Recipes

We've been on a bit of a homemade soup and a squash kick lately! We also recommend you try our Candied Butternut Squash recipe!

Silky Thai Coconut Squash Soup

This recipe is delicious - so easy, so satisfying and a great way to use up a squash you've maybe had hanging around for a while! 

Ingredients (slaw):

• 3 whole shallots
• 1 ½ lbs. butternut squash, peeled and trimmed
• 2 cups canned coconut milk
• 2 cups chicken stock*
• 1 cup loosely packed cilantro leaves
• sea salt*
• 2 Tbsp. fish sauce
• black pepper to taste
• *Available from Well Seasoned

Instructions:

1. Peel and chop the shallots and set aside. Peel and cut the squash into 1” chunks.
2. In a stock pot, gently sauté the shallots in the oil just until translucent. Add the squash and stir to combine. Add the coconut milk & broth and simmer over medium heat until squash is tender, about 15 minutes. Stir in the fish sauce and cook for another 3 minutes. Taste for salt and add a little more fish sauce if you like. Season with salt and pepper to taste.
3. Carefully transfer the hot soup to a blender, add the cilantro and puree in small batches until silky smooth.
4. The soup can be served immediately, but has even more flavour if left to stand for an hour. Re-heat just before serving. And, this soup freezes really well.

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour. Risotto in Italy is normally a first course, served on its own before the main course. - Wikipedia.

Asian Style Risotto

This risotto still uses a commonly used Italian rice (Arborio), but is infused with flavours and textures you would more traditionally find in many ashcan cuisines. Enjoy this fusion twist dish!

Ingredients:

• 4 ½ cups Fish Stock or Water
• ½ cup Riesling
• 1/3 lb Rock Shrimp
• 1/3 lb Bay Scallops
• 1 tbsp. Well Seasoned Cooking Oil *
• ½ cup yellow Onion, finely chopped
• 1 Tbsp chopped Garlic
• 1 ½ cups Arborio Rice*
• ½ tsp Chili Paste (sambol oleck)*
• ½ cup Carrots, peeled and thinly sliced
• ½ cup Snow Peas, cut in half at an angle
• ½ cup chopped Baby Bok Choy
• 2 tbsp Soy Sauce*
• ½-1 tsp Sesame Oil*
• Kosher Salt, to taste*
• 1 Tbsp White and Black Sesame Seeds, toasted*
• 3 Scallions, chopped
• *Available from Well Seasoned

Instructions:

1. In medium pot over medium-high heat, bring the stock or water and wine to a boil; reduce heat to a simmer and add the rock shrimp. Cook for about one minute. Remove from the liquid and repeat with the scallops. Set aside to cool.

• Note: seafood will not be fully cooked at this point. Leave stock on the stove over low heat.

Dulce de leche is a treat made by slowly heating sweetened milk to create a substance that derives its flavour from the Maillard reaction, (which also changes its colour). If you're looking to impress this Valentine's Day - you can make this ahead of time and serve this up at home (or as a small, portable picnic treat)!

Coconut Dulce de Leche

Enjoy this lactose free version of a classic dessert. Did you know that Dulce de leech is Spanish for "candy made from milk"? DO AHEAD: Can be made 1 month ahead. Keep chilled!

Ingredients:

• 2 x 14-ounce cans unsweetened coconut milk
• 1 1/2 cups (packed) golden brown sugar
• 1/2 teaspoon coarse kosher salt*
• *Available from Well Seasoned

Instructions:

1. Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves.
2. Increase heat to medium-high and boil until mixture is reduced to 2 1/2 cups, stirring occasionally, about 20 minutes.
3. Transfer sauce to small jars. Cool completely, then cover sauce and chill.

We are very keen to share this excellent recipe from Monsoon Coast with you! Looking for an easy party appetizer? Look no further:

Curried Cashew Spread by Monsoon Coast

Serve this dip with Gone Crackers (we suggest their Roasted Shallot & Herb) & raw veggies for dipping.

Ingredients:

• 1/3 cup unsalted cashews
• 1/3 cup sesame seeds
• 1 19 ounce can of chick peas rinsed and drained
• ¼ cup olive oil (or more as needed)*
• Small bunch cilantro, washed and most of the stems removed
• 2 cloves garlic
• salt to taste
• 1 ½ tbsp Monsoon Coast Moghul Curry*
• 3 - 4 tbsp fresh squeezed lemon juice
• *Available from Well Seasoned

Instructions:

1. In a dry frying pan, roast the cashews and sesame seeds. Roast until golden & toasty. Cool and transfer to a food processor, process until fairly fine but not a paste.
2. Add chick peas, olive oil, cilantro, garlic, salt, Monsoon Coast Moghul Curry and lemon juice to the food processor and blend until a nice smooth consistency. Taste for seasoning and serve at room temperature.

Although it is starting to feel like spring, none of the tell tale foods of spring are quite available yet SO, sometimes you have to make your own. The nuttiness of almonds, the fresh brightness of orange with a splash of rum will get you through the winter doldrums and satisfy your sweet tooth at the same time.

Simple Frangipane Spread

We sell a version of this that we make at Well Seasoned. It is the perfect accompaniment to our house-made scones, a freshly baked croissant, as a topping for a poached pear or just eaten straight off the spoon!

Ingredients:

• 125 grams almond flour
• 125 grams unsalted butter, softened
• 125 grams granulated sugar
• 1 teaspoon vanilla extract, dark rum or almond extract
• 3 large eggs
• ¼ teaspoon salt
• Zest of 1 orange

Instructions:

1. Make the frangipane by slowly melting the 125 g butter over low heat and letting it cool slightly. Beat the sugar together with the three eggs and the grated zest of orange until creamy and add the melted butter while continuing to beat. Add the almond flour and mix until smooth.
2. Store in an airtight container refrigerated for up to 10 days or freezer for up to 60 days.

Break time! Enjoy a quick, yummy snack à la Parisian café today! *miam-miam*

Croque Monsieur

A croque monsieur is a French-style baked or fried boiled ham and cheese sandwich. Craving grilled cheese? Satisfy the craving with this recipe!

Ingredients:

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups hot whole milk
• 1 teaspoon kosher salt*
• ½ teaspoon freshly ground black pepper*
• 8 ounces baked ham, sliced but not paper thin
• Pinch nutmeg*
• 5 cups Comte or Gruyere cheese, grated
• ½ cup freshly grated Parmesan*
• 16 slices white sandwich bread
• Dijon mustard*
• *Available from Well Seasoned

Instructions:

1. Preheat the oven to 400 degrees F.
2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
3. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
4. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.