Banana and Orange Coconut Cake
A moist banana and coconut milk cake with small orange pieces baked into the top. Cut into eight pieces for a fruit dessert.
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Recipes by Rina Vale
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Cabbage and Bean Sprout Quinoa Salad
Cold cooked quinoa and bean sprouts are tossed with raw cabbage and grated carrot in a ginger and mint vinaigrette.
Cabbage and Carrot Sauce with Mint
Raw cabbage and finely grated carrot are blended with shallot and spring onion into a pourable sauce. A generous handful of mint adds freshness, while red wine vinegar sharpens the vegetable mixture.
Coconut and Banana Dessert with Mint
Mashed banana, fresh coconut and mint form a moist baked dessert with liquid cream. The batter is cooked gently in a shallow tin, then rested before serving warm in eight portions.
Cucumber and Pak Choi Salad
Cucumber, pak choi and cold cooked bean sprouts are tossed with coriander, mint and parsley vinaigrette.
Pak Choi and Bean Sprout Toasts
Cooked bean sprouts, sautéed pak choi and firm tofu are folded with ricotta and spooned onto crisp toasts. Lemongrass infuses the sprout cooking water and is removed; lime wedges are served alongside.
Pork and Rice Pasta Bake
Pork, cabbage and onion cook with a lemongrass infusion, then bake with rice, pasta and spinach. Lime wedges accompany the dish.
Simmered Pork and Cucumber with Cilantro
Gently simmered pork loin is combined with finely shredded cabbage and diced cucumber. Serve on baguette toasts spread with yogurt, with cilantro and lime wedges.