BACK AGAIN!

It’s been a long while since I’ve written anything on my blog. In the time that I left you till now, my partner and I opened Taiwan’s first contemporary raw vegan restaurant and have been consumed with growing it.

It has been LOADS of fun and LOADS of stress but mostly, loads of FUN 😀

See our place here:

http://www.nkdfood.com

https://www.facebook.com/nkdfood

https://twitter.com/NKDFOOD

https://instagram.com/nkdfood

I’ll be updating here about raw food recipes and tips. Stay tuned!

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Changes Ahead for Delicious Taipei!

 

20120108_132146Hey Guys,

Just wanted to let you know that I haven’t been active for so long because the team at Delicious Taipei is busy planning the opening of its private dining event, workshop and retail space for next month so we have been uber-busy! But this means that we will finally have a PHYSICAL place for our community to:

  • meet and enjoy some delicious conceptual raw cuisine at our exclusive private dining events
  • purchase your everyday, raw food products in our retail section (keep an eye out for our raw coconut yoghurt and raw chocolate granola!)
  • learn how to create your own raw food creations inside our beautiful workshop kitchen (you’ll meet some guest chefs, too!)
  • taste some fine wines and learn about pairings with raw canapes at tastings twice a week (because wine)

You are going to LOVE the location and the “oasis” feeling inside our beautiful event space!

Until then!

哈囉親愛的,

相信大家一定覺得我沈寂了好一段日子,其實這段時間Delicious Taipei 團隊正在為我們即將開幕的全新空間努力籌備中。這個空間將會用作舉辦私人晚餐、工作坊和產品銷售等多項活動,下個月就會和大家見面!也歡迎我們的社群朋友們,和Delicious Taipei 一起體驗這個專屬的迷人空間!

  • 參加專屬私人晚餐活動,一起享用全新概念的生機美食
  • 想要每天享用美味的生機飲食,但卻不知道去哪裡購買?我們將會販售許多不同的生機美食,先稍微透露一下,相信你一定很期待我們即將推出的生機椰子優格和生機巧克力穀物水果營養棒!
  • 參加我們的烹飪工作坊,一起學習創造生機飲食的不同可能性,而且我們還會邀請不同的客座主廚,一定會帶來驚喜!
  • 美酒和美食總是相得益彰,我們每兩週都會舉辦葡萄酒與生機開胃小點搭配的餐酒品嚐會,喜歡葡萄酒的朋友千萬不要錯過!

關於地點先賣個關子,超級方便但又鬧中取靜,你絕對會愛上這個都市綠洲的秘密基地!

敬請耐心等待,到時見!

 

Puttanesca MY way!

This recipe is not the traditional one but it’s packed with the sultry flavours of puttanesca.

No pics today. Let’s get down to business.

Recipe
1 tsp cumin seed
1 tsp fennel seed
3 cardamom
3 bay leaves
3 shallot
4 cloves of garlic
1/4 cup white wine
4 medium-sized bright red, super ripe regular tomatoes, roughly chopped
good quality anchovy (glass jar not tinned)
salsa macha
salt (not too much as the anchovy is quite salty)
500g shell pasta

Oil your pan generously. Once warm, throw your spices and bay in. Slowly stir until aromas are released. Throw the shallots and garlic in. Stir until translucent. Add salt. Throw the tomatoes in. Add wine. Let it cook. To thicken, leave the lid slightly open so water can escape.

Meanwhile, cook your pasta. Once the pasta is done, remove it from the pan and rinse it under cold water then put it in a colander and use your hands to turn it over until all the water has drained out.

The sauce should be done. Take it off, add 2 teaspoons of salsa macha and let it cool.

In a separate, small pan, add at least 8 fillets of your good quality anchovy as well as some of its own oil. Make sure the heat is at the lowest setting. As soon as it starts to sputter, turn the heat off. There will be enough heat in the pan to “melt” the anchovy. You don’t want to cook it, you just want to soften it and incorporate it into the oil.

Traditional puttanesca recipes ask you to melt the anchovy first and add all the sauce ingredients to it. The problem with this is that the gorgeous anchovy fragrance disappears into the sauce.

Once you are ready to plate, mix the sauce and however much pasta you want and top with generous scoops of the anchovy mixture.

My Time at the Matthew Kenney Raw Cuisine Academy

Dearly Beloved, We are gathered here today to mourn the absence of the strange, hippy-dippy farmers’ markets, so frequent in Santa Monica that Taipei has not.

Full of flourescent cruciferous creatures inviting hallucinatory inspection, raw honey as varied in flavours as the very flowers that exist, roses, freshly-plucked and of raucous colour, dripping dewy sweetness, dates, soft, nutty, thick, pasty, sweet, delicious and best of all; people: multi-coloured, squat, fat, thin, tall, short, petite, brusque, eye contact, eye contact, eye contact. I was quenched.

My favourite memory of the early morning market in Santa Monica was the sight of a beautiful, large Rastafarian vendor who would accuse me of being scared and shy when I did not want to enter his stall. Burning incense of strange form and colour, draped in African kaftans, his determined eyes finally begged my entry. Good thing too, since his natural creams solved a skin problem for my boyfriend.

Aside from the lovely Rastafarian and strange young foot fetishist who courted my boyfriend’s feet a few times on the beach, Santa Monica was a life-changing experience. I attended “Food and Wine”‘s best-rated plant-based cuisine academy in the world and honestly loved every moment of it.  Matthew Kenney Cuisine Academy is a student’s dream and the restaurant attached to the academy, a healthy eater’s necessity. The course was a month-long, 5 days a week, 6 hours a day. We were gifted beautiful Japanese chef’s knives on the first day, handed to us in what looked to be rifle bags which we had to sling across our backs, making us feel like chef ninjas. Ok. Maybe it was just me, but I felt fierce. I met the most down to earth, friendly, knowledgeable people whom I now consider to be new friends.

The month flew by and I learned a lot of how to set up mise en place and to communicate with people in a kitchen. The recipes were pretty basic but it was great to learn different ways of doing what I already have learned. Even though I had prior knowledge, it was still beneficial.

All the teachers were great, each giving every student individual attention and pushing us where we needed to be pushed, very encouraging, whacky and fun! I am definitely going back for the advanced course and look forwrad to sharing what I learn, too.

Russell James’s Creamy Kale Salad

P1070516We’re in Santa Monica! Beautiful sunny, Santa Monica with blazingly brilliant blue skies, gorgeous tree-lined streets, startling coastlines and diverse and daring restaurants! No wonder all the beautiful people are here 😉

I’m here for the month, studying at The Matthew Kenney Raw Cuisine Institute, honing my previous 3 years of experience. Of course, one of the most exciting things about being here, aside from studying at the institute, was the thought of shopping at organic farmers’ markets and whole foods. Sourcing food items in Taipei that are so common here in the US and in South Africa, is always a challenge and requires a certain amount of detective work and a strong community of fellow food enthusiasts. Here, one need only walk down an aisle of Whole Foods to be blown away by the variety of fresh, organic produce available.

Which brings me to the recipe above – I’ve always wanted to try Russell James’s creamy kale salad but sadly this kale was unfindable in Taipei. The moment I saw it at Whole Foods, I knew I would try it.

P1070497Recipe:

3 bunches of curly kale

2 cups of cherry tomatoes

1/2 tsp salt

2 avocado

2 tbls lemon juice

2 tbls chipotle powder (I like it spicy)

1/4 cup olive oil

salt to taste

water to blend

Cut the kale into smaller pieces and remove the harder stemmy parts. Place it in a bowl and massage the salt into it until it looks cooked. You can see in my pics that I didn’t massage too much as I wanted some body and texture. Mix in the cherry tomatoes, which you have sliced into halves.

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I couldn’t resist these tomatoes on the vine, so I used these instead!

In a blender, add the meat of two ripe, Haas avos, the chipotle, lemon juice, salt to taste, olive oil and water.

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Haas have outstanding creaminess and are dirt cheap in California!

 

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Blend with chipotle, lemon juice, olive oil, salt and water

Taste. If you prefer more salt, less lemon, more chipotle, maybe some garam masala, play around. Here’s the thing: the original recipe did not ask for salt in the dressing so I added that in here. Also, I found that it needed some extra kind of creaminess so the next time I make it, I will try to add some coconut butter as well.

Other than that, I thoroughly enjoyed this salad and will definitely be making it again!