Steamed asian fish parcels

Ingredients

• 1 tablespoon Light Soy sauce to serve

Parcels

• 150g cod fillet, skinned and boned
• 1 small carrot, peeled and cut into fine batons
• 6 spring onions, trimmed and finely diced
• 1 teaspoon fresh ginger, peeled and grated
• 1 small red chilli, finely minced
• 3 cloves garlic, peeled and finely minced
• 1 teaspoon Chinese five spice
• 4 Chinese cabbage leaves

Stir-Fry

• 1 teaspoon sesame oil
• 1 large carrot, peeled and cut into thin batons
• 6 spring onions, trimmed and cut into equal size strips
• 50g Chinese leaves or white cabbage, finely shredded
• 1/2 teaspoon Chinese five spice

Instructions

1. Put the carrots into the centre of a Chinese leaf or cabbage leaf and then sit a piece of cod fillet on top.
2. Scatter the ginger, garlic, spring onions and chilli over the top of the fish fillets and then sprinkle over the Chinese five spice.
3. Gather the sides of the cabbage leaf up and around the fish, to cover it completely and secure the parcels with some tooth picks.
4. Place the parcels in a steamer and steam over boiling water for 10 to 15 minutes, checking to see if the cod is cooked after 10 minutes.
5. Just towards the end of the cooking time for the parcels, heat up a large wok and add the sesame oil, add the prepared stir fry vegetables and Chinese five spice and stir fry for 5 minutes, until they are cooked but still crunchy to the bite.
6. Serve the parcels immediately with stir-fry vegetables on the side with some soy sauce. Be careful as you open the parcels, as steam will escape.

Carrot & orange juice

Ingredients

• 4 large carrots
• 1 orange, peeled

Instructions

1. Pass the carrots and orange through the juicer and pour over ice

GOURMET MEATLOAF

Ingredients

• 1 cup fine fresh bread crumbs
• 1/3 cup milk
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 medium celery rib, finely chopped
• 1 medium carrot, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cider vinegar
• 1/4 teaspoon ground allspice
• 3 slices bacon, chopped
• 1/2 cup dried cherries or pitted prunes, chopped
• 1 1/2 pound ground beef chuck
• 1/2 pound ground pork
• 2 large eggs
• 1/3 cup finely chopped flat-leaf parsley
• 1/2 cup ketchup

Instructions

1. Preheat oven to 350 degrees F.
2. Soak bread crumbs in milk in a large bowl.
3. Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes.  Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes.  Remove from the heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper.  Add to bread crumb mixture.
4. Finely chop bacon and cherries or prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
5. Pack mixture together into a loaf and place in a shallow baking dish.  Spread ketchup over top and bake for approximately 1 1/4 hours.

No Noodle Pad Thai

INGREDIENTS

• ¾ pound daikon radish, peeled
• 4 medium carrots, peeled
• ½ pound zucchini
• ½ pound bean sprouts
• 4 green onions, finely sliced
• 12 to 14 ounces organic extra-firm tofu, drained and very gently squeezed of excess moisture
• 1 small handful cilantro leaves, chopped, plus extra for serving
• 2 tablespoons sesame seeds, preferably black, plus extra for serving
• 4 small wedges of lime, for serving

Peanut sauce

• ½ cup peanut butter or almond butter
• ¼ cup lime juice
• 2 tablespoons tamari or other soy sauce
• 2 tablespoons honey
• 2 teaspoons grated fresh ginger
• 1 pinch red pepper flakes
• About 3 tablespoons water, to thin

INSTRUCTIONS

1. Prepare the vegetable noodles: Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the radish, carrots and zucchini, if using. Transfer the noodles to a large serving bowl. Add the bean sprouts, onions, chopped cilantro and sesame seeds to the bowl.
2. Slice the tofu: Halve your slab of tofu lengthwise through the middle so you have two large, 1-inch thick slabs. Stack the slabs on top of each other and slice them into 4 columns lengthwise, then turn the tofu and slice across the columns to make ¼-inch wide squares of tofu. Gently transfer the tofu to the serving bowl.
3. Make the sauce: In a small bowl, whisk together all of the sauce ingredients until the sauce is smooth and creamy. Taste and adjust seasoning if necessary—the sauce should taste very bold at this point.
4. If you will not be serving all 4 portions immediately, portion off the amounts of vegetable/tofu mixture you need for now. Drizzle in enough dressing to coat the portioned amount. Use your hands to gently toss the mixture until every single strand is coating in dressing. Serve pad Thai with a wedge of lime and a sprinkle of extra chopped cilantro and sesame seeds. Store leftover vegetable/tofu mixture separately from the dressing and dress just before serving.

CHEESY QUINOA VEGETABLE BAKE

INGREDIENTS

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 cup broccoli florets
• 1 cup carrot coins
• 1 cup zucchini or yellow squash, chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 4 ounces grated Gruyere cheese
• 4 ounces grated cheddar cheese, divided
• salt and pepper, to taste

DIRECTIONS

1. Add the quinoa, water, onion powder, and garlic powder to a small sauce pan and bring to a boil over medium heat. Reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. Place quinoa in a large mixing bowl.
2. While the quinoa is cooking, steam the vegetables for 10 minutes or until tender crisp. Add to the bowl with the quinoa.
3. Melt the butter in a small sauce pan. Whisk in the flour and continue cooking and whisking for 2 minutes.
4. Slowly pour in the milk, whisking constantly, and continue cooking until thickened, about 3 minutes.
5. Remove from the heat and stir in the Gruyere and 2 ounces of the cheddar. Whisk until smooth and melted.
6. Pour the cheese sauce over the quinoa and vegetables and stir to combine. Taste and add salt and pepper as needed.
7. Pour into a greased 2 quart casserole dish. Top with the remaining cheddar. Bake at 350 degrees for 15 minutes.

RAINBOW VEGETARIAN PAD THAI WITH PEANUTS AND BASIL

INGREDIENTS

Pad Thai

• 4 ounces brown rice noodles
• 1 zucchini
• 1 red pepper
• half a yellow onion
• 2 carrots
• 2 tablespoons oil
• 1 egg, beaten
• ½ cup peanuts, chopped
• ½ cup fresh herbs like cilantro, green onions, and basil, chopped

Sauce

• 3 tablespoons fish sauce or vegan fish sauce substitute
• 3 tablespoons brown sugar
• 3 tablespoons chicken or vegetable broth
• 2 tablespoons white vinegar
• 1 tablespoon soy sauce
• 1 teaspoon chili paste

INSTRUCTIONS

1. Place the uncooked noodles in a bowl of cold water to soak.
2. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces.
3. Shake up the sauce ingredients in a jar.
4. Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp. Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.
5. Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
6. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

Fried Rice Restaurant Style

Ingredients

• 2 cup enriched white rice
• 4 cup water
• 2⁄3 cup baby carrot, chopped
• 1⁄2 cup frozen green peas
• 2 tbsp vegetable oil
• 2 egg
• 1 soy sauce
• 1 sesame oil

Directions

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

One-Pan Cheesy Pasta Bolognese

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• ¾ cup grated carrots
• 1 lb. ground beef
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• ¼ teaspoon crushed red pepper flakes
• ½ cup red wine
• 1 tablespoon Worcestershire sauce
• 1 can diced tomatoes with juice
• ⅓ cup heavy cream
• 1 cup water
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 12 oz. pasta
• ¾ cup Parmesan cheese, grated
• 1½ cups mozzarella cheese, shredded, divided

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and carrots, and cook for 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the ground beef and cook, breaking up into small pieces with a spoon, until browned, 4 to 5 minutes. Add in dried oregano, basil, and red pepper flakes. Next, add the red wine and stir to combine. Add Worcestershire and canned tomatoes, stirring to combine. Pour in the heavy cream. Stir to combine. Add salt and pepper.
2. Pour in the water and bring to a boil. Add pasta, stir well. Cover pan and cook until pasta is tender, stirring occasionally.
3. When pasta is tender, gently stir in grated Parmesan and ½ cup of mozzarella cheese. Scatter the remaining mozzarella evenly over top. Turn off the heat. Place lid over skillet and allow mozzarella to melt, 2-3 minutes.

Vietnamese Style Chicken and Cabbage Salad

Ingredients

• 2 cooked chicken breasts, shredded
• 1 small head Savoy Cabbage, thinly sliced
• 1 cup julienned carrots
• 6-7 green onions, thinly sliced longways
• 1/4 cup Mint leaves, roughly chopped
• 1/4 cup Basil leaves, roughly chopped
• 1/4 cup Cilantro leaves, roughly chopped

Nước chấm Inspired Salad Dressing

• 1/4 cup water
• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1 1/2 tablespoons honey
• 1/2 teaspoon apple cider vinegar
• 1 tablespoons Olive Oil
• 1/2 red seeded chili, chopped

Method

To roast chicken breasts

1. Place them in a baking dish with a cup of chicken broth and roast them at around 300 degrees for about 25 minutes or till cooked through, baste a few times. Cool a bit then pull into thin strips or shred with a fork. Set aside.
2. Thinly slice the cabbage, carrots and spring onion tops into long strips, then roughly chop the herbs and place all the above ingredients into a large bowl.
3. In a separate bowl or mason jar, measure out all the dressing ingredients. Shake or mix well.
4. Pour the Dressing over the salad, toss and serve with Sriracha or other chili sauce.

Carrot Cake

Ingredients

• 1 and 1/3 cups (185 grams or 6.5 ounces) all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon (or 1 teaspoon if you love cinnamon)
• 1/4 teaspoon ground nutmeg
• 1/2 cup (100 grams or 3.5 ounces) granulated sugar
• 1/2 cup (100 grams or 3.5 ounces) light or dark brown sugar
• 2 large egg
• 1/2 cup plus 1 tablespoon (135 ml) canola oil (or vegetable, safflower)
• 1 teaspoon vanilla extract (optional)
• 200 grams (about 1 and 1/3 cups packed) grated carrots (first grate the carrots, then measure)
• 3/4 cup (80 grams) pecans or walnuts, roughly chopped
• Cream Cheese Frosting:
• 4 ounces (115 grams) cream cheese, softened to room temperature
• 1/4 cup (55 grams or 1/2 stick) unsalted butter, softened to room temperature
• 1/2 cup (60 grams) powdered sugar, sifted
• 1 teaspoons vanilla extract (optional)

Instructions

Preheat oven to 325F/160C. Butter a 9×5-inch loaf pan.

In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.

In a mixer bowl fitted with paddle attachment, beat together eggs, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2 minutes. On low speed and with the mixer running, add the oil slowly and beat until combined. Turn off mixer. Fold in (by hand) carrots until combined. Fold in dry ingredients just until combined. Don’t overmix. Fold in nuts.

Pour the batter into prepared loaf pan. Bake for about 60 minutes until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.

To make the frosting:

In a mixer bowl fitted with the paddle attachment, beat the cream cheese, butter and vanilla extract on medium speed for 1 minute until creamy and combined thoroughly. Add powdered sugar and beat until the mixture is fluffy and smooth. If the frosting is too thin, add more powdered sugar until desired consistency is reached. You can add pinch of salt or lemon juice to cut the sweetness. Spread frosting over the top of the cooled cake. Decorate with walnuts or pecans if desired.

Store cake in an airtight container in the refrigerator for up to 4 days.

Cake is best served at room temperature.