Thai flavoured Rice Pudding

1/2 cup rice , jasmine or basmati

1 cup coconut water

2 tbsp coconut oil

1/2 cup sugar

1 can coconut milk

1/2 tsp cardamom pdr

2 tbsp almonds toasted slightly or 2 tbsp roasted sweetened shredded coconut.

Any fruit to serve on side...

In a saucepan heat the oil for a few seconds on medium heat.

Pour the rice in and sauté, coating the grains.

Now add the coconut water and let it come to a boil

Turn the heat to low, cover and cook the rice for 20 mins or until the rice absorbs all the liquid and plumps up.

Keep aside.

In another skillet heat the coconut milk on a gentle medium heat.

Add another three tbsp water.

Whisk in the sugar.

Add 1/2 the cardamom

Let it heat till the mixture gets slightly thick and sweet like a sauce.

Keep stirring it.

Once done pour it on the cooked rice and combine it well.

Add the remaining cardamom, mix.

Then serve warm garnished with the almonds or the coconut or both.

You can serve any tart fruit like berries or peaches cut up over this smooth pudding.

Escalibada De Verdura

Escalibada De Verdura ( roasted veggies served with toasted baguette)

1 large eggplant

1 large red bell pepper

4 tbsp olive oil

Salt to taste

10 slices baguette 

1 sprig parsley

On a gas range top place the eggplant.

Turn it on and roast the vegetable thoroughly.

Using tongs carefully turn the eggplant and make sure it scorches almost burns off the skin on all sides.

Once done put the vegetable in a big bowl and cover with a plate.

Repeat the same with the red pepper.

You have to literally make the skin black or blistered.

Once this is done too put it in the same bowl as the eggplant.

Cover and let the steam loosen the skin.

If you don't have a gas range you can do the same thing on the broiler in the oven.

Make sure u change the sides of the veggies while cooking.

You can put both veggies in the same baking tray.

In case you are barbecuing you can roast these on the grill too.

Once the veggies cool, use your hands to remove the skin to reveal the soft vegetable.

If needed you can moisten ur hands with water to remove the skin easily.

For the eggplant you will need to cut off the end that has the stem on it.

For the pepper you have to remove the stem top and the seeds inside.

Using you hands mash up the eggplant.

And then cut the pepper into strips.

Place both these decoratively on a plate.

Garnish with parsley and drizzle two tbsp of the olive oil and sprinkle with salt.

On a griddle use the leftover oil and toast the baguette slices on both sides.

Serve these with the veggies , build a sort of pizza.

And then dig in.

Tortilla Espanola

5 eggs

1 big potato boiled, peeled and diced.

1 red onion chopped

Two pods garlic diced

1/4 tsp paprika

1/4 tsp thyme

Salt to taste

4 tbsp milk

1/2 tsp butter for greasing the pan.

Whisk together the eggs and milk.

In a small pan put the butter and heat on medium flame.

Add the garlic and onion and sauté till the onions are translucent.

Swirl the pan so the onions from a layer on the pan.

Add the potatoes on the onions in a single layer.

Sprinkle the paprika and the thyme and the salt.

Pour the eggs over the potatoes like u would for an omlette.

Use a spatula to scrape the edges to let the eggs set.

You can shake the pan a bit to help the setting further.

On a low flame let the eggs cook on the bottom.

Now use the spatula and cut the omlette into four quarters.

And then flip one quarter at a time and cook the other side of the eggs.

Once done remove to a plate.

Let it cool just a bit.

Then cut up into wedges and serve immediatly.

Almond Raisins and Olive Oil Cake

1 1/2 cup all purpose flour

1 cup sugar

2 tsp baking pdr

1/2 tsp salt

3 large eggs

3/4 cup Extra Virgin Olive a Oil

1/4 cup mini chocolate chips

1/2 cup sliced almonds

1/3 cup raisins.

1 tbsp Orange Juice freshly squeezed.

1/2 tsp orange zest

Powdered sugar for dusting on top.

Preheat your oven to 350 deg F.

Spray an 8 inch round cake pan, or as I did use an oval pan the same size.

In a mixing bowl sift together the flour, baking pdr and salt.

Take your stand mixer bowl or another mixing bowl and whisk together the sugar, eggs, zest until the mixture gets nice, fluffy and pale yellow.

Follow with slowly adding the olive oil whilst still whisking.

Fold this egg mixture into the flour mixture carefully with a spatula, putting away the whisk.

Then add the raisins, chocolate and the almonds.

Mix the batter well until combine.

Pour carefully into the prepped cake pan.

Spread it with your spatula.

Tap sides carefully to ensure the batter settles well.

Bake this for 35 minutes. Check if it's ready by inserting a toothpick in the center.

If it doesn't come out clean bake for another 5 mins.

Then remove from oven and cool it for 25 mins before sprinkling with powdered sugar on top.

Serve sliced into wedges with tea or as a dessert.