Radish Kimchi Recipe

Ingredients :                                                                                        (tbsp : tablespoons, tsp : teaspoons)

• 
  1 large radish or 4-5 small radishes (4-5 cups)
• 2 tbsp Kosher salt
• 1 tbsp sugar

Kimchi Sauce(paste) : 

• 2-3 tbsp chili flakes
• 2 tsp minced garlic
• 1 tsp minced ginger 
• 1-2 tbsp shrimp sauce
• 8-16 tbsp Anchovy (fish) sauce
• 1/2 onion
• 2-8 tbsp Plum syrup, sweet

    Optional for sauce : 

• 1/2 apple or pear, grated or purred  
• 2 green onion, chopped 
• 2-3 tbsp  cooked sticky rice, cool down or rice powder
• chives 
• shred carrot
• Napa cabbage

Instructions:

1. Prepare the radish:

   

   • Peel the radish and cut it into small cubes (about 1–1.5 cm).

   • Put the cubes in a large bowl and sprinkle with salt and sugar.

   • Mix well and let it sit for 30–40 minutes, turning occasionally, until the radish releases water and softens slightly. Then transfer it to the metal sieve and let it drain. 

   • Check point : if it is too salty, let it less or rinse lightly with water. Radish stem should be slight bendable, still firm. 

2. Make the kimchi paste:

   • In a separate bowl or grinder/blender, combine all the ingredients and grind until smooth or finely blended.

   • Check point : taste the sauce and add Anchovy or shrimp sauce little by little. If you made too much, store in the freezer and use later. Before re-using sauce, move it to fridge a day ahead. 

3. Mix together:

   • Add the radish to the bowl and add the kimchi paste. Mix well using gloves until all pieces are evenly coated.

4. 

   Fermentation:

   • Transfer the kimchi into a clean, airtight container or jar. 

   • Leave it at room temperature(in cold seasons) for 1–2 days to ferment, depending on your preference and room temperature. In summer, 2-3 hours is usually enough.

   • Then move it to the refrigerator. It will continue to ferment slowly and develop more flavor over time.

Sourdough Knäckebrot

 Ingredients:

• 30g rolled oats
• 40g pumpkin seeds
• 50g sunflower seeds 
• 30g sesame seeds
• 40g ground linseed
• 4g salt
• 4g dried rosemary
• 25g oliveoil
• 150g sourdough
• 120g water 

Combine all ingredients in a bowl. The dough should be easily spreadable (add extra water if too stiff).

Line a baking tray with baking paper and evenly spread the dough using  spatula (silicone works well). An even thickness will ensure the Knäckebrot bakes evenly without some parts burning or others remaining soft.

Bake in oven at 175°C for around 45 min, until crispy and slightly brown. Be careful to not overbake. 

Dorowot - chicken wot Ethiopian style

 2.5 kg chopped onion

About 18 to 20 chicken drumsticks 

100 gm berbere

7 tbsp Ethiopian spiced butter 

salt

Add one cup water to chopped onion. Cook until onion is see-through. Add berbere. Stir well. Cook for 10 minutes.  Add butter. Cook another half hour till onion is disintegrated.

Add drumsticks. Cook on low heat for an hour until wot is reduced. Add hard boiled eggs when ready to serve. 

Chinese style lazy salmon

Ingredients
2 salmon fillets about 200 gms each with skin on, scales removed
80-100 gm fresh ginger, skin removed and ground
1 medium size tomato, cut into 8 pieces
Spring onion and coriander to garnish
Salt to taste
Olive oil

Rub salt and ground fresh ginger on the salmon fillets. Place the fillets in an oven-proof dish with the skin up. Place the tomato around the fillets. Drizzle olive oil on top.

Cover the dish (with baking paper) and microwave on high to medium power for five minutes. Then add the spring onion and coriander to the dish, and microwave for 1 minute.

The place the dish in the oven and give it overhead heat for 2 to 3 minutes to brown the skin and get it crispy.

Banana coconut cake

Ingredients:

300 gm butter at room temperature
275 gm runny honey
6 big eggs
300 gm ripe banana, mashed
175 gm wholemeal flour
175 gm desiccated coconut
1.5 teaspoon baking powder

Method:

1. Cream the butter and honey till the mixture is fluffy and light.
2. Break the eggs into the mixture and beat till eggs are mixed.
3. Add the mashed bananas, and mix well.
4. Add the flour, desiccated coconut and baking powder. Mix well.
5. Pour into prepared baking tins, and bake at 150-175 degrees Centigrade in a pre-heated oven for an hour.

Apple "Rose" Muffins

Ingredients:
(Yields ~8  muffins)

• 3 apples 
• 80g butter
• 50g muscovado sugar (alternatively white or brown)
• 1 egg
• 2 tsp vanilla
• 150g flour
• a dash of milk

Dough:
1. Thoroughly blend soft butter with sugar in a bowl until creamy.
2. Add egg and vanilla and whisk together.
3. Add flour and mix well.
4. Add a dash of milk to achieve a consistency more fluid than Mürbeteig but firmer than pancakes batter.

Rose petals:
1. Cut apples in half and remove the core.
2. Slice the apples into ~2mm slices.
3. Spread out the slices onto a plate suitable for microwave usage. (Optional: Sprinkle some vanilla sugar onto the slices. This depends on how sour the apples are)
4. Pop the plate with apple slices into the microwave on high heat for 3-4 min. This will soften the apples so that they don't break when roling later.

  

Combining:

1. Fill the muffin cups half way with dough.
2. After the apples have cooled slightly, layer 11-15 slices in a line on a cutting board, so that the semi circles overlap each other half way.
3. Start rolling up the apples slices starting at the first one that had been layed down. This requires both hands and sometimes a bit of fiddling work.
4. Place the rolled up apple slices into the muffin cups containing dough, push down slightly and adjust the pattals to your liking.
5. Bake at 150°C for around 20-30 minutes, or until a toothpick comes out clean. Adjust temperature or time if the apple slices start getting too brown.

 

Honey lemon ginger cordial

400 gm lemon juice
450 gm honey
350 gm ground fresh ginger
450 gm water

Boil the ground ginger in the water for about 5 minutes. Strain the mixture through a sieve. Put the ginger "juice" back into a pot, add a tbsp of the ground ginger to it. Bring to boil again. Then add the honey and lemon juice and bring to boil again. Bottle.

As this is a cordial, dilute with 4 to 8 times hot or cold water before serving.

I can usually keep my cordial for up to 4 months in the fridge.