Tag: recipes

This sweet, spicy, and salty Korean chili sauce is the perfect condiment that gives a tasty kick to a variety of dishes.

3 tbs miso paste
2 tbs honey
2 tbs chili pepper powder (typically gochugaru but can substitute chipotle or chile de arbol for more heat)
1 tsp rice vinegar
3 tbs water

(traditionally you’d add a clove or three of garlic, but hey)

Combine all ingredients in a bow and mix well with a whisk. Store in a sealed jar in the refrigerator.

If the sauce is too thick, add more water, 1 tablespoon at a time, until you reach the desired consistency.

Adjust the amount of the ingredients according to taste.

If doubling or tripling the recipe, blend all the ingredients in a blender.

Drizzle on bibimbap, japchae, eggs, fried rice…on anything you might you use with ketchup.

Mix with mayo to make gochujang mayo and use it as a dip or spread it in sandwiches.

225g cold butter cut into small cubes
300g golden caster sugar
2 eggs
360g flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
3/4 teaspoon salt
250g chocolate chips
1 teaspoon vanilla extract

Preheat oven to 200C degrees.
In a large mixing bowl, cream together cold cubed butter, sugar, and vanilla extract for 4 minutes or until creamy.

Add eggs, one at a time, mixing well after each one.

Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips.

Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.

Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Egg Salad
8 Hard boiled eggs finely chopped
2/3 cup Mayonnaise
2 green onions finely chopped
1 tbsp Dijon mustard
1 tsp Lemon juice
1/2 tsp Paprika

German Ham Salad
170 g Black Forest Ham finely chopped
1 cup Dill pickles finely chopped
2 tsp Pickle juice from the jar
1/2 cup Mayonnaise
1/2 cup Cream cheese
1/2 tsp White sugar

Smörgåstårta
20 slices Bread (mix of rye and whole wheat)
1 1/2 cups Cream cheese
1 1/4 cups Sour cream
1/2 cup Mayonnaise

Garnish
3 tbsp Dill chopped
2 tbsp Chives chopped
1/2 cup Cucumbers thinly sliced
1/4 cup Radishes thinly sliced
1/2 Lemon thinly sliced
1 cup Cherry tomatoes quartered
2 tbsp Capers

Prepare Egg Salad: In a mixing bowl add chopped hard boiled egg, mayonnaise, green onions, mustard and lemon juice. With a wooden spoon mix ingredients until fulled combined. Keep cold in the fridge until ready to assemble.

Prepare German Ham Salad: In a mixing bowl add chopped ham, mayonnaise, pickles, cream cheese and sugar. With a wooden spoon mix ingredients until fulled combined. Keep cold in the fridge until ready to assemble.

Prepare Smörgåstårta frosting: In a mixing bowl use a wooden spoon to combine cream cheese, sour cream and mayonnaise and dill. Keep cold in the fridge until ready to assemble.

Slice bread loves horizontally to assemble an easy rectangular layered sandwich cake. Cut off the crusts.

Place the first slice of whole wheat bread on a rectangular serving platter. Spread some of the Smörgåstårta frosting all over the bread slice. Top with egg salad mixture and spread evenly.

Add a layer of rye bread and gently press onto egg salad. Top with more Smörgåstårta frosting and top with German ham salad.

Continue alternating whole wheat bread slices and rye bread slices with the two creamy cold salads.

Once you’ve added the last bread slice to the top of the sandwich cake, smear with creamy frosting.

Surround the rim of the cake with quartered cherry tomatoes. Decorate the interior space with thinly sliced lemons, cucumber and radish.

Use a palette knife to smear the remaining icing on the sides of the cake. Lightly pat finely chopped chives to the sides of the cake. The fresh herbs should stick to the icing.

Store Smörgåstårta in the fridge until ready to serve.

85g unsalted butter
1 large bunch chives or 1/2 cup tender herbs like mint, basil, or dill
1 tsp. Morton kosher salt, plus more
450g whole-milk fresh ricotta
1 large egg
2 large egg yolks
1.5 tsp. freshly ground black pepper, plus more
1/2 cup pre-grated Parmesan, plus more for serving
125 g all-purpose flour, plus more
280g frozen peas
1 lemon

Cut unsalted butter into small pieces. Place in a small bowl and chill in the fridge until ready to use. (It’s important that the butter is cold because that will help it to emulsify into the sauce later on.)

Thinly slice 1 large bunch of chives crosswise into rings. You should have about 1/2 cup. (If you’re using another herb—like mint, basil, or dill—roughly chop.) Set aside.

Bring a large pot of salted water to a boil. Cover with a lid and keep hot over low heat while you make the gnocchi.

Line a rimmed baking sheet with parchment paper or a silicone mat and dust lightly with flour.

To make the gnocchi dough, scrape whole-milk fresh ricotta onto a clean flatweave towel or a double layer of paper towels; wrap up to enclose cheese or place more paper towels on top and forcefully press down on ricotta to draw out excess moisture. If you don’t draw out moisture now, you’ll have to add more flour later, which can make for tough dumplings.

Transfer ricotta to a medium bowl. Add egg and egg yolks, salt, and several generous grinds of black pepper and mix well with a heatproof rubber spatula to combine. Mix in Parmesan followed by all-purpose flour. If dough is sticky, add more flour by the tablespoonful until dough is workable—it should still feel very light and pillowy (the amount of flour you need will vary depending on the moisture level of your ricotta—it could be 1–4 Tbsp. more).

Transfer dough to a floured work surface and knead a couple of times to bring together. Cut into 6 pieces. Roll out each piece to make a 3/4″-diameter strand, dusting with more flour as needed if dough is too sticky to work with.

Using a chef’s knife or a bench scraper, cut strands into 3/4″ pieces (flour your knife or scraper to make the process easier). Transfer gnocchi to prepared baking sheet as you go.

Now it’s time to cook your gnocchi. Bring the reserved water back to a vigorous boil over medium-high heat, then use parchment paper underneath gnocchi to gently, delicately, and carefully add gnocchi to boiling water (it’s okay if some flour gets added too).

Stir gnocchi gently with a slotted spoon to make sure they aren’t sticking to the pot or one another. Cook until gnocchi rise to the surface, about 45 seconds, then cook 1 minute more. Using a slotted spoon, scoop out gnocchi and place on baking sheet—it’s okay if you transfer some cooking water as well.

To make your sauce, pour out pasta cooking liquid, reserving 2 cups, and wipe pot clean. Set pot over medium heat and pour in 1/2 cup reserved pasta cooking liquid; add frozen peas and a big pinch of kosher salt. Cover pan and cook until peas are bright green and warmed through, about 3 minutes.

Remove lid and bring water to a simmer over medium-high heat. Using spatula, vigorously stir in reserved chilled butter a piece at a time, adding the next piece only after the previous piece is melted. You should have a smooth buttery sauce when you are done.

Slice 1 lemon in half. Cut 1 half into wedges and set aside for serving. Finely grate zest from remaining half into sauce, then squeeze in its juice. Add 1.5 tsp. freshly ground black pepper and mix well to incorporate. Add gnocchi and toss, adding up to 1/2 cup pasta cooking liquid as needed, until sauce clings to and coats gnocchi. Toss in most of the reserved chives or herbs and cook 20 seconds.

Divide gnocchi and sauce among shallow bowls and top with remaining chives or herbs and more Parmesan and pepper or crushed red pepper flakes. Serve with reserved lemon wedges for squeezing over.

2 cups all purpose (290 g)
1/4 cup granulated sugar (60g)
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups milk, (440ml)
1/4 cup butter, (60g)
2 teaspoons pure vanilla extract
1 large egg

250g feta
2 tbsp olice oil
3 tbsp ajvar
3 sundried tomatoes
1 tsp italian herbs
Salt & pepper, to taste

Combine all ingredients and blend with a stick blender. Serve with crusty bread or crudités.

1kg Pork Shoulder Roast
1L Coke
1 large onion
1 tbsp Onion Powder
1 tbsp Paprika
1 tbsp Black Pepper
1 tbsp Kosher Salt
1 bottle BBQ Sauce

Remove any thick slabs of pure fat from outside of roast.

Mix spices together and rub over surface of roast. Place roast in slow cooker. Peel and quarter onion.

Pour Coke over roast to just cover.

Cover and set on high for 4 hours or low for 8 hours. Meat should basically be falling apart.

Discard all but 1/2 cup of juices from slow cooker.

Shred meat using 2 forks. Return shredded meat to slow cooker. Add reserved juices and BBQ sauce to slow cooker and mix well.

Set on low and cover for 30 minutes before serving.

4 medium-sized red bell peppers
Olive oil, around 1/3 cup
1 red onion
2 tsp white wine vinegar
Salt and pepper, to taste

Preheat oven to 240°C (470°F)

Take a medium-sized baking tray and cover it with baking/parchment paper.

Cut the red peppers and onion into halves and arrange them on the baking tray.

Cook in the oven for around half an hour, ensuring that the peppers have gone a rather attractive shade of black.

Take the onion and peppers from the tray and place them into a large bowl. Cover the bowl with cling film and set aside for around 20 minutes.

Once cooled, peel the peppers.

Transfer the onion and pepper into a food processor, add the oil and vinegar and season to taste.

Pulse the contents of the food processor until a smooth consistency is achieved.

Take a medium-sized saucepan and empty the contents of the food processor inside the pan
Over a low heat, simmer the contents for around half an hour, ensuring that you stir constantly. The sauce should become thick as it simmers.

Remove from the heat and allow to cool.

Notes:

If you want to make it spicier, you can add in a few roasted chilis, for a real kick!

300 g all-purpose flour
160 g old fashioned rolled oats
3 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
4 large eggs
230 g plain Greek yogurt
120 ml maple syrup
100 g golden caster sugar
120 ml milk
4 tsp vanilla extract
220 ggrated carrot

Preheat your oven to 350F/175C and prepare 2×12 muffin pans by lining the cavities with paper liners or greasing them with cooking spray or oil. Set aside.

In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. In a separate bowl, beat the eggs until they become slightly frothy before whisking in the yogurt, maple syrup, sugar, milk, and vanilla.

Mix until well combined before folding in the grated carrots.

Add the wet ingredients to the dry ingredients, mixing gently until just combined.

Divide the batter evenly among the muffin cups, filling almost to the top.

Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the centre comes out clean.

Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

2 small onions, finely sliced
1 tsp turmeric
1/2 tsp cumin seeds
1/4 tsp chilli powder
1 green chilli, chopped
small handful of coriander leaves, chopped
2 eggs
100g plain flour
100ml milk
3 tbsp sunflower oil

Tip the onion and spices into a bowl with a generous pinch of salt. Mix well and leave for an hour until the onions have softened.

Add the chilli and coriande to the onions then crack in the eggs. Tip in the flour and mix.

Gradually add the milk and beat until the batter is smooth. Let sit for 30 minutes.

Heat the oven to 220C/200C fan/gas 9 with an oiled 12 hole muffin tray inside. Spoon the batter into the holes and cook for 15-20 mins until puffed up and golden and the onions have frazzled slightly.