a new take on pesto

Kale Pesto

recipe adapted from Gillian's Kitchen

makes 1 cup

INGREDIENTS:

1 bunch kale (curly or lacinato)

1/2 cup (80g) pine nuts,

1/2 head of garlic, peeled and crushed

juice of 1 lemon

1 cup of extra virgin olive oil

1/2 cup of freshly grated parmesan reggiano

METHOD:

1. Wash and remove hard stems from kale.

2. Lightly toast pine nuts and crushed garlic cloves.

3. Add kale, pine nuts and garlic to a food processor and pulse until roughly combined.

4. Stream in lemon juice and olive oil while pulsing.

5. Blitz until you have a smooth paste. Add more olive oil for desired consistency and then add parmesan and pulse a few more times until incorporated.

6. Serve with your favourite pasta, vegetable, meat or fish. Store in an airtight container in the fridge up to 1 week.

dim sum cake 馬拉糕

A dim sum staple and classic, this is essentially a moist and springy brown sugar sponge cake. It's a childhood favourite of many growing up in a Cantonese household.

馬拉糕 (ma lai gao)

makes one 7" cake

INGREDIENTS:

1 cup cake flour

1 tsp sourdough culture yeast or instant yeast

pinch of salt

3 eggs

1/2 cup Chinese dark brown sugar

1/4 cup sugar

1/3 cup evaporated milk

1/3 cup coconut oil

1/2 tsp baking powder

1/2 tsp baking soda

2 tsp vanilla extract

METHOD:

1. In a small bowl, sift flour and then add yeast and salt. Set aside.

2. In a large mixing bowl, add eggs, sugars, evaporated milk, and beat with a hand mixer until well combined, about 2-3 minutes.

3. Sift flour mixture into large mixing bowl and mix well with spatula. Scrape down the sides of the bowl, making sure all dry ingredients are combined. Cover with a clean damp tea towel and let rest (proof) for 2 hours.

4. Line a 7" bamboo steamer with parchment paper. Set aside.

5. Prepare your wok with a rack for steaming. Add water, cover with lid and bring to a simmer.

6. In a liquid glass measure, add coconut oil. If oil is solid, microwave on High for 30 seconds to liquefy. Set aside. 

7. After resting, remove 4 tbsp of batter and add to the glass measure with melted coconut oil. Sift in baking powder and baking soda. Add vanilla and mix until well combined. Fold this coconut oil mixture back into the large bowl and then pour the combined batter into your prepared bamboo steamer.

8. Turn heat to high and bring water to a rolling boiling. Place bamboo steamer in wok, cover with lid and turn down to medium. Steam for 30 minutes.

9. Remove bamboo steamer and let cool for 2-5 minutes. Gently lift the parchment paper and transfer cake to a cutting board. Cut into squares and serve immediately. Cake will stay moist into a sealed container for 2-3 days.