Dull Day, Bright Salad

P1040985William pears have a lovely tartness to them which marry well with the heavy creaminess of Haas avocados. Try this salad for breakfast or lunch.

Recipe:

1 William Pear, sliced into thin slices

1 firm Haas avocado sliced into thin slices

a few mint leaves

a few fresh fennel fronds

a few spoons of dried pomegranate seeds (or whichever dried fruit you have that could pair well)

a few squeezes of fresh lime/ lemon juice

French or Himalayan Pink salt

Freshly cracked black pepper

Slice the avocado, drizzle in lime then place around the plate as in the picture. Slice William pear and add to the plate, bearing in mind, that the more red skin shows, the better the contrast.

Place mint leaves and fennel fronds around the empty spaces then add pomegranate seeds. Squeeze just a little more lime on the plate, add your salt and pepper.

Note: Use an interesting and textured salt so that your palate receives bursts of different flavours in one bite. Don’t place it evenly on the plate. Same with the lime and herbs. If everything is evenly flavoured, it becomes lacklustre.

Enjoy.

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Summer Canapés Workshop with Delicious Taipei

CONCEPT As more and more people worldwide are becoming health conscious, clean eating and whole foods movements are flourishing. Delicious Taipei has found that there is both a lack of information and accessibility regarding healthy eating in Taiwan. We have also discovered that there is an overwhelming interest in gourmet raw food after holding ten successful workshops in 2012. We believe that with the right venue, there is an even bigger market to tap into and even more healthy and delicious avenues to explore.

RAW FOOD Raw foods are fruits, vegetables, nuts, seeds and grains that have not been heated above 40°C. Consuming these foods in their natural state ensures that they are not only fresh, but remain packed with enzymes, vitamins, and nutrients. Uncooked and unprocessed foods are also rich in phytonutrients and micronutrients, which are essential to maintaining an alkaline state in our body and preventing diseases. Delicious Taipei invites guests to explore the concept of a raw food lifestyle.

CANAPÉS Canapés are a type of hors d’oeuvres, or bite sized decorative morsels of food, that pack a lot of flavor and exude an air of elegance when served. These gourmet appetizers take little time to prepare and are far from fiddly when put together. Serving these posh finger foods accompanied by a glass of wine is the way to wow even the finest epicurean palate.

Join me on July 6th from 14:00 – 17:00 as we discover the world of raw food by making two exquisite canapés and one gourmet, delicious dessert.

On the menu:

1. Macadamia nut pâté served on zucchini with cranberry chutneyP1020561

This canapé is filled with the aromatic fragrance of fresh rosemary and the vibrant tones of garlic which perfectly accompany the tart fruitiness of cranberry chutney. The nut protein ensures that your guests will feel full and satisfied. So even though these are only vegetables, nuts and fruit, they produce a gourmet canapé that will surprise your guests.

2.Beetroot/ Jicama Ravioli with Spicy Cashew cream, marinated shiitake mushrooms and salted Ginger

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Loosely based on the idea of Italian ravioli, this raw version brings out the Asian flavours we all know and love – ginger, garlic and chili in a decadent cashew/avocado cream. Topped with salted ginger, this canapé is so unusual, most people would not even be able to imagine its personality. Showstopper stuff!

3. Raw Chocolate Banana Cream Cake

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No flour, no refined sugar, no eggs and no milk. If it’s raw, you can be sure, it will be better than any baked dessert you have ever tried. This cake is made with walnuts and figs as the base (fibre, fibre, fibre!), banana, vanilla, lemon, avocado and raw cacao as the topping. It sets like a firm cheese cake and will absolutely blow your socks off.

This summer, go gourmet but stay healthy with DELICIOUS TAIPEI!

Date: July 6th, 2013

Time: 14:00 – 17:00

Venue: The Watermoon Tea House (FuXing South Rd, Section 2, Alley 180 #2, 1st floor/ 台北市復興南路二段180巷2號1樓)

Cost: NT2000

Some Guidelines:

1. This will be a hands-on workshop so please be prepared to get your hands dirty:-)

2. Conversation will be limited to breaks only.

3. Cell pones should be on silent and no calls should be accepted during class time. You may however, click away on your phone camera should you wish.

4. We will start precisely at 14:00 and end precisely at 17:00. Please be on time.

5. It will greatly decrease your stress levels, if you figure out how to get to the venue before the day of the workshop:-)

6.Payment should be remitted to the following bank account: E. Sun Bank (玉山銀行: 808),

Songshan Branch (松山分行)

Account Name: 棒活動藝文有限公司 Account #0565-940-001-768

by no later than July 3rd. 

7. This workshop is limited to 14 participants only.

8. Please contact: prish(at)delicioustaipei(dot)com/ 0975-021-931 for any questions.

 

Sweet Jaysus Jicama Beet and Avo Salad with Gorgonzola and Cumin Garlic Dressing

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This was a “What’s in the fridge?” kinda salad. I’ve been so busy with cheese orders that I’ve neglected to cook for my Beloved who’s working on two big architectural projects. I was feeling GUILTY! Nothing better than a gorgeous salad to repent with.

This is a jicama, beet, avo salad with garlic cumin dressing.

Jicama (the white vegetable in the picture) is a Spanish vegetable which is described as a cross between a yam and a turnip.

jicama

jicama

It’s crunchy, a bit sweet and very refreshing. You could just eat it plain and thoroughly enjoyed it as well. You can find jicama at every fresh vegetable market. If you didn’t see it, you probably just weren’t “looking” for it. I’ve not seen jicama in any traditional Taiwanese dishes so I’m always curious about why we have them so plentifully, here. Make hay, people. Make hay.

So to make this salad:

  • Slice jicama as uniformly as possible
  • Wash, peel and slice beets as uniformly as possible
  • Slice and core avo then rub each slice with lemon juice to maintain its colour
  • Arrange on plate as in the main picture.

Dressing

Can you see the bits of cumin powder, black pepper and garlic?

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  • Finely crush 3 cloves of garlic and put it in a bowl
  • 1/2 – 1 tablespoon of freshly-squeezed lemon juice OR 2 tbls cider vinegar
  • 1/4 cup of olive oil
  • 1/4 tsp of freshly-crushed black pepper
  • 1/4 tsp salt depending on how large your salad is. In this picture, I used 1 medium beet, 1/2 a medium jicama and 1/2 avo so added 1/4 tsp salt
  • 1/2 tsp powdered cumin and a few sprinkles of whole cumin for texture and bursts of cuminy-goodness

Lightly hand-whisk.

This dressing was inspired by one of my many searches which revealed Cuban chef, Marciel E. Presilla

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Finally, crumble well-aged gorgonzola on top.

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Disfrute!

Raw Taipei, Workshop III – Gourmet Dinner-in-the-Raw for Ten!

As part of each workshop series, we include one gourmet dinner-in-the-raw event where participants put down their chopping knives and pick up the dinner ones. Adela Stoulilova created a beautiful, four-course dinner for ten lucky people.

For this workshop, we hosted in a wonderful organic store in the heart of Taipei called “SO Fresh” SOFR3SH 太│平│洋│鮮│活. Hilary, who manages the place, is a visionary. She has hydroponic farms which the line the entire length of one wall. She farms her greens on location and the farms also double up as a design aspect of the place. Beyond this, So Fresh hosts workshops for kids, teaching them about growing vegetables and also cooking them.

As our world develops more, kids become less accustomed to knowing their vegetables, let alone knowing how to cook them. What Hilary has done has created a community of educated kids who not only know their their veggies but also take pride in cooking and eating them!

Adela served a rejuvelac cooler with fresh beet juice and honey, an arugula, pear and blue ‘cheese’ salad, and the main was a selection of raw spaghetti (zucchini, carrot) with 3 delicious sauces – a cheese sauce, pesto sauce and tomato sauce. To top the meal off, participants were served an amazing raw raspberry cheesecake and raw truffles. It was wonderful!