I have seen this recipe on BuzzFeed Food on Facebook and I had to try it!!
Cook two packets of ramen according to directions. If you’ve never cooked ramen before, then please crawl back to the whole you came from… I’m only joking.. But no.. Do follow instructions because you don’t want to overcook it!
After straining ramen in a colander, run cold water over it until noodles are cool. Once they have cooled down, whiskey eggs and seasoning packets together, and add in cold, strained ramen noodles. Mix the egg mixture in to evenly disperse.
Line in baking/foil sheet with plastic wrap, and dump your ramen egg mixture in. Mash the ramen into a tight, even layer and add another sheet of plastic wrap on top. Put something heavy on top to weight it down, this part is critical – it is important that you do this, otherwise the noodles will turn out loose when you fry them. Throw it in the freezer for 2 – 3 hours.
You should have a semi-frozen ramen brick, and now you can start cutting it into long rectangular shapes and fry them until pleasantly crispy and brown.
In a bowl, shave some pecorino cheese, you can use Parmesan if you like. Add some black pepper, garlic powder and dried parsley. Sprinkle this on top of the ramen fries when ready to eat.
I would definitely suggest you to try this at home! At least it would be a new way to cook your instant noodles.
It’s been a bit hectic at work – my full time job as a customer relations advisor at Kurt Geiger – and busy weekends chilling out with my best bitches.
We’ve thrown out our old BBQ, so until we replace it with a new one, I got to use the grill for my BBQ style recipes.
This weekend I got some nice camera lied red onion pork sausages from lovely Waitrose – you see I only shop at Waitrose at the beginning of the month.. When my bank account is still popping with sssshmoney. And of course my obsession for courgette salad will never die, so I have made a nice fresh courgette and feta cheese salad to go with my pork sausages kebab!
For the pork sausage kebabs, I’ve cut the sausage into pieces.. 3 chunks of cut sausage per stick! So if you get a pack of 6 sausages, you can make 6 kebab sticks, that could be a nice meal for two people! One whole red onion cut into chunks and one red pepper cut into pieces – I wanted to use vegetable that would bring some life to the dish.. The bad thing about being on Atkins, the color of the food can be a bit boring!
I’ve put the kebabs in the grill until the meat was cooked.. I like when the vegetables still have a bit of crunch. While this is cooking, I’m using my baby Benriner (vegetable spiralizer) and cutting the courgettes in long thin strands. I’ve seasoned it with salt, black truffle olive oil and garlic.
You can use any meat for the kebabs, if you have left over burger meat from BBQ or other vegetables you can also use that too! Good thing about my recipes, it’s to YOUR taste. I’m here to guide you and give you ideas!
Please try them at home and let me know how it goes!
Much love, Ana xx
Sorry I haven’t posted anything lately, I have been working hard and haven’t had time to cook a lot and make inventions.. I have been having chicken thighs, steak and scrambled eggs for the whole week basically.. Being on a Ketogenic diet, really limits the stuff I can eat, I have to add everything on my MyFitnessPal app and make sure I don’t exceed 20g of carbohydrates a day and keep my fat intake high. Since I have to eat fatty meats, I’ve decided to get some pork loin steak today, and to go with it, I have chosen aubergine.. Aurbegine is a vegetable with almost no carb content – so if you have spent the day munching on macadamia nuts like me, you watch your carb in takes and balance it out. You must know that this dish contains a lot of butter.. I have not only fried the aubergine and the pork loin steaks in butter, I have also served it with garlic and parsley butter – yes obviously homemade! – I cut the aubergine in thin slices and fried them first, seasoned with chili powder, garlic powder and salt. I’ve seasoned my pork loins with salt, pepper and garlic powder, fried them in butter. They are quite thin, so you don’t need much cooking time. For the garlic butter, I added dry flat parsley herbs, a bit of salt and lots of garlic powder to the butter! In my opinion you can use this butter with beef, chicken or fish.. Nothing tastes better than butter and garlic.. I hope you all had a good weekend! Ana x
it’s Thursday!!! One more day and it’s the weekend!
I know I should be posting salad recipes and such because it’s basically summer – well no! No in England! I’m joking, it’s alright here! But yesterday I wasn’t feeling very famous, and I decided to make soup for lunch.
I got a bunch of big fat juicy tomatoes, one onion, a bunch of garlic and put them in a tray full of olive oil, salt, grounded black pepper, herbs (bay, thyme, parsley and oregano) and paprika! – one of my housemates Bea is from Hungary and her mother made a fresh batch of paprika for her. Being the foodie in the house, Bea told me about the fresh paprika and I couldn’t resist myself to add it to one of the recipes.
Bake the vegetables until they have softened. Let it cool down and take the skin off the tomatoes – you can keep the tomatoes if you’re too lazy or don’t mind it, I find that it makes the soup smoother.
I shouldn’t have to tell you, but yes blitz the vegetables, and put the mixture in a pan to reheat – now adding the stock/water is to your preference – I don’t like my soup too watery. Once you get to your preferred consistency you are ready to serve – freshly grate a lot of Parmesan cheese on top (yes it’s tomato and Parmesan soup, so be generous with the Parmesan!)
It’s super delicious! I’m sure you can make a few raviolis to go with it or just add some macaroni for your kids!
I had my serving with half of a toasted wholegrain bagel.
After teaching Matt how to make raviolis, I’ve decided to treat him for a nice main for all his hard work.
Below we have a roast fillet of salmon served with crab mayonnaise and grilled fennel.
Is this recipe mine? No.. I’ve seen the original one on Masterchef Ireland. Obviously the original dish contain more fancy ingredients like purlane and samphire and unfortunately my local sainsburys cannot provide that. They also use fresh crab for the crab mayonnaise, but I’ve got 2 tinned crab meats for £5.70.
I started by cutting the fennel in halves and frying them in butter until they softened. I then transferred them to the grill.
I pan fried the fillets of salmon skin side down with a oven proof pan with butter in high heat for about 3 min then transferred to the over on a very low heat – I’m sorry I don’t really know oven temperatures or times, I usually know when the food is done by looking or touching the food.
For the crab mayo, I drained two tins of crab meat and mixed it with your normal Heinz mayonnaise – I would usually take the time to follow the recipe and make my own mayonnaise, but since I was teaching someone who doesn’t really cook much, I tried to keep it simple and easy.
For the sauce, I used knorr fish stock pot and mixed a little bit of mayonnaise again. The stock on the original MasterChef recipe is made with fresh velvet crab but again, that isn’t something I can easily get in London – or cheap unfortunately.
I layed the 3 halves of roasted fennel on the plate and carefully spooned the sauce around, put the piece of salmon and two spoonfuls of crab mayonnaise on top of the fennel and decorated it with a piece of terragon for some colour.
I hope you guys take the time to try this at home because it’s easy and delicious!
Today I had a special guest in my house, Matt Wright – he doesn’t really cook… He’s signature dish is beans on toast. So I’ve decided to teach him how to make a nice meal.
For starter we (me mostly haha) decided to make Parma ham and goats cheese ravioli. Baring in mind I’ve never made ravioli in my life – I just mastered the art of pappardelle making the other day.. Ravioli is on a whole other level!
For the filling, we used ricotta, goats cheese and parmaham (flown in specially from Rome thanks to my lovely friend Abi!)
We shaped the raviolis – I did the first one and the rest I let Matt get involved, and I must say he did a pretty damn good job for someone who can’t cook! – We cooked the ravioli in herbs and vegetable stock for about 15min (yes the pasta was a bit too thick unfortunately.. But we learn from our mistakes don’t we?)
Served in a bed of rocket and Parmesan salad with lemon and black truffle oil!
I must say that for first timers, we did well!
Good morning my loves.
After having a few drinks last night, all I want this morning is unhealthy comfort in food..
What do I have in the fridge… Black pudding, eggs, bagels….hmmm right, I know what to do now.. But what do I call this? Egg in a bag’hole? Yes that’s it… Egg in a bag’hole! Haha
My drunk self decided to snack on a bagel last night, and I’ve managed to leave the head and eat the butt! Let’s face it, if I had done it with a butt, it wouldn’t have looked as pretty!
I’ve seperated the egg yolk from the white (I have a surprise recipe for later that involves egg whites, so don’t waste yours!) – I buttered the bagel, and fried it in a pan along with the black pudding. Put the egg yolk on the bagel hole. And let everything fry away..
For the sauce, I used some mayo, English mustard, olive oil to liquify it a bit (is that even an expression?) and some salt and pepper to taste.
I guess this will be done until your egg yolk is done… I prefer mine runny to be honest, I need that to dip the bagel in!
All I can say now is that my place is empty! LOVE IT!
I have a bit of an addictive/perfectionist personality.. So when I attempt to make something, I want to be able to make it in my sleep… So as you can tell, it’s the second day consequetive that I’m making this pappardelle pasta.
In this instance I have made the pasta with roughly 100gr of 00 pasta flour and 1 free range egg – the pasta was enough for 1 big portion.
A couple of weeks ago, I went to Borough Market for the first time (it’s food heaven) and got a few different French cured sausages. For the normal Ana, I would have finished the sausages in a heartbeat, however in this occasion one of the sausages is made of donkey meat and pork.. And not knowing which ones are which, I’m playing Russian roulette with a donkey sausage.
Don’t get me wrong, I’m all about trying new meats, but there’s something about knowing that it’s donkey that makes me gag.. Haha
For the bolognaise sauce, I’ve raided my freezer and found qorn minced meat, so I have added this to my bolognaise, which is just basically one onion, half of French cured (hopefully not donkey) sausage, qorn mince and a tin of tomatoes.
I’ve cooked the pasta twice, both times for no more than 2 min, then added the pasta to the bolognaise!
I’m definitely going to make more pappardelle, I feel like a seafood one id needed!
Please don’t hesitate to ask me any questions or give me any suggestions!
Yesterday, I was a bit homesick and all I wanted was salt and pepper ribs with Chinese sausage and rice.
This is what it looks like (thanks google for the images)
Because I’m a bad half-Asian, I barely have any Chinese condiments to make these yummy stuff.. So I’ve decided to make my own westernized version.
Sticky spicy ribs with European rice (got borlotti beans and French sausage so we’ll stick to European!)
The ribs were baked with a tomatoes, agave, soya sauce, Worcester sauce, chili powder, salt snd pepper.
For the rice, I used wholegrain, a whole onion, French cured sausage and black olives. I cooked the rice in knorr beef stock pot.
I’m a terrible teacher, I don’t use measurements, I cook everything by eye so I couldn’t tell exact quantities! I’ll try to do better next!
Good Wednesday pals!
So everyone that knows me, knows I have a unhealthy obsession for cheese – cheese on everything pleeeeease!!
When it gets to almost the end of the month, you’d rather save those pennies and have a scavenger hunt in your cupboards!
I went away for Portugal for a week and completely forgot that I had black truffle oil laying around in my house.. Yes this is something that you can use and lift a dish up.
Let me present to you:
Grilled cheese in truffle oil
Instead of buttering the outside parts of the bread, sprinkle a bit of the truffle oil – not too much because the taste can be overpowering! – grill that mofo’ until you can see the cheese inside oozing out. Now for the cheese, I used cheap cheese but if you can please take the time and go to your local fromagerie and ask for a mild child that melts easily – like Gruyere, manchego, Swiss, Haverti, provolone, etc..
When it’s time to serve, please do yourself a favor and sprinkle a bit of salt, pepper, smoked paprika and dried herbs (herbs de Provence should do).
Now, get off your seat, try it and thank me later!