Triple Method Cooking Recipes

🏔️ Fermented Fish Tsampa Crisp 🇳🇴 This appetiser fuses the Tibetan staple Tsampa (roasted barley flour) with the intensely savoury Norwegian delicacy Rakfisk (fermented freshwater fish). The result is a simple, rustic crisp base that provides a neutral, nutty counterpoint to the sharp, umami-rich flavour of the Rakfisk . It's a quick, bold bite that embodies the spirit of our celebration fusion—earthy, challenging, and utterly unique. It’s typically served as an amuse-bouche or a sophisticated appetiser. 📝 Ingredients For the Tsampa Crisp (Makes about 12-15 crisps) 1 cup Tsampa (roasted barley flour) 1/2 cup All-purpose flour 1/2 teaspoon Salt 1/4 teaspoon Baking soda 1/2 cup Lukewarm water 2 tablespoons Melted butter (yak butter optional, clarified butter or neutral oil works well) For the Topping 4 oz Rakfisk fillet (boneless, thinly sliced or cubed) 1/4 cup Crème fraîche or thick Norwegian sour cream ( Rømme ) 1 tablespoon Fresh chives, finely snipped 1/2 teaspoon Fr...

This elegant, nutrient-dense breakfast or dessert mimics the texture of caviar using hydrating chia seeds . 1 It is a fantastic tool for managing blood sugar due to its exceptional fibre content. Chia Seed "Caviar" with Raspberries Ingredients The "Caviar": ¼ cup black chia seeds. Liquid: 1 cup unsweetened cashew or coconut milk . Flavour: 1 tsp vanilla bean paste and the zest of 1 organic lime. Fruit: ½ cup fresh raspberries (lightly mashed). Optional Sweetener: 1 tbsp allulose or monk fruit drops (if needed). Instructions & Method Whisk: In a glass jar, combine the chia seeds, plant milk, vanilla, and lime zest. Stir vigorously for 2 minutes to prevent clumping. Set: Let the mixture sit for 5 minutes, stir once more, then cover and refrigerate for at least 2 hours (or overnight) until it reaches a thick, gel-like "caviar" consistency. Layer: Gently fold in the mashed raspberries or layer them at the bottom of a glass. Garnish: Finish wi...

Jicama is a crunchy, hydrating root vegetable that serves as the ultimate low-carb alternative to chips . High in prebiotic fibre , it is exceptionally beneficial for gut health and blood sugar regulation . 1 Jicama Sticks with Tajín and Lime Ingredients Jicama: 1 medium bulb (peeled). 2 Lime: 2 fresh limes (juiced). Seasoning: 1–2 tbsp Tajín (chilli-lime seasoning). 3 Optional Kick: A pinch of sea salt or a drizzle of hot sauce ( Valentina or Cholula ). Instructions & Method Prep the Jicama: Use a sturdy knife to peel the thick, papery skin off the jicama. Slice the white flesh into "batons" or finger-sized sticks. Chill: For maximum crunch, place the sticks in a bowl of ice water for 10 minutes, then pat dry. Season: Place the sticks in a large bowl. Pour the fresh lime juice over them and toss to coat. Finish: Sprinkle generously with Tajín. Toss again so the seasoning adheres to the lime juice. Serve immediately. Tips for Success & Diabetes Prevention ...

This decadent mousse uses ripe avocado to create a silky texture rich in healthy fats, while allulose provides sweetness without the glycemic impact of traditional sugar. Avocado-Chocolate Mousse (Keto-Friendly) Ingredients Base: 2 large ripe avocados (pitted and peeled). Cacao: ½ cup unsweetened high-quality cocoa powder. Sweetener: ½ cup powdered allulose (adjust to taste). Liquid: ¼ cup unsweetened almond milk or coconut cream. Flavour: 2 tsp pure vanilla extract and a tiny pinch of sea salt. Garnish: 2–3 fresh raspberries or a sprinkle of hemp hearts . Instructions & Method Combine: Place the avocado, cocoa powder, allulose, vanilla, and salt into a high-speed blender or food processor. Blend: Process on high until the mixture is completely smooth and aerated. Adjust: Gradually add the almond milk one tablespoon at a time until you reach your desired "mousse" thickness. Chill: Transfer the mousse to ramekins and refrigerate for at least 30–60 minutes . Th...