Description: Well-known cream pasta. A classic cream pasta that cannot go wrong.Serves: 2Cooking time: 25 minutes Ingredients Spaghetti - 160g Spinach - 160g Bacon - chopped into small pieces, 40g or 2 rashers Single cream - 150ml Garlic - chopped, 2 cloves Butter - 10g Salt - 1 dash Ground black Pepper - 2 dashes … Continue reading Bacon and Spinach cream pasta
Author: Haruka Sugiyama
Yellow Tail Radish (ブリ大根)
Description: My favourite. Typical Japanese à la carte (Ippin-ryori: 一品料理). Serves: 2Cooking time: 40 mins - according to your preference Ingredients Yellow tail - cut into bite-size, 2 pieces or 200g Daikon radish - chopped into a quarter slice (1cm width), 200g Soy sauce - 1 tablespoon Mirin cooking wine - 1 tablespoon Dashi stock - … Continue reading Yellow Tail Radish (ブリ大根)
Spicy garlicky chicken and broccoli
Description: Simple homemade dish. One of the best recipes to eat a large amount of broccoli.Serves: 2Cooking time: 10 minutes Ingredients Broccoli - cut 1 in bite-size, 160g Chicken - cut 1 in bite-size, 160g Garlic - chopped, 2 cloves Olive oil - 1 tablespoon Sake cooking wine - 1 tablespoon Ground black pepper - … Continue reading Spicy garlicky chicken and broccoli
Porcini mushroom risotto
Description: Creamy risotto with porcini mushrooms. It's simple to prepare and delicious. Without cream, this dish is full of flavour from the porcini mushrooms.Serves: 2Cooking time: 40 minutes Ingredients Porcini Mushrooms (dry) - 30g Risotto rice (raw) - 150g Vegetable stock cube - ¾ cube in 700ml boiling water Fresh parsley - 1 tablespoon Parmesan … Continue reading Porcini mushroom risotto
Lemon chicken spinach with cream pasta
Description: Cream pasta but not heavy. Lemon juice makes the pasta flavour nicely fresh. You can cook this dish with more chicken and less pasta as you wish.Serves: 2Cooking time: 25 minutes Ingredients Fusilli - 140g Spinach - 160g Chicken breast - cut in bite-size, 180g Single cream - 150ml Onion - chopped, ½ piece … Continue reading Lemon chicken spinach with cream pasta
Chicken Spring Onions Ponzu
Description: One of Japanese à la carte (Ippin-ryori: 一品料理) at home. In Japan, ordering individual dishes is customary in most restaurants. The word “à la carte” is now used worldwide but it is originally a French word. Serves: 2Cooking time: 25 minutes Ingredients Chicken (thigh or breast) - cut into bite-size, 200g Spring onion - … Continue reading Chicken Spring Onions Ponzu
Somen with Crumbled Pork Green pepper
Description: Somen is not just summer food. This can be eaten when it’s cold. Serves: 2Cooking time: 15 minutes Ingredients Somen - 200g (dry) or 540g (cooked) Pork mince (4%) - 50g Green Pepper - chopped, ½ piece or 50g Ginger - pureed, 2g or ½ teaspoon Sesame oil - 1 tablespoon Sesame seeds - 1 … Continue reading Somen with Crumbled Pork Green pepper
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Courgette burger (ズッキーニバーガー)
Description: No bun but still an enjoyable mini burger. This can also be for canapés or kids menu.Serves: 8 piecesCooking time: 30 minutes Ingredients Courgette - chopped in about 6 mm thick, 200g (I had 16 slices to make 8 pieces of sandwiches) Beef mince meat (5%) - 160g Onion - chopped, ½ piece or … Continue reading Courgette burger (ズッキーニバーガー)
Spaghetti aglio e olio peperoncino with Broccoli
Description: Just adding broccoli to aglio e olio peperoncino spaghetti. A drop of lemon juice gives plenty of freshness. It looks simple but it is filling.Serves: 2Cooking time: 25 minutes Ingredients Spaghetti - 140g Broccoli- chopped, 160g Garlic - chopped, 2 cloves Olive oil - 2 tablespoons Lemon - 1 slice Salt - 2 dashes … Continue reading Spaghetti aglio e olio peperoncino with Broccoli
Pork Chigiri Konnyaku (ちぎりこんにゃくと豚)
Description: Typical ippin-ryori at Japanese style bar “izakaya”. Instead of olives, you may want to try this for your snack with your beer today? Serves: 3 Cooking time: 20 minutes Ingredients Pork belly - cut into bite-size, 100g Konnyaku - torn, 1 piece or 250g Ginger - pureed, 1 teaspoon Chive - chopped, 1 teaspoon Dry chilli … Continue reading Pork Chigiri Konnyaku (ちぎりこんにゃくと豚)
Mignonne Nutri-Cuisine 