Thursday 25 / April / 2024
AGAR ALMOND CUPS
Boil 1 stick agar with 4 cups water; stir until dissolved. Add 2 cups milk or 1 can evaporated milk, 1 cup sugar, and 2 tablespoons almond extract. Stir until mixture boils. Pour into bowls or baking pan. Let cool. Refrigerate until set.
APRICOT MOUSSE WITH AGAR-AGAR
Wash 1 1/2 cups dried apricots, then cover them with boiling water and leave to soak overnight. Add generous squeeze of lemon juice and cook the apricots gently for 10 to 20 minutes or until tender. Set aside to cool; drain well, then mash or puree. Put 1 1/3 cups orange juice in a saucepan and bring gently to a boil. Whisk in 1 1/2 cups agar agar and continue heating and whisking a few minutes. Combine the apricot puree with the orange juice, mixing well. Stir in 2 tablespoons undiluted soy milk or rice milk to give the mixture a creamy colour. Divide among 4 glasses and leave to cool, then chill well before serving. Top with chopped nuts, if desired.
CHINESE CHICKEN SALAD WITH AGAR-AGAR
Take 8 chicken breasts and boil it with salt and then shred it. Take 4 medium cucumbers, slivered without seeds. Cut up 1 packet agar strips, soaked until soft but firm, squeeze out water. Now mix all the above and keep aside. To make sauce add 8-10 tablespoons soy, 4 tablespoons vinegar, 1 teaspoon agar, 2 cloves garlic, minced. Mix and add 1/2 tablespoon sesame oil and toss. Now toss the salad with the sauce. Top the salad with Chinese parsley, and toasted sesame seeds.
STRAWBERRY JAM WITH AGAR-AGAR
Stem 9 cups strawberries and cut in half. Extract 2 cups of juice by mashing the berries or pressing through a strainer. Combine 2 cups strawberry juice with 1 cup water and soak 30g agar-agar in it for 15 minutes. Simmer mixture for 15 minutes, stirring often. Add berries and bring to a boil. Add 3 cups honey and 3 teaspoons lemon juice, stirring well. Bring above boiling. Cook for 5 minutes. Skim off foam; then spoon into sterile jars and seal.
LEMON CUSTARD WITH AGAR-AGAR
Combine 2 cups pear or apple juice and 2 cups natural lemonade in a saucepan. Rinse 2 bars agar-agar (or 3 tbsp. agar flakes); tear into 1 inch pieces and add to saucepan (or measure flakes and sprinkle on juice). Stir until agar softens. Bring mixture to a light boil; lower heat and simmer for 10 minutes until agar dissolves. Add pinch of salt and 1 teaspoon vanilla. Add 1 cup lemon non-dairy frozen dessert; stir to dissolve and pour into shallow, heat-proof dish. Place dish in refrigerator for 30 minutes until custard is set. Serve as is or with 1 packet of berries (raspberries, strawberries, or blueberries). For extra creaminess, you can place chilled custard in a blender and whip for 30 seconds immediately before serving. —[email protected]
