Chocolate Spring Rolls

Aleks and Aurélie's Favorite Recipes

Hot and Sour Soup with Roasted Chicken

by aleksandaurelie

A Basil Cooking School recipe:

1 small to medium-sized chicken breast, cut into bite-size pieces
1/2 cup straw mushrooms, cut into quarters (king oyster mushrooms are a viable alternative)
4 cups chicken stock
2 tsp chili powder
2 stalks lemongrass, tender inner part of bottom third only, crushed (with chef’s knife) and halved
6 thin slices galangal (peeled)
4 kaffir lime leaves, stem removed
1 onion, cut into quarters
4 tbsp fish sauce
2 tsp sugar
juice of 1/2 lime
2 tbsp tamarind juice

Place the chicken stock into the pot and bring it to boil over medium heat. Add lemongrass, galangal, kaffir lime leaves, and onion, and cook for a few minutes or until fragrant. Add chicken and mushroom and cook until boiling. Add fish sauce, sugar, chili powder, and tamarind juice, and stir well to combine. Remove from stove and add lime juice before serving.

Makes 2 generous or 3 smaller servings.

One from Montreal:


and one from Thailand:



Salmon Ramen

by aleksandaurelie

9 oz ramen noodles
2 oz baby vegetables (baby corn cobs, sugarsnap peas, or snow peas) or bok choy
a little vegetable oil
2 x 5-oz salmon fillets
2 tbsp teriyaki sauce
4 cups chicken or vegetable stock
2 generous tbsp miso paste (dashi type)
12 pieces menma (canned bamboo shoots), drained
4 scallions, trimmed and finely sliced

Cook the noodles in a large pot of boiling water for 2-3 minutes until just tender. Add the baby vegetables or bok choy for the final 2 minutes to cook until just tender. Drain and refresh everything under cold running water.

Heat a heavy frying pan or grill pan until hot, lightly oil with paper towels dipped in vegetable oil, and fry the salmon until cooked through. Warm the teriyaki sauce in a small pan and brush the salmon with it.

Bring the stock to a boil in a large pan, then whisk in the miso paste until smooth. Divide the noodles and vegetables between 2 bowls and ladle the stock over them. Top with the salmon, menma, and scallion slices.

Serves 2.


Khmer Curry

by aleksandaurelie

Khmer Curry Paste
3 tbsp oil
2 in (5 cm) galangal root, peeled and sliced into shreds
2 in (5 cm) turmeric root, peeled and sliced into shreds
2 in (5 cm) krachai (Chinese keys), peeled and chopped (6 cloves garlic is an alternative)
3 stalks lemongrass, tender inner part of bottom third only, finely chopped
4 small red shallots, peeled and chopped
10 kaffir lime leaves, finely sliced
2 tsp fish paste (prahok)

Heat the oil in a wok or skillet over medium heat. Add all the ingredients and fry until golden brown. Transfer the mixture to a mortar or a food processor and blend into a smooth paste.

Makes 1 cup (250 g). Will keep in the freezer for several months.


Spice Paste
4 star anise pods
1 tsp coriander seeds
2-3 dried red finger-length chili peppers, soaked in water for 20 minutes then drained, deseeded and sliced
1 tsp dried shrimp paste
4 tbsp Khmer curry paste (see above)

Ground the star anise and coriander seeds in a food processor, then transfer them to a mortar and pound them into a fine powder. Add the soaked chillies, dried shrimp paste, and the Khmer curry paste and pound into a fine paste.


1/4 cup (60 ml) oil

2 tbsp annatto seeds (optional, used as a natural food coloring)
1 lb (500 g) firm white fish fillets (sea bass, haddock, cod, perch, tilapia), chicken, or beef, cut into large chunks
5 fresh kaffir lime leaves or 10 dried leaves
2 carrots, peeled and sliced into rounds
1 sweet potato, peeled and sliced
1 onion, peeled and quartered
4 tbsp fish sauce
1 tbsp palm sugar (dark brown sugar is an alternative)
3/4 cup (100 g) green beans, ends trimmed and cut into 1 1/2-in (4-cm) pieces
1 slender Asian eggplant, sliced
2 cups (500 ml) coconut milk

Heat the oil in a wok or skillet over medium heat and add the annatto seeds. When the oil starts to smoke and has a red color, strain it and return the red oil to the wok or skillet, discarding the seeds.

Heat the red oil over medium-high heat and fry the fish until cooked through. Remove the fish and drain it on paper towels. Add the spice paste to the wok and fry it until it is lightly browned and fragrant. Reduce the heat to medium and add the kaffir lime leaves, carrots, sweet potato, onion, fish sauce, and sugar. Mix well and add a little water to moisten. Stir-fry for 10 minutes or until the vegetables are almost tender. Add the green beans, eggplant, and the fried fish and cook for another 5 minutes. Add the coconut milk and bring to a boil. Check the seasoning, adding more fish sauce or sugar to taste, remove the dried kaffir lime leaves (if used), and serve immediately.

Serves 6.

Bolognese Sauce

by aureliettine

Our take on this yummy bolognese recipe.

3 tablespoons olive oil
3 medium onions, peeled and chopped
2 carrots, peeled and chopped into 1-inch chunks
2 celery stalks, cut into chunks
4 cloves garlic, minced
2 pounds (1 kg) ground beef
3 ounces pancetta, chopped
1 1/2 tspn salt
2 tspn freshly ground black pepper
2/3 cup dry red wine
3 cups beef stock
1 can (796 ml) crushed tomatoes
4 tsp dried oregano
2-4 tsp dried basil to taste
1 1/2 cup whole milk (part of this can be substituted for 15% cream if you don’t have whole milk)

Optional (for serving)
Grated Parmigiano
Handful chopped fresh basil or parsley

1. Chop onions, carrots, celery, and garlic. Pre-heat olive oil in a heavy pot or large saucepan and add onions, carrots, and celery. After 2-3 minutes, add garlic. Stir frequently until soft (approx 10 minutes).
2. Add ground beef, pancetta, salt and pepper and cook over medium-high heat, breaking up meat with a wooden spoon, until meat is no longer pink, 5-10 minutes.
4. Add red wine and cook until liquid is almost dissolved, 1-2 minutes.
5. Add beef stock, crushed tomatoes, oregano, and basil. Bring to a gentle boil, then reduce heat to low. Cover with lid slightly ajar and simmer for 45 minutes. Stir, then cover completely with lid and simmer 45 minutes more.
6. Add milk to sauce. Cover with lid slightly ajar and simmer until milk is absorbed, about 35 minutes. Use a soup spoon to skim some of the fat off the top.

Plum Crumble

by aureliettine

Our take on Martha Stewart’s recipe!

1 cup sugar
8-10 plums, sliced in eights
1/4 tsp salt
1 1/4 cups flour
1/2 cup butter or margarine
1/4 teaspoon baking powder
2 eggs
1/2 cup heavy cream
1/2 tsp almond extract
1 tsp vanilla extract

1. Whisk together 3/4 cup sugar, salt, and flour. Add butter or margarine. Set aside half the mixture. Add baking powder and 1 egg to the other half and press into the bottom of a 9-inch shallow baking dish.

2. In another bowl, whisk together 1/4 cup sugar, the remaining egg, the cream, and the almond and vanilla extracts; set aside.

3. Top batter in baking dish with plum slices. Pour the cream mixture over the plums, and sprinkle with reserved butter-flour mixture. Bake at 375 degrees Fahrenheit until topping is golden brown and the plums are tender, 40 to 50 minutes. Serve warm or at room temperature.


Enchiladas, Baby!

by astefanovski

Profoundly inspired by Angela’s awesome enchiladas and Blair Underwood’s character in Sex and the City (Season 6, Episode 11):

Enchilada sauce
1/4 C canola oil
2 tbsp flour
1/4 C chili powder
1 (8 oz) can tomato sauce
1 1/2 C water
1/4 tsp ground cumin
1 clove garlic (minced)
salt to your taste

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

At the same time, fry the minced garlic for 2-3 minutes. Remove before it turns brown. Discard the garlic, but keep the oil.

Gradually stir in tomato sauce, water, cumin, and garlicky oil into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

2 pounds boneless, skinless chicken (cut into chunks)
1 (10.75 oz) can condensed cream of chicken soup
1 1/4 C sour cream
1/4 tsp chili powder
1 tbsp butter/margarine/canola oil
1 smallish onion (chopped)
1 clove garlic (minced)
1 green chili pepper (chopped)
1 (1.25 oz) package mild taco seasoning mix
1 bunch shallots (chopped)
1 C water
1 tsp lime juice
6-7 12-inch flour tortillas
3 C Cheddar cheese (grated)
1 (6 oz) can sliced black olives

Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter/margarine/oil in a skillet over medium heat. Stir in the onion and, later, the garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped shallots, and water. Allow to simmer for 10 minutes. Stir in the lime juice; simmer for an additional 10 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Makes 6-7 servings.

Spaghettis Maman

by aureliettine

3-4 onions
2 lbs lean ground beef
1-2 cans diced tomatoes (6 oz), to taste
2-3 cans concentrated tomato paste
olive oil

1. Fry the onions in olive oil until tender, but not brown.
2. Add beef and let the water evaporate. When there is very little water left, add the tomato paste, the diced tomatoes, basil, oregano,  garlic, salt, and pepper.
3. Cook in the oven at 350 degrees Fahrenheit. After about half an hour, when slightly blackened, add water.
4. Let cook for another 1-2 hours.

Chicken Curry “Simone”

by aureliettine

2 onions, chopped
2 garlic cloves, minced
1-2 red bell peppers, in cubes
1 chicken breast, in cubes
1 can diced tomatoes (6 oz) OR coconut milk OR 2 large diced potatoes
2 tbsp curry paste and/or powder
2 tbsp olive oil


1. Fry the onions, bell peppers and garlic in olive oil until cooked but not fried (2-3 minutes).
2. Add 2 tbsp of curry paste and/or powder and fry until aromatic.
3. Add the chicken breast, coat in curry paste, and let cook for 3-4 minutes.
4. Add the can of diced tomatoes (OR coconut milk, OR diced potatoes with a little water) and let simmer for about 15 minutes until the chicken is tender.
5. Season to taste with salt, pepper, and cumin. Add fresh coriander at the very end if desired. Serve with rice.

Individual Baked Lemon Puddings

by astefanovski

Ingredients (serves 10)
2 C milk
6 eggs (separated)
2 tsp grated lemon rind
2/3 C lemon juice (approx. 4 lemons)
6 tbsp butter (melted)
1 1/2 C granulated sugar
6 tbsp flour
1/2 tsp salt

In large bowl, whisk together milk, egg yolks, lemon rind, lemon juice, and butter. In small bowl, combine sugar, flour, and salt, then stir into lemon mixture.

In separate bowl, using electric mixer, beat egg whites until stiff. Fold into lemon mixture.

Pour into six 1-cup (250 mL) ramekins of individual soufflé dishes. Place dishes in a larger pan and add hot water to come halfway up sides of dishes.

Bake at 350 F for 25-30 minutes, or until set and lightly browned.

Serve warm or chilled.

Citrus Pudding Cake

by astefanovski

3/4 C sugar
1/4 C flour
1/8 tsp salt
1 C milk
3 large eggs (separated)
4 tbsp margarine (slightly melted)
1/4 C lemon juice (preferably fresh)
1/4 C orange juice (preferably fresh)
2 tsp grated orange peel

Preheat oven to 350 F. Grease glass baking dish. In large bowl, combine sugar, flour, and salt. With wire whisk, beat in milk, egg yolks, melted margarine or butter, lemon juice, orange juice, and orange peel.

In small bowl, with mixer at high speed, beat egg whites until soft peaks form. Fold one-fourth of whites into orange mixture; gently fold in remaining whites. Pour batter into baking dish.

Set baking dish in roasting pan; place on oven rack. Carefully pour boiling water into roasting pan to come halway up sides of baking dish. Bake 40 minutes or until top is golden and set (dessert will separate into pudding and cake layers). Cool in pan on wire rack for 10 minutes, then serve right away.

Makes 6 servings.