Azuki bean soup

Azuki (or adzuki) bean is grown in East Asia, genetic evidence indicates that the azuki bean was first domesticated in the Himalayas. It is second most popular in Japan after soybean. Azuki bean is commonly eaten as a sweet dish, but this is a savoury dish, recipe of which I found in here. It claims that it helps diminish the appearance of dark circles around the eyes by cleansing the body and it's a great diuretic.

3 cups of azuki beans soaked overnight
2 tbsp of cumin
1 tsp of white pepper
1 tbsp olive oil
2 diced carrots
2 tbsp of finely chopped fresh ginger
3 cloves of garlic
1 large onion
1 lime juice
3 tbsp of fresh chopped coriander leaves

Put the soaked beans into a pot, cover in cold water and bring to boil. Drain the beans, then add fresh cold water again. Simmer for 30 minutes, then add cumin and white pepper. In a frying pan, sauté diced onion, carrots, ginger and crushed garlic until tender. Add this mixture to the beans, cover and simmer for 30 minutes, or until beans are cooked through. During the last 15 minutes only, add salt to taste. Adding the salt any earlier will harden the beans. Just before serving, add lime juice and coriander.

Raspberry cupcakes

No occasion necessary.

250 g raspberries
150 g flour
80 g ground almonds
2 tsp baking powder
100 g sugar
salt
1 egg
250 g butter
+ 1 tbsp of melted butter
1/2 tsp grated ginger
icing sugar

Mix flour with almonds, baking powder, sugar and a pinch of salt. Beat the egg with butter, add ginger and 1 tbsp of melted butter. Add this mixture to flour and mix well. Pour the batter into paper muffin cases and press a raspberry into each cake. Bake in the oven (180C) until golden. Powder in icing sugar.

Spiced carrot soup with coconut cream

1 tbsp olive oil
1 onion
2 garlic cloves
1 small red chilli
1 tsp grated ginger
500 g carrots
1 sweet potato
2 kaffir lime leaves
1 L chicken stock
juice of 1/2 lime
2 tbsp palm sugar
1 tbsp fish sauce
200 ml coconut cream
grated nutmeg

Heat the oil in a saucepan, add the chopped onion and cook for 2-3 minutes. Add crushed garlic, chopped chilli, ginger, chopped carrots, sweet potato, lime leaves and stock. Bring to boil,then reduce the heat and simmer for 20 min.
Allow to cool slightly, take the lime leaves out, then puree in a blender. Return to the pan with lime juice, sugar, fish sauce and gently reheat. Whip cream until thick. Pour the soup into glasses and top with the coconut cream and sprinkle of nutmeg.

Rice Noodles with Tender Sweet-Chilli Meatballs

800 g pork mince
2-3 cm piece ginger, grated
2 chopped garlic cloves
60 ml sweet chilli sauce
4 tbsp chopped coriander leaves
200 g rice noodles
1/2 cucumber
1 small red onion
handful of mint leaves

Mix pork, ginger, garlic, 1 tpsp of chilli sauce and half of the coriander in a bowl. Roll into walnut-sized balls and bake in a pre-heated oven (180C) for 20 min.
Place the remaining sauce in a bowl and dip meatballs one by one, then return them to the oven for another 5 minutes.
Prepare the rice noodles according to the packet instructions. Slice cucumber and onion and combine them with mint and remaining coriander.

Citrus bean salad

200 g green beans
1 red onion
3 oranges
300 g can cannellini beans
2 tbsp olive oil
1 tsp Dijon mustard
1 tbsp maple syrup

Cook green beans for 5 minutes in salted boiling water, drain and refresh under cold water. Toss the beans with thinly sliced onion, 2 oranges peeled and cut into segments, and drained cannellini beans. Beat together olive oil, grated zest and juice of 1 orange, mustard and syrup. Season and pour over salad.

Spicy Spinach and Carrot Muffins

200ml semi-skimmed milk
25g butter
100g spinach
250g plain flour
1 tbsp baking powder
1 tsp bicarbonate of soda
2 medium carrots
good pinch of crushed dried chillies
good pinch of black pepper
50 g fresh Parmesan
75 g savoury seeds mix
1 egg, lightly beaten

Preheat oven to 190C. Place the milk and butter in a large pan over a high heat. When the butter has melted, stir in the spinach and bring just to the boil. Remove from heat and pour into liquidiser or food processor. Whizz until spinach is finely chopped. Allow to cool for 10 minutes.
Sift the flour, baking powder and soda into a large bowl. Add the coarsly grated carrot, chillies and season. Stir in most of the Parmesan and seeds, reserving a tablespoon of each. Add the egg to the spinach mixture, then beat with a wooden spoon together with flour. Divide between muffin cases, sprinkle with reserved seeds and Parmesan. Bake for 20-25 minutes.

Chicken with Grainy Mustard Sauce

2 boneless chicken breasts
6 rashers of streaky bacon
250 g spinach leaves
60 g firm goat's cheese
2 tbsp olive oil
200 ml stock
200 ml white wine
4 heaped tbsp -->crème fraîche
1 heaped tsp wholegrain mustard

Flatten each breast to 1 time it's original width. Stretch 3 bacon rashers on a board into rectangle. Lay a breast on top, repeat with remaining bacon and chicken. Cover each with 4 spinach leaves, put cheese cubes in the middle. Season with pepper. Roll each one up, secure with cocktail sticks.
Heat half the oil in a frying pan. Cook the chicken over a high heat for 3-4 minutes until golden, turn, cook for 3-4 minutes more. Add stock and wine. Simmer for 20 min., turning chicken halfway. Remove chicken, stir in crème fraîche and mustard.
Heat remaining oil in a large pan, add remaining spinach, season. Cover and cook for 2 minutes to wilt the spinach.