Cooking Recipes

[Waindo]

Oi!
Lots of you are probably feeling a little bit run down by all of the holiday insanity.
This fantastic anti-hangover recipe will quickly pick you up as it’s filled with all the good stuff – loads of veggies, plenty of protein and some carbs for that much needed energy.

Drizzle it with lots of chilli sauce for even more of a bang.

K, let's cure that New Year's hangover.

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Waindo's Veggie Hangover Noodles

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You'll need:

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1 piece of ginger (thumb sized)
2 cloves of garlic
2 tablespoons of soy sauce
3 tablespoons of wine vinegar (rice wine one if you can)
3 tablespoons of sesame oil
1 Chinese cabbage
500g of fresh or frozen broccoli
250g of egg noodles
200g of mangetout
4 large eggs
Olive oil
Raging hot chilli sauce, for serving.

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Preparation method:

Peel the garlic cloves and the ginger, and finely grate 'em into a large bowl. Add the vinegar, soy sauce, sesame oil and a little bit of pepper,(a pinch), then mix it all up to make a dressing.

Clean, wash and shred the cabbage and put it into a large deep pan of boiling salted water with the broccoli (if it's fresh, just throw the hard parts and dismantle it into little florets by hand) and noodles.

Cook this for like 3-4 minutes, then add the mangetout and cook it one more minute.
Drain it all up, then throw in the bowl with the pre-made dressing. Meanwhile, fry the eggs in a large non-stick frying pan on a medium heat with a bit of olive oil until cooked to your liking.

Now divide the noodles between bowls, pop an egg on top of each one, and serve spiked with chilli sauce for that bang I told you about.
Enjoy! ​

 

[Waindo]

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Waindo's Huevos Rancheros | A really fcking hot mexican breakfast

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This one was inspired by my chef inspiration Jamie Oliver. Tried it once, pimped it up a bit; and wowzee. xd

Ingredients


olive oil
1 onion, peeled and finely sliced
2 cloves of garlic, peeled and finely sliced
2 red peppers, deseeded and finely sliced
2 fresh red or orange chillies, deseeded and finely sliced
1 large dried chilli
3 fresh bay leaves
sea salt and freshly ground black pepper
2 x 400 g cans of chopped tomatoes
2 large tomatoes, sliced
6 large eggs, preferably free-range or organic
6 tortillas
150 g Cheddar cheese, to serve

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Preparation:

Get a large frying pan (make sure you've got a lid to go with it) on a high heat and add several good lugs of olive oil. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the veg. Pour in your tinned tomatoes and use a spoon or potato masher to break them up a bit. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.

When you've got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick, delicious juices. Try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 180ºC for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.

Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with your warmed tortillas, your Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. And trust me guys, this is one freaking beautiful way to wake up and start the day!

Enjoy.​