Ingredients
- 8 oz of Gemelli Pasta
- 3-4 Tbsp of Sundried Tomato Oil (or whatever oil you have, butter works fine as well)
- 16 oz of Diced Mushrooms (Beech Mushrooms or Baby Bellas)
- 4 Garlic Cloves, Diced
- 2 cups of Broth/Stock
- 1 cup of Half & Half
- 1/4 cup of Parmesan Cheese
- Optional: Fresh Mozarella (I use the small snacking balls cut into 4)
- 1-2 Tbsp of Soy Sauce
Instructions
- Heat the oil and cook the mushrooms with a touch of salt until it’s all golden brown (making sure the mushrooms are browned is really important; this has a big impact on the flavor)
- Add the broth/stock, soy sauce and half and half
- Add the garlic and pasta and cook until pasta is done and liquid has absorbed, medium simmer
- Finish with Parmesean Cheese and let melt to get smooth.
- Turn off heat and mix in fresh Mozarella.
Tangzhong Ingredients:
- 6 T Water
- 2 T Bread Flour
(once cooled)
- 1/4 cup Heavy Whipping Cream
- 1-3 T Condensed Milk (or milk powder or both) – optional
- 1 Large Egg
Ingredients:
- 1 1/2 tsp Active Dry Yeast
- 350g bread flour (2 1/2 cup and 1/4 cup)
- 1/4 cup Sugar
- 1 tsp Kosher Salt
- 2 T of Butter, softened & divided
Egg Wash Ingredients:
- Egg
- 1 Tbsp of Milk
Directions
- Bloom the yeast in the warm milk for 10 minutes.
- Set out butter to soften.
- Take your Tangzhong into a larger bowl and whisk the water and flour. Microwave in increments of 20s until ribbon forms. Let cool; once cooled, add cream, condensed milk and egg and yeast.
- Whisk bread flour, sugar and salt.
- Mix your liquid ingredients to the dry ingredients. Mix until rough dough form then start kneading in the butter until window pane.
- Cover and proof for 1-2 hours until doubled in size.
- Separate dough into 3 balls. Roll out it into a rectangle, fold the sides in, roll it out with a pin and then roll into a cinnamon roll shape. Put in loaf. Proof for another 1-2 hours.
- Preheat oven to 350. Mix egg and milk for egg wash, brush on top and bake for 30 minutes.
Ingredients
- 2 lbs of Strawberries (split into 1 lb)
- 1 – 1.5 cup of uncooked small sago
- 1 can of coconut milk
- 1 can of evaporated milk
- 1 can of condensed milk (use half can, add as needed, usually only use half can)
- 1 can of jackfruit
- 2 bottles of coconut jelly (ideally, strawberry flavored if they have it)
Directions
- Boil the sago for 10 minutes and then turn off the heat, cover and let sit for 15 minutes. Then rinse with cold water and set aside to drain.
- Puree 1 lb of strawberries and cut the other half into cubes/slices
- Pulse the Jackfruit
- Put all ingredients in a bowl, stir well then cover and put in the refrigerator for 4-6 hours.
NOTE: Can really do this with any fruit. Try with mango, as well.
Ingredients
- 1 Cucumber
- 3 tsp Tamari,
- 2 tsp Sesame Oil, and
- ½ teaspoon Rice Wine Vinegar
- Sprinkle with Sesame Seeds
Directions
- Slice cucumber (thick or thin)
- Mix all ingredients together
Ingredients
- 1 Eggplant (large)
- 3-4 oz of freshly grated mozarella
- 1 oz of freshly grated Parmesean
- 4 oz of Ricotta
- 2 tsp Italian Seasoning
- 2 oz of Shredded Fontina
- 8 oz of Marinara Sauce
- 2 oz of Basil Pesto (optional)
- 1 Egg
- Salt & Pepper to taste
Directions
- Preheat oven to 400F
- Grate all of the cheese and set aside.
- For the filling: mix the Ricotta, 1 Egg (can also just use the yolk if you want), 1 tsp of the Italian Seasoning, half of the mozarella, fontina and parmesean and salt and pepper. Set aside.
- Trim top of eggplant and bottom of eggplant and thinly slice lengthwise into 1/4″ slices and aim for about 14-15 slices for an 8×8 baking dish
- Arrange the eggplant slices on a paper towel lined plate, sprinkle with salt. Cover with another paper towel and layer the eggplant and microwave it for 6-7 minutes until it is tender and folds easily.
- Put a bit of marinara sauce at the bottom of the 8×8 baking dish.
- Roll the eggplant with the filling and place in baking dish.
- Top with marinara sauce and remaining cheese to top and sprinkle with 1 tsp of Italian seasoning.
- Cover with foil and bake until 25-30 minutes.
- Remove foil and broil on high until cheese is browned and bubbly.
- Dollop with pesto before serving.
Note: 1 recipe is enough for the kids, need to double to include adults.
Ingredients
- 1 yellow onion
- 1-1.5 lb mushrooms
- 2 bell peppers
- 14½ oz can whole peeled tomatoes
- chicken broth concentrate or boullion that’s been dissolved into a paste
- 2 (¼ oz) cornstarch
- 2 (12 oz) pkgs boneless, skinless chicken thighs
- 1/4 oz of Tuscan spice blend
- 1 oz capers
- kosher salt & ground pepper
- sugar to taste
Directions
- Halve onion, then thinly slice. Trim stem ends from mushrooms, then thinly slice caps. Halve peppers, discard stems and seeds, then slice into ¼-inch strips. Add tomatoes to slow cooker and crush using the back of a spoon or your hands.
In a measuring cup, whisk to combine all of the broth concentrate, cornstarch, 1½ teaspoons salt, 1 Tablespoon of sugar, and ¾ cups water. - Add all ingredients to the slow cooker except the capers and cook on high for 6 hours.
- Add capers when finished and pour over rice or mashed potatoes.
Note: Serves 2 heartily with leftovers.
Ingredients
- 4 cans of jackfruit with syrup
- 1 box of mochiko
- 4 cans of coconut cream
- 1 bag of tapioca pearls
Artichoke Ingredients
- 2 jars @sadaf_foods chargrilled artichokes in oil
- 3 garlic cloves, crushed
- 1 tbs parsley, chopped
- 1 tbs dill, chopped
- Baguette crostini, for serving
Goat Cheese Yogurt Spread Ingredients
- 4 oz goat cheese
- 1/4 cup Greek yogurt
- 2 garlic cloves, crushed
- The zest of 1/2 lemon
- 1/2 tsp salt
- 1 tbs water
Directions
- Preheat air fryer to 390 F;
- Drain artichokes as you reverse about 3 tbs of the oil; pour artichokes to an oven safe dish, add garlic, parsley and dill; mix well and air- fry for 10 minutes;
- In the meantime add goat cheese, yogurt, garlic, lemon zest, salt and water to a food processor and give it a blitz;
- Spread the goat cheese mixture over a plater, place artichokes on top, finish with fresh black pepper, lemons and enjoy with baguette crostini
Ingredients
- 1⅔ cups (210 g) all purpose flour
- 3 tbsp (24 g) cornstarch
- ½ tsp baking soda
- 2 tsp baking powder
- ½ tsp salt – omit if using salted butter
- ⅓ cup (80 g) unsalted butter – room temperature
- ⅓ cup (70 g) unflavored vegetable oil – I use canola/avocado oil
- ½ cup (100 g) white granulated sugar
- ¾ cup (150 g) soft brown sugar – in the US use light soft brown sugar
- ⅔ cups (150 g) black sesame paste
- 3 large eggs – room temperature
- 1½ tsps vanilla extract/essence
- 1 cup (225 g) buttermilk – room temperature
Directions
- Preheat oven to 350 degrees without fan on for even slow heating.
- Sift the flour, cornstarch, baking soda, baking powder and salt. Set aside.
- Cream the white sugar, brown sugar, black sesame and oil until light and fluffy.
- Add the egg, one at a time, slowly incorporating for about 15 seconds.
- Add the Vanilla and Buttermilk.
- Fold in your dry ingredients.
- Put in 3x 6″ pans of 2x 8″ pans. Cooking times will vary depending on size of pan.
- Bake 6″ pans for 37 minutes. 8″ pans for 30-35 minutes. Use cake tester.
Note: Can reduce the sugar. I would use 1/2 cup of white and brown sugar to reduce sweetness.