Tag Archives: raisins

Fish tempura with onions and raisins

I think that I found my favourite fish dish!  It takes some time to prepare and is very rich, but worth the time and effort.
I had a fillet of black pollock which I cut into bite-sized pieces and dipped them in a glutenfree tempura batter: white rice flour (you could use brown rice flour, but this makes for a much lighter batter), some arrowroot starch, salt, water and a pinch of aluminum-free baking powder. I used about half half of the starch and flour and added enough water to make a batter that is not too thick but also doesn´t slide easily from the fish chunks – you really have to experiment with this one to get the right consistency. I deep-fried the coated chunks until light golden and let them drip excess oil on a paper towel.

Then I sauteed a large onion cut into big rings on some olive oil with a pinch of salt until soft and shiny. At that point I added a handful of raisins and some water and covered the pan with a lid to allow the raisins to absorb some water. When the raisins soaked up the liquid, I added a good splash of mirin and continued to cook for a while under the lid, on a low flame. The mirin makes anything cook really fast!

I arranged the fried fish chunks in a baking dish and covered each with a slice of organic lemon, peel included. Then I spooned on top the onion/raisin mixture and baked the dish in an oven on about 170°C, some 10-15 minutes, just until the lemons shrink and the onion starts to caramelize. The raisins should not get burnt!

The meal was served with a dip of tamari soy sauce, water, lemon juice and wasabi powder, with some blanched greens and with steamed rice sprouts.

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Filed under Recipes, Seafood

Glutenfree cinnamon-raisin cookies

Cookies are my passion. Unfortunately a passion I will have to shortly give up, because in about a week or so I am starting a much more strict macro regime…not such great news for this blog I´m afraid, but I am sure there will be stuff to blog about and some recipes to share! I just really have to put healing as my priority for some time (at least for a couple of months) even if that means making less decadent culinary creations and especially it will be a big limitation on all sweets.

So as you can imagine, I am now using the last days to cook and bake some of those soon-to-be-banned goodies (yep, that´s me, I always try to indulge while I can, even if that´s not the wisest thing on Earth to do :-D). These glutenfree cookies came out pretty well, I think, based on the judgement of a couple of friends as well…

I used

1 cup of white rice flour

about 3/4 cup of buckwheat flour

1/2 cup almond flour

a pinch of salt

1 tbsp cinnamon

about 1/2 tsp vanilla powder

3 tbsp rice malt

a handful of raisins

1/4 cup olive oil

Mix all together 😀 Most recipes say: mix dry ingredients, mix wet ingredients, mix dry and wet. Well, as you wish, I usually don´t give a damn, but it does make sense 😀

Bake in a preheated oven (180°C) for about 20 minutes.

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Quick hokkaido pumpkin dessert

I looooove hokkaido pumpkin – mostly cooked in a main dish, using salt and spices. But this time I made it into a dessert, which is not hard, because the pumpkin is very starchy and sweet in itself. To make it just a little bit sweeter, I added a handful of raisins while cooking the pumpkin in a few cm of water. Be smarter than me and add a few grains of sea salt too, it will bring out the sweetness 😀 When the pumpkin is soft enough that it´s easily mashed by a fork, it´s ready! Serve with a teaspoon of almond butter.

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Filed under Desserts, Recipes