All posts tagged: Dinner

Bao Buns with Crispy Chicken

Published by Monica

I have had an obsession with bao buns since the first time I had them at a restaurant in London called ‘On The Bab’. The spicy mayo, crispy chicken and pickled onions against the softness of the hot freshly baked buns are a match made in heaven!!! I do hope you try this recipe because they are fairly easy to make they just need a bit of time and patience. This recipe makes about 16 buns which can feed 4 really hungry people. Ingredients: Pickled Onions: 1 big red onion, thinly sliced 2 teaspoons of sugar 2 teaspoons of white vinegar Spicy Mayo: 1/2 cup of mayo 1/4 cup of sriracha (add more if you like it spicier) Crispy Chicken: 2 chicken breasts, sliced into fat strips 3/4 tablespoon of garlic powder 1 teaspoon paprika, whichever one you prefer Salt & pepper to taste 3 cups natural yogurt About 2 cups of flour or more Bao Buns: 2 1/2 cups of flour 2 tablespoons of skim milk powder 2 teaspoons baking powder 2 teaspoons instant …

Avocado Toast & Eggs

Published by Monica

Few are the things that top the simplicity and taste of an avocado toast with eggs and whether its for breakfast, lunch or dinner these are hard to resist. Im sorry in advance for making you drool now but you will thank me later as these come together in 10 minutes! Ingredients: Favorite bread, toasted 1/2 an avocado, smashed Egg cooked as preferred Salt & Black pepper Method: Mash the avocado with a pinch of salt. Spread it over the toasted bread. Top it with egg Season with salt and black pepper Buon Appetito!

Leeks Quiche

Published by Monica

Rustic quiche are my favorite ever! Creamy and cheesy quiche is perfect for brunch, lunch and dinner and I simply love it with a simple side salad dressed in lemon and oil. I used store bought shortcrust pastry and it made my life so much easier! Ingredients: 1 pack shortcrust pastry, defrosted 2 big leeks, washed and roughly chopped 2 garlic cloves, crushed A couple of springs of fresh thyme leaves 4 eggs 300 ml cooking cream, at room temperature 1/2 cup Labneh or sour cream 100 gr mozzarella, shredded 1 cup grated parmesan A pinch of nutmeg Salt and pepper to taste Method: Start by blind baking the pastry. While the pastry is cooking cook the leeks in a bit of olive oil till wilted. Add the crushed garlic, thyme leaves and season with salt and pepper. In a bowl add the eggs, cooking cream, mozzarella, parmesan, labneh or sour cream and the nutmeg. Season to taste and give it a good whisk. When the pastry is ready add the cooked leeks in an …

Conchiglioni with Ricotta and Walnuts

Published by Monica

A classic Italian pasta bake that is usually made with ragu or ricotta and spinach as a filling and baked in tomato sauce and bechamel…delicious right? I wanted something a bit lighter for summer days so I filled the shells just with ricotta and walnuts and used only marinara. The end result turned out very flavorful! If you try it let me know! Ingredients: 30 conchiglioni 250 gr ricotta A handful of good quality walnuts, chopped 1/2 tsp nutmeg 70 g Parmesan cheese, grated Season to taste being careful as Parmesan is already full of flavor A jar of your favorite marinara sauce or your own Some fresh basil leaves, chopped, to garnish 50 g Parmesan  grated to serve Method: Cook the conchiglioni a little less than the time required for al dente then drain and let the pasta cool. I would advise to separate the shells before they cool as they may stick together. Cover the bottom of an oven dish with some of the tomato sauce.  Using  a teaspoon or a piping bag …

Vospov Kofte – Red Lentil Patties

Published by Monica

This is a traditional armenian dish that will surely gather all the family around the table. So flavorful and healthy usually these patties are served with a salad (recipe below) , fries and pickles. Dig in and enjoy!! Ingredients: 2 cups red lentils, cleaned and washed 4 cups of water 1 ½ cup fine bulgur, washed till water runs clear 2 big onions, very finely chopped 1 heaped tablespoon cumin 1 teaspoon paprika Salt to taste 1 tablespoon red pepper paste, optional Olive oil or vegetable oil as needed Method: Place the washed lentils in a deep pan and add the water. Season with salt and let it come to a boil. Reduce heat and, skimming white foam from water, let them cook  for about 30 to 40 minutes until smoochy. Turn off the heat and add the bulgur. Give it a good stir,  cover pan and let sit till lukewarm and bulgur has absorbed all the remaining water. In the meantime fry the onions until just about golden. Add them all to the lentils …