April 7th, 2013
This post is also available in: French
Spring continues to be cool down where we are in Florida. I’ve lived here for ten years and never experienced such a chilly March. We are usually swimming in the gulf by now, but not this year. We’re loving it though, knowing that the crazy summer heat will come soon and will stay for a while. I know that up North the spring has been harsh, but it’s getting better, there are even rumors of 70+ degrees in NYC this week. This refreshing pineapple gazpacho is perfect for a spring awakening, full of bold sweet and spicy flavours. I’ve had my eyes on this recipe for a couple of years and finally gave it a try. The most important thing here is to have a very sweet and ripe pineapple and your gazpacho will be delicious. Take care not to overdo on jalapeno. I usually taste the pepper first to estimate how hot it is, as they fluctuate from mild to extremely hot, then I adjust accordingly.
Pineapple Cucumber Gazpacho
(adapted from Raw Food, Real World)
serves 4-6
1 large ripe pineapple – peeled, cored and chopped
about 4 small or 1 large English cucumbers – peeled and chopped
1 cup pineapple juice – preferably freshly made
about 1/2 jalapeno – seeded and diced (see text)
1 tablespoon lime juice
1-2 teaspoons sea salt – to taste
1 green onion – chopped
1 handful cilantro leaves, plus more for garnish
3 tablespoons olive oil
1. In a food processor, combine 3 cups of each the pineapple and cucumber together with the pineapple juice, jalapeno, lime juice, salt and green onion, blend until smooth.
2. Add the remaining pineaple and cucumber, cilantro and 1/2 of the olive oil. Pulse a few times to achieve a chunky texture. Adjust seasoning and chill in the refrigerator.
3. Serve garnished with the remaining cilantro and olive oil.
Tags: cilantro, cucumber, gazpacho, pineapple, recipe, soup
Tweet
March 8th, 2013
The cookbook manuscript has been submitted! And even though there is still a lot of work to be done in the editing stage, this is a huge relief. The past few weeks have been extremely busy and very exciting. Getting feedback from our amazing recipe testers has been so fulfilling, and I learned so much along the way. Time to celebrate with a recipe for something sweet.
After finishing the manuscript and clicking Send, I thought I would need a very long break from the kitchen. Instead, I turned around and baked this celebratory tart, inspired by how sweet both the pineapples and mangoes have been at our markets.
I had never before baked with pineapple, and this first experience left me wondering why I didn’t think to do it earlier. Baked pineapple is delicious, its flavours become maximized and caramelized, and it looses some of its aggressive acidity. And when combined with sweet, smooth Champagne mangoes and a hint of lime juice, it is sure to be a hit. Enjoy.
Pineapple and Mango Tart
(makes one 9-inch / 23 cm tart)
for the crust
8 tablespoons coconut oil – melted, plus more for greasing the tart pan
1/2 cup (90 g) brown rice flour
1/2 cup (65 g) garbanzo flour – (I make my own by grinding sprouted and dried garbanzo beans)
1/4 cup (30 g) tapioca flour
1 tablespoon almond flour
1 tablespoon coconut sugar
1/4 teaspoon sea salt
1 teaspoon vanilla extract
4-5 tablespoons ice water
for the filling
1 tablespoon almond flour
1/2 – 3/4 large ripe pineapple – skin removed, cored and thinly sliced
1 ripe mango – peeled, pitted and thinly sliced
1 tablespoon coconut sugar
1 tablespoon lime juice
zest of 1 lime
to make the crust
1. Pour the coconut oil into a small shallow dish and put it into the freezer for 10 minutes. Lightly oil your tart pan. In the bowl of a food processor, combine the rest of the ingredients, with the exception of vanilla extract and ice water. Pulse several times to combine.
2. Take the coconut oil out of the freezer and cut it right in the dish, into 1/4-inch cubes. Add the cubes into the food processor and pulse until the coconut oil is broken down into tiny granules and the mixture resembles sand. Add the vanilla extract and 4 tablespoons of ice water, and pulse until the dough either forms a ball or sticks together when pressed between your fingers. If not, add one more tablespoon of ice water.
3. Turn the dough onto your working surface and quickly knead, forming a ball. Flatten it with the palm of your hand and press into the tart pan, starting with the bottom and working it up the sides. Make sure that the crust is of even thickness throughout. Prick several times with a fork and refrigerate it for 30 minutes.
to assemble and bake the tart
1. Preheat oven to 395 F (200 C). Take the crust out of the refrigerator and sprinkle the bottom with the almond flour. Arrange the fruits in a circular patter, alternating them inside the crust and filling it tightly. Sprinkle with coconut sugar.
2. Bake for 35-40 minutes, until the crust is golden and the fruits are soft and caramelized. Brush with the lime juice and sprinkle with the lime zest when still hot. Let cool before unmolding and slicing.
Tags: book, gluten free, mango, pineapple, recipe, tart, vegan
Tweet
