Butternut Squash Goji Berry Soup
Ingredients: 1 butternut squash, 1 can of coconut milk, 1 clove of garlic, a few dried chilli peppers, 1 stalk of lemongrass, a few kaffir lime leaves, a handful of dried goji berries*, salt and fish sauce (optional) to taste.
Cut up the butternut squash into a few pieces and get rid of the seeds. Steam the squash pieces until soft when poked with a fork, peel the skins off. Mash the garlic, chilli peppers and the squash together. Transfer everything to a large enough pot and heat over medium heat. Add coconut milk, the lemongrass stalk, the kaffir lime leaves and dried goji berries. Salt to taste and allow to simmer for 15 minutes. Add fish sauce to taste and your deliciously healthy soup is ready to eat!
*In order to dry the goji berries, spread them out on a baking sheet and place them in the oven on a very low setting. It will take several hours for the goji berries to dry so be patient! For more information on goji berries, see our recent post.
Winter Cherry Salsa
Ingredients: a few tomatoes, a handful of Chinese lantern (winter cherry) fruits, onion, garlic, chilli peppers, cilantro, oregano, ground cumin and coriander seeds, salt to taste.
Chop everything up and mix it together!
*Note: only use fruits that are completely ripe. Feel the berry inside the husk and make sure you harvest the ones that have a big fruit in the middle (leave the rest to ripen).
Turkish Hazelnut Pesto
Ingredients: Turkish Hazelnuts, Basil, Parmesan, Garlic, Olive Oil, Chili Pepper, Salt
Shell the Turkish Hazelnuts and roast them for 10-15 minutes on low heat, making sure to turn them regularly so they don’t burn. When they are ready, mix them together with all other ingredients and mash them with a mortar and pestle (or use a food processor if your kitchen is more modernly equipped than ours!). Serve with your favourite pasta.