I saw a recipe in Tesco for making a foolproof macaroni cheese, so I gave it a go. Like lasagne that tastes better the next day, this was certainly more delicious the day after. It's ideal to make for a party.
Macaroni, Meat (chicken, bacon, meatballs, etc.), Vegetables (onion, broccoli, etc.), Olive oil or butter, Garlic, Tinned tomatoes (chopped), Mascarpone cheese, Hard cheese (Cheddar, Red Leicester, etc.)
Sous vide cooking (vacuum packed) is an established and trendy style done in most restaurants, even Michelin star ones. I tried to do it at home without any tools.
Spare Ribs (beef or pork), Ziploc bag, Salt & Pepper, Fajita BBQ sauce, Sugar & honey combined, Red wine, Garlic, herbs
Broccoli is a superfood, I used it with tofu in this dish. The peanut satay sauce that you can buy at a supermarket as a substitute for sesame makes it easy to prepare this dish. It's both healthy and easy to cook.
I made dumplings using chicken and leftover vegetables in the fridge. Coat in egg and breadcrumbs and some vinegar to make it delicious, even when cold.
Chicken breast fillets, Carrot, celery, onion, Cabbage, Ginger, spring onions, Chicken stock granules, Potato starch, Eggs, Vinegar, Flour, Sliced bread, Oil for frying
Spanish mojama is the red meat of the tuna, pickled in salt and sundried. It's the tuna version of parma ham or cured ham. If you are given this as a souvenir, try eating it this way, it's suitable as an hors d'oeuvre.
200g of konjak pasta is only 12 kcals. Use shop bought taramasalata as a sauce to make this healthy and delicious dish in 5 minutes. You'll be beach-ready!
Konjak potato noodles (shirataki), Taramasalata (shop-bought), Chicory, Shredded nori sheet, Salt & pepper, Chilli powder
Spaghetti vongole uses clams and white wine. This time, I added onion, anchovy paste and vegetable consomme to make it a really deep taste. Dunk a baguette into the sauce to enjoy this dish twice!
Spaghetti, Clams, White wine, Olive oil, Onion, Garlic, Dried chilli, Anchovy paste, Vegetable consomme, Spring onions
You can use this versatile sauce with almost anything - add to pasta, spread on grilled chicken or fish or as a dip for crudites...the list is endless.
After many years of trial and error, I finally succeeded to make this okonomiyaki crispy on the outside and chewy on the inside. It's just like the ones you really enjoy in a restaurant!
