Just Another Food Blog

Seoul Obsession

DANISH CARAMELIZED POTATOES

Honey Pecan Granola 3 cups of oats

1/2 cup of pecans

1 cup of shredded coconuts

1 cup of goji berries

1 cup of almond powder

3 tbsps of butter

2 tbsps maple syrup

2 tbsps agave syrup

1 cup of espresso

4 tbsps of honey

1 tsp of cinnamon

1/2 tsp of kardamom

1/2 tsp of nutmeg

1/2 tsp of salt

1/2 tsp of vanilla extract

First mix all the dry ingredients together

Then mix all the wet ingredients together (save two tbsps of honey)

Next mix everything together and pop in a preheated oven at 180C

Afterwards spread it on a baking tray and bake for 30 min,

Since I've done risottos so many times I'm just going to give you quick notes for this recipe First blanch the sliced cauliflower in salted boiling water, reserve water

Then mix olive oil, salt, pepper, zaatar and cumin and brush it on the cauliflower before putting it in an oven preheated at 200C

Next make the risotto with the cauliflower stock, add sage and cumin to the mix and replace olive oil with walnut oil

Finally take your cauliflowers out of the oven when they are lightly browned and crispy and add walnuts

Ingredients for the Tagliatelle:

300g of flour

4 eggs

1 teaspoon of salt

30 g of dried seaweed

20g of fresh basil

First mix the dry ingredients well

Then add the eggs lightly beaten with the basil inside

And mix it until it forms a nice smooth ball

Finally wrap in cling film and let it rest for at least an hour

After an hour take out your dough and roll it out (I HIGHLY recommend a machine here. I am  using the KA attachment) taking care to always use plenty of flour

(Note: for tagliatelle I usually roll it out to a 6 then fold it up and cut it into strands with a really sharp knife)

Then let then dry in bird's nest shape (but with plenty of flower so they don't stick)

Afterwards make the sauce (with cream and some butter to make it more rich) as you boil the water for the pasta

Subsequently put oil and salt in the water and add the pasta for 2-3 min

Finally combine with the sauce and serve immediately with a little bit of crunchy seaweed and a fresh chiffonade of basil

Ingredients:

1 eggplant

1 cup of beluga lentils

olive oil

100g soft goat cheese

1tbsp honey

120mL sour cream

150mL sheep yoghurt

1 garlic clove 

1tbsp of lemon juice

1/2 teaspoon of salt

1 cup of parsley

pepper

zaatar

First start boiling the lentils according to packaging 

Then grill the olive oil brushed eggplant (I did this on a wood bbq, but a grill pan will do)

Next combine half of the yoghurt, the sour cream, garlic, lemon juice, 3 tbsp of olive oil, salt and parsley in a food processor

After combine the goat goat cheese with honey, the rest of the yoghurt and some zaatar and mix well. 

Ingredients:

For the Soba:

2 tbsps Miso paste

1 tbsp Mirin 

1 tbsp rice wine vinegar

1 tbsp sesame oil

1 tbsp brown sugar or agave syrup

a handfull of soba

For the Aubergines, follow the Ottolenghi recipe, I just substituted the buttermilk and greek yoghurt with sour cream (it was all I had but it was fine)

First prepare your aubergines in the oven (they take the longest time)

Then cook your soba according to packaging

Next mix all the ingredients for the glaze together

After  rinse the soba and add the miso sauce

Subsequently make the Ottolenghi sauce by mixing all the ingredients