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Kitchen Adventures
By Tiasha
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About this ebook
Cooking is an art, full of adventure that spreads joy, happiness and contentment. Kitchen Adventure is a collection of few recipes that brings your kitchen alive.
Read it now and try them out.
Sichuan Smacked Cucumber in Garlicky Sauce
Pumpkin & Coconut Tadka Dal
Wild Garlic Pesto
Rhubarb, Rose & Pistachio Porridge
Potato & Kale Cakes
Spiced Squash & Chickpea Vegetarian Burgers
Ricotta Frittata with Tomatoes & Fiddleheads
Courgette & Truffle Carbonara
Roman Style Potato Pizza, with Guanciale
Easy Gorgeous Chocolate Banana Bread
Breakfast Bacon & Egg Pizzas
Orange and Hazelnut Cake
Blueberry and Cardamom Frangipane Tart
Buckwheat and Hazelnut Banana Bread
Mango & Lime Friands
Rhubarb, Pistachio & Rose Frangipane Tart
Boozy Raspberry Chocolate Brownies
Cauliflower Steaks with Yeasted Hazelnut Crumble, Crisped Sage & a Poached Egg
Baked Avocado with Quail Egg & Sobrassada
Crispy Parmesan Eggs with Wild Garlic Pesto
Kimchi Pork Sesame Meatballs
Chicken Broth Congee with Soy Cured Egg Yolk
Potato Pancakes with Smoked Salmon, Chives and Cream Cheese
Sweet Potato Pancakes with Date Molasses
Gojuchang Beef Meatballs in Tomato & Pepper Sauce with Corn Tortillas and a Fried Egg
Chive and Chilli Prawn Toast Soldiers
Coconut & Chocolate Curried Chicken
Cheesy Scrambled Eggs on Tomato Toast
Lemon Pancakes
Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beets Recipe
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Kitchen Adventures - Tiasha
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Contents
Sichuan Smacked Cucumber in Garlicky Sauce
Pumpkin & Coconut Tadka Dal
Wild Garlic Pesto
Rhubarb, Rose & Pistachio Porridge
Potato & Kale Cakes
Spiced Squash & Chickpea Vegetarian Burgers
Ricotta Frittata with Tomatoes & Fiddleheads
Courgette & Truffle Carbonara
Roman Style Potato Pizza, with Guanciale
Easy Gorgeous Chocolate Banana Bread
Breakfast Bacon & Egg Pizzas
Orange and Hazelnut Cake
Blueberry and Cardamom Frangipane Tart
Buckwheat and Hazelnut Banana Bread
Mango & Lime Friands
Rhubarb, Pistachio & Rose Frangipane Tart
Boozy Raspberry Chocolate Brownies
Cauliflower Steaks with Yeasted Hazelnut Crumble, Crisped Sage & a Poached Egg
Baked Avocado with Quail Egg & Sobrassada
Crispy Parmesan Eggs with Wild Garlic Pesto
Kimchi Pork Sesame Meatballs
Chicken Broth Congee with Soy Cured Egg Yolk
Potato Pancakes with Smoked Salmon, Chives and Cream Cheese
Sweet Potato Pancakes with Date Molasses
Gojuchang Beef Meatballs in Tomato & Pepper Sauce with Corn Tortillas and a Fried Egg
Chive and Chilli Prawn Toast Soldiers
Coconut & Chocolate Curried Chicken
Cheesy Scrambled Eggs on Tomato Toast
Lemon Pancakes
Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beets Recipe
Sichuan Smacked Cucumber in Garlicky Sauce
Image_MissingINGREDIENTS
(Serves 2 as a starter / side dish)
cucumber 1 (about 300g) - I used 2 small ones from the garden
4 tsp salt
1 tbsp finely chopped garlic - approx 3 cloves
2 tsp honey
2 tsp soy sauce
4 tsp Chinkiang (brown rice) vinegar
1 tsp chilli oil
a pinch or two of ground roasted Sichuan pepper (optional)
garnish: 1 tbsp toasted sesame seeds and edible flowers (optional)
METHOD
Lay the cucumber on a chopping board and smack it hard a few times with the flat blade of a Chinese cleaver or with a rolling-pin.
Cut it lengthways into four pieces. Hold your knife at an angle to the chopping board and cut the cucumber on the diagonal into 1cm slices.
Place in a bowl with the salt, mix well and set aside for about 10 minutes.
Combine all the other ingredients in a small bowl.
Drain the cucumber (I rinse it briefly as I find it too salty otherwise), pour over the sauce, stir well and serve immediately.
Pumpkin & Coconut Tadka Dal
Image_MissingINGREDIENTS
(Makes enough for 3-4 bowls)
200g moong dal
200g chopped peeled pumpkin
1
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