 As Summer approaches, I get very excited with the idea of eating cool salads. Instead of the usual tomatoes, cucumber or lettuce, for a change of beat, I thought that it would be fun to mix things up. So, I came up with a fusion of ingredients which most of us have easy access to but still brings a dance to our tastebuds. Chicken, spiced up with some peanut butter, honey, sesame dressing with a touch of chilli flakes for a kick. Juice of a lime for a touch of brightness. Some Chinese or Napa cabbage for crunch, some glass noodles and rice vermicelli to add some substance.And a small carrot for added crunch and sweetness. This also adds a touch of colour. This salad is very versatile and can be made as a small starter dish or just multiply the amounts to feed a crowd. Fun and definitely a conversation starter at any gathering. I have often been asked for the recipe. To make: 1 chicken breast 4 Tbs peanut butter pinch of chilli flakes 40g glass noodles 2 tsp honey 1/2 cup warm water 50g rice vermicelli 2 tsp soya sauce juice of a lime 9 Napa cabbage leaves 2 tsp sesame oil 1 small carrot Cook the chicken breast till just done. Let cool and shred into bite sized pieces. Soak the glass noodles and rice vermicelli in hot water for about 20mins. Drain well. Wash and slice the cabbage leaves into narrow strips crossways. Julienne the carrot. In a container whisk together the peanut butter, honey, and warm water till smooth. Add the soya sauce, sesame oil and chilli flakes to taste. Whisk well together. Add the to the rest of the ingredients and coat well. Tastes best if let to stand and to allow the flavours to soak in for at least 30 mins. glass noodles rice vermicelli cooked chicken breast noodles soaked in hot water drain noodles well shred chicken Napa cabbage leaves cut into strips crosswise julienned carrot
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 Tan tan Ramen is delicious, with a good dose of sesame flavour and some spiciness. It is a cross between the Chinese dandan noodles and a typical ramen. It is a quick and easy way to satisfy that ramen desire. To Make: for 2 200g cooked ramen noodles 2 Tbs sesame paste chilli oil For the meat sauce: 200g minced pork for the soup: 2 spring onions 600ml water 1 garlic clove 1 Tbs soya sauce 1Tbs Douban sauce 1 Tbs dark vinegar 1 Tbs oil 1 Tbs sesame oil pinch of sugar Slice the spring onions into rings. Set aside some green part for garnish. Peel and mince the garlic. Heat the oil in a pan. Add the minced meat, garlic and spring onions. Fry till fragrant and the meat is crumbly. Heat the soup ingredients together in a pot. Set aside 2 Tbs of the meat sauce and add the rest of the meat sauce into the soup. Stir well together. Add the sesame paste and stir in well. Taste and season with chilli oil to your taste. Place a portion of noodles in a bowl. Spoon over the meaty soup. Top with a tablespoon of the reserved meat sauce and garnish with the reserved spring onion. Serve immediately. Enjoy!  from left to right: douban sauce, sesame oil, Chinese sesame paste and Chinese black vinegar
 Chicory or Belgian Endive are grown in complete darkness which is why they are very pale, almost white and have slightly yellow tips. They have a slightly bitter taste but I think they pair well with citrus and is delicious when braised. Suitable as a dish on its own or as an accompaniment to fish, seafood or most white meats. To make: For 2 2 heads of endives olive oil freshly ground pepper 1/2 an orange a knob of butter salt splash of white wine a pinch of chilli flakes Rinse the chicory and cut into half lengthwise. Carefully remove the membrane from the orange segments. Heat a knob of butter and a little olive oil in a pan. Place the chicory cut side down and let it brown a little under medium high heat, about 4 mins. Flip and brown the other side for about 2 mins. Add the orange into the pan with a splash of white wine. When the chicory is tender, season with salt and pepper and a pinch of chilli flakes Enjoy! NOTE: I will be traveling, gathering more experiences and eating my way through the next 3 weeks. Will not be posting but will be back thereafter! Catch you then :D the ingredients cut in half membrane removed heat the butter chicory in, cut side down turn add orange and white wine season with salt, pepper and chilli flakes
 I have a fascination for Japanese food and every now and then attempt to make it at home. One of the most delicious salads and so very healthy is Goma-ae or spinach salad with a sesame dressing. It is a light and delicious way to start a meal or as a side. Also makes a perfect snack. After looking at many different recipes both from Japanese cookbooks and online, here is my take on this dish. My shortcut is using ready made Chinese toasted sesame paste. This saves the time and effort of toasting the sesame seeds and grinding them from scratch. Chinese sesame paste is darker in colour and is stronger in taste since the sesame seeds have been toasted before being made into a paste. When you look at a 500g bag of spinach, it looks like a mountain but it never fails to amaze me to see how much spinach shrinks! Believe me, you will want to make at least 500g of spinach. I still toast some sesame seeds to garnish as this adds a lovely crunch and texture to the salad. To make: depending on how much you like it for the dressing: 2 tsp mirin 500g baby spinach 2½ tablespoons sesame paste 1 teaspoon sesame oil 1½ tablespoons rice vinegar 2 Tbs toasted sesame seeds 1½ tablespoons soy sauce or to taste a splash of water In a large bowl whisk the dressing ingredients together. Rinse and clean the spinach. Blanch the spinach in a pot of boiling water. Remove as soon as they turn a bright green. About 30 seconds. Drain well. Rinse under running cold water to stop further cooking from residue heat. When cool enough to handle, squeeze out as much water as you can. Add the spinach to the dressing and toss to coat. Drizzle sesame oil over the spinach and sprinkle with the toasted sesame seeds before serving. Tip: I used a pasta pot with its inlay to blanch the spinach for quick and easy blanching and removal to run under cold water. Note: to toast the sesame seeds place in a dry pan under low heat and stir now and then. Be careful not to let it burn. the ingredients dressing ingredients in a bowl spinach into boiling water blanched, drained and rinsed dressing whisked together water squeezed out add to dressing mix in well toast sesame seeds in dry pan top with sesame oil and seeds my pot with inlay
 A stunning alternative to nigiri sushi is to make sushi stacks. You can use anything to top the sumeshi (vinegared rice) that tickles your fancy. It is an impressive dish for the special someone or as a starter for guests. I like to have a quick look around the market to see what fresh sashimi grade seafood I can find. This time my fishmonger only had sashimi grade Scottish wild caught salmon. To add to the texture and flavour, I decided on the red fish roe, Ikura, and some cooked prawns. The addition of perfectly ripe avocado and cucumber not only adds flavour but colour and crunch. Topped with some toasted sesame seeds and a little nori (seaweed) these stacks make a very delightful toothsome meal or a gorgeous starter. The colour combination adds to it being an eye candy too. After all, we eat with are eyes as well. I like to eat this with some soya sauce and wasabi and some pickled ginger. To Make: for 8 stacks For the sumeshi (rice): For the seafood topping: For the green topping: 2 cups uncooked sushi rice 200g sashimi grade salmon 1 ripe avocado 4 Tbs Japanese rice vinegar 200g prawns 1/2 cucumber 1 1/2 Tbs sugar 50g Ikura pinch of salt 1 tsp salt 1 Tbs lime juice For garnish: toasted seaweed (nori) toasted sesame seeds Mix the vinegar, sugar and salt for the sumeshi together and set aside. Cook the sushi rice as per instructions. When cooked, moisten a round, flat-bottomed wooden tub or a large bowl with water so the rice will not stick to the container. Transfer the cooked rice into the tub or bowl and spread out evenly so the rice will cool faster. After it has cooled a little but still hot, pour sushi vinegar over the rice. Mix in well. Be careful not to mush the rice grains. Cook the prawns in boiling water. Rinse to cool quickly under cold running water. Cut into small pieces. Cut the salmon into small cubes. Mix the salmon, prawns and salmon roe together. Peel and cut the avocado into small cubes. Cut the cucumber into small cubes after removing the seeds. Mix the cucumber, avocado and lime juice together. Add a pinch of salt to taste. Using a metal ring as the stack form, place some rice at the bottom. Add the avocado, cucumber mixture. Top with the seafood mixture. Carefully remove the ring. Sprinkle a little toasted sesame seeds and nori on top. Enjoy! Note: Wash the sushi rice by rinsing till the water becomes clear. Allow to soak in water for about 30mins before cooking. When ready to cook, drain the rice. Place in rice cooker and follow the amount of water recommended for cooking sushi rice or sweet rice. Note:I used the rice cooker to cook my rice so the amount is measured using the rice cooker measuring cup. Tip: using lime juice not only keeps the avocado from turning brown but adds another subtle layer of flavour. Lime is a softer acidity than lemon. prawns cooked avocado and cucumber seeds removed can it get more perfect? avocado cut avocado and cucumber with lime juice lovely salmon cut into small pieces mixture for the sumeshi well mixed together wet a wooden bowl add the hot cooked rice add the vinegar mixture mix in well mix the seafood together use a ring to layer
 It is rather amazing that salt can transform something simple into something totally different from its original taste. Salted eggs have existed and have been enjoyed by the Chinese forever. The egg yolk which is transformed into a delicious golden globe is the favourite part. Salty but slightly nutty in flavour. It is not a new or secret method to preserving eggs but I am trying this out as it is rather difficult for me to find salted eggs here where I live. Besides, I like to know what goes into my food. I am sharing how I am curing my chicken eggs in case there are others out there who have a hankering for salted eggs but can't find any to buy. Traditionally, duck eggs were used but again, due to unavailability, I am using chicken eggs. Note: I was told that the wine is the secret to a lovely golden, semi solid yolk. To Make: 12 eggs 12 fresh chicken eggs 4 cups water 1 cup sea salt 1 Tbs shaoxing wine. Rinse the eggs and check for cracks. Place in a glass jar. Heat the water and dissolve the salt in it. The water should be saturated with salt. Let the salt solution cool fully. When cool, add the shaoxing wine. Pour the solution into the glass jar with the eggs. Ensure that the eggs are all under the solution. Set aside in a cool place for about 30 days. Test to see if the eggs have been cured by cooking and tasting. If it is not salty enough let them soak for another week and try again. eggs and salt dissolve in hot water will be saturated
 I love the taste of fennel and think that it pairs so well with citrus. The sweetness of orange brings out and balances the lovely anise flavour. Ouzo intensifies the taste even more. These amazing tiny brown shrimps are packed with umami and are a delicacy found in the North Sea here in Europe. One can substitute with crawfish or normal prawns. So simple to make but all the ingredients together makes this dish a veritable dance of tastes in your mouth. To make: for 2 persons 1 small fennel bulb 200g pasta freshly ground pepper 1 small onion 4 orange segments Ouzo 2 anchovies olive oil salt Cook the pasta till slightly short of al dente. Cut the fennel bulb into cubes. Reserve the fronds. Mince most of the fronds and set aside a couple for garnish. Dice the onion. Peel the orange wedges and cut into bite sized pieces. Heat 2 tbs olive oil in a pan. Add the onions and fennel. Fry under medium high heat till tender. Add the anchovies and stir in till dissolved. Add the chopped fronds, orange pieces and a splash of ouzo. Stir in the pasta and season with salt and freshly ground pepper. Mix the north sea shrimps in well and serve immediately. Garnish with the reserved fronds. Enjoy! Tip: I used bucatini as it picks up the sauce well the ingredients peeled and cut orange cut, diced and minced reserve for garnish fennel and onion into hot oil fry till tender add the anchovies anchovies dissolved add orange, chopped fronds and ouzo add bucatini season with salt and pepper add shrimps and mix well
 Leek must be one of the most versatile winter vegetables that fit into casseroles, as a soup or as a main vegetable course.. This rather humble vegetable has great health benefits but I feel that it is often a neglected vegetable. Since it belongs to the allium family, it has many of the similar benefits offered by onions and garlic. Leeks offer a good cardiovascular support, and have a high concentration of folate which is a key Vitamin B complex. Beside the health benefits, I think leek taste good and add another dimension and complexity in flavour to our food. Adding cheese spread to my soup as a thickener gives it a delicious smooth texture and a nice cheesy taste. This soup is very quick and easy to make, almost like instant gratification. A nice and warming soup for those chilly days when one comes in from the cold, and want a comforting warming dish but do not really want to spend too much time and effort without compromising on taste. To make: for 4 500 g minced beef 1 Tbs Thyme 500 g onions cayenne pepper 500 g leek pepper 1 1/2l stock or water salt 400 g herbed cheese spread olive oil Clean the leek by cutting it lengthwise. Rinse off any sand or earth trapped in between the leaves. Cut into 1/2 in pieces. Peel and chop the onions. Heat some olive oil in a pot and brown the minced beef till crumbly. Add the leek and onions and cook together over medium high heat for about 20 mins stirring now and then. Add the stock and bring to a boil. Stir in the cheese, and the thyme. Season with salt, freshly ground pepper and cayenne pepper to taste. Bring to the boil, stirring well. Super delicious! Hint: Serve with crusty bread the ingredients chopped onions leek cut lengthwise cut into 1/2 in pieces brown the minced beef add the onion and leek cook together add stock or water stir in cheese add seasoning mix well
 Traditional Italian pasta dishes would hardly use smoked salmon but I took the liberty of making this delicious dish as I found some amazing smoked Scottish salmon that I am really partial. Even better was that the fishmonger had cut offs which were cheaper than whole slices and they called out to me since they were such a jolly orange with absolutely no grey tints. A quick walk through my herb garden surprised me with gorgeous grey green Sage left unscathed by the winter. Crispy Sage leaves would pair nicely with my salmon. To balance the strong Sage flavour, I chose a smooth well rounded cognac to add to my cream. This simple and few ingredients turned my pasta dish into a decadent, flavoursome and very satisfying meal. To make: For 2 200g tagliatelle 1 tsp lemon juice 100g smoked salmon 2 Tbs Cognac 1 Tbs butter 100ml cream 2 sage leaves pinch of cayenne pepper 1 small clove garlic salt Cook the pasta till just al dente. Slice the salmon into 2in strips. (If not already in small strips). Peel and bruise the garlic. Place the butter, garlic and sage leaves into a pan. Heat till the garlic just begins to turn colour. Remove and discard the garlic but save the sage leaves. Add the lemon juice and cook for a few seconds further. Add the cognac and cook stirring for a minute. Add the cream, and the salmon and heat through, stirring constantly. DO NOT boil. Season with the cayenne pepper and salt. Turn off the heat. Add the pasta to the pan and mix together gently. Add a little of the pasta cooking water if it is too dry. Serve immediately. Tip: you can often find smoked salmon cut offs from your fish monger. It is much cheaper than buying full slices for this dish as it will be cut up into small pieces anyway. Note: try to get the only pink pieces as the greyish ends tend to have a strong fish oil smell and taste the ingredients butter, Sage and garlic in pan remove when turning colour  add cream and salmon
 After a bout of rich food it is wonderful to enjoy some clear nourishing soup with a clean flavour. Chicken soup is one of those old style soups that is so comforting and nourishing. Fantastic for boosting the immune system. The chicken and root vegetables, release all their goodness into this golden bowl of goodness. So simple to make but so satisfying. To Make: 2 Chicken legs 3 potatoes 1 spring onion 2 small onions 3 carrots 2 l water 1 tomato knob of ginger Remove skin and fat from the chicken legs. Place in a soup pot and cover with water and bring to a boil. Peel and cut the vegetables. Add the vegetables. When it comes to a boil again Lower the heat to a simmer. Simmer for another 1.5hrs. Season with a little salt if desired. Enjoy! Note: the vegetables and chicken will become mushy and overcooked but in most Chinese soups we do not eat the ingredients but enjoy the nutrients which are all in the soup the ingredients skinned chicken into soup pot vegetables prepped add to pot simmer for 1.5hrs
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eggs/cheese/asparagus/ smoked turkey asparagus-casserole.html eggs/broccoli/red pepper/sausages high-protein-egg-muffins.html eggs/mixed vegetables/ cheeses quick-and-easy-crustless-vegetable-quiche.html eggs/chicken/wood fungus/dried shitake mushrooms/tofu hot-and-sour-soup.html eggs/chicken/corn kernels/ shimeji mushrooms chicken-and-corn-eggdrop-soup.html eggs/corned beef/onions corned-beef-with-eggs-and-onions.html eggs/sour cream/ feta/bell peppers/chorizo/flaky pastry bell-pepperschorizo-and-feta-quiche.html eggs/carrots/onions/EVOO chorizo-onion-carrot-quiche-with-extra-virgin-olive-oil-evoo-crust.html FESTIVE FOOD Napa cabbage/dried vegetables chai-choy-traditional-vegetarian-dish.html leg of lamb/ tomatoes/ sweet potatoes roast-leg-of-lamb-pugliese-style.html minced pork/minced beef long-yoke-or-bak-kwa.html pineapple/ pastry pineapple-tartsrolls.html pork shank or knuckle/dried oysters/dried sea moss/dried shitake mushrooms 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red-beet-feta-balsamic-glaze-pasta.html Salad/cool/summer crunchy-pasta-salad.html cilantro/almonds/crawfish/ pasta cilantro-almond-pesto-with-louisiana-crawfish-pasta.html Linguine/clams linguine-con-le-vongole-with-clams.html linguine/escargot/tomatoes linguine-with-escargot-in-fresh-tomato-sauce.html crawfish/masago/creme fraiche/pasta creamy-crawfish-pasta.html pasta/blueberries/apple/ gouda/fresh herbs/ tomatoes fruity-pasta-salad.html pork/prawns/napa cabbage/woodear fungus sui-kow-water-dumplings.html pappardelle/porcini/oystermushrooms pappardelle-with-mushrooms.html pasta/baby octopus/tomatoes/olives/ capers/anchovies/garlic pasta-with-baby-octopus-moscardini.html pasta/eggplant/fennel/ cherry tomatoes/zucchini/ celery vegetable-ragu-with-tagliatelle.html pasta/tomatoes/mozzarella/basil ooozey-gooey-mozzarella-and-tomatoes-pasta.html pasta/spinach/ragu/cream creamy-spinach-with-ragu-pasta.html pasta/red pepper/rucola/ feta feta pepper-and-rucola-with-tagliolini.html pasta shells/baby spinach/ peppers/minced beef delicious-vege-packed-pasta.html pasta/swiss chard/feta pasta-with-swiss-chard-and-feta.html pasta/brussels sprouts/bacon/parmesan shredded-brussels-sprout-penne.html pasta/smoked salmon smoked-salmon-with-tagliatelle.html PORK minced pork/ steam/ tianjin vegetables steamed-minced-pork-with-tianjin-vegetables Stir fry/pork tenderloin/ bell peppers demystifying-the-wok-stir-frying-simple-but-versatile-method-of-cooking.html Pork belly/soya sauce/braise soya-sauce-braised-pork-belly.html Pork/cha choi/noodles/ soupcha-choi-yoke-see-meen-sichuan-pickled-vegetables-with-pork-soup-noodles.html Pork ribs/Beancurd knots/ soya sauce braised-pork-ribs-with-beancurd-knots.html pork/mushrooms/sour cream pork-stroganoff-style.html pork fillet/cha choy pork-fillet-with-cha-choy-sichuan-pickled-mustard.html minced pork/minced beef long-yoke-or-bak-kwa.html pork shank or knuckle/dried oysters/dried sea moss/dried shitake mushrooms braised-pork-knuckle-with-oysters-mushrooms-and-dried-moss.html pork loin/chayote/ mushrooms/carrot chayote.html minced pork/Chinese cabbage/gyoza skin homemade-gyoza.html tofu/minced pork/tianjian vegetable/ spring onions minced-pork-with-tofu.html pork shoulder or neck/ onion/spices pulled-pork-north-carolina-style- crockpot.html pork/dried shrimps/pineapple/rice upcycled-pork-and-pineapple-fried-rice.html pork/potatoes/tofu stir-fried-pork-tenderloin-with-potatoes-and-tofu.html double cut pork chop melt-in-your-mouth-double-cut-bone-in-pork-chop.html minced pork/sesame paste/ramen tan-tan-ramen.html SALADS apple/pasta/blueberries/ gouda/fresh herbs/ tomatoes fruity-pasta-salad.html avocado/tomatoes/ peppers/octopus layered-octopus-summer-salad.html broccoli/bell pepper/ carrot/shallots/pine nuts colourful-chopped-broccoli-salad.html cabbage/carrots/radicchio tangy-coleslaw-with-radicchio.html chicory/endive/salad/ stilton chicory-stilton-salad.html dill/radish/cucumber/eggs/salad dill-radish-cucumber-egg-salad.html cucumber/jellyfish/chicken jellyfish-chicken-salad.html green papaya/chillis/cherry tomatoes/garlic green-papaya-salad.html Salad/cool/summer crunchy-pasta-salad.html SEAFOOD razor clams/ white wine/garlic/parsley live-razor-clams-in-white-wine.html celery/black beanssauce/prawns celery-with-black-bean-sauce-and-prawns.html clams/linguine linguine-con-le-vongole-with-clams.html cod/cauliflower butter-poached-cod-on-a-bed-of-cauliflower-rice.html crawfish/cilantro/almonds/ pasta cilantro-almond-pesto-with-louisiana-crawfish-pasta.html fish filet/ frozen/steamed steamed-fish-filet-cantonese-style.html jellyfish/chicken/cucumber jellyfish-chicken-salad.html kimchi/mussels/ stew/ Korean kimchi-jigae-with-mussels.html Mussels/beer mussels-in-beer.html Octopus octopuspulpokrake.html babyoctopus/pasta/ tomatoes/capers/olives/ anchovies pasta-with-baby-octopus-moscardini.html baby octopus baby-octopus-soup-zuppa-di-moscardini.html prawns/spinach/tahini/ apple cider vinegar spinach-tahini-noodles.html prawns/sausage/ slowcooker crockpot-jambalaya.html prawns/cabbage/carrots/ celery/cincalok/meehoon fried-meehoon-with-cincalok.html prawns/pineapple/zucchini/glass noodles glass-noodles-in-prawn-and-pineapple-curry.html salmon/vegetable ribbons pan-roasted-salmon on-a-bed-of-zuchinni-and-carrot-ribbons.html salmon/ leek/ pastry salmon-and-leek-tart.html salmon/dill gravlax-cured-salmon.html salmon/shallot/capers/egg salmon-fishcake.html salmon/avocado/cucumber/sushi/ikura sushi-stacks.html wolffish/olive oil pan-roasted-wolffish.html SLOWCOOKER Slowcooker/ sausage/prawns crockpot-jambalaya.html Beef shank/red wine/slowcooker bone-in-beef-shank-in-red-wine.html SOUP Asparagus/soup cream-of-asparagus-soup.html asparagus/shallots creamless-asparagus-soup.html baby octopus baby-octopus-soup-zuppa-di-moscardini.html broccoli/chicken stock creamless-creamy-broccoli-soup.html broccoli/lentils spiced-brocolli-red-lentil-soup.html broccoli/potatoes/grated cheese chunky-broccoli-potato-soup.html butternut squash/potatoes/soup butternut-squash-minestrone.html celeriac/potatoes/spinach/ canned tomatoes/celery/ carrots/leeks/cabbage vitamin-bomb-soup.html chicken/noodles nourishing-chicken-noodle-soup.html chicken/lemon/couscous/ feta/chards/chives lemony-chicken-soup.html chicken/carrots/potatoes/ onions/tomato clear-chicken-and-root-vegetable-soup.html hokkaido pumpkin/orange/ ginger/carrots hokkaido-pumpkin-gingerorange-carrot-soup.html kohlrabi/carrot/pork ribs carrot-kohlrabi-and-pork-ribs-soup.html lentils/sweet potatoes/ spicy lentils-and-sweet-potato-red-thai-curry-soup.html leek/cheese spread super-easy-cheesy-leek-soup.html lotus root/pork bones lotus-root-soup.html potatoes/carrots/arugula/ garlic/sausages garlicky-bejeweled-potato-soup.html soup/noodles/vegetables quick-and-easy-soup-noodles.html radish/carrots/onion/dried oysters/dates/pork bones radish-carrot-pork-bones-soup.html savoy cabbage/brussels sprouts/cauliflower/ potatoes/canned tomatoes/ carrots/celery winter-vegetable-soup.html TOFU tofu/mushroom sauce tofu-smothered-in-mushroom-sauce.html tofu/spinach/peanut sauce tofu-and-spinach-in-peanut-sauce.html tofu/chicken/wood fungus/dried shitake mushrooms hot-and-sour-soup.html tofu/minced pork/tianjian vegetable/ spring onions minced-pork-with-tofu.html tofu/pork/potatoes stir-fried-pork-tenderloin-with-potatoes-and-tofu.html TURKEY turkey/mushrooms/onion soup/cream turkey-bake-with-onion-soup.html UPCYCLED FOOD (made from leftovers or surplus) pork/dried shrimps/pineapple/rice upcycled-pork-and-pineapple-fried-rice.html salmon/capers/shallots/ cream/white wine/pasta salmon-capers-pasta-upcycled.html steak/tortilla/cucumber/ greek yoghurt/ajvar healthy-colourful-upcycled-steak-wrap.html ramen/steak upcycled-beef-ramen.html red cabbage/cheeses/pastry rotkohl-pickled-red-cabbage-leek-and-4- cheeses-tart.html ragu/spinach/cream/pasta creamy-spinach-with-ragu-pasta.html VEAL veal/salbei/prociutto food-that-jump-in-the-mouth-saltimbocca pan-fried-veal-chops veal roast/ milk milk-braised-veal-roast.html VEGETABLES artichoke how-to-cook-and-eat-an-artichoke.html arugula/potatoes/carrots/ garlic/sausages garlicky-bejeweled-potato-soup.html asparagus german-white-asparagus.html asparagus/parma ham/eggs parma-ham-asparagus-quiche.html asparagus/smoked turkey/ eggs/cheese asparagus-casserole.html asparagus/shallots creamless-asparagus-soup.html aubergine/zucchini/ peppers/onion/smoked sausages ratatouille-with-bite.html mixed vegetables all-of-your-favourite-yummy-things-in-a-wok.html bell peppers/mushrooms/ chicken chicken-a-la-king.html bell peppers/eggs/sour cream/ feta/chorizo/flaky pastry bell-pepperschorizo-and-feta-quiche.html carrots/arugula/potatoes/ garlic/sausages garlicky-bejeweled-potato-soup.html red pepper/rucola/feta/ pasta feta pepper-and-rucola-with-tagliolini.html red bell peppers/rainbow chards rainbow-chards-asian-style.html baby spinach/peppers/ minced beef/pasta shells delicious-vege-packed-pasta.html broccoli/minced beef/ sesame seeds/cumin/egg/ rice/gochujang sesame-cumin-broccoli-minced-beef-rice-bowl-topped-with-egg.html broccoli/bell pepper/ carrot/shallots/pine nuts colourful-chopped-broccoli-salad.html broccoli/chicken stock creamless-creamy-broccoli-soup.html broccoli/garlic/lemon roasted-broccoli.html broccoli/lentils spiced-brocolli-red-lentil-soup.html broccoli/potatoes/grated cheese chunky-broccoli-potato-soup.html broccoli/carrot/chicken/ pasta garlicky-chicken-and-broccoli-fried-pasta.html brussels Sprouts/penne penne-with-brussels-sprouts.html brussels sprouts / bacon/pancetta roasted-brusels-sprouts.html brussels sprouts/pasta/ bacon/parmesan shredded-brussels-sprout-penne.html brussels sprouts/minced beef/potatoes brussels-sprouts-potatoes-and-minced-beef-casserole.html cabbage/milk flat-head-cabbage-in-milk.html cabbage/carrots/celery/ cincalok/prawns/meehoon fried-meehoon-with-cincalok.html cabbage/carrots/radicchio tangy-coleslaw-with-radicchio.html savoy cabbage/ blue cheese/ beef tomatoes/ minced beef blue-cheese-savoy-cabbage-casserole.html carrots/hokkaido pumpkin/ orange/ginger hokkaido-pumpkin-gingerorange-carrot-soup.html chayote/pork loin/ mushrooms/carrot chayote.html chinese cabbage/dried shrimps/shiitake mushrooms/ glass noodles braised-chinese-cabbage-with-dried-shrimps-shiitake-mushrooms-and-glass-noodles.html chicory/Belgian Endive/ orange braised-chicory-belgian-endive-with-orange.html CAULIFLOWER cauliflower/cod Butter poached cod on a bed of Cauliflower rice cauliflower/rucola/lemon Roasted Cauliflower with rucola lemon dressing cauliflower/ egg/minced beef fried-rice-using-cauliflower-rice.html celery/carrots/fishcake celery-carrot-and-fishcake-in-oyster-sauce.html celery/potatoes chunky-creamy-celery-and-potato-soup.html CHICORY Chicory/Endive/salad/ stilton chicory-stilton-salad.html caramelised-chicory-or-endives-with-pan-grilled-ribeye.html chinese cabbage/minced pork/gyoza skin homemade-gyoza.html corn kernels/eggs/chicken/ shimeji mushrooms chicken-and-corn-eggdrop-soup.html cucumber/jellyfish/chicken jellyfish-chicken-salad.html dill/radish/cucumber/eggs/salad dill-radish-cucumber-egg-salad.html curly kale/ smoked brined pork/ smoked sausages/ pan roasted potatoes curly-kale-with-smoked-pork-and-sausages-gruenkohl-mit-kassler-und-kohlwurst.html Eggplant/minced beef eggplant-with-minced-beef-sichuan-style.html eggplant/sweet peppers/mushrooms/curry mixed-vegetable-curry.html eggplant/yoghurt/spices spiced-eggplant-dip-microwave.html eggplant/minced beef/kefir lime leaves spicy-fragrant-eggplant-with-minced-meat.html fennel/orange/anchovies/ pasta/Ouzo pasta-with-fennel-orange-anchovies-and-north-sea-shrimps.html kohlrabi/carrot/pork ribs carrot-kohlrabi-and-pork-ribs-soup.html leek/cheese spread super-easy-cheesy-leek-soup.html peppers/baby spinach/ minced beef/pasta shells delicious-vege-packed-pasta.html potatoes/curly kale/smoked brined pork/smoked sausages curly-kale-with-smoked-pork-and-sausages-gruenkohl-mit-kassler-und-kohlwurst.html potatoes/broccoli/grated cheese chunky-broccoli-potato-soup.html potatoes/bell peppers/ beef one-pot-hungarian-goulash.html potatoes/tofu/pork stir-fried-pork-tenderloin-with-potatoes-and-tofu.html potatoes/brussels sprouts/minced beef brussels-sprouts-potatoes-and-minced-beef-casserole.html potatoes/carrots/arugula/ garlic/sausages garlicky-bejeweled-potato-soup.html hokkaido pumpkin/minced beef/feta stuffed-hokkaido-pumpkin.html rucola/feta/red pepper/ pasta feta pepper-and-rucola-with-tagliolini.html TongHo/ Chrysanthemum/stir fry stir-fried-tong-ho-chrysanthemum.html cilantro/almonds/crawfish/ pasta cilantro-almond-pesto-with-louisiana-crawfish-pasta.html vegetable spirals/ gadget vegetable-spirals.html Kale sprouts kale-sprouts.html MUSHROOMS mushrooms/goat's cheese/ onion/pastry mushroom-goats-cheese-tart.html Mushrooms/tofu tofu-smothered-in-mushroom-sauce.html mushrooms/pork/sour cream pork-stroganoff-style.html mushrooms/tomatoes/ bacon/mozzarella/goat's cheese/puff pastry mushroom-tomato-goats-cheese-tart.html mushrooms/bell peppers/ chicken chicken-a-la-king.html mushrooms/eggplant/ sweet peppers/curry mixed-vegetable-curry.html mushrooms/turkey/onion soup/cream turkey-bake-with-onion-soup.html shimeji mushrooms/corn kernels/eggs/chicken chicken-and-corn-eggdrop-soup.html Napa cabbage/dried vegetables chai-choy-traditional-vegetarian-dish.html peppers/ chicken/onions/ tortilla oven-baked-fajita.html potatoes/celery chunky-creamy-celery-and-potato-soup.html porcini mushrooms/oyster mushrooms/pasta pappardelle-with-mushrooms.html porcini/ceps/cream pociniceps-cream-sauce.html Vegetables/odds and ends vegetable-stock-from-waste-vegetables.html Salmon/vegetable ribbons pan-roasted-salmonon-a-bed-of-zuchinni-and-carrot-ribbons.html Noodles/ vegetraian fried-vegetarian-taiwanese-cut-noodles.html Potatoes/mashed/pancetta baked-mash-potatoes-with-pancetta-and-cheese.html hokkaido pumpkin/orange carrots/ginger hokkaido-pumpkin-gingerorange-carrot-soup.html Lobak/ radish lobak-koh-or-radish-cake.html spinach/tahini/prawns/ apple cider vinegar spinach-tahini-noodles.html tomatoes/mushrooms/ bacon/mozzarella/goat's cheese/puff pastry mushroom-tomato-goats-cheese-tart.html radish greens/garlic/ shallot/ginger radish-greens.html radish/spring onions/ celery/dried shrimps/ spaghetti spring-vegetables-fried-noodles.html RAMSONS ramsons/cream from-woods-to-table-picking-ramsoms.html ramsons/tomatoes/quiche/sheep's cheese ramsons-tomato-sheeps-cheese-quiche.html rucola/tomatoes/basil/ turkey meatballs/pasta aromatic-lean-and-mean-spaghetti-and-meatballs.html leek/salmon/ pastry salmon-and-leek-tart.html eggplant/fennel/cherry tomatoes/zucchini/celery/ pasta vegetable-ragu-with-tagliatelle.html mixed vegetables/ cheeses/ eggs quick-and-easy-crustless-vegetable-quiche.html rainbow chards/red bell peppers rainbow-chards-asian-style.html spinach/ragu/cream/pasta creamy-spinach-with-ragu-pasta.html sweet potatoes/ feta/minced beef sweet-potato-casserole-with-moroccan-twist.html swiss chard/feta/pasta pasta-with-swiss-chard-and-feta.html spinach/cream/parmesan delicious-spinach-sauce.html spinach/paneer shortcut-palak-or-saag-paneer.html spinach/sesame paste/ sesame oil/sesame seeds shortcut-goma-ae-or-japanese-sesame-spinach-salad.html tomatoes/mozzarella/basil/ pasta ooozey-gooey-mozzarella-and-tomatoes-pasta.html beef tomatoes/savoy cabbage/ blue cheese/ minced beef blue-cheese-savoy-cabbage-casserole.html celeriac/potatoes/spinach/ canned tomatoes/celery/ carrots/leeks/cabbage vitamin-bomb-soup.html UPCYCLED FOOD rotkohl/leek/puff pastry/ cheeses rotkohl-pickled-red-cabbage-leek-and-4-cheeses-tart.html steak/ramen/egg upcycled-beef-ramen.html ragu/spinach/cream/pasta creamy-spinach-with-ragu-pasta.html savoy cabbage/brussels sprouts/cauliflower/ potatoes/canned tomatoes/ carrots/celery winter-vegetable-soup.html |
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