THE PESTO’S YET TO COME

ME

TOFU SERVE: 4 TOTAL TIME: 20 MINS (PRESS OVERNIGHT FOR A FUN TIME) HTTPS : / / W W W . YOU T U B E . C OM/ W AT C H ? V = ID G W L 5 D F G C Q

INGREDIENTS 5 cups soy milk (1litre) 1/2 cup water [118ml] 1 1/2 tablespoons fresh juice [22ml]

lemon

DIRECTIONS Combine the water and lemon juice. Heat the soy milk in a large pot. Bring it to a boil, remove from heat and stir for 2-3 minutes to cool. Remove the soy milk from heat and stir half of the lemon mixture into the soy milk for 1-2 minutes Stand the spoon or spatula straight down into the milk to stop the spinning motion  Add the rest of the lemon mixture and stir the spatula back and forth After a minute, the soy milk should start to separate and curds will begin to form. Cover the pot with a lid and let sit for 10 to 15 minutes. The soy milk will have completely separated into bits of soybean curd and liquid. The Liquid should be rather clear and yellowish. Line the tofu press with a cheesecloth  Ladle the soy curds into the cheesecloth. Use the tofu press to squeeze out the water. Let sit for 30 minutes to an hour. Unwrap the tofu and place in a bowl of very cold water. This will help the tofu

LENTIL

CURRY/ DAHL SERVE: 4 TOTAL TIME: 40 MIN

INGREDIENTS 1 onion 2 garlic cloves 1 tsp each turmeric, cumin, chilli,

coriander, garam masala, cinnamon Tin of tomatoes Coconut milk (optional) 350g red lentils 900ml vegetable stock 500g rice

DIRECTIONS Add the onion and garlic mixture with a

splash of oil into a large pan on medium

heat, and cook until transparent. Keep adding water as needed. Add all of the spices and cook for a couple of minutes. Add in the chopped tomatoes, red lentils, stock and lemon juice, stirring together

Bring to the boil and simmer for

approximately 20 minutes. Cook for up to 45 minutes Serve with rice

SHEPARD'S PIE (TECHNICALLY IT'S COTTAGE 3.14159265359 BUT SHHHHH)

SERVE: 6  TOTAL TIME: 50 MINS HTTPS : / / THE TOM AT OT R E E . C OM / S H E P H E R D S - P IE % E 2 % 8 0 %8B/

INGREDIENTS 1 1/2 lb ground beef 2 kg mashed potato  1 medium onion chopped 4 cloves garlic minced 3 tbsp butter 3 tbsp flour 1 -1 1/2 cups beef broth 2 1/2 cups peas and carrots 1 tsp thyme 1 tsp basil pepper and salt to taste 1 cup shredded  mozzarella cheddar cheese

or

DIRECTIONS Grease a casserole dish. Prepare mash, set aside Saute onion and garlic in butter over medium low heat. When onion becomes translucent add beef, thyme, basil, and pepper…cook until browned. Add the flour to the beef mixture, Cook approximately 2-3 mins, stirring constantly. Add the broth and continue stirring until the mixture thickens to gravy consistency Add peas and carrots, combine Heat mixture for 3-4 minutes. Salt to taste. Pour beef and vegetable mixture into a medium casserole. Top with mash Sprinkle with cheese Bake 35 minutes at 180C

ARRO Z CALDO SERVE: 5 TOTAL TIME: 50 MIN

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INGREDIENTS 2 tbsp oil 1 onion, diced 2 cloves garlic, crushed 1 (2 inch) piece fresh ginger, sliced 1kg chicken 1 tablespoon fish sauce 5 ¼ cups chicken broth 1 cup rice salt and pepper to taste 1 spring onion, chopped 1 lemon, sliced (optional) 1 teaspoon fish sauce (optional)

thinly

DIRECTIONS Step 1 Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes. Step 2 Pour the chicken broth into the pot. Add rice and stir. Bring the mixture to a boil; cover & cook for 10 minutes, stirring occasionally. Season with salt and pepper. Garnish with the green onion, and serve with lemon and fish sauce

UBE

CUPCAKES SERVE: 12 TOTAL TIME: 55 MIN HTTPS : / / THE U N L IKE L YB AKE R . C OM /

INGREDIENTS For the Ube Cupcakes: 2 pcs large eggs 100 g granulated sugar 125 ml veg oil 250 g ube jam 3 tsp ube extract 113 g cake flour 1 tsp baking powder 1/2 tsp salt For the Ube Whipped Cream Frosting: 1 tsp unflavoured gelatine 2 tbsp cold water 250 ml heavy cream 3 tbsp granulated sugar 1 tbsp ube extract

DIRECTIONS Cupcakes; To make the ube whipped cream frosting, Preheat oven to 180C. in a bowl, sprinkle 1 tsp gelatin  into 2 tbsp cold Line a cupcake pan,set aside water and set aside to bloom (about 2 minutes). Whisk eggs, sugar and oil. Whip 1 cup heavy cream with 3 tbsp sugar and 1 tbsp ube extract on medium speed until you reach Add ube jam and ube extract,

medium peaks. whisking until combined. After 2 mins, microwave the gelatin for 10 seconds Sift cake flour, baking to dissolve. powder and salt into your ube

Stir to combine and bring to room temperature. mixture. Add a dollop of the whipped cream into the gelatin Gently stir just until combined. to temper it. Scoop batter into prepared liners, Then add the tempered gelatin to your whipped cream and continue whisking until you reach stiff a little over 1/2 full. peaks Bake for 20-25 minutes. Remove

Frost and decorate cupcakes  from pan and cool

PEANUT

BUTTER

CHOCOLATE CAKE SERVE: 16 TOTAL TIME: 1HR 15 MIN HTTPS : / / W W W . B B C G OOD F OOD . C OM / R E C IP E S / P E AN U T B U TTE R- C HOC OL AT E - C AKE

INGREDIENTS 200g cold unsalted butter, diced, plus extra for greasing 2 tbsp cocoa powder 200g  dark chocolate roughly chopped 300g light brown muscovado sugar 4 large eggs 175g self-raising flour 1 tsp baking powder For the peanut butter icing 250g unsalted butter at room temp 600g icing sugar 300g smooth peanut butter 100ml double cream 75g salted pretzels

PEANUT

BUTTER

CHOCOLATE CAKE SERVE: 16 TOTAL TIME: 1HR 15MIN HTTPS : / / W W W . B B C G OOD F OOD . C OM / R E C IP E S / P E AN U T B U TTE R- C HOC OL AT E - C AKE

DIRECTIONS For the cupcakes: Heat oven to 180C and grease 2 x 22cm round cake tins, Put the cocoa in a small bowl with 100ml hot water. Whisk until smooth. Put the butter and chocolate in a heatproof bowl set over a pan of simmering water and melt gently together Remove from the heat and cool In a large bowl, beat the sugar and eggs together until thick and pale. Pour in the chocolate mixture, mixing until smooth and fully combined. In a separate bowl, mix together the flour and baking powder. Sieve the dry ingredients over the chocolate mixture and fold together. Add the cocoa mixture and mix to combine. Divide the batter in the tins and bake for 30-35 mins. Cool the cakes and remove from the tin

For the icing: Beat the butter in a large bowl with an electric whisk until light and creamy. Beat in the icing sugar a little at a time, then add the peanut butter, mixing until smooth. Add a pinch of salt and the cream, mixing until smooth. Use a large serrated knife to slice each cake in half. Place the first round of cake onto a cake board or serving plate and top with a thin layer of icing. Repeat until all the cake layers have been used.

To decorate, spread the leftover icing over the top and sides of the cake using a spatula (or a knife i guess) Finish by pressing the pretzels onto the top and sides –  I mean if you wanna

BANAN A BREAD SERVE: 1 LOAF TOTAL TIME: 1 HOUR

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INGREDIENTS 50g margarine 125g light or dark brown sugar  1 large egg 2 ripe bananas, mashed 200g self rasing flour 1tsp cinnamon (optional) 1 tsp vanilla extract (optional) Splash of milk

DIRECTIONS Preheat oven to 180C Grease and line a loaf tin In a large bowl beat the sugar and butter together using a wooden spoon until combined Add the egg, vanilla and mashed banana and beat again for 1 minute. Fold in the sifted flour and cinnamon Beat mixture with your wooden spoon until combined. Add a splash of milk if the mixture is too stiff, you want a dropping consistency. Spoon mixture in to a loaf tin and bake for 45min - 1 hour or until a knife pushed in to the centre comes out clean. Dust with icing sugar Best eaten within 3-4 days.

PINEAPPLE UPSIDE DOWN CAKE SERVE: 8-10 TOTAL TIME: 55MIN HTTPS : //THED OM ES TI C R EB EL . C OM / 2 0 1 7 / 0 8 / 1 6 / TH E- B ES TPIN EA PPL E- U PS I D E- D OW N - C A KE/

INGREDIENTS TOPPING: ¼ cup salted butter, melted ½ cup brown sugar 5-7 pineapple rings, drained and juice reserved Maraschino cherries CAKE: 3 Tbsp veg oil ¾ cup granulated sugar 1 large egg ½ tsp salt 2 tsp baking powder 1 tsp vanilla extract 1 & ⅓ cups all-purpose flour ¼ cup full-fat sour cream or Greek yogurt ½ cup milk ¼ cup pineapple juice

PINEAPPLE

UPSIDE DOWN CAKE SERVE: 8-10 TOTAL TIME: 55 MIN HTTPS : / / THE DOM E S T IC R E B E L . C OM / 2 0 1 7 / 0 8 / 1 6 / T H E - B E S T PIN E APPLE - U PS ID E - D OW N - C AKE /

DIRECTIONS Preheat oven to 180C Lightly grease the bottom and sides of a 9" round cake pan In a small bowl, combine the melted butter and brown sugar and pour the mixture into the bottom of the cake pan, spreading it out evenly. Arrange the pineapple rings around the pan and cherries in between. In the bowl of a stand mixer, cream together the oil and granulated sugar until moistened. Beat in the egg, salt, baking powder, and vanilla until combined. Beat in the sour cream. Gradually add some of the milk, alternating with the flour until a soft batter comes together. Gently beat in the pineapple juice last. Carefully pour the batter over the pineapples in the pan, careful not to disturb their placement. Bake for approx. 40-45 min Cool for 10-15 minutes, then very carefully invert the cake onto a platter or plate

KOREAN BBQ CHICKEN SERVE: 4-6 TOTAL TIME: ???

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INGREDIENTS 6 medium sized garlic cloves, minced or pressed 1-inch knob of fresh ginger root 1/2 cup soy sauce 1 tablespoon rice wine vinegar 4 spring onions 1 tablespoon white sesame seeds 3 tablespoon white granulated sugar 2 medium kiwis, peeled and diced 1 teaspoon fresh ground black pepper 2 teaspoon red pepper flakes 2 lbs chicken wings

KOREAN BBQ CHICKEN SERVE: 4-6 TOTAL TIME: ???

HTTPS : / / W W W . E AT T H E L OV E . COM / KOR E AN - B B Q- C H IC KE N - R ECIPE/

DIRECTIONS Combine the ingredients in a bowl(excluding the chicken) Spoon out 1/2 cup of the marinade and reserve it in a small bowl Place the chicken wings in a ziplock bag and pour the marinade into the bag. Massage the chicken Place the bag in a large bowl and refrigerate for 8 hours or overnight, To broil the wings, place wings on a rack of a broiler pan. Broil 4-5 inches from the heat, for about 10 minutes per side, or until the chicken is cooked through. While the chicken is broiling take the reserve marinade out and puree it in a food processor until smooth. Pour the marinade puree into a medium size nonstick pan. Cook the marinade for about 2-3 minutes on medium heat until it darkens in color and thickens. Once the chicken is done, baste the chicken with the reduced marinade. Serve immediately.