Zesty & Spicy

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Korean chicken salad

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Full disclaimer: I havent made the Korean fried chicken in this recipe.  I’ve also use pre-made Japanese Wafu dressing which is decently easy to make but the goal of this meal was that it had to be done quick.  Both of these recipes will be done at a later time when I have cracked the code for the perfect fried Korean chicken and  the famous sesame dressing.

So, as mentioned above, it was a leftovers from a takeout of one of my favorite Korean place because sometimes, we have to jazz up the leftovers in our fridge.

At this point, to even call it a recipe is a little far fetch in my book but eh, since the Instagram post got a decent amount of attention, it must be worth posting here as well.  Hope you enjoy this entry and you get inspired to make your own colourful salad.

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Bee pollen cupcakes with jam.

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The jam part of this recipe is quite simple.  I had mulberries in my freezer that I mixed with cane sugar and brought the mixture to a boil.  After a few minutes, the berries starts to fall apart and the jam appears.  Since they have a LOT of annoying little seeds, after blending the mixture even more (I used the trust worthy hand blender for that) I’ve strained it to remove them.  What’s left is more like a coulis than an actual jam but it doesn’t matter because it’s delicious.

You may use any other types of berries or fruits as long as they have a little tartness to them.  That little tartness will be balancing the sugar of the bee pollen which is the star of today’s recipe.

Since the beginning of the pandemic, more than ever before, I’m mostly buying local produces or at least as much as possible.  Intermiel was the first local company I happily gave my support to as they were so generous with me in the past and still always repost my instagram stories.  Beside being total sweethearts, I like knowing my money goes to passionate people which is exactly how this apiculture company started.

Today’s bee pollen cupcakes were my way to celebrate receiving my second online order from them and the recipe was created from another recipe for vanilla cupcakes made for a friend a few weeks ago.  If you remove the bee pollen of this recipe, they stand great on their own as well without being too sweet.  The original recipe was topped with diplomat cream which you can image is sweet enough.

On this have a wonderful day and hope you enjoy this recipe.

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Week day wholewheat carrot muffins

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There’s a few snacks out there that reminds me of my childhood and carrot muffins is one of them.  Fight me on this but, the best way to enjoy them is warmed up with soft salted butter.  This is a much lighter version of the classic carrot muffin of my childhood because, let’s face it, there was probably a ton of oil in those. Nonetheless they are perfect for the lunch box and the recipe gives exactly five beautiful muffins for each day of the work week.  For those afternoon snacks at the office when you’re craving something sweet without gaining a million pounds.

Since the final sugary taste is noticeable but not overpowering, they would be amazing with a sugary cream cheese glaze but, that would make them super caloric and let’s reserve those for the weekend.

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Kimchi & lobster pancakes

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Every time I get the chance to eat at ChezBong in Chinatown, the Korean green onion pancakes is something I almost always order.  What’s being presented to you, today, isn’t an authentic Korean recipe but it’s been inspired by the savoury pancakes recipe you can find in Maangchi‘s cookbook.  It’s been said on Twitch already but, thank you so much again to the sweet reader who bought me this book, so much deliciousness in there from such an incredible lady.

So here it is… my twist on the beloved Korean green onion pancakes made with homemade kimchi, lobster, grilled corn and the obvious: green onions.

Bon appétit!

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My ultimate vegan sandwich

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This is another amazing way to use the seitan we’ve created the other day.

Lately, it’s my go to sandwich at either breakfast (I ate one a few minutes ago), lunch or dinner when I don’t feel like breaking my head much and want something that will keep me full for hours.  It’s honestly massive and kind of hard to bite through it but, obviously, nothing worth having comes easy in life right? XD

Joke aside, when I get sandwiches this high in restaurants, it makes giggle because there’s no way to look proper while eating this and it becomes a great exercise of “no giving a shit” because nobody looks cute trying open their mouth way too wide to fit an enormous sandwich in it.  You clearly don’t have to make it that big but, like they say…. go big or go home!? XD

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Under 20 minutes seitan pasta for one

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After throwing you in to the seitan world, it would be a good idea to give you a little inspiration on what you can make it it.  If you’ve made a batch of my homemade seitan recipe already, this super quick pasta dish might be right up your alley.  It literally took me under 20 minutes to get everything ready and it was also eaten in a record time.

Some things in life shouldn’t be complicated and this is the perfect example.  Hope you enjoy this dish.

20 minutes seitan pasta for one
 
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Prep time
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Total time
 
Author:
Recipe type: Quick & Easy
Cuisine: Vegetarian
Serves: 1-2 portions
Ingredients
  • ½ tablespoon of oil (I used avocado)
  • 1 green onion, sliced
  • 1 tablespoon of tomato paste
  • 3 tablespoons of fresh cream
  • 2 garlic cloves, minced
  • ⅛ cup of chopped sun dried tomatoes
  • ½ heaping cup of small cubes of homemade seitan
  • 1 tightly packed cup of cooked buckwheat penne (or any cooked pasta you like)
Instructions
  1. - Start with heating the oil in the pan and drop the seitan cubes. Grill for 3 minutes.
  2. - Add the onions and garlic, keep grilling for another 3 minutes
  3. - drop the rest of the ingredients, cook for an extra 3-4 minutes
  4. - serve and enjoy!
  5. makes 1 big portion or 2 small ones

 

Pulled Pork & Sweet Corn Pancake

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As a pretty good attempt of making me work a little harder on this food blog and social media, I’ve been trying to do these step by step, improvised and not always exact recipes called #FoodieExperiments on my Instagram story.  It’s basically just me cooking on a regular night, looking at my fridge and wondering what I’m gonna make.  Unless the other recipes that were more practiced and tweaked, those experiments stays a little bit more to real life.

In this one… I wanted to make pulled pork arepas, with some left overs, but realized that I didn’t had the right flour.  Creativity strike and this is what came out.  I hope you enjoy this first step by step recipe for the pulled pork and sweet corn pancake.

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Egg Parmesan “Pasta” Breakfast

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EggParmesanPastaBreakfast-11

I felt a little wild after watching all those cooking shows on Netflix and this is where this dish comes from.  You often see big chefs trying to re-invent dishes in order to enhance their guest’s experience through confusion and technique so my mind went… why not making a breakfast that looks like dinner!?

….right?? 🙃 Why not.

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