General Recipes

Boil water in a small pot. Place 2 eggs and cover to cook. Bring to a boil over high heat for about 2 minutes. Remove pot from heat and cover for 8 minutes.

Transfer eggs to a bowl of ice water to cool down. Peel and dice into small pieces. Set aside.

In a blender, combine grated garlic, salt and lemon juice, and pulse for few times until combined.

Add in egg yolk, then pulse. With motor running, slowly drizzle in olive oil until completely combined and consistency is thick.

Scrape into a bowl and fold in sour cream. Toss in celery and red onion. Set aside.

In a large pot with salted water, put all unpeeled, clean potatoes. Water must be able to cover potatoes by an inch.

Bring to a boil over medium-high heat and cook for 15 to 25 minutes or until potatoes are tender.

Drain and cool the potatoes.

After cooling, dice the potatoes into 1 1/2-inch square.

In a large bowl, toss the diced potatoes together with diced boiled eggs and 2/3 of the dressing.

Refrigerate to cool down. Add the remaining dressing before serving.

Top with chopped chives.

In a large bowl, sprinkle baking soda into the meat and mash it with your hands. Let it sit for about 20 to 25 minutes.

In another smaller bowl, combine hoisin sauce, soy sauce, tomato paste, sesame oil, sugar, pepper, and red pepper flakes. Set aside.

After 25 minutes, in a large skillet, sauté ground beef over medium-high heat for 5 minutes or until slightly browned.

Add in the garlic, ginger, and light scallions. Sauté and stir continuously until softened.

Add the hoisin mixture and continue stirring until beef is coated with the mixture. Taste and adjust seasoning as desired. Stir in the remaining scallions.

Serve the beef over rice.

Top it with the chopped cashews, sesame seeds, and vegetables as desired.

In a small bowl, whisk together sherry and balsamic vinegar, lemon juice, garlic, mustard, salt, and pepper.

Add the walnut and olive oil, continue whisking.

In a large salad bowl or any large bowl, combine all the salad ingredients.

Pour the prepared dressing and toss until well coated.

Serve immediately.

In a medium saucepan, add olive oil and sauté sliced shallots over high heat for about 3 minutes while stirring often until shallots are lightly browned.

Season with ground black pepper, then add the crushed garlic clove and a sprig of rosemary.

Continue cooking for another 3 minutes. Stir continuously to prevent the shallots from burning.

Pour in the balsamic vinegar and cook until it evaporates into a syrup.

Pour in your red wine and cook until reduced by two thirds.

Add in the beef stock and bring to a boil.

Turn down the heat and continue to simmer until reduced by two-thirds or around 250ml.

Remove garlic and rosemary.

Sprinkle a little salt to taste and whisk in the butter.

You may add any juices from the steaks just before serving.

Preheat your oven to 400º.

Prepare a baking dish and place your trimmed asparagus.

Pour heavy cream over asparagus, then scatter.

Toss in some garlic.

Generously season with salt and pepper.

Sprinkle on some Parmesan, mozzarella and red pepper flakes.

Bake for about 25 to 30 minutes or until cheese is golden and melty, and the asparagus is tender.

Preheat your oven to 375°

In a medium bowl, whisk together butter, garlic, thyme, and vinegar.

Evenly spread the mushrooms on a large baking sheet.

Pour the butter-garlic mixture over mushrooms and dash with salt and pepper. Toss to coat then spread back into an even layer.

Roast mushrooms for 15 to 18 minutes, until golden and tender.

In a large saucepan, sauté onion on extra-virgin olive oil over medium-high heat.

Add salt and pepper and continue cooking for 5 minutes, adding a couple of tablespoons of water to prevent it from burning.

Toss the cauliflower and milk. Cover the saucepan and bring to a boil, then reduce heat to simmer and cover for 10 minutes, or until florets are soft.

Add half of the chopped broccoli.

Transfer the mixture into the jug of your blender or immersion blender. Purée until the consistency is smooth. Return to pot.

Add the remaining broccoli and onion powder. Cover and cook for another 10 minutes, until the sauce thickens. Serve immediately.

To make the sauce, use a blender, food processor, or immersion blender.

Blend the avocados, basil, garlic, and lemon juice.

Add a dash of salt and pepper depending on your preference.

Add olive oil in a slow stream while continuously blending until it emulsifies; set aside.

In a large pot of salted water, cook pasta according to package instructions; drain well.

In a large bowl, combine pasta with avocado sauce, top with cherry tomatoes. Serve immediately.