Tag: recipes

2 large eggs
2 Tbsp. soy sauce
2 Tbsp. mirin

Combine soy sauce, mirin and water in a plastic bag. Set aside.

Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs.

When boiling, carefully submerge the eggs into water with a ladle.

Immediately reduce heat to maintain a simmer and cook the eggs for exactly 7 minutes. Make sure the water is simmering, but not so hot that the eggs bounce around.

After 7 minutes, immediately take out the eggs and soak in ice bath to stop them from cooking further. Let them cool for 3 minutes.

The soft boiled eggs are not completely hardened so gently peel the eggs. Put the eggs in the sauce bag and close tightly. The eggs should be submerged in the marinade. Let them marinate for at least 3-­4 hours in the refrigerator (up to overnight).

Take out the eggs and discard the marinade. Cut in halves to serve. Enjoy the eggs by themselves or use
them as ramen topping.

Personally, my go-to cheeses are:

Epoisse de Bourgogne: a pungent soft-paste cows-milk cheese, smear-ripened, ‘washed rind’ (washed in brine and marc de Bourgogne). Another excellent washed rind cheese is Vacherin Mont D’or.

Brie de meaux: a raw, soft unpasteurised cow’s milk cheese covered with a bloomy rind.

Vacherin Fribourgeois: a nutty semi-soft Swiss cheese.

For blue cheeses, you can’t really go wrong with a good Stilton, though Roquefort and Cambozola are also quite good.

Finally, I’m not a big fan of overly firm cheese, but I do like a nice mature cheddar or some comté.

Ingredients for each noodle cup

1 to 3 teaspoons flavor base — soup stock paste, miso paste, curry paste

1 to 3 teaspoons flavoring extras, optional — chili-garlic sauce, soy sauce or tamari, coconut milk, sesame oil, Sriracha or other hot sauce

1/4 to 1/2 cup filler ingredients — frozen corn, frozen carrots, frozen peas, diced tofu, leftover cooked meat, dried or thinly sliced mushrooms, thinly sliced spinach or other hearty greens, kimchi, soft-boiled or hard-boiled egg

3/4 to 1 cup noodles — cooked udon, cooked yakisoba or ramen, cooked soba noodles, cooked spaghetti or fettuccine, cooked rice noodles

1/4 to 1/2 cup fresh ingredients — fresh herbs, sliced green onions, bean sprouts, sliced lime or lemon

Assembling the Noodle Cups

When packing up your soup components, add everything in layers — not only does this keep dry and wet ingredients separate until you’re ready to mix, but it looks pretty and makes an easier assembly line.

Place flavor base and flavor extras in the bottom of the cup: If it’s a paste, like soup stock or miso paste, spread it around a little so it dissolves more easily once you add the hot water. Also add any flavoring extras.

Top with filler ingredients: Scatter your filler ingredients over the top of the paste. It’s OK if they get mixed in with the flavor base and extras.

Add the noodles: Pack the noodles down so they’re fairly compact. It’s fine if they stick together — they will un-stick once you add the water.

Finish with the fresh ingredients: If you’d like to keep these from getting mixed into the hot soup, pack these into a baggie that can be removed just before you add the water.

Seal and refrigerate: Place the lid on the container and refrigerate for up to a week. Use a dry-erase marker or masking tape label to write the contents of each jar so you can easily grab whichever combo of ingredients you want that day. (It’s best to keep the jars refrigerated until you’re ready to eat, but it’s OK to stash them in your bag for up to two hours.)

Cooking the Noodle Cups

Top with hot water: When you’re ready to eat, unscrew the lid and pour enough boiling water over the top of the noodles to cover.
Cover and steep: Place the lid back over the container. Let the soup steep for 2 to 3 minutes. The ingredients should be warmed through, but the soup is still nicely hot.

Stir thoroughly: Reach your chopsticks or fork deep into the cup and stir everything around thoroughly to mix the flavor base into the water and mix the filler ingredients into the noodles.

Eat right away! If you kept your fresh ingredients separate in a bag, scatter them over the top of the soup before eating.

Ingredients
10 large eggs
1 cup whole milk
1 teaspoon kosher salt
6 slices bacon, could also use ham
6 slices cheese, like cheddar or Swiss
6 English muffins

Instructions

Make the eggs: Whisk the eggs together with the milk and salt in a large mixing bowl. Film a 9×13 baking pan with cooking spray, and pour the eggs into the pan. Bake at 375F/190C until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean, 25 to 30 minutes. Cool completely.

Make the bacon (optional, while eggs are baking): Line a baking sheet with foil. Lay the bacon on the baking sheet in a single layer with no pieces overlapping. Turn up the edges of the foil to catch the grease. Place the bacon on the upper rack in the oven and bake until the bacon is crispy, 15 to 20 minutes. When finished, transfer the bacon to a plate lined with paper towels to drain. When cool, break each piece in half to make them easier to fit on the sandwiches.

Toast the English muffins: When the eggs and the bacon are both finished, place the English muffins cut-side-up on a baking sheet and toast in the oven for just a few minutes, until the edges are toasted. If desired, you can brush the muffins with butter before toasting.

Cut out the egg rounds: Use a spatula to lift the eggs out of the pan and onto a cutting board. Using a large biscuit cutter or drinking glass (roughly the same size as your English muffins), cut 6 rounds out of the eggs. (The scraps can be used to make more sandwiches if you have extra English muffins, or they can go in salads, stir-fries, or other quick meals during the week.)

Assemble the sandwiches: Lay the bottom halves of the English muffins in a row on your counter. Top each one with an egg round, a slice of cheese, and 2 pieces of bacon (if using). Finish by adding the muffin tops.

Wrap the sandwiches for freezing: Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or container.
Freeze for up to 1 month.

Reheating instructions: Unwrap the frozen sandwich and place on a microwave-safe plate lined with a paper towel. (The towel helps absorb some of the melting ice so the bread doesn’t get soggy.) Heat at full power for 1 to 1 1/2 minutes, or until the cheese is melted and the egg is warmed through.

Be creative. You can add chives to the egg mix or wilted spinach. Add hot sauce, or grilled mushrooms, or whatever else you want.

Ingredients

1 tbsp yellow mustard seeds
1 tbsp fennel seeds
150g chorizo, skin removed, cut into cubes
1 tbsp rapeseed oil
1 onion, chopped
1.5 l chicken stock
2 heads of broccoli (approx 800g), cut into florets
150g Gruyère, grated
3 tbsp double cream

Method

Dry-fry the mustard and fennel seeds over a medium heat until the mustard seeds start to pop. Using a pestle and mortar, grind the seeds to a fine powder.

In a large saucepan, fry the chorizo (without any oil) for 4 mins over a medium heat until it releases its oils, then use a slotted spoon to transfer it to a plate and set aside.

Add the oil to the pan and tip in the onion. Cook for 10 mins until the onion is softened. Stir in the ground spice mix and fry for a further 1 min, stirring continuously, before adding the broccoli and chicken stock. Bring the liquid to the boil, then put a lid on the pan, turn the heat to low and leave the soup to simmer for 5 mins or until the broccoli is tender.

Blend the soup until completely smooth in a food processor, or with a stick blender, then stir in two-thirds of the Gruyère and the cream. Season to taste. Spoon into bowls and top with the remaining cheese and the chorizo.

Ingredients

500ml pot ready-made chilled custard (look for one with real vanilla)
100g dark chocolate, broken into pieces
400g shop-bought chocolate brownies
3 tbsp coffee
100ml Irish cream liqueur, plus 1 tbsp extra for soaking the brownies
120g bag Maltesers
500ml double cream
25g icing sugar

Method

Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.

Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.

Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you’re ready to serve.

To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.

500g (1-pound) day-old sourdough boule, cut into 1-inch cubes
4 large eggs
850ml (3.5 cups) whole milk, or any combination of milk and cream
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
butter
150g (1 cup) caramelized onions
150g (1.5 cups) shredded mild cheese, divided
225g (8oz) thick-cut ham, cut into 1/2-inch cubes
2 tablespoons thinly sliced fresh chives, for garnish

Beat the eggs in a large bowl, and whisk in the milk (and cream, if using), nutmeg, salt, and pepper.

Add the bread cubes to a gallon-sized resealable bag, then pour in the custard. Press out any air and seal the bag. Rotate the bag a few times so the bread begins to soak up the custard. Refrigerate for at least 3 hours and up to overnight, turning the bag periodically so the bread evenly soaks up the custard.

Arrange a rack in the middle of the oven and heat to 375°F. Generously coat a 9-inch springform pan with butter or cooking spray.

Pour the bread mixture into a large bowl. Add the onions, 1 cup of the cheese, and ham and stir to combine. Transfer to the prepared baking pan. Use your fingers to press down and lightly compress the bread. Sprinkle with the remaining cheese.

Bake uncovered until the center is set and the top is golden-brown, 50 to 55 minutes. Let cool for at least 10 minutes before serving. Top with the chives and serve warm or at room temperature.

Ingredients

Crust
36 chocolate sandwich cookies, crushed

Mousse
1 envelope unflavored gelatin
3 tablespoons brewed espresso, cold
1 tablespoon port, cold
80ml (1/3 cup) boiling water
225g (1 cup) sugar
70g (2/3 cup) dark chocolate cocoa powder
500ml (2 cups) cold whipping cream
2 teaspoon vanilla extract

Topping
225g (8 oz) whipping cream
225g (8 oz) mascarpone cheese
4 tablespoons powdered sugar

PREPARATION

1. Crush cookies in a bag and set aside.
2. Mix cold espresso and port in a small bowl. Mix in gelatin and let stand for 2 minutes.
3. Add boiling water and stir until gelatin is completely dissolved.
4. Mix sugar and cocoa in large bowl.
5. Add whipping cream and vanilla. With an electric mixer, beat on medium speed until stiff.
6. Pour in gelatin mixture and beat until well-blended.
7. Add 1/2-inch layers of crushed cookies to dessert dishes, then scoop mousse into dishes and refrigerate for at least 30 minutes.
8. While mousse is chilling, whip cream in a cold bowl until soft peaks form. Add mascarpone and sugar and continue whipping until stiff peaks form.
9. Scoop a dollop of whipped cream on top of the mousse and sprinkle with extra cocoa powder.

2 clementines
1 lemon
1 lime
200 g caster sugar
6 whole cloves
1 cinnamon stick
1 whole nutmeg, for grating
1 vanilla pod
2 bottles of red wine

Peel large sections of peel from the clementines, lemon and lime using a speed-peeler.

Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice.

Add the cloves, cinnamon stick and about 10 to 12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar.

Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.

When your syrup is ready, turn the heat down to low and add the rest of the wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into heatproof glasses and serve.

Optionally, for an added octane boost, stir in half a cup of orange brandy.