[Ingredients] Serves 2 Olive oil 1/2 teaspoon Onion 1/2 (chopped) Carrots 3 (sliced) Ginger (chopped) 1 tablespoon Potatoes 1 (cut into 2cm cubes) Water 3 cups Salt a hint
1.Heat olive oil in a pan, fry onion until soften. 2.Add carrots, ginger, potato, then pour water. Cook for 20min. 3.Use a hand mixer to blend 2 then add salt.
★You can use butternut squash or pumpkin, sweet potato instead of potato. ★Add squeezed orange or lemon juice is nice too.
[Ingredients] Makes 12 small scones ( diameter 4cm) Plain white flour (preferably spelt) 150g Wholemeal flour (preferably spelt) 50g Baking powder 1 teaspoon Salt 1/4 teaspoon Butter 30g (or Olive oil 2 tablespoon) Onion (chopped ) 2 heaped tablespoon Cheddar cheese 30g (chopped small peaces) Egg 1 + 1 for greasing Yoghurt 2 tablespoon Milk 2 tablespoon
1.Preheat the oven 200℃. 2.Mix plain white flour, wholemeal flour, baking powder and salt in a big bowl. 3.Rub in the butter with your hand. Then add onion, cheese, mix well. 4.Add beaten 1 egg, yoghurt, milk and mix them by spoon. Finally use your hand to make a dough. 5.Flatten to the dough 3cm thick. Then stamp out round using a cutter. 6.Transfer to a baking tray. Beat the other egg and brush over the scones. Then bake for 12 min.
★You can add some spices like, black pepper, dried chili, mustard seeds etc. Fresh or dried herbs are nice too, like rosemary, thyme.
[Ingredients] Makes 2 Olive oil 1 teaspoon Onion 1 (chopped) Garlic 3 cloves (chopped) Mushrooms 5~6 (sliced) Risotto rice 1 cup Butter 1/2 teaspoon Water 3 cups Sea salt 1/4 teaspoon Kelp about 2cm×5cm Carrots 1/2 (roughly chopped) Butternut squash (3cm cubes) 1 cup Zucchini (courgette) 1/2 roughly chopped Miso paste (any type) 1 teaspoon Milk 2 tablespoon Young spinach or pakchoi handful Parsley chopped 1 teaspoon as a garnish
1.Put olive oil, onion, garlic into heavy pan, fry them until they soften. Add mushrooms and fry them a bit more. 2.Add butter and rice (unwashed) into the pan, fry for 2 min. 3.Add half the water into the pan then put salt, kelp, carrots. When water starts to boil, turn down the heat to between moderate and low. 4.After 10min add half of the remaining water into the pan, when it starts to boil again, add butternut squash then boil for another 5 min. (if the water evaporates too soon, you can add another half the remaining water) 5.Add the rest of the water and zucchini (courgette), boil for 3 more minutes. 6.Mix miso, milk, young spinach then turn off the heat. 7.When you serve, put parsley as a garnish.
★It seems complicated but it’s not. If you make this recipe a few times it’ll become very handy. You can choose tomato or creamy flavor. ★I omitted cheese but of course you can add if you wish.
[Ingredients] Makes sharing small potions between 2 Use a pudding basin (for 300ml) Butter 50g + for greasing the basin Brown sugar 50g Orange marmalade 50g + 2 table spoon for topping Irish Whiskey 2 table spoon (op) egg 1 plain flour 50g baking powder 1 teaspoon
1.Creamed butter and brown sugar, add marmalade & Irish whiskey, mix well. 2.Add beaten egg then flour and baking powder and mix them. Grease the basin by butter, put marmalade at the bottom. Then add 2. 3.Use tin foil to seal the top of the basin. 4. Put the basin in a pan, add boiling water just cover the basin half way then heat the pan. Boil for 40min. Keep the water the same depth.
1.Combine miso paste, Irish Whiskey, honey. 2.Put half of 1 into a dish then put pork fillets onto it. 3.Add rest of 1 onto the pork fillets. Cover the dish and put it into a fridge, leave it overnight. 4.The next day. Place each pork fillet onto individual pieces of baking paper, make into parcels and fold them to make “en papillote”. 5.Preheat the oven 200℃. Place the parcels on a baking tray and bake in the oven for 15 ~ 20 min until just cooked.
★You can use red wine instead of whiskey. But Irish whiskey makes lovely sweetness and depth to the dish I think. I hope you can try it.
[Ingredients] Makes 1 medium jam jar (about 300g) Tomatoes 3 small sizes (skin off) Onion 1/2 (chopped) Garlic 3 cloves (chopped) Ginger 1 teaspoon (chopped ) Apple 1/4 (chopped) Rains 1 tablespoon Balsamic vinegar 2 tablespoon Irish whiskey or red wine 1 teaspoon（op） Honey 1 tablespoon Salt 1/4 teaspoon
1.Chopped tomatoes then put them with seeds in a heavy pan. 2.All ingredients goes into the pan. Turn on to moderate heat. When started to boil, turn to low heat. Cook for 20 min. 3.Cooling it down in the pan.
★You can add chili (raw or dried), nutmeg or cinnamon, if you like. Cumin makes unique relish. ★Pear is nice, instead of apple or use both.
[Ingredients] Makes 2 Potato 1 Butter 1 teaspoon Milk 1 tablespoon Olive oil 1 teaspoon (half for frying onion & cabbage, another half for cooking the potato mixture) Onion 1/2 (chopped) Cabbage 2 outside leaves (preferably strong green colour) Salt a hint
1.Cook a potato, then mash it. Mix butter and milk, then set aside. 2.Put 1/2 teaspoon of olive oil, onion, cabbage in a frying pan, fry them until softened. Then mix with mashed potato, add salt. 3.Put 1/2 teaspoon of olive oil into the frying pan which was used for onion & cabbage. Push the potato & onion, cabbage mixture into the frying pan. 4.Bake for 3 minutes by moderate heat then turn the potato mixture and cook for another 3 min.
[Ingredients] makes 8 Butter 40g Plain white flour (preferably spelt ) 100g Baking powder 1/2 teaspoon Raw cane sugar 40g Raisins 1 tablespoon Beaten egg 1/2 or 2 quail eggs Milk 1 tablespoon
1.Preheat oven to 200℃. 2.Rub butter into flour and baking powder in a bowl. When flour becomes a yellowish colour, it’s fully mixed. 3.Add sugar, raisins, beaten egg, milk, mix well. Form the dough, then make 8 small balls. 3.Put onto a baking tray. Lightly press down the top of the dough balls. Bake for 10~ 12 min.
himaar
