Crêpes bretonnes

  60 crêpes - Prep time: 10 min

Ingredients:
 6 to 8 eggs

 300g of sugar

 15g salt

 1kg all purpose flour

 50g salted butter

 2 liters of milk

 1 dash of rhum, or vanilla extract, or bière (optional)

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• In a large bowl, beat the sugar with the eggs. Add half of the milk while mixing.
• Slowly mix flour and slat in until blended. Don't overmix.
• Mix in butter and second half of milk.
• Mix in optional flavouring.
• No need to chill. Can be cooked immediately, or chilled for later use.
  

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From www.ouest-france.fr/leditiondusoir/2018-10-19/voici-la-vraie-recette-de-la-crepe-bretonne-8394fbd7-5033-4bf4-9840-306c65303dea

Thai beef salad

 

 2 servings - Prep time: 20 min - Cook time: 50 min

Ingredients:
 200g good quality beef steak - sirloin, room temperature

 1 Tsp soy sauce

  2-3 cups lettuce, cut in strips

 1/2 cup cherry tomatoes, cut in halves

 1/2 cucumber, cut lengthwise and sliced

 1/2 small bell pepper, thinly sliced

 1/4 medium red onion, thinly sliced

 1/4 cup cilantro leaves, chopped

 1/4 cup mint leaves, chopped

 

Dressing:

 1 Tbsp cilantro stepped, finely chopped 

 3 Tbsp lime juice

 2 Tbsp fish sauce

 2 tsb sugar

 1 tsb chili pepper (optional)

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• Season your beef steak with soy sauce and pepper. Let it sit for 15 minutes.
• Grill your steak over a very hot grill to get the grill marks. Cook to your desired done-ness. Let the steak rest for 5 minutes, then slice thinly across the grain.
• Mix together dressing ingredients in a small bowl. Taste and adjust sweetness, saltiness and tartness according to your taste.
• In a large mixing bowl, combine beef, salad ingredients and dressing.

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Adapted from www.recipetineats.com

Salted Brown Butter Chocolate Cookies

 24 cookies - Prep time: 30 min - Cook time: 10 min

Ingredients:
1 cup salted butter

1 cup light brown sugar

1/2 cup granulated sugar

2 large eggs

2 tsp vanilla extract

1 tsp baking soda

1 tsp coarse sea salt

2 1/2 cups all-purpose flour

2 cups semi-sweet chocolate chips 

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• In a medium saucepan over medium heat melt the butter and bring it to a boil. Once it starts boiling swirl the pan, or stir constantly until the butter passes the foamy phase and becomes a deep amber color.
• Remove from heat and allow butter to cool for 20 minutes.
• While the butter is cooling preheat the oven to 350°F.
• Line a baking sheet with parchment paper and set aside.
• Add the light brown sugar, granulated sugar, eggs, vanilla, baking soda, and salt into the cooled butter and stir to combine using a rubber spatula or wooden spoon.
• Stir in the flour until the dough comes together and the ingredients are evenly incorporated.
• Finally mix in the chocolate chips.
• Using a large cookie scoop (3 tablespoon sized), scoop the dough out onto the lined baking sheet, 2 inches apart. *See note in the post for my trick to pretty cookie tops!
• Bake the cookies for 10 – 12 minutes until the edges are lightly golden and the centers are just set.
• Remove the baking sheet from the oven and allow the cookie to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. 
• If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.

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From cookiesandcups.com

Pizza sauce

For 2 pizzas - Prep time: 5 min

Ingredients:

1 6oz can tomato paste

1 15oz tomato sauce

1-2 Tbs oregano

2 Tbsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 Tbsp garlic salt

1/4 tsp ground black pepper

1 tsp sugar

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• Mix tomato paste and sauce together until well
• Add the rest of the ingredients
• Use in your favorite pizza recipe
  

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Inspired from joyfoodsunshine.com

Grilled Asian Salmon

 4 servings - Prep time: 5 min - Cook time: 10 min

Ingredients:
1 lb salmon, sliced or filleted

5 garlic cloves, peeled and chopped
2 inch piece of ginger, peeled and chopped

1 1/2 Tbsp soy sauce 

1/2 Tbsp oyster sauce

1 Tbsp honey

1 tsp sesame oil

pepper and salt

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• Preheat oven at 200ºC
  
• Place ginger, garlic under the slamon on a baking dish. 
• Mix soy sauce, oyster sauce and honey
  
• Brush half of mixture on the salmon
• Bake in the oven. Brush other half of glaze half way through cooking. 

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Inspired from rasamalaysia.com

Beef Satay

4 servings - Prep time: 15 min - Cook time: 10 min

Ingredients:
1 Tbsp ginger, grated
4 garlic cloves, crushed
2 Tbsp onion, minced
1/4 cup brown sugar
1/4 cup fish sauce
2 Tbsp vegetable oil
2 Tbsp soy sauce
2 Tbsp ground coriander
1 Tbsp ground cumin
1/2 tsp ground turmeric
1/8 tsp cayenne pepper
1 2-inch piece of fresh lemongrass, white part
2 lbs beef top sirloin

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• Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
• Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade. 
• Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
• Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.  
• Serve with Peanut Dipping Sauce.

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From allrecipes.com

Fried Rice with Kale and Turmeric

2 servings - Prep time: 15 min - Cook time: 10 min

Ingredients:
2 Tbsp coconut oil, divided

1 cup cool cooked white or brown rice
1 small bunch kale, ribs and stems removed, leaves torn
4 scallions, sliced, whites and greens separated
2 garlic cloves, thinly sliced
1 Tbsp ginger, finely chopped
1 tsp ground turmeric

kosher salt
1 eggs
1 Tbsp fresh lime juice
Lime wedges for garnish

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• Heat 1 Tbsp oil in a large nonstick skillet over medium.
• Add rice, breaking up lumps and pat down into an even layer. Cook, undisturbed until crisp, about 2 minutes. 
• Toss and continue to cook, adding kale by handfuls and letting wilt, about 3 minutes.
• Season with salt. When hot, transfer to plate.

•  Heat remaining 1 Tbsp oil in same skillet.
• Add garlic, ginger and white of scallions, stirring often, until softened and fragrant.
• Sprinkle turmeric, then stir in eggs, blending whites and yolks with spatula.
• Season with salt and cook, stirring until eggs are barely set. 
• Return rice and kale to skillet. Toss to combine. 
• Add lime juice. 
• Garnish with scallions greens and lime wedge.

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From epicurious.com

Le Flan de Maman

6 serving - Prep time: 15 min - Cook time: 40 min

Ingredients:
80 grams sugar for caramel
1 liter milk1 Tbsp vanilla or coffee extract
80 grams sugar
 6 eggs

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• Preheat oven at 180ºC
• In a sauce pan, mix milk, sugar, and extract. Bring to a boil. Set aside and let cool.
• Make caramel in the flan dish and coated the edges of the dish. 
• Once the milk is cool enough, mix eggs in, one at a time. 
• Pour into dish and cook in the over in a bain marie for 40 or until set. 

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From Maman

Spicy Italian Broccoli

4 servings - Prep time: 5 min - Cook time: 8 min

Ingredients:
1 head broccoli, broken into florets
1/3 cup water
1 Tbsp butter
1/4 tsp red pepper flakes
1 garlic clove, minced
pinch of salt

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• Add all ingredients into a pan with tight fitting lid and place over high heat. 
• Cook 5 minutes or until water has evaporated. Turn heat to low, stir and cook for another 2-3 minutes or until broccoli has desired crispness.

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Adapted from idratherbeachef.com

Pad thai

2 servings - Prep time: 20 min - Cook time: 15 min

Ingredients:
4 oz pad thai rice noodles
1 Tbsp neutral oil
1 large shallot
4 garlic cloves, chopped
2 tsp ginger, chopped
2 eggs, whisked
6-8 oz, tofu, chicken or prawns, thinly slices
1 carrot, cut into thin sticks
1 cup broccoli florets, steamed, or any veggies you have in your fridge
Fresh bean sprouts
salt and pepper to taste

Sauce ingredients:
4.5 Tbsp fish sauce
4.5 Tbsp brown sugar
4.5 Tbsp rice wine vinegar (or tamarind water)
1.5 tsp soy sauce
1/4 tsp chili flakes

Garnish:
Cilantro or green onionsRoasted peanuts
Lime wedge

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• Cook noodles until just pliable (not totally soft). Drain and set aside.
• Make pad thai sauce: in a  small bowl, mix fish sauce, sugar, vinegar, soy sauce and chili flakes.
• In wok, saute the protein with salt and pepper and set aside.
• In wok, heat oil over medium heat. Add shallot, garlic and ginger. Stir and cook a few minutes until fragrant. 
• Make a well in the center. Add eggs. Scramble and break apart in little bits.
• Add carrots and broccoli, saute for 2 minute.
• Add noodles. Add sauce. Add protein. Cook until noodles are soft. 
• Toss in bean sprouts.
• Serve and sprinkle with sprouts and garnish.

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Adapted from feastingathome.com

Gobi butter Masal

A lot - Prep time: 60 min - Cook time: 0 min

Gravy Ingredients:
1 tsp neutral oil
1 kg tomatoes, chopped
3-4 bay leaves, 
3 whole kashmir ired chilies
2 cinnamon sticks
2 green chilies
5-6 green cardamom
1 Tbsp ginger, chopped
1/2 cup cashew nuts
 1 cup water

Ingredients:
800g cauliflower florets
2 Tbsp flour
1/2 tsp salt
1/2 black pepper
1/4 cup water
1/4 cup butter
1 tsp neutral oil
2 tsp kashmiri chili powder
1 Tbsp ginger paste
1 Tbsp green chili paste
2 tsp salt
2 tsp sugar
2 tsp fenugreek powder
1 Tbsp garam masala
1/2 cup of milk
6-7 springs of cilantro, chopped

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• In a large pan, on high heat, add 1 tsp oil, tomatoes, bay leaves, kashmiri chilies, cinnamon stick, green chilies, cardamom, ginger, cashew nuts and water. 
• Stir for a minute, than cover, lower the heat and simmer for 15 minutes, mixing every now and then.
• Remove from stove and let cool down. Blend mixture to a smooth paste and keep aside.

• Preheat over to 425ºF. 
• In a small bowl, mix flour, salt and pepper and 1/4 cup of water. Mix to a smooth, thin batter. Pour over and coat all the cauliflower florets. 
• Place coated cauliflower on baking sheet and roast in the oven until crispy. 

• In a large pan, on medium heat, add butter, oil, chili powder, ginger paste and green chili pate and sauté for a few second. 
• Add gravy, salt. On high heat, stir continuously until mixture boils. Lower the heat, cover and simmer for 10 minutes, mixing every now and then. 
• And sugar, fenugreek, garam masala, milk, cilantro. Mix well. 
• Add roasted cauliflower and cook for 2 minutes.

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Adapted from Indian Vegetarian Recipes youtube channel

Salmon Tacos with Juicy Citrus Salsa

6 tacos cups - Prep time: 15 min - Cook time: 15 min

Main ingredients:
1/2 lbs salmon filets
1 tsp chili powder
1/2 tsp cumin
1/2 tsp oregani
1/4 tsp salt
1/8 tsp black pepper
6 corn tortillas

Salsa:
1 medium orange, peeled and diced
1/2 avocado, diced
1 jalapeño or serano pepper, minced
1/4 red onion, minced
1/2 cup fresh cilantro, chopped
1/2 lime,  juiced
1/2 tsp salt

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• Heat the oven to 450ºF.
• In a small bowl, whisk together chili powder, cumin, oregano, salt and pepper.  
• Place salmon on baking sheet and sprinkle with seasoning. 
• Bake until cooked (about 4-6 minutues per half-inch of thickness)
• Make salsa by combining all the ingredients. 
• Once salmon is cooked, use a fork to roughlt shread into large pieces. 
• Heat up tacos, add salmon and salsa.

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Adapted from gimmesomeoven.com

Chili Lime Steak Rub

for 1/2 lbs steak - Prep time: 10 min - Cook time: 0 min

Ingredients:
1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp oregano
1/2 tsp salt
1/2 tsp black pepper
1 garlic clove, minced
2 Tbsp lime juice

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• Combine all the ingredients
• Rub all over the steak!

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Adapted from tasty.co

The BEST Margarita Recipe

1 large margarita - Prep time: 5 min

Ingredients:
1 1/2 oz silver margarita
1 oz Cointreau
3/4 oz freshly-squeezed lime juice
1/2 oz simple syrup
ice
coarse salt

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• Run a lime slice around the top rim of a glass and dip rim in salt.
• Add tequila, Cointrean, lime juice and simple syrup in cocktail shaker and shake.
• Fill glass with ice and pour margarita. Garnish with extra lime wedge.

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Adapted from gimmesomeoven.com

Roasted tomatillo salsa

3 cups - Prep time: 10 min - Cook time: 0 min

Ingredients:
1 1/2 lbs tomatillos
5 fresh serronos or jalapeños
4 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoon coarse salt

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• Preheat broiler.
• Remove husk and clean tomatillos.
• Broil chilies, tomatillos and garlic on broiler pan 2 to 3 inches from heat, turning once, until tomatillos are softened and lightly charred, about 7 minutes.
• Peel garlic and pull off top of chiles. 
• Put all ingredients in blender and purée.

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Adapted from epicurious.com

Chicken Tinga

4 servings - Prep time: 15 min - Cook time: 60 min

Ingredients:
1 1/4 lbs chicken - any part, with or without bone
1 Tsp vegetable oil

6 oz tomatillos, peeled
6 oz plum tomatoes

4 cloves garlic
1 small white onion, finely chopped

2 tsp dried oregano

2 bay leaves

2 Tsp cider vinegar

2 cups chicken stock

2 to 3 canned chipotle chilies in adobo sauce + 1 Tsp sauce from can

or 2 jalapeños

1/4 inch fresh ginger, finely minced

2 tsp fish soy
salt and pepper

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• Season chicken generaously with salt and pepper. Heat oil in medium saucepan. Add chicken and cook without moving until well browned, 6 to 8 minutes. Flip chicken and cook 2 minutes. Transfer to plate. 
• Immediately add tomatillos, tomatoes and garlic to pot. Cook flipping occasionally, until blistered and browned in spots, about 5 minutes. 
• Add onion and cook until softened about 2 minutes. 
• Add oregano and bay leaves, stir for 30 seconds.
• Add vinegar and chicken stock.
• Return chicken to the pot until cooked through, 20 to 30 minutes. Transfer chicken to a bowl and set aside.
• Continue cooking the sauce at a hard simmer until reduced to about half of its original volume.
• Add chipotle or jalapeños. Discard bay leaves. Blend sauce with an immersion blender until relatively smooth, with small chunks. 
• Shred the meat, and return to sauce. 
• Add fish sauce and stir to combine.
• Bring to a simmer and cook until sauce thickens and coats chicken. 

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Adapted from seriouseats.com

Chinese Eggplant with Spicy Garlic Sauce

3 servings - Prep time: 10 min - Cook time: 20 min

Ingredients:
1 eggplant, diced

2 tsp vegetable oil
1 clove garlic, finely minced
1/2 tsp crushed red peppers (or fresh red pepper)
1/4 inch fresh ginger, finely minced
1 green onion, chopped (optional)
2 tsp soy sauce
2 Tsp black vinegar (substitute: 3/4 tsp balsamic vinegar, 3/4 tsp white wine vinegar, 4 tsp water)
1/2 tsp sugar
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• In a saucepan, over high heat combine 1 tsp oil and eggplant. lower heat and cook eggplant until soft, adding a little water if needed. 
• In a small bowl, combine soy sauce, vinegar(s) and sugar
• Set eggplant aside. Saute garlic, ginger, crushed pepper and green onion in a tsp oil until fragrant.
• Add in cooked eggplant and stir fry for a minute.
• Mix in soy sauce mixture.
• Serve immediately.

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Adapted from steamykitchen.com

Chicken Tandoori

4-6 servings - Prep time: 10 min

Main ingredients:

1 chicken, without skin, cut into 10 pieces or 5 chicken breast

First Marinade:
5 garlic cloves
5 inch square ginger
1 green chili
a splash of oil

Second marinade:
2 tsp chili powder
2 tsp lemon juice
a pinch of salt salt

Third marinade:
5 Tbsp yogurt
1 tsp lemon juice
2 tsp coriander
2 tsp dried fenugreek powder
1/2 tsp ground turmeric
1 tsp garam masala
1 tsp cumin powder
1 tsp paprika
1 tsp salt
1 tsp pepper

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• Blend ginger, garlic and green chili with a splash of oil until it forms a think paste
• Mix together chili powder, 2tsp of lemon juice with a pinch of salt until it forms watery paste
• Remove skin and make deep slices across the chicken breast
• Set aside 1Tbsp of the ginger and garlic paste, then rub the remaining over the chicken, making sure to get inside the slices
• Rub the chili powder and lemon paste over the chicken, again making sure to get inside the slices. Leave to dry for 30 minutes.
• In a mixing bowl, add the yogurt (1Tbsp per portion of chicken), 1 Tbsp of ginger and garlic paste, 1 tsp of lemon juice, 1 tsp of salt and the remaining of the spices
• Pour over the chicken and place in the fridge for 2 hours or overnight. 
• Cook in the over for 30-35 minutes until crisp and slightly charred. For even better taste, cook on a  grill. Serve and enjoy! 

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From snapguide.com

Indian Mint Sauce

4-6 servings - Prep time: 10 min

Ingredients:

1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
1 jalapeño chili, seeded and minced
3 Tbsp chopped onion
2 tsp cider vinegar
1/2 cup plain yogurt

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• Combine mint, cilantro, jalapeño and onion in a food processor. Process until very finely chopped.
• Mix in cider vinegar.
• Add yogurt and process just until combined.
• Season to taste with salt and pepper. 

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Adapted from www.epicurious.com

Eggplant and Squash Curry

4-6 servings - Prep time: 30 min - Cook time: 1 hour

Ingredients:

3 or 4 plum tomatoes, or 1 can diced tomatoes

1-1 1/4 lbs kuri, pumpkin or butternut squash, peeled and cut into bite-size pieces

2 Tbsp olive oil

Salt

Pepper

Nutmeg

2 small red bell peppers, seeded, quartered lengthwise and thinly sliced

2 small onions, quartered lengthwise and thinly sliced

4 cloves garlic, sliced

1 1-inch piece ginger root, peeled and grated

1-1 1/4 lb eggplant,  diced into bite-size pieces

2 Tbsp West Indian curry powder

1 Tbsp chili powder

1 tsp ground cardamom

1/2 cup mango chutney

2 cups chicken stock

Red rice

1 lime, zest and juice

1 bunch scallions, thinly sliced on an angle

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For fresh tomatoes

• Score skin with a sharp knife in an X on the bottom of each tomato.
• Place tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool.
• Peel, halve and slice tomatoes and reserve. 

For the sauce

• Preheat the oven to 425 degree F.
• Toss the squash with a drizzle of olive oil and season with salt, pepper and nutmeg.
• Arrange squash on baking sheet and roast 25-30 minutes, until tender and brown at edges. 

• Heat 2 Tbsp olive oil in large skillet with tight fitting lid. 
• Add the peppers, onion, garlic, ginger and season with salt and pepper. 
• Sauté  vegetables for a few minutes.
• Add eggplant, curry, chili  powder and cardamom.
• Stir to combine, cover and cook 12-15 minutes, stirring occasionally until eggplant is tender.
• Stir in squash, tomatoes, chutney and stock.

Before serving

• Cook rice, adding lime zest to water.
• Add lime juice and scallions when rice is cooked. 

• Serve curry on rice with extra chutney if wanted.

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From www.foodnetwork.com