Light and easy

Jap Chae, Korean Glass Noodles

 

Ingredients

12-14 ounce package Korean vermicelli (see photo of package below so you know what to look for in the Korean market)
2 large bunches of spinach
2 large onions, halved and sliced lengthwise
2 large carrots, julienned
3 scallions, green parts only, cut into 1½-inch pieces
12 ounces fresh small shiitake mushrooms (or regular mushrooms), stems removed, julienned
¼ cup sesame oil
¼ cup soy sauce
1 tablespoon salt (more to taste)
pepper to taste
2 tablespoons toasted sesame seeds

 

Directions

 

Cook the Noodles:

Bring a large pot of water to a boil. Cook noodles until soft, about 10 minutes (or whatever the recommended time on package). Drain, rinse with cold water, and set aside in a large bowl.

 

Cook the Spinach:

Start a large pot of water on the stove to bring to a boil.

Trim root ends off spinach. You can also trim the stems off completely to use only spinach leaves, but for some reason, we like the fibers of the stems. It makes us feel healthier.

Wash spinach thoroughly. Then wash again because three times the first time probably wasn’t enough to get all the dirt off.

Then wash the spinach again. We’re not kidding.

Dunk spinach in boiling water for 30 seconds, then drain, rinse with cold water, and squeeze out all water. Set aside.

 

Cook the Onions, Carrots, Scallions and Mushrooms:

Heat about 2 tablespoons canola oil in large wok over medium-low heat (a very large saute pan will work, too). Add onions and cook until just soft. Turn down heat to medium-low, add carrots, scallions and mushrooms and cook until everything is soft and fragrant. If the wok looks dry, add more oil.

Add cooked spinach, onions, carrots, scallions and mushrooms to the large bowl with the vermicelli. Drizzle sesame oil, soy sauce, and salt, then toss everything in the bowl together.

The easiest way to incorporate everything is to use your hands. If you’re afraid of getting your hands dirty, use tongs for this, the very last time you will ever be in the kitchen because who doesn’t get their hands dirty in the kitchen?!

Taste and adjust with soy sauce, salt, and pepper. To be honest, we know we used a lot more soy sauce and salt, but that’s just because we’re salt freaks.

Sprinkle with toasted sesame seeds before serving.

This dish can be served hot or room temperature. Store in refrigerator. It reheats like a dream in the microwave oven. That is, if you actually have any leftover.


[Source : TASTESPOTTING the blog]

Deconstruct it and twist it

Frozen Banana Bombs

By Michael Lewicki

 

Bananas dipped in melted Nutella, rolled in shredded coconut and crushed peanuts and ginger. Once frozen it took on the taste and characteristics of the banana split. Only it was better.

 This is the perfect summer escape and it's simple and quick to make. It starts with slicing a banana in half and dipping it in melted chocolate, done so in a double boiler. I then throw some peanuts and ginger cookies in a bag and crush them with a rolling pin, going back and forth until smooth. I mix those up with shredded coconut and place them on a baking pan lined with a sheet of parchment paper. Dip the banana into the chocolate and roll it into the mixture of your favourite toppings. Cover it with another layer of parchment paper and place in the freezer for an hour. 

From my kitchen to yours, happy eating!

[Source : Verses from my Kitchen]

Nameless Potatoes

Accordion Potatoes

Serves 4
Adapted from Laura Calder’s French Taste: Elegant Everyday Eating, published by HarperCollins.

Ingredients

• 2 pounds medium baking potatoes
• Bay leaves
• Fresh thyme sprigs
• Salt (kosher works well)
• Fresh black pepper
• 2 Tbsp olive or cold-pressed canola oil
• 2 Tbsp melted butter

Instructions

1. Preheat the oven to 375°F.
2.  
3. With the potato lying on its side, make vertical cuts no wider than your baby finger into the potato from the top to about 3/4 of the way down. Do not cut all the way through the potato. (If, like me, you do cut all the way through, just pin the pieces together with a tooth pick.)
4.  
5. Slip bay leaves and sprigs of thyme between a few of the slices in each of the potatoes.
6.  
7. Place the potatoes on a rimmed baking sheet ensuring they don’t touch each other.
8.  
9. Combine the oil and melted butter. Drizzle them mixture over the potatoes.
10.  
11. Sprinkle  the tops with salt and fresh cracked black pepper.
12.  
13. Bake for 45 to 60  minutes or until the potatoes are cooked and the skin is crisp and golden. Baking time varies with the size of the potato and the thickness of the slices, so keep an eye on them after the 45 minute mark.

[Source : Christie's Corner]

Cake in a jar

Apple and Pecan Spice Cake in a Jar

Ingredients

(makes 1 full mason jar)

1/2 cup chopped apples
1/2 cup pecans
1/6 cup butter
1/2 cup sugar
1 egg, beaten
3/4 cup flour
1/4 cup 1% milk
1/8 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt

Instructions

Mix all of the dry ingredients in a medium sized bowl. 

In a small bowl, mix the wet ingredients (butter, egg). Stir the wet ingredients into the dry. 

Now add the chopped apples and pecans (or any other ingredient you choose) and mix well. 

Spray the jar well and fill the batter into the jar. 

Place on a cookie sheet and bake at 350 degrees for about 25-30 minutes. 

Let cool before serving.

Remember that the spray & your jar are best friends! If you forget this small step, you could have a disaster on your hands.

Fill the jar almost to the top with the batter.

After a short 30 minutes, you have a super cute and good dessert!

There are so many different recipes for cakes in jars! Feel free to adapt this one by adding your favorite ingredients. The next time you make these you may add some raisins, or chocolate somehow.

By Cait Jensen of a bicycle built for Two

80's Cookbook

One thing you should know about this cornflakes pancakes from Emily of Fuss Free Cooking is despite these are called pancakes, the recipe doesn’t contain any baking powder and bicarb. Therefore don’t expect these to be fluffy like your usual pancakes. The batter (you’ll see it in the photo below) is a crepe-like batter. Therefore, these will turn out like thicker-versions of savory crepes which will go FANTASTICALLY AWESOME with bacon/beef bits, smoked salmon or in this case with sunny side up eggs.

Cheesy Cornflakes Pancakes 

Prep time: 10 minutes

Cooking time: 30 minutes (less if you make bigger pancakes)

Serves 3-4 people

Ingredients

1 cup corn flakes
1.25 cups milk
2 eggs
2/3 cup plain flour
1/2 tsp salt
oil to grease pan
1.25 cup shredded cheese
1 spring onion, thinly sliced
 

Method  

1. Add corn flakes, flour and salt in a mixing bowl. Use hand to crush corn flakes while combining with the flour.
2. Add eggs into milk and lightly beat to combine. Make a well in the middle of flour mixture and pour in the egg-milk mixture.
3. Use a fork to gently stir to make a smooth batter.

4. Heat a little oil in a frying pan over low heat.  Use a soup spoon to spread a spoonful of batter onto the pan when the oil is hot.  Try to spread the batter as thin as possible.
5. Sprinkle some spring onion and cheese on the face side up of the batter (like photo below).

6. Cook and turn pancake to brown both sides. Repeat with the remaining batter. 
7. Best served hot with relishes and toppings.

[Source : Fuss Free Cooking]

Simple French Puffs ~ Bon apetit!

French Breakfast Puffs

Ingredients 

204 g flour (1 1/2 c)

95 g sugar (1/2 c)

1 1/2 tsp baking powder

1/4 tsp ground nutmeg

1/8 tsp salt

1/2 tsp vanilla

1 egg

121 g milk (1/2 c)

76 g melted butter (1/3 c)

51 g sugar (1/4 c)

1/2 tsp cinnamon

76 g melted butter (1/3 c)

Method

Preheat oven to 350 degrees.

Combine flour, 95 g sugar, baking powder, nutmeg and salt in a bowl. In a separate bowl combine vanilla, egg, milk and melted butter. Add egg mixture to flour mixture and mix just until blended.

Lightly grease muffin cups or line with muffin papers. Fill 2/3 full with batter. Bake 20-25 minutes.

In the meantime, melt butter. In a separate bowl combine sugar and cinnamon.

Allow muffins to cool for at least 10 minutes. Roll muffin tops in butter, then sugar.

[Source : Fresh]

Breakfast on the go

 

Chocolate and Pistachio French Toast with Warm Maple Syrup

(Serves 8)

Ingredients 

8 large slices brioche or challah
4 eggs
100ml milk
A pinch each of cinnamon and nutmeg 
25g butter
200g chocolate spread
120g pistachios, chopped
300ml maple syrup 


Method

1.  
2. Spread a generous layer of dark chocolate spread on 4 of the brioche slices, then sandwich with the remaining 4. Cut diagonally and place each sandwiched triangle in a large shallow dish.
   
   
3. In a large bowl whisk together the eggs, milk and spices and pour over the sandwiched brioche. Leave to soak for at least half an hour. Alternatively, you can leave to soak in the fridge overnight.
   
   
4. Heat butter in a large frying pan and cook the brioche-chocolate sandwich triangles, for 2-3 minutes on each side, or until golden brown and cooked through. Keep warm in a low oven and repeat until all the brioche sandwiches are cooked.
   
   
5. Arrange on a platter scattered with chopped pistachios. Heat the maple syrup on low in the microwave and serve drizzled over the chocolate and pistachio French toast.

[Source : What's For Lunch Honey?]

No butter biscuits

Here's a recipe for one of our all time favourites by Eric and Courtney from Cook Like a Champion

Cream Biscuits with Cheddar Cheese

Ingredients

2 cups unbleached all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cheddar cheese, cut into 1/4-inch cubes
1 1/2 cups heavy cream


Directions

Preheat oven to 425º and place oven rack in the upper-middle position. Prepare a baking sheet with parchment paper or a Silpat and set aside. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Stir in the cheese. Pour in 1 1/4 cups of the cream and stir with a wooden spoon for about 30 seconds, or until a dough forms. Transfer the dough to a lightly floured work surface, leaving behind any dry pieces of flour in the bowl. In tablespoon increments, add up to the remaining 1/4 cup of cream to the dry bits left in the bowl, stirring with a wooden spoon after each addition. Once the bits are moistened, add them to the rest of the dough. Knead by hand for about 30 seconds, just until the dough is smooth.

To make biscuit rounds, pat the dough into a 1-inch thick circle. Using a biscuit cutter, cut the biscuits and place on the baking sheet. Push together the remaining dough and cut more biscuits. You should have 8, but that will depend on the size of your biscuit cutter. Alternately, press the dough evenly into an 8-inch cake pan. Turn out onto a lightly floured work surface and cut into 8 wedges using a sharp knife or bench scraper. Bake the biscuits, immediately after cutting, for 18 minutes. Serve immediately.

Adapted from Baking Illustrated

Serve up some brunch

If you are fond of eggs just as much as I am, you may want to try out this recipe from Forage

Spanish Potato Omelette with Balsamic Mushrooms

Serves 4
Prep 20 minutes
Cooking time 20 minutes


Ingredients

6 large potatoes, peeled and boiled tender
7 – 8 free-range eggs
1 tbspn wholegrain mustard
1 onion (optional)
1 clove garlic (optional)
500 g mushrooms (about 2 punnets)
Balsamic vinegar
Soya Sauce
Fresh thyme
¼ cup cream or full cream milk (optional)
Butter or olive oil


Instructions

Make the Tortilla

Step 1
Slice the potatoes thinly.

Step 2
Chop the onion and garlic very fine and saute slowly in the pan with a blob of butter until soft but not brown.

Step 3
Add another good glob of butter or olive oil to the pan and heat until sizzling. Layer the potatoes in the pan with the onion, making sure each layer has been seasoned with salt and pepper. Shake the pan to make sure the potatoes don’t catch on the bottom. You want the potatoes at the bottom to take on a bit of colour but not brown. (About 5 min)

Step 4
Turn the heat down to medium. Beat the eggs and season with salt and mustard. Pour over the potato mixture.

Step 5
Use a spatula to draw the side of the tortilla a bit to the middle and shake the pan to make sure that it doesn’t stick to the pan. About 5 minutes.

Step 6
When set, use a plate to turn so that the top side is now in the bottom of the pan. Cook for another 2 minutes. (Or if you don’t want to turn it, slip it under a very hot grill just before serving)

Make the Mushrooms

Step 7
Brown mushrooms on a high heat in olive oil or butter. Remove the mushrooms with a slotted spoon and reserve

Step 8
Turn the heat down and deglaze the pan with 1/3 cup balsamic vinegar. Add a tbspn of sugar and black pepper. When the mixture becomes a bit syrupy and slightly thicker, add two glugs soya sauce and a few sprigs fresh thyme. A bit of garlic is also good.

Step 9
Taste and add more soya sauce if needed. If it is too sour you need to boil it some more. Add mushrooms back in the pan and heat through. Add cream or milk, if using and bring to a fierce boil. Remove from heat immediately.

Step 10
Serve piled on top of the tortilla with shavings parmesan. Tortillas are great served at room temperature or even the next day. Perfect for a picnic.

Have yourself a festive dessert

This is what Amanda of Fake GINGER calls Cheater’s Fudge. It’s so easy and turns out delicious every time. You just melt chocolate with some sweetened condensed milk and then fold in your choice of add-ins.

Cookies & Cream Fudge


Ingredients

18 ounces white baking chocolate
1 (14-ounce) can of sweetened condensed milk
3 cups Oreo cookies, chopped


Directions

• Line an 8 x 8 inch pan with parchment paper.
• Put white baking chocolate and sweetened condensed milk in a saucepan over low heat and stir frequently until chocolate is completely melted. Stir in Oreo cookies.
• Pour mixture into the prepared pan. Refrigerate for 2 hours or until set.
• Slice and bring to room temperature before serving.

Tis' the season to be jolly

The perfect holiday treat. A no fuss yet simply tasty recipe for all you sweet tooths from  

Honest Vanilla.

No Bake Blueberry Cheesecake

Ingredients

• 1 cup cream cheese
• 1 cup digestive biscuit
• ½ cup butter, melted
• ½ cup heavy cream, whipped
• ¼ cup castor sugar
• 1 tbs lemon juice, freshly squeezed 

Adapted from Closet Cooking and JoannaJane

Directions

• Blend (or grind with the back of a large wooden spoon) digestive biscuit to fine crumbs and mix it with melted butter.
• Press the biscuit base into a 6 inch cake tin and let it chill in the fridge
• Whip heavy cream to soft peak and set aside.
• Use a hand mixer to stir in cream cheese, sugar and lemon juice until well blended.

• Remove bowl from mixer and fold in whipped heavy cream using a spatula.

• Pour cream mixture on top of the biscuit base and spread it evenly.

• Leave it to set in the fridge for 3-4 hours until the top is set. Piece of cake, literally!

Quick comfort food

This cheesy baked pasta from Tessa of Handle the Heat is both nourishing and simple enough for a busy weeknight. 

Cheesy Baked Pasta
(Serves 4-6)
Adapted from Back to Her Roots

Ingredients

• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 garlic clove, minced
• 1/2 pound chicken sausage
• 12 ounces whole wheat penne, or other small pasta shape
• 1 cup tomato sauce (homemade or jarred)
• 2 cups baby spinach
• 1 cup shredded mozzerella 
• 1/4 cup shredded parmesan
• 1/4 cup basil, sliced into thin ribbons

Directions

• Preheat oven to 375°F. Bring a large pot of water to a boil on stove and cook penne for about 7 minutes, or until slightly cooked but still firm. The pasta will finish cooking in the oven.
• Meanwhile, heat oil to medium-high heat in a large skillet. Saute pepper and onions until they soften, about 3-4 minutes. Add garlic and saute until fragrant, about 30 seconds.
• Add chicken sausage and saute until cooked through, breaking up into small pieces. Turn off the heat and add the cooked and drained pasta and tomato sauce to the skillet. Toss to combine. Mix in the spinach until it is warmed through and slightly wilted.
• Pour half of the mixture into a baking dish (about 8x8) and sprinkle with half of the mozzerella. Pour remaining pasta mixture into baking dish and sprinkle with remaining mozzerella, parmesan, and basil. Bake for 15-20 minutes, or until cheese has melted.

Feel like serving up a healthy side dish for your meats?

Here's a recipe from Heather Bean of à la carte kitchen

Thyme-Scented Roasted Vegetables
(Makes about 8 servings)

Ingredients

6 cups assorted fresh vegetables (such as brussel sprouts, beets, carrots, parsnips, sweet potatoes and onion)
3 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
Fresh ground pepper, to taste


Directions

• Preheat oven to 450°F.
• Rinse and lightly scrub vegetables. Dry thoroughly. Pare vegetables if necessary. Cut all vegetables into uniform pieces, about 1 inch each.
• In large bowl, toss vegetables with olive oil, thyme, salt and pepper.
• Grease the bottom of a shallow roasting pan (not glass) or jelly-roll pan. Spread the vegetables in the pan in a single layer. Do not crowd the vegetables.
• Roast vegetables, stirring every ten minutes, about 30 minutes or until tender and lightly browned.