Monthly Archives: July 2013

Coconut Crepes with Fire Roasted Figs




  • ½ cup all purpose flour
  • ½ cup dried coconut
  • 1 cup milk
  • 1 egg white
  • 2 teaspoons oil
  • Pinch of salt

Almond topping:

  • ½ cup almond meal
  • ½ cup milk (whole or 2%)
  • 2 teaspoons castor sugar
  • 2-3 drops orange essence

Orange Sauce

  • 1 cup fresh orange juice
  • 2 teaspoons brown sugar

4 fresh figs quartered

Raspberries to decorate


To Make Pancake:

  • Whisk together eggs, milk and oil
  • Sift flour and salt into a large bowl
  • Make a well in the middle and gradually whisk in the egg mixture until just combined and free of lumps
  • Mix in the coconut
  • Heat a small frying pan/skillet and add a little butter and swirl to coat the pan completely
  • Add about 2-3 tablespoons of batter to the pan and spread to cover the bottom of pan
  • Cook over medium heat for about a minute or until the edges are lightly browned
  • Turnover and cook the other side
  • Transfer to a plate and cover with a towel while cooking the crepes.

To Make Almond Topping

  • Mix together almond meal, milk, sugar and orange essence until it resembles the consistency of ricotta cheese (if needed add extra milk)

To Make the Orange Sauce:

  • In a medium flame cook orange sauce and sugar for about 10 minutes or until lightly thick

To assemble:

  • Wash figs and cut them into halves
  • Roast them directly over fire until the skin becomes lightly charred
  • Cut each half into 2 pieces
  • Place about 3 crepes on a plate and place the figs on top of the pancake
  • Spoon over the orange sauce
  • Garnish with raspberries
  • Serve pancake with almond topping

Serves: 4 servings

Yields: about 12-14 pancakes


Baked Eggplant Curry



  • 4 large Japanese eggplants
  • 3-4 tablespoons canola oil
  • 1 tablespoon canola oil
  • ½ cup sliced onion (preferably red since it has a strong flavor)
  • 3-4 cloves garlic sliced
  • 1 teaspoon tamarind paste
  • ¼ teaspoon sugar
  • 1 ½ teaspoons chili powder
  • 1 strand curry leaves
  • Salt to taste
  • 2 ½ cups water
  • ¼ cup thick coconut milk



  • Slit eggplant lengthwise and cut them into 3 long strips.  Now cut them into 1 inch pieces
  • Pre-heat oven to 425F.
  • Spread eggplants on  cookie sheet and sprinkle 3-4 tablespoons canola oil and mix thoroughly with hand
  • Place in the oven and bake for about 1 hour or eggplants are browned and crispy on the outside.
  • Let cool
  • In the meantime, add 1 tablespoon oil to  saucepan and when hot add onion and garlic and sauté until browned
  • Add baked eggplant, chili powder, salt, and tamarind and mix well
  • Add water and coconut milk to the saucepan and cover and cook on medium flame for about 10-15 minutes or until gravy thickens
  • Add sugar and cook for a minute or 2 more
  • Turn off the flame and keep covered for about 5-10 minutes before serving
  • Serve warm with rice, pittu or string hoppers.

Chia Seed Pudding with Blueberry Sauce



  • ¼ cup Chia seed
  • 1 ¼ cups soy milk (or milk, almond milk etc.)
  • 2 tablespoons agave nectar

Blueberry Sauce:

  • 1 cup fresh blueberries
  • 1 cup water
  • 1 tablespoon brown sugar


  • Cashew nuts chopped into small pieces.


  • Mix first three ingredients together in a bowl and refrigerate for about 5-6 hours or overnight
  • To serve, add Chia seed pudding to serving bowls and spoon blueberry sauce over the pudding.
  • Sprinkle cashew nuts
  • To make the blueberry sauce, bring blueberries, water and sugar to boil and then lower the flame and simmer until blueberries are cooked and sauce thickens (about 10-15 minutes)
  • Serves: 4 servings


You can serve the pudding with other sauces as well such as strawberry, raspberry etc.