Miso kimchi deviled eggs
2 Tbsp Kewpie Mayo*
1 tsp white miso paste
1 tsp Gochujang – Korean hot pepper paste
2 pinches fine salt
2 cracks fresh pepper
Maldon Sea Salt Flakes
scallion, sliced thinly
black sesame seeds
crunchy cluster type cereal – honey flavored is ok
e.g. Go Lean Crunch, Honey Bunches of Oats
For the eggs: Set a medium to large pot of water to boil. Prepare an ice bath in a large bowl. When the water is at a rolling boil, carefully lower the eggs into the water with a slotted spoon so that the eggs do not crack when they hit the bottom of the pot. Boil for EXACTLY 9 minutes and 30 seconds. Quickly place the eggs in the ice bath. Let them hang in there for about 5 minutes
Peel the eggs carefully so they keep their beautiful shape. Slice them in half and gently remove the yolks. For a clean cut, make sure to wipe your knife down after every cut! Push the yolks through a mesh sieve into a medium sized bowl. This will ensure you get a good consistency for the filling.
Add the Kewpie Mayo, white miso, gochujang, salt, and pepper to the yolks. Mix with a rubber spatula until just combined.
Fill a piping bag with star tip with the yolk mixture. Pipe the filling into the egg whites how ever your heart desires.
Plating & Garnishing: Place some kimchi onto the plate you will be serving the eggs on. I made a little pile in the middle. You can also make little heaps of kimchi to place your eggs on top of as well. Arrange the filled eggs on the plate.
Garnish each egg with a bit of the crunch cluster cereal, scallions, Maldon Salt, and black sesame seeds. Admire and Enjoy.
* Kewpie Mayois an incredibly thick, creamy Japanese mayonnaise. The bottle has a weird baby on it. Thats my favorite part. You can obviously use regular mayo, but this stuff is legit.
Salted caramel & macadamia pull-apart bread
For the dough:
3 cups (450g) plain flour
2 tsps dried yeast
¼ cup (50g) caster sugar
pinch of salt
2 oz (50g) butter, melted
⅔ cup whole milk, slightly warmed
For the topping:
1 cup (225g) caster sugar
2 oz (50g) butter
½ cup (125ml) cream
1 tsp sea salt flakes
¾ cup macadamia nuts, chopped
To make the dough, place all of the ingredients for the dough into the bowl of a stand mixer fitted with the dough hook. Work on a low speed for about 5-10 minutes or until the dough comes together and is smooth and elastic.
Cover the bowl with cling wrap and place in a warm spot to rise for an hour. The dough will not double in size, but will increase by about a third.
Meanwhile, make the salted caramel for the filling. Place the sugar with a splash of water into a deep saucepan. Heat over a medium heat until the sugar melts, begins to bubble, and then caramelises.
Once the sugar reaches an amber colour, remove it from the heat and carefully add the butter, cream and salt. Stir them in gently (the pan will bubble up), and then place the pan back on the heat for another 30 seconds or so, till the sauce thickens slightly. Set aside to cool completely.
Once the dough has risen, punch it down and place it on a well-floured surface. Roll the dough out to a 20x12inch (50x35cm) rectangle, and spread ¾ of the cooled salted caramel over the dough. Sprinkle almost all of the nuts over the caramel, reserving a few for the top. Now, slice the dough into six 12inch (35cm) strips. Stack the strips on top of each other, and cut them down into 5 stacks of squares. Place the squares vertically into a greased and lined loaf tin. Cover the tin loosely and leave to rise again for 30 minutes.
Preheat the oven to 350F/170C and then bake the loaf for 30-35 minutes or until it is golden brown and sounds hollow when carefully tapped on the top.
Leave to cool, drizzle with the remaining salted caramel and chopped nuts, and then serve!
Strawberry shortcake pancakes
For the pancakes:
1½ cups all-purpose flour
2 Tablespoons sugar
1 teaspoon baking powder
¾ teaspoon baking soda
⅛ teaspoon salt
4 Tablespoons butter, melted
1⅓ cups buttermilk
For the strawberry syrup:
2½ cups quartered strawberries
1 cup water
1 cup sugar
1 tablespoon cornstarch
1 tablespoon water
1 cup homemade or store bought whipped cream
sliced strawberries for garnish
Make Strawberry syrup first. Combine strawberries, 1 cup water, and 1 cup sugar in a medium saucepan. Bring to a boil. Boil 10 minutes. Reduce heat to medium-low and simmer 10 more minutes. In a small bowl, whisk together cornstarch with 1 tablespoon water. Pour into syrup and whisk well. Boil for 1 minutes and remove from heat.
Make pancakes. Mix dry ingredients in large bowl.
Combine egg, butter, and buttermilk in medium bowl and whisk to combine well.
Add buttermilk mixture to dry ingredients and stir until combined, but not more than necessary. Batter should be thick, but you can add a little more buttermilk if desired.
Heat large nonstick griddle pan or large skillet over medium heat.
Place about ½ teaspoon of oil on pan for each pancake and using a measuring cup scoop batter and pour on top of oil using about ¼ to ⅓ cup batter for each pancake.
Flip when bubbles start to rise to top and continue to cook until batter cooks all the way through. These are hearty pancakes and the batter will still be gooey in the middle if not cooked long enough. Be sure to keep heat low enough so that pancakes do not burn.
To serve place sliced strawberries between pancakes as you stack them. Top with whipped cream and strawberry syrup.
1 pink grapefruit
3 blood oranges
2 tbsp. thinly sliced red onion
3 tbsp. crumbled feta cheese
1 tbsp. fresh mint cut thinly
Take the citrus and slice off the top and bottom. Then sitting it on the flat edge take your knife and slice down following the curve of the citrus removing the peel and pith. Once it’s peel-free slice into 1/2 inch pieces until you have lots of pretty citrus discs.
Prepare the other ingredients and gentle mix together, let it sit for 20 minutes allowing flavors to come together.
Baked carrot cake doughnuts with lemon cream cheese frosting
For the baked carrot cake doughnuts:
makes 12-14 doughnuts
1 stick of butter, room temperature
2/3 cup of brown sugar
1/2 tsp of salt
1/2 tsp vanilla extract
3/4 cup vanilla yogurt
2/3 cup crushed pineapple, drained
2/3 cup finely shredded carrots
2 cups of flour
2 tsp ground cinnamon
1/2 tsp of nutmeg
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 cup toasted pecans, finely chopped (optional for topping)
1/4 cup extra shredded carrots (optional for topping)
For the lemon cream cheese frosting:
4 oz of cream cheese, room temperature
1-2 cups of powdered sugar
1 Tbsp of fresh lemon juice
2 tsp fresh lemon zest
For the doughnuts, cream together the butter, sugar and salt. Add in the egg, vanilla and yogurt and mix until smooth. Next, mix in the carrots and pineapple. Add in the cinnamon, nutmeg, baking powder, baking soda and flour. Mix until it’s all combined. Be careful not to over mix.
Lightly grease the doughnut pan, even though it’s non stick. Fill each cavity about half full. Bake at 350 for 10-12 minutes until the doughnuts are lightly browned. Allow them to cool completely before frosting. While they’re cooling, make the frosting.
Mix the cream cheese until it’s smooth. Add in 1 cup of powdered sugar, lemon juice and zest. Mix together until smoot. If the frosting isn’t thick enough, add in a quarter cup of extra powdered sugar at a time until it’s thick, but spreadable.
Frost the cooled doughnuts with the lemon cream cheese frosting and then lightly sprinkle them with the finely chopped, toasted pecans and shredded carrots.