KOREAN FOOD
SWEET TREATS
HEALTHY MEAL
BREAKFAST
TRAVELING FOODIE
FOOD52 COMMUNITY PICK

Search for:

Start typing and press
Enter to search

Skip to content

Spicy Candied Life

open search form close search form

KOREAN FOOD
SWEET TREATS
HEALTHY MEAL
BREAKFAST
TRAVELING FOODIE
FOOD52 COMMUNITY PICK

By: JIN June 27, 2019June 27, 2019

BAYI_HK Xinjiang Lamb

Posted by:JIN

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

Post navigation

BAYI_HK Xinjiang Lamb

Leave a Comment Cancel reply

FOLLOW SPICY CANDIED LIFE

Follow on WordPress.com

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

Email Address

INSTAGRAM

spicycandiedlife

[EN/한국어]⁣ ⁣ Vegan kale-walnut pesto with

[EN/한국어]⁣
⁣
Vegan kale-walnut pesto with sultanas. I love vegan pesto and I love kale. So when I first heard the words "vegan kale pesto" I was expecting healthy, fresh and tasty green goodness. But there was one problem. It tasted a little too grassy for me. Unlike basil, kale has a slightly bitter grassy flavor, which I don't normally mind in a salad, but when it comes to pesto..am not so sure. I guess you could double or triple some strong flavored ingredients like garlic and extra virgin olive oil or even lightly cook the kale (although pesto isn't supposed to be cooked). But I wasn't feeling any of that..so what did I do? It may sound strange..I added sultanas! Only a little, just enough to balance out the grassy flavor of raw kale. I sorta got the idea from the Sicilian pesto I made inspired by @nigellalawson recipe a while back. Sultanas worked beautifully. Yes, it may give you a subtle sweetness but I find it pleasant especially when you serve it with slightly salty and umami packed ingredients like sun-dried tomatoes and capers. Here's how you do it. ⁣
⁣
Make the pesto with 45g/1.6oz. chopped kale, 60g/2.2oz. walnuts, 1/2 cup. water, 2 tbsp. extra virgin olive oil, salt and black pepper to taste, and 1-2 tbsp. sultanas or raisins. You should start with 1 tbsp, taste and add a little more if you need to. Serve it with sun dried tomatoes and capers on multigrain or wholegrain toasts. It is fantastic with pasta too💚⁣
⁣
제가 너무사랑하는 케일로 만든 비건 호두 케일 페스토 토스트입니다. 먹을때 씁쓸한 풀맛이 강한편인 생케일. 샐러드에선 좋아하는 맛인데 페스토를 만드니 그 풀맛이 싫더라구요. 비건페스토이다 보니 강한맛이 나는 치즈를 넣을수없고 그렇다고 마늘을 잔뜩넣거나 케일을 요리하는것도 (그럼 진정한 페스토가 아니죠?) 그다지 내키지 않더라구요. 그래서 전 건포도를 조금 넣어봤어요. 예전에 건포도가 들어간 시칠리아 페스토를 만들었던 기억이 나서요. 페스토 레시피에 건포도가 생소하게 들리실지 모르지만 씁쓸한 맛을 잡아줄정도로만 넣어주면 되고요, 혹시라도 느껴질수있는 살짝의 달콤함이 전혀 나쁘지 않거든요. 특히 짭짤한 썬드라이드 토마토나 케이퍼같은 재료들과의 궁합이 정말 최고예요. 만들기도 너무 쉽답니다. ⁣
⁣
썬 케일 45그램, 호두 60그램, 물 반컵, 엑스트라버진 올리브오일 2테이블스푼, 간을 위한 소금, 블랙페퍼조금과 건포도 1-2테이블스푼을 갈아주기만하면 되는데요, 건포도는 1테이블스푼을 먼저넣고 맛을보며 기호에따라 조금씩 더 넣어주세요. 썬드라이드 토마토, 케이퍼와 잡곡 또는 통밀빵토스트와 먹어도 맛있고 파스타와 함께 먹어도 정말 맛있습니다💚

[EN/한국어] Cold!❄️We're having unusually

[EN/한국어]

Cold!❄️We're having unusually cold days. January has always been the coldest month in HK but we're having so many more colder days than the past few years. I know I shouldn't complain too much as many countries in the world are having it worse..my mom, who lives in Korea, told me that her balcony temperature is lower than her freezer😅 The problem with the most flats here is that they don't have proper heating or insulation. Definitely not as cold as my mom's balcony but my kitchen feels like a fridge every time I walk in😖 So I've been kinda using the oven and stove as a heater lately. Good that my kitchen's tiny, it doesn't take that long to heat up😆 And this roasted cabbage dish certainly kept me warm in so many ways, and it's fast becoming one of my favorite winter roasted veggies. Here's my heathylicious and belly-warming "roasted purple cabbage with mustard and dill sauce" What is your favorite winter roasted vegetable?

💜Pre heat the oven to 220c/428f. Cut 380g/13.4oz. purple cabbage into wedges, leaving the core attached to hold the shape. Rub 1 tsp. olive oil, salt and pepper to taste 👉🏻 Place in a tray and roast for about 20 minutes. You might need to roast a little shorter or longer depending on the size of wedges.

Make the sauce with following ingredients👇🏻
2 tbsp. dijon mustard
1 1/2 tbsp. finely chopped dill
1 tsp. extra virgin olive oil
1/2 tsp. red wine vinegar
1 tsp. maple syrup

Plate roasted cabbage with sauce. Drizzle a little more maple syrup, scatter dill and toasted pecans to finish.

지난 몇년에비해 부쩍 추운 1월이네요. 한국은 정말 엄청 춥다고 들었어요. 엄마께서 베란다 온도가 냉동실보가 낮다고 하시더라고요😅 홍콩의 집들은 대부분 단열과 난방이 잘되지 않기 때문에 히터를 여러개 틀어놔도 추운곳들이 있어요. 물론 한국만큼은 아니지만 저희 부엌은 정말 냉장고같아요. 그래서 오븐과 스토브를 히터인양 사용중이네요😏 다행히 부엌이 콩알만해 일단 요리시작후엔 금방 데워진답니다. 요 적양배추 오븐구이는 먹을때뿐 아니라 만드는동안 몸도 따뜻하게 해줘서 여러모로 좋았어요. 영양가는 말할것도 없겠죠?

💜380그램 양배추를 웻지로 자른후 (꼭지는 모양유지를 위해 남겨두세요) 올리브오일 1티스푼, 소금후추를 골고루 바르고 예열된 220도 오븐에 20분정도 구워주세요. 웻지의 크기에 따라 몇분정도 짧게 또는 길게 구워주셔야 할수도있어요 👉🏻 양배추가 구워지는동안 디죵머스타드 2테이블스푼, 잘게다진 딜 1 1/2 테이블스푼, 엑스트라버진 올리브오일 1티스푼, 레드와인식초 반티스푼, 메이플시럽 1티스푼을 섞어 소스를 만들어주세요. 모두 완성후 그릇에담고 메이플시럽 조금, 딜, 마른팬에 실짝볶은 피칸을 곁들여 마무리 해주세요. 맛있고 몸에 좋은 음식들 많이먹고 따뜻한 겨울 보내세요.

[EN/한국어]⁣ ⁣ Rise and shine, it is time f

[EN/한국어]⁣
⁣
Rise and shine, it is time for breakfast ☀️ Blanched French beans with apple-cashew butter sauce, smoked salmon, 8 minute jammy eggs, mint leaves, sesame seeds and crushed red pepper. I made the sauce by blitzing 1 1/2 tbsp. cashew butter, the same amount of water, 1 small apple and a tiny pinch of salt and pepper. It might not be much to look at 😅 but it's absolutely delish, and loaded with goodness that will give you all the right energy you need during the day💪🏻⁣
⁣
건강한 기운을 듬뿍 불어넣어줄 아침식사- 데친 줄기콩, 사과 캐슈버터소스, 훈제연어, 8분간 삶은 반숙계란, 민트잎, 참깨, 크러쉬드 레드페퍼입니다. 소스는 작은사과한개, 캐슈버터 하나반 큰술, 같은양의 물과 소금후추 조금을 넣고 갈아 만들었어요. 보기에 그다지 예쁜소스는 아니지만 맛과 영양만큼은 최고랍니다💪🏻

[EN/한국어]⁣ ⁣ A wholesome bowl of deliciou

[EN/한국어]⁣
⁣
A wholesome bowl of deliciousness and freshness. Just what I need after a little too much heavy foods and wines for the last couple of weeks😛 And it's one of the best ways to use up leftover herbs too. Here's my "Vegan kale and cherry tomato salad with citrus basil and dill pesto". ⁣
⁣
Blitz following ingredients in a food processor to make pesto👇🏻⁣
* 15g/0.52oz. basil⁣
* 5g/0.18oz. dill⁣
* 3g/0.11oz. mint leaves (optional)⁣
* 2 tbsp. pine nuts⁣
* 2 1/2 tbsp. extra virgin olive oil⁣
* 1/2 tbsp. water⁣
* 2 tsp. lemon juice⁣
* 2 tsp. orange juice ⁣
* salt and pepper to taste⁣
⁣
Mix the pesto with 50g/1.8oz. chopped kale, 180g/6.3oz. halved cherry tomatoes. Plate, add dill fronds, 1-2tsp. toasted pine nuts and lemon zest to finish💚⁣
⁣
지난 이주간의 과식, 과음뒤에 더욱더 절실한, 건강하고 맛있는 비건 샐러드 - 케일, 방울토마토, 상큼한 바질, 딜페스토 입니다. 💚바질 15그램, 딜 5그램, (있으실경우) 민트 3그램, 잣 2 테이블스푼, 엑스트라버진 올리브오일 2 1/2 테이블스푼, 물 1/2 테이블스푼, 2 티스푼 레몬즙, 2 티스푼 오렌지즙을 갈아 페스토를 만들고 기호에맞게 소금과 후추로 간해주세요. 완성된 페스토는 썬케일 50그램, 반으로자른 180그램의 방울토마토와 섞고 그릇에 담아주세요. 끝으로 딜, 마른팬에 살짝 볶은 잣 1-2티스푼과 레몬제스트를 곁들여주세요

[EN/한국어]⁣ ⁣ Whipped ricotta, blackberrie

[EN/한국어]⁣
⁣
Whipped ricotta, blackberries and banana rye toast. Ricotta is always delicious as it is, but when it's whipped you get this beautiful cloud like texture and light and airy flavor. And it is so easy to do and versatile. It's great with fruits or tomato and balsamic vinegar or with a slice of fruit loaf😋. I whipped 250g/8.8oz. ricotta with a pinch of salt in a food processor (because I don't have a stand-up mixer) for 1-2 minutes till it becomes fluffy and creamy. I added a few generous tablespoons on my rye toast and topped it up with a few blackberries, slices of banana, and a drizzle of crushed blackberries and Manuka honey. ⁣
⁣
휘핑한 리코타, 블랙베리, 바나나 호밀빵 토스트입니다. 리코타치즈는 그냥 먹어도 맛있지만 믹서기나 푸드프로세서에서 휙휙 저어주면 구름같이 가벼워지고 크리미해져요. 만들기도 쉽고 다양한 방법으로 먹을수 있답니다. 과일과도 잘 어울리고 토마토와 발사믹식초와 곁들이기에도 좋고 크림이 들어있지않은 달달한 빵과 먹어도 맛있어요. 250그램 리코타에 소금 조금만 넣고 푸드푸로세서(또는 믹서기)에 1-2분정도 돌리면 휘핑크림같은 텍스쳐가 됩니다. 여기서 몇큰술 듬뿍떠서 호밀빵 토스트에 바르고 과일들을 올린후 으깬 블랙베리와 마누카허니를 넉넉히 뿌려 마무리했어요😋

Please don't take it personally, but I don't under

Please don't take it personally, but I don't understand why anyone would choose to eat potatoes over sweet potatoes (you can probably tell I'm not really a meat and potato gal😅). Even before I learned that sweet potatoes are much healthier option, I've always picked them over regular potatoes, unless I'm eating or making dishes that wouldn't work with sweetness at all. And when it comes to fries, I am 100% sweet potatoes gal. If you're like me you'd love my flavor packed "spiced and baked sweet potato fries with garlicky yogurt dip". ⁣
⁣
Peel 300g/10.6oz. sweet potatoes and cut into 1.5cm(1/3-2/3inch) thick 8-10cm(3-4inch) length. Coat with 1 tbsp olive oil, 1/2 tsp sumac, 1/2 tsp. smoked paprika, 1/4 tsp. turmeric, 1/4 tsp black pepper and place in an oven tray 👉🏻 Bake at 220c/428f pre heated oven for 25-30mins 👉🏻 Meanwhile, toast 1/4-1/2 tsp. cumin seeds in a dry pan. Mix 2 1/2 tbsp. natural yogurt (preferably full fat) with 1/2 tsp. minced garlic and set aside 👉🏻 Season baked sweet potatoes with a little salt. Scatter cumin seeds and serve with yogurt dip😋⁣
⁣
저는 감자를 별로 좋아하지 않거든요. 고구마가 감자보다 더 건강하다는걸 알기전에도 항상 고구마를 훨씬 더 좋아했었어요. 지금도 단맛과 정말 어울리지 않는 음식을 먹거나 만드는 경우가 아니고서는 항상 고구마를 선택해요. 특히 감자칲과 고구마칲 중 고르라면 백프로 고구마칲을 선택합니다. 얼마전에 향신료를 곁들여 오븐에구운 고구마칲과 마늘향이 듬뿍나는 요거트딥을 만들어봤어요. 저처럼 고구마를 사랑하시는 분들께 강추입니다 ⁣
⁣
고구마 300그램의 껍질을 필러로 벗긴후 1.5cm 정도 두께 8-10cm 정도 길이로 잘라주세요 👉🏻 올리브오일 1 테이블스푼, 수막가루 1/2 티스푼, 훈제파프리카 가루 1/2 티스푼, 강황가루 1/4 티스푼, 검은후추가루 1/4 티스푼을 골고루 발라준후 트레이에 배열에주고 섭씨 220도로 예열된 오븐에 25-30분간 구워주세요 👉🏻 고구마가 구워지는동안 큐민씨 1/4 - 1/2 티스푼을 마른팬에 볶아주고, (웬만하면 저지방이 아닌) 플레인요거트 2 1/2 테이블스푼과 다진마늘 1/2 티스푼도 섞어놓아 주세요 👉🏻 다 구워진 고구마에 소금 조금으로 간해주고 볶아놓운 큐민씨도 뿌려준후 요거트딥과 그릇에 담아주면 완성이예요😋

[EN/한국어]⁣ ⁣ I need a litt

[EN/한국어]⁣
⁣
I need a little break from all the decadent holiday foods. We still have so much leftovers! My husband has a tendency to cook at least twice more food than we need, not to mention all the cookies I've made..There is in fact too much of a good thing😅 If you feel like a balloon that is about to pop like I do, try this quick, healthy yet delicious and satisfying buckwheat noodle dish. Ready in 10-15 minutes, a perfect weeknight dinner😋⁣
⁣
Cook 100g/3.5oz. buckwheat noodles in a pan of boiling water for 5mins 👉🏻 Meanwhile make scrambled eggs with 2 eggs, sauté 80g/2.8oz. baby spinach 👉🏻 Drain cooked noodles and mix with 1 1/2 tbsp. Guizhou blackbean chili sauce, 1 tsp. soy sauce, 1/2 tsp. Chinkiang or black rice vinegar 👉🏻 Add in eggs and spinach. Plate and finish up with a drizzle of sesame oil and a sprinkle of sesame seeds⁣
⁣
손이 큰 남편에게 둘의 오붓한 크리스마스 저녁을 맡겼더니 역시 예상대로 4-5인분을 요리했어요. 저역시 엄청난 양의 쿠키를 만들었고요..아직도 남은음식들 처리중이랍니다😂 잠시 기름진 음식들과 멀리하고 싶어만든 메밀국수예요. 10-15분이면 뚝딱 만들수있어 바쁜 주중 메뉴로 딱이랍니다⁣
⁣
메밀국수 100그램을 끓은물에 5분간 삶아주세요 👉🏻 그사이 달걀 2개로 스크램블에그를 만들고 어린시금치잎 80그램도 볶아주세요 👉🏻 삶아진 국수를 건져낸후 귀주성 블랙빈 칠리소스 1 1/2큰술, 간장 1 작은술, 진강향초 (또는 발사믹식초+현미식초) 반작은술을 섞어주세요 👉🏻 요리된 달걀, 시금치와함께 그릇에담고 참기름 조금과 참깨 조금을 뿌려 마무리해주세요

[EN/한국어]⁣ ⁣ My first ever Christmas cook

[EN/한국어]⁣
⁣
My first ever Christmas cookies🍪Actually the first time I ever decorated baked goods with a piping/pastry bag 😌 It was quite a bit of work as expected, and the cookies are by no means perfect...but I had so much fun!😃Think I'm gonna do this more often from now on💕I based my recipe on Joanne Chang's ginger molasses cookies from her book flour and changed the ratio of dry ingredients a little so I could roll the dough out. I'll share the recipe on my blog soon. But for now, I am going to be horizontal with my enormous belly after a feast, continue to enjoy the wine that I'd been saving for years and be grateful that I and my loved ones are safe and sound. Merry Christmas and happy holidays to you all!❤️⁣
⁣
난생처음 쿠키장식을 해봤어요. 파이핑백도 처음으로 써봤네요☺️ 손이 엄청가긴했지만 너무 재밌어서 힘든줄 모르고 한것같아요. 처음이라 좀 삐뚤삐뚤 완벽하진않지만 다음엔 좀더 잘할수 있을것 같아요. 예전에 시어머니가 선물로주신 요리책의 진저 몰라시스 쿠키 레시피를 바탕으로 살짝 응용해서 만들어 봤어요. 혹시 레시피가 궁금하시면 디엠주세요. 모두들 건강하고 즐거운 크리스마스 되세요!🎄🎅

[EN/한국어]⁣ ⁣ Roasted celery, sun-dried to

[EN/한국어]⁣
⁣
Roasted celery, sun-dried tomatoes and thyme with toasted pine nuts. A simple but incredibly delicious veggie dish that will convert any celery haters out there💚 ⁣
⁣
In Korea, celery has a reputation as an ultimate diet food. Most fresh greens are considered similar but we associate raw celery = weight loss in particular for some reason. A super slim girl in her crop top taking a loud big bite of raw celery stalk dipped in mayonnaise (honestly, how is that gonna help you lose weight?🤷🏻‍♀️) was a scene from a famous TV commercial that I grew up watching. Come to think, it might have been a low-fat mayonnaise commercial😅 Most Koreans don't seem to cook celery much (I didn't either until a few years ago) and they're missing out! Raw celery has its charms but I'd take cooked celery, roasted or braised, over raw version any day of the week. Cooked celery has beautiful earthy sweetness with its distinctive subtle bitterness and freshness still intact but mellowed out. And it creates a delicious harmony when paired with umami packed ingredients like sun dried tomatoes. This veggie roast makes a great side dish and a light lunch in a cold day. ⁣
⁣
Cut and lay 400g/14.1oz. celery stalks in a roasting tray. Coat with 1 1/2 tbsp. olive oil. Add a generous amount of freshly ground black pepper and 1 tsp. fresh thyme 👉🏻 Add 1/2 cup. sun dried tomatoes (cut to bite size). I used scissors to add them directly into the tray 👉🏻 Roast in 220c/428f pre heated oven for about 30 minutes. Scatter a handful of toasted pine nuts and a bit of celery leaves on top to serve😋⁣
⁣
한국에서 다이어트 음식의 상징인 샐러리. 혹시 배꼽티입은 날씬한 여자가 마요네즈에 샐러리를 찍어 "사각" 씹어먹는 광고 기억나시나요? (혹시 그거 저지방 마요네즈광고였나요?😅) 저도 몇년전까진 그랬지만, 한국에선 샐러리를 주로 생으로만 먹는것 같아요. 생으로도 맛있지만 요리해서 한번 먹어보면 그 매력에 흠뻑 빠지게 된답니다. 달짝지근하고 아주 살짝 쌉쌀하면서도 샐러리 특유의 산뜻한맛이 느껴지거든요. 삶아도 맛있고 구워도 맛있는데요, 오늘은 감칠맛 최고인 썬드라이드 토마토와 오븐에 구워봤어요. 남은재료 처리하려고 만들었는데 환상궁합의 맛있는 요리가되서 참 만족스럽네요. 사이드디쉬로도 쌀쌀한날 가벼운 점심으로도 좋은 "오븐에구운 샐러리, 썬드라이드 토마토, 타임과 볶은잣" 입니다⁣
⁣
자른 샐러리줄기 400그램을 오븐트레이에 놓아주고 올리브오일 하나반큰술을 골고루 발라주세요. 검은통후추를 듬뿍갈아주고 생타임 한작은술도 넣어주세요 👉🏻 썬드라이드 토마토 반컵을 올려주세요. 가위로 한잎크기로 잘라서 넣어주세요 👉🏻 예열된 섭씨 220도 오븐에서 30분정도 구워주세요. 마른팬에 살짝볶은 잣 한줌, 샐러리잎 조금을 곁들여 마무리해주세요💚

[EN/한국어]⁣ ⁣ Super impulsive but deliciou

[EN/한국어]⁣
⁣
Super impulsive but delicious and healthy hangover cure breakfast with leftover veggies and homemade pickles. A handful of chopped kale, Asian chives and 3 sunny side up eggs cooked in a non stick pan with a little bit of olive oil, then topped with homemade pickles, freshly ground black pepper and crushed red pepper. Charred veggies, rich egg yolk, tangy and refreshing pickles with a pleasant little chili kick. The whole thing took less than 10 minutes to make and less than 5 to eat. And the hangover? Gone. I'd call that a success😉⁣⁣
⁣⁣
별생각없이 충동적으로 만들었지만 나름 맛있고 건강한 냉털 숙취해소 아침식사예요. 썬 케일 한줌, 부추 한줌, 달걀 3개를 논스틱팬에 올리브오일 조금과 요리하고 나중에 홈메이드 피클, 간 검은 통후추, 크러쉬드 레드페퍼도 곁들였어요. 살짝 그을린 야채, 상큼한피클, 달걀노른자, 매콤한 레드페퍼의 궁합이 최고네요. 만드는덴 10분도 안걸리고 먹는덴 5분도 안걸렸는데 숙취는 👋🏻 👋🏻 이정도면 꽤 성공적이죠?

[EN/한국어]⁣ ⁣ Simple, delicious and wholes

[EN/한국어]⁣
⁣
Simple, delicious and wholesome vegan pasta loaded with goodnesses for your body - Wholewheat spaghetti with creamy avocado, pea and herb sauce. A perfect meal to end the week. It serves two or one very hungry person💚⁣
⁣
Start by cooking 150g/5.3oz. dry wholewheat spaghetti in a pan of salted boiling water for about 10mins. Blitz following ingredients in a food processor to make the creamy green sauce. ⁣
⁣
* 240g/8.5 ripe avocado⁣
* 15g/0.5oz. basil (leaves and stalks) ⁣
* 5g/0.18oz. mint leaves⁣
* 2 tsp. lemon juice⁣
* 1/2 tbsp. extra virgin olive oil⁣
* 1/2 cup. cooked peas⁣
* Salt and pepper to taste⁣
⁣
Mix the sauce with cooked pasta and garnish with lemon zest 🍋⁣
⁣
바쁠때 간단하고 건강하게 먹기좋은 비건파스타 "통밀스파게티와 크리미한 아보카도, 허브, 완두콩 소스" 입니다. 이인분 또는 아주 배고픈 사람의 일인분😅 레시피입니다⁣
⁣
150그램의 건조된 통밀스파게티를 소금을넣은 끓은물에 10분정도 삶아주세요. 잘익은 아보카도 240그램, 바질 15그램, 민트잎 5그램, 레몬주스 2티스푼, 엑스트라버진 올리브오일 1/2 테이블스푼, 삶아진 완두콩 1/2컵, 간을위한 소금 후추를 갈아 소스를 만들어주세요. 삶아진 파스타에 소스를 골고루 비빈후 레몬제스트로 마무리하면 완성입니다💚

[EN/한국어]⁣ ⁣ Roasted radicchio with balsa

[EN/한국어]⁣
⁣
Roasted radicchio with balsamic and orange dressing. Radicchio seems to get a bad reputation because of its bitterness sometimes. I personally love the bitter flavor in vegetables and herbs, but I see why some people are put off by it. There are ways to mellow the bitterness of this gorgeous vegetable and turn it into a delicious dish without having to add any refined sugar. The key ingredients? A bowl of cold water, good quality pure balsamic vinegar (with no added sugar) and a fresh orange. And here's how👇🏻⁣
⁣
Cut 200g/7oz. radicchio into 4 wedges, leave the bottom attached to hold the shape 👉🏻 Place the wedges in a bowl of cold water for 30mins - 1hr to remove some of the bitterness. Drain and pat dry 👉🏻 Rub with 2tbsp. olive oil, season with salt and pepper to taste and roast in a pre-heated 220c/428f oven for 8-10mins 👉🏻 Meanwhile make dressing with 1tbsp. balsamic vinegar, 1 1/2 tbsp. orange juice, and 1tbsp. extra virgin olive oil 👉🏻 Pour the sweet and tangy dressing all over roasted radicchio and sprinkle the zest of 1 orange 👉🏻 Garnish with chopped parsley. Basil or thyme will also work well. You'll need a fork and knife for this dish💜Buon appetito! ⁣
⁣
제가 즐겨먹는 라디끼오는 특유의 씁쓸한 맛때문인지 호불호가 갈리는 채소인것 같아요. 그래도 보기엔 너무 예쁘죠? 설탕없이 씁쓸함을 살짝 잡아주고 맛있게 먹을수있는 "오븐에 구운 라디끼오와 발사믹, 오렌지 드레싱" 입니다. 설탕이 첨가되지않은 좋은 퀄리티의 진짜 발사믹식초를 써주세요. ⁣
⁣
라디끼오 200그램을 4쪽으로 잘라주세요. 모양유지를 위해 꼭지를 남겨두세요 👉🏻 찬물에 30분-1시간정도 담궜다 건진후 키친타월로 살짝 물기를 제거해주세요 👉🏻 올리브오일 2큰술을 골고루 바르고 소금후추로 기호에 맞게 간한후 예열된 220도 오븐에 8-10분간 구워주세요 👉🏻 그사이 발사믹식초 1 테이블스푼, 오렌지즙 1 1/2 테이블스푼, 엑스트라버진 올리브오일 1 테이블스푼을 섞어 드레싱을 만들어주세요 👉🏻 요리된 라디끼오에 새콤달콤한 드레싱과 오렌지 1개의 제스트를 골고루 뿌려주세요 👉🏻 잘게썬 파슬리를 곁들여 마무리해주세요. 바질이나 타임도 좋습니다. 요건 포크와 나이프로 드셔야하는 요리예요💜

recent posts

My very first Christmas ginger cookies
“Galbijjim” Braised Korean beef short ribs
Vegan and vegetarian noodles, nooddles, noodles

Search for:

Sort by

older posts

older posts

© 2019 SPICY CANDIED LIFE. ALL RIGHTS RESERVED