Dom Fuas' Photos
Fettuccini, which some credit with originating in Rome, are made from flat sheets of pasta cut into ribbon-shape strands (fettucce, or “small ribbons”). It is one of the most popular pasta shapes. Wider than the other popular flat shape, linguine, this basic noodle provides a better surface for catching sauce.
A traditional dessert from the Northeast of Brazil.
Very easy to prepare (no cooking required), and delicious.
100 g tapioca coarse flour
200 ml water (non vegans can use milk)
200 ml of coconut milk
70 g grated coconut (fresh or dry)
50 g sugar (or to taste)
In an ovenproof dish, place the tapioca, coconut and sugar and mix well. Boil the water with the coconut milk.
Pour the boiling milk over the dried ingredients and mix well.
Cover with a tablecloth towel, folding it around the dish and leave in a protected place. This makes the tapioca to cook and soften. Leave for two hours, check if its softened, taste the amount of sugar and add more if you want to. Place it in the refrigerator.
The traditional way to serve this is adding shredded (or hydrated) coconut and drizzle with condensed milk. I find this option to be too sweet for my taste so I usually make a coffee or chocolate cream to cover it.
Okara or soy pulp is a white or yellowish pulp consisting of insoluble parts of the soybean which remain in the filter sack when pureed soybeans are filtered in the production of soy milk. It is part of the traditional cuisines of Japan, Korea, and China.
It is a nutritious marvel, containg soluble and non-soluble fiber, protein, calcium and other minerals. Nutritionally speaking it is better than soy milk or tofu because of the high fiber content.
Fresh okara can be frozen, or dried and kept as a powder.
Dom Fuas takes his chef position very seriously.
Here you can see him at his favourite new spot, the kitchen window.
He is, of course, supervising me while I prepare dinner. :-))
Fill up your largest pot with water and bring to the boil. Cut 2 large aubergines in cubes and drop in all of them. Boil them for approximately 10 minutes or until they feel quite soft when you prick them with a small knife. Remember to turn them a couple of times, as they need to be cooked evenly.
Remove them with a slotted spoon into a colander and squeeze the water absorbed during their cooking time pressing them with a spoon. Do this quickly because you need to season them while hot so the flavour infuses the aubergine.
On a separate bowl mix
120ml extra virgin olive oil
2 garlic cloves, chopped very finely
juice of 1/2 lemon
Add to the aubergine cubes and mix very well.
Let the flavours infuse for couple of days.