Not Pretty But Delicious Recipes

06/02/2021

Carrot and Coriander Soup

- 1 Medium Red Onion
- 2 Garlic Cloves
- 25g Butter/Vegan Butter
- 1Kg carrots
- 1.2 Litres Stock (Vegetable or Chicken is preferred but freshly boiled water can be used too)
- 6 TBSP Dried Coriander leaves
- 1 TSP Salt (to taste)
- 1 TSP Pepper (to taste)

Optional:
100g Salted Cashews
OR
300ml Milk (but only use 900ml stock)

1. Peel off the dried skin layers of the red onion and the garlic then dice and add to a very large saucepan with the butter on a low heat.

2. Peel the carrots and cut into 1 inch cubes then place them into the saucepan and fry for 5 minutes.

3. Add the stock (and the milk if using) to the saucepan along with the coriander, salt, and pepper then turn the heat to high and bring to the boil, once boiling turn the heat to medium and cook for 10 minutes.

4. Once cooked take the saucepan off the heat and leave to cool (add in the cashews if using).

5. Once the soup mixture has cooled, use a blender to blend the mixture to the consistency you prefer and store in containers (freeze for up to 6 months or refrigerate for up to 2 days) or reheat on a low heat till bubbling, Serve and Enjoy!

20/04/2020

Dandelion Tea Recipe (Makes 1 cup)

It's summer in the UK so dandelions are popping up everywhere, instead of spraying them w**d killer or struggle digging them out why not keep them and try out this recipe?

- 2-3 Dandelion Flowers
- 300ml Water

1. Collect the dandelions you want to use; you want to use fully bloomed flowers for the best results (you can also use slightly before full bloomed and slight closed after bloomed buds), nip the flowers off by pinching the stem just under the flower and twist.

2. Clean the buds under cold water to make sure you clean off any dirt and bugs then cut the flowers in half vertically.

3. Using your thumb nail pinch bottom of the petals and pull them out (avoid pulling out the petal pad or the green sepal/enclosing petal as they will make the tea bitter).

4. Once all the buds have been de-petaled place the petals (approximating 1 TBSP) in a tea strainer/teapot, turn on the kettle but turn off just before the water beguins to boil, pour over the petals and let steap for 5 minutes.

5. Either drink as is or add it honey/sugar/sweetener to taste and Serve and Enjoy!

🐝

21/01/2020

Slow Cooker Bolognese Recipe (Makes 4 portions)

- 2 400g Tin of Chopped Tomatoes
- 100ml Water
- 2 TSP Dried Mixed Herbs/ Dried Mixed Italian Herbs
- 1 1/2 TSP Dried Basil
- 50g Concentrated Tomato Paste
- 1/2 TSP Dried Oregano
- Pinch of Salt (to taste)
- Pinch of Pepper (to taste)
- 1 1/2 TBSP White Granulated Sugar (to taste)
- 1 K**b of Salted Butter/Vegan Butter (I always prefer slightly salted butter)
- 2 Beef/Vegetable Stock Cubes
- 150g-200g Red Onion
- 2-3 Garlic Cloves
- 4 Portions of Pasta (I suggest using either spaghetti or tagliatelle which I will be posting a 'from scratch' recipe soon.)

Optional
- 300g White Closed Cup Mushrooms (any will do but I prefer these ones)
- 500g Minced Beef/Soy Mince (you can use any mince alternative so long as it can hold a firm shape once cooked)

1. Heat up a large slow cooker on high, peel and roughly dice the garlic and red onion then add to the slow cooker.

2. Add the chopped tomatoes, water, dried herb, basil, tomato paste, oregano, salt, pepper, sugar, salt and butter into the slow cooker, mix well and place the lid on, cook for 1 hour then turn down to low and cook for at least 2 hours (up to 5 hours) with the occasionally stirring.

3. 1 hour before serving, wash and cut the mushrooms into 1 cm thick slices then add them to the slow cooker and if using soy mince mix that in too then turn the slow cooker to high with the lid partially off and cook for 1 hour with the occasionally stirring.

4. If using minced beef, 10 minutes before serving, in a large frying pan add in the mince and cook on low/medium for 5-10 minutes until browned then mix into the slow cooker.

5. Turn off the slow cooker, place a portion of pasta on to each plate then equally ladle over the bolognese sauce then Serve and Enjoy!

26/12/2019

Brown Sugar Chestnut Manju/Dumplings (Makes 24 Manju/Dumplings)

- 350g Anko/Red Bean Paste (Check Back For Recipe)
- 110g Soft Brown Sugar
- 75ml Water
- 200g Plain Flour/All Purpose Flour
- 1 TSP Baking Powder
- 200ml Boiling Water

Optional:
- 12-24 Whole Cooked Chestnuts

1. On a metal oven tray split the anko/red bean paste into 24 portions, place 1/2 - 1 chestnut in the middle of each portion and roll into a ball then repeat with the rest and place in the fridge for 30 minutes.

2. In a small saucepan on low add the soft brown sugar and water and heat up the mixture slowly till all of the sugar has dissolved then turn off the heat, put the pan to one side and spoon out 2 TBSP of the sugar syrup into a separate dish for later.

3. In a medium bowl mix together the plain flour and baking powder til well combined, make a well in the middle and slowly pour in the sugar syrup from the pan, using a folk to mix together till a dough starts to form then using your hands kneed till the dough become a soft ball (If it's too sticky sprinkle in a bit of flour) and place in the fridge for 30 minutes.

4. On a floured surface split the dough into 24 portions, using a rolling pin roll out the dough into a circle big enough to encase the anko/red bean paste ball (roughly 10cm- 13cm) then pinch the dough closed over the filling till it is sealed and place the manju/dumplings seal side down.

5. In either a rice steamer/large saucepan add in 200ml boiling water (make sure it's kept at this level) and using either a steaming attachment/steam basket place 6-8 of the manju/dumplings in (leave about 1 inch gaps inbetween them) and steam for 10-12 minutes then allow to cool slightly, place on a plate, pour 1/8TSP- 1/4TSP of the sugar syrup over each manju/dumpling then Serve and Enjoy!

#饅頭 #まんじゅう #豆沙 #紅豆沙 #餡こ #팥소

25/12/2019

25/12/2019

Xmas Lunch: Slow cooked honey gammon, goose fat roast potatoes and roasted sprouts/carrots/parsnips

12/12/2019

- 2 Litres Whole Milk/Milk Alternatives (if you use hazelnut milk you don't need to add in the hazelnuts)
- 40g Cocoa Powder
- 400g Nutella/Vegan Chocolate Hazelnut Spread
- 100g Milk Chocolate/Vegan Chocolate
- 40-50g Hazelnuts (you can use powdered hazelnuts instead but you may need to use less)
- Pinch of Sea Salt

Optional:
- Whipped/Squirty Cream/Vegan Whipped/Squirty Cream
- Mini Marshmellows/Vegan Marshmallows
- 10g Hazelnuts (same amount of powdered hazelnuts will also work)
- 1/2-1 Shot Of Malibu (this is per cup and more or less can be added to taste)

1. In a large slow cooker add in the milk and turn on high with the lid on, once the milk has started to warm up whisk in the cocoa powder till smooth.

2. Add in the Nutella and chocolate to the milk occasionally whisking till they have fully melted into the milk.

3. On a chopping board, finely dice all the hazelnuts, set 10g aside and add the rest to the milk with the sea salt then mix well till everything is combined.

4. Once the Nutella and chocolate have melted fully and the milk is hot turn the heat to low and let it sit for 30 minutes with the lid on.

5. After 30 minutes whisk the mixture again and turn off the heat, you can now either serve it as is or strain out the hazelnuts but pour out equal amounts into each cup with the shot of Malibu then top them off with a spiral of whipped/squirty cream, a sprinkle of chopped hazelnuts and a couple of mini marshmallow, Serve and Enjoy!

03/12/2019

Courgette Fritters Recipe (Makes 24)

- 50g Flain Flour
- 2 Large Eggs
- 50ml Milk/Milk Alternatives
- 1 TBSP Olive Oil
- 1 Courgette
- 1 Garlic Clove
- 1 TSP salt

1. In a medium bowl add the plain flour, make a well in the middle and add the egg then begin to whisk while slowly poring in the milk and oil till it becomes a smooth batter.

2. Wash the courgette (it doesn't need to be peeled but you can if you like) and cut into 2-3 pieces and grate it into the bowl (i prefer to use a fine grater but any size is fine).

3. Peel and finely dice the garlic then mix it and the salt into the batter.

4. In a large non-stick frying pan on a medium heat, add one tablespoon of the mixture to the pan and slightly spread it out with the back of the spoon so it's about 3-5mm thick (depending on the size of your frying pan you want no more then 4-6 in the pan to avoid over crowding).

5. Cook the fritters for 4-6 minutes to make sure each side is lightly golden, Once they are cooked place them on a plate, re-whisk the batter to make sure everything is still well incorporated and repeat Step 4 then Serve and Enjoy!

01/12/2019

Went to Tsuki Shefffield and i genuinly cried over how good their food was! Cant wait to go back again 🥟🍣🍶

25/11/2019

Buttery Miso Chicken Recipe (Serves 2 as part of a meal)

- 2 Chicken Breasts
- 2 TBSP Miso + 1 TBSP (any miso will do but I think white/shiro miso works best)
- 25g Butter/Vegan Butter
- 1 TBSP Mirin/Cooking Rice Wine
- 1/2 TBSP Cooking Sake
- 1 Pinch of White Granulated Sugar
- 1 TBSP Water

Optional
- 1-2 TSP Sesame Seeds
- 2 Spring Onions

1. THE NIGHT BEFORE: Remove any fat and gristle from the chicken then rub in 1 TSBP miso per chicken breast til it covers it evenly, repeat on the second one and place in a air tight container over night in the fridge (the least you want is 12 hours and the most would be 24 hours).

2. Once the chicken has marinated, remove the chicken from the container and wipe off all of the excess miso left on the chicken (you can use either kitchen roll or a damp cloth) and cut the chicken into 1 inch cubes.

3. In a medium/large frying pan melt the butter on a high heat and once it's starts bubbling add the chicken, seal the chicken on all sides then reduce the heat to medium and cook for 5 minutes or until the chicken pieces are cooked all the way through.

4. While the chicken is cooking mix the mirin, sake, sugar, water and 1 TBSP miso together in a small dish and put to one side.

5. Once the chicken is cooked push it to one side of the pan, turn the heat to high and add the mixture to the other side of the pan, once it started to bubble, mix in the chicken and cook till the mixture has reduced and coats the chicken evenly, sprinkle over the sesame seeds and spring onions then Serve and Enjoy!

09/10/2019

My Butternut Squash Soup Recipe

- 1 Medium Red Onion
- 2 Garlic Cloves
- 25g Butter/Vegan Butter
- 200g Carrots
- 300g Potatoes
- 1 Medium Butternut Squash (roughly about 1KG)
- 800ml Freshly Boiled Water (you can use stock instead)
- 1-2 TSP Salt (to taste)

Optional:
- 1 TSP Smoked Paprika
- 100g Chorizo/Vegan Chorizo
OR
- 1-2 TBSP Medium Curry Powder

1. Peel off the dried skin layers of the red onion and the garlic then dice and add to a very large saucepan with the butter on a low heat.

2. Peel the carrots, potatoes and butternut squash then cut into 1 inch cubes and place into the saucepan. If using the chorizo cut it into 1cm thick circles then add it to the saucepan.

3. Add the water to the saucepot along with the salt, smoked paprika (if using the chorizo) or the curry powder, turn the heat to high and bring to the boil then once boiling turn to medium and cook for 30 minutes then take off the heat to cool.

4. Once the soup has cool, using in a blender, blend to the consistency you like and store in containers (freeze for up to 6 months or refrigerate for up to 2 days) or reheat on a low heat till bubbling, Serve and Enjoy!

25/09/2019

Miso Yaki Onigiri/Grilled Miso Rice Balls Recipe (Makes 12 palm sized onigiri/balls)

- 150g Sushi Rice
- 250ml Water
- 2 TBSP Miso (any miso will do but I think white/shiro miso works best)
- 1 TSP Sugar
- 1 TBSP Mirin
- 1 TBSP Sesame Seeds
- 1 Spring Onion

1. Wash your rice in cold water either by using a sieve or by swilling the rice in a large bowl with water then emptying the water and filling the bowl back up with clean water, do this until the water is clear.

2. Now either place the rice in a rice cooker (mine just has a on/switch so works out the timing itself) or place the rice in a small pan with a lid on top and cook on high till it starts to boil then reduce to low and cook for 10 minutes then set to one side to cool.

3. While the rice is cooling mix the miso, sugar and mirin together in a small bowl and store in the fridge till the rice has cool enough to touch.

4. Pre heat the grill and with wet hands (keep a bowl of water near for your hands as it will stop the rice from sticking to your hands) split the rice onto 6 portions and roll each portion using your palms into a onigiri/ball (like the image) then place on a grill tray covered in a sheet of foil and flatten each onigiri/rice ball down slightly.

5. Take the miso mixture and a teaspoon and pour a small amount of the mixture on the top of each onigiri/ball then using the back of the teaspoon smooth the mixture over the top of them (you are looking for a light covering over the top of the onigiri/rice ball). Once all of the onigiri/rice balls are covered in the mixture place under the grill and grill till the miso is slightly browned.

6. Once the miso is browned turn over the onigiri/rice balls and repeat step 5.

7. Once the onigiri/rice balls are cooked sprinkle over some of the sesame seeds and slice the spring onion into 1cm rings then place a teaspoon of spring onion on top of each onigiri/rice ball and Enjoy!

#おにぎり #味噌 #みそ #御握り #お握り

09/09/2019

My Ramen Recipe

- 1 Spring Onion
- 1 Medium Carrot
- 2 Small Handfuls of Enoki Mushrooms
- 3-4 Medium Leaves of Pak Choi
- 1/2 TPS Sesame Oil
- 1 Chicken Stock Cube/Vegetable Stock Cube (more/less can be used depending on what you prefer)
- 500ml Dashi/Kelp Stock (Recipe Is Posted Below This Post)
- 240ml Water
- 1/2 TSP Sugar
- 1/2 TSP Sake
- 1 TBSP Soy Sauce
- 2 Portion Of Dried Ramen Noodles (others can be used, somen are my favourite but things like Udon or vermicelli work too)

*Other things can be added/replaced like meat, nori/seaw**d, cabbage, boiled eggs, etc.*

1. Wash the spring onions carrot, enoki and pak choi, slice the spring onion into 1cm rings and place in a bowl with the enoki. Peel and julienne the carrot and cut the pak choi in half once horizontally then vertically and place the carrot and pak choi in seperate bowl.

2. In a medium pan full with water bring to the boil, in small pan add the sesame oil, chicken cube, dashi/kelp stock, water, sugar, sake and soy sauce the slowly bring to the boil.

3. Once both are boiling add the carrots and pak choi to the stock and add the noodles to the water and cook for 3 minutes (cook as long as the packet says as some take less/more time but most I've seen are 3 minutes)

4. Strain the noodles and place equal amounts in 2 bowls, ladle out the stock equally then add the enoki and spring onions on top and Enjoy!

#拉麺 #ラーメン

03/09/2019

Mini Apple Crumble (Makes 2 Ramekins or 1 9cmX14cm Ceramic Dish)

- 1 Apple (I prefer Pink Ladies but any will do)
- 1 Tablespoon White Granulated Sugar
- 1/4 Teaspoon Ground Cinnamon
- 50g Plain/All Purpose Flour
- 25g White Granulated Sugar
- 30g Cold Butter/Vegan Butter

1. Preheat oven to 180C/Fan 160C/Gas Mark.

2. Thinly slice the apple with a knife or mandolin to about 3mm-4mm.

3. In a small bowl toss the apple with the sugar and cinnamon then divide the apple into either 2 individual ramekins or a 9cmX14cm ceramic dish (shown in image) and level out.

4. In another small bowl rub the flour, sugar and butter together then sprinkle on top of the apple and slightly press down.

5. Cook in the over for about 25 mins and Enjoy!

29/08/2019

So happy that I'm growing herbs now: basil, coriander, parsley and mint

26/08/2019

My smootie (serves 2 mugs or 1 stein)

- 1 Banana
- 100ml - 150ml (this depends on how thick you want the smootie)
- 1 1/2 TBSP Honey or Sugar Or Maple Syrup (to taste)
- 200g Frozen Mixed Summer Fruits (normally it's a mix of strawberries, raspberries, blackberries, blackcurrants and red currants)
- 1 TBSP Chia Seeds (optional)

1. In a blender add the banana and water then start to blend while slowly adding the honey in till well combined (you need to put the honey in before the frozen fruits other wise will solidify and not mix in properly).

2. Turn off the blender (important!) and add in the frozen mixed summer fruits then blend until smooth.

3. Add the chia seeds and give it a quick blitz then Serve and Enjoy!

19/08/2019

Shiitake Dashi/Mushroom Stock

- 1 Litre Cold Water
- 15g Kombu/Dried Kelp (this is optional)
- 30g Dried Shiitake Mushrooms

1. In a container add the shiitake mushrooms and fill up with cold water till the shiitake are submerged, cover then leave in the fridge over night.
2.In a large pot add the cold water and kombu/kelp then let it sit for 30 minutes.
3. After the 30 minutes, on a medium heat bring the water to a simmer, as soon as you see it beginning to simmer remove the kombu/kelp.
4. Keep the water at a low simmer, squeeze out the excess water from the shiitake mushrooms, slice them in half and add to the water then simmer for 30 minutes.
5. Leave it to cool slightly then with a fine sieve strain the dashi/stock into a large bowl and Done.

*All ingredients can be fond in Asian supermarkets and once the Dashi/Kelp Stocks are cooked you can either wait till it's cooled and pop it in the freezer, use it straight away for recipes or put it in a glass jar in the fridge for up to 2 weeks.*

**d

19/08/2019

Iriko Dashi/Sardine Stock

- 20g Iriko/Dried Sardines
- 1 Litre Cold Water
- 15g Kombu/Dried Kelp (this is optional)

1. Remove the heads and innards of the iriko/anchovies.
2. In a large pot add the cold water, iriko/anchovie and kombu/kelp then let it sit for 30 minutes.
3. After the 30 minutes, on a medium heat bring the water to a simmer, as soon as you see it beginning to simmer turn off the heat.
3. Leave it to cool slightly then with a fine sieve strain the dashi/stock into a large bowl and Done.

*All ingredients can be fond in Asian supermarkets and once the Dashi/Kelp Stocks are cooked you can either wait till it's cooled and pop it in the freezer, use it straight away for recipes or put it in a glass jar in the fridge for up to 2 weeks.*

**d

19/08/2019

Kombu Dashi/Kelp Stock

- 1 Litre Cold Water
- 15g Kombu/Dried Kelp

1. In a large pot add the cold water and kombu/kelp then let it sit for 30 minutes.
2. After the 30 minutes, on a medium heat bring the water to a simmer, as soon as you see it beginning to simmer turn off the heat.
3. Leave it to cool slightly then with a fine sieve strain the dashi/stock into a large bowl and Done.

*All ingredients can be fond in Asian supermarkets and once the Dashi/Kelp Stock are cooked you can either wait till it's cooled and pop it in the freezer, use it straight away for recipes or put it in a glass jar in the fridge for up to 2 weeks.*

**d

19/08/2019

Awase Dashi/Kelp and Bonito Stock

- 1 Litre Cold Water
- 15g Kombu/Dried Kelp (you can find it in most Asian supermarkets)
- 10g Katsuobushi/Dried Tuna Flakes (also called Dried Bonito Flakes and you can get powdered forms too.)

1. In a large pot add the cold water and kombu/kelp then let it sit for 30 minutes.
2. After the 30 minutes, on a medium heat bring the water to a simmer, as soon as you see it beginning to simmer turn off the heat.
3. Add in the bonito/tuna flakes and stir them into the dashi/stock.
4.Leave it to cool slightly then with a fine sieve strain the dashi/stock into a large bowl and Done.

*All ingredients can be fond in Asian supermarkets and once the Dashi/Kelp Stocks are cooked you can either wait till it's cooled and pop it in the freezer, use it straight away for recipes or put it in a glass jar in the fridge for up to 2 weeks.*

#出汁 #だし **d

13/08/2019

(CONTIUED FROM LAST POST)
STEP 2: Eggs Benedict (Makes 2)

6. Once the large pan is starting to lightly simmer (small-medium streams of bubble are rising from the bottom) try to keep the water in that state and temperature.

7. Cut the English muffin in half and put it in the toaster to your desired toastiness and place the ham underneath and grill till the edges become slightly crispy.

8. With the large pan crack the eggs (one at a time) into a ladle and slowly submerge into the water and poach for 2 mins 30 seconds (runny yokes) the remove eggs from the water and place on a piece of kitchen roll (to get rid of the access water). 9. Place the English muffin halves on a plate with 1 piece of ham for each half, put an egg on each, drizzle over your desired amount of hollandaise then sprinkle 1/2 TSP of chives on top of each of the eggs and Enjoy!

13/08/2019

STEP 1: Eggs Benedict (Makes 2)

- 1/2 Small Red Onion
- 30ml White Wine Vinegar
- 1 Large Egg Yolk (will be posting a meringue recipe soon so the egg white doesnt go to waste)
- 100 g Salted Butter/Vegan Butter (if you don't have any just add a pinch of salt to the hollandaise or leave it out all together)
- Pinch of Black Pepper
- 2 Large Egg
- 1 English Muffin
- 2 Slices of Thin Ham/Vegan Ham (I like cooked smoked ham)
- 1 TSP Chopped Fresh Chives

1. Bring a half full medium and a full large pan of water to the boil.

2. Dice up the onion and add to a small pan with the white vinegar and simmer till the vinegar has reduced down to about 1 TBSP then strain into a bowl and put to one side.

3. Microve the butter in a microwavable container till the butter has fully melted and put to one side.

4. Once the medium pan is boiling turn down to a simmer, put large glass bowl over the pan (make sure the water isn't touching the bowl's bottom or your bottom) and add the egg yolk to the bowl and begin to whisk, continue to whisk while slowly adding the vinegar then start adding in the butter (a slow but constant drizzle is the best method) then continue to whisk till the sauce is light coloured and thick (if sauce is too thick for you add a splash of hot water), take the bowl off the heat, add the pepper and whisk till well combined.

5. Preheat the grill. (CONTINUED ON NEXT POST)

08/08/2019

My sweet smootie (serves 2 mugs or 1 stein)

- 1 Banana
- 50ml - 100ml Water
- 1 1/2 TBSP Honey, Sugar or Maple Syrup (To taste)
- 1 Large Carrot
- 1 Ripe Mango
- 50g Frozen Pineapple Pieces or 1-2 Handfuls of Ice
- 1 TBSP Chia Seeds (Optional)

1. In a blender add the banana and water then start to blend while slowly adding the honey in till well combined (you need to put the honey in before the frozen fruits other wise will solidify and not mix in properly).

2. Turn off the blender (important!), cut the carrot and mango into 1" chunks then add in the frozen pineapple or ice and blend until smooth.

3. Add the chia seeds and give it a quick blitz then Serve and Enjoy!

05/08/2019

Nyumen (Somen Noodle Soup)

- 500ml Dashi (Kelp stock, I will posting a recipe for it soon)
- 1 TBSP Mirin
- TBSP Soy Sauce
- Pinch Of Salt
- 1 Portion Somen Noodles
- 1 Spring Onion

1. Fill a large pot with water add bring to the boil.

2. While the large pan of water is heating up, in a medium pan add the dashi, mirin, soy sauce and salt then slowly warm up this broth.

3. Once the large pot of water is boiling add the somen noodles and cook for 2 minutes.

4. While the noodles are cooking slice the spring onion into 1cm rings.

5. Strain the somen and place in a bowl then pour over the broth and sprinkle the spring onion over the noodles and Enjoy!

02/08/2019

My smootie (serves 2 small glasses or 1 stein)

- 1 Banana
- 200- 300ml Milk (any milk will do or even cream but i suggest cashew milk as it's the creamiest milk alternative)
- 1 1/2 TBSP Honey or Sugar Or Maple Syrup (to taste)
- 100g Frozen Raspberries
- 100g Frozen Mixed Summer Fruits (normally it's a mix of strawberries, raspberries, blackberries, blackcurrants and red currants)
- 50g Frozen Pineapple (optional)
- 1 TBSP Chia Seeds (optional

1. In a blender add the banana and milk then start to blend while slowly adding the honey in till well combined (you need to put the honey in before the frozen fruits other wise will solidify and not mix in properly).

2. Turn off the blender (important!) and add in the frozen raspberries, frozen summer fruits and frozen pineapple and blend until smooth.

3. Add the chia seeds and give it a quick blitz then Serve and Enjoy!