Hey folks, it’s the weekend, oncemore, and I’ve got another recipe for you. Not a seasonal one, however, but a third one from my buddy, PixelTea.
Another Gourmet Smash Ultimate recipe, this time, but one that I’ve tweaked slightly, using suggestions from his Discord server.
Based on Pixel’s Pokemon Trainer recipe – Specifically his beef-filled Charizard version – this “jelly filled doughnut” has a rather different core. One amped up with blueberry and ghost pepper, in order to reflect the pokemon’s X evolution. And, despite my rice ball not being christmas themed in any way, it did wind up featuring a surprisingly seasonal assortment of spices.
Yet, topical or not, I love the way that this recipe turned out. So full of rich, savoury, meaty goodness, tinged with berries, spices and a high, yet pleasant heat. All kept in check by its soft, fluffy, rice ball exterior.
But we’ll get into its flavour properly in a bit. First, let’s look at how to cook it.
Hello again everyone, it’s the last sunday of the month and I’m sure you all know what that means. It’s recipe time!
Now, of course, I don’t always leave my recipes until the last minute like this but, well, my access to ingredients has been somewhat restricted, lately, and I’ve had a lot to do in the last week or two. So, this time around, I’m falling back on a silly suggestion from my friends, mixed in with a family staple.
I’m making udon bolognese – A variation on the classic spaghetti dish using thicker, heartier noodles and a bit of jalapeño-based spice in its sauce.
It’s not traditional and it’s made even less so by the fact that what I know as “bolognese” is actually a twist on spaghetti and meatballs, handed down from generation to generation. Yet it’s still delicious and hey, isn’t that what really matters?
Here’s my take on an italian pasta dish, with just a little bit of a japanese twist.
Hello again everyone, I hope that you’re enjoying your extra day this leap year.
Me? I’m making good use of it with a later than usual recipe post, on the 29th of february. Because it just so happens that, this year, it’s a saturday.
And what kind of recipe do I intend to show you this month? Why, something simple, mexican and a staple to my home cooking, in order to contrast with last month’s second-hand japanese recipe.
Today, I’m making enchiladas again but, unlike the previous batch, I’m not making them bean-based, for my family, or using someone else’s salsa. This recipe is all mine!
Hey folks, it’s review day again and again we’re looking at Cowley’s Fine Foods but there’s a bit of a difference this time:
This is not their vegan jerky and it’s not in the same white-labelled clear plastic that I’ve come to expect from them. It’s their Exotic Jerky Trinidad Scorpion, wrapped in a rather fancier card sleeve, windowed so that you can still see the clear packet within.