Roast Kimchi

This is an Iconic Classic Korean Dish that is one of my favourites to eat. Ingredients for 2 people 200g of Silken Tofu  ( Soft Tofu) 200g of Mixed Seafood 1/2 Courgette Sliced 1/2 Onion Sliced 4 Mushrooms Sliced 2 eggs Kimchi Optional Chopped Chilli Optional Sauce 1 Tbsp Chinese Chilli Oil 1 Tbsp Soy Sauce  ( you can also add more later) 2 Tsp of Korean Chilli Powder 1 Tsp of Minced Garlic 3 cups of water Method 1) Cook the veg in the chilli oil 2) Add the Soy sauce and garlic for 1 minute 3) Add the Seafood and cook for 1 minute 4) Add the water and bring to the boil and add the Tofu and cook for 3-5 minutes 5) If you want it more spicy add Chopped Chilli and Kimchi , Do check to see if you need more Soy sauce. 6) Add  the egg and swirl it in the pan until the egg white is cooked 7) Serve with rice

This is a classic Pear Tart. Pear is becoming my favouritefruit for cakes , slowly taken over Apple.Fortunately the method is quite easy to prepare with maximum taste. Ingredients Puff pastry ( Enough to  cover the base of your cake tin) 100g of Soft Butter , extra to grease 100g Caster Sugar 2 eggs 100g Ground almonds 3-4 pears cut into halves and cored or cut into slices your decision. Method 1) Preheat your oven @ 190 oC. 2) Roll out the pastry and get it to fit the base of  the loose bottomed greased cake tin. Trim off any  excess pastry around the rim. 3) Whisk the butter and sugar until pale  then add the eggs and almonds  and add on top of the cake tin smoothing the mixture with a  palette knife. 4) Add the pears on top 5) Bake for 1 hr or until the cake is Golden  and enjoy.

A Classic Lemon Cake Ingredients 150g Softened Butter plus extra for greasing 225g of Caster Sugar 6 Eggs separated Zest and Juice of 4 lemons 300g of Ground almonds 115g potato flour Icing sugar for dusting Method 1) Preheat oven to 200 oC and grease a loose bottoms cake tin 2) Cream the butter and sugar then add the egg yolks and add the lemon zest and juice 3) In another bowl  whisk the egg whites until they form soft peaks 4)Fold the egg whites to the cake mixture 5) The sieve the flour and add the almonds and mix throughly 6) Bake in the oven for 10 minutes @ 200 oC then turn it down to 150 oC and bake for an hour

Its always nice to make Fish with a sauce and cheese and herb sauce is one of the easiest. Ingredients 4 Fillets Fish such as Cod 40g butter 40g Flour 300ml of Cold milk  added a bit at a time Seasoning Pinch of Nutmeg Big Handful of Grated Cheddar Cheese Herbs of your choice, I added what I am growing so a little bit of Chervil ,Parsley and Tarragon Method  1) Fry the Cold in a hot pan with Butter and Oil  for about 3 minutes either side. 2)  Whilst the fish is  cooking you can make the Roux by frying the butter and when melted adding the flour. 3) Too this you add the milk a bit at a time whisking as you go  by the time you have poured it all it should start to become thicker. 4) If so add  the Nutmeg , seasoning  , cheese and herbs, If not you make and add more roux. 5)  Put the Fish on the plate and pour  the sauce on the top.

This is a very very easy sauce to make and works well as a pasta sauce , with chicken and steak. Ingredients 15g of Butter 1 Tbsp of Oil 250g of mushroom sliced 175ml of White wine 1 tsp of Dijon Mustard 200ml of Double cream salt and pepper Method 1) Heat your frying pan with butter and oil add the mushrooms over a low heat and cook for 10 minutes until there are soft. 2) Add the wine and cook at a medium heat for 10 minutes or until the wine is reduced by half 3) Add the Dijon mustard and mix it with the mushrooms well 4) Add the cream and heat through 5) Check for seasoning and then add to your chicken or steak and Enjoy

This is a lovely Korean dish that you must try some day. All the ingredients should be found in an asian supermarket Ingredients for 2-3 people 200g Tteok  ( Korean Rice Cake) 250g Udon 150g of Fish Cake 1/2 sliced Courgette 1/2 sliced Onion 1 chopped carrot 100g of Mushrooms of your choice 300ml of Korean anchovy stock or  1 tsp of Korean anchovy stock powder mixed with 300ml of biling water. 3 Tbsp of Korean Chilli paste 1 Tbsp of Sugar 1 Tbsp of Soy Sauce 1 Tbsp Method 1) Measure your Anchovy stock 2) Add Soy Sauce ,Korean Chilli Powder , Chilli paste and Sugar 3) Add Rice cake , Fishcake , Courgette , Onion , Carrot and mushroom and boil together 4) Once boiled add the Udon Noodle heat until vegetables are cooked

Korean cake is a lovely light , fluffy and creamy soft cake which I bake for special occasions such as birthdays Please try. Ingredients Sponge 3 Eggs 100g of Caster Sugar 90g of Plain Flour 20g Melted Butter Syrup Ingredients 50ml Water 40g Caster Sugar 1/2 Tsp Orange Liker Cake Decoration 500ml of Double cream Sugar 50g Around 15 Strawberries chopped   Method for the Sponge 1) Add  a Bowl into a bigger bowl with hot water. In the bowl add the egg and set your whisk to high and whisk for 1min 30 seconds. 2) Then add the sugar in 2  to 3  sections and whisk for 4 minutes on a high setting 3) Sieve the flour then fold and then add the melted butter and Mix well 4)Bake in a round cake tin for 30 mins at  180 oC Method for the rest of the cake 1)  Making the Syrup buy boiling Sugar and water , Once it boils cool  down by moving to a bowl then mix orange Liqueur 2) slice 8 Strawberries 3) Cut the sponge in 3 layers 4)brush the syrup on the top of the ca

This is an easy dish to do with maximum flavour the recipe was adapted from a recipe on French cooking academy Youtube page https://www.youtube.com/channel/UC0lG3Ihe4LGV851lODRIS5g Ingredients for 4 500-750 grams of  Casserole steak approx 300 ml of  good beef or veal stock approx 300ml of  Red Burgundy wine 1 carrot diced 1 Onion diced 1 Bouquet Garni 2 Garlic Gloves 20 grams of Plain Flour For Garnish 100 grams of Mushrooms Fried 100 grams of bacon cut into cubes  Fried 10 shallots or pearl onions  Carmelised by covering in water , 2 big pinches of sugar and 2 nudges of butter and cook until water evaporates. Parsley Method 1) Brown the beef and set aside whilst doing  turn your oven at 240 oC , and slowly warm the wine and stock 2) Then cook the carrots and Onions for  5 minutes 3) Add the beef back and  add the flour and put in an oven for 5 minutes 4) Take out and mix the flour well 5) Add the stock and wine so it just covers the meat 6)  Add the garlic

This cake is a classic and well worth the effort Ingredients Sponge 3 Eggs 100g of Caster Sugar 90g of Plain Flour 20g Melted Butter Creamcheese Filling 2 Gelatin Sheets 220g of Room temp Cream Cheese 70g of Caster Sugar 80g of plain yoghurt 130ml of Double cream Coffe Syrup 100ml of water 50g of granulated sugar 15g of instant coffee 2 tsp of Rum Decoration 4 Tbsps of Cocoa Powder Dark Chocolate Shavings Method for the Sponge 1) Add  a Bowl into a bigger bowl with hot water. In the bowl add the egg and set your whisk to high and whisk for 1min 30 seconds. 2) Then add the sugar in 2  to 3  sections and whisk for 4 minutes on a high setting 3) Sieve the flour then fold and then add the melted butter and Mix well 4)Bake in a round cake tin for 30 mins at  180 oC Method for the rest of cake 1) Once sponge has cooled cut in half 2)Make the coffe syrup by adding all the coffee syrup ingredients except the Rum over a low heat until it boils when it co

This is a great Fried Chicken recipe to enjoy over a beer or your favourite drink. Ingredients 500 grams of Chicken 4 Tbsp of Cornflour 1 Egg Beaten Marinade 24 hrs before 2 Tbsp of Mirin 2 Tbsp of Soy Sauce 1 tsp of minced Garlic Ingredients for the sauce 6 Garlic Cloves , Finely Chopped 5 cm piece of Ginger, sliced 2 Red Chillis Chopped 12 Tbsps of Sweet Chilli Sauce 2 Tbsp of Soy Sauce Juice of 2 Limes Garnish with Chopped Parsley or Coriander Method 1) Add all the marinade ingredients together and add the chicken 24 hrs before , this will make the meat soft 2) Then add the Cornflour ot the marinade and chicken and one egg 3) Then Shallow fry the chicken until cooked and set aside 4) Then Fry the  Garlic , Ginger and Red chillis for 2 minutes and when cooked at the Lime Juice , Soy sauce and Sweet Chilli sauce , then add the chicken back for a few minutes so each chicken piece is coated in the sauce. 5) Garnish with Parsley or Coriander and serve immedi

Home made Cookies are always the best and this is nice Ingredients 150g Room Temp Butter 100g Brown Sugar 20g Caster Sugar 1/2 Tsp of Salt 1 Egg 170g of Plain Flour 30g of Almond Powder 1 Tablespoon of Cocoa Powder 1/2 tsp of Baking Powder 70g of Choco chips Method 1) In an Electric Whisk , Whisk your butter for 20-30 seconds 2) Then Add the Brown Sugar , Caster Sugar and Salt and mix on a low setting for 1 min and 30 seconds 3) Then add the Egg and whisk on low setting for a minute 4) Sieve the flour , almond flour and baking powder and mix with in the cookie mixture , whislt mixing , Whilst mixing cut the mixture with your wooden spoon and mix 5)Add the Choco Chips and mix roughly 6) make little patties with some space between and add a few choc chips for decoration on each  one 7) Bake at 180 oC for 12-15 minutes and enjoy

This is a very easy version of the popular Spanish dish Ingredients for 4 You can put anything in you like but this was my  choice at the time 150 grams of Scallops 150 grams of King Prawns 300 grams of Squid 200 grams of Cod cut into bite size chunks 1 red pepper cut into 1 cm  size chunks 1 Green Pepper cut into 1 cm size chunks 3 Shallots finely chopped 3 garlic cloves finely chopped 600ml of Seafood or fish stock A big pinch of Saffron 1 tsp of Hot Spanish Paprika 300g of Paella Rice , if you cant find use risotto rice Method 1) Fry the garlic when it starts to sizzle add the shallots and fry for about 4 minutes ( Medium high heat) 2) Then add the peppers and cook for 3 minutes 3)  Then add the rice 4) Add the stock , paprika and saffron and bring to the boil then  let it simmer on a medium high heat 5) Add the Seafood then stir it to so  its all equally distributed , then leave the paella for 20 minutes without stirring. 6) The stock should be mostly abso

This is a lovely South Asian Curry with a plethora of flavours which is aided by different spices, I increase the flavour by adding coriander , some Thai Basil and Voetnamese Coriander which I grow. Ingredients Enough Chicken for 4 people 1-2 tin of full fat good quality Coconut milk 3 potatoes , quartered 1 Teaspoon of Sugar 1 Teaspoon of Salt Spice paste 1 Small onion ,finely chopped 1 Tablepoon of minced Ginger 1 Tablespoon of miced Garlic 2 Tablespoons of Coriander 1 Tablespoons of Cumin 1 Teaspoon of ground Fennel 2-3 Teaspoons of Chilli Powder 1 Teaspoon ground Turmeric 1/2 Teaspoon of ground cinamon 1/2 Teaspoon Ground Cloves 1/2 Teaspoon of Ground Cardamom Optional  Any herbs to hand , I added Thai Sweet basil ,Vietnamese Coriander and Coriander Method 1)  Make up the spice paste and mix with a little water , then Fry in a pan for 5 minutes 2) Then add the Chicken , Potatoes , Coconut Milk , Sugar and Milk 3)  Just before  you serve add your herb