reimagined-togarashi-bunny-chow

Reimagined Togarashi Bunny Chow

by with No Comment Recipes

reimagined-togarashi-bunny-chow

 

INGREDIENTS

For the Curry:

2 tbsp vegetable oil

1 large onion, finely chopped

3 garlic cloves, minced

1 tbsp ginger, grated

2 tbsp Spicy Sprinkles Togarashi

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

500g diced chicken or lamb (or chickpeas for a vegetarian option)

2 medium tomatoes, pureed

1 cup coconut milk

1 cup chicken or vegetable stock

2 medium potatoes, peeled and diced

Salt and pepper to taste

For the Bread Bowls:

4 small round loaves of bread

Fresh coriander and sesame seeds (for garnish)

 

METHOD

Prepare the Curry:

Heat oil in a large pan over medium heat. Sauté onions until golden. Add garlic and ginger, cooking until fragrant.

Stir in Togarashi, cumin, coriander, and turmeric, toasting the spices for 1 minute.

Add the chicken or lamb, browning on all sides. (For chickpeas, add directly to the next step.)

Mix in pureed tomatoes, coconut milk, and stock. Bring to a simmer.

Add potatoes, cover, and simmer until meat and potatoes are tender, about 20 minutes. Season with salt and pepper to taste.

Prepare the Bread Bowls:

Hollow out the center of each loaf, leaving a sturdy bread shell. Set aside the bread pieces for dipping.

Assemble the Bunny Chow:

Spoon the hot curry into the hollowed bread loaves. Garnish with fresh coriander and a sprinkle of Togarashi and sesame seeds for a festive flair.

Serve:

Place each bread bowl on a plate with the reserved bread pieces. Pair with a fresh salad or festive slaw for a complete meal

Click here

Pesto Pizza with Cherry Tomato

by with No Comment Recipes

INGREDIENTS

• pizza dough

• 375ml crushed tomatoes (about 790g)

• 680g cherry tomatoes

• 2 garlic cloves, thinly sliced

• 1 shallot, thinly sliced

• 30ml extra virgin olive oil

• salt and freshly ground pepper to taste

• 250ml shredded cheese of your choice

• 6 tablespoons freshly grated parmigiano reggiano

• 1 jar super saucy basil pesto

• 5 basil leaves, torn

EASY PIZZA DOUGH

INGREDIENTS

500g bread flour (or all-purpose flour)

1 packet (7g) instant yeast

1 teaspoon sugar

1 teaspoon salt

2 tablespoons olive oil

325ml warm water (about 40°c)
METHODS

activate the yeast:

in a small bowl, mix the warm water, sugar, and yeast. stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. this step ensures that the yeast is active.

mix the dough:

in a large mixing bowl, combine the flour and salt. make a well in the center and add the activated yeast mixture and olive oil. mix with a wooden spoon or your hands until the dough starts to come together.

knead the dough:

transfer the dough to a lightly floured surface. knead by hand for about 8-10 minutes until the dough is smooth and elastic. if the dough is too sticky, add a little more flour, but be careful not to add too much.

first rise:

place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

shape the dough:

once risen, punch down the dough to release the air. divide it into 2 equal portions if making two pizzas, or keep it whole for one large pizza. shape each portion into a ball and let it rest for 10 minutes.

form the pizza crust:

on a lightly floured surface, roll out each dough ball to your desired thickness. transfer to a lightly oiled baking sheet or pizza stone.

add toppings and bake:

preheat your oven to 230°c. add your desired toppings to the dough. bake for 10-15 minutes, or until the crust is golden and the cheese is melted and bubbly.

serve:

remove from the oven and let it cool for a minute or two before slicing and serving.

this recipe should yield enough dough for 2 medium pizzas or 1 large pizza. enjoy making your pizza.

METHOD

preheat the broiler. in an ovenproof dish, toss the cherry tomatoes with the sliced garlic, shallot, and olive oil. season with salt and pepper. broil about 15 cm from the heat source for about 5 minutes, or until the tomatoes pop and lightly brown.

preheat the oven to 230°c. divide the dough into 2 equal pieces. shape the pizza dough by hand on a lightly oiled baking pan or pizza stone.

divide the sauce and cheese between the two crusts. start by spreading a thin layer of pizza sauce on each crust. top with the shredded cheese and bake for 10-15 minutes, or until the crust is golden and the cheese is browned.

after baking, top each pizza with the pesto sauce and the charred tomatoes. sprinkle with freshly torn basil leaves before serving.

enjoy your delicious pesto and charred tomato pizza.

 

Ramen Soup with Noodles

by with No Comment Recipes

INGREDIENT

4 cups chicken or vegetable broth

2 packs of ramen noodles[discard seasoning packets if included]

2 cups shredded cooked chicken or tofu for vegetarian option

2 cups baby spinach or kale

2 green onion, thinly sliced

2 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

2-3 tablespoons super saucy chinese chili oil[adjust to taste]

salt and pepper, to taste

optional toppings: soft-boiled eggs, sliced mushrooms, bean sprouts, nori seaweed ,

METHOD

In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.

Add the ramen noodles to the boiling broth and cook according to package instructions, typically 3-4 minutes until noodles are tender.

Stir in the shredded chicken (or tofu) and baby spinach or kale. Cook for 1-2 minutes until the greens are wilted and the chicken (or tofu) is heated through.

Add soy sauce, rice vinegar, sesame oil, and season with salt and pepper to taste. Adjust the seasoning as needed.

Ladle the ramen into bowls. Drizzle each serving with 1-2 tablespoons of super saucy chinese chili oil, depending on your spice preference.

Top with sliced green onions and any optional toppings you like, such as soft-boiled eggs, sliced mushrooms, bean sprouts, or nori seaweed.

Serve hot and enjoy the comforting warmth of winter ramen with a delicious kick from the chili oil!

This recipe is versatile and allows for customization with your favorite ramen toppings. The chinese chili oil adds a wonderful spicy flavor that complements the richness of the broth and the freshness of the greens. Adjust the amount of chili oil according to your preference.

Butternut Soup

by with No Comment Recipes

INGREDIENTS

1 medium butternut squash, peeled, seeded, and cubed

1 onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt and pepper, to taste

2 tablespoons olive oil

Super Saucy Chinese chili oil, to garnish

Fresh cilantro or parsley, chopped (optional, for garnish)

METHOD

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and

garlic, sautéing until softened and fragrant, about 5 minutes.

2. Add the cubed butternut squash to the pot. Sauté for another 5 minutes,

stirring occasionally.

3. Pour in the vegetable broth, cinnamon, and nutmeg. Season with salt and

pepper to taste. Bring to a boil, then reduce heat and let it simmer, covered,

until the squash is tender, about 20-25 minutes.

4. Using an immersion blender, blend the soup until smooth and creamy. If you

don’t have an immersion blender, carefully transfer the soup in batches to a

blender and blend until smooth

5. Ladle the soup into bowls. Drizzle each serving with a teaspoon or two of

Chinese chili oil, adjusting to your preferred level of spiciness.

6. Garnish with chopped cilantro or parsley, if desired, for freshness and added

flavor.

7. Serve hot and enjoy your butternut squash soup with a delightful hint of

Chinese chili oil!

8. This soup is warming, comforting, and gets a nice kick from the Chinese chili

oil, which adds a unique twist to the traditional butternut squash soup. Adjust

the amount of chili oil according to your spice preference.

ROAST GARLIC,MASCARPONE FLAT BREAD

by with One Comment Recipes

INGREDIENTS.

Flatbread:

1 cup greek yogurt

1.5 cups self-raising/rising flour[+ extra for flouring surface etc]

Roasted Garlic and Mascarpone:

2 heads garlic

3/4 cups[180g] mascarpone

200g buffalo mozzarella ,torn

super saucy spicy sprinkle to serve

super saucy pesto

METHOD

Flatbread:

  1. Place greek yogurt in a mixing bowl and give it a stir. add in 1 cup of flour and stir to combine, gradually add in more flour until the dough starts to form into a ball
  2. Tip the dough onto a well-floured surface and knead with your hands for a minute or two, if the dough is still too sticky, add some more flour and continue to knead. the dough is ready when it is able to hold its shape and is not sticking to your hands or the surface
  3. Heat a skillet or frying pan on medium heat. once the pan is hot ,add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. repeat with the remaining flatbread

Roasted Garlic Mascarpone

  1. Preheat oven to 200°C. Wrap garlic in foil and roast for 45 minutes or until completely softened.
  2. Squeeze garlic out of the skins into a small bowl, cool slightly then add mascarpone and season.
  3. Stir to combine. Set aside.
  4. Spread over 1/4 of the garlic mascarpone and top with mozzarella.
  5. Drizzle with pesto and sprinkle with chilli flakes and extra basil leaves to serve