Andy Cooks

Cheesy ramen 🍜 #Noodles #cheese #dinner #Recipe #fyp

FutureCanoe Chocolate Chip Cookie🍪 Makes: 12 Prep time: mins + freezing and 24 hours resting Cook time: 15 mins Ingredients 170g (6oz) chocolate hazelnut spread 225g unsalted butter 150g caster sugar 250g brown sugar 2 eggs 3 vanilla beans, halved, seeds scraped 380g plain flour 1 tsp baking powder ½ tsp bicarbonate of soda pinch sea salt 85g (3oz) 70% dark chocolate, chopped 85g (3oz) milk chocolate, chopped 200g dark chocolate chips sea salt flakes Method Divide hazelnut spread between a 12 hole silicone mini muffin tray and freeze until firm. Melt butter in a medium saucepan and cook until browned and starting to smell nutty. Transfer to a bowl and place in a bowl of iced water. Whisk in an ice cube, then allow to cool, stirring occasionally. When cooled, whip the butter over the ice until light, then discard ice. Beat the sugars into butter until creamed. Beat in eggs 1 at a time, beating well between each addition until light and fluffy, then beat in vanilla seeds. Sift flour, baking powder and bicarb together, then mix into butter mixture until a soft dough forms. Fold in chocolate chips. Cover dough tightly with plastic wrap and refrigerate overnight. Remove dough from fridge and hazelnut butter from freezer. Divide the dough into 12 equal portions. Take a portion of dough and shape it into 2 discs slightly wilder than the frozen hazelnut spread. Press a disc of hazelnut spread in the centre, then cover with the other piece of dough to encase and shape into a round. Place cookies on a tray or in an airtight container and refrigerate until ready to bake. Preheat the oven to 190°C fan forced (375°F) and line 2 large baking trays with baking paper. Place cookies on trays, with at least 5cm gap between each for spreading (you may need to bake in 2 batches). Bake for 15 minutes, without opening the oven door. Sprinkle with a little sea salt as soon as they are out of the oven, then allow to cool for at least 15 minutes on the trays.

Beef Chilli 🌶️ Ingredients 1 tbsp olive oil 500g beef mince Sea salt, to season 1 white onion, diced 1 red capsicum (bell pepper), diced 4 cloves garlic, chopped 230g jar Chipotle in adobo 400g can chopped tomatoes 1 tbsp soy sauce 1 tbsp smoked paprika 400g can black beans, rinsed and drained 1 cup (250ml water) sliced spring onion, to garnish Steamed rice and lime wedges, to serve Method Heat oil in a heavy based frying pan on medium-high heat. Add mince, give a quick stir to spread around the pan, season with salt and then leave to brown for about 5 minutes. Break up the beef with a wooden spoon, scraping all the fond from the base of the pan. Add the onions, capsicum and garlic, cook for 2 minutes, stirring, until softened. Stir in chipotle in adobo, tomatoes, soy and paprika. Add black beans and water, bring to a boil, then reduce heat and simmer for 10-15 minutes, until sauce reduces. Serve chilli on steamed rice, garnished with spring onion and lime wedges. #beef #Recipe #dinner #fyp

Korean bbq for babe 🇰🇷 Ssamjang Ingredients ⅓ cup (60ml) Doenjang 2 tbsp Gochujang 2 spring o nions, finely sliced 1 clove garlic, finely grated 1 tbsp corn or rice syrup 1 tbsp sesame oil 3 tsp sesame seeds, toasted Method Combine Doenjang, Gochujang, onions, garlic, corn syrup and sesame in a medium bowl. Mix well until smooth, then fold in sesame seeds. Serve this dipping sauce as part of your Korean BBQ feast with beef slices, pork belly slices, perilla leaves, cheese corn, sweet and sour cucumbers and any other side dishes you prefer. Corn Cheese Ingredients 2 ears corn, husks and silk removed 20g butter 3 spring onions, finely sliced, green and white separated ⅓ cup kewpie mayonnaise 1 tbsp caster sugar ½ tsp garlic powder Salt and pepper ¾ cup grated mozzarella cheese Method Preheat oven to 205°C fan forced (400°F). Slice the corn kernels off with a sharp knife. Melt butter in an oven proof heavy based frying pan over medium heat. Cook the corn and white part of onions for 5 minutes, until starting to brown. Remove from the heat and stir in the green part of onions, kewpie, sugar, garlic powder and half the cheese. Season with salt and pepper. Spread mixture out to an even layer and sprinkle remaining cheese over top. Transfer to the oven and bake for 15 minutes, then switch the oven to grill and cook a further 2-3 minutes until the cheese starts to char a little. #cooking #bbq #korea #viral

Now not tu ruin your scrambled eggs 🥚 #cooking #breakfast #howtocookeggs #fyp

Thai Pomelo Salad (Yam Sam O)inspired my the legends at Samila Gang on the Sunny coast Ingredients 1 pomelo 2 tsp peanut oil 2 shallots, finely sliced ¼ cup dried shrimp 1 lemongrass, white part only, finely shredded 2 kaffir lime leaves, finely shredded ¼ cup peanuts, toasted, chopped ⅓ cup shredded coconut, toasted ½ cup mint leaves 1 long red chilli, finely sliced DRESSING 3 dried birdseye chillies 1 tbsp palm sugar, grated 2 tbsp lime juice 3 tsp fish sauce Method Remove rind and pith from pomelo and segment. Break up into small pieces and transfer to a large bowl. Heat oil in a medium frying pan over medium heat. Cook shallots for 5 minutes, stirring, until softened and starting to brown. Set aside to cool. Dry fry the shrimp in a small frying pan on medium high, until fragrant. Transfer to a spice grinder and blend or pound in a mortar and pestle. For the dressing, dry fry the chillies in a small frying pan over medium heat until starting to colour. Transfer to a spice grinder and grind to a powder. Measure out ¼-½ tsp of powder (depending on your spice heat preference) then reserve the rest for another use. Pound the palm sugar in a mortar and pestle with the lime juice, until dissolved, then stir in fish sauce and the chilli powder. Pour dressing over pomelo, then add shallots, shrimp powder, lemongrass, lime leaves, peanuts, coconut, mint and chilli. Toss until well combined, then serve immediately. #Recipe #salad #thailand #fyp

What’s your favourite pasta shape? #cooking #pasta #noodles #fyp

To season your eggs before or after cooking… that is the question 🙋 #cooking #breakfast #eggs #viral

THANKS FOR 6M TIKTOK!!! Babes finger buns Ingredients 7g (2 ¼ tsp) sachet dried yeast 75g (⅓ cup) caster sugar 250ml (1 cup) milk, lukewarm 600g (4 ¾ cups) bread flour 1 tsp fine sea salt 1 tsp mixed spice 1 tsp vanilla extract 2 eggs, beaten 150g butter, diced, at room temperature 100g sultanas GLAZE 1 tbsp caster sugar 1 tsp powdered gelatine 20ml (1 tbsp) hot water ICING 185g unsalted butter, at room temperature 360g (2¼ cups) icing sugar 40ml (2 tbsp/1.35oz) milk pink food colouring sprinkles/100’s & 1000s, desiccated coconut, to decorate Method Step 1: Prep and proof the dough Place the yeast and 1 tbsp of the sugar in the bowl of a stand mixer and pour over the milk. Let sit for 10 minutes until it becomes foamy. Add the flour, remaining sugar, mixed spice, vanilla, salt, and eggs to the milk mixture and fit the dough hook attachment. Mix on low speed until a shaggy dough forms, then add the butter a few cubes at a time, allowing to incorporate before adding more. Increase the speed to medium, and mix for 5 minutes, until the dough is pulling away cleanly from the sides of the bowl. Add in the sultanas and beat for a further minute, until mixed through. Transfer dough to a lightly floured bench and form into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft-free place for 1½ to 2 hours until doubled in size. Step 2: Shape the dough Preheat the oven to 175°C fan forced (345°F) (for next step of cooking the buns) Grease a 22cm x 33cm (9 x 13 inch) baking tray. Punch down the dough, then transfer to a lightly floured bench and divide into 12 equal pieces. Shape each piece into a tight ball, then push out into a rectangle shape and add to the prepared pan. Cover loosely again and place in a warm place until doubled in size, about 30 minutes. Step 3: Cook the buns and glaze Place your buns in the oven and bake for 15-18 minutes until golden in colour and sounds hollow when gently tapped on the base. While they are baking, make your glaze. Stir ingredients in a small saucepan over low heat, without boiling, until gelatine dissolves. Once ready, take your buns out of the oven and transfer to a wire rack. Brush tops with the hot glaze. Allow to completely cool, then separate into individual buns. While they are cooling, start the next step of preparing your icing. Step 4: Prep the icing Beat butter in the bowl of an electric mixer until very pale. Gradually beat in half of the icing sugar, then mix in the milk. Beat in remaining icing sugar until very light and fluffy. Transfer half the icing to a medium bowl and mix in some pink food colouring. Spoon icing into a piping bag fitted with a straight nozzle. Spoon white icing into a piping bag fitted with a small star nozzle. Step 5: Ice and serve Pipe the white icing onto 6 of the buns and decorate with sprinkles. Then pipe the pink icing onto the remaining buns and sprinkle with coconut. Place onto a plate or tray and enjoy! #baking #tiktok #fyp #viral

Potato Kielbasa Ingredients 400g (14 oz) smoked sausage, sliced 2 tbsp olive oil 10 medium red potatoes, diced 1 yellow capsicum (bell pepper), sliced 1 green capsicum (bell pepper), sliced 1 large brown onion, diced 4 cloves garlic, finely diced 8 sprigs thyme, leaves picked salt and pepper to taste 500ml (2 cups) chicken stock parsley, to garnish Directions Place a large frying pan with a lid over medium-high heat and add the olive oil. Once the oil is up to temperature, add the sliced sausage and sauté for 3-4 minutes until it develops some nice colour. Remove the sausage from the pan and set aside. Return the pan to the heat and add the diced onion and sliced capsicum. Add a pinch of salt and sauté for 3-4 minutes until they start developing some colour. Add the thyme leaves, a few good cracks of black pepper, garlic, and potatoes. Stir through before adding the chicken stock. Cover the pan with the lid and steam the potatoes for 20-25 minutes until they are almost cooked. Add the sausage back to the pan and stir through lightly. Leave the lid off for the stock to reduce to a nice sauce consistency. Once the sauce has reduced to a nice consistency and the potatoes are fully cooked, remove from the heat and garnish with some chopped parsley. #dinner #cooking #potato #fyp

Kimchi fried rice 🌾 Ingredients 1 tbsp peanut oil 1 Kranksy sausage, sliced 1 cup kimchi, chopped, juice reserved 3 garlic cloves, finely grated 2 cups cooked Jasmine rice 25g butter 2 tsp Korean soy sauce 3 spring onions, thinly sliced, green and white parts separated 2 eggs Method Heat oil in a wok over high heat. Add sausage and cook for 1 minute, until browned. Add kimchi, toss for 1 minute, then add garlic and spring onion whites, toss for 30 seconds. Stir in rice, cook, stirring for 1 minute. Add butter, toss until it melts. then stir in ⅓ cup (80ml) of reserved kimchi juice and soy sauce, toss well. Stir through spring onion greens, then remove from heat. Fry eggs in an oiled frying pan over medium heat, until whites are just set. Serve rice in bowls topped with fried egg and extra spring onions to garnish. #rice #kimchi #Recipe #fyp

This 50 Clove Garlic Chicken is a French classic that’s gone full throttle because 40 cloves just didn’t cut it. Slow-cooked with herbs, vermouth, and whole garlic (yep, unpeeled!), the chicken comes out meltingly tender, swimming in a sauce that’s begging to be mopped up with crusty bread 🥖 Ingredients 40ml (2 tbsp) olive oil 2kg (4.4lb) chicken, cut into 10 pieces sea salt and pepper, to season 2 sticks celery, chopped 2 brown onions, sliced ½ bunch thyme 2 fresh bay leaves 3 sprigs flat leaf parsley 1 tsp dried Herbs de Provence freshly grated nutmeg 50 cloves garlic, unpeeled (about 4 heads) 125ml/5oz (½ cup) Vermouth crusty bread, to serve Method Step 1: Prep and cook chicken Preheat the oven to 170°C fan force (340°F). Season chicken pieces well with salt and pepper. Heat the oil in a large oven proof saucepan over medium-high heat. Cook the chicken pieces for 6-8 minutes, in batches, until well browned all over, then set aside. Step 2: Cook the base Add the onion and celery to the pan and cook for 3 minutes, until softened. Stir in thyme, bay, parsley, dried herbs and grate over nutmeg. Sprinkle over half of the garlic cloves, then return the chicken to the pan and any resting juices. Add remaining garlic then pour in the vermouth. Cover with a lid and place in the oven for 1 hour 15 minutes. Step 3: Finish and serve Serve chicken pieces with fresh crusty bread and squeeze the garlic from its skin to serve similar to butter with the bread, chicken and sauce. #cooking #dinner #Recipe #viral

Korean Meatballs Ingredients - 500g (1.1 lbs) beef mince - 3 spring onions, finely sliced - 3 cloves garlic, finely grated - 2.5cm (1in) piece fresh ginger, finely grated - 1 egg, lightly beaten - 1 tbsp brown sugar - 35g (⅓ cup) dried breadcrumbs - 20ml (1 tbsp) soy sauce - 1 tbsp Gochujang - Sea salt and black pepper, to season - 1 tbsp peanut oil - Sliced spring onions, toasted sesame seeds, steamed rice, to serve Sauce - 4 cloves garlic, finely grated - 60ml (¼ cup) Gochujang - 80ml (⅓ cup) Soy sauce - 125ml (½ cup) beef stock - 75g (⅓ cup) brown sugar - 40ml (2 tbsp) rice vinegar - 2 tsp cornflour (cornstarch) - 20ml (1 tbsp) water - Sea salt, to season **Method** **Step 1:** Prep the meatballs 1. combine mince, onions, garlic, ginger, egg, sugar, breadcrumbs, soy sauce and Gochujang in a large bowl. Season with salt and pepper and mix until just combined. 2. Form mixture into tablespoon sized meatballs. **Step 2:** Cook the meatballs 1. Heat oil in a large frying pan over medium heat. 2. Cook meatballs for 8-10 minutes, turning to brown all over. Transfer to a large plate. **Step 3:** Cook the sauce 1. Add the garlic to the pan and cook for 30 seconds. Then add Gochujang, soy, stock, sugar and vinegar. Bring to a simmer, stirring occasionally. 2. Make a slurry with the cornflour and water, then stir this into the sauce and cook, until sauce thickens. **Step 4:** Finish and serve 1. Return the meatballs to the pan, tossing to coat well, and cook for 1-2 minutes until warmed through. 2. Serve meatballs on steamed rice, sprinkled with extra spring onions and sesame seeds. #dinner #cooming #food #fyp

#ad Babe requested a dish from Sydney’s sister city, Paris, so I’m riffing on @Asmaekitchenn Entrecôte fondante with sauce moutarde @Maille Australia Pan-fried rib eye with a Maille mustard sauce, smashed crispy potatoes with pepperberry and parmesan, Butterleaf green salad with mustard vinaigrette and finger lime. Remix this French dish today. #Maille #MailleDuetDishes #AD Ingredients 1kg baby potatoes 60ml (¼ cup/2oz) olive oil 40g (½ cup) grated parmesan cheese 12 pepperberries Sea salt, to season 1 tbs beef tallow (or olive oil) 4 x 2.5cm thick sirloin steaks 4 sprigs thyme, leaves picked 4 shallots, finely diced 300ml (10oz) cream 65g (¼ cup) Maille dijon mustard 2 finger limes 1 tbsp Maille wholegrain mustard 1 butter leaf lettuce, leaves separated Method Step 1: Cook the potatoes Par boil the potatoes in a large saucepan of salted boiling water for 15 minutes, until soft. Drain and rinse under cold water. Preheat the oven to 180°C fan forced (355°F) and heat a heavy based baking tray in the oven. Crush half the pepperberries lightly in a mortar and pestle. Add the potatoes to the tray and crush lightly with the back of a spoon or jar, then drizzle with 1 tablespoon of the oil, sprinkle with pepperberries and some salt. Sprinkle tops of potatoes with cheese and place in the oven to bake for 30 minutes until golden and crisp, turning over halfway through cooking. Step 2: Prep and cook beef Heat the beef tallow in a heavy based large frying pan over medium-high heat. Season the steaks with salt, then cook for 4 minutes each side, until cooked medium-rare. Set aside to rest. Step 3: Cook the sauce Crush the remaining pepperberries and thyme lightly in a mortar and pestle. Add the shallots to pan over medium heat, cook until softened. Stir in pepperberries and thyme and cook for a further minute. Pour in the cream and bring to a simmer. Add mustard and stir until well combined. Simmer on low heat for 5 minutes. Step 4: Prepare dressing and serve Combine remaining oil, wholegrain mustard, pearls of the finger limes, and 1 tablespoon of water in a screw-top jar. Season with salt and shake vigorously until well combined. Drizzle dressing over lettuce in a large bowl and toss gently to combine. To serve, slice steaks thinly and drizzle with mustard sauce. Serve with smashed potatoes and salad on the side.

#ad Espresso braised mushrooms on sourdough topped with a fried egg, chives and parmesan. I said it, we’ve all had enough avocado toast (and yes I’m looking at you Babe). So, in partnership with @KitchenAid Australia & NZ , here’s what I’m making instead using their quiet Semi Automatic Espresso Machine. #Kitchenaid #madewithkitchenaid #coffee #Recipe Ingredients 1½ tbsp olive oil 20g butter 200g Swiss Brown mushrooms, sliced Sea salt and pepper, to season 2 garlic cloves, chopped 40ml espresso coffee 2 tbsp cream 2 eggs 2 thick slices sour dough, toasted 2 tbsp grated parmesan cheese Chopped chives, to garnish Method Heat 1 tbsp of the oil and butter in a large frying pan on medium high heat. Add mushrooms and cook, stirring occasionally for 5 minutes, until starting to brown. Season with salt and pepper. Add garlic, cook for a further minute, stirring. Pour in coffee, bring to a boil, cook until reduced by half. Add cream, cook for a further 2 minutes until thickened slightly. Heat remaining oil in a frying pan over medium heat and fry eggs for 2-3 minutes, until whites are set. Serve mushrooms on buttered toast, sprinkled with chives, topped with an egg and parmesan cheese.

Kerala Meen Pollichathu with Declan, Sarah and babe ✌️ Ingredients 2 tomatoes, chopped ½ red onion, chopped 4cm piece fresh ginger 8 cloves garlic 2 small green chillies, stemmed 10 curry leaves 60ml (3 tbsp) coconut oil 60ml (¼ cup) coconut milk 4 barramundi fillets (225 gms) (or 2 whole fish) ½ tsp turmeric powder 2 tsp Kashmiri chilli powder Sea salt and ground pepper Juice of ½ lemon 2 large banana leaves, cut into 4 portions pieces (40cm x 20cm each) Steamed rice, toasted coconut and sliced red onion, to serve Method Step 1: Prep the paste Place the tomato and the onion in a small food processor. Chop half the ginger and crush 5 of the garlic cloves, and add to the processor with the green chillies and curry leaves. Process until as smooth as possible. Heat 20ml of the coconut oil in a medium saucepan over medium heat. Add the paste mixture and cook, stirring occasionally for 10 minutes. Add coconut milk, cook for a further minute, then remove from the heat. Step 2: Prep the fish Finely grate the remaining ginger and garlic cloves. Combine with the turmeric, chilli powder, some salt and pepper and lemon juice. Mix well. Rub mixture all over fish fillets. Step 3: Assemble Soften banana leaves over an open flame quickly until more flexible. Transfer to a clean work surface. Spread a dollop of the paste in the centre of each leaf and spread to the size of the fish fillets. Heat another 20ml oil in a large frying pan on medium-high heat. Cook fish skin side down for 2 minutes until the skin starts to colour. Transfer to the banana leaves, placing skin side down on paste. Top with remaining masala, then wrap up leaves bringing in sides and rolling up. Truss with butchers string to hold together. Step 4: Cook and serve Heat remaining oil in a large deep frying pan with a lid over medium heat. Add fish parcels, cook for 2 minutes, until the leaves are browned, then turn and cook on the other side. Pour in about 40ml of water then cover with the lid and allow parcels to steam for 3 minutes. Serve fish parcels opened with steamed rice and sliced red onion. Recipe notes Recipe origins and authenticity: This dish is a delicacy from Kerala, India. Traditionally it is made using Karimeen (pearl-spot), which is a variety of fish from the back waters of Kerala. But you can make this using baby barramundi, king fish, snapper and mackerel. Cook support: Take care to not burn the banana leaves over the open flame to soften them, they just need a light waft over the flame to become softer. Sourcing: Banana leaves are available at quality green grocers, you will need to rinse them gently or wipe them with a damp cloth before using. Substitutions: You can substitute hot chilli powder for the Kashmiri if you can’t find it, just bear in mind that Kashmiri is milder in heat. Storage: This is best eaten immediately. Serving ideas: You can enjoy this as a starter or a side dish. #cooking #fish #Recipe #fyp

I made a cup of coffee from scratch . . . #fyp #viral #coffee #homemade

Chicken fried steak with Jess ! #chicken #steak #texas #fyp

Want to know how to cook perfect steaks? 🥩 ##cooking##beef##steak##fyp

Kaya Toast and Eggs: 🥚 Ingredients Kaya Jam 1 cup (250ml) coconut cream 4 egg yolks, lightly beaten 2 tbsp (40g) caster sugar 60g palm sugar, chopped 4 pandan leaves ¼ tsp sea salt Kaya Toast 8 eggs, at room temperature Soy sauce, to season White pepper, to season 8 thick slices soft white bread 150g butter, cold, sliced Method For the Kaya jam, heat coconut milk in a heat proof bowl over a saucepan of simmering water with the sugars, pandan leaves and salt. Stir constantly, until mixture almost boils, then remove from heat. Place the egg yolks in a medium bowl. Whisk a ladleful of milk mixture gradually into eggs, then transfer back to the bowl over the saucepan and place back on the heat. Stir constantly for 10-15 minutes, until mixture thickens and has the texture of custard. Remove pandan leaves and pour Kaya into a sterilised jar and it will thicken further on cooling*. For the eggs, bring a large pot of water to the boil. Gently add the eggs then remove from the heat immediately. Leave eggs for 4 minutes**, then plunge into iced water. Toast bread over an open flame or on a grill until lightly charred. Sandwich slices together with a generous spread of Kaya jam and slices of butter. Cut off the crusts, then slice into 3 fingers. Remove eggs from the water and carefully break into individual serving dishes. Season with a dash of soy and white pepper. Serve eggs with Kaya toast and a fresh coffee. *Store refrigerated for up to 1 week. **Eggs will need a minute longer if they are cooked from cold. #cooking #eggs #Recipe #viral