Delicious Recipes for the At-Home Chef
As we continue to practice physical distancing and stay home, most of us have embraced our inner chef and have become experts at baking and making gourmet pantry meals. But for those of us who have no idea how to manoeuvre around the kitchen, we’ve found some easy recipes you can whip up in under 30 minutes.
Before you know it, you’ll be hosting virtual weekend brunches and after-work happy hours with the culinary masterpieces you’ve created.
Our tastebuds are in for a savoury treat from this Bon Appetit recipe.
Sweet and Salty Fig Toast
What You Need:
– Seeded bread
– Neufchatel cheese
– Olive Oil
– Flaky sea salt
– Step 1 – Spread toasted seeded bread with softened cheese.
– Step 2 – Top with sliced ripe figs and drizzle with olive oil and honey
– Step 3 – Sprinkle with flaky sea salt.
For more breakfast recipes, visit Bon Appetit.
Unlike the other meals, dinner was always my favourite part of the day. It allowed me to try new recipes and unwind from the day and truly appreciate what I was eating. This recipe from Jamie Oliver has me excited for noodles again.
What You Need:
– 2 x 350 g higher-welfare pork fillets
– 1 handful of Szechuan peppercorns
– 7 cm piece of ginger
– 1-3 fresh red chillies
– 2 cloves of garlic
– 125 g oyster and shiitake mushrooms
– 1 red pepper
– 1 bunch of spring onions
– 200 g pak choi
– ½ a bunch of fresh coriander
– 300 g medium free-range egg noodles
– 2 teaspoons sesame oil
– 2 tablespoons sunflower oil
– 300 g beansprouts
– 2 teaspoons fish sauce
– 6 tablespoons oyster sauce
– 75 ml organic chicken stock
– low-salt dark soy sauce
– Thinly slice the pork fillets.
– Crush the peppercorns in a pestle and mortar until fine, then rub all over the pork slices.
– Get your prep done upfront: peel and finely grate the ginger, deseed and finely chop the chillies (to taste) and garlic, tear the mushrooms, and deseed and roughly chop the pepper. Trim and chop the spring onions and pak choi. Pick and finely chop the coriander leaves.
– Cook the noodles according to the packet instructions, then drain and briefly refresh under cold running water.
– Heat a wok and a frying pan over high heat until hot.
– Pour the sesame and sunflower oils into the hot wok, add the ginger, chilli and mushrooms and fry for 1 minute, or until slightly coloured. Throw in the pepper, spring onions, pak choi, garlic and beansprouts and stir-fry until wilted.
– Add the noodles, fish and oyster sauces, the coriander leaves and the stock and stir-fry for 2 to 3 minutes, or until the noodles are hot. Season taste with soy sauce.
– Meanwhile, drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes on each side, or until cooked through and golden.
– Top with the pork and tuck in.
For more dinner recipes, visit Jamie Oliver.
With spring in the air, it calls for a fruity cocktail with a twist. It’s the perfect drink for the days (or weekend) where you just want to relax. Try this drink recipe from Nespresso.
Grapefruit & Thyme Coffee Cocktail | Serving 1
What You Need:
– 1 cl of vanilla syrup
– 2 units of ice cubes
– 5 leaves of dried thyme leaves
– 10 cl of grapefruit juice
– 5 leaves of coriander leaves
– 1 unit of Robusta Uganda Capsule
– Step 1 – Put the vanilla syrup in the glass
– Step 2 – Put some dried, previously crushed, thyme leaves, the grapefruit juice and two ice cubes in a shaker and shake for a few seconds. Pour in the glass
– Step 3 – Separately, make an espresso (40 ml) and shake it with a couple of ice cubes. Pour the coffee in the glass.
– Step 4 – Decorate with a dried thyme sprig and serve
For more drink recipes, visit Nespresso.
Carol’s look may be minimalist, and her favourite clothing lines known for simplicity, but she works her role as Marketing Coordinator to the maximum and with her super-power energy. Organized and button-down, Carol rolls up those chic sleeves and gets it done. Throw in a journalism background to keep it real, and a great quick smile to deliver the spin. Which reminds us, she’s fast too. Must be all that running.