Recipes / cream

• 1 large black radish 
• 1 small onion, diced
• 1 garlic clove, minced
• 1 small potato
• 2 cups vegetable stock
• 1 cup full-fat coconut milk
• pinch of nutmeg
• salt and black pepper to taste
• oil for cooking

1. Peel and dice black radish and potato. Set aside.
2. Heat oil in a pot over medium heat. Sauté onion until soft and translucent. Add garlic and stir for a minute until fragrant.
3. Now add diced radish and potato, pinch of nutmeg, salt and black pepper. Pour vegetable stock and coconut milk. Bring to boil, lower the heat, cover and cook for 15-20 minutes or until vegetables are done.
4. Blend the soup with immersion blender and serve.

Sometimes I make my best recipes when I don’t plan ahead... I could have won “Chopped” w this one 🤩😂

1 pan Lemon butter cream sauce fish on top of a bed of sautéed cabbage
Serves: 4

Ingredients:
*3/4-1 head cabbage
*1 onion
4 cloves garlic
9 pc White fish (tilapia or rockfish)
6 Tbsp butter/ghee/olive oil, divided
Capers (2 Tbsp on each plate)
2 lemons, juiced
1 tsp caraway seeds
1 Tbsp Fresh Basil
1 tsp oregano
2 cups milk or heavy cream
1/4 cup parmesan cheese
Salt & pepper to taste

1. Melt 2 Tbsp butter/ ghee/or olive oil in a cast iron skillet. Add diced onion and garlic. Cook until caramelized. Add cabbage. Cook until tender.
2. Season w a little caraway seed & salt and pepper to taste.
3. Place portion of cabbage on middle of each plate to make a bed for fish.
4. Add fish to pan & cook until golden on each side. (Salt & pepper to taste)
5. Place fish on top of each cabbage bed.
6. To make lemon butter sauce, start by melting 4 Tbsp butter or ghee in pan. (If pan already has 4 Tbsp of drippings don’t add more) Once melted, add 4 Tbsp flour and cook until brown.
7. Add milk or heavy cream. Add juice of 1-2 lemons. Add parmesan cheese. Stir until thickened.
8. Add spices to sauce (oregano, fresh basil, salt and pepper to taste)
9. Spoon sauce on top of fish on each plate and top with capers.