FACT share some recipes with you to inspire you to cook through this new wave of pandemic.

Are you also cooking a lot more than usual now at home due to the new restrictions and in an attempt to be safe and away from the new Omicron virus? As the situation continues, many are starting to feel like they’re running out of ideas in the kitchen.

How better to cure your lack of inspiration than with recommendations of some comfort and elaborate recipes. Here FACT share some recipes with you to inspire you to cook through this new wave of pandemic.

Miso Caramel Green Beans

Ingredients:

1 pound green beans
1 clove garlic, microplaned
1/2 shallot, microplaned
1/4 cup green onion, green only
1 tbsp miso (I used chickpea miso)
1 tsp Dijon mustard
1 tsp maple syrup
1 1/2 tsp rice vinegar
1 tsp chili flake
3 tbsp coconut aminos
1/2 tsp sea salt
4 tbsp grapeseed oil

Method:

Blanch the green beans in well-salted water for 2 minutes, drain, and place in ice bath. To make the sauce—whisk together garlic, shallot, miso, Dijon mustard, chili, rice vinegar, coconut aminos, and sea salt until thoroughly mixed. Whisk in 3 tbsp grapeseed oil, and add green onion. Set aside. In a pan or wok add remaining grapeseed oil on medium high heat. Right as you see oil start to smoke, add green beans. Toss green beans constantly until you get that yummy charred skin. Add 2 tbsp of sauce while cooking for added caramelization!

Apple Strudel

Ingredients:

DOUGH:

Flour 250g
Egg 1
Sunflower oil 20 ml
Cold water 40 ml
Lemon juice ½ a lemon
Butter for coating

FILLING:

Apples 1.2kg
Raisin 120 g
Sugar 120 g
Cinnamon 5g
Lemon juice ½ a lemon

WHIPPING CREAM:

Cream 250 ml

SAUCE ANGLAISE:

Milk 250 ml
Cream 250 ml
Vanilla bean 1
Egg yolk 6
Sugar 100g

Method:

  1. Sieve the flour into a bowl. Add the egg, sunflower oil and lemon juice of half a lemon. Start kneading the dough, adding the cold water. Form a ball, oil it slightly and let it rest for an hour at room temperature.
  2. Roll out the dough thinly on a work surface with plenty of flour using a rolling pin. Place the apple raisin mixture on it and fold it into the dough. Wet the rims of the dough with water to stick them together.
  3. Bake the strudel at 180 C for 30 minutes. Brush some soft butter on it for shiny and brown colouring.
  4. Peel and core the apples. Cut them in small pieces. Add the raisin to them. Drizzle the lemon juice of half a lemon on top of it to avoid discoloration. Add sugar and cinnamon to it and mix gentle.
  5. Mix the milk and cream and infuse with the seed of the vanilla bean. Let it come to boil.
  6. Beat the egg yolk together with the sugar and combine it carefully with the still hot milk. Pay attention to combine it well and not too fast in order to avoid coagulation.
  7. Now heat up the mixture further over a water bath. Do this slowly and with constant movement with a cooking spoon until desired texture of the Sauce Anglaise is reached.
  8. Strain the sauce through a sieve and put it on the side of the plate
  9. Whip the cream together with the sugar till a soft peak is reached and add it in another bowl to go next to the dessert.

Teriyaki Glazed Chicken

Ingredients:

1 pound boneless skinless chicken breast halves, cut into strips
3 tablespoons canola oil, divided
4 medium carrots, julienned
1 medium sweet onion, julienned
1/2 cup soy sauce
1/4 cup packed brown sugar
Hot cooked rice
Sesame seeds, toasted, optional
Sliced green onions, optional

Method:

  1. In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside.
  2. In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer.
  3. Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.

Cauliflower Mac ‘n’ Cheese

Ingredients:

3 tbsp. olive oil, divided, plus more for baking dish
1 lb. cavatappi or other short pasta
1 medium-sized head cauliflower (about 2 pounds), cored and thinly sliced
4 cloves garlic, sliced
1 large yellow onion, thinly sliced
Kosher salt and freshly ground black pepper
4 oz. extra-sharp white Cheddar cheese, grated (about 1 cup)
2 oz. Parmesan cheese, grated (about 1/2 cup)
1/4 tsp. mustard powder
1 1/2 c. panko breadcrumbs
1/2 c. fresh flat-leaf parsley, chopped

Method:

  1. Preheat oven to 425°F. Lightly oil a 9-by-13-inch baking dish. Cook pasta according to package directions. Drain.
  2. Heat 2 tablespoons oil in a large pot over medium heat. Add cauliflower, garlic, and onion. Season with salt. Cook, covered, stirring occasionally, until tender, 15 to 20 minutes. Add 4 cups water and simmer until vegetables are very soft, 10 to 12 minutes. Drain, reserving 2 cups cooking liquid; let cool slightly.
  3. Combine vegetables, Cheddar, Parmesan, mustard powder, and cayenne in a blender (depending on the size of your blender, you may need to do this in two batches). Purée, adding just enough reserved cooking liquid to get mixture moving, until smooth, 1 to 2 minutes.
  4. Add sauce to pasta and toss to combine. Transfer to prepared baking dish. Toss together panko, parsley, and remaining tablespoon oil in a bowl. Season with salt and pepper. Sprinkle over pasta. Bake until golden brown, 14 to 16 minutes.

Caramelised carrot soup

Ingredients:

500gm carrots, peeled and thinly sliced
4 tbsp butter
2 tsp refined oil
1 medium onion, peeled and thinly sliced
500ml carrot juice
1 tbsp minced fresh ginger
1 tbsp toasted cumin seeds
1 tsp jeera powder
½ tsp salt
¼ tsp baking soda
Fine chopped coriander to garnish

Method:

  1. Heat the base of the pressure cooker on medium high heat and add the onions, sautéing till soft and translucent. Add the cumin seeds and sauté till fragrant.
  2. Add the sliced carrots and sauté till they start getting soft. Add just enough water to cover and stir in the baking soda and salt.
  3. Put the lid of the cooker on and cook for 10 minutes on medium high heat, about three whistles.
  4. Take the cooker off the heat and let it cool down or place it in the sink and run cool water over the lid. Take the lid off when it can be released easily. At this point the carrots should be a dark orangish-brown and have a nutty caramelised aroma.
  5. Stir in the jeera powder, ginger and carrot juice and simmer for two minutes.
  6. Blend till smooth using an immersion blender or mixer.
  7. Adjust the seasoning to taste and serve hot garnished with fine chopped coriander. Pro tip: In case you don’t have a juicer, you can just blend sliced carrots with a little water in your blender and strain it.

Dragonfruit chia bowl

Ingredients:

3 tbsp of chia seeds
1 cup plant-based milk
1 tsp maple syrup
1 tsp vanilla extract
1/2 dragon fruit (the pink one)
Muesli/granola to garnish

Method:

  1. Mix the chia seeds, maple syrup, vanilla extract in a bowl and set it aside.
  2. Puree the dragonfruit in a blender and add to the chia mixture.
  3. Slowly add in the nut milk and mix together until well combined.
  4. Refrigerate for at least three hours or overnight.
  5. Serve with muesli and fresh fruit.