Boil the Noodles and Cauliflower for 6-8 minutes in salty water. In the meantime, start preparing the curry sauce by heating the oil for a minute then adding the finally chopped onion, ginger and garlic. Stir until golden. Then add turmeric, coriander, tomato paste and a tiny little bit of water (70ml or so) Stir from time to time and cook for 3-4 minutes.
The paste will start to thicken, you’ll know it’s time to add the coconut milk. Cook for another 5-6 minutes and stir occasionally. Drain the noodles and cauliflower, add them to the mix and stir gently. Your awesome (no) Curry Cauliflower Noodles are ready to serve, Bon appetit!
You can add more turmeric and tomato paste to have a stronger flavor, and garnish with anything green you have (I used spring onion) You can also substitute noodles with plain cooked or steamed rice. Tip: If you like it a bit more saucy, just add 2 tablespoons of water.
This recipe couldn’t be any easier! Steam cook all vegetables for 18 – 25 minutes. Add the salmon in the last 8 minutes, and make sure everything is well cooked before serving. Bear in mind that the recommended steaming time changes according to the size of cut vegetables.
Once the salmon starts to cook, in another pot bring 400g of water to a boil. Dilute the starch and homemade paste in 50g of room temperature and add it to water. Slowly start to add the cream and cook for 3-4 minutes while continuously stirring.
There’s so many ways you can assemble the dish, I find the below visually appealing, Guten!
First things first, heat the oven to 200°C. Then make sure the salmon is bone free and cut it into 2*2 cms pieces. In a small bowl start preparing the marinade by mixing the soy sauce, mustard and honey then add the salmon and stir to make sure every piece of the salmon is well covered. By now, the oven should be ready, place salmon on a parchment paper and bake 4 10-12 mins.
In one pot, start boiling the spaghetti (Follow instructions on the pack) Wait for 5 or so minutes then in another pot heat the sunflower oil then add the onion, garlic cloves and leeks and stir.
Once you’ve achieved the above color, the spaghetti should be done. Drain them well from water and add them to the leak mix. Add sesame oil and lemon juice, and keep aside. The salmon is also by now ready, all you need to do is to pick your favorite spaghetti plate and serve this delicious dish warm. Bon Appetit 🙂
200g sugar Pinch of Salt 20g baking powder 100g dark chocolate bar
First heat the oven to 180°C. Now using the hand mixer (something similar to –> https://bit.ly/2Xzr1j4) mix butter, flour, eggs, milk, sugar, salt and baking powder at medium speed. Once done, fatten the inside of the mold with some butter, make sure it’s tightly secured then fill 3/4 of it with the mix. Bake for 50 min then remove the molds and place on cooling tray for an hour or so and only then remove the molds. You would want to see a golden color as the below:
Break the chocolate bar into small pieces. Bring the heavy whipping cream to a boil then add the chocolate chips to it. As soon as the latter melts, remove and use to cover the cake before it thickens. Wait a few minutes for the ganache to cool down, and you are ready to serve.
If you’d like a lighter version, then melt the chocolate using a Bain Marie (basically using a big pot to heat water and placing a smaller bowl inside it to melt the chocolate) and using a brush cover the Easter bunny and the lamb with chocolate – once it cools down, it’s ready to be served. Enjoy and Happy Easter!