![]() Broil until sugar melts and nuts are toasted, about 1 minute. Sprinkle evenly over top of each custard. Makes about 1 cup (250 mL).Ĭombine 1/2 cup (125 mL) chopped hazelnuts, 1/3 cup (75 mL) packed brown sugar and 3 tbsp (45 mL) melted butter. Add garlic, ginger and spices and cook for a further 2 minutes until fragrant. Cook onion with a pinch of salt for about 8 minutes or until lightly golden. 2 While squash is baking, heat olive oil in a large frying pan on a medium heat. ![]() Stir in 1/4 cup (50 mL) Ontario Maple Syrup. Place buttercup squash on a lined baking tray and bake for 45 minutes. Fill squash cavity with butter, molasses, and sugar, add more salt and pepper to taste. Unlike banana bread, however, the zucchini doesn’t impart a strong flavor. Cover loosely with plastic wrap and let stand overnight at room temperature. Zucchini has a high water content and can help keep baked goods soft and moist, much like banana does in banana bread. In large bowl, stir together 1/2 cup (125 mL) whipping cream and 1/2 cup (125 mL) sour cream. Serve with Ontario Maple Syrup, Maple Crème Fraîche or Crunchy Hazelnut Topping. Bake in 350☏ (180☌) oven 35 minutes or until knife inserted in centre comes out clean. Pour in enough hot water to come half way up sides of cups. Garnish with fresh mint.In large bowl, beat eggs beat in squash, sugar, salt, cinnamon and nutmeg. Spoon some creamy Kabocha squash and coconut sauce on top. Add Kabocha squash and cook on medium-low for 8-10 minutes, until just tender. Meanwhile, heat 1 ½ cups coconut milk, remaining palm sugar, and salt in a small saucepan on medium heat. Turn heat off, and let sit 10 minutes longer. Bring to a boil, lower heat to a simmer, and cook, covered for 30 minutes. Place rice in a saucepan with ginger slices,½ the palm sugar, and water. Rinse thoroughly and drain, removing any small stones. Soak black sweet rice in water overnight,covering the rice with 2” of water. The water will have a purplish color. Soaking black sweet rice (water will turn purple color) Here’s how I was taught to prepare winter squash, along with recipes for Creamy Kabocha Squash Soup with Lemongrass, Japanese Style Kabocha with Meat Sauce, and Thai Black Sweet Rice with Kabocha Cream.ġ cup black sweet rice (the rice is not actually sweet, but it has a stickier consistency than regular rice)ġ disk palm sugar, or more to taste, cut into slivers with a sharp knifeġ cup Kabocha squash, peel and seeds removed, and cut into ½” pieces Recently, I put together a dinner from soup to dessert using Kabocha squash.You can substitute buttercup or butternut squash if you wish (Kabocha is a little sweeter than these other two varieties). I’ve used Kabocha, buttercup and butternut squash interchangeably in recipes. Its orange flesh is dense, sweet and creamy, almost like a mix between pumpkin and sweet potato. ![]() Kabocha squash, one of my favorites, is similar in taste and texture to buttercup and butternut squash. Winter squashes are excellent sources of vitamin A, vitamin C, potassium, fiber and manganese. Now I feel comfortable preparing almost any variety of winter squash I find. However, after taking a Japanese cooking class four years ago, not only was I introduced to Kabocha squash, but my instructor, a petite, sweet woman, also taught our class a few tricks that I was able to use right away.
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