COOKBOOK_PKN_D1909L2 by imngan

F RESHEAT K I TCHEN THE COOKBOOK

be healthy - be happiness - be lifestyle

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CON TEN T INTRODUCE Ludet paturem mius? Bem ta proritam Romplisse Bonsupioratil terium vit, nes, essa et, peri pernu si

HOW TO SIMPLE? Buntemorumum turem rectum egit, uncepes sidefe

BREAK - BRUNCH Ebus cio, cultus? Nostor acrem am consum sendam Es ompecis me in duceps, que confectabit.

HEALTHY Overei fictant ad seride co iae am quidem seniu ina,

ALACARTE - BEVERAGES Villari porei se caetin spienius ac orentiem sum Terte cerdioritri es orum foracit comperi ssupica

NOTES Um hi, qua nos con sentemque tam omniurn ihilis, C.

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@sakaitakahiro_

Love is being kind to yourself first.

EDITORIAL

ABOUT US - HO CHI MINH CIT Y -

hile every cook dish is most definitely a team effort, itâ&#x20AC;&#x2122;s the chef who takes the glory and gets their name on the label. To cook many of our dishes we use big, steam-heated saucepans called bratt pans.

n these pans, our chefs brown onions; make sauces and reductions; and slowcook our casseroles for anything up to six hours. They need to season and taste every dish to make sure the flavour is just right.

ur team of pastry chefs is led by Debbie. Her and her team have decades of experience of working with pastry and they prepare all of our shortcrust by hand, along with our sponge mixes, crumbles and quiche bases.

OUR FA I T H Let go off all the bad times. Switch off the negativity. Focus on your goals. Reach for the moon. Do whatever pleases you, you are the master of your own destiny. @poets

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HOW TO SIMPLE? T HE WAY YOU T HINK . T HE WAY YOU CHOOSE L e t â&#x20AC;&#x2122;s a s i m p l e m e a l a s a n ew s t a r t f o r a b u s y d a y. You can make fruits mixture ahead, cover and chill.

SPRIN G GRAPE F RUI T MIX: Grapefruits Granola (nuts and seeds) Spinach

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C a l o r i e s To t a l : 2 8 1

kindness.

Wha tever you wa nna d o o r wha t a ny thi ng you l ove Ju st d o i t. You r cho i ce. You r l i festyl e.

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B R U N C H

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SOUP INSTAN T POT BUT T ERNUT SQUASH SOUP

RECIPE INGREDIENTS

NUTRITION

1 Butternut squash about 2 pound, Peeled and chopped into cubes

Calories: 252kcal Carbohydrates: 42 g

1 Carrot cut into chunks

Fat: 9 g

1 Granny Smith apples diced

Protein: 4 g

2 White onions diced

Sugar: 14g

1/2 Cup celery rib chopped small

Saturated Fat: 8 g

1 Red bell peppers diced

Sodium: 744 mg

1 Inch ginger chopped

Fiber: 7 g

6 Cloves garlic and 4 - 5 Age leaves

Cholesterol: 0 mg

2 Â˝ Tsp curry powder or use cayenne pepper

Vitamin: 90 mg

Salt and Pepper to taste

Calcium: 137 mg

3 cups vegetable stock 3/4 Cup thick coconut milk

INSTRUCTIONS STEP 1:

Into the pot add butternut squash cubes, white onions, carrots, green apples, celery, red bell peppers, garlic. Add salt and pepper to taste.

STEP 3:

STEP 4:

Remove sage leaves if you donâ&#x20AC;&#x2122;t like, I left it on. Using immersion blender, blend soup into smooth velvety texture. Ladle out soup into individual serving bowls and enjoy.

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Once cooking time is over, manually release pressure by turning pressure valve to venting mode. Open lid, add coconut milk.

STEP 2:

Pour vegetable stock into the pot. Cover the lid, ensure the pressure valve is in sealing position. Select pressure cook mode on the pot and adjust the timer to 10 minutes.

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SOUP

ASIAN RAMEN BOWL

RECIPE INGREDIENTS

NUTRTION

3 Tablespoons olive oil

Calories: 320kcal

1 Cup shredded carrots

Carbohydrates: 25 g

2 Cups thinly sliced mushrooms

Fat: 8 g

3 Garlic cloves, minced

Protein: 36 g

1 Thumb of ginger, grated

Saturated Fat: 2 g

2 Teaspoons sesame oil

Sodium: 1201 mg

6 Cups vegetable or chicken broth

Sugar: 5 g

3 – 4 Tablespoons low sodium soy sauce

Fiber: 3 g

A healthy squirt of sriracha

Cholesterol: 68 mg

2 Packages of dried top ramen 3 Cups of kale or spinach, 1 jalapeno 1 Cup green onions, thinly sliced Sesame seeds and 2 – 3 eggs ( soft boiled )

INSTRUCTIONS STEP 1:

STEP 2:

In a large dutch oven or stock pot heat olive oil on medium heat. Add in carrots and mushrooms and cook for 3 - 4 minutes or until tender. Add in minced garlic and ginger and sesame oil and cook for 1 - 2 minutes or until fragrant.

Add in broth, soy sauce, and sriracha and bring broth to a slow simmer. Taste test broth and add in more soy sauce or sriracha to your liking. Stir in kale and cook for 1 - 2 minutes or until wilted. Add dried ramen packages to simmering broth and cook for 2 - 3 minutes.

STEP 3:

STEP 4:

Once eggs are finished cooking, immediately transfer them to a bowl filled with half ice; half water to cool down instantly and stop cooking. Let cool for 2 - 3 minutes and very gently peel and half eggs for soup.

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Top soup bowls off with thinly sliced jalapeños, sesame seeds, green onions and soft boiled eggs. Bring a small sauce pot of water to a rolling boil. Add in 2 - 3 eggs and boil for 5 minutes.

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SALAD WIN TER SALAD HUMMUS BOWLS

RECIPE INGREDIENTS

NUTRITION

4 â&#x20AC;&#x201C; 6 Large eggs

Calories: 606kcal

5 Tbsp - Unseasoned rice vinegar

Carbohydrates: 82 g

1 Tbsp - Honey

Fat: 26 g

1 Tbsp - Tamari or soy sauce

Protein: 17 g

1/2 Tbsp - Kosher salt

Saturated Fat: 5 g

1/4 Cup extra - virgin olive oil, plus more for drizzling

Sodium: 881 mg

1 Bunch curly kale, stems removed, torn into bite - size pieces

Cholesterol: 233 mg

1 Lb - Brussels sprouts, trimmed, thinly sliced 1 Cup store-bought or homemade hummus

Fiber: 9 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 15 g

1 Cup Seedy Power Sprinkle Flaky sea salt

INSTRUCTIONS STEP 1:

STEP 2:

Bring a medium pot of water to a boil over high heat. Gently lower eggs into water and cook 7 minutes. Transfer to a large bowl of ice water and let sit until cool enough to handle. Peel and slice in half lengthwise.

Meanwhile, whisk vinegar, honey, tamari, kosher salt, and 1/4 cup oil in a large bowl until smooth. Add kale and brussels sprouts. Toss and massage with your hands until kale is darker in color and vegetables are coated in dressing.

STEP 3:

STEP 4:

Do Ahead! Unpeeled eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Kale and brussels sprouts salad can be made 8 hours ahead. Cover and chill.

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Swoosh about 1/4 cup hummus onto side of each bowl. Top with salad and egg halves; season eggs with sea salt. Drizzle oil over and top with seedy sprinkle.

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SALAD

MEXICAN QUINOA SALAD

RECIPE INGREDIENTS

NUTRITON

1 Cup Quinoa

Calories: 350kcal

1 - 1.5 Cups vegetable stock

Carbohydrates: 49 g

1/2 Red onion

Fat: 14 g

1 Cup cooked black beans

Protein: 11 g

2 Tomatoes

Saturated Fat: 1 g

1 Cob cooked corn

Sodium: 412 mg

2 Small avocado ( ripe but firm )

Fiber: 13 g

2 Hands full cilantro leaves

Calcium: 64 mg

1 - 2 Red chillies 2 Limes Salt Pepper

INSTRUCTIONS STEP 1:

STEP 2:

Add Quinoa and stock into a pot and bring to the boil. Once boiling reduce heat immediately to low and cover tightly with lid. Cook for approx ( 15 minutes or until done ). Or add 1 cup quinoa and 1 cup broth to Instant Pot.

Turn valve to sealing. Set to 1 minute on high pressure and then let pressure release naturally ( takes about 10 minutes ). Wash and deseed tomatoes and dice into corn - size pieces. Wash and peel onion and chop very finely.

STEP 3:

STEP 4:

Wash and chop chilli. Once Quinoa is cooked, fluff with a fork. Add to bowl with all other ingredients. Season with salt, pepper and a lot of lime juice. Stir and serve.

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Peel avocado and dice into corn - size pieces. Wash and chop cilantro leaves. Add to bowl. Rinse beans and add to bowl. Cut off kernels from ear of corn.

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AL ACART E SALMON - BEE T AND AVOCADO TARTAR WITH LEMON VINAIGRET TE

RECIPE INGREDIENTS

NUTRITIONS

1/2 Pound Sashimi grade Salmon:

Calories: 606 kcal

Kosher salt

Carbohydrates: 82 g

2 Tsp minced shallots

Fat: 26 g

2 Tsp minced jalapeno

Protein: 17 g

1 Tbsp olive oil - 2/3 Cup avocado, chopped

Saturated Fat: 5 g

2/3 Cup purple beets, boiled, peeled and diced

Sodium: 881 mg

Lemon Vinaigrette:

Fiber: 9 g

Kosher salt

Cholesterol: 233 mg

1 Clove garlic - 1 Tsp chopped jalapeno

Polyunsaturated Fat: 4 g

1 Tsp honey or agave - 1/4 Cup lemon juice

Monounsaturated Fat: 15 g

1/2 Cup olive oil

INSTRUCTIONS Then Salmon Tartar

In a small bowl, combine the salmon, shallots and jalapeno. Stir in one 1/2 teaspoons of olive oil and then salt to taste with kosher salt. Set aside.

The Beets

In a small bowl toss the beets with 1 teaspoon of olive oil and season to taste with kosher salt. Set aside. In a small bowl, gently mash 1/2 teaspoon of olive oil into the roughly shopped avocados and season to taste with kosher salt. Set aside.

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The Avocado

Lemon Vinaigrette

In the jar of a blender combine the garlic, jalapeĂąo, honey, lemon juice and olive oil. Puree on high until smooth and thickened and then season to taste with kosher salt. Use a ring mold and place it directly on the serving plate. Press half of the beets into the bottom of the ring and smash them down flat. Add half of the avocado to the top of the beets and smash flat. Top with half of the salmon mixture and flatten the top surface. Gently pull the ring mold off. Rinse and dry the ring mold. Repeat this process with the other half of the ingredients. Drizzle the lemon Vinaigrette generously over the tartar or serve on the side. Refrigerate or serve immediately.

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SEA FOOD BUT T ER POACHED LOBST ER

INGREDIENTS • 1/4 cup Carlini Ghee Clarified Butter, plus additional for dipping • 2 or more Specially Selected Wild Caught Cold Water Lobster Tails, thawed • Stonemill Salt and Stonemill Ground Black Pepper

IN TRUCTIONS Using sharp pair of kitchen shears, cut down the full length of underside of the lobster tail. Using your hands, pull the lobster meat away from the shell and fully remove it. Place on plate and pat dry. Repeat with however many lobster tails you are cooking. Sprinkle lightly with salt and pepper. Add ghee to 12 inch cast iron skillet and bring to medium heat.

Serve immediately with additional melted ghee for dipping.

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Once ghee is hot, carefully place lobster into pan and allow to cook 1 - 3 minutes per side or until meat is no longer translucent. Once fully cooked, remove and place on plate.

PASTA SCALLOP PASTA W I T H GARLIC AND W HI T E W INE INGREDIENTS

NUTRITION

• 8 Oz pasta eg linguini ( 250 g ) • 1 Clove garlic • 1/2 Tbsp butter ( 10 g ) • 1/2 Tbsp olive oil • 1/2 Lb scallops • 1/2 Tbsp chopped parsley

• Calories: 584 kcal • Carbonhydrates: 89 g • Protein: 28 g • Fat: 8 g • Saturated Fat: 2 g • Sugar: 3 g - Fiber: 3 g • Iron: 2.3 g • Vitamin A - Vitamin C

INSTRUCTIONS • Step 1: Cook the pasta ( 7 - 10 min ) • Step 2: Chop the garlic and parsley • Step 3: Heat the butter and oil • Step 4: Fry the scallops (5min) • Step 5: Add the garlic and cook • Step 6: Scrape away any browning from the bottom • Step 7: Add the wine, a low heat • Step 8: Mix with pasta and the parsley

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VOLKA BL ACK BEAUT Y

RECIPE INGREDIENTS

NUTRITON

2 Ounces vodka

Calories: 180kcal

5 Fresh blackberries

Carbohydrates: 5 g

3/4 Ounce fresh lemon juice

Fat: 0 g

(1 Â½ Tbsp)

Protein: 1 g

2 Tsp powdered erythritol

Fiber: 5 g

1/4 Tsp ground black pepper 5 Fresh mint leaves Soda water

INSTRUCTIONS STEP 1:

STEP 2:

Fill a large rocks glass with ice.

Combine the vodka, blackberries, lemon juice, erythritol, black pepper, and mint leaves in a cocktail shaker.

STEP 3:

STEP 4:

Top with soda water and garnish with blackberries and a fresh mint leaf.

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Muddle until the fruit and mint are crushed and have released their juices. Strain the contents of the cocktail shaker over top of the ice.

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HEALTHY L E M ON B R E A K FAS T PA R FA I T S

INGREDIENTS • 3/4 Cup fat-free milk • Dash salt • 1/3 Cup uncooked couscous • 1/2 Cup reduced-fat sour cream • 1/2 Cup lemon yogurt • 1 Tablespoon honey • 1/4 Teaspoon grated lemon zest • 1 Tup sliced peeled kiwifruit • 1 Cup fresh blueberries • 1 Cup fresh raspberries

NUTRITION

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• Calories: 416 kcal • Carbonhydrates: 27 g • Protein: 5 g • Fat: 2 g - Saturated Fat: 1 g • Sugar: 16 g - Fiber: 3 g • 1 starch - 1/2 fruits • Vitamin A - Vitamin C

What we create in our minds Happens in our lives. @m.shurt

INSTRUCTIONS STEP 1: In a small saucepan, bring milk and salt to a boil. Stir in couscous. Remove from the heat, cover and let stand for 5-10 minutes or until milk is absorbed. Fluff with a fork and cool. STEP 2: In a small bowl, combine the sour cream, yogurt, honey and lemon zest. Stir in couscous. STEP 3: Combine the kiwi, blueberries

and raspberries. Spoon 1/4 cup into each of six parfait glasses. Layer with couscous mixture and remaining fruit. Garnish with ginger and mint.

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NOTES

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NOTES

@imngan