【Ingridients】Makes for 2 Olive oil 1/2 teaspoon Carrots 1 (very fine julienne. Preferably using knife than using a grater. Texture is much better if you use a knife.) Irish whiskey 1/2 teaspoon (op) Egg 1 Salt a hint Sesame oil a dash (op)
1.Heat olive oil then add carrots, fry for 1 min.1 2.Put Irish whiskey onto carrots, mix them. 3.Poor beaten egg in the frying pan, add salt and mix roughly with carrots. 4.Put a dash of sesame oil, when egg is cooked turn off the heat.
Such a quick and simple meal but combination is so good, enjoyable dish from Okinawa (Lovely Island in Japan, very much similar culture to Ireland !).
[ingridents] Serve 2 Olive oil 1/2 teaspoon Onion 1/2 (chopped) Garlic(chopped) 1 teaspoon Potato 1 (chopped roughly) Water 2 cups Broccoli 200g (cut into small florets) Salt 1/2 teaspoon Milk 1 tablespoon Cream cheese (op) 17.5g=1 portion of Laughing cow
1.Heat olive oil in a pan, add onion and garlic, fry for few min. 2.Add potato and water into the pan, bling to boil. Then add broccoli and salt, Cook for 5 min. 3.Leave the pan from the heat, use a blender to make smooth puree. 4.Return the pan onto low heat, bling to boil add milk then cream cheese and mix well.
[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.