This Sicilian Whole Orange Cake was inspired by an Italian friend who introduced me to the simple beauty of baking with whole oranges. I was captivated by the idea of using the fruit with the fragrant peel, juicy flesh, and all that wonderful citrus flavor, instead of letting any part go to waste. It reminded me of what I love about Italian cooking: taking humble, beautiful ingredients and letting them speak for themselves. I began experimenting with the traditional Sicilian whole-orange cake, giving it my own twist with spelt flour, almond flour, yogurt, avocado oil, and butter. The result is a cake that feels both rustic and refined and deeply orange-scented, moist and tender, with a gentle nuttiness and a creamy mascarpone, orange, and maple topping. 

What makes this Sicilian-inspired Whole Orange Cake special?

A Sicilian-inspired whole-orange cake is special because it celebrates one of Sicily’s most distinctive ingredients, the fragrant, intensely flavored whole orange. By using the fruit in its entirety, including the zest and pulp, rather than relying only on juice, this Mediterranean-inspired cake is naturally sweetened from a simple ingredient. Sicily is renowned for its citrus groves, particularly its intensely aromatic oranges, which thrive in the island’s Mediterranean climate and volcanic soils. I took that tradition and gave it a wholesome, modern character with spelt flour and almond flour, while avocado oil and butter create richness and tenderness, and yogurt adds moisture and a subtle tang. The result is deeply citrusy, naturally aromatic, and wonderfully moist, with the almond and spelt adding warmth and nuttiness to the cake. I chose to frost the cake with mascarpone cheese infused with orange puree and whisked with maple sugar. This frosting is not necessary, but it does complement the cake.

Cake decorating options:

• Candied orange slices: Arrange a few thin, translucent orange slices in a slightly overlapping circle on top.
• Fresh orange zest: Scatter fine curls of orange zest over the mascarpone for a simple, fragrant finish.
• Toasted almonds: Sprinkle toasted sliced or chopped almonds around the edges.
• Maple-orange finish: Drizzle just a tiny amount of maple syrup over the mascarpone, then finish with orange zest and flaky salt.
• Dried orange slices: A few dried orange wheels arranged off-center would give it a rustic, Mediterranean look.
• Edible flowers: Small white, orange blossoms or pale yellow flowers would look gorgeous against the creamy mascarpone.
• Pistachios: Finely chopped pistachios scattered lightly over the top would add Sicilian character and a beautiful green contrast.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Fat: unsalted butter, avocado oil
• Sweetener: date sugar
• Eggs
• Flour: spelt flour, almond flour
• Leavening agents: baking powder, baking soda
• Whole orange puree
• Greek yogurt

Here are the step-by-step instructions to make this dish. Please refer to the recipe card below for the measurements.

How to make the Sicilian Whole Orange Cake:

1. Cream the butter, avocado oil, and date sugar with the paddle attachment on a stand mixer for 3-4 minutes, or until creamy. Add the beaten eggs a little at a time, beating well for 3-4 minutes, or until light and fluffy.

2. Combine the baking powder, baking soda and salt with the spelt flour. Gently fold in a third of the spelt flour. Then, fold in a third of the whole orange puree mixed with yogurt. Alternate between adding the spelt flour and orange puree. Finally, fold the almond flour into the batter.

3. Spoon the batter into a parchment paper-lined 8″ springform pan. Tap the pan gently on the countertop to remove large air bubbles. Smooth the top of the cake with a spatula, then bake for 30-35 minutes, or until a cake tester comes out clean with a few crumbs on it.

4. To make the frosting: In a mixing bowl, add the frosting ingredients and whisk until smooth (using a fork or a whisk), then refrigerate until use. Remove the cake from the oven and allow it to rest for 15 minutes. Use an offset spatula to frost the top and sides of the cake. Smooth it and decorate the cake with thinly sliced orange peel curls and/or segments. Slice and serve.

Serving suggestions:

Serve the Sicilian Whole Orange Cake at room temperature, when the orange flavor is at its fullest and the mascarpone frosting is soft and creamy. It is lovely on its own, but a few simple touches make it feel especially special. Garnish each slice with a little fresh orange zest, a few toasted almonds or pistachios, and a delicate slice of fresh or candied orange. For a more indulgent finish, serve with a spoonful of lightly sweetened mascarpone or Greek yogurt alongside. A cup of strong espresso, cappuccino, or fragrant black tea makes the perfect accompaniment. The cake is also wonderful served the following day, when the flavors have had time to meld and the crumb becomes even more moist and tender.

Storage:

Refrigerate the cake for 4-5 days in an airtight container or freeze for three months.

Other dessert recipes made with fruit that you might like:

• Easy Apple Galette Recipe
• Quince Pie Recipe
• Greek Semolina Cake
• Basque Cake With Cherry Preserves
• Kumquat Cake Recipe

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Sicilian Whole Orange Cake

Sicilian Whole Orange Cake is a moist, tender citrus cake made with whole oranges, spelt flour, almond flour, Greek yogurt, butter, and avocado oil. Inspired by the traditional Italian whole orange cake, my version is topped with a creamy orange-maple mascarpone frosting for the perfect balance of bright citrus, gentle sweetness, and rich creaminess. Made with whole oranges for an intense natural orange flavor, this rustic yet elegant cake is perfect for brunch, afternoon tea, holidays, or any special occasion!

Course Desserts

Cuisine Italian

Keyword italian orange cake, orange cake, Sicilian whole orange cake, whole orange cake

Main Ingredient Almond flour, orange, spelt flour

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting time 15 minutes minutes

Total Time 1 hour hour

Servings 10 slices

Calories 140kcal

Author Kanchan Dilip

Equipment

• Stand Mixer
• Oven
• 8" springform pan

Ingredients

For the orange cake:

• 2 oz butter unsalted
• 2 tbsp avocado oil
• ½ cup date sugar + 1 tbsp
• 2 eggs beaten
• ½ cup spelt flour
• ¼ cup almond flour
• 2 tsp baking powder
• ¼ tsp baking soda
• a pinch salt
• ½ cup whole orange pureed
• 1 tbsp Greek yogurt

For the frosting: (optional)

• 4 tbsp mascarpone cheese
• 1 tbsp orange puree
• 1 tbsp maple sugar optional

US Customary - Metric

Instructions

Prepare and bake the cake:

• Prepare the ingredients. Remove the central pith and seeds, and puree the whole orange.
  
• Cream the butter, avocado oil, and date sugar with the paddle attachment on a stand mixer for 3-4 minutes, or until creamy. Add the beaten eggs a little at a time, beating well for 3-4 minutes, or until light and fluffy.
  
• Preheat the oven to 350 degrees F.

  Combine the baking powder, baking soda and salt with the spelt flour. Gently fold in a third of the spelt flour. Then, fold in a third of the whole orange puree mixed with yogurt. Alternate between the spelt flour and the orange puree. Finally, fold the almond flour into the batter.
  
• Spoon the batter into a parchment paper-lined 8" springform pan. Tap the pan gently on the countertop to remove large air bubbles. Smooth the top of the cake using a spatula and bake for 30-35 minutes or until a cake tester comes out clean with a few crumbs on it.
  

Make the frosting:

• In a mixing bowl, add the frosting ingredients and whisk until smooth (using a fork or a whisk), then refrigerate until use. Remove the cake from the oven and allow it to rest for 15 minutes. Use an offset spatula to frost the top and sides of the cake. Smooth it and decorate the cake with thinly sliced orange peel curls, zest, and/or segments. Slice and serve at room temperature.
  

Notes

1. Choose your oranges carefully. The sweetness of the oranges makes a big difference in this cake. If the fruit is bitter or not very sweet, the finished cake can also taste bitter. Before making the puree, taste a small piece of the orange. If it is bitter, boil the whole oranges for about 20 minutes, then discard the water. Let them cool completely before grinding. Remove any seeds and the thick central pith, and use thin-skinned organic oranges whenever possible for the best flavor and texture.

2. Let the cake cool completely before slicing. This is a wonderfully moist and tender cake, so it needs time to set. Slicing it while still warm can cause the delicate crumb to crumble. Allow it to cool completely before cutting into it.

3. Combine the orange puree with the yogurt. Stir the almost-smooth orange puree into the Greek yogurt before adding it to the batter. This helps lighten and distribute the puree, preventing it from sinking toward the bottom of the cake as it bakes.

4. Fold in the almond flour last. Add the almond flour at the very end and fold it in gently. Take care not to overmix or deflate the air bubbles in the batter, as this helps keep the finished cake tender and beautifully textured.

5. Let the cake rest. Like many traditional cakes, this one only gets better with time. As it rests, the orange flavor deepens and the crumb becomes even more moist and cohesive. If you can resist, let it sit for several hours or enjoy it the following day, when the flavors have fully developed.

Nutrition

Calories: 140kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 39mg | Sodium: 150mg | Potassium: 26mg | Fiber: 1g | Sugar: 7g | Vitamin A: 141IU | Calcium: 76mg | Iron: 1mg

The post Sicilian Whole Orange Cake appeared first on Stream of Flavors.

I created the Oat Flour Muffins recipe one morning when a family friend from England came to visit and asked for their usual bowl of oatmeal. She loved having oatmeal for breakfast, but that morning I realized I had completely run out!

Instead of making a trip to the store, I decided to get creative with what I had in the kitchen. I had oat flour, spelt flour, a couple of ripe pears, eggs, milk, and some warm nutmeg. I started experimenting, adding avocado and coconut oils for moisture and using date and maple sugars for a gentle sweetness.

What began as a simple “I’m out of oatmeal, so what can I make instead?” moment turned into something much more delicious than I expected. The pear added natural sweetness and moisture, hazelnuts added a crunch, while the nutmeg gave the muffins a cozy, comforting flavor.

Our friend loved the Oat Flour Muffins, and what was originally a last-minute breakfast idea became a recipe I wanted to make again and again. Sometimes the best recipes come from running out of something and having to improvise!

The role of ingredients in the Oat Flour Muffins:

• Oat flour gives the muffins a hearty texture; it is loaded with iron, magnesium, and fiber, including beta-glucan.
• Spelt flour adds structure and lends a slightly nutty flavor; it is rich in iron, magnesium, some protein, and fiber.
• Avocado and coconut oil yield a tender crumb and keep the muffins moist; avocado oil is mostly monounsaturated and provides vitamin E, while coconut oil adds richness.
• Eggs provide high-quality protein, choline, vitamin B12, selenium, and other nutrients; they help bind and give muffins structure.
• Milk adds protein and moisture.
• Date sugar makes the muffins taste caramel-like and has naturally occurring antioxidants, fiber, and potassium.
• Hazelnuts add crunch, healthy fat, and fiber.
• Nutmeg adds warmth and flavor when paired with pears.

Flavor variations:

1. Swap out the pears for apples.
2. Add cinnamon or cardamom instead of nutmeg.
3. Use chia seeds and ground flaxseeds for a more nutritious muffin.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Fat: avocado oil (coconut oil is optional)
• Sweetener: date sugar (maple sugar is optional)
• Flour: oat flour, spelt flour is optional
• Fruit: pear (or use apple)
• Spice: nutmeg (or use cinnamon or cardamom)
• Nut: hazelnuts (or use pecans or walnuts)
• Eggs
• Milk

Here are the step-by-step instructions to make this dish. Please refer to the recipe card below for the measurements.

How to make Oat Flour Muffins:

1. Beat the avocado and coconut oil with date sugar and maple sugar using the paddle attachment in a stand mixer for 2 minutes. Add the eggs one by one, beating for 3-4 minutes until the batter is smooth and glossy.

2. Fold the oat and spelt flour mixed with salt, baking powder, and baking soda into the mixture. Then, gently fold in the grated pear mixed with grated nutmeg. Add a small amount of milk (1 tbsp) to bring the batter to a somewhat dropping consistency. Cover the bowl with a lid and let the batter rest for 15 minutes at room temperature.

3. Use a cookie scoop and spoon the batter into a muffin tray lined with baking cups, leaving a little room on top for the muffins to rise while baking. Sprinkle chopped hazelnuts on top.

4. Bake the muffins for 20-21 minutes or until golden brown and a cake tester comes out clean.

5. Serve the Oat Flour Muffins warm with coffee or tea for breakfast.

Serving suggestions:

Serve these Oat Flour Muffins warmed with coffee or tea. For a more protein-packed breakfast, enjoy them with Greek yogurt or nut butter.

Storage:

Store the Oat Flour Muffins in a box at room temperature for 1-2 days. Freeze them in freezer-safe boxes for three months. Thaw them at room temperature, and microwave the muffins for a few seconds before serving.

Other sugar-free recipes that you might like:

• Diabetic Blueberry Muffin
• Diabetic Scones
• Sugar-Free Apple Muffins
• Easy Apple Galette Recipe
• Avocado Brownie Recipe

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Oat Flour Muffins

Oat Flour Muffins bring together oat and spelt flours for a nourishing, comforting, and delicious baked good. These American-style muffins have a combination of avocado and coconut oils that lend a naturally rich and delicate crumb. Sweetened with both date and maple sugars, they have a warm, subtly caramelized flavor. Complemented by fresh, juicy pear and paired with fragrant nutmeg, these muffins bring a homemade touch to the breakfast table. Made with milk and eggs, each muffin is light, airy, and satisfying for breakfast with coffee or tea, or as a midday snack!

Course Breakfast

Cuisine American

Keyword diabetic muffins, diabetic-friendly recipes, healthy muffins, muffins, oat and spelt flour recipes, oat flour muffins, pear muffins, pear oat muffins

Main Ingredient Oat flour, Pears, spelt flour

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting time 15 minutes minutes

Total Time 45 minutes minutes

Servings 11

Calories 204kcal

Author Kanchan Dilip

Equipment

• 1 Stand Mixer
• 1 muffin tray

Ingredients

• ½ cup avocado oil +2 tbsp
• 1 tbsp coconut oil
• ½ cup date sugar less 1 tbsp
• 1 tbsp maple sugar optional
• 3 eggs
• ½ cup oat flour
• ¼ cup spelt flour + 1 tbsp
• ¼ tsp salt
• 1 tsp baking powder
• ½ tsp soda bicarbonate
• 1 pear peeled, cored, grated
• ¼ tsp nutmeg grated
• 1 tbsp milk
• ¼ cup hazelnuts chopped

US Customary - Metric

Instructions

• Prepare the ingredients. To measure the flour, spoon it into the measuring cups and level it.
  
• Beat the avocado and coconut oil with date sugar and maple sugar in a stand mixer using the paddle attachment for 2 minutes. Add the eggs one by one, beating for 3-4 minutes until the batter is smooth and glossy.
  
• Fold the oat and spelt flour mixed with salt, baking powder, and soda bicarbonate into the batter. Then, gently fold in the grated pear mixed with grated nutmeg. Add a small amount of milk (1 tbsp) to bring the batter to a somewhat dropping consistency. Cover the bowl with a lid and let the batter rest for 15 minutes at room temperature.
  
• Preheat the oven to 375 degrees F.

  Use a cookie scoop and spoon the batter into a muffin tray lined with baking cups, leaving a little room on top for the muffins to rise. Sprinkle chopped hazelnuts on top.
  
• Bake the muffins for 20-21 minutes or until golden brown and a cake tester comes out clean.
  
• Serve the Oat Flour Muffins warm with coffee or tea for breakfast.
  

Notes

1. Choose ripe pears but not too ripe, as they will become watery in the batter.
2. Do not overmix the batter while folding in the flours.
3. Fold the grated pear in gently, so as not to deflate the airy batter.
4. Measure flours accurately by spooning them (not scooping with the cup) into the measuring cup, then leveling.
5. Cool the Oat Flour Muffins before refrigerating to increase their shelf life.
6. Grated pear works well instead of slicing it.
7. Combine the nutmeg with the grated pear to prevent the pear from settling to the bottom of the muffins.

Nutrition

Calories: 204kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 174mg | Potassium: 80mg | Fiber: 1g | Sugar: 8g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

The post Oat Flour Muffins appeared first on Stream of Flavors.

I love Greek salad so much that I almost always order it whenever I see it on a restaurant menu. Little did I know that the traditional Horiatiki doesn’t include lettuce or cabbage. It wasn’t until I tried more authentic versions in Europe that I discovered just how much flavor this seemingly simple salad can deliver when made with fresh, high-quality ingredients. The combination of ripe tomatoes, crisp cucumbers, briny olives, creamy feta, and fragrant oregano is proof that sometimes, less is truly more.

The best Horiatiki Salad I’ve ever had was at a popular restaurant on Pearl Street in Boulder, Colorado. Its simplicity made it especially memorable. The vegetables were incredibly fresh, the feta was creamy and flavorful, and the olive oil brought everything together beautifully.

What is a Horiatiki Salad Recipe?

Horiatiki Salad refers to a rustic, village-style salad and is commonly known as Greek salad outside of Greece. This summery salad features chunky pieces of fresh tomatoes, cucumbers, onions, and peppers, topped with a slab of feta cheese and Greek olives. Made with simple, everyday ingredients, Horiatiki is dressed with extra-virgin olive oil and dried oregano, allowing the fresh vegetables and creamy, salty feta to shine.

I used Greek basil in this recipe because it has a sweet, peppery flavor that pairs well with tomatoes and feta. It has a bright, anise-like aroma and is best if used fresh. Dried oregano, with its earthy, pungent flavor and woodsy aroma, is the classic choice for this salad. It is best used in its dried form on roasted veggies and feta.

Variations:

Other variations:

1. Add capers to the salad mixture
2. Feel free to use other types of Greek olives such as the Amfissa or the Halkidiki varieties.
3. Add other varieties of tomato or peppers.
4. Use a dairy-free feta option instead.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

For the salad:

• Heirloom tomato (or use any ripe but firm tomato variety)
• Red onion
• Red pepper
• Kalamata olives
• Cucumber
• Feta cheese
• Sourdough bread (optional)

For the dressing:

• Greek basil (or use dried oregano)
• Red wine vinegar (or apple cider vinegar)
• Extra virgin olive oil 

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make the Horiatiki Salad with my recipe:

1. Make the dressing:

• In a small bowl or glass bottle, mix the ingredients with a small whisk or fork until combined.

2. Assemble the salad:

• Place the salad ingredients in a mixing bowl. Drizzle the dressing and gently mix without tossing. Allow the salad to sit for 2-3 minutes and then serve in a bowl or on a platter. I garnished it with squash flower petals.

Serving suggestions:

Serve the Horiatiki Salad with Chicken Rissole, Roasted Celery Root, or Almond Crusted Cod. This salad can be enjoyed as a light lunch on its own or with crusty bread.

Storage:

Make the dressing 3-4 days in advance and store it in an airtight container in the refrigerator. The Horiatiki Salad must be assembled right before serving.

Other salad recipes that you might like:

• Radicchio Salad Recipe
• Easy Caprese Salad
• Pear Lettuce Salad
• Roasted Beet and Fennel Salad

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Horiatiki Salad Recipe

Horiatiki Salad Recipe celebrates the beauty of simple, fresh ingredients. Juicy heirloom tomatoes, crisp cucumber, sweet red onion, and red peppers come together with chunks of toasted sourdough bread for a rustic touch and satisfying bite. The vibrant salad is dressed with fragrant Greek basil gently infused in extra-virgin olive oil, allowing its fresh, herbaceous flavor to mingle with the vegetables' juices and soak into the crusty bread. Fresh, colorful, and wonderfully rustic, this salad lets every ingredient shine!

Course Salad

Cuisine Continental

Keyword fresh salad, Greek salad, horiatiki dressing, horiatiki recipe, horiatiki salad, horiatiki salad recipe, salad recipes, summer salad, village salad recipe

Main Ingredient Cucumbers, Tomato

Prep Time 6 minutes minutes

Cook Time 1 minute minute

Resting time 3 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 298kcal

Author Kanchan Dilip

Equipment

• 1 mixing bowl
• 1 small bowl or a small bottle

Ingredients

For the Horiatiki Salad:

• 1 medium heirloom tomato yellow, chopped into chunks
• 1 medium English cucumber chopped
• 1 small red onion thick slices
• 1 small red pepper chopped into rings
• ½ cup Kalamata olives pitted
• 4 oz feta cheese in brine, cut into large traingles
• ½ cup sourdough bread cubed

For the Horiatiki dressing:

• 4 tbsp olive oil extra virgin
• ¼ cup Greek basil chopped (or use dried oregano)
• 1 tbsp red wine vinegar
• ¾ tsp salt
• ½ tsp black pepper freshly milled

Instructions

How to make the Horiatiki dressing:

• Prepare the ingredients.
  
• In a small bowl or glass bottle, mix the ingredients with a small whisk or fork until combined.
  

How to assemble the Horiatiki Salad:

• Place the salad ingredients in a mixing bowl. Drizzle the dressing and gently mix without tossing. Allow the salad to sit for 2-3 minutes and then serve in a bowl or on a platter. I garnished it with squash flower petals.
  

Notes

1. The Horiatiki Salad recipe calls for fresh ingredients. Pick heirloom tomatoes that are ripe yet firm, and choose a cucumber that is firm and fresh. Quality ingredients make this summer salad incredibly delicious.
2. Chop the ingredients in large chunks, not finely.
3. Let the salad sit briefly for 2-3 minutes to help the juices mingle and enhance the flavor.
4. Use feta in brine for a more rounded taste.
5. I found Greek basil at the Farmers Market. Greek basil has some notes of both oregano and basil. Please feel free to use dried oregano, the traditional herb for this salad.

Nutrition

Calories: 298kcal | Carbohydrates: 11g | Protein: 6g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 25mg | Sodium: 889mg | Potassium: 296mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1102IU | Vitamin C: 32mg | Calcium: 175mg | Iron: 1mg

The post Horiatiki Salad Recipe appeared first on Stream of Flavors.

This recipe was inspired by a salad I enjoyed at a Michelin-starred restaurant in Buenos Aires, Argentina. The original dish featured whole romaine leaves topped with crumbled goat cheese, candied pecans, paper-thin roasted pears, and a drizzle of balsamic vinegar. I adapted it by using toasted pecans instead of candied ones and creating a simple honey-balsamic vinaigrette with pumpkin seed oil for a deeper, earthier flavor. Red Anjou pears add a beautiful pop of color, making this salad as visually appealing as it is delicious.

You’ll love this Pear Lettuce Salad for its irresistible combination of flavors and textures. The crisp lettuce, tender roasted pears, creamy goat cheese, crunchy pecans, and sweet-tangy vinaigrette create a perfectly balanced bite every time. Elegant enough for holiday celebrations yet simple enough for a light lunch or weeknight meal, this Italian-inspired salad is a beautiful addition to any table and is sure to impress your guests.

What is balsamic vinegar?

Balsamic vinegar originated in Modena, Italy. For centuries, balsamic vinegar has been made from cooked grape must. It was aged in wooden barrels for over a decade. During this aging process, the vinegar develops a sweet and tart flavor coupled with a syrup-like consistency. In the modern world, it adds depth and balance to everything from fresh salads and roasted vegetables to meats, cheeses, and desserts.

Other variations of Pear Lettuce Salad:

1. Greens and vegetables:

• Spring mix or spinach are soft leaves with a mild flavor that shift the focus to the sweet pears.
• Arugula or baby kale can be substituted. They taste peppery, which helps cut through the fruit’s sweetness.
• Radicchio or fennel is crispy and has a slightly earthy taste.

2. Cheese and toppings:

• Toasted walnuts add an essential crunch.
• Dried cranberries will add brightness to this Pear Lettuce Salad.
• Gorgonzola or Parmesan cheese can be used instead of goat cheese.

3. Dressing:

• Honey-lemon vinaigrette will add a bright zesty punch.
• Walnut oil dressing mixed with apple cider vinegar and shallots is another variation.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Romaine lettuce (or use butterhead lettuce)
• Goat cheese (or use Gorgonzola or Parmesan)
• Red radish (or any radish)
• Pecans (or use walnuts)
• Red Anjou pear (or use Bosc)
• Pumpkin seed oil (or use extra virgin olive oil or walnut oil)
• Balsamic vinegar
• Honey
• Pink salt (or use sea salt)
• Black pepper (freshly milled)

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make the Pear Lettuce Salad:

1. Make the dressing:

• In a small bowl, mix or lightly whisk the pumpkin seed oil, balsamic vinegar, honey, salt, and pepper. Adjust the seasoning and salt to taste.

2. Assemble the Pear Lettuce Salad:

• In a large bowl or on a platter, arrange the Romaine lettuce leaves, tuck pairs of pear slices between them, sprinkle with crumbled goat cheese, top with toasted pecans, and layer with red radish slices.

• Drizzle the dressing over the salad and serve immediately.

Serving suggestions:

Serve the freshly prepared Pear Lettuce Salad with soup, as a light lunch on its own, or as a side dish with baked fish or chicken.

Storage:

The honey-balsamic vinaigrette can be made a week in advance and stored in an airtight container in the refrigerator. Pecans can be toasted, cooled, and stored at room temperature in airtight jars. Assemble the Pear Lettuce Salad by roasting the pears and slicing the vegetables before serving.

Other salad recipes that you might like:

• Easy Caprese Salad
• Roasted Beet and Fennel Salad
• Shaved Brussels Sprouts Salad
• Moroccan Cauliflower Recipe
• Radicchio Salad Recipe

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Pear Lettuce Salad

Pear Lettuce Salad is a celebration of seasonal ingredients, bringing together sweet, savory, creamy, and crunchy flavors in every bite. Crisp romaine lettuce is layered with tender oven-roasted red pears, whose natural sweetness intensifies as they caramelize. Thin slices of peppery red radish add a refreshing contrast, while creamy goat cheese lends a tangy richness. Toasted pecans provide the perfect crunch, and a homemade vinaigrette made with earthy pumpkin seed oil, balsamic vinegar, and a touch of honey ties everything together with a rich, nutty flavor!

Course Salad

Cuisine Italian

Keyword Italian pear salad, lettuce salad, pear lettuce salad, pear salad with feta cheese, pear salad with pecans, roasted pear salad

Main Ingredient Pear, Romaine lettuce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 290kcal

Author Kanchan Dilip

Equipment

• 1 small whisk
• 1 small bowl
• 1 platter

Ingredients

For the dressing:

• 2 tsp pumpkin seed oil
• 3 tsp balsamic vinegar
• ½ tsp honey
• ¾ tsp pink salt
• ½ tsp black pepper

For the salad:

• 6 oz Romaine lettuce
• 1 red radish small
• ⅓ cup goat cheese crumbled
• 1 red pear thinly sliced and roasted
• ⅓ cup pecans toasted

US Customary - Metric

Instructions

• Prepare the ingredients.

  To roast the pear, place the cored, thinly sliced pear on a foil-lined tray and air-fry at 350 degrees F for 10 minutes, or until slightly caramelized on the edges. Set them aside to cool.

  To toast the pecans, place the chopped nuts on a baking tray and toast for 2-3 minutes, or until golden. Alternatively, use a small pan to toast the pecans for 1-2 minutes over medium heat.
  

How to make the dressing:

• In a small bowl, mix or lightly whisk the pumpkin seed oil, balsamic vinegar, honey, salt, and pepper. Adjust the seasoning and salt to taste.
  

How to assemble the salad:

• On a platter, arrange the Romaine lettuce leaves, tuck pairs of pear slices between them, sprinkle crumbled goat cheese, top with toasted pecans, and layer with red radish slices.
  
• Drizzle the dressing over the salad and serve immediately.
  

Notes

1. Toast the pecans until golden for a crunchy addition in the Pear and Lettuce Salad.
2. Drizzle the dressing right before serving, lest the salad become soggy.
3. I sliced the pear 1/8 inch thick. If you slice it too thin, it will become mushy in the salad.
4. Rinse and drain the lettuce well. If possible, pat it dry gently with kitchen paper to absorb excess moisture.
5. Do not mix or toss this salad as the crumbled goat cheese will turn into cream.

Nutrition

Calories: 290kcal | Carbohydrates: 10g | Protein: 10g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 13mg | Sodium: 889mg | Potassium: 327mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7811IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 2mg

The post Pear Lettuce Salad appeared first on Stream of Flavors.

One of the first things I learned to make in a French dessert class over thirty years ago was a classic galette with pâte brisée as the base. But as I visited various parts of France, Switzerland, and Belgium, I was amazed at the different types of pastries, fillings, and methods that encompass the wonderful world of galettes.

If you love homemade pie but want a more nutritious option, my healthy pie crust is the perfect solution. It’s tender, flaky, and easy to make with wholesome ingredients that add fiber and healthy fats without compromising flavor. This flaky, buttery-tasting pie crust delivers most of the comfort of a traditional crust but with more wholesome ingredients. Made with whole-grain flour and heart-healthy fats, this crust adds fiber and nutrients while keeping the texture somewhat light and delicate. Even if you’ve never made pie crust from scratch, this recipe is forgiving and easy to work with. Whether you’re baking for your family, meal prepping, or looking for a more nutritious dessert option, this crust fits right in. This has become my go-to pie crust because even friends who usually prefer traditional recipes ask for seconds.

Origin of the simple Apple Galette Recipe:

Galettes originated in medieval France around the 13^th or 14^th century and are derived from the Norman word ‘gale ’, which means ‘flat cake’. Depending on the region and the meal (breakfast, lunch, dinner, or dessert), a galette can be savory or sweet; it can vary from a pancake to a tart; it can be rustic or royal; and it can be made with fruit, vegetables, or even meat. What began as a simple recipe became a veritable French ocean.

To be candid, when one talks about pastries and cakes, the journey can be traced back to the 18^th and 19^th centuries, which I think of as the golden age of the French pâtissier. From éclairs and croissants to the galette, I believe the French have given the world more techniques and recipes for transforming flour, dairy, and heat into mouthwatering creations than anyone else.

But today, I’m going to be talking about the recipe for the Apple Galette that is so easy to make. It is essentially a semi-open-faced, freeform round tart with a spiced apple filling. As I’ve simply folded the pastry over the apples to form a semi-enclosed container, it’s rustic. If you crimp and shape the pastry carefully, it becomes something fancier.

Benefits of apples:

I’ve chosen to use homegrown apples, which are just bursting with sweetness and form a perfect counterpoint to the pastry. In Washington State, we are spoilt for choice when it comes to apples. Ranging from tart to cloyingly sweet, the choice of apples will certainly alter the taste of the tart.

Apples are naturally sweet as they contain about 11 grams of sugar per 100 grams. They are also a fiber-rich food, and a slice of baked apple can contain 4 to 5 grams of fiber, which is about 17 to 20 percent of recommended daily fiber intake. As a source of health, apples are a great source of vitamins A, B-6, C, and E, as well as thiamin, riboflavin, niacin, and folate. While raw apples are a wonderful source of polyphenols, which are antioxidants, their concentration wanes when apples are cooked.

Types of French pastry dough:

As I mentioned earlier, I cannot think of any other cuisine that offers such a variety of foods made from heating flour and dairy. This recipe uses pâte brisée as the base. Often thought of as the most basic crust, brisée translates to “broken” or “cracked” in English. It is the British short crust pastry and the American pie crust. The typical pâte brisée has three parts flour, two parts butter, and one part liquid. (Adding sugar reduces gluten formation and adds a lovely crunchy texture to the tart, while also helping the crust retain some moisture. In addition, the sugar also gives the crust a lovely wheat-gold coloring. I have not added sugar to the crust, but feel free to add a teaspoon.)

While many traditionalists feel that the butter needs to be incorporated by hand (it’s called frissage) because the butter is thoroughly worked into the dough, I find that both the stand mixer and food processor methods work just as well as hand mixing.  Now, I don’t use eggs in this recipe, but if you did, the pastry would now be called pâte à foncer.

Other types of classic French pastry doughs:

• Sucrée: This comes from the French word for sugar – sucre. While it is similar to brisée, the key difference is that you have to cream the butter and sugar together first, and then add the eggs and flour. This makes the dough light and crisp while also strong enough to hold liquids.
• Sablée: This comes from the French word ‘sabler ’, which means sandy. Of course, there’s also the origin of the recipe itself from a town in the Loire called Sablée-sur-Sarthe. The one I prefer is the process of making this dough called sablage, which involves mixing flour and sugar together, and then mixing in diced, cool butter with one’s fingertips. The end result is a coarse and sandy dough that can be pressed and baked. I think the use of the fingertips pushes this type of pastry into the “traditionally toughest type of dough to make” category.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

For the pastry dough:

• Flour: spelt flour, oat flour, and a small amount of gluten flour if using oat flour.
• Butter (cold)

• Apple
• Sweetener: date sugar; maple sugar is optional
• Butter
• Lemon juice
• Nutmeg

These are step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make this easy Apple Galette with my recipe:

1. Make the pie crust:

• Place the crust ingredients (except water) in a food processor fitted with the plastic dough blade. Process until the butter is chopped and the mixture looks like small peas. Add a teaspoon of cold water at a time until the consistency becomes a firm dough. Close the food processor bowl with the lid and refrigerate the dough for at least 15 minutes.

2. Make the filling:

• Place the filling ingredients (except nutmeg) in a saucepot and cook over low heat for 10 minutes, or until the juices evaporate (not too dry), leaving very little moisture. Add the grated nutmeg and turn off the heat. Keep it aside to cool.

3. Assemble the Apple Galette:

• Roll the dough into a 9″ disc. Place the disc on a nonstick baking sheet. Arrange the cooled apple slices over the disc, leaving an inch of space around the edges. Fold the edges over the apple slices. Brush the edges with egg wash (beaten with a little milk)

• Bake the Apple Galette for 25 minutes or until golden around the edges. Remove from the oven, cool, slice, and serve with vanilla ice cream, frozen yogurt, whipped cream, and/or currants on the side.

Serving suggestions:

Serve the warm Apple Galette with a scoop of ice cream, frozen yogurt, or whipped cream.

Storage:

The short-crust pastry, or pâte brisée, can be frozen for at least 3 months with plastic wrap. It can be refrigerated for several days in an airtight container or plastic wrap. If you would like to use the pastry dough from the freezer, defrost it in the refrigerator overnight, then roll and bake. Frozen unbaked Apple Galette (tightly wrapped) can be baked straight from the freezer on a lined baking tray.

Other tart or pie recipes that you might like:

• Chestnut Tart
• Quince Pie Recipe
• Mince Pies Recipe
• Raspberry Jam Tarts
• Singapore Pineapple Tart Recipe

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Easy Apple Galette Recipe

Easy Apple Galette Recipe is a rustic, wholesome French-Inspired dessert that celebrates the natural sweetness of apples. This open-form pie has a buttery and flaky crust, made with a nourishing homemade blend of spelt flour, oat flour, vital gluten, and butter. The result is a rich, nutty-flavored crust filled with apples tossed in butter, date sugar, and, optionally, a little maple sugar, brightened with a splash of lemon juice. These natural sweeteners enhance the taste of the apple slices without overpowering them. Serve it warm on its own or with a scoop of vanilla ice cream and/or fresh currants on the side for that ultimate homemade seasonal treat!

Course Desserts

Cuisine French

Keyword apple dessert, apple galette, apple pie, apple recipe, apple tart, easy apple galette, easy apple galette recipe, galette

Main Ingredient Apples, spelt flour

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Resting time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 slices

Calories 129kcal

Author Kanchan Dilip

Equipment

• baking sheet
• food processor
• saucepot small
• rolling board and pin

Ingredients

For the pie crust:

• 5 oz spelt flour
• 1 oz oat flour
• pinch salt
• ½ tsp gluten flour
• 4 oz butter unsalted
• 1-2 tsp water cold

For the filling:

• 1 tbsp butter unsalted
• 2 apple cored, peeled, sliced
• 1½ tbsp date sugar
• 1½ tsp maple sugar optional
• 2 tsp lemon juice
• a pinch nutmeg

US Customary - Metric

Instructions

Make the pie crust:

• Measure the ingredients for the crust.
  
• Place the crust ingredients (except water) in a food processor fitted with the plastic dough blade. Process until the butter is chopped and the mixture looks like small peas. Add a teaspoon of cold water at a time until the consistency becomes a firm dough. Close the food processor bowl with the lid and refrigerate the dough for at least 15 minutes.
  

Make the filling:

• Prepare the ingredients for the apple filling.
  
• Preheat the oven to 400 degrees F.

  Place the filling ingredients (except nutmeg) in a saucepot and cook over low heat for 10 minutes, or until the juices evaporate (not too dry), leaving very little moisture. Add the grated nutmeg and turn off the heat. Keep it aside to cool.
  

How to assemble the Easy Apple Galette with my recipe:

• Roll the dough into a 9" disc. Place the disc on a nonstick baking sheet. Arrange the cooled apple slices over the disc, leaving an inch of space around the edges. Fold the edges over the apple slices. Brush the edges with egg wash that is beaten with a little milk.
  
• Bake the Apple Galette for 25 minutes or until golden around the edges. Remove from the oven, cool, slice, and serve with vanilla ice cream, frozen yogurt, whipped cream, and/or currants on the side.
  

Notes

Cooking the apple slices prior to filling the base crust prevents it from becoming soggy and removes the excess moisture. (Other options are to brush the crust with egg white or apricot preserve or dust with some flour before putting the fruit on top.)

2. For a savory galette, caramelize some onions and add broccoli florets with cheese and bake.

3. Adding some lemon juice to the apple slices prevents discoloration. Alternatively, you could try soaking the apple slices in 1/8 tsp of salt in a bowl of water.

4. Do not pile a lot of apple slices on the crust. A single layer of sliced apples is good enough to allow the bottom of the crust to bake through.

5. Feel free to sprinkle some sugar on the crust for a deep golden color.

6. Do not overmix the dough, as it will become tough when baked.

7. The pie dough must be firm and not too soft. Please add a little water at a time to make a dough that can be rolled easily.

8. If there is still a lot of moisture on the apple slices while arranging them, dust them with a little flour, and that will help absorb the excess moisture.

Nutrition

Calories: 129kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 23mg | Potassium: 86mg | Fiber: 4g | Sugar: 8g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg

The post Easy Apple Galette Recipe appeared first on Stream of Flavors.

Coastal inspiration:

My travels to the south of France, especially Provence and Normandy, inspired me to make this dish. These coastal cities are known for their fresh seafood that is cooked with simple, flavorful ingredients. While it is a modern recipe enjoyed around the world, its classic combination of butter, garlic, herbs, and seafood reflects the timeless influence of French cuisine, making it an easy yet sophisticated meal for any occasion.

Benefits of shrimp:

Shrimp is a great source of lean protein. Although it is high in dietary cholesterol, it is low in saturated fats. Shrimp is rich in vitamins D and B, omega-3 fatty acids, phosphorus, magnesium, zinc, and selenium. If you are not allergic to shrimp, this low-calorie seafood, rich in key nutrients, is a good source of antioxidants like astaxanthin.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Shrimp
• Garlic
• Plain flour
• Butter
• Apple cider vinegar

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make Easy Garlic Butter Shrimp with my recipe:

1. Add salt, freshly milled pepper, and plain flour to the peeled, deveined, and patted-dry shrimp in a mixing bowl. Heat the non-stick pan, add olive oil, and then place 4-5 seasoned shrimp in the pan. Cook for 1 minute on each side over medium-high heat. Remove shrimp from the pan using tongs onto kitchen paper, and pan-sear the remaining shrimp.

2. Return the pan-seared shrimp to the pan, add the minced garlic, and sauté for 1-2 minutes over medium heat. Turn off the heat.

3. Prepare the sauce by boiling the apple cider vinegar in a small saucepot for 1 minute, then add the butter. Cook for another minute and pour the sauce over the pan-seared shrimp.

4. Serve the Easy Garlic Butter Shrimp hot, garnished with parsley.

Serving suggestions:

Serve the easy Garlic Butter Shrimp over pasta, steamed vegetables, or with rice pilaf as a main course. Serve it with crusty bread as an appetizer.

Storage:

You could freeze leftovers in freezer-safe boxes for 1-2 months, but this dish tastes best when freshly made. Make small batches to prevent having leftover food.

Other shrimp recipes that you might like:

• Shrimp Lettuce Wraps
• Shrimp Paella
• Shrimp Pad Thai Recipe
• Laksa Lemak

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Easy Garlic Butter Shrimp Recipe

Easy Garlic Butter Shrimp Recipe showcases juicy shrimp seasoned with salt, pepper, and a dusting of plain flour, which are then pan-seared in olive oil until tender. The shrimp is then sautéed with freshly minced garlic and coated in a rich sauce made with butter and a splash of apple cider vinegar, creating a perfect balance of buttery, savory, and tangy flavors. Finished with a generous sprinkling of parsley for a burst of color and freshness, this French-Inspired dish is ready in minutes. With bold flavors and simple ingredients, this restaurant-quality meal is ideal for busy weeknights or special occasions. Serve it with crusty bread as an appetizer or over pasta or rice pilaf for the main course!

Course Main Course

Cuisine French

Keyword butter shrimp with garlic, easy garlic butter shrimp, garlic butter shrimp, garlic butter shrimp recipe, garlic shrimp, quick shrimp dinner, shrimp recipes

Main Ingredient Shrimp

Prep Time 9 minutes minutes

Cook Time 9 minutes minutes

Total Time 18 minutes minutes

Servings 2

Calories 146kcal

Author Kanchan Dilip

Equipment

• 1 nonstick pan
• 1 saucepot
• 1 mixing bowl

Ingredients

For the shrimp:

• 2 tbsp olive oil extra virgin
• ½ lb shrimp deveined, tail-on
• ½ tsp ground peppercorn
• ⅓ tsp salt
• 1 tsp plain flour
• 1 tbsp garlic minced
• 3 sprig parsley

For the sauce:

• 2 tbsp apple cider vinegar
• 2 tbsp butter

US Customary - Metric

Instructions

• Prepare the ingredients.
  
• Add salt, freshly milled pepper, and plain flour to the cleaned and patted-dry shrimp in a mixing bowl. Heat the non-stick pan, add olive oil, and then place 4-5 shrimp in the pan. Cook for 1 minute on each side over medium-high heat. Remove shrimp from the pan using tongs onto kitchen paper, and pan-sear the remaining shrimp.
  
• Return the pan-seared shrimp to the pan, add the minced garlic, and sauté for 1-2 minutes over medium heat. Turn off the heat.
  
• Prepare the sauce by boiling the apple cider vinegar in a small saucepot for 1 minute, then adding the butter. Cook for another minute and pour the sauce over the pan-seared shrimp.
  
• Serve the Easy Garlic Butter Shrimp garnished with parsley.
  

Notes

1. Shrimp is a delicate seafood that requires only 2-3 minutes of cooking at high heat. Overcooking shrimp will toughen their texture and make them rubbery.
2. Pan-sear the shrimp in small batches to ensure they stay crisp. Cooking a large batch will steam the shrimp and not produce tender, yet crispy and succulent shrimp.
3. Ideally, you need to prepare or clean the shrimp and have them ready to go. Peel the shrimp and devein or clean them by removing the black digestive tract or shrimp waste. I have left the tails on. Rinse and follow the instructions on the recipe card.
4. Pat the shrimp dry before pan-searing to prevent them from steaming rather than frying to a crisp.
5. Shake off any excess flour before pan-frying the shrimp.
6. Use European butter, which has a high fat content, for this Easy Garlic Butter Recipe. Butter is a culinary hallmark of French cuisine, so using good-quality butter is essential.
7. Parsley is not just used for garnish, but it actually balances the richness of the butter.

 

Nutrition

Calories: 146kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 406mg | Potassium: 57mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 0.3mg

The post Easy Garlic Butter Shrimp Recipe appeared first on Stream of Flavors.

One of my all-time favorite dessert recipes is the Lebanese Baklawa. You’ll notice that I call it baklawa and not baklava. The traditional pronunciation is ‘bak-lau-wa ’, not ‘bak-la-va’. To some extent, these are interchangeable, but one element I pay attention to when creating recipes is nuance. Nuance makes all the difference between a ½ cup of water and a ½ cup of honey. When it comes to recipes, nuance and its cousin, detail, matter.  So, let’s begin with the first nuance.

I have tried and tested this recipe for many years, making tweaks all the way. I would try one method, just to find that it was either too sweet, too soft, too soggy, or too dry. Browsing through cookbooks or magazines during the pre-internet years, I learned many tips and tricks for getting recipes right. Besides word of mouth, I have searched through magazines, cookbooks, notes from family friends’ paper clippings, etc., to find answers to my kitchen mishaps.

I would then try a recipe again using the new technique or ingredient I read about somewhere. If it worked, I would make notes and keep that method in my journals forever. It is with great pleasure that I am sharing the final product of all those trials and errors on my part over the past many years, in my attempt to perfect one of my favorite desserts.

Origin:

The key thing to remember is that Baklawa is both Mediterranean and Middle Eastern. You can find versions of this decadent dessert from Greece to India. While it remains likely that the origin of this pastry (yufka) lies in Turkey, the origin of Baklawa can be traced to the 8th century BC in Assyria, where thin layers of bread dough were baked with nuts, fruits, and honey added as a glaze. With the expansion of trade and conquest, ancient Baklawa spread throughout the Mediterranean and the Levant.

It was not until the 15^th century, in the Ottoman Empire, that attar was replaced with honey and served to the Janissaries during the Islamic holy month of Ramadan. This is the origin of the Baklava. With globalization and the diaspora, even the recipe for Lebanese Baklawa is now a global phenomenon.

Baklawa and its cousin, baklava, share many commonalities. First, they are both sweet desserts. If you are wondering why I called them sweet desserts, let me assure you that there are also savory desserts, such as desserts that contain cheese or chili. They are both made from filo or phyllo pastry. They both contain nuts such as walnuts or pistachios, though there are also versions made with clotted cream. And they are both baked.

Differences between Lebanese Baklawa and Baklava:

Structure:

• Baklawa is essentially a sandwich of filo or phyllo pastry, filled with a nut filling.
• Baklava is several layers of filo or phyllo pastry with a nut filling between the layers.

Glaze:

• Baklawa is glazed with attar. Attar, used throughout the Middle East and South Asia, is a sugar-based syrup containing a floral essence. This essence is usually made from rose blossoms or orange blossoms. Lemon juice is added to the syrup to prevent sugar crystallization. But from a flavor perspective, it adds an acidic dimension to the mixture, thus both heightening the flavor profile and reducing the sweetness. For additional complexity, chefs sometimes add sweet spices such as cinnamon, cardamom, or even cloves.
• Baklava is glazed with honey. The flavor profile will alter based on the type of honey used.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Phyllo (or filo) dough/pastry sheets
• Ground pistachios
• Syrup: cane sugar, orange blossom water, lemon juice, saffron

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make Lebanese Baklawa:

1. Prepare the syrup: Bring the syrup ingredients (except saffron) to a rolling boil in a saucepot. Simmer the syrup for 10 minutes. Turn off the heat and add saffron. Set it aside to cool down.

2. Make the baklawa:

• Remove the phyllo pastry sheets from the package. Place the sheets on a rolling board and use a sharp knife or scissors to cut them into quarters. (Please ensure that the cut sheets fit neatly into the baking dish.) Cover the sheets with a damp kitchen towel to prevent them from drying and breaking. Remove one sheet at a time, place it in the baking dish, and brush the sheet with the melted clarified butter. Repeat this step until half the sheets are used.

• Spread the ground pistachios evenly on top. Repeat the previous step until the remaining sheets are used. Pour the leftover melted clarified butter over the last sheet. 

• Use a sharp knife to cut through the stack of phyllo pastry sheets into 16 squares or diamonds.

• Bake the cut baklawa for 50-52 minutes or until golden. Remove from the oven. Pour the cooled syrup over the hot baklawa. Let it rest for 1-2 hours.

• Serve the Lebanese Baklawa for dessert with hot Turkish coffee.

Serving suggestions:

The Lebanese Baklawa tastes great when served as a cold dessert or paired with hot Turkish coffee.

Storage:

Lebanese Baklawa stays fresh when stored in an airtight container at room temperature for two weeks. Leftover desserts can be frozen in airtight containers for up to 3 months.

Other dessert recipes that you might like:

• Barazek Cookies
• Easy Basbousa Recipe
• Ghraybeh Cookies
• Whole Wheat Cake Recipe

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Lebanese Baklava

Lebanese Baklawa is crafted with delicate layers of buttery, flaky phyllo pastry sheets, generously filled with crushed premium pistachios. Experience the irresistible flavors as the pastry is soaked in a fragrant homemade sugar syrup infused with orange blossom water and a touch of luxurious saffron. This traditionally rich Middle Eastern dessert is an elegant treat for any celebration or if you're craving something truly special. Discover the secrets to making it perfectly crisp, with a balance of sweetness and floral-citrus notes!

Course Desserts

Cuisine Middle Eastern

Keyword baklava, filo pastry desserts, lebanese baklava, lebanese baklava recipe, Middle Eastern desserts, phyllo pastry sweets, pistachio baklava, pistachio dessert

Main Ingredient Phyllo, Pistachio

Prep Time 15 minutes minutes

Cook Time 52 minutes minutes

Resting time 2 hours hours

Total Time 3 hours hours 7 minutes minutes

Servings 16

Calories 181kcal

Author Kanchan Dilip

Equipment

• baking dish 8" x 8"
• saucepot
• Oven

Ingredients

For the syrup:

• ¾ cup water
• ¾ cup cane sugar
• ½ tsp lemon juice
• a pinch saffron

For the pastry:

• 10 sheets phyllo sheets large
• 8 tbsp clarified butter melted
• 1 cup pistachios coarsely ground

Instructions

• Prepare the ingredients.
  

Prepare the syrup:

• Bring the syrup ingredients (except saffron) to a rolling boil. Simmer the syrup for 10 minutes. Turn off the heat and add saffron. Set it aside to cool down.
  

Prepare the pastry:

• Preheat the oven to 350 degrees F.

  Remove the phyllo pastry sheets from the package. Place the sheets on a rolling board and use a sharp knife or scissors to cut them into quarters. (Please ensure that the cut sheets fit neatly into the baking dish.) Cover the sheets with a damp kitchen towel to prevent them from drying and breaking. Remove one sheet at a time, place it in the baking dish, and brush it with some melted clarified butter. Repeat this step until half the sheets are used.
  
• Spread the ground pistachios evenly on top. Repeat the previous step until the remaining sheets are used. Pour the leftover melted clarified butter on top of the last sheet.
  
• Use a sharp knife to cut through the stack of phyllo pastry sheets into 16 squares or diamonds.
  
• Bake the cut baklawa for 50-52 minutes or until golden. Remove from the oven. Pour the cooled syrup over the hot baklawa. Let it rest for 1-2 hours.
  
• Serve the Lebanese Baklawa for dessert with hot Turkish coffee.
  

Notes

1. To prevent crystallization of the sugar syrup, add the lemon juice while simmering the syrup.

2. I have used a ratio of 1:1 sugar (1 cup) and water (1 cup) for the syrup for this dessert, as it is traditionally meant to be less sweet. If you like it sweeter, use 1.5 parts sugar to 1 part water, then boil the syrup for 3-4 minutes.

3. The phyllo sheets must be placed on a rolling board covered with a damp kitchen towel to prevent the sheets from drying, cracking, and/or breaking.

4. I used a sharp knife to pre-cut the Lebanese Baklawa down to the bottom of the tray. This step will make serving easier without torn edges. Use your palm to hold down the top sheet of the pastry to make even cuts. A neatly cut slice of Lebanese Baklawa will be easy to take apart after baking and will look presentable when served.

5. I use cooled sugar syrup on the hot Baklawa. Please allow the dessert to cool completely for an hour before re-cutting and serving it.

6. Brush with clarified butter between each sheet to make this crispy, flaky, and crunchy.

 

Nutrition

Calories: 181kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 58mg | Potassium: 88mg | Fiber: 1g | Sugar: 10g | Vitamin A: 32IU | Vitamin C: 0.5mg | Calcium: 10mg | Iron: 1mg

The post Lebanese Baklawa appeared first on Stream of Flavors.

Origin of mango:

Interestingly, the mango is native to South Asia and is the national fruit of India, the Philippines, and Pakistan. While the wild mango is believed to have originated in the foothills of the Himalayas, the first recorded cultivation was around 5,000 years ago in Southern India. The mango rose to prominence under successive generations of Indian rulers, especially the Mughals, and became truly international in the late 15th century, when the Portuguese landed on India’s west coast. Through the Columbian Exchange, the fruit was introduced from Europe to South America, which is the principal source of mangoes for the US.

Interestingly, the mango is a drupe, a fleshy fruit covered by a thin skin and containing a large pit (a central stone that contains the seed). That makes the mango, weirdly, a distant relative of olives, dates, and cherries, as well as the nutty family of cashews and pistachios, which are also drupes. There are literally hundreds of mango varieties based on regional soil and climate characteristics, as well as hybrids resulting from cross-pollination within and outside the mango family. There is even a hybrid in which the mango was mated with a melon species.

The mango is generally eaten raw, but for centuries, especially in South India, mangoes have been made into pickles and chutneys, both sweet and savory. This Sugar-Free Mango Jam is one that I have been making ever since my visit to the Caribbean. While not common, you can find this jam in major grocery stores. My own history of making jams started with watching my mom make it, usually from fresh fruit before they started to go bad. Coming from a large household, we would sometimes overestimate how much fruit we bought, so my mom turned the unused fruit into jams using her recipe.

Benefits of mango:

Mangoes are tropical fruits that are rich in vitamins C, A, E, K, and B. They contain antioxidants such as beta-carotene and bioactive compounds such as mangiferin that promote skin and eye health while boosting immunity. In a study published in the National Library of Medicine, mangoes were found to be antiviral, antifungal, antibacterial, antiinflammatory, etc. due to their high fiber content. They are high in natural sugars and therefore need to be consumed in moderation, making this Sugar-Free Mango Jam the perfect choice.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Mango pulp
• Lemon juice
• Chia seeds
• Date sugar

How to make the Sugar-Free Mango Jam:

1. Add the coarsely pureed mango pulp and lime juice to a heavy-bottomed pot and bring the mixture to a boil over medium heat. When the mixture boils, simmer for 12-14 minutes, stirring constantly, until it reaches the desired jam consistency. Add the chia seeds and date sugar.

2. Cook for another 1-2 minutes and turn off the heat. Allow the mixture to thicken while the chia seeds absorb and swell. Allow it to rest for at least 20 minutes. Cool it completely and then spoon the Sugar-Free Mango Jam into a clean, sterilized, dry mason jar.

3. Serve the Sugar-Free Mango Jam over toasted bread.

Serving suggestion:

This versatile homemade jam can be spooned over toast, swirled in yogurt, or used as a filling in healthy desserts.

Storage:

Store this Sugar-Free Mango Jam in clean, dry, sterilized mason jars in the refrigerator for 1-2 weeks.

Other recipes that you might like:

• Homemade Pistachio Butter
• Hazelnut Pesto
• Lebanese Baba Ganoush
• Roasted Beet Hummus

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Sugar-Free Mango Jam

Sugar-Free Mango Jam is a bright, tropical, and naturally sweet condiment made with ripe mangoes. Date sugar gives it a gentle sweetness instead of refined sugar, while the lemon juice adds a subtle tang. Chia seeds help set the jam naturally without the use of pectin. Two simple steps and the result is a vibrant fruit spread. This versatile homemade jam can be spooned over toast, swirled in yogurt, or used as a filling in healthy desserts. It's pure mango goodness in every bite that will make you crave more!

Course Condiments

Cuisine Caribbean

Keyword easy mango jam, jams, mango jam, mango jam recipe, sugar-free mango jam

Main Ingredient Mango

Prep Time 5 minutes minutes

Cook Time 14 minutes minutes

Resting time 20 minutes minutes

Total Time 39 minutes minutes

Servings 10

Calories 40kcal

Author Kanchan Dilip

Equipment

• heavy-bottomed pot

Ingredients

• 1.5 cup mango pulp coarsely pureed
• 1.5 tbsp lime juice bottled
• 1.5 tbsp chia seeds
• 1 tbsp date sugar

Instructions

• Prepare the ingredients. Puree the mango coarsely to a thick pulp.
  
• Add the coarsely pureed mango pulp and lime juice to a heavy-bottomed pot and bring the mixture to a boil over medium heat. When the mixture boils, simmer for 12-14 minutes, stirring constantly, until it reaches the desired jam consistency. Add the chia seeds and date sugar.
  
• Cook for another 1-2 minutes and turn off the heat. Allow the mixture to thicken while the chia seeds absorb and swell. Allow it to rest for at least 20 minutes. Cool it completely and then spoon the jam into a clean, sterilized, dry mason jar.
  
• Serve the Sugar-Free Mango Jam over toasted bread.
  

Notes

1. Feel free to soak the chia seeds in a tablespoon of water. If using chia seeds without soaking, please allow the mixture to rest after cooking it.
2. Fresh mangoes will yield a tasty jam. Since this is a sugar-free iteration, it will not be as sweet as regular jam. Adjust the sweetness by adding a tablespoon of maple sugar if needed.
3. The jam mixture must be cooked on low heat or simmered. Constant stirring prevents the bottom from burning.
4. Lime juice acts as a preservative, helping the jam to set and prevent spoilage over time. It lowers the pH by allowing the pectin strands to bind together. Fresh lime or lemon juice can vary in acidity depending on ripeness. Bottled lemon juice works well to ensure the jam sets consistently, since it has a standardized pH.
5. Store this Sugar-Free Mango Jam in clean, dry, sterilized glass mason jars in the refrigerator for 1-2 weeks.

Nutrition

Calories: 40kcal | Carbohydrates: 10g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 11mg | Potassium: 3mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 851IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 4mg

The post Sugar-Free Mango Jam appeared first on Stream of Flavors.

Tom Yum Goong recipe brings back a fair share of memories from our travels to Thailand. No one should underestimate the fresh, robust, and complex flavors of this soup, nor should one expect there to be only two versions of it. Every country brings its own spin to this wonderful platform dish.

Origin:

Like most Asian dishes, the Tom Yum Goong is ancient but poorly documented, relying instead on oral tradition. Believed to have originated in Central Thailand on the banks of the Chao Phraya River, where shrimp is abundant, the first written record in Thai dates back to 1888. It is called Snakehead Fish Tom Yum. The first mention of shrimp in the Tom Yum is from 1897, from an American missionary in a recipe titled “Tom Yum Goong With Additional Garnish”.

From its humble beginnings on the banks of the Chao Phraya, this dish has become a superstar Thai food ambassador, beloved the world over. But as it traveled, so did the ingredients. While shrimp may have been its origin, I have seen a variety of proteins added to it. Some of them aren’t meat-based at all, most notably the use of mushrooms, especially shiitake, straw, and oyster mushrooms. Sometimes, adding coconut milk softens the dish’s spicy profile and offers another variation on the theme.

What is Tom Yum Goong?

The phrase “tom yum” is a kind of portmanteau because “Tom” refers to the boiling process, while “yum” refers to a famous spicy and sour salad. Goong means prawn or shrimp. So it is essentially a hot-and-sour soup with shrimp. The signature rich red-yellow-orange colors give fair warning to the spicy, savory nature of this dish. A fragrant herbal blend of lemongrass, chili, galangal, kaffir lime leaves, shallots, lime juice, and fish sauce shapes the flavor profile and gives it the legendary kick.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Chili sesame oil (or use sesame oil)
• Shrimp stock
• Aromatics: shallot, galangal, lemongrass, Thai red chili, cilantro root or stalks
• Shrimp
• Herbs: kaffir lime leaves, cilantro
• Tamarind pulp
• Oyster mushrooms (or use button mushrooms)
• Fish sauce
• Carrot (optional)
• Brown sugar
• Lime juice

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make Tom Yum Goong with my recipe:

1. Heat a wok with the chili sesame oil. Add the chili-cilantro root paste, galangal slices, shallot, lemongrass, and carrot. Sauté them for 2 minutes over medium heat.

2. Pour the cooked shrimp stock, and add the oyster mushrooms, tamarind pulp, kaffir lime leaves, shrimp, salt, and brown sugar. Bring the stock to a rolling boil, and then cook for 1-2 minutes. Season with fish sauce. Turn off the heat and add the lime juice.

3. Serve hot, garnished with kaffir lime leaves and cilantro.

Serving suggestions:

Serve Tom Yum Goong hot, garnished with cilantro and kaffir lime leaves. Serve the soup on its own or with steamed rice. Drizzle a few drops of chili sesame oil. The aromatics are traditionally left in the soup, but you could fish them out if you like.

Storage:

Refrigerate any leftover soup for one day. This recipe for Tom Yum Goong soup does not allow for it to be frozen. It tastes best when consumed the same day.

Other soup recipes that you might like:

• Chicken Hot and Sour Soup
• Tom Kha Goong
• Long Soup
• Swiss Chard Soup
• Kabocha Squash Soup Recipe

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Tom Yum Goong Recipe

Tom Yum Goong Recipe is a deeply aromatic soup layered with bold Thai flavors. Freshly ground Thai fiery red chilis are blended with cilantro roots, then sautéed with pounded lemongrass, sliced galangal, and fragrant shallots to create a rich base. Homemade shrimp stock deepens the flavors, where each ingredient plays a part. Galangal adds a peppery warmth, oyster mushrooms and carrots soak up the tangy-spicy broth, and tamarind pulp rounds out the sourness. Shrimp is cooked until tender, adding natural sweetness, while kaffir lime leaves and a splash of lime juice add a lift of citrusy brightness. The result is a hot, sour, sweet, and savory soup that tastes great when served hot with a scattering of fresh cilantro. A steaming bowl of this mouthwatering soup will surely awaken every sense!

Course Soups and Stews

Cuisine Thai

Keyword tom yum goong, Tom yum goong soup, Tom yum soup, tom yum Thai soup, tom yum with shrimp

Main Ingredient Shrimp

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 175kcal

Author Kanchan Dilip

Equipment

• Wok
• spice grinder

Ingredients

• 1½ tsp chili sesame oil
• 4 Thai red chili ground
• 2 cilantro root optional
• 1 shallot
• 4 lemongrass white part crushed
• 1 inch galangal peeled, sliced
• 4 oyster mushroom
• 1 carrot peeled, sliced
• 2½ cup shrimp stock reduced from 4 cups
• 1 tbsp tamarind pulp
• 1 tsp brown sugar
• 8 kaffir lime leaves
• 1 tsp salt
• 2 tsp fish sauce
• 8 jumbo shrimp deveined (shells reserved for stock)
• 1½ tbsp lime juice
• 3 sprig cilantro garnish

US Customary - Metric

Instructions

• Prepare the ingredients. To make the shrimp stock, boil the shrimp shells in a pot with 4 cups of water until the water reduces to half. Pound the lemongrass stalks (white part) with the back of your knife. Bruise or gently crush the kaffir lime leaves. Grind the Thai red chilis, cilantro root, and 2 teaspoons of water in a spice grinder and set it aside.
  
• Heat a wok with the chili sesame oil. Add the chili-cilantro root paste, galangal slices, shallot, lemongrass, and carrot. Sauté them for 2 minutes over medium heat.
  
• Pour the cooked shrimp stock, and add the oyster mushrooms, tamarind pulp, kaffir lime leaves, shrimp, salt, and brown sugar. Bring the stock to a rolling boil, and then cook for 1-2 minutes. Season with fish sauce. Turn off the heat and add the lime juice.
  
• Serve hot, garnished with kaffir lime leaves and cilantro.
  

Video

Notes

1. Boil the shrimp shells and/or heads in 4 cups of water until the water is reduced by half. This shrimp stock adds depth to the Tom Yum Goong recipe. This is an optional step, but I highly recommend it.
2. Do not grind or pulverize the aromatics, but bruise them slightly with the back of a knife. Sauté the aromatics and carrot for 1-2 minutes to help release their oils. Large chunks or slices of aromatics will gently infuse the Tom Yum Goong soup with their flavors.
3. Adjust the heat by adding more ground chili paste, balance the sourness by adding more of the lime juice, and season the soup thoughtfully with fish sauce. Taste and adjust the balance of flavors as you go.
4. Do not overcook the shrimp.
5. Mushrooms and carrots act like flavor-sponges as they soak up the broth, so cook for an additional 1-2 minutes after the soup comes to a rolling boil.
6. Add the cilantro at the end to preserve its fresh aroma.

Nutrition

Calories: 175kcal | Carbohydrates: 19g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 101mg | Sodium: 1922mg | Potassium: 692mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5536IU | Vitamin C: 22mg | Calcium: 171mg | Iron: 2mg

The post Tom Yum Goong Recipe appeared first on Stream of Flavors.

When one mentions Shrimp Lettuce Wraps, at least in the U.S, most people immediately think of PF Chang’s, the family that made this dish ubiquitous in America. Philip Chang and Paul Fleming (fame at Ruth’s Chris Steak House) became a major force in bringing Chinese cuisine to the mainstream American palate through PF Chang’s. However, the Shrimp Lettuce Wraps, which they are credited with, have their origins in Southeast Asia.

Specifically, many people point to the Cambodian/Thai dish larb as the source of this salad. Make no mistake, it is a salad. During my visits to both Thailand and Cambodia, I sampled versions of this dish made with a variety of stir-fried diced meats and seafood, usually flavored with chilis, mint, ram rau (Vietnamese cilantro), lime juice, and, of course, the perennial fish sauce. But equally, I saw the Shrimp Lettuce Wraps served both as a salad and as a main dish, served with rice.

This first reaction was not far from the truth. The truth is that while Southeast Asia comprises many nations, cultures, languages, and religions, the food that many consume transcends borders and cultures. Curry is no longer the exclusive provenance of Indian chefs, just as noodles are not the provenance of Chinese cuisine. As with most foods, Southeast Asia melds these traditional influences into a unique and delectable treat.

Origin:

While John Montagu (4^th Earl of Sandwich) may have invented the bread-based sandwich to fuel his passion for gambling and wraps, wraps have a history going back thousands of years. One can find wraps all over the world, wherever there is flour. Whether it was Mesoamerican flour or corn-based tortilla wraps, Ethiopian Injera, Greek Pita, Middle Eastern Lavash, Indian Kathi, or Chinese Cōngyóubǐng, wraps have been around for a long time. They are functionally portable, fashionably eclectic, and universally adored. What more can you ask for in food?

Types of lettuce:

The element I adore most about the Shrimp Lettuce Wrap, strangely, is the lettuce. Though there are dozens of types of lettuce (from the iceberg to kale), there are generally only four botanical varieties:

• Celtuce, or asparagus lettuce, has narrow leaves and edible, succulent stems. This type of lettuce is native to China and can be found in many Asian grocery stores. Its woody, asparagus-styled wood stem has a nutty flavor. The leaves have a slightly bittersweet taste.
• Head or cabbage lettuce is the most common and has leaves folded into a compact head. There are two types of head lettuce:
  1. Butterhead lettuce, such as Bibb lettuce, has soft, somewhat oily leaves.
  2. Crisp-heads, such as iceberg lettuce, have harder and more brittle leaves.
• Leaf or curled lettuce, which do not have a head on them because they are leaves from a single stem. You can usually find leaf lettuce packages labeled as baby lettuce or in spring mixes, which generally come in three types: red, green, and oak-shaped. These are generally more perishable than the other types of lettuce.
• Cos or Romaine lettuce has smooth leaves that form into a tall, squarish shape.

When it comes to wraps, the more common varieties of lettuce used are crisp-head lettuces, such as iceberg, cos, or Romaine. It is worth noting that while you would be right to think that lettuce leaves have a mild flavor profile, there are tangible differences. Icebergs have a more neutral flavor, which allows them to absorb the flavors of the dish or dressing. They serve as a delightful, cool, and satisfying palate cleanser.

The Romaine, on the other hand, has a bittersweet taste that accentuates strong dressings, especially those that are acidic or sweet-and-tangy. I tried both versions, using Iceberg and Romaine, and found that the Romaine served as a wonderful foil to the sauce mix, which included fish sauce.

Benefits of lettuce:

Lettuce is also often undervalued for its nutritional benefits, seen as nothing more than a filler ingredient. Icebergs tend to have fewer nutritional benefits than other varieties. Notwithstanding, lettuce possesses the following nutritional benefits:

• Bone strength: As a source of vitamin K, lettuce helps strengthen bones, reducing the risk of fractures.
• Hydration: 95% of the composition of the lettuce is water, so eating lettuce hydrates your body.
• Improved vision: As a source of vitamin A, including lettuce, can add to your eye health and help reduce the risk of cataracts and macular degeneration.
• Overall nutrition: Along with Vitamin A and K, lettuce is also a wonderful source of iron and vitamin C.

For such a simple dish, Shrimp Lettuce Wraps can be a delectable addition to your repertoire. Whether served as a salad or a main course, the filling can be made days in advance and assembled in minutes. They are a great way to serve leftovers and can be made with virtually any ingredient, both meat-based and vegetarian. They can be served warm or cold and are surprisingly refreshing. Who would have thought that this leafy vegetable could awaken one’s taste buds to a whole new level?

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

1. For the spice paste:

• Aromatics: Lemongrass, garlic, galangal, Thai bird’s eye chili
• White peppercorn

2. For the filling:

• Peanut oil
• Protein: shrimp, tofu
• Vegetables: red cabbage, peppers, carrot, Romaine lettuce
• Herbs: spring onion, cilantro
• Sauces: soy sauce, fish sauce
• Palm sugar
• Cornstarch

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make the Shrimp Lettuce Wraps:

1. Grind the spice paste:

• Place the ingredients in a spice grinder, add 1 tablespoon of water, and grind to a slightly coarse paste. Set it aside.

2. Make the filling:

• Heat the wok, add peanut oil, and the spice paste. Sauté it over medium heat for 1-2 minutes, or until fragrant.

• Add the chopped shrimp and continue to sauté for 2-3 minutes.

• Toss the red cabbage, pepper, carrot, and shallot into the wok, and stir-fry for 1 minute. Add a teaspoon of oil if the veggies stick to the wok. Add the air-fried tofu. This is an optional step, i.e if you like crispy tofu in your appetizer. Mix the soy sauce, fish sauce, cornstarch, and palm sugar in a small bowl, then add it to the wok. Sauté for a few seconds, turn off the heat, and let it cool.

• Fill each lettuce leaf with the shrimp and vegetable mixture, and serve garnished with cilantro, spring onion, and crushed peanuts.

Serving suggestions:

1. For a large gathering: Serve the filling warm in a bowl; stack some butter, iceberg or Romaine lettuce leaves on a platter; and set chili and peanut sauce (optional), and spring onions, cilantro, and crushed peanuts in small bowls on the side.
2. For family-style: Scoop some of the warm filling into the lettuce leaves and garnish with spring onion, cilantro, and crushed peanuts. Feel free to squeeze some lime juice to brighten the wraps. Fold the lettuce cup like a taco and enjoy!

Storage:

The filling can be refrigerated for 1-2 days in airtight containers and wrapped in lettuce leaves before serving.

Other shrimp recipes that you might like:

• Singapore Popiah Recipe
• Shrimp Paella
• Shrimp Pad Thai
• Tom Kha Goong
• Pineapple Fried Rice

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Shrimp Lettuce Wraps

Shrimp Lettuce Wraps are Thai-inspired appetizers that are incredibly easy to make. Tender, juicy shrimp are sauteed with a homemade spice paste of galangal, garlic, bird's eye chili, and white peppercorns. Crisp red cabbage, colorful peppers, crunchy carrots, and fragrant shallots are then tossed with shrimp and stir-fried to perfection. A savory addition of fish and soy sauces, palm sugar, and cornstarch forms a glossy coating on the mixture. This warm filling is spooned into lettuce cups and served garnished with spring onion, cilantro, and roasted peanuts. Every bite will be light and satisfying, whether eaten as an appetizer or for a weeknight dinner!

Course Appetizers

Cuisine Thai

Keyword shrimp lettuce cups, shrimp lettuce wraps, shrimp wraps, Thai shrimp lettuce wraps, Thai shrimp wraps

Main Ingredient Shrimp

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 206kcal

Author Kanchan Dilip

Equipment

• Wok
• air fryer optional

Ingredients

For the spice paste:

• 4 lemongrass white part only
• 2 clove garlic
• 2 tsp galangal peeled, chopped
• 3 Thai bird's eye chili
• ½ tsp white peppercorn
• ¼ tsp salt

For the filling:

• 1 tbsp peanut oil
• ¼ lb shrimp chopped
• 1 carrot peeled, chopped
• 1 pepper chopped
• ⅓ cup red cabbage chopped
• 1 shallot chopped
• ½ cup firm tofu cubed, optionally air-fried
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp palm sugar
• 1 tsp cornstarch
• 4 sprig cilantro chopped
• 3 spring onion chopped
• ½ cup peanuts roasted, crushed
• 8 leaves Romaine lettuce

US Customary - Metric

Instructions

How to make the spice paste:

• Place the ingredients for the spice paste in a spice grinder, add one tablespoon of water, and grind to a slightly coarse paste. Set it aside.
  

How to make the filling and assemble the Shrimp Lettuce Wraps:

• Heat the wok, add peanut oil, and the spice paste. Sauté it over medium heat for 1-2 minutes, or until fragrant.
  
• Add the chopped shrimp and continue to sauté for 2-3 minutes.
  
• Toss the red cabbage, pepper, carrot, and shallot into the wok, and stir-fry for 1 minute. Add a teaspoon of oil if the veggies stick to the wok. Add the tofu, air-fried at 400°F on a foil-lined tray for 15 minutes. This is an optional step, i.e if you like crispy tofu in your appetizer. Mix the soy sauce, fish sauce, cornstarch, and palm sugar in a small bowl, then add to the wok. Sauté for a few seconds, turn off the heat, and let it cool.
  
• Fill each lettuce leaf with the shrimp and vegetable mixture, and serve garnished with cilantro, spring onion, and crushed peanuts.
  

Video

Notes

1. Slightly warm the shrimp and vegetable mixture before filling the refrigerated lettuce leaves. Do not pile hot filling on top as the leaves will wilt.

2. Please ensure that most of the moisture has evaporated from the shrimp and vegetable mixture and that it is not runny, or the wraps will drip while serving.

3. Rinse the lettuce leaves in cold water, pat them dry with kitchen paper, and refrigerate them in Ziploc sandwich bags for 10 minutes before using them as wraps.

4. Air-frying the tofu adds an additional crunch; however, this step is optional.

5. Tear the ends of the lettuce leaves with your hands. Using a metal knife browns the lettuce faster than if torn by hand. Remove the thick stalk from the head of the lettuce.

6. Do not overcook the vegetables. A quick toss for a couple of minutes will make them slightly soft yet crunchy, but not mushy.

7. If the filling has excess sauce, use a slotted spoon to drain it before placing it on the lettuce leaf, or the wrap will drip and become soggy.

8. Cook the shrimp filling over medium-high heat, using quick wrist movements with the spatula; otherwise, the shrimp will steam and release more moisture.

Nutrition

Calories: 206kcal | Carbohydrates: 13g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 542mg | Potassium: 457mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7735IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 3mg

The post Shrimp Lettuce Wraps appeared first on Stream of Flavors.