SMALL MIXING BOWLS RECIPES

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NADIYA'S SALMON POKE BOWLS RECIPE - BBC FOOD



Nadiya's salmon poke bowls recipe - BBC Food image

Trendy poke bowls have all the deliciousness of sushi but in a bowl, which means there’s more of it! With a sticky rice base, they can be topped with fresh ingredients, or leftovers from the fridge – make it colourful, make it delicious, make it yours.

Provided by Nadiya Hussain

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 20

500g/1lb 2oz sushi rice or sticky rice
2 tbsp apple cider vinegar
1 tsp salt
2 tsp sugar
25g/1oz mayonnaise
3 tsp soy sauce
1 tsp sesame oil
½ tsp fish sauce
1 tbsp Sriracha sauce
1 lemon, juice only
1 tsp black pepper
2 sushi grade skinless salmon fillets (about 200g/7oz total), cut into cubes
2 small or 1 large avocado, sliced (with a squeeze of lemon to prevent browning)
4 tbsp pickled red cabbage
1 large carrot, grated
large handful of salted peanuts, roughly chopped
2 spring onions, sliced
sesame seeds
nori sheets, snipped into strips
sprinkling of black pepper

Steps:

  • Put the rice in a saucepan and wash until the water runs clear. Add just enough water to come 1cm/½in above the rice. Stirring all the time, place on a high heat (stirring will ensure that the rice doesn’t settle on the base). Once it comes to the boil, leave it to simmer on a medium heat until all the water has evaporated. Pop the lid on and leave on the lowest setting to steam (about 10 minutes).
  • Meanwhile gather together everything you need to finish off the bowl.
  • Make the sauce by mixing together the mayonnaise, soy sauce, sesame oil, fish sauce, Sriracha, lemon juice and black pepper. Put the salmon into a bowl, then pour over the sauce and mix well.
  • Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through.
  • Divide the rice between two bowls and start adding all the different finishing ingredients. The salmon first, then the avocado, pickled red cabbage, carrot and peanuts. Sprinkle with the spring onions, sesame and nori, add a sprinkling of black pepper, and serve.

STUFFED MUSHROOMS RECIPE | GIADA DE LAURENTIIS | FOOD NET…



Stuffed Mushrooms Recipe | Giada De Laurentiis | Food Net… image

For an elegant appetizer that takes only 35 minutes to make, try Giada De Laurentiis' Stuffed Mushrooms recipe from Everyday Italian on Food Network. These vegetarian bites are stuffed with breadcrumbs, Pecorino Romano, garlic, parsley and mint then baked until crispy on top.

Provided by Giada De Laurentiis

Categories     appetizer

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 28 mushrooms

Number Of Ingredients 8

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Steps:

  • Preheat the oven to 400 degrees F.
  • Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
  • Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Nutrition Facts : Calories 42 calorie, FatContent 3 grams, SaturatedFatContent 1 grams, CholesterolContent 3 milligrams, SodiumContent 131 milligrams, CarbohydrateContent 2 grams, ProteinContent 2 grams, SugarContent 1 grams

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