Recipes from Les Toques Blanches Ottawa

Butternut Squash and Ginger Soup

Executive Chef/Owner Joe Thottungal, Coconut Lagoon

Serves 4

500 g butternut peeled and chopped
100 g carrots peeled and chopped
50 g ginger peeled and chopped
100 g onion chopped
25 g garlic chopped
1 tsp chili powder
Pinch turmeric powder
30 ml vegetable oil
1 tsp ground Garam Masala (see below)
250 ml coconut milk
Pinch Kusthuri Methi
1 tsp chopped cilantro
Salt and Pepper to taste

Preparation:

• Combine the milk, butter and egg together
• Add this mixture to the flour with a wire whisk until almost smooth .Cover and chill the batter for an hour
• Heat the non stick pan, pour scant ¼ cup batter into the pan quickly tilt pan in all directions so the batter covers pan with a thin film
• Cook about 1 minute
• Carefully lift the edge with spatula to test for doneness
• The crepe is ready to turn when it can be shaken loose from pan and the underside is lightly brown: turn the crepe over and cook 30 seconds on the other side
• Cool the crepes on a parchment paper

For Garam Masala

50 g cinnamon stick
60 g cardamom
25 cloves
150 fennel seeds
10 black peppercorns

Preparation:

• Dry Roast these spices and ground them in a coffee grinder