Strawberry Peach Sangria

INGREDIENTS

Serves 8 - 10

15 strawberries
2 peaches
2 cups water
1½ cups sugar
1 bottle white wine, chilled
¾ cup rum
Extra strawberries and peaches, sliced
1 bottle sparkling white wine or champagne, chilled
Ice cubes


PREPARATION

1. Discard the green tops of the strawberries and slice the peaches.
2. In a saucepan, dissolve sugar in water, then add the strawberries and peaches.
3. Bring to a rolling boil and reduce to medium heat. Boil for approximately 15 minutes, or until the strawberries become pale and the peaches are soft.
4. Strain the syrup and refrigerate for 2 hours, or until cooled. Discard boiled fruit.
5. In a pitcher, combine the cooled syrup, sliced fruit, white wine, and rum.
6. Scoop fruit into glasses with ice, pour sangria, and top with sparkling wine.
7. Enjoy!

Pesto and Mozzarella–Stuffed Risotto Balls

Servings: 10-12 balls

INGREDIENTS:
2 Chicken stock cubes
Pinch of saffron
50g butter
1/2 onion (diced)
300g arborio/risotto rice
125ml white wine
25g parmesan (grated)
70g mozzarella - 35g diced and 35g of slightly bigger chunks to stuff the arancini balls with
50g pesto
3 eggs (for coating)
175g breadcrumbs (for coating)
Oil (enough to deep fry)



INSTRUCTIONS:
1. Dissolve 2 chicken stock cubes in 1 litre of water and turn the heat down to the lowest setting.
2. Stir a pinch of saffron leaves to the stock.
3. In a separate medium/large pot, melt 50g of butter.
4. Stir the diced onion into the butter, cook until soft.
5. Add the arborio rice to the butter and cook on a low/medium heat until butter has been absorbed.
6. Stir the wine into the risotto and cook again until it has been mostly absorbed.
7. Add 1 ladle of stock to the arborio rice and cook until it absorbs completely, stir occasionally.
8. Continue adding stock, 1 ladle at a time, allowing liquid to absorb before adding another ladle. Continue to cook until the rice is tender and the consistency is smooth and creamy. This should take approximately 20-25 minutes.
9. Stir in 25g of grated parmesan.
(This can be served for dinner as is - or make double and you can have this tonight and arancini tomorrow!).
10. To continue making the arancini, cool the mixture in the fridge or use some cold, leftover risotto.
11. Stir in 35g of diced mozzarella.
12. Using your hands, form the mixture into tight balls, about the size of a golf ball.
13. Press your thumb into the ball and add a chunk of mozzarella and 1/2 tsp pesto, cover it up and shape so the cheese and pesto are fully engulfed within the ball.
14. Dip the ball into beaten egg then the breadcrumbs.
15. Deep fry the balls in small batches until they are golden brown, turning as necessary (about 3 minutes on each side).
16. Enjoy!

Vegan Shepherd's Pie

RECIPE:

Serves: 6

Ingredients:
- 4 russet potatoes
- 3 carrots
- 3 celery stalks
- 1/2 yellow onion
- 2 cups chopped mushrooms (one package)
- 1 Tbsp. flour
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 4 cloves garlic
- 2 cups veggie broth
- 1/3 cup red wine
- salt
- pepper
- soy milk (or rice milk)
- vegan butter



Directions:

Peel, chop, and boil the potatoes for 10-15 minutes until soft.

Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.

Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.

Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.

Spray the surface with cooking oil. Broil for 10=15 minutes, or until the top is crispy.

Enjoy!

Vegan Shepherd's Pie
Vegan Shepherd's PieSee full written recipe here: http://tastyfood2015.blogspot.com/2016/04/vegan-shepherds-pie.html
Опубликовано Tasty Food 6 апреля 2016 г.

Orange Chicken (Inspired by Panda Express)

RECIPE: 
1 egg
1 tsp of white pepper
1 1/2 tsp of salt
2 chicken breasts, cubed
1/2 cup of corn starch
1/4 cup of flour
vegetable oil for frying
1 Tbsp. of oil
2 tsp of garlic
1 Tbsp. of ginger
1/2 tsp of red chili flakes
1 Tbsp. of rice wine
1 1/2 Tbsp. of soy sauce
5 Tbsp. of vinegar
1 1/2 Tbsp. of water
3 1/2 Tbsp. of sugar
1 Tbsp. of orange zest
1 Tbsp. of corn starch slurry (1 Tbsp. of corn starch dissolved in 1 Tbsp. of water)
Chopped scallions for garnish

Combine the egg, white pepper and salt in a mixing bowl. Add the cubed chicken breast, make sure it’s coated with the egg mixture.
In another bowl, combine corn starch and flour. Add the coated chicken to the flour mixture. Stir to coat.
Working in batches, fry the coated chicken until golden and done. Remove with a slotted spoon and set aside.
In a large pan or work, add oil, garlic, ginger and red chili flakes. Stir fry until fragrant. Add rice wine and stir for a few seconds. Proceed to add all of the other sauce ingredients, including soy sauce, vinegar, water, sugar and orange zest.
Add the fried chicken. Stir to coat in sauce. Thicken the sauce with the corn starch slurry. Garnish with chopped scallions and serve with rice. Enjoy!