Tag: recipes

The recipe so nice I posted it twice.

2 chicken thighs
200g short grain or jasmine rice
handful of pea shoots
1 carrot, grated or julienne
1 green onion, finely chopped
2 tbsp teriyaki sauce

To marinade chicken: fresh lemongrass, splash of veg oil, splash of lime juice
To garnish: sprinkle of sesame seeds.

1. marinade chicken thighs for 1 hour before placing in a hot oven until cooked through (200C for 20 minutes)
2. cook rice whilst chicken is cooking
3. add rice to bowl, and place sliced chicken gently on top
4. drizzle teriyaki sauce over the chicken
5. add fresh pea shoots, carrot and green onions to dish
6. garnish with sesame seeds and serve

500ml chicken stock
1/2 tsp Sambal oelek (adjust to taste)
150g good egg noodles
1 chicken breast, marinated
handful of beansprouts
1/4 red onion, finely sliced
1 scallion, chopped
1 fresh red chili, slicedto marinade chicken: 2 tbsp soy sauce and 1 tsp of freshly grated ginger
to garnish: a few sprigs of coriander, 1/4 lime

1. marinade chicken breast for 1 hour before placing in a hot oven until cooked through (200C for 20 minutes)
2. cook egg noodles in pan of boiling water (follow packet instructions)
3. once noodles are cooked, drain and place into ramen bowl
4. add sambal and chicken stock, then stir to separate noodles
5. slice cooked chicken at 45°, placing gently on top of the noodles
6. add freshly chopped ingredients to the dish and garnish with lime + sprigs of coriander

Ingredients
(for 9 servings)

1 box red velvet cake mix (430g)
2.5 to 3 cups all-purpose flour (315g-375g), plus more for dusting
1.25 cups warm water (300 mL)
1 package active dry yeast
1 tbsp vegetable oil
1/4 cup unsalted butter (60g), melted
1/2 cup light brown sugar (110g), packed
1 tbsp cinnamon
nonstick cooking spray

Icing:
2 cups confectioners’ sugar (230g)
2 tbsp butter (30g), softened
1 tbsp vanilla extract
3 to 5 tbsp (45ml-75ml) 2% milk

In a large bowl, combine the cake mix, flour, water, and yeast. Pour mixture onto a lightly-floured surface and knead until smooth for 5 minutes.

Place dough in a large oiled bowl, brush the top of the dough lightly with oil, and let rise for an hour in a warm area.

Punch down the dough and roll out on a floured surface to a rectangular shape about 1 centimeter (1/2 inch) thick.

Brush the melted butter evenly over the dough until covered.

In a small bowl, combine the brown sugar and cinnamon. Sprinkle the cinnamon sugar evenly over the dough.

Roll up the dough from the bottom to the top. Cut the dough into nine even pieces and place them in a 9-inch (23 cm) square baking pan greased with nonstick spray.

Let the dough rise for another hour.

Preheat the oven to 350F/180C.

Bake the cinnamon rolls for 30 minutes until toothpick comes out clean.

Release the cinnamon rolls from the pan and place on a wire rack set over a baking sheet.

Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.

60 ml / 1/4 cup virgin olive oil
1 tsp. coarsely crushed peppercorns
1 tsp. coarsely crushed coriander seeds
1/2 tsp. cumin seeds
1/2 tsp. ground turmeric
1.5 kg seedless watermelon, rind removed, flesh cut into 1cm cubes pieces
2 medium heirloom tomatoes, cut into 1cm pieces
225g mild feta, cut into 1cm pieces
Coarse sea salt

Heat olive oil, peppercorns, coriander seeds, cumin seeds, and turmeric in a small saucepan over medium until fragrant, about 3 minutes. Let turmeric oil cool slightly.

Arrange watermelon, tomato, and feta on a platter. Drizzle turmeric oil evenly over and sprinkle with coarse salt.

2 thick slices large white country-style bread, cut into 1″ pieces
60ml / 1/4 cup extra-virgin olive oil
3 tbsp. white balsamic vinegar
300g / 1 cup jarred roasted red peppers, roughly chopped, plus 1 tbsp. brine
1 tsp. finely chopped oregano
Kosher salt
Freshly ground black pepper
1/2 small juicy ripe cantaloupe (about 675g), rind and seeds removed, flesh cut into irregular bite-size pieces

Preheat oven to 400F/200C. Arrange bread in an even layer on a rimmed baking sheet. Bake until golden and lightly crisped, about 9 minutes; let cool.

Whisk oil, vinegar, brine and oregano in a large bowl; season with kosher salt and pepper. Add peppers, cantaloupe, and toasted bread and toss to combine. Let sit, tossing occasionally, at least 15 minutes and up to 1 hour.

For the salad:
250g cups quinoa
700ml water
1/2 tsp kosher salt
1 large English cucumber
340g roasted red peppers
1/2 small red onion
1 cup pitted olives
15g coarsely chopped fresh parsley leaves
115g feta cheese

For the dressing:
3 tbsp olive oil
2 tbsp red wine vinegar
1/2 tsp dried oregano
1/2 tsp kosher salt, plus more as needed
1/4 tsp freshly ground black pepper

Place quinoa in a fine-mesh strainer and rinse well. Place the quinoa, water, and 1/2 tsp kosher salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Uncover and fluff with a fork. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.

Place all the dressing ingredients in a small bowl and whisk to combine.

Chop 1 large English cucumber into rough 1/2-inch pieces, drain and coarsely chop roasted red peppers, coarsely chop 1 cup pitted olives, finely dice the red onion. Add everything to the bowl.

Add the cooled quinoa and toss to combine and evenly coat in the dressing.

Coarsely chop parsley leaves and add to the bowl. Crumble feta cheese into the salad and toss again gently to combine. Serve at room temperature or chilled.

50g butter, plus extra for greasing
225g fine cornmeal
140g plain flour
1 tbsp sugar
2 tsp baking powder
1.5 tsp salt
560ml buttermilk (or same quantity semi-skimmed milk with a squeeze of lemon juice)
2 eggs

Heat oven to 210C. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan.

Meanwhile tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the melted butter. Pour over the dry ingredients and mix together until just combined and you have a batter.

Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month.

Ingredients
CRUST:
1 1/2 cups/125g graham cracker crumbs
1/4 tsp ground cinnamon
1/3 cup/75g unsalted butter or margarine, melted

FILLING:
900g cream cheese, softened
1 1/4/250g cups sugar
1/2 cup/125ml sour cream
2 tsp vanilla extract
5 large eggs

TOPPING:
1/2 cup/125ml sour cream
2 tsp sugar

Preheat oven to 325F/160C. Place a large pan filled with 1/2 inch water in oven.

Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Double-wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.

Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.

Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake in the preheated oven for one hour and 15 minutes. Try not to open the door to the oven. At the 60 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.

Turn oven off and prop open oven door and leave the cheesecake to cool in oven for one hour.

Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.

2 sheets puff pastry (defrosted, if frozen)
1 kg fresh baby spinach, or 500g frozen spinach, defrosted.
2 scallions
2 Tbsp. dill
75g Greek feta, crumbled
1 lemon
1 tsp. kosher salt, plus more
freshly ground black pepper, plus more
All-purpose flour (for rolling)
1 large egg

Wilt spinach in a frying pan over a little bit of olive oil. Let cool. If using frozen spinach, place in a colander to drain.

While spinach cools, finely chop 2 scallions and transfer to a medium bowl. Finely chop 2 Tbsp. dill and add to bowl. Crumble Greek feta into small pieces and add to bowl. Add zest of 1 lemon. Season with 1 tsp. kosher salt and freshly ground black pepper.

Transfer spinach to a dish towel and squeeze over the sink — you want to get rid of excess moisture that’ll make your pastry soggy. You’ll be surprised by how little spinach is left, but that’s okay. Chop and add to bowl with scallion mixture. Stir to combine, making sure to break up any spinach clumps.

Find a round object that’s 10–12″ in diameter (the larger, the better – look for a large pan lid). Place one of the pastry sheets, still on parchment, on a work surface or large cutting board. Dust lightly with flour, both over and under. Roll it out, rotating parchment 90° (so you’re rolling in all directions) and dusting with flour if pastry sticks, until it’s at least 1–2″ larger than your round object.

Place round object over pastry, press to indent, then use a sharp knife to trace the circle. Set aside the excess pastry. Transfer pastry round, still on parchment, to a baking sheet. Chill. Repeat with the second sheet of pastry.

Crack 1 large egg into a small bowl and beat with a fork. Brush egg wash all along circumference of one pastry round (this will seal the two pieces of pastry together); reserve remaining egg wash for later. Spread spinach mixture over, leaving a 1/2″ border. Place second round of pastry on top and press gently to seal. Using a small cup or shot glass (2″ in diameter), make an indent in the very center. Your pastry might be slightly warm by now. If so, chill 10–20 minutes.

Once pastry is cool, transfer the whole set-up, parchment and all, to a work surface. With a chef’s knife, cut pastry into 4 quadrants, stopping when you reach the center circle. Cut each quadrant in half, then in half again, so that you have 16 spokes. Transfer tart with parchment back to sheet tray. (We’re doing this so that you can make sharp cuts and avoid transferring a delicate item)

Working with one spoke at a time, pull gently away from the center (to extend the length of each piece), then twist to expose the spinach insides. Aim for three or four twists. Nudge them around to distribute evenly. Freeze until cold, 10–15 minutes.

Meanwhile, place a rack in middle of oven; preheat to 400F/200C. Brush tart all over with reserved egg wash; season with salt and pepper. Bake tart until risen and well browned all over, 30–35 minutes.