search icon

Thai Mango Pudding

While living in Germany, I was part of a “Gourmet” lunch group, where each month we met at a member’s house and savoured a gourmet lunch. The host provided the theme and menu, and we each prepared the selected dish in advance. Not only was this a lot of fun, but we also learned different cuisines and challenged ourselves to create tasty, well-presented dishes. I miss the group and hope that maybe I can create one in London like this.
For one of the first events I attended, I made this dessert for our Thai-themed lunch. It’s simple, very healthy, and quite delectable for the palate!
Thai Mango Pudding
Ingredients
  • 3 ripe to very ripe mangoes, peeled and cut into large slices
  • 1 banana, peeled and cut into slices (optional)
  • 1 cup coconut milk, preferably made from coconut pulp, as it’s thicker
  • 1/3 raw honey
  • 1/2 cup hot water
  • 1 packet gelatin (about 20g; it’s better to use powdered gelatine, as it works better than gelatin sheets)
Process
In a blender, place the mangoes, banana and coconut milk, and pulse until all is well blended. Add honey and mix well.
Add gelatin to the hot water and mix well until dissolved. In a glass bowl, pour the mango mixture and add the gelatin mixture. Mix well.
Pour into a large mold or individual molds and refrigerate for at least two hours (preferably overnight) before serving.
Garnish with fruit, as desired.

Milhojas de Berenjenas con Tomate Confitado

A few days ago, we had some friends over for dinner and I was wracking my brain about what to make as an appetiser, that would be healthy, not too heavy and relatively easy to make in advance. My priority when having people over for dinner or at home is that we can enjoy each other’s company, as well as the food.  Therefore, I want to be able to have things ready in advance, so they don’t have to entertain themselves while I’m cooking.
Anyway, this little appetiser checked all the right boxes. Milhojas in Spanish literally means “thousand leaves”; however, all it just means in culinary terms is a layered dish.
Milhojas de Berenjenas con Tomate Confitado
(Layered Aubergine with Tomato Confit)
Ingredients, for 4
  • 1 large aubergine, cut into 2cm slices
  • 4-5 medium tomatoes, fresh and peeled
  • 8 slices of goat cheese (two for each appetiser), plus some extra for garnish (Feta cheese also works well)
  • 1 tablespoon sugar 2 teaspoons honey
  • 1 clove garlic, minced
  • a bunch of parsley, minced
  • olive oil
  • thyme or Herbes de Provence
  • pinch of coarse sea salt
Process
Wash and cut the aubergines into 2cm slices. You can either use them peeled or unpeeled. I preferred mine unpeeled, as they hold their shape better. Prepare a flat surface or various plates with paper towels, and place the slices on the surface. Sprinkle with sea salt and let sit for about an hour, so the aubergines release their water.
Peel and cut the tomatoes into 2cm slices. Place in a frying pan with some olive oil (enough to cover bottom). Sprinkle over the tomato slices some more olive oil, sugar, honey, a sprinkle of thyme or Herbes de Provence and salt. At low heat, cook until the liquid evaporates, turning the slices over frequently, so both sides cook evenly.
In a frying pan, pour enough olive oil to cover the bottom and place the aubergine slices, so none overlap. You may need to do this in two pans or in two steps. Cover and cook at medium heat for about 20 minutes, turning the slices a couple of times. When the aubergines are tender, drain them of oil, and place back in frying pan. Sprinkle with the garlic and parsley and a pinch of sea salt. At high heat, sauté. (You can also “precook” the aubergine in the oven for about 20 minutes, turning over once, at 150C; then sauté them in olive oil, cooking both sides evenly.)
On a serving plate or individual plates, create the milhojas, by placing a slice of aubergine first, then the tomatoes, and then goat cheese. Repeat, finalising with some crumbled goat cheese on top.
If you make them in advance as I did, you can place each in the microwave for about 30 seconds to heat up.
Subscribe to Azahar

Get every new post delivered to your Inbox.