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.
Hey folks, it’s recipe time again but, if I’m honest, this one was actually supposed to go up last week. I had a few technical difficulties with my camera and had to remake the whole thing from scratch.
So, that’s how my week’s been going, how about yours? I hope that you’re all holding up okay in the midst of this crazy modern mess and I hope that you’re all able to find a nice, secluded spot to go stretch your legs and get some sun. Because, as scary as this pandemic is, going outside is still important to your health.
With no end in sight, right now, it’s essential that you have a way to get all the necessary vitamin D and you’re not going to do it through diet, alone. Fresh fish just isn’t that readily available right now.
What you need is sunshine and that, I’m afraid, is not something that I can provide. But I can share with you a thematically-appropriate rice dish, at least, based on the work of Amano Hina – Weathering with You’s 100% sunshine girl.
A simple, yet delicious, one-pan recipe that deviates slightly from the source material but still combines eggs, rice and crisps for a crunchy, warming meal that’ll add a little brightness at any time of the day. Though, personally, I like to serve it for brunch.
Hey folks, it’s the last weekend of the month and it’s time to party. By which I mean it’s time to replicate a dish that I discovered at an afro-caribbean birthday barbecue.
That’s right, if you couldn’t tell from the title, this week’s recipe is the mildly smoked “party rice” version of west africa’s traditional “jollof”. A heavily spiced rice dish made for sharing, that can be the side for your main meal but, more often, acts as the ballast alongside a tonne of fried plantain, jerk chicken and coleslaw. To name just a few of its common accompaniments.
It can be served warm or cold at just about any time of the day and, while not exactly hot, it carries a wonderful tomato, thyme and scotch bonnet taste that makes it all but impossible to mistake its native region.
Hey guys, it’s recipe week again and, while I’ve never been one for keeping different cultures of food separate if the work together, this summer sizzler’s a real melting pot of influences.
The original dish on which this month’s creation has been based comes from episode 16 of the japanese show “Food Wars” and, should you want to cook the original apple and bacon risotto, a recipe can be found for it in chapter 42 of the show’s manga.
But, while the fruity take on it may be japanese, risotto itself hails from italy and my take uses a morrocan-style spice blend with the peruvian lemon drop chilli to add a bit more substance.
The original did, after all, lose its battle in the anime for being too light and unsatisfying.
So, instead of an apple and bacon risotto, I shall be presenting you with a spiced apple and pear risotto that can be eaten hot as a main dish or cold for a smaller meal like lunch or the originally intended breakfast. Or simply if the warm weather is as agonising for you as it is for me.