Pastas & Breads

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

  1. 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)
  2. Add the broth/stock, soy sauce and half and half
  3. Add the garlic and pasta and cook until pasta is done and liquid has absorbed, medium simmer
  4. Finish with Parmesean Cheese and let melt to get smooth.
  5. Turn off heat and mix in fresh Mozarella.
Bread

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

    1. Bloom the yeast in the warm milk for 10 minutes.
    2. Set out butter to soften.
    3. 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.
    4. Whisk bread flour, sugar and salt.
    5. Mix your liquid ingredients to the dry ingredients. Mix until rough dough form then start kneading in the butter until window pane.
    6. Cover and proof for 1-2 hours until doubled in size.
    7. 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.
    8. Preheat oven to 350. Mix egg and milk for egg wash, brush on top and bake for 30 minutes.
    Dessert

    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

    1. 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.
    2. Puree 1 lb of strawberries and cut the other half into cubes/slices
    3. Pulse the Jackfruit
    4. 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.

    Vegetable Dishes

    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.

    Meats, Slow Cooker

    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

    1. 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.
    2. Add all ingredients to the slow cooker except the capers and cook on high for 6 hours.
    3. Add capers when finished and pour over rice or mashed potatoes.

    Note: Serves 2 heartily with leftovers.

    Finger Foods, Salads, Sides & Starters, Toddler Easy, Vegetable Dishes

    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
    Uncategorized

    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.

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