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How to cook an octopus in 20 minutes

  We indulged ourselves on seafood while we were on holiday a couple of weeks ago, octopus was one of the seafood that we had it every day. So I decided to cook an ocoptus last week.  Most of the people find octopus challenging to cook, as it's quite easy to turn the meat rubbery. In fact the trick is the cooking time.  To save cleaning time, I recommend to buy a frozen octopus instead of a fresh one, as there isn't any difference in terms of taste and texture after. However, frozen ocoptus is often cleaned, so you don't need to spend your time cleaning up all the ink after. Here is how to cook an octopus To prepare...

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Gluten-free potato gnocchi with sausage ragù

Last weekend, we had friends over for dinner, one of them was intolerate to gluten, so I quickly experimented using tapioca flour to replace the normal flour in the gnocchi recipe and they were so delicious!  This recipe serves 4 as a main course Ingredients: For the sausage ragù400g Italian sausage (make sure they are gluten free)3 garlic cloves, sliced2 canned tinned tomatoes2 tablespoons extra virgin olive oil1 teaspoon crushed dried chilli flakes For the gnocchi800g large potatoes, pick the floury one2 large eggs250g tapioca flourA few grates of nutmeg A pinch of salt Gated parmesan to serve Method: To make the sauce, fry the sausages in 1 tablespoon of olive oil in a frying pan, cook until slightly browned. Then cut...

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It's BBQ time - a steak marinade recipe

In Hong Kong, very few families have a garden to enjoy BBQs. So when we were young, my parents would have to take our dog and us to a designated BBQ area in the country park. My Mum would marinate the meat the night before. My all-time favourite is chicken wings.  Here, I would like to share my favourite steak marinade. I usually use skirt steak (bavette in French) or hanger steak (onglet) for their strong beef flavour. These are perfect for cooking on the BBQ.  After marinating the meat, simply boil the marinate and serve it as a sauce for the steak. Just mix all the ingredients together and marinate the beef for 2 hours in the fridge.  Ingredients: For...

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Roasted butternut squash soup

These are butternut squash leftovers from butternut squash noodles. They can be turned into a nice soup. It is very easy to make, and delicious.  Ingredients 800g butternut squash peeled and cut into cubes vegetable stock 1 litre 1 tbsps olive oil 2 springs of thyme salt & pepper Preheat the oven to 200 degrees.  Add baking paper on an oven-proof tray, add the butternut squash into the tray and mix well with oil and add the thyme then put in the oven for 20 minutes. Add the cooked butternut squash into a saucepan with vegetable stock, heat the mixture up until boil Blend the mixture using a food processor until smooth. Heat up the soup in a saucepan until...

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Apple & ginger crumble

Since our trip to Brittany, we came back so many apples that we completely ran out of space in our kitchen. The best way to get rid of them was to make desserts, so expect more apple-related recipes soon. I added ginger to this classic apple crumble dessert and replaced refined caster sugar to coconut sugar. Not only using coconut sugar is healthier but the cooked coconut sugar also has a very nutty aroma. Ingredients: For the filling 4 medium-sized apples, peeled, cored and cut into some chunks. 3 tbsps of grated ginger For the crumble 180g plain flour 110g coconut sugar 110g cold butter (cubed) a pinch of salt 3 tbsps of ginger powder To serve custard cream/ice-cream/double-cream Preheat the oven to...

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