Selectively Juggling

Homemade Vietnamese rice paper spring rolls with thick unctuous satay dipping sauce. Soaked and dried rice paper sheets encasing thin rice or bean vermicelli noodle, lashings of freshly picked mint, grated carrots, toasted shallots, prawns or crispy lettuce & chilli. The unctuous satay sauce is accompanied by a tangy and spicy coriander dipping vinaigrette.

Otherwise it’s a simple homemade sushi roll, sushi rice, sushi rice vinegar seasoning, nori sheets, sumptuously soft and delicious avocado. Rolled lovingly, and I like to sprinkle sesame seeds and pickled ginger over mine. It’s simple, but perfect. I’ve recently discovered a recipe where you make oven baked sushi inspired muffins (they are delicious)

Last one spicy pumpkin soup. I peel and deseed pumpkin, add to baking tray with peeled onion wedges and fresh garlic cloves. Bake with only a sprinkle of olive oil. Once cooked and deliciously caramelised I add to large pot , add ground coriander , cumin, garlic, turmeric and ginger and cook off using some vegan gluten free vegetable stock to add further flavour and seasoning. I purée the spiced pumpkin, adding light coconut cream until it becomes rich and velvety. I let it simmer for the flavours to fuse together. I serve with fresh herbs (either mint or coriander or both) and toasted shallots, and a liberal lashing of fresh lime juice (from my tree) served with my beautiful homemade gluten free vegan bread or flat bread.

I literally could go on and on, but yet again I’ve already over-answered. My bad!