SISHUIGUFANG: Herbs and Spices

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Sabtu, 19 November 2022

Best VideosChestnut Pear Soup SISGUFANG

The sweet chestnut has a high starch content - similar to potatoes. This ensures a sweet aroma and a particularly creamy consistency. The soup becomes naturally creamy, so to speak. And, by the way, it is also gluten-free and dairy free. The beauty of this soup is that it's quick and easy to make. You can safely use vacuum-packed chestnuts or those from the jar. They are already pre-cooked and peeled. The pear just adds a fresh, slightly fruity note. And goes perfectly with the nutty-sweet taste of the chestnuts.

Best VideosPumpkin Quince Curry SISGUFANG

This creamy and delicious vegetarian curry with an abundance of fragrant spices, that's balanced by sweet pumpkin and quince, is a great way to feed your family. It's easy to make and ready in 30 minutes. Serve it with fresh coriander, coconut flakes and flat bread or steamed rice.

Best VideosCucumber Boats with Labneh and Dukkah SISGUFANG

Sprinkling with freshly homemade dukkah really takes some simple baby cucumber boats with labneh up a few notches. They are quick to make, crunchy and keto-friendly - great for when you’re in the mood for a healthy snack, or entertaining.

Best VideosOven Roasted Chestnuts and Puree SISGUFANG

Select chestnuts that are heavy for their size with tight, shiny shells. Dull and very light chestnuts may be older and already somewhat dried out. Holes in the shell indicate a worm infestation. If you are not sure, you can put the chestnuts in warm water. If the nuts are fresh, they will sink to the bottom.

The chestnuts develop their nutty-sweet aroma when roasted. Enjoy them plain or with some salt and butter. The chestnut puree is delicious either warm or cold. You can spread it on bread or serve it as a hearty dip with vegetable sticks as a snack or starter! The shell is best removed when the chestnuts are still hot. Make sure that the brown, furry skin is also removed.

Best VideosCreamy Quince and Parsnip Soup SISGUFANG

This fruity and delicious soup will protect you perfectly during the cold season, as quince provides plenty of immune-boosting vitamin C and contains tannins and tartaric acid, which have antiviral and antibacterial effects. Along with vitamin C, parsnips are rich in potassium, a mineral that helps your heart function, balances your blood pressure, and lowers your risk for kidney stones. It's economical, easy to throw together with a few ingredients and incredibly versatile. Besides parsnip, you can also use pumpkin, root celery, carrot or sweet potato to make the soup.

Best VideosKeto Pumpkin Schnitzels SISGUFANG

These non-traditional schnitzels with a seasonal twist - PUMPKIN would make a delicious Thanksgiving or fall appetizer. The crunchy nutty cheesy coating of the pumpkin schnitzel is a perfect complement to the sweet soft pumpkin inside. They are perfect to eat on its own, but you can dip them with a sour cream sauce or homemade mayonnaise with herbs if desired. I used Hokkaido pumpkin, which doesn’t have be skinned, but butternut, or muscat pumpkin would also great for the recipe.

Best VideosPortuguese Piri Piri Chicken SISGUFANG

Piri piri (or peri peri / peli-peli) chicken, a very popular Portuguese dish, is traditionally made with piri piri chilli peppers which originated in South Africa, and were imported to Portugal from two Portuguese colonies, Angola and Mozambique. However, you can use any hot chilli such as bird’s eye chilli, or a even chilli paste (I used sambal olek here) to make the marinade. Allow the chicken to marinate for 4-6 hours for the optimum flavor and texture. You don't want to marinate it longer than overnight as the marinade contains accid which will result more stringy and dry chicken if you leave it too long. Serve this easy one-pan traybake with rice (to soak up the extra sauce), a salad or potatoes for a wonderful weekday meal.

Best VideosSaffron Spelt Knots with Poolish SISGUFANG

These saffron bread knots are made by plaiting together 4 strands of a soft, sweet enriched saffron dough - sprinkle the top with a mixture of white and black sesame seeds if desired. Saffron gives the knots a beautiful warm golden colour as well as a wonderful intense flavour and scent. I have used 0.3 g rams of saffron for the dough, which is a bit too much, 1 small sachet (0.1 gram) would be enough. I didn't fill the dough, but you can try to fill with nutella or nut cream for an even richer bread.

Best VideosSpiced Plum Ketchup SISGUFANG

A sweet, sour, and aromatic condiment made from foraged mriabelles and cherry plums. You can also use damsons or any other varieties. This is delicious served with cold meats, sausages, pork and cheese and will keep for up to 9 months outside of fridge in a cool, dry, dark place since it's water bath processed. You can skip the process, but the ketchup has to be stored in the fridge for up to 6 weeks.

Best VideosTomato Couscous Salmon Bowl SISGUFANG

This tomato couscous bowl is perfect for meal prepping and packing up for lunches. All of the components are so fresh and great on their own, but somehow taste even better when combined together in a bowl. Instead of couscous, you can use brown rice, quinoa, kamut, or buckwheat for this deliciously healthy and wholesome summer bowl.

	Dressing
300 ml Tomato juice 1/2 tsp Ras el hanout (or garam masala) 100 g Couscous 200 g Sugar snap peas (or snow peas) Olive oil Salt and pepper 2x125 g Salmon fillets 1 tbsp Butter 80 g Leafy greens (purslane, spinach, arugula or lamb's lettuce) Cilantro leaves 1/2 Red onion, sliced into rings A handful of blackberries 1 tbsp Pomegranate seeds	2 tbsp Pan juice from frying salmon 1 tbsp Olive oil 1 tbsp Lemon juice 1/2 tsp Dijon mustard Salt and pepper, to taste

Place tomato juice and ras el hanout in a saucepan and bring it to a simmer. Stir in couscous, cover and leave to stand for 10 minutes, then stir with a fork to break up any clumps.
Remove the end stems and the strings of each pod. Rinse and dry them. Add a tablespoon of olive oil in a skillet over medium-high heat. Add in sugar snap peas and sautee for 3-5 minutes until crisp-tender. Season with salt and pepper.
Season the salmon with salt and pepper. Heat a tablespoon of olive oil and a tablespoon of butter in a skillet over medium-high heat until very hot. Add in seasoned salmon fillets, with the skin down, and cook, undisturbed, for 5 minutes until crispy and browned.
Flip the salmon over and lower the heat to medium. Cook the remaining 3 sides until the fish is cooked through, 3 more minutes.
Whisk together the pan juice, olive oil, lemon juice and mustard in a small bowl. Season with salt and pepper.
To serve, divide the tomato couscous into two bowls. To each bowl, add the leafy greens, cilantro, onion rings and snap peas and top with a pan fried salmon fillet. Garnish with blackberries and pomegranate seeds. Drizzle the prepared dressing over.

Selasa, 19 Juli 2022

Best VideosChive Blossom Vinegar SISGUFANG

Edible flowers can add a splash of colour and fun to a wide variety of dishes and chive blossoms are one of the few that add flavour too. This pretty, light purple, edible flower smells mildly of garlic with a hint of floral and taste similar to chives. They can be used dried or fresh, tossed in a salad, to garnish a dish, or used to make compound butter. They are also an excellent ingredient to infuse vinegar. Making infused vinegar is a great way to preserve the flavour of chive blossoms, and it makes a thoughtful hostess gift.

If you want a more onion-y flavour to the finished vinegar, add 2-3 tablespoons of chive leaves. White wine vinegar works well with chive blossoms, but champagne vinegar or apple vinegar would work just fine too. Just keep in mind that using stronger flavoured vinegars, the flavour and the colour of final infused vinegar would be different.

You can double the recipe if you have lots of chive blossoms. The finished chive blossom vinegar will keep for up to 6 months at room temperature in your cabinet or a year in a sealed bottle in the refrigerator. Use chive blossom vinegar in marinades, salad dressings, drizzle on roasted vegetables, and for any recipe where you would like to add mild onion flavour to.

Best VideosBlackberry Rosemary Curd SISGUFANG

This blackberry curd with rosemary is silky-smooth, fruity and creamy, sets beautifully and is made with blackberries, rosemary, lemon juice, raw sugar, butter and egg yolks. It works with both fresh and frozen blackberries. It's easy to make and tastes absolutely fantastic. Serve this bright and vibrant fruit curd on top of pancakes, ice cream, a dutch baby, meringues, on toast or enjoy it by the spoonful! Store the curd in the fridge for up to 2 weeks.

SISHUIGUFANG

Sabtu, 19 November 2022

Best VideosChestnut Pear Soup SISGUFANG

Kamis, 10 November 2022

Best VideosPumpkin Quince Curry SISGUFANG

Senin, 07 November 2022

Best VideosCucumber Boats with Labneh and Dukkah SISGUFANG

Rabu, 02 November 2022

Best VideosOven Roasted Chestnuts and Puree SISGUFANG

Senin, 31 Oktober 2022

Best VideosCreamy Quince and Parsnip Soup SISGUFANG

Rabu, 26 Oktober 2022

Best VideosKeto Pumpkin Schnitzels SISGUFANG

Minggu, 16 Oktober 2022

Best VideosPortuguese Piri Piri Chicken SISGUFANG

Sabtu, 01 Oktober 2022

Best VideosSaffron Spelt Knots with Poolish SISGUFANG

Rabu, 24 Agustus 2022

Best VideosSpiced Plum Ketchup SISGUFANG

Selasa, 02 Agustus 2022

Best VideosTomato Couscous Salmon Bowl SISGUFANG

Selasa, 19 Juli 2022

Best VideosChive Blossom Vinegar SISGUFANG

Minggu, 17 Juli 2022

Best VideosBlackberry Rosemary Curd SISGUFANG

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