sauces and dips

Peel and finely chop garlic and shallots. Pluck leaves from thyme and finely chop with basil leaves. Roughly chop tomatoes.

Homemade tomato sauce

lb tomatoes

shallots

garlic

basil

thyme

vegetable oil

tsp sugar

white wine

olive oil

salt

pepper

Add vegetable oil to a pot. Sauté shallots and garlic over medium heat for approx. 2 – 3 min., or until translucent. Add chopped tomatoes. Season with salt and pepper, and add sugar. Deglaze with white wine. Stir to combine. Let simmer for approx. 10 min.

Add herbs and olive oil to the pot. Puree with an immersion blender. Enjoy with pasta, vegetables, and more!

Biang biang mian is a spicy noodle dish from China's Shaanxi Province. Packed with heat and fervor, try not to spoon the homemade chili oil over everything.

Biang biang mian (Chinese spicy noodles)

soy sauce

garlic (grated)

peanut oil

chili flakes

sesame seeds

star anise

bay leaves

tsp coriander

tsp cumin

tbsp Sichuan pepper powder

water

light brown sugar

Sichuan peppercorns

cinnamon

rice vinegar

flour

bok choy

To prepare the chili oil, add soy sauce and grated garlic to a small bowl, mix, and set aside. Add oil, chili flakes, sesame seeds, star anise, bay leaves, coriander powder, and cumin powder to a wok. Heat over medium heat until it sizzles, then turn to low heat and stir constantly for 3 - 4 min., or until chili flakes turn dark brown without burning.

Remove the wok from heat and add Sichuan pepper powder, stirring to combine. Then carefully add garlic and soy sauce to the wok. Transfer to a heatproof bowl and let cool. Remove bay leaves and star anise and let rest for at least 2 hrs. Store leftovers in an airtight jar and store in the fridge for up to one month.

To prepare the seasoned soy sauce, add remaining soy sauce, water, sugar, Sichuan peppercorns, remaining star anise, cinnamon stick, and garlic cloves to a small saucepan. Heat over medium heat until simmering, then turn to low heat and let simmer for 15 min. Add rice vinegar and mix well. Strain and discard spices. Let cool before using. Store leftovers in an airtight jar and store in the fridge for up to one month.

Mix flour and salt in a large bowl. Slowly stir in remaining water, using chopsticks or a wooden spoon to mix, then continue kneading with your hands until the dough is smooth. Cover and let rest for 20 min.

Divide dough into 12 equal pieces and roll into mini logs. Brush with vegetable oil, then cover and let rise for 1 hr.

On an oiled working surface, roll each log into a flat rectangle a little shorter than the length of a chopstick. Then press a chopstick into each rectangle.

Gently tug on each end of the rectangles to slightly stretch it, then lightly hit it against the working surface. Separate the noodles where the chopstick was pressed into.

Cook noodles in salted boiling water for 2 - 3 min., then add bok choy and let blanch. Divide noodles among serving bowls and top with seasoned soy sauce and lots of chili oil and enjoy!

Turkish Roasted Eggplant in Yogurt
®This is a RAS signature Recipe©
Turkish Roasted eggplant in yoghurt is quite fascinating with its unique flavo...com

Turkish Roasted Eggplant in Yogurt

Large / long Eggplants (Aubergine/Brinjal)

Yoghurt

Garlic,

Tbsp Olive oil

tsp Dried mint

To taste Salt

Tbsp Finely chopped fresh parsley, for topping (Optional)

Prick the eggplants a few places with a fork.

Place on a baking tray lined with foil paper. Roast in the oven for 40-45 minutes. Or bake along with any other main dish like chicken.. adjust the timing according to the oven heat setting.

Once the eggplant is softened. Allow to cool down slightly.

Cut lengthwise to open up the eggplant and scoop out all the baked soft flesh.

Once all the flesh is scooped out, dump onto a chopping board and chop up and mash with a sharp knife. Make sure all stringy bits are completely mashed/chopped.

Add the yoghurt to a bowl along with the minced garlic and mix thoroughly using a wire whisk.

Add the mashed eggplant and whisk together thoroughly, adding salt to taste. Pour into a serving dish and use the back of your spoon to create indented swirls across the surface.

Heat the olive oil in a pan and quickly add the mild chilli powder and allow to sizzle briefly. Add the dried mint and stir well.

Pour this over the plated eggplant and yoghurt.

Optionally; add the finely chopped fresh parsley over the top in clusters. Make sure you pat dry the parsley well before finely chopping, to keep the green colour..

This is one of our favorite ways to cook potatoes and makes a fantastic starter or tapa. ✓ Easy to cook ✓ Step-by-step instructions ✓ Spicy and super delicious

Spanish roasted potatoes with salsa brava

oz potato

tsp sweet paprika powder

tsp smoked paprika powder

onion

g parsley

lemon

tbsp flour

tomatoes

aioli (for serving)

Preheat the oven to 200°C/400°F. Cut potatoes into bite-sized pieces and add to a bowl. Add part of the olive oil, sweet paprika powder, and part of the smoked paprika powder. Season to taste with salt and stir to combine.

Distribute potatoes onto a parchment-lined baking sheet and roast for approx. 20 – 30 min. at 200°C/400°F, or until crispy and golden brown. Flip potatoes after 10 – 15 min.

Meanwhile, finely dice onion. Mince garlic and finely chop parsley. Juice lemon.

Heat remaining olive oil in a frying pan set over medium-high heat. Add onions and garlic, and sauté for approx. 2 – 3 min. Add flour, remaining smoked paprika powder, and sugar and stir to combine. Add lemon juice, crushed tomatoes, and chopped parsley. Allow to simmer until sauce has reduced, then remove salsa brava from heat.

Remove roasted potatoes from the oven. Serve with salsa brava and some aioli, if desired. Enjoy!

Great! I added a drizzle of chipotle aioli. :)

It tasted great. I left some potatoes without the Salsa Brava in case some preferred them plain. i served them with Salsiccia and it paired well!

So wholesome and yummy! Instead of aioili, I added kewpie mayo (japanese mayo) and together it was the burst of tangy carby goodness I didn’t know I needed 🫶

https://player.vimeo.com/external/279458323.m3u8?s=df70b0d74b547e99fbd450745d42e4b3c5354bbf&oauth2_token_id=1198999172

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Homemade tomato sauce

Biang biang mian (Chinese spicy noo...

Turkish Roasted Eggplant in Yogurt

Spanish roasted potatoes with salsa...

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