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