Spicy Chicken Ramen

So it's winter here and I'm pretty sick myself. So I found this nice Ramen recipe that i can help you through this flu season and help warn off those on coming colds. I can finally say that it feels like I've been Naruto (i don't even like anime though)

This is super easy, and it taste amazing. this is the third time I've had it this week.

Serves: 2 - 4 people

What Your Going To Need:

• 2 tablespoons peanut oil
• 2 leeks, chopped
• 1 carrot, chopped
• 2 teaspoons of crushes garlic
• 1 teaspoon of crushed ginger
• 700ml chicken stock
• Splash of Mirin
• 2 tablespoons soy sauce
• 1 pinch salt and pepper
• Hot Chilli powder to taste
• 2 chicken thigh fillets
• 6 mushrooms, sliced
• 160g ramen noodles
• 2 hard-boiled eggs
• 1 spring onion, sliced


How To Do It:

1. Make the broth: Heat a saucepan over a moderate temperature and add the peanut oil followed by the leeks. Sweat them slightly then add the carrots, crushed garlic, and the ginger. Cook for another 2 to 3 minutes. Next, stir in the chicken stock (I use stock powder and boiling water according to the stock container), the soy sauce, mirin and finally season with salt, pepper and chilli powder (I like mine a bit spicy). Bring to a simmer and cook for 15 to 20 minutes.
2. Sieve the broth: Place a sieve over another saucepan and strain the broth, I like to put a few vegetables back in for something a bit extra. Then put it back on the heat.
3. Place chicken, followed by the mushrooms into the hot broth. Slowly poach for about 7 minutes. Don't let it boil - keep it over a low heat. If the chicken becomes too hot it will dry out. This way it will stay moist. Using a slotted spoon, remove the chicken breast and the mushrooms from the broth and put aside. I also like to put the eggs in to the simmering broth that way you save another pot to wash up later.
4. Add the noodles to the broth and raise the heat to a simmer. Leave them to cook for about 3 minutes.
5. Moving lengthwise along the chicken breast, cut into fairly thin slices. Then take the hard boiled eggs and chop them in half.
6. Place the noodles into a soup bowl and ladle the broth on top. Then arrange the mushrooms on one side, followed by the eggs, chicken and finally the spring onions. Season with salt and pepper. Add a little more broth and your soup is ready.

ENJOY!

Nutella Oreo Cheesecake

So its been a while since i blogged. but i thought id share wit h you something amazing.

What your going to need:

2 1/2 cups Oreo crumbs

1/4 cup unsalted butter, melted

16 ounces cream cheese, at room temperature

2 eggs, at room temperature

1/2 cup granulated sugar

1/4 cup + 1 tablespoon heavy cream

1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract)

1/3 cup Nutella

Maltesers (optional)

How to:

Preheat oven to 160°c. 

Butter a spring form dish/tin (or 8×8 baking dish can be square or circle) and line with greaseproof paper, making sure that the paper is well pressed in. Set aside.

In a food processor, pulse Oreos until they become crumbs. Take 2 cups of the crumbs (set the other cup aside) and add in melted butter and pulse until moistened.  Press Oreo mixture evenly into the bottom of your baking dish.  Bake crust until set, about 12 minutes.  Set aside to cool.

Clean out the food processor. Add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse until smooth.  

Put 2/3 of the cream cheese mixture in a bowl and set aside, add the remaining ½ cup of Oreo crumbs and vanilla and mix until combine.   

Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor.  Pulse until smooth.

To assemble, spread the white and Oreo crumb cheesecake mixture over the cooled Oreo crust, being careful of the crust. Then pour the Nutella cheesecake layer on top of the white layer and spread evenly, they should be thick enough so they don’t mix.  

Bake on the center rack of the oven for about 35 minutes, or until the centre jiggles slightly.  Remove from the oven and cool completely on a cooling rack. While cheesecake is cooling down, place your Maltesers on top and press them in slightly. Then once fully cool refrigerate for at least 3 hours.

When ready to serve, release the spring form tin/dish and cut into slices or squares. You’ll need to get a glass full of hot water to dip your knife in to cut each slice. 

Enjoy!