and chop (do not puree you still want the leaves to be leafy) Remove and put in the bowl with the onions and lime/fish.
Add the mince to the TMX with the lemon grass/kaffir and a splash of peanut oil. Speed 5/6 for about 8 minutes at 100 degrees. Mince may need longer depending on if its at room temp or fridge.
once the mince is just cooked stir through the rest of the mixture.
Plate up and garnish.
Tuesday, July 3, 2012
If i could tell you the amount of ways i love bean cake, we could be here for years. Chocolate bean cake, carrot cake bean cake, lemon bean cake, raspberry bean cake... its just amazing.
But i figured i would share my basic beancake in cupcake form.
1 can white beans, rinsed really well (I used Butter Beans but you can use cannellini beans or white kidney beans)
5 large eggs plus 1 yolk
85 grams / 6 tablespoons butter
3/4 teaspoon pure stevia extract
2/3 cup xylitol or 1/3 of honey
1 tablespoon vanilla extract
1 tablespoon of lemon extract
rind of 1 lemon and the juice
40 grams /6 packed tablespoons coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon aluminum-free baking powder
** If you cant find baking soda, just use an extra 1 1/2 teaspoons of baking powder**
Preheat oven to 175 degrees C
Rinse beans in TMX strainer sieve really well and shake off the water.
Place beans, eggs, vanilla, lemon, lemon rind/juice and salt in TMZ speed 7 for 10 seconds.
Remove lid scrape down and repeat (about 4 times)
Transfer to a bowl and rinse TMX
Place butterfly in TMX with butter and sweetener (xylitol and stevia or honey and stevia) Speed 4 for 20 seconds. Remove butterfly
Add bean mixture back to bowl - TMX Speed 6/10 seconds
Add in coconut flour along with the rest of the dry ingredients (salt, baking powder and baking soda) to TMX - Speed 5 for 20 seconds
Put into greased cupcake moulds or a cake or loaf pay or whatever.
Dont fill to the top because they rise a little. Remove any whipped air bubbles by banging the tray. Bake for about 25 - 35 minutes - they should be brown on the edges.
DO NOT EAT THEM RIGHT AWAY! You should let them sit (in the fridge on on the bench or in a cupboard) for 24 hours otherwise they end up tasting a bit like beans!