Leels – Page 3 – RecipesWorldwide

Peppered Roasted Strawberry & Rosemary Scones – Leels Cooks

Our family is a combination of North American and UK, but we never seem to have the “that’s not a scone” argument. We accept that there are different types, the “American” and “UK” versions respectively. This is the former. A flakier, less cake-like scone, but tasty all the same. I had been seeing a lot of articles around regarding roasted strawberries, and how slow cooking less than pristine strawberries gives them new life and intensifies their flavour. Sweet oven roasted strawberries with flecks of black pepper. I’ve been struggling with using up fresh fruit lately … Read more

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Cooks / Leels / Peppered / Roasted / Rosemary / Scones / Strawberry

Pistachio and Rose Water Shortbread – Leels Cooks

General

I had bought a bottle of rosewater to make something with and decided to start simple with something classic. I love the smell of roses and flowers but I’m still on the fence about rosewater, when it’s too much I feel like I’m eating hand lotion or perfume, but this recipe was the perfect amount. Not too much, but enough to pick up the hint of rose. If you’re really not into rosewater, feel free to sub with something else, or just use a little of your favourite extract instead, this recipe is still for a killer shortbread so you’ll … Read more

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Cooks / Leels / Pistachio / Rose / Shortbread / Water

Beef Pho My Way – Leels Cooks

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I LOVE PHO, pho bo tai more specifically which is pho with thinly sliced rare beef that cooks perfectly in the hot broth, but I’ll take any I can get my hands on. Really I love all asian noodle soups, ramen also has a special place in my heart (and my weekly meal planning) but there’s just something about the lightness of pho. It’s beautifully spiced, satisfying but also doesn’t leave you feeling heavy afterward. The perfect meal, really. Unfortunately, I moved away from a west coast city with a large asian population to the South. North Carolina hasn’t had … Read more

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Beef / Cooks / Leels / Pho

Butternut, Lentil and Quinoa Chili – Leels Cooks

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Inspired by Savory Tooth and still trying to find more quality plant based recipes, I threw together a pretty glorious vegetarian/vegan chili last night. Hearty, savory and supremely satisfying, I will definitely make this again and again. What you need: 2 cups peeled and diced butternut, about 1/2 inch cubes 2-3 garlic cloves, minced 1 small onion or shallot, diced 1 medium carrot, diced 1 medium celery stalk, diced 2 cups mushrooms, diced 2 tbsp chili spice (I use mild) 2 tbsp cumin 1 bay leaf pinch cayenne pepper (more if you like it spicy!) 1 15oz can of … Read more

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Butternut / Chili / Cooks / Leels / Lentil / Quinoa

Banana Oat Breakfast Cookies (Vegan & Gluten Free) – Leels Cooks

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Lately I’ve been looking for and testing out a few recipes for easy grab and go breakfasts that of course have to be somewhat healthy. From banana bread made with stevia, to a failed chia/quinoa granola bar, to these! This recipe is actually unintentionally vegan because I didn’t have any honey and used agave instead, but it works either way! Like a lot of the granola related recipes I have they are endlessly customizable. Use your favourite nut butter and dried fruit/nuts. Check out my granola and granola bars if you’re curious! What you need: 1 cup nut butter (I … Read more

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Banana / Breakfast / Cookies / Cooks / Free / Gluten / Leels / Oat / Vegan

Turkey Soup Dumplings – Xiao Long Bao – Leels Cooks

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We LOVE dumplings, and Xiao Long Bao especially. Just the perfect combination of tender wrapper, savoury filling and delicious “soup”. Combined with the kick of ginger and black vinegar for dipping, it’s basically heaven. We’ve been trying to make healthier choices, and while the pork version is delicious, turkey seems to work just fine, so we’re going with it! I’d like to preface that while I love these, I’m no pro at making them, but that’s the joy of this recipe. It’s easy, anyone can make them, and as long as they’re sealed enough to keep that glorious … Read more

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Bao / Cooks / Dumplings / Leels / Long / Soup / Turkey / Xiao

Ramen Eggs – Ajitsuke Tamago – Leels Cooks

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I’m going to be honest here, despite how often I make ramen I’m either too lazy or forgetful to make them this way and usually settle with a regular ‘ol 7 minute egg. Which is a completely acceptable way to enjoy ramen. But if you have the time and want to make things a little more special (and have a small pile of gorgeous tasty eggs) give this recipe a try. This recipe is for four gorgeously jammy eggs, marinated in a mixture of mirin and soy. The egg white gently absorbs the flavour and it makes a beautiful compliment … Read more

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Ajitsuke / Cooks / Eggs / Leels / Ramen / Tamago

Artificial Plant Review – Museum Trees – Leels Cooks

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A break from food related posts for a quick one on plants. I’ve been looking into silk plants lately, as our cats are literally the worst for eating anything green, and even though you can get “cat safe” plants, there’s nothing stopping them from just eating the entire thing, defeating the purpose of having a plant at all. Of course there’s still the possibility of them eating said silk plant but we’re hoping it isn’t as enticing as the real deal. By fate or coincidence I was contacted to do a review, and of course since I was already considering/looking into … Read more

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Artificial / Cooks / Leels / Museum / Plant / Review / Trees

Simple Brioche Buns – Leels Cooks

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A surprisingly quick and light brioche recipe adapted from the NYT Light Brioche Buns, but made with a couple adjustments including all purpose flour because I never have bread flour kicking around. These are buttery, light but dense enough to stand up to a juicy burger. They also make great egg sandwiches the following day 😉 What you need: 1 cup warm water 3 tablespoons warm milk 1 packet active dry yeast 2 tablespoons sugar 1 large egg, beaten 3 1/2 cups all purpose flour 1 ½ teaspoons salt 2 ½ tablespoons unsalted butter, softened Egg Wash: 1 egg yolk … Read more

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Brioche / Buns / Cooks / Leels / Simple

Miso Ginger Salmon – Leels Cooks

General

I don’t eat enough fish. I used to eat sushi multiple times a week but since moving here it’s kind of been an afterthought. The other day we stopped by H-Mart and I grabbed a lovely piece of salmon with something like this in mind, here’s what I came up with! What you need: 13-14 oz of salmon (I just nabbed one large piece to split between two) 2 tbsp aka or red miso 2 tbsp low sodium soy sauce 2 tbsp seasoned rice vinegar 1 tsp ginger, finely minced 1 large garlic clove, finely minced 1 tsp sesame oil … Read more

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Cooks / Ginger / Leels / Miso / salmon