Sweet potato, leek & mushroom braised in creamy coconut lime sauce and pan-fried salmon

Serves 4

Ingredients

 

4 x 120g fillets of salmon, skin on, pin boned

400g sweet potato, peeled, 2 cm dice, cooked until tender, about 10 minutes.

1 big leek, white only, washed and thinly sliced

400g mushrooms, sliced

1 (270ml) can ayam coconut milk

1 tsp onion powder, you can leave out if you prefer, may need some extra salt and pepper though

½ tsp garlic powder

Juice of ½ a lime

1 tbsp tapioca flour

1 tbsp coconut oil/ghee

2 tbsp chopped parsley for garnish

Method

In a large pot heat the oil then add your leek and mushroom, cook 3 minutes until some of the liquid has come out. Sprinkle over the flour and stir in, then add you coconut milk, lime and garlic/onion powder. Add your coconut milk and add a can’s worth of water. Simmer for 5-7 minutes until leek is tender, add your cooked sweet potato, add some salt and pepper to taste. While that is simmering, in a pan add a little oil and season both sides of the salmon with salt. Cook skin side down for 3 minutes then turn over and cook another 3 minutes or so, salmon should still be a little pink in the middle. Spoon your veg on a plate then top with your salmon and parsley.

Caramel coconut custard

Makes about 350ml

Ingredients

 

270ml can ayam coconut milk

3 eggs

1 tsp vanilla extract

¼ cup of coconut sugar/brown sugar/rapadura -the brownness of these sugars gives it the caramel flavor.

2 tbsp maple syrup

Method

In a medium pot place the coconut milk and vanilla and bring up just below boiling point. In a separate bowl whisk the eggs, sugar and maple.

Pour a little of the coconut milk into the eggs mix, do not put it all in as you will curdle the eggs. Whisk in some more coconut milk, then the rest, and then pour back into the pot. On a LOW heat, using a wooden spoon keep stirring until the custard starts to thicken. It should coat the back of the spoon. Strain into a bowl. I like to put in the fridge or freezer to cool down quickly. Or you can put your bowl in some ice water. This custard can be frozen to make ice-cream as well. Use to have with banana, berries, tarts, pies, steamed pudding etc…

Munchable Slice

Make these completely dairy-free with your favourite dairy-free chocolate chip. Makes 16 squares

Ingredients

1 cup  unsweetened almond milk/coconut milk
3 large (50 grams) medjool dates or 50g grams of other dates
2 tbsp  chia seeds
1/2 cup  dried cranberries/craisens                          
1 cup  quinoa flakes/rice flakes
3/4 cup almond flour
1/4 cup coconut palm sugar
1/4 tsp salt
1/4 cup (50 grams) coconut oil, melted
1-2 tbsp  water
1/2 cup dairy free chocolate chips(you can use normal if you want dairy)
1/2 cup toasted, chopped walnuts(or other nuts)

2 tbsp sesame seeds
3/4 cup  shredded coconut

Method

Preheat the oven to 180 degrees C. Lightly grease or line with baking paper a 16 by 16cm cake tin.

Put the milk and dates in a blender and puree. Transfer to a bowl and mix in the chia seeds. Set aside. Put the cranberries in a bowl and cover with warm water. Set aside.

In a small bowl or food processor mix together the quinoa flakes, almond meal, coconut  sugar, xanthan gum( if using), and salt. Mix in the melted coconut oil and 1 tbsp of the water until a crumbly dough forms. You may need to add another tbsp of water. Press the dough into the bottom of the prepared pan.

Put the chocolate chips on top of the crust, followed by the chopped walnuts and sesame seeds. Drain the cranberries and layer them on top of the walnuts/sesame seeds. Pour the milk mixture over the top of the dough and spread evenly with a spatula. Sprinkle the coconut over the top and lightly press it into the almond milk.

Bake for 40 minutes, rotating 180 degrees halfway through, until the coconut is golden brown. Let cool completely before cutting. Cut into 16 squares or bars.  Store at room temperature in an airtight container.

Pecan tart with maple syrup and cinnamon

Grain-free dough

2 ¼ cups of blanched almond flour (no skins, should be white in color)

¼ teaspoon Celtic / Himalayan salt

2 ½ Tablespoons of butter/coconut oil (use coconut oil if dairy free)

1 egg

Method

Place flour and salt in a food processor and pulse briefly

Add coconut oil/butter and egg and pulse until mixture forms a ball.

Press into your tart tin.

Filling

6 eggs

1/3 cup maple syrup

200ml coconut milk (you can use mascarpone, ricotta, cream if you want dairy)

100g pecans

1 ½ tsp cinnamon,

¼ tsp nutmeg

If you do not like these spices you could use something else like cardamom, cloves etc… or just leave the spices out.

Method

Grease your 23-25cm tart tin with removable bottom. Whisk all the ingredients together except the pecans.  Scatter the pecans over the uncooked tart shell, and then gently pour over egg mix. Bake at 160 degrees C for 40 mins. The centre should be slightly wobbly.

Serve with maple syrup, pecans (dairy option of mascarpone, cream etc…)