Awsm Fried Spinach with Shrimp Paste

Ingredients

• 1 bunch fresh spinach
• 1 sprig of red chillies (I spicy chillies go put it tastes) *
• 2 shallots *
• 1 clove garlic *
• A handful of anchovies / dried shrimp *
• 1 tablespoon (or more) shrimp paste *
• Salt and flavoring (Ajinomoto / MSG) to taste
• Enough cooking oil for sauteing

Steps

Cut the spinach according to taste, clean and toast them up.

Crush those ingredients marked with *.

When oil is hot, saute the ground ingredients from step 2 and stir fry until fragrant, or slightly yellow.

Add salt and flavorings. Stir for a while then add spinach.

Mix well and stir until cooked, put a little water and when the sauce boils turn off the gas.

Serve immediately with hot rice.

Awsm Simple Cheese Cake

Yields 

6 inches, serves 5-6 pax

Ingredients

• 250g cream cheese
• 200ml plain yogurt
• 90g sugar
• 3 tsp flour (I'm using self-rising flour)
• 2 eggs
• 2 tsp lemon juice (if you do not like it too sour then 1 tsp)

Steps

Put all ingredients into the mixer. Play up to be cream.

Put into baking dish and bake for 40-45 minutes at 170 degree.

After baked can be stored in a refrigerator for a few days.

Awsm Thai Peanut Sauce

Ingredients:

• 1 1/2 cups creamy peanut butter
• 1/2 cup coconut milk
• 3 tablespoons water
• 3 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon hot sauce
• 1 tablespoon minced fresh ginger root
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro

Preparation:

In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

Awsm Pesto Steamed Fish Recipe

AWSMly presented (white fish, red peppers, green spinach), delicate flavor, and ridiculously simple.

Ingredients (Serves 4)

• 4 fresh white fish filets
• 1/2 cup pesto (store-bought works great)
• 1 bell pepper (red/yellow/orange), sliced into thin strips
• Fresh spinach (about 4 cups/handfulls)

Steps

Preheat oven to 350.

Lay out 4 squares of foil (a little larger than each filet)

Place 1 cup/handfull of spinach in center of each square

Divide pepper strips and lay on top of spinach

Lay each fish filet on top of peppers, lightly sprinkle with salt/pepper

Blob about 2 tablespoons of pesto on top of each filet

Cut 4 more square of foil, lay on top of each filet and seal edges together with bottom piece of foil, make sure it's as sealed as you can get.

Toss packets into oven for 20-30 minutes (depending on thickness of fish). If you doubt your sealing skills, you may want to put the packets on a cookie sheet to catch any leaks.

Serve sealed. AWSM!

Awsm Creamy Butter Chicken

Butter chicken is supposed to be made as two seperate dishes that you subsequently mix together. The chicken has to be cooked (almost tandoori styles) and then mixed in with the mugh makni masala (Butter chicken spices...in this case in the form of a thick gravy)

For the Tandoori Paste (make 2 days in advance)

• 1 tsp Garlic Powder 
• 1 tsp Ground ginger 
• 1tsp Clove (use powder if you're not using a magic bullet, use whole cloves if you are ) 
• 1/2 tsp nutmeg 
• 1tsp Mace powder 
• 1 1/2 tbsp Cumin (Jeera) 
• 2tbsp ground Corriander 
• 1tsp Fenugreek powder 
• 1tsp Cinnamon 
• 1tsp Fresh ground pepper 
• 2tsp brown cardamom (don't use the green one....just don't) 
• 3tbsp of Oil/ Ghee (Indian vegetable lard..yum!

Then toss that into your magic bullet/food processor and puree the crap together until it forms a paste. This will be sufficient for about 1kg of chicken. Let the paste sit overnight so the flavours meld together Remember people, feel free to toy with the ingredients. It's cooking, not rocket science!

For the Chicken: Cube 1kg of chicken breast. Trim off all fat (cause this is already unhealthy enough) and then coat with the Tandoori paste. Refrigerate over night.

For the Butter chicken sauce

• 1 tsp red chilli powder (remember, this is supposed to be savory, not spicy, so don't over do it with the spice) 
• 3 bay leaves 
• 1 cinnamon stick 
• 8 cardamom pods 
• 8 pepper corns 
• 3 Onions chopped (I like onions, like REALLY REALLY like onions, so feel free to use less) 
• 2 tsp coriander power 
• 2 tsp cumin 
• 1 tsp ginger (crushed) 
• 1 can tomato paste 
• 2 tbsp dried fenugreek (raw seeds will work as well) 
• 4 tbsp butter (Deal with it) salt to taste 
• 1 cup FULL FAT CREAM (yeah, you want butter chicken, this is what's in it kids, and it's fucking amazing....ok you can use low fat yogurt, but seriously, treat yourselves, it's not like you drink 1 cup of cream a day...or at least dear god I hope not) 

So mix ALL of this together and blend it. If you have a magic bullet, amazing, if not just mix it together by hand. Let this liquid mix sit in the fridge while you cook the chicken.
FOR THE CHICKEN that has been marinating over night: Bring a frying pan with about 2 tbsp of oil to a medium heat. Then fry the chicken. Fry to the point where it's past browning, so about 3/4 of the way to cooked.

Then remove and store in a bowl. Do this for all the chicken. FOR THE SAUCE Bring your cream/yogurt mix to a boil. If it's the Yogurt you chose, add water to aid the boiling process. If you used the cream, you needn't add anything.

And make sure you SLOWLY bring it to a boil so as to not just burn the cream onto the bottom of the pan. Make sure you keep stirring so that disgusting skin doens't form on top of the dish (ew). Once this has reached a low boil, add the chicken in.

Let the chicken cook in the sauce for about 20 - 30 minutes and BAM! Butter chicken. Serve on Basmati rice garnished with cilantro :) It looks like a lot, but it's totally worth it.

Awsm Double Chocolate Stout Cake

Yield: Makes 12 servings

Ingredients:

Cake
1 1/2 cups stout (eg Guinness)
1 1/2 cups (2.5 sticks) unsalted butter
1 cup unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

Preparation:

Icing
2 cups whipping cream
1/2 cup unsalted butter
1 cup peanut butter
1/4 cup milk
1 tsp vanilla extract
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:

Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and everything else and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Awsm Apple Cobbler

Ingredients

• 4C peeled and sliced apples 
• 3/4C brown sugar 
• 1/2C flour 
• 1/2C oats 
• 3/4t cinnamon 
• 3/4t nutmeg 
• 1/3C butter 

For Apple

• 2 tbsp lemon juice, 
• 1 tsp cinnamon, 
• 1/4 tsp nutmeg, 
• 1 tsp vanilla extract and 2 tbsp flour

Method

Heat oven to 375F. Arrange apples in the bottom of and 8x8in pan then mix them with the ingredients for apple. Mix remaining ingredients and sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender.

Awsm Moroccan Chickpea Soup

Saute 1 large diced onion and 6-8 cloves of chopped garlic in lots of olive oil until translucent.

Add 1 t cinnamon, 1.5 T cumin, a little cayenne pepper, and 1 T sweet paprika; simmer them all together for a minute or two. 

Add a can of chopped tomatoes, 3 cans of drained and rinsed chickpeas, 4 C of chicken broth, a pinch of sugar, some salt and a ton of fresh black pepper. 

Simmer for 45 minutes; use a potato masher or a cup or something to squish some of the chickpeas up in the pot. 

Stir in some fresh spinach and serve.

Awsm Peanut Sauce

Mix 3.5 tbsp warm water, 2 tbsp peanut butter, 1 tbsp vinegar and 1 tbsp sugar.

Optional: go fancy and add some chopped chives and sesames.

Tastes AWSM and goes well with anything.

Optional: add some cayenne, cumin or saffron

Awsm Home Made Nutella

Yield: 2 jars (about 1 cup each)

Ingredients:

1 2/3 cup (200g) hazelnuts

1 3/4 cup (400g) whole milk

7/8 cup (60g) powdered whole milk

3 tablespoons (40g) mild-flavored honey

pinch of salt

6 ounces (170g) bittersweet or semisweet chocolate, chopped

5 ounces (140g) milk chocolate, chopped (use one that’s at least 30% cacao solids)

Directions:

Spread the nuts on a baking sheet and toast the nuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.

While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.

In a clean, dry bowl set over a pan of barely simmering water melt the chocolates together until smooth.

Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins.

In a food processor, grind the warm hazelnuts until they’re as fine as possible.

Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.

Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.

(Optional) Strain the paste if you mind the little bits of nuts.

Transfer the mixture into two jars and refrigerate until ready to use.

Awsm Malay Sweet Soy Sauce Chicken

Yields

4 pax

Ingredients 

• 1 whole chicken (chopped into pieces)
• 10 dried chillies (ground)
• 1 large onion (sliced ​​round)
• 2 cloves garlic (sliced​​)
• green chillies (chopped)
• small ginger (sliced​​)
• vinegar
• sweet soy sauce
• oil for frying

Method

Heat oil then fry the pieces of chicken until half-cooked, remove from wok. Saute sliced and chopped ingredients until fragrant. Then, add in chillies, vinegar and soy sauce. Add back the chicken then continue to stir-fry until cooked. Happy cooking guys!

Awsm French Onion Soup

Cook 5-6 thinly sliced sweet onions in a stick of butter in a heavy oven-safe pot with a lid over medium heat.

Throw the pot in a 375-degree oven for at least an hour or until there are lots of nice brown bits. 

Add in a cup or two of white wine, deglaze, and reduce for a bit. 

Add 2 cartons of beef broth and some minced garlic. 

Simmer for about an hour; top with croutons/crusty bread and gruyere, then broil until the gruyere is melted.

Awsm Curried Red Lentil Soup

You need:

• red lentils
• chicken or veg stock 
• chopped onion 
• chopped carrot 
• can of chopped tomatoes 
• garam masala 
• bay leaf 
• cinnamon (optional) 
• cumin (optional) 
• coconut milk 
• juice from one lime 
• black pepper 
• olive oilRinse and pick over red lentils

Saute onion in bit of olive oil. Then add lentils, carrots, tomatoes, stock, garam masala, and bay leaves to the pot. Cook for a while until the lentils soften and add coconut milk and heat until cooked through. Stir through the juice of one lime and season with pepper (and salt, if desired).

Note: Cumin and cinnamon are optional, but are awsmly tasty!

Awsm White Bean Sausage Stew

Brown 4-5 sliced or diced sausages in olive oil and set aside.

Add 1/2 to 1 chopped onion and saute; add 2-3 cloves of minced garlic and saute. 

Dump in 2-3 C chicken stock, a can of chopped tomatoes, oregano, and marjoram, and the sausage. 

Simmer for an hour, adding the beans halfway through. 

Before serving, add chopped fresh basil and a tablespoonful or so of balsamic vinegar. 

Bonus points if you grate fresh parmesan on the top before serving.

Awsm Risotto Recipe

Easy as hell, and it impresses everyone that I've ever made it for:

Arborio rice (rule of thumb: 1 cup of rice per 2 people)

• veggie stock (at least a liter and a half)
• an onion
• garlic
• ~300g ricotta

Pretty much any veggies that you have lying around. Off the top of my head, I've used (I've asterisked the highly recommended):

• mushrooms*
• spring onions
• pine nuts (fuckin' love pine nuts)*
• broccoli
• carrots
• green beans
• baby spinach*
• pumpkin*

Throw some oil in a largeish saucepan, fry the onion (diced) and garlic until you get those good smells going. Throw in the rice (uncooked), shake and stir it around until the rice is coated in the garlicy goodness, then pour in some veggie stock until the rice is covered. This shouldn't take much stock, and you'll need plenty of stock remaining for the rest of the recipe.

Stir the risotto almost constantly, adding stock when the rice absorbs nearly all the stock already in the saucepan. Throw in vegies as you go (but not until the rice is at least 1/2 cooked), with the veggies requiring the most cooking time (pumpkin, carrots, etc.) going in earlier, and save the mushrooms, pine nuts and other delicate veggies until just before you take it off the heat. You want to be cutting the pumpkin into bite sized chunks, and it'lll probably break down (don't worry -- this is good!) and amalgamate into the thickness. Holy christ, it's tasty. It's going to thicken up. A lot. This is very good.

Add spices to taste, crumble ricotta over servings, and bam! You're now an AWSM cook.

Awsm Meat Loaf Recipe

Method

1.5 lbs ground beef. Mix with crushed ritz crackers - about 3/4 of a sleeve, plus one egg. Throw in some Worcestershire sauce, spicy mustard, sea salt and cracked pepper. Always put in a splash of dill pickle juice as well. Tangy! Then slice up sweet onions very thin and let them cook under the loaf.

Sauce

1/2 c. brown sugar

1 c ketchup

1 tsp Worcestershire sauce

1 splash Tabasco. 

Mix it all up, pour it over the top of the loaf, and cook about an hour.

Awsm Spiced Up Fried Chicken

Yields

6-7 servings

Ingredients

• A chicken (cut arbitrarily)
• 1-2 packets of fried vermicelli paste Adabi (large size)
• 2-3 shallots
• 3-4 cloves garlic
• 2cm ginger
• salt
• Oil for deep-frying

Steps

Blend onion, garlic and ginger. Add a pinch of salt 2-3. Needless to many reasonspaste noodles are salty.

Mix and marinate chicken with noodles and onions blend paste above. Seelok2 itovernight, but 30 minutes was enough.

Fried chicken with deep fried until cooked way.

Serve the awsm fried chickens!

Awsm East Austrian Goulasch

Saute 2 large minced onions in oil or butter; add 2 big handfuls of cubed white potatoes.

Add chicken broth, chopped spicy sausage, and a few cloves of minced garlic. 

Dump in the following spices: salt, pepper, caraway seed, marjoram, and a shitload of sweet paprika and hot paprika. I mean a lot. 

That shit should be bright red. Simmer it all together for an hour or so and serve with bread and butter.

If you wanted to make it a little thicker, you could add some flour in with the onions at the beginning to make a roux. Just a suggestion.

Awsm Simple Sweetcorn & Egg Soup

You need:

1. Garlic (I like it with garlic)
2. Chicken stock (I use cubes because it's easier)
3. Sweetcorn
4. Egg
5. Cornstarch (optional; I personally prefer it without).
6. Salt
7. White pepper

Steps:

1. Chop garlic finely
2. Boil water (well, duh)
3. Add chicken stock
4. Throw the sweetcorn in
5. Now, add the egg in while the soup is bubbling/boiling. You need the egg to cook immediately to get the stringy effect. Keep stirring while the egg is slowly poured in.
6. Add salt and pepper to taste
7. Add cornstarch if desired to make it thick.
8. SERVE!