🥘 hearty recipes 🍜

Shakshuka recipe 

Shakshuka is such a delicious healthy Middle Eastern breakfast dish I love it so much and I know you will too. 

Ingredients 

• 4 eggs 
  
• 1/2 tinned tomato’s 
  
• 1 red diced pepper 
  
• 1 yellow diced pepper 
  
• 1 diced onion 
  
• 2 diced garlic cloves 
  
• Spoon of cumin 
  
• Spoon of paprika 
  
• Spoon of guram masala 
  
• Chilli flakes 
  
• Salt and pepper to taste. 
  

First add some oil to the pan and let it warm

Add your diced onion and peppers and let fry for a couple of minutes

Next add your diced garlic cloves along with your seasonings and mix. 

Let your veg cook through and then add your tinned tomato’s. 

Crush ur tomato’s down and mix. 

With a spoon make 4 little wells in the sauce for your eggs to be. 

Crack each egg and place into the wells 

Cover with lid and let simmer till eggs are cooked. 

Once cooked add some fresh chopped parsley just because ✨

Serve with some yummy toasted bread.  

Spaghetti Recipe: Boil pasta a little of oil and salt.

Buy Alfredo sauce or Red tomato sauce from supermarket. 

BOOM a meal in 15 mins.

My own vegetarian lasagna 

It’s so important to keep up with ur vegetable intake to maintain a healthy and nourished body. 

I find it difficult sometimes so I try to include two big vegetable meals a week. 

One of my favourites to make is this vegetable lasagna ! 

I will say I don’t use measurements or follow a recipe I just do everything by eye and taste. 

I also use pre made sauces so if u want to make your own go for it. 

And this is definitely not restaurant style lasagna

Ingredients 

• Lasagna strips 
  
• Red lasagna sauce 
  
• White lasagna sauce 
  
• BLOCK cheese not pre shredded 
  
• Onion
  
• Red onion 
  
• Red/ orange pepper 
  
• Carrots 
  
• Courgette 
  
• Kale 
  
• Mushrooms 
  
• Paprika 
  
• garlic cloves 
  
• Onion powder
  
• Turmeric
  
• Chilli powder 
  
• Parsley 
  
• Salt 
  
• Pepper  
  

You can use however much of whatever veg and seasoning u like it all depends on how many people ur cooking it for or how hungry u are. So keep the portioning in mind when following this recipe. 

First wash all ur veg with water. 

Then  prep ur main vegetables, these are the ones that will take the longest. 

• Onion 
  
• Red onion 
  
• Pepper 
  
• Carrots 
  

Cut them all into small chunks. Doesn’t need to be perfect. 

Put some oil in a pan and turn it to medium/low heat. 

Add ur main veg and let simmer till u can see the onions have become transparent. 

Now dice your Courgette And add it to the pan . 

Wait till that’s cooked a little and then dice and add the 

Mushrooms and kale. ( make sure you’ve taken the hard stalks off the kale.) 

Now that’s all together in the pan it’s time to add ur seasoning. 

I like adding A LOT but you can add however much u like ! 

First add ur garlic. 

If you have a garlic press use that if not dice it. 

Then add the rest. 

Let that all cook together for a few minutes. 

Now I personally like to just put both white and red sauce together and have it like that. So keep that in mind for the rest of the instructions.

If you’d like to use them separately that’s also fine. 

Tip :

You do not need to boil your strips ! 

Adding a generous amount of sauce will cook the strips perfectly in the oven. The goal is for the strips to be soft. The more sauce the better. 

The sauce. 

Pour the entire bottle of red sauce into the pan. 

Do not throw away the bottle u will need it. 

Now add half of your white sauce. 

With the remaining red sauce left in the bottle fill a quarter of the bottle with water and shake it. This will catch any leftover sauce so you can pour it into the pan ! 

Mix it all together and let simmer for a few minutes to let all the seasonings marinate. 

Grate a generous amount of cheese and get a deep dish baking tray ready. 

The method I use to layer my lasagna is :

Sauce (sauce is the vegetable and the sauce just fyi) 

• Sauce
• Cheese 
  
• Trip 
  
• Sauce 
  
• Cheese . 
  

So the lasagna should begin with sauce and cheese and end with sauce and cheese okai !👍🏻

Begin layering your lasagna by first adding enough sauce to kinda cover the bottom. 

U don’t want ur lasagna strip to stick the the bottom ! 

Then add some cheese and finish with ur strips. Now repeat this process till you’re out of sauce. 

At the end the top of your lasagna must finish with the sauce and cheese. 

If your strips aren’t covered in enough sauce it will crisp up and burn so make sure u use all of it.  

I like adding a little parsley on the top of my cheese just because 🤷🏻‍♀️

Now cover ur lasagna in foil to protect the cheese and stop it from burning . 

Put it on the second rack in the oven so it’s not too close to the top. 

Set it for 180 ( I have a fan oven ) 

And keep checking on it every 10/15 minutes. 

When u know it’s pretty much done 

Take the foil off and keep it in the oven for a little bit longer till it’s perfect. 

Make sure the cheese doesn’t burn.

You’ll know it’s done because when u stick ur knife in it it should feel smooth. 

If ur really not sure cut a small piece of lasagna strip off and see if it’s soft. 

✨

Enjoy x

My fav spicy chicken wraps 

Ingredients 

• Chicken breast 
  
• Tortilla wrap 
  
• Lettuce 
  
• Red onion 
  
• Garlic cloves 
  
• Paprika 
  
• Salt 
  
• Pepper
  
• Oregano 
  
• Onion powder 
  
• Chilli flakes 
  
• Fresh lemon 
  
• Plain yoghurt/ mayonnaise 
  
• Siracha 
  
• Parsley 
  

First you will need to prep ur chicken and cut it into strips 

Then cover ur chicken in the following seasonings 

• Paprika 
  
• Salt 
  
• Garlic 
  
• Pepper
  
• Oregano 
  
• Onion powder 
  
• Chilli flakes 
  

And squeeze some fresh lemon juice for a tangy taste 

Once that’s all mixed together set aside to marinate. 

Prep ur salad and red onion by chopping them up to ur preferred size. Set aside. 

Prep ur topping sauce by adding 

• Yoghurt/ mayonnaise 
  
• Siracha 
  
• Lemon juice 
  
• Parsley 
  

Into a bowl and mix together. Set aside. 

Get ur pan ready for frying and cook the chicken on a medium heat until cooked and golden brown! 

Once that’s all cooked get ur  tortillas ready! 

Place a generous amount of salad and red onion in the middle of the wrap and follow by adding ur chicken and a generous amount of sauce . 

Fold ur wrap together well so the chicken doesn’t fall out.

And there u go ! Delicious spicy chicken wraps 💕

Love the new update 🩷

Bang bang shrimp 

This is a very delicious sweet and spicy shrimp dish that I love to make !

• De vained Prawns 
• Flour
• Egg
• Paprika
• Chilli powder
• Onion powder
• Garlic powder 
• Parsley
• Salt & pepper
• Mayonnaise 
• Mustard 
• Siracha 
• Honey 
• Spring onion 
• Sesame seeds 

First prep ur prawns and make sure they are clean and ready to use. 

Whisk ur egg and pour it over ur shrimp now add some mustard and siracha and mix it all together. 

Leave ur shrimp in the fridge for 30 

Once that’s done marinating now it’s time to do ur flour. 

In a bowl pour a cup of flour and all ur dry seasonings. 

Mix it all together .

Set ur frying pan with hot oil ready for frying ! 

Get ur shrimp bowl and individually coat ur shrimp in the flour , If you have left over egg mix I suggest after coating ur shrimp in flower to dip it in the egg mix and then dip it again in the flower to get a thick batter ! 

Then ur ready to fry ur shrimp yay !

Once ur batter is a nice golden brown place ur fried shrimp in a bowl ready for the sauce. 

Mix mayonnaise, mustard siracha and a tiny bit of honey together for a nice sweet and spicy sauce ! 

Mix the sauce and shrimp together and add chopped spring onion and sesame seeds 

And now you have bang bang shrimp !

I made Semlor this morning for Fat Tuesday!

The original recipe my dad sent me is in Swedish but I'll translate it here too! I'll post a picture at the bottom!

Total Time: Approx. 30-45 minutes

For 6 portions (on the website you can adjust the amount of portions but the typical is around 6)

The recipe uses the metric system but 1 deciliter is about 0.42 US cups

For Buns:

- 2 deciliters (0.85 cups) Kesella (I think it's called quark in English, it's kind of like cottage cheese or curd cheese without the salt) - I didn't have that so I substituted it for full fat cream cheese (or you can use a yogurt with a very high fat content (5%++))

- 2.5 deciliter (1.05 cups) cake flour (if you don't have that, mix regular flour with baking powder, 1 teaspoon of baking powder per 1 cup of regular flour)

- 1 teaspoon cardamom (can be freshly ground or prepackaged)

- 0.5 deciliter (0.25 cups) regular sugar

- 1 Egg for brushing on the buns before baking

Filling:

- Scooped out bread from the buns

- 100 grams (3.5 ounces) almond paste, grated or crumbled 

- 1 deciliter (0.42 cups) heavy whipping cream

Assembly:

- 3 deciliter (1.26 cups) heavy whipping cream

- Powdered sugar

Directions:

1. Put oven on 200 degrees Celsius (392 degrees Fahrenheit)

2. Mix sugar, cardamom with the Kesella (or cream cheese or yogurt). Then mix in the cake flour.

3. Separate the dough into 6 equal pieces and form into round buns. Knead them well enough so that they go together and won't split in the oven, put on a pan and brush a whisked egg onto of the buns

4. Bake the buns in the middle of the over for about 10-15 minutes until they're golden brown. Don't bake for too long or they'll be too dry

5. Cut off the top of the buns and save as a "lid" and scoop out the bread interior of each bun, leaving the shell of the bun - it should be about 2 table spoons, put those in a bowl

6. Shred or crumble the almond paste and put that and the heavy cream in the bowl with the bread and mix until it's an even paste

7. When the buns have fully cooled down, fill the buns with the almond paste mixture, put some whipped cream, then put on the bread lid on top

7.1. If you don't like the taste of plain whipped cream, before you whip it, you can put a little powdered sugar or vanilla sugar in it, and then mix it, so the whipped cream will taste sweet

8. Put some powder sugar on top of the buns. Then enjoy! Better served directly or after being in the fridge for a little while

Finally made it last night and I have some pictures. If I could, I'd eat it everyday 

I’m so desperate to make a sushi bake  

This is the perfect excuse to try a new recipe

Sushi Bake

Note: I make this all the time when I feel like getting sushi but don't want to go to the restaurant lol

Descriptions: A little sushi casserole basically with rice at the bottom and sushi toppings on top, I usually combine 2 different proteins, and ratios can be adjusted accordingly. I don't use exact measurements because it usually depends on how big I make the casserole.

Ingredients:

- Kewpie Mayo (it's a little more expensive but it's preferred, but regular mayo works too)

- Sriracha (or something with a similar consistency)

- 1 Pack 8 Ounces Cream Cheese (230 grams) (usually one pack is enough, add more as needed)

- Furikake

- Sushi Rice (preferred but not required, regular rice works fine, leftover rice is perfect for this)

- Those little packs of seaweed snacks (or if you have the big pieces, you can cut them up into small squares/rectangles)

- (Imitation) Crab Meat (the ones that look like sticks are preferable because you can shred those)

- A piece of salmon (can be leftover or those smoked salmon packs. if it's not already cooked, you can cook it with a little salt, black pepper and a little olive oil, you don't need a whole lot, unless you're solely use salmon)

- Crab meat and/or salmon can be replaced with other seafood, such as canned tuna, shrimp, or any type of seafood. You can use either just one type of seafood, I usually mix 2 (usually crab and salmon)

- A glass casserole dish (or if you use a metal one)

Optional Ingredients:

- Green Onion/Grass Onion

- Unagi Sauce (Eel Sauce)

Directions:

- Pre-Heat Oven to 450 degrees farenheit / 230 degrees celsius

- Prepare your rice if you don't have any leftover rice

- In a oven-safe casserole dish (I prefer glass but metal is fine), put parchment paper and spread rice on the dish and add some furikake on the rice (you can add as much or as little as you want)

For The Filling/Topping

- Combine The Following:

• 1 Part Cream Cheese
• 1 Part Kewpie Mayo (or regular mayo)
• Shredded Crab Meat and Salmon (either can be replaced or combined with things like tuna or shrimp)
• Furikake, salt, black pepper to taste
• Optional: Green Onion

- Mix well and evenly, be careful not to add too much mayo or cream cheese or they'll overpower the protein - or you can add more mayo and cream cheese if you like a smoother consistency

- Spread mixture over rice evenly

- Spread furikake over mixture

- Drizzle unagi sauce (eel sauce) or kewpie mayo (or regular mayo) and sriracha sauce on top 

- Optional: Add more furikake on top

- Bake for 15-20 minutes (or until it starts to bubble or starts changing color on top)

- Use the seaweed snack to eat with the sushi bake

- Enjoy!

Duck Season Wabbit Season

Roast duck over roast rabbits with potatoes and carrots. 

Ingredients:

1 duck 5-lbs.

2 rabbits 3-lbs each

½ cup+ kosher salt

2 tsp paprika (sweet?)

1 tsp garlic powder

1 tsp black pepper

Poultry seasoning

Butter

Garlic (elephant?)

Rosemary sprigs

2-1/2 cups chicken broth

½ cup white cooking wine

¼ cup honey

½ cup lemon juice

½ cup flour

2+ onions

1 apple

1 parsnip

6+ carrots

Potatoes

2 pkg tomatoes, tricolor cherry

Directions:

3 or more days before – thaw duck and rabbits.

1        
day before – brine duck and rabbits (separately)
in water with ¼ cup kosher salt for each.

Day of:

Prep duck

1)     
Pat duck dry and remove organs and neck

2)     
Slash breast and fatty areas through breast and
all with a diamond pattern

3)     
Salt inside cavity and then poultry seasoning

4)     
Stuff cavity with 1) quartered onion, 1) apple
wedged, 1 parsnip in large pieces, 4) garlic cloves, fresh rosemary sprigs.

5)     
Tie off cavity flap and legs together with
butcher twin.

6)     
Combine in a bowl 2) tsp salt, 2) tsp sweet
paprika, 1) tsp black pepper, 1) tsp garlic powder.

7)     
Rub all over duck, save some if possible

Prep rabbits

1)     
Heat pan on stove top

2)     
Pat dry, open cavity, remove organs

3)     
Pre-heat over to 450°

4)     
Butter rabbits all over

5)     
Pan sear rabbits about 10-min per side

6)     
Put duck on rack in pan, place in oven

7)     
Set timer for 15-minutes.

8)     
Heat in pan 2-1/2 cups of broth with ½ cup of
wine

9)     
Use poultry seasoning inside rabbit cavity

10)  
Stuff rabbit cavity with tomatoes

11)  
Drop heat to 350°

12)  
Add broth/wine

13)  
Add rabbits to pan, belly up

14)  
Set timer for one hour

Then:

1)     
Cut up remaining veggies (potatoes, half a dozen
or so carrots, long sliced onion, half dozen garlic cloves, remaining
tomatoes), season with any leftover rub.

2)     
When timer goes, baste duck with honey

3)     
Add vegetables to pan, spread even.

4)     
Set timer for 15-minutes

5)     
When timer goes, baste duck again with remaining
honey

6)     
Set timer for 30-minutes

Check juices at timer. Clear/pink, okay.

1)     
Turn off heat

2)     
Leave in stove with door closed

3)     
Set timer for 15-minutes

Gravy:

1)     
Remove duck and rabbits to large serving plates

2)     
Remove veggies to large serving bowl

3)     
Strain remaining broth to stove top pot

4)     
Combine ½ cup lemon juice, ½ cup flour, ½ cup of
water until smooth

5)     
Bring broth to boil, stir in flour/juice and
stir until thick. 

Delighted to hear you're diving into the whimsical world of Chaos's Creamy Catnip Alfredo! May your kitchen be filled with the chaotic aroma of catnip and the comforting embrace of creamy goodness. 

Enjoy your pasta adventure, and may it bring a touch of feline magic to your weekend dinner!

This is the cutest recipe I’ve ever laid my eyes on

I love pasta so I’m definitely going to make this weekend for dinner 🐈‍⬛✨

Chaos's Creamy Catnip Alfredo

Dive into the whimsical world of mine with this delectable creamy catnip Alfredo pasta. A dish that marries the chaos of flavors in a symphony of comfort and indulgence, nyanya.

Ingredients:

- 250g fettuccine pasta

- 1 cup heavy cream

- 1/2 cup unsalted butter

- 1 cup grated Parmesan cheese

- 150g of bacon, cooked and crumbled (Optional, for those felines with delectable tastebuds~)

- 2 tablespoons catnip leaves (freshly picked for extra chaos, see what i did there?)

- Salt and pepper to taste

Instructions:

1. Boil the fettuccine pasta according to package instructions until al dente. Drain and set aside.

2. In a saucepan, melt the butter over medium heat. Add the heavy cream and bring it to a gentle simmer.

3. Stir in the grated Parmesan cheese until it melts into a creamy consistency.

4. Toss in the catnip leaves and let them infuse their chaotic essence into the sauce.5. Season with salt and pepper to taste, embracing the balance between order and chaos.

4.1 (The optional step, heh.) Toss in the catnip leaves and crumbled bacon, letting the chaos and savory notes intertwine.

5. Season with salt and pepper to taste, embracing the balance between order and chaos.

6. Combine the cooked fettuccine with the creamy catnip Alfredo sauce, ensuring every strand is coated in the delectable chaos.

7. Serve immediately, garnishing with a sprinkle of Parmesan (or all that was left, cheese is never an excess.) and a hint of freshly picked catnip leaf.

Optional, Third time's the charm: Embrace the aesthetic chaos by enjoying this dish in the dimly lit bar of Ahnenerbe. But no mapu tofu, nya. Enjoy.

I can smell the food in the kitchen from here....

I'm so excited for this!