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Recipes
Roast Vegetable Quinoa Saladvegan
By foodiva
A flavourful and satisfying lunch that is both delicious & healthy!
- 1 red pepper, diced into small cubes
- 1 courgette, diced into small cubes
- 1/2 an aubergine, diced into small cubes
- 1 tbsp harissa paste
- 1 tsp garlic powder or finely chopped garlic
- 120 g quinoa, rinsed
- 360 ml vegetable stock
- 2 spring onions, chopped
- 1 tbsp tomato puree
- To serve: fresh corriander, chopped
Creamed corn withfried sage
By foodiva
Instructions CREAMED CORN: In a medium hot skillet, saute sweet onion and garlic in coconut oil until translucent
- 1 1/2 pounds organic sweet corn, frozen
- 1 cup light coconut milk
- 1/4 cup sweet onion, diced
- 1 tablespoon coconut oil
- 1 tablespoon ground flax seed
- 2 cloves garlic, minced
- 2 tablespoons maple syrup
- 1/2 teaspoon sea salt, adjust to taste
- freshly ground black pepper, adjust to taste
- FRIED SAGE
- 10-12 sage leaves
- 1/4 cup olive oil
- Sprinkled coarse sea salt
chinese cabbage stir fry
By foodiva
Chinese Style Cabbage Stir Fry – China Sichuan Food Stir fry Chinese Style Cabbage Stir Fry Chinese Style Cabb...
- 1 middle size cabbage, hand shredded and remove the tough parts
- 2 garlic cloves sliced
- 1 inch root ginger, minced
- 3 to 6 dried chili pepper depending how spicy you want it to be
- 1/2 teaspoon Sichuan peppercorn seeds
- 1 tablespoon light soy sauce
- 1/2 tablespoon black vinegar
- 1/2 teaspoon salt or as needed
- 1 tablespoon vegetable cooking oil
- 2 green onions, white part chopped and green part cut to 2 inch sections
har gow dim sum shrimp dumpling
By foodiva
Stir fry Shrimp dumpling has a relatively transparent wrapper and then pink shrimp meat can even be seen from the ...
- One small section of carrots
- 1 cup wheat starch
- a small pinch of salt
- 2 teaspoons tapioca starch or flour
- 3/4 cup of boiling water
- 2 teaspoons lard (or around 1 teaspoons of cooking oil)
- 150 g raw shrimp, rinsed, tails removed, chopped
- 1 inch root ginger, finely chopped or grated
- 2 teaspoons sesame oil
- 2 teaspoons Chinese cooking wine
- 2 teaspoons light soy sauce
- 1 dash of white pepper powder
- 3 spring onions, finely chopped
lentil olive stew with feta cheese
By foodiva
This quick & easy one pot Lentil Olive Stew packs alot of punch with juicy olives, salty capers, feta, fiery chilli...
- 3 shallots
- 2 garlic cloves
- 2 tbsp olive oil
- 1 1/2 large red peppers
- 1 1/2 large yellow pepper
- 600 g/ 2 2/3 cups tinned tomatoes (chopped)
- 375 g/ 13oz new potatoes (peeled)
- 120 g/ 2/3 cup green lentils (look for ones that cook in 20ish minutes)
- 65 g/ 1/3 cup red lentils
- 375 ml/ 1 1/2 cups vegetable stock
- 175 g/ 6oz mixed pitted olives (drained)
- 1 1/2 tsp sundried tomato paste
- 1 1/2 tbsp capers in brine (drained)
- 1/4 - 1/2 tsp chilli flakes (to taste)
- 2 medium handfuls spinach leaves (about 100g/ 3 cups)
- 100 g/ 4oz feta cheese - crumbled
- Extra olives
- Extra chilli flakes
crispy stuffed lotus root with pork
By foodiva
Step 1: Make the meat fillingStep 1: Make the meat filling Put all of the meat filling ingredients in a mixing bow...
- For the meat filling:
- 1 1/2 pounds of fresh lotus roots
- Oil, for frying
- 3/4 pound ground pork (or ground chicken)
- 1 tablespoon Shaoxing wine
- 2 tablespoons light soy sauce (生抽)
- 1/4 cup water
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
- 1 scallion, very finely chopped
- 2 slices ginger, finely minced
- For the batter:
- 1/4 cup all-purpose flour
- 1/4 cup sweet rice flour (or cornstarch)
- 1/2 teaspoon salt
- 1/4 teaspoon five-spice powder
- 1/3 cup water
- 1/4 cup beer (of your choice)
Kimchi Stew
By foodiva
In a large pot, heat the oil over medium high heat
- 1 tablespoon oil
- 1 onion, thinly sliced
- 3 cloves garlic, sliced
- 1/2 pound pork belly or shoulder, thinly sliced
- 1 pound kimchi (with juices), chopped
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon Korean chili flakes
- 1 tablespoon gochujang (Korean red pepper paste)
- 3 cups chicken, fish, or beef broth
- 8 oz. firm tofu, cut into 1/4-inch thick slices
- 1 teaspoon sesame oil
- 1 scallion, chopped
Garlic Parmesan Scalloped Potatoes (VIDEO)
By foodiva
Instructions Preheat oven to 400°F | 200°C
- 4 4
- tablespoons
- butter
- 1 1
- tablespoon
- minced garlic
- (or 4 large garlic cloves, minced)
- 4 4
- tablespoons
- all-purpose
- (or plain) flour
- 4 4
- cups
- milk
- (skim, 2% or full fat -- more if needed)
- 1 1
- teaspoon
- chicken bullion powder
- (or Kosher salt)
- Salt
- to taste
- 1 /2
- teaspoon
- black pepper
- 2 1/2 2 1/2
- pounds
- (1 kg) Yukon Gold potatoes (or Russets)
- peeled and sliced into 1/8-inch - 1/4-inch rounds
- 2 2
- cups
- shredded mozzarella cheese
- 3 /4
- cup
- Parmesan cheese
- (freshly grated)
- 1 1
- tablespoon
- fresh chives
- divided
pain au chocolate
By foodiva
Instructions Shaping Remove croissant dough from refrigerator, unwrap and cut in half cross-wise
- 1/2 recipe croissant dough
- Egg wash (1 egg beaten with 1 tablespoon water)
- 10 ounces dark chocolate (or filling of your choice)
- Fleur de sel (for sprinkling)
- 1 Tablespoon granulated sugar + 1 teaspoon cinnamon (for filling and sprinkling)
- Cinnamon chips
Tom Hiddleston .::triple cinnamon::. pecan sticky buns + a giveaway!
By foodiva
method In stand mixer bowl, whisk together the yeast, water and cream until the yeast is dissolved
- makes about 12-15 buns
- brioche
- 1 packet (1/4 oz) active dry yeast
- 2 Tablespoons + 1 1/2 teaspoons lukewarm water
- 2 Tablespoons + 1 1/2 teaspoons lukewarm half & half cream
- 1 3/4 cup + 2 Tablespoon all-purpose flour
- 1/2 Tablespoon ground cinnamon
- 1 teaspoon salt
- 2 room temperature eggs
- 2 Tablespoons granulated sugar
- 1 1/2 sticks (3/4 cup) unsalted butter, softened to room temperature but *slightly* firm (cut the butter into 1-inch cubes)