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By: JIN June 27, 2019June 27, 2019

BAYI_HK Xinjiang Lamb

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Posted by:JIN

A home cook and a foodie with a healthy appetite celebrating everything delicious, sweet and spicy in life

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BAYI_HK Xinjiang Lamb

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World Bound Korean Homecook๐Ÿณ
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Sometimes the simplest humbl [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Sometimes the simplest humble meal can pick you up when you least expect it. Like this green bean fried rice and eggs๐Ÿ˜‹I was having a rather stressful day last week and couldn't be bother to make myself a lunch. But I was starving, which was making my day worse..So I grabbed whatever I had and put together a super quick and delicious meal. And guess what, it made me feel so much better almost immediately. โฃ โฃ I blanched a big handful of green beans for a couple minutes while stir-frying leftover cold rice with a little bit of soy sauce, minced garlic, grated ginger and perilla oil (you can also use sesame oil) in a non stick pan. I stirred beans into the pan and cooked for another minute. The dish was topped with 2 fried eggs (because you can never have enough ๐Ÿณ๐Ÿณ) and a sprinkle of sesame seeds. โฃ โฃ ์ŠคํŠธ๋ ˆ์Šค๋กœ ์ข€ ํž˜๋“ ๋‚ ์ด ์žˆ์—ˆ๋Š”๋ฐ, ๋ณ„ ์ƒ๊ฐ์—†์ด ๋‚จ์€์žฌ๋ฃŒ๋“ค ๋„ฃ๊ณ  ๋š๋”ฑ๋งŒ๋“ค์–ด ๋จน์€ ์š” ๋ณถ์Œ๋ฐฅ๋•์— ๊ธฐ์šด์ด ํ™• ๋‚ฌ์–ด์š”๐Ÿ˜‹๋ฉ€ ํ•ด๋จน์–ด์•ผํ• ์ง€ ์ƒ๊ฐํ•˜๊ธฐ๋„ ๊ท€์ฐฎ๊ณ  ๋ฐฐ๊ณ ํ”„๋‹ˆ ๋” ์งœ์ฆ๋งŒ๋‚˜๋Š” ๊ทธ๋Ÿฐ๋‚ ์ด์˜€๊ฑฐ๋“ ์š”. โฃ โฃ ์ค„๊ธฐ์ฝฉ์€ ๋“์€๋ฌผ์— 2๋ถ„์ •๋„ ๋ฐ์ณ์ฃผ๊ณ  ๊ทธ์‚ฌ์ด ์ฐฌ๋ฐฅ์— ๊ฐ„์žฅ, ๋‹ค์ง„๋งˆ๋Š˜๊ณผ ์ƒ๊ฐ•์กฐ๊ธˆ์”ฉ์„ ๋„ฃ๊ณ  ๋“ค๊ธฐ๋ฆ„์— ๋ณถ์•˜์–ด์š”. ๋ฐ์ณ์ง„ ์ค„๊ธฐ์ฝฉ๋„ ๋ฐฅ๊ณผ ์„ž๊ณ  1๋ถ„๊ฐ„ ๋” ๋ณถ์•˜๊ณ ์š”. ๋ณถ์Œ๋ฐฅ์— ์ ˆ๋Œ€ ๋น ์งˆ์ˆ˜ ์—†๋Š” ๋‹ฌ๊ฑ€ํ›„๋ผ์ด ๋‘๊ฐœ์™€ ์ฐธ๊นจ์กฐ๊ธˆ์„ ๋ฟŒ๋ ค์„œ ๋งˆ๋ฌด๋ฆฌํ–ˆ์Šต๋‹ˆ๋‹ค๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณโฃ
Flavor and nutrient bursting vegan breakfast that Flavor and nutrient bursting vegan breakfast that set me up for the day. Sun dried tomatoes, cannellini beans, fresh thyme and black pepper with dark rye sourdough toasts๐Ÿ˜‹โฃ โฃ ํ˜ธ๋ฐ€๋นต ์‚ฌ์›Œ๋„์šฐ ํ† ์ŠคํŠธ์— ์ฌ๋“œ๋ผ์ด๋“œ ํ† ๋งˆํ† , ์นด๋„ฌ๋ฆฌ๋‹ˆ๋นˆ, ํƒ€์ž„์„ ์–น๊ณ  ๋ธ”๋ž™ํŽ˜ํผ๋ฅผ ๋“ฌ๋ฟ๊ฐˆ์•˜์–ด์š”. ๊ณ ๊ธฐ๋„ ๋‹ฌ๊ฑ€๋„ ์น˜์ฆˆ๋„ ์—†๋Š” ๋น„๊ฑด ํ† ์ŠคํŠธ์ด์ง€๋งŒ ๋ง›์ด๋‚˜ ์˜์–‘๊ฐ€ ์–ด๋Š๊ฒƒ๋„ ๋ชจ์ž๋ผ์ง€์•Š๋Š” ๋“ ๋“ ํ•œ ์•„์นจ์‹์‚ฌ์ž…๋‹ˆ๋‹ค๐Ÿ’š
(EN/แ„’แ…กแ†ซแ„€แ…ฎแ†จแ„‹แ…ฅ) โฃ โฃ Meatless Mon (EN/แ„’แ…กแ†ซแ„€แ…ฎแ†จแ„‹แ…ฅ) โฃ โฃ Meatless Monday with delicious vegan cold noodles๐Ÿ˜‹ Here's my "cold buckwheat noodles with crunch vegetables and spicy fusion sauce". This recipe will serve 4 portions. โฃ โฃ ๐Ÿ Noodles and veggies โฃ โฃ * 400g/14.1oz. buckwheat(soba) noodlesโฃ * 2 carrots (2cups. peeled)โฃ * 200g/7.05oz. green beans, cut into 4-5cm length, blanched for a couple of minutes โฃ * 1 1/2 cup. canned sweet corn kernels โฃ โฃ ๐ŸŒถ Spicy Sauce โฃ โฃ * 2 tbsp. soy sauceโฃ * 2 tbsp. gochujangโฃ * 2 tbsp. dijon mustardโฃ * 2 tbsp. mirinโฃ * 3 tsp. minced garlicโฃ * 3 tbsp. sesame oilโฃ * 1 1/2 tsp. ground pepper โฃ * 2 tbsp. toasted sesame seeds โฃ โฃ ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Peel carrots into thin strips, cut and blanch green beans and drain canned sweet corn kernels ๐Ÿ‘‰๐Ÿป Place cooked green beans in ice cold water to keep them crunchy ๐Ÿ‘‰๐Ÿป Cook noodles in boiling water for 4-5 minutes ๐Ÿ‘‰๐Ÿป Meanwhile mix all the ingredients for the sauce except for sesame seeds ๐Ÿ‘‰๐Ÿป Drain cooked noodles and rinse under cold running water. Cool it in the fridge for a few minutes if you want it to be cooler ๐Ÿ‘‰๐Ÿป Mix noodles and veggies with sauce in a large bowl ๐Ÿ‘‰๐Ÿป Mix in most of the sesame seeds. Sprinkle the rest to garnish before serving. Enjoy๐Ÿ˜‹โฃ โฃ แ„‚แ…กแ†ฏแ„Šแ…ตแ„ƒแ…ฉ แ„ƒแ…ฅแ†ธแ„€แ…ฉ แ„‰แ…กแ„ƒแ…กแ„‚แ…ฉแ‡‚แ„‹แ…ณแ†ซ แ„†แ…ฆแ„†แ…ตแ†ฏแ„€แ…ฎแ†จแ„‰แ…ฎแ„‹แ…ช แ„‹แ…ฃแ„Žแ…ขแ„€แ…ก แ„‹แ…ตแ„€แ…ฅแ†บแ„Œแ…ฅแ„€แ…ฅแ†บ แ„‚แ…กแ†ทแ„‹แ…ก แ„€แ…กแ†ซแ„ƒแ…กแ†ซแ„’แ…ต แ„‡แ…ตแ„€แ…ฅแ†ซ แ„‡แ…ตแ„‡แ…ตแ†ทแ„€แ…ฎแ†จแ„‰แ…ฎแ„…แ…ณแ†ฏ แ„’แ…ขแ„‡แ…ชแ†ปแ„‹แ…ฅแ„‹แ…ญ. 4แ„‹แ…ตแ†ซแ„‡แ…ฎแ†ซ แ„…แ…ฆแ„‰แ…ตแ„‘แ…ตแ„‹แ…ตแ†ธแ„‚แ…ตแ„ƒแ…ก๐Ÿ˜Šโฃ โฃ ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ แ„ƒแ…กแ†ผแ„€แ…ณแ†ซ 2แ„€แ…ขแ„…แ…ณแ†ฏ แ„€แ…กแ†ทแ„Œแ…กแ„‘แ…ตแ†ฏแ„…แ…ฅแ„…แ…ณแ†ฏ แ„‰แ…กแ„‹แ…ญแ†ผแ„’แ…ข แ„‹แ…ฃแ†ฑแ„€แ…ฉ แ„‚แ…กแ†ธแ„Œแ…กแ†จแ„’แ…กแ†ซ แ„‰แ…ณแ„แ…ณแ„…แ…ตแ†ธแ„‹แ…ณแ„…แ…ฉ แ„†แ…กแ†ซแ„ƒแ…ณแ†ฏแ„‹แ…ฅแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ ๐Ÿ‘‰๐Ÿป แ„‰แ…ณแ„‹แ…ฑแ„แ…ณแ„แ…ฉแ†ซแ„‹แ…ณแ†ซ แ„แ…ขแ†ซแ„‹แ…ฆแ„‰แ…ฅ แ„€แ…ฅแ†ซแ„Œแ…งแ„‚แ…ขแ„‹แ…ฅแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ ๐Ÿ‘‰๐Ÿป แ„Œแ…ฎแ†ฏแ„€แ…ตแ„แ…ฉแ†ผแ„‹แ…ณแ†ฏ 4-5cm แ„€แ…ตแ†ฏแ„‹แ…ตแ„…แ…ฉ แ„Œแ…กแ„…แ…ณแ†ซแ„’แ…ฎ แ„แ…ณแ†ถแ„‹แ…ณแ†ซแ„†แ…ฎแ†ฏแ„‹แ…ฆ 2แ„‡แ…ฎแ†ซแ„€แ…กแ†ซ แ„‰แ…กแ†ฑแ„€แ…ฉ แ„€แ…ฅแ†ซแ„Œแ…งแ„‚แ…ขแ„‹แ…ฅ แ„‹แ…ฅแ†ฏแ„‹แ…ณแ†ทแ„†แ…ฎแ†ฏแ„‹แ…ฆ แ„‚แ…ฅแ‡‚แ„‹แ…ฅแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ ๐Ÿ‘‰๐Ÿป แ„†แ…ฆแ„†แ…ตแ†ฏแ„€แ…ฎแ†จแ„‰แ…ฎ 400แ„€แ…ณแ„…แ…ขแ†ทแ„‹แ…ณแ†ฏ แ„แ…ณแ†ถแ„‹แ…ณแ†ซแ„†แ…ฎแ†ฏแ„‹แ…ฆ 4-5แ„‡แ…ฎแ†ซแ„€แ…กแ†ซ แ„‰แ…กแ†ฑแ„‹แ…กแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ ๐Ÿ‘‰๐Ÿป แ„€แ…ฎแ†จแ„‰แ…ฎแ„€แ…ก แ„‰แ…กแ†ฑแ„‹แ…กแ„Œแ…ตแ„‚แ…ณแ†ซแ„ƒแ…ฉแ†ผแ„‹แ…กแ†ซ แ„€แ…กแ†ซแ„Œแ…กแ†ผ, แ„€แ…ฉแ„Žแ…ฎแ„Œแ…กแ†ผ, แ„ƒแ…ตแ„Œแ…ฉแ†ผ แ„†แ…ฅแ„‰แ…ณแ„แ…กแ„ƒแ…ณ (แ„‹แ…ฅแ†นแ„‹แ…ณแ„‰แ…ตแ„†แ…งแ†ซ แ„€แ…งแ„Œแ…กแ„‰แ…ฉแ„‰แ…ณ), แ„†แ…ตแ„…แ…ตแ†ทแ„‹แ…ณแ†ฏ แ„€แ…กแ†จแ„€แ…กแ†จ 2แ„แ…ณแ†ซแ„‰แ…ฎแ†ฏแ„Šแ…ตแ†จ แ„‚แ…ฅแ‡‚แ„€แ…ฉ แ„ƒแ…กแ„Œแ…ตแ†ซแ„†แ…กแ„‚แ…ณแ†ฏ 3แ„Œแ…กแ†จแ„‹แ…ณแ†ซแ„‰แ…ฎแ†ฏ, แ„Žแ…กแ†ทแ„€แ…ตแ„…แ…ณแ†ท 3แ„แ…ณแ†ซแ„‰แ…ฎแ†ฏ, แ„’แ…ฎแ„Žแ…ฎ แ„’แ…กแ„‚แ…กแ„‡แ…กแ†ซ แ„Œแ…กแ†จแ„‹แ…ณแ†ซแ„‰แ…ฎแ†ฏแ„‹แ…ณแ†ฏ แ„‚แ…ฅแ‡‚แ„€แ…ฉ แ„‰แ…ฉแ„‰แ…ณแ„…แ…ณแ†ฏ แ„†แ…กแ†ซแ„ƒแ…ณแ†ฏแ„‹แ…ฅแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ ๐Ÿ‘‰๐Ÿป แ„Œแ…ฉแ„…แ…ตแ„ƒแ…ฌแ†ซ แ„€แ…ฎแ†จแ„‰แ…ฎแ„…แ…ณแ†ฏ แ„€แ…ฅแ†ซแ„Œแ…ง แ„’แ…ณแ„…แ…ณแ„‚แ…ณแ†ซ แ„Žแ…กแ†ซแ„†แ…ฎแ†ฏแ„‹แ…ฆ แ„’แ…ฆแ†ผแ„€แ…ฎแ„€แ…ฉ แ„‚แ…ขแ†ผแ„Œแ…กแ†ผแ„€แ…ฉแ„‹แ…ฆ แ„†แ…งแ†พแ„‡แ…ฎแ†ซแ„€แ…กแ†ซ แ„‚แ…ฅแ‡‚แ„‹แ…ฅแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ ๐Ÿ‘‰๐Ÿป แ„€แ…ฎแ†จแ„‰แ…ฎแ„‹แ…ช แ„‹แ…ฃแ„Žแ…ขแ„‹แ…ฆ แ„‰แ…ฉแ„‰แ…ณแ„‹แ…ช แ„‡แ…ฉแ†ฉแ„‹แ…ณแ†ซแ„Žแ…กแ†ทแ„แ…ข แ„ƒแ…ขแ„‡แ…ฎแ„‡แ…ฎแ†ซแ„‹แ…ณแ†ฏ แ„‚แ…ฅแ‡‚แ„€แ…ฉ แ„Œแ…กแ†ฏ แ„‡แ…ตแ„‡แ…งแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ. แ„‚แ…กแ†ทแ„‹แ…ณแ†ซ แ„Žแ…กแ†ทแ„แ…ขแ„‚แ…ณแ†ซ แ„€แ…ณแ„…แ…ณแ†บแ„‹แ…ฆ แ„ƒแ…กแ†ทแ„‹แ…ณแ†ซแ„’แ…ฎ แ„†แ…กแ„Œแ…ตแ„†แ…กแ†จแ„‹แ…ณแ„…แ…ฉ แ„€แ…ฎแ†จแ„‰แ…ฎแ„‹แ…ฑแ„‹แ…ฆ แ„€แ…ฉแ†ฏแ„€แ…ฉแ„…แ…ฎ แ„ˆแ…ฎแ„…แ…งแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ๐Ÿ˜‹
We're still in the middle of summer here and hot s We're still in the middle of summer here and hot soup is usually the last thing I'd want for lunch. But I was missing Korea a little and I knew the best way to make me feel better would be having a belly-warming soup that could also give my heart a big hug๐Ÿ’žAnd yes, this healthy and hearty "soft tofu (soondubu) and perilla seeds powder (deulkkae-garu) soup with eggs" in piping hot Korean stone pot did just that. The sound of hot soup boiling in a stone pot was a music to my ears๐ŸŽต๐Ÿฒ๐Ÿ˜โฃ โฃ Perilla seeds powder is one of the quintessential Korean ingredients that I really want more people to try. It has beautifully mild sweetness and nuttiness and an incredible texture and aroma that would take any soup or stew to the next level. And like a lot of traditional Korean ingredients, its nutritional value is off the chart, loaded with omega-3 fatty acids, fiber, calcium, iron and vitamins. This is my kinda superfood. If you see perilla seeds powder at Korean grocery store next time, please get it. And give this recipe a try. The soup is great as it is and with rice of course. But I was too lazy to make the rice so had it with some dark rye bread in hand๐Ÿ˜…Guess what, it was absolutely delicious!๐Ÿ˜‹โฃ โฃ * 700g/24.7oz. soft tofu (soondunu) โฃ * 1 1/2cup. waterโฃ * 2-2 1/2 tbsp. soy sauce to tasteโฃ * 6 tbsp. perilla seeds powder โฃ * 1 red chili, chopped (optional) โฃ * 2 eggsโฃ โฃ ๐Ÿ‘ฉ๐Ÿปโ€๐ŸณAdd in soft tofu in a sauce pan or a stone pot (if you have one) ๐Ÿ‘‰๐Ÿป Add water and soy sauce and boil for 5mins ๐Ÿ‘‰๐Ÿป Turn the heat down to medium, add perilla seeds powder and simmer for 20-25mims ๐Ÿ‘‰๐Ÿป Add chili and eggs then simmer for 3-5mins depending on how much you want your eggs to be cookedโฃ โฃ ๐Ÿฒ ํ™์ฝฉ์€ ์•„์ง ํ•œ์—ฌ๋ฆ„์ด๋ผ ์ ์‹ฌ์œผ๋กœ ๊ตญ์„ ๋“์ด๊ธฐ์—” ๋„ˆ๋ฌด ๋ฅ๊ฑฐ๋“ ์š”. ๊ทธ๋Ÿฐ๋ฐ ์ด๋‚ ์€ ํ•œ๊ตญ์ด ๊ฐ‘์ž๊ธฐ ๊ทธ๋ฆฌ์›Œ์ ธ์„œ ๊ฐ„๋‹จํžˆ ๋š๋ฐฐ๊ธฐ์— ์ˆœ๋‘๋ถ€, ๋“ค๊นจ๊ฐ€๋ฃจ, ํ™๊ณ ์ถ”, ๊ณ„๋ž€์„ ๋„ฃ์–ด ๋“์—ฌ๋จน์—ˆ์–ด์š”. ์–ด๋ฆด๋•Œ๋ถ€ํ„ฐ ๋“ค๊ธฐ๋ฆ„, ๋“ค๊นจ๋ฅผ ๋งŽ์ด ์“ด ์š”๋ฆฌ๋ฅผ ๋จน๊ณ  ์ž๋ผ์„œ์ธ์ง€ ๋“ค๊นจ๊ฐ€๋ฃจ๊ฐ€ ๋“ค์–ด๊ฐ„ ๊ตญ์€ ์ €ํ•œํ…Œ ๊ณ ํ–ฅ์˜๋ง›(๐Ÿ˜…?) ๊ฐ™์€ ๋Š๋‚Œ์ด๋„ค์š”. ์—ญ์‹œ ๋งˆ์Œ์˜ ์œ„๋กœ๊ฐ€ ๋˜๋Š” ์นœ๊ทผํ•˜๊ณ  ๋”ฐ๋œปํ•œ ๋ง›์ด์˜€์–ด์š”. ์˜ค๋žœ๋งŒ์— ๋š๋ฐฐ๊ธฐ์—์„œ ๋ณด๊ธ€๋ณด๊ธ€ ๋“๋Š” ๊ตญ์†Œ๋ฆฌ๋„ ๋„ˆ๋ฌด ๋“ฃ๊ธฐ ์ข‹์•˜๊ตฌ์š”๐ŸŽถ โฃ โฃ ์ˆœ๋‘๋ถ€ 700g, ๋ฌผ 1 1/2์ปต, ๊ฐ„์žฅ 2ํฐ์ˆ ์„ ๋š๋ฐฐ๊ธฐ์— ๋„ฃ๊ณ (์ €๋Š” ๊ตญ๊ฐ„์„ ์‹ฌ์‹ฌํ•˜๊ฒŒ ํ•˜๋Š”ํŽธ์ด์˜ˆ์š”) 5๋ถ„์ •๋„ ํŒ”ํŒ” ๋“์ธํ›„ ๋“ค๊นจ๊ฐ€๋ฃจ 6ํฐ์ˆ ์„ ๋„ฃ์—ˆ์–ด์š”. ๋ถˆ์„ ์ค‘๋ถˆ๋กœ ์ค„์ด๊ณ  20-25๋ถ„์ •๋„ ๋” ๋“์˜€์–ด์š”. ๋นจ๊ฐ„๊ณ ์ถ” ํ•˜๋‚˜๋„ ์†ก์†ก ์ฐ์–ด๋„ฃ๊ณ  ๋‹ฌ๊ฑ€ 2๊ฐœ๋ฅผ ๋„ฃ์€ํ›„ 3-5๋ถ„์ •๋„ ๋” ๋“์˜€๊ณ ์š”. ๋‚จ์€ ๋ฐฅ๋„ ์—†์—ˆ๊ณ  ์ƒˆ๋กœ ํ•˜๊ธฐ๋„ ๊ท€์ฐฎ์•„์„œ ์ง‘์—์žˆ๋˜ ํ˜ธ๋ฐ€๋นต์ด๋ž‘ ๊ฐ™์ด ๋จน์—ˆ๋Š”๋ฐ ๋„ˆ๋ฌด ๋ง›์žˆ์—ˆ์–ด์š”๐Ÿ˜‰๐Ÿ˜‹
Red bell pepper and kalamata olive baked eggs. Sim Red bell pepper and kalamata olive baked eggs. Simple and healthy breakfast with a packed full of flavor. And it is perfect for a lazy day๐Ÿ’› Here's how you do itโฃ โฃ ๐Ÿ‘ฉ๐Ÿปโ€๐ŸณBeat 5 eggs and mix in 1tbsp. olive oil ๐Ÿ‘‰๐Ÿป Drain 150g/5.3oz jarred pepper and add in eggs๐Ÿ‘‰๐Ÿป Add 10-12 pitted Kalamata or any olives you like and lightly season ๐Ÿ‘‰๐Ÿป Place in a oven dish and bake at 200c/392f for 20-25mins, then it's done๐Ÿ˜‹ How easy was that?๐Ÿ˜‰โฃ โฃ ๋ณ‘์—๋“  ๊ตฌ์šดํ”ผ๋ง, ์นผ๋ผ๋งˆํƒ€ ์˜ฌ๋ฆฌ๋ธŒ๋ฅผ ๋„ฃ๊ณ  ์˜ค๋ธ์— ๊ตฌ์šด ๊ณ„๋ž€์ž…๋‹ˆ๋‹ค. ๋ง›๋„ ์˜์–‘๋„ ํ’๋ถ€ํ•œ ์•„์นจ์ด์˜ˆ์š”. ๋งŒ๋“ค๊ธฐ๋„ ๋„ˆ๋ฌด ์‰ฌ์šฐ๋‹ˆ ๋งŒ์‚ฌ ๊ท€์ฐฎ์„๋•Œ ๋”ฑ์ž…๋‹ˆ๋‹ค๐Ÿ˜‰โฃ โฃ ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ ๋‹ฌ๊ฑ€ 5๊ฐœ๋ฅผ ํ’€๊ณ  ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ ํ•œํฐ์ˆ ์„ ์„ž์–ด์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ๋ณ‘์—๋“  ๊ตฌ์šดํ”ผ๋ง(150g/5.3oz)์„ ๊ฑด์ ธ์„œ ๋„ฃ์–ด์ฃผ๊ณ  ์”จ๋ฅผ ๋บ€ ์นผ๋ผ๋งˆํƒ€ ๋˜๋Š” ์ข‹์•„ํ•˜์‹œ๋Š” ์˜ฌ๋ฆฌ๋ธŒ 10-12๊ฐœ๋ฅผ ๋„ฃ์–ด์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ์†Œ๊ธˆ์œผ๋กœ ๊ฐ€๋ณ๊ฒŒ ๊ฐ„ํ•ด์ฃผ๊ณ  ์˜ค๋ธ๋””์‰ฌ๋กœ ์˜ฎ๊ฒจ์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ์„ญ์”จ 200/ํ™”์”จ392๋„ ์˜ค๋ธ์—์„œ 20-25๋ถ„๋™์•ˆ ๊ตฌ์šฐ๋ฉด ์™„์„ฑ์ž…๋‹ˆ๋‹ค. ๋„ˆ๋ฌด ์‰ฝ์ฃ ?โ˜บ๏ธ
Roasted cherry tomatoes (at 200c/392f oven for 15m Roasted cherry tomatoes (at 200c/392f oven for 15mins with olive oil), goat cheese, flat leaf parsley with coarsely ground black pepper on spelt toasts๐Ÿ˜‹โฃ โฃ I love spelt bread. The fact that the nutrient packed grain has been cultivating since 5000BC is fascinating enough but it also tastes great. I think the subtle sweetness and nuttiness of spelt bread make this toast a perfect match with creamy goat cheese๐Ÿ˜‹โฃ โฃ ๊ธฐ์›์ „ 5000๋…„ ๋ถ€ํ„ฐ ์žฌ๋ฐฐ๋˜์–ด ์™”๋‹ค๋Š” ์˜์–‘๋„ ํ’๋ถ€ํ•˜๊ณ  ๋ง›๋„ ์ข‹์€ ์ŠคํŽ ํŠธ๋ฐ€ ๋นต๊ณผ ํฌ๋ฆฌ๋ฏธํ•œ ๊ณ ํŠธ์น˜์ฆˆ๊ฐ€ ํ™˜์ƒ๊ถํ•ฉ์„ ์ž๋ž‘ํ•˜๋Š” "์ŠคํŽ ํŠธ๋นต, ๊ตฌ์šด ์ฒด๋ฆฌํ† ๋งˆํ† , ๊ณ ํŠธ์น˜์ฆˆ, ์ดํƒœ๋ฆฌ ํŒŒ์Šฌ๋ฆฌ, ๊ตต๊ฒŒ ๊ฐ„ ๋ธ”๋ž™ํŽ˜ํผ ํ† ์ŠคํŠธ"์ž…๋‹ˆ๋‹ค. ์ฒด๋ฆฌํ† ๋งˆํ† ๋Š” ์„ญ์”จ 200/ํ™”์”จ392๊ณ  ์˜ค๋ธ์— ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ์„ ๋ฐœ๋ผ์ฃผ๊ณ  15๋ถ„๊ฐ„ ๊ตฌ์› ์–ด์š”๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ
Greek yogurt, avocado and banana smoothie with str Greek yogurt, avocado and banana smoothie with strawberries, black berries, figs and muesli๐Ÿ˜‹Fig is one of my favorite fruits, no doubt one of the most frequently used ingredients in my feed. But I never shared the story about how much I used to hate figs. After seeing her own fig story @basilandbeauty I thought I would share mine too. โฃ โฃ I didn't see that many figs growing up in a city in Korea. The only distinctive fig related memory I had was a cheap horrible fig scented air freshener for a car, which everyone seemed to be using at some point. That smell really didn't agree with me. I often had a bad car sickness as a child and that air freshener always pushed me over the edge. (Clearly real figs smell nothing like it). So without even knowing how they actually smell and taste I stayed away from figs until I was all grown up and left home to go study in London. But still for a while, every time someone talks about figs I would immediately say "O, I hate figs!". They usually made a puzzled face, probably thinking "who hates figs??"๐Ÿ˜‚ Thank god I came around and finally realized what I'd been missing. I love figs now๐Ÿ’•I love them as they are, roasted, dried, in a jam, in a salad, in a smoothie, with cheese and dessert..you name it, I just can't get enough of them..(N we need a fig emoji here!!๐Ÿ˜…)โฃ โฃ What are the foods that you used to hate but can't live without now?
"Israeli-Style Hummus" by @bonappetitmag ๐Ÿ˜‹๐Ÿ’• "Israeli-Style Hummus" by @bonappetitmag ๐Ÿ˜‹๐Ÿ’• My husband made this creamy fluffy hummus some time ago and I felt almost obligated to share it, because it was so so good๐Ÿ˜ Middle Eastern food is one of our favorites so we've had a fair share of hummus in our life time so far. I would say this is as good as the one we had at a famous hummus joint in Tel Aviv (where we woke up super early and waited in line to get into๐Ÿ˜…).โฃ โฃ Bon Appetit magazine ์˜ "Israeli-Style Hummus" ๋ ˆ์‹œํ”ผ๋ฅผ ๋ฐ”ํƒ•์œผ๋กœ ๋‚จํŽธ์ด ๋งŒ๋“  ํ˜ธ๋ฌด์Šค์ž…๋‹ˆ๋‹ค. ๋„ˆ๋ฌด ๋ง›์žˆ์–ด์„œ ์…ฐ์–ด๋ฅผ ์•Šํ• ์ˆ˜๊ฐ€ ์—†๋„ค์š”๐Ÿ˜‹์ €ํฌ ๋‘˜๋‹ค ์›Œ๋‚™ ์ค‘๋™์Œ์‹ ๋งˆ๋‹ˆ์•„์ธ ๊ด€๊ณ„๋กœ ์‚ด๋ฉด์„œ ์—„์ฒญ๋‚œ ์–‘์˜ ํ˜ธ๋ฌด์Šค๋ฅผ ๋จน์–ด๋ดค๋Š”๋ฐ์š”, ์š”๊ฑด ์•„์นจ์ผ์ฐ๋ถ€ํ„ฐ ์ค„์„œ์„œ ๋จน์—ˆ๋˜ ํ…”์•„๋น„๋ธŒ์˜ ์ •๋ง ์œ ๋ช…ํ•œ ํ˜ธ๋ฌด์Šค์ง‘์—์„œ ๋จน์—ˆ๋˜๊ฒƒ๋งŒํผ ๋ง›์žˆ๋„ค์š”.
My social media reminded me that I was in Turkey a My social media reminded me that I was in Turkey and Italy early September last year. Come to think of it, I was in Spain and Portugal a year before that. I remember all the gorgeous food I had there like yesterday. Although another trip to that beautiful part of the world might not happen any time soon, I can at least make my lunch with healthy and beautiful Mediterranean flavors. And this was a great way to use my homemade pesto that I kept in the fridge too (Check out my previous post for pesto recipe๐Ÿ™‚) Rocket, chilled roasted peppers and tomatoes salad with basil pesto. Adding a little drizzle of extra virgin olive oil will make it easier to mix the pesto evenly. A perfect Meatless Monday lunch๐ŸŒฟ โฃ โฃ ๋”ฑ ์ž‘๋…„ ์ด๋ง˜๋•Œ ์ง€์ค‘ํ•ด์˜ ํ„ฐํ‚ค, ์ดํƒœ๋ฆฌ ์—ฌํ–‰์ค‘์ด์˜€๊ณ , ์ด๋…„์ „ ์ด๋ง˜๋• ์ŠคํŽ˜์ธ ํฌ๋ฅดํˆฌ๊ฐˆ ์—ฌํ–‰์ค‘์ด์˜€๋„ค์š”. ๋„ˆ๋ฌด๋‚˜ ์ œ ์Šคํƒ€์ผ์ด์˜€๋˜ ๋ง›์žˆ๋Š” ์Œ์‹๋“ค ๊ธฐ์–ต์ด ์–ด์ œ์ฒ˜๋Ÿผ ์ƒ์ƒ...๋น„๋ก ์ฝ”๋กœ๋‚˜๋กœ ์–ธ์ œ๋‹ค์‹œ ๊ฐ€๊ฒŒ๋ ์ง€ ๋ชจ๋ฅด๋Š” ์ƒํ™ฉ์ด์ง€๋งŒ ๊ฑด๊ฐ•ํ•œ ์ง€์ค‘ํ•ด์˜ ๋ง›์„ ๋“ฌ๋ฟ๋‹ด์€ ์ ์‹ฌ์„ ๋จน์œผ๋ฉฐ ์ฆ๊ฑฐ์› ๋˜ ๊ธฐ์–ต๋“ค์„ ํšŒ์ƒํ•ด๋ดค์–ด์š”. ๋ƒ‰์žฅ๊ณ ์— ๋ณด๊ด€ํ•ด๋‘์—ˆ๋˜ ๋ฐ”์งˆํŽ˜์Šคํ† ๋ฅผ ์“ฐ๊ธฐ์—๋„ ๋”ฑ ์ข‹์•˜๊ตฌ์š”. (ํŽ˜์Šคํ†  ๋ ˆ์„ธํ”ผ๋Š” ๋ฐ”๋กœ์ด์ „ ํฌ์ŠคํŠธ์—์„œ ๋ณด์‹ค์ˆ˜ ์žˆ์–ด์š”๐Ÿ™‚) ๋ฃจ๊ณจ๋ผ, ๊ตฌ์šด๋’ค ์ฐจ๊ฐ‘๊ฒŒ ์‹ํžŒ ํ”ผ๋ง, ํ† ๋งˆํ† ์™€ ํ™ˆ๋ฉ”์ด๋“œ ํŽ˜์Šคํ†  ์ƒ๋Ÿฌ๋“œ์ž…๋‹ˆ๋‹ค. ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ์„ ์ข€๋” ๋ฟŒ๋ ค์ฃผ๋ฉด ํŽ˜์Šคํ† ๋ฅผ ๊ณจ๊ณ ๋ฃจ ์„ž๊ธฐ๊ฐ€ ์ˆ˜์›”ํ•ด์ ธ์š”๐ŸŒฟ
Zoodles with homemade basil pestoโฃโฃ โฃโฃ ๐Ÿ’šBasil pesto - All you have to do is to blitz following ingredients in a food processor โฃโฃ โฃโฃ * 50g/1.8oz. basil leavesโฃโฃ * 30g/1oz. Parmesan cheeseโฃโฃ * 1/3 cup. extra virgin oilโฃโฃ * 4 garlic cloves, roughly sliced โฃโฃ * 4 tbsp. lightly toasted pine nutsโฃโฃ * 2 1/2 tsp. fresh juice of lemonโฃโฃ * Zest of 1/2 lemonโฃโฃ * Salt and black pepper to taste โฃโฃ โฃโฃ ๐Ÿ’šZoodles โฃโฃ โฃโฃ * 350g Zucchiniโฃโฃ * 1 tbsp. olive oil โฃโฃ * Salt and pepper to taste โฃโฃ โฃโฃ Make thin strips of zoodles with a potato peeler. Chop the leftover core that is too soft to peel ๐Ÿ‘‰๐Ÿป Add into a non stick pan with 1 tbsp. olive oil over medium heat ๐Ÿ‘‰๐Ÿป Cook for 2-3mins or until soften. My zoodles are about the width of pappardelle, if your zoodles are thinner you might want to cook it less โฃ โฃโฃ ๐Ÿ‘ฉ๐Ÿปโ€๐ŸณAdd enough pesto to coat zoodles generously. (Keep the rest in the fridge). Season with salt and pepper to taste and finally add a touch more lemon zest for freshness!๐Ÿ‹Boun appetito!๐Ÿ˜‹โฃโฃ โฃโฃ แ„‹แ…ขแ„’แ…ฉแ„‡แ…กแ†จแ„‚แ…ฎแ„ƒแ…ณแ†ฏ/แ„‘แ…กแ„‰แ…ณแ„แ…กแ„‹แ…ช แ„‡แ…กแ„Œแ…ตแ†ฏแ„‘แ…ฆแ„‰แ…ณแ„แ…ฉ แ„‹แ…ตแ†ธแ„‚แ…ตแ„ƒแ…ก๐Ÿ’šโฃโฃ โฃโฃ ๐ŸŒฟ แ„‘แ…ฆแ„‰แ…ณแ„แ…ฉ - แ„‹แ…กแ„…แ…ขแ„Œแ…ขแ„…แ…ญแ„ƒแ…ณแ†ฏแ„‹แ…ณแ†ฏ แ„‘แ…ฎแ„ƒแ…ณแ„‘แ…ณแ„…แ…ฉแ„‰แ…ฆแ„‰แ…ฅแ„‹แ…ฆ แ„‚แ…ฅแ‡‚แ„€แ…ฉ แ„€แ…กแ†ฏแ„‹แ…กแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ โฃโฃ โฃโฃ * 50g/1.8oz. แ„‡แ…กแ„Œแ…ตแ†ฏแ„‹แ…ตแ‡โฃโฃ * 30g/1oz. แ„‘แ…กแ„†แ…กแ„‰แ…กแ†ซแ„Žแ…ตแ„Œแ…ณ โฃโฃ * 1/3 cup. แ„‹แ…ฆแ†จแ„‰แ…ณแ„แ…ณแ„…แ…กแ„‡แ…ฅแ„Œแ…ตแ†ซ แ„‹แ…ฉแ†ฏแ„…แ…ตแ„‡แ…ณแ„‹แ…ฉแ„‹แ…ตแ†ฏโฃโฃ * แ„†แ…กแ„‚แ…ณแ†ฏ 4แ„แ…ฉแ†จ - แ„†แ…งแ†พแ„‡แ…ฅแ†ซ แ„Šแ…ฅแ†ฏแ„‹แ…ฅแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญโฃโฃ * แ„†แ…กแ„…แ…ณแ†ซแ„‘แ…ขแ†ซแ„‹แ…ฆ แ„‰แ…กแ†ฏแ„แ…กแ†จแ„‡แ…ฉแ†ฉแ„‹แ…ณแ†ซ แ„Œแ…กแ†บ 4แ„แ…ณแ†ซแ„‰แ…ฎแ†ฏโฃโฃ * แ„‰แ…ขแ†ผแ„…แ…ฆแ„†แ…ฉแ†ซแ„Œแ…ณแ†ธ 2 1/2 แ„Œแ…กแ†จแ„‹แ…ณแ†ซแ„‰แ…ฎแ†ฏโฃโฃ * แ„…แ…ฆแ„†แ…ฉแ†ซ แ„‡แ…กแ†ซแ„€แ…ขแ„‹แ…ด แ„Œแ…ฆแ„‰แ…ณแ„แ…ณโฃโฃ * แ„€แ…กแ†ซแ„‹แ…ณแ†ฏแ„‹แ…ฑแ„’แ…กแ†ซ แ„‰แ…ฉแ„€แ…ณแ†ท, แ„‡แ…ณแ†ฏแ„…แ…ขแ†จแ„‘แ…ฆแ„‘แ…ฅโฃโฃ โฃโฃ โฃ๐Ÿ’š แ„‹แ…ขแ„’แ…ฉแ„‡แ…กแ†จ แ„‘แ…กแ„‰แ…ณแ„แ…ก โฃ- แ„€แ…กแ†ทแ„Œแ…กแ„‚แ…ก แ„‹แ…ฃแ„Žแ…ขแ„‘แ…ตแ†ฏแ„…แ…ฅแ„…แ…ณแ†ฏ แ„‹แ…ตแ„‹แ…ญแ†ผแ„’แ…ข 350แ„€แ…ณแ„…แ…ขแ†ท แ„‹แ…ขแ„’แ…ฉแ„‡แ…กแ†จแ„‹แ…ณแ†ฏ แ„‹แ…ฃแ†ฒแ„€แ…ฉ แ„‚แ…กแ†ธแ„Œแ…กแ†จแ„’แ…กแ†ซ(แ„‘แ…กแ„‘แ…กแ„ƒแ…ฆแ†ฏแ„…แ…ฆ แ„‘แ…กแ„‰แ…ณแ„แ…ก) แ„†แ…ฉแ„‹แ…ฃแ†ผแ„‹แ…ด แ„€แ…ฎแ†จแ„‰แ…ฎแ„Žแ…ฅแ„…แ…ฅแ†ท แ„†แ…กแ†ซแ„ƒแ…ณแ†ฏแ„‹แ…ฅแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ ๐Ÿ‘‰๐Ÿป แ„‡แ…ฅแ†บแ„€แ…งแ„‚แ…ขแ„€แ…ฉ แ„‚แ…กแ†ทแ„‹แ…ณแ†ซ แ„‡แ…ฎแ„ƒแ…ณแ„…แ…ฅแ„‹แ…ฎแ†ซ แ„Œแ…ฎแ†ผแ„€แ…กแ†ซแ„‡แ…ฎแ„‡แ…ฎแ†ซแ„‹แ…ณแ†ซ แ„Šแ…ฅแ†ฏแ„‹แ…ฅแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ ๐Ÿ‘‰๐Ÿป แ„‰แ…ฉแ†ซแ„Œแ…ตแ†ฏแ„ƒแ…ฌแ†ซ แ„‹แ…ขแ„’แ…ฉแ„‡แ…กแ†จแ„‹แ…ณแ†ฏ แ„‹แ…ฉแ†ฏแ„…แ…ตแ„‡แ…ณแ„‹แ…ฉแ„‹แ…ตแ†ฏ แ„’แ…กแ†ซแ„แ…ณแ†ซแ„‰แ…ฎแ†ฏแ„€แ…ช แ„‚แ…ฉแ†ซแ„‰แ…ณแ„แ…ตแ†จแ„‘แ…ขแ†ซแ„‹แ…ฆ แ„‚แ…ฅแ‡‚แ„€แ…ฉ แ„Œแ…ฎแ†ผแ„‡แ…ฎแ†ฏแ„…แ…ฉ แ„†แ…กแ†ฝแ„Žแ…ฏแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ ๐Ÿ‘‰๐Ÿป แ„Œแ…กแ†ฏ แ„Œแ…ฅแ„‹แ…ฅแ„€แ…กแ„†แ…ง แ„‹แ…ขแ„’แ…ฉแ„‡แ…กแ†จแ„‘แ…กแ„‰แ…ณแ„แ…กแ„€แ…ก แ„‡แ…ฎแ„ƒแ…ณแ„…แ…ฅแ„‹แ…ฏแ„Œแ…ตแ„€แ…ต แ„‰แ…ตแ„Œแ…กแ†จแ„’แ…กแ†ฏแ„„แ…ขแ„แ…กแ„Œแ…ต แ„Œแ…ฉแ„…แ…ตแ„’แ…กแ„€แ…ฉ แ„‰แ…ฉแ„€แ…ณแ†ทแ„€แ…ช แ„‡แ…ณแ†ฏแ„…แ…ขแ†จแ„‘แ…ฆแ„‘แ…ฅ/แ„’แ…ฎแ„Žแ…ฎแ„…แ…ฉ แ„€แ…กแ†ซแ„’แ…ขแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ ๐Ÿ‘‰๐Ÿป แ„‹แ…ขแ„’แ…ฉแ„‡แ…กแ†จํŒŒ์Šคํƒ€์— แ„‘แ…ฆแ„‰แ…ณแ„แ…ฉแ„…แ…ณแ†ฏ แ„ƒแ…ฎแ†ทแ„ˆแ…ฎแ†จแ„‰แ…ฅแ†ฉแ„‹แ…ฅแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ. แ„‚แ…กแ†ทแ„‹แ…ณแ†ซ แ„‘แ…ฆแ„‰แ…ณแ„แ…ฉแ„‚แ…ณแ†ซ แ„‹แ…ฒแ„…แ…ตแ„‹แ…ญแ†ผแ„€แ…ตแ„‚แ…ก แ„‡แ…งแ†ผแ„‹แ…ฆแ„‚แ…ฅแ‡‚แ„€แ…ฉ แ„„แ…ฎแ„แ…ฅแ†ผแ„‹แ…ณแ†ฏ แ„แ…ฉแ†จแ„ƒแ…กแ†ฎแ„‹แ…ก แ„‚แ…ขแ†ผแ„Œแ…กแ†ผแ„€แ…ฉแ„‹แ…ฆ แ„‡แ…ฉแ„€แ…ชแ†ซแ„’แ…ขแ„Œแ…ฎแ„‰แ…ฆแ„‹แ…ญ. แ„†แ…กแ„Œแ…ตแ„†แ…กแ†จแ„‹แ…ณแ„…แ…ฉ แ„…แ…ฆแ„†แ…ฉแ†ซแ„Œแ…ณแ†ธ แ„Œแ…ฉแ„€แ…ณแ†ทแ„€แ…ช แ„Œแ…ฆแ„‰แ…ณแ„แ…ณแ„…แ…ณแ†ฏ แ„‰แ…กแ†ฏแ„แ…กแ†จ แ„ƒแ…ฅ แ„‚แ…ฅแ‡‚แ„‹แ…ฅแ„Œแ…ฎแ„†แ…งแ†ซ แ„‹แ…ชแ†ซแ„‰แ…ฅแ†ผแ„‹แ…ตแ„‹แ…จแ„‹แ…ญ๐Ÿ˜‹
I can eat this salad every day๐Ÿ˜‹Rocket and basil I can eat this salad every day๐Ÿ˜‹Rocket and basil (lightly dressed in extra virgin olive oil, lemon juice, seasoned with salt and pepper), creamy goat cheese, roasted figs (at 200c/392f oven for 15-16mins), toasted pecans with sweet syrupy 10 year aged balsamic and Manuka honey dressing๐Ÿ’•โฃ โฃ ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ๊ณผ ์ƒ๋ ˆ๋ชฌ์ฆ™์œผ๋กœ ๊ฐ€๋ณ๊ฒŒ ๋“œ๋ ˆ์‹ฑํ•˜๊ณ  ์†Œ๊ธˆ, ํ›„์ถ”๋กœ ๊ฐ„ํ•œ ๋ฃจ๊ณจ๋ผ, ๋ฐ”์งˆ์— ํฌ๋ฆฌ๋ฏธํ•œ ๊ณ ํŠธ์น˜์ฆˆ, ์„ญ์”จ200/ํ™”์”จ392๋„ ์˜ค๋ธ์— ๊ตฌ์šด ๋ฌดํ™”๊ณผ, ๋งˆ๋ฅธํŒฌ์— ์‚ด์ง๋ณถ์€ ํ”ผ์นธ์„ ์˜ฌ๋ฆฐํ›„ 10๋…„๋œ ๋ฐœ์‚ฌ๋ฏน์‹์ดˆ์™€ ๋งˆ๋ˆ„์นด๊ฟ€์„ ์„ž์–ด ๊ณ๋“ค์ธ ๋งค์ผ๋จน์–ด๋„ ๋ง›์žˆ์„๊ฒƒ๊ฐ™์€ ์ƒ๋Ÿฌ๋“œ์ž…๋‹ˆ๋‹ค๐Ÿ’•
"Chili inspired kidney bean dip with crispy tortil "Chili inspired kidney bean dip with crispy tortilla". This is kind of an impulse dish that I made in order to use up the corn tortilla in the fridge. Whenever I have leftover tortilla I cut them into wedges and bake in the oven. I normally serve them with fresh guac, but I wanted to do something different this time. So I scanned my little kitchen, grabbed a few things and threw them in a sauce pan. And I was pleasantly surprised by the result๐Ÿ˜‹โฃ โฃ * 1 red onion (180-200g/6.4-7oz)โฃ * 1 tbsp. olive oilโฃ * 240g/8.5oz. canned kedney beans, drained โฃ * 200g/7oz. canned plum tomatoesโฃ * 1 organic vegetable stock cubeโฃ * 1/2 cup. waterโฃ * 1 bay leafโฃ * 2 tsp. cuminโฃ * 1 tsp. cinnamonโฃ * 1 tsp. chili powderโฃ * 1 tsp. black pepperโฃ * Salt to taste โฃ * Chopped avocado to serveโฃ * Cheddar cheese to serve (opt out for vegan version)โฃ * Corn tortilla - cut into wedges, baked at 220c/428f oven in a single layer for a few minutes until crispy โฃ โฃ Roughly Chop onion and add into a saucepan with olive oil over medium heat ๐Ÿ‘‰๐Ÿป Stir and cook for 4-5 minutes until soften and translucent ๐Ÿ‘‰๐Ÿป Add in stock cube, tomatoes, beans, a bay leaf and water ๐Ÿ‘‰๐Ÿป Stir in all the spices, turn the heat down to medium low ๐Ÿ‘‰๐Ÿป Simmer for 20-25 minutes until most of the liquid is reduced and reaches thick "dip-like" texture ๐Ÿ‘‰๐Ÿป Taste and season to taste with salt and discard the bay leaf ๐Ÿ‘‰๐Ÿป Serve with chopped avocado, a generous grating of cheddar cheese and crispy tortilla๐ŸคŽโฃ โฃ ์ง‘์— ์ฝ˜ํ† ํ‹ฐ์•ผ๊ฐ€ ๋‚จ์„๋•Œ๋งˆ๋‹ค ์˜ค๋ธ์— ๊ตฌ์›Œ ํ† ํ‹ฐ์•ผ์นฒ์„ ๋งŒ๋“ค์–ด์š”. ์ฃผ๋กœ ๋ง‰ ๋งŒ๋“  ๊ณผ์นด๋ชฐ๋ ˆ๋ž‘ ๊ฐ™์ด ๋จน๋Š”๋ฐ ์ด๋ฒˆ์—” ์ข€ ์ƒ‰๋‹ค๋ฅธ๊ฑธ ๋งŒ๋“ค๊ณ  ์‹ถ์–ด ์žˆ๋Š”์žฌ๋ฃŒ๋“ค ์ด๊ฒƒ์ €๊ฒƒ๋“ค ๋„ฃ๊ณ  ํ…์‚ฌ์Šค ์น ๋ฆฌ์— ์˜๊ฐ๋ฐ›์€ ์ฑ„์‹๋ฒ„์ ผ์˜ "๊ฐ•๋‚ญ์ฝฉ ์น ๋ฆฌ ๋”ฅ"์„ ๋งŒ๋“ค์–ด ๋ดค์–ด์š”. ๋ณ„์ƒ๊ฐ์—†์ด ๋งŒ๋“ค์—ˆ๋Š”๋ฐ ๋ง›์žˆ๋„ค์š”๐Ÿ˜‹โฃ โฃ * ์ ์ƒ‰ ์–‘ํŒŒํ•œ๊ฐœ (180-200g/6.4-7oz)โฃ * ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ 1ํฐ์ˆ โฃ * 240g/8.5oz. ์‚ถ์•„์ง„ ์บ”์—๋“ค์€ ๊ฐ•๋‚ญ์ฝฉโฃ * 200g/7oz. ์บ”์—๋“ค์€ ํ”Œ๋Ÿผ ํ† ๋งˆํ† โฃ * 1 ์˜ค๊ฐ€๋‹‰ ํ๋ธŒ์•ผ์ฑ„์Šคํ†กโฃ * ๋ฌผ 1/2 ์ปตโฃ * ์›”๊ณ„์ˆ˜์žŽ 1 โฃ * ํ๋ฏผ๊ฐ€๋ฃจ 2์ž‘์€์ˆ โฃ * ์‹œ๋‚˜๋ชฌ๊ฐ€๋ฃจ 1์ž‘์€์ˆ โฃ * ์น ๋ฆฌํŒŒ์šฐ๋” 1์ž‘์€์ˆ โฃ * ๋ธ”๋ž™ํŽ˜ํผ 1์ž‘์€์ˆ โฃ * ๊ฐ„์„์œ„ํ•œ ์†Œ๊ธˆโฃ * ์ฐ์€ ์•„๋ณด์นด๋„ โฃ * ์ฒด๋‹ค์น˜์ฆˆ ๋“ฌ๋ฟ(๋น„๊ฑด๋ฒ„์ ผ์œผ๋กœ ๋งŒ๋“œ์‹œ๋ ค๋ฉด ๋นผ์…”๋„๋˜์š”)โฃ * ์ฝ˜ํ† ํ‹ฐ์•ผ - ์›ป์ง€๋ชจ์–‘์œผ๋กœ ์ž๋ฅด๊ณ  ์„œ๋กœ ๊ฒน์น˜์ง€ ์•Š๊ฒŒ ๋ฐฐ์—ดํ•œํ›„ ์„ญ์”จ220/ํ™”์”จ428๋„ ์˜ค๋ธ์— ๋ฐ”์‚ญํ•ด์งˆ๋•Œ๊นŒ์ง€ ๋ช‡๋ถ„๊ฐ„ ๊ตฌ์›Œ์ฃผ์„ธ์š” โฃ โฃ ์–‘ํŒŒ๋ฅผ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ๊ณผ ํ•จ๊ป˜ ์ค‘๋ถˆ์—์„œ 4-5๋ถ„๊ฐ„ ๋ณถ์•„์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ์บ”์˜์•ก์ฒด๋ฅผ ๊ฑธ๋Ÿฌ๋‚ธ ์ฝฉ, ์Šคํ†กํ๋ธŒ, ํ† ๋งˆํ† , ์›”๊ณ„์ˆ˜์žŽ, ๋ฌผ์„ ๋„ฃ์–ด์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ๋ถˆ์„ ์ค‘์•ฝ์œผ๋กœ ์ค„์ด๊ณ  ํ๋ฏผ๊ฐ€๋ฃจ, ์‹œ๋‚˜๋ชฌ๊ฐ€๋ฃจ, ์น ๋ฆฌํŒŒ์šฐ๋”, ๋ถˆ๋ž™ํŽ˜ํผ๋ฅผ ๋„ฃ์–ด์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ์ž˜ ์ €์–ด๊ฐ€๋ฉฐ 20-25๋ถ„๊ฐ„ ์•ก์ฒด๋Œ€๋ถ€๋ถ„์ด ์กธ์•„ "๋”ฅ"๊ฐ™์€ ๋†๋„๊ฐ€ ๋ ๋•Œ๊นŒ์ง€ ์กฐ๋ฆฌํ•ด์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ๋ง›์„๋ณธํ›„ ์†Œ๊ธˆ์œผ๋กœ ๊ธฐํ˜ธ์—๋งž๊ฒŒ ๊ฐ„ํ•ด์ฃผ๊ณ  ์›”๊ณ„์ˆ˜์žŽ์€ ๋ฒ„๋ ค์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ์ฌ ์•„๋ณด์นด๋„, ์ฒด๋‹ค์น˜์ฆˆ, ํ† ํ‹ฐ์•ผ์นฒ๊ณผ ์„œ๋น™ํ•ด์ฃผ์„ธ์š”๐ŸคŽ

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