Saffron Rice with Carrot, Raisins and Pine Nuts

Serves 4

Ingredients:
2 tablespoons/25 ml olive oil
2 small carrots, peeled and finely diced
1 small pinch of saffron threads, crumbled
1 cup/200 g basmati rice
1/2 teaspoon/2.5 g salt
2 cups/450 ml water
¼ cup/35 g pine nuts, toasted
¼ cup/35 g raisins
Curried Shrimp with Snow Peas (see recipe on page 2)

Method:
Place a heavy medium saucepan over medium-low heat.  Drizzle the oil into the saucepan then add the carrots and the saffron. Sauté for 2 to 3 minutes.

Add the rice and stir for 1 to 2 minutes to coat the rice.  Add the salt.  Add the water and bring to a boil over high heat.  Cover the pan and simmer gently over medium-low heat without stirring for about 20 minutes or until the water has been absorbed and the rice is tender.

Remove the rice from the heat and fluff with a fork. Gently stir in pine nuts and raisins. Serve with the Curried Shrimp with Snow Peas. 

Serves 4

Ingredients:

2 tablespoons/30 ml olive oil
1 onion, thinly sliced
1 tablespoon/5 g finely chopped peeled fresh ginger
3 garlic cloves, minced
1 tablespoon/10 g to 1/4 cup/40 g red curry paste (preferably Madras-style)
1 cup/200 ml water
2 plum tomatoes, roughly chopped
1 cup/235 ml unsweetened coconut milk
2 tablespoons/25 ml white wine vinegar
24 large uncooked shrimp, peeled and deveined
5 ounces/145 g snow peas, stringed, cut diagonally in half

Method:
Heat the oil in a heavy medium saucepan over medium-high heat.  Add the onions and sauté until lightly golden brown, about 7 to 10 minutes.  Add the ginger and garlic and continue to sauté until soft, about 2 minutes longer.  Add the curry paste and stir until the paste begins to stick to the bottom of the pan, about 2 to 3 minutes. The amount of curry paste to add will depend on the brand you choose and how spicy you desire the curry.

Add the water and tomatoes and simmer gently over medium-low heat until the tomatoes are very tender, stirring occasionally, about 20 minutes.  Add the coconut milk and vinegar and bring to a simmer over medium-high heat.  Add the shrimp and snow peas to the curry and continue to simmer for 4 minutes or until the shrimp are just cooked through.  Serve with rice.

Homemade Crepes with Strawberries, Crème Fraîche & Chocolate Sauce

Serves 6

Ingredients:

For the chocolate sauce:

1 cup/225 ml heavy whipping cream
8 ounces/225 g bittersweet chocolate

For the crepes:

1 cup/125 g all purpose flour, sifted
4 teaspoons/15 g granulated sugar
Pinch of salt
2 large eggs
1 1/4 cups/325 ml whole milk
1/2 cup/115 g heavy whipping cream
1 tablespoon/15 g unsalted butter

For assembling the crepes: 

1 1/4 cups/300 g crème fraîche or sour cream
1 pound/about 500 g fresh strawberries, hulled and cut into quarters

Method:

To make the chocolate sauce:

In a heavy small saucepan, gently warm the cream over medium heat.  Add the chocolate and stir until the chocolate melts and the mixture is smooth.  

Remove the saucepan from the heat once the chocolate has melted.  Cover the sauce and keep it warm. The sauce can be made 1 day ahead, if desired. Stir it over low heat to rewarm.

To make the crepes:

To make the crepes, combine the flour, sugar and salt in a large mixing bowl.  Whisk in the eggs and just enough of the milk to form a soft paste.  Combine the remaining milk and cream in a measuring cup and slowly add to the flour mixture, whisking to form a smooth batter. 

Strain the batter into a medium bowl to remove any lumps. Cover the batter and set aside for 30 minutes. This will allow time for the flour to absorb all of the liquid.  Heat a crepe pan or a heavy 7-inch/18-cm-diameter non-stick sauté pan over medium-low heat.  Dab some butter on a paper towel and wipe the pan with a little butter.

Pour 3 tablespoons/45 ml of batter into the pan and swirl to coat the bottom thinly. Cook until the edge of the crepe is light brown, about 1 1/2 minutes. Loosen the edges gently with a spatula. Carefully turn the crepe over. Cook until the bottom begins to brown in spots, about 30 seconds to 1 minute. Transfer to a plate.

Repeat with the remaining batter, wiping the pan with butter as needed, and forming 12 crepes total.

To assemble the crepes:

Spread about 1 1/2 tablespoons/20 g of crème fraîche over 1 side of each crepe.  Sprinkle about 6 pieces of strawberries over the crème fraîche on each crepe.  Fold the crepes in half enclosing the filling. 

Fold the crepes in half again forming triangles.  Place 2 crepes on each serving plate.  Drizzle the crepes with the warm chocolate sauce and serve.