At the Lidl Food Academy, the focus is on creating delicious recipes that bring people together. Whether you’re looking to impress guests or simply enjoy a delightful meal at home, these recipes are sure to inspire your culinary adventures.
Photo: cyprus-mail.com
Lidl food: Microwave Mochi with Sweet Bean Paste
This delightful treat is not only fun to make but also offers a unique taste and texture. Here’s how to create your own microwave mochi:
Photo: cyprus-mail.com
- Ingredients:
- 100g sticky rice flour
- 260ml cold water
- 50g white sugar
- Pinch of salt
- 1–2 drops of food colouring (red or green, optional)
- 50g cornflour
- 10-12 teaspoons sweet red bean paste
Filling Preparation
Start by shaping the sweet red bean paste into 10-12 small balls, approximately 25g each. Refrigerate these balls to firm them up while you prepare the mochi dough.
Mochi Dough Creation
In a bowl, mix the sticky rice flour, sugar, salt, optional food colouring, and cold water until the mixture is smooth and homogeneous. Cover the bowl with plastic wrap and microwave at 800W for one minute. After each minute, stir with a spatula and repeat for 4-5 minutes until the dough becomes thick, elastic, and sticky.
Forming the Mochi
Once the dough has cooled slightly, transfer it to a clean surface sprinkled with cornflour. Cut the dough into 10-12 pieces. Take each piece, shape it into a small tray, and place a ball of the sweet red bean paste in the centre. Carefully fold the edges to enclose the filling, creating a round shape.
Serving Suggestions
To prevent sticking, sprinkle the finished mochi lightly with cornflour and serve them fresh. This treat is perfect for sharing and offers a delightful blend of textures.
Jasmine Rice with Coconut and Mango Sauce
Experience a tropical delight with this jasmine rice dish topped with a luscious coconut and mango sauce. Here’s how to prepare it:
- Ingredients:
- 1 cup jasmine rice
- 1 cup water
- 400g canned coconut milk
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1 large ripe mango, peeled and sliced
- 2 tablespoons roasted sesame seeds, for garnish
Cooking the Rice
Begin by rinsing the jasmine rice under cold water 2-3 times until the water runs clear. In a saucepan, combine the rinsed rice with one cup of water, half a cup of coconut milk, one tablespoon of sugar, and salt. Bring to a boil, then reduce the heat, cover, and let it simmer for 10-12 minutes until the liquid is absorbed. After removing it from heat, leave it covered for an additional 5-7 minutes.
Creating the Coconut Sauce
For the sauce, heat the remaining coconut milk in a saucepan along with one tablespoon of sugar. Dissolve the cornstarch in two tablespoons of water and add it to the coconut milk. Stir until the mixture thickens into a creamy sauce.
Plating the Dish
On each plate, serve a portion of jasmine rice, drizzled with the coconut sauce. Place sliced mango next to the rice, and enhance the dish with a little extra coconut sauce and a sprinkle of roasted sesame seeds for a delightful finish.
Yogurt Dessert with Roast Apricots, Rosewater Syrup & Vanilla
For a refreshing dessert, consider this yogurt dish topped with roast apricots and a fragrant rosewater syrup. Here’s how to make it:
- Ingredients:
- 8 apricots, cut into wedges
- 400g dessert yogurt (flavours like pear, apple, banana)
- Zest and juice of 1/2 lemon
- 150ml white moschofilero wine
- 2 tablespoons honey
- 1 tablespoon sugar
- 1 tablespoon rosewater
- 1 teaspoon vanilla
- 2 tablespoons chopped pistachios
- Small mint leaves for garnish
Roasting the Apricots
Brush the apricot wedges with a little vegetable oil and roast them on the grill or in a griddle pan until golden brown. Flip them over to roast the other side.
Preparing the Syrup
In a saucepan, combine the white wine, lemon zest, lemon juice, honey, and two tablespoons of sugar. Heat over medium heat, stirring until the sugar dissolves. Once it comes to a boil, lower the heat and add the roasted apricot wedges. Allow them to simmer for about five minutes until they are slightly tender.
Finishing Touches
Remove the apricots with a slotted spoon and place them into bowls, covering with cling film and refrigerating. Meanwhile, continue to simmer the remaining syrup until it reduces to about one-third of its original volume. Once cooled, stir in the rosewater and vanilla, then refrigerate the syrup for at least two hours.
Serving the Dessert
To serve, place a portion of yogurt in a bowl, top with the roasted apricots, and drizzle with the fragrant rosewater syrup. Garnish with chopped pistachios and fresh mint leaves for a stunning presentation.
These recipes from the Lidl Food Academy not only highlight the versatility of ingredients but also encourage creativity in the kitchen. Enjoy your cooking adventure!
