#faethymevegan

[faethyme]

creamy, cheesy pasta with a hint of spiciness embodies pure comfort. so if you need to comfort yourself with food daily to get through life (omg just like i do!!1!), treat yourself with this heavenly spaghetti babes

spaghetti 70g

heavy cream 30% 50ml

pasta water 50ml

gorgonzola 60g

5 black peppercorns

1 dried peperoncino

rosemary

2 tbsp olive oli

gochugaru

salt n pepper to taste

1. Boil 70g of pasta in heavily salted water. Save 50ml of pasta water for later.

2. Mash singular sprig of rosemary with 5 black peppercorns and 1 dried peperoncino.

3. Aromatize 2 tablespoons of extra virgin olive oil by heating it up on a pan with mashed spices.

4. After 30 seconds, move the olive oil and spices to a container and mix with 3/4 teaspoon of honey.

5. On the same pan, add 50ml of 30% heavy cream, 50ml of pasta water and 60g of gorgonzola cheese.

6. Mix well on medium-low heat until the cheese melts.

7. Add drained pasta into the pan and mix on medium heat until the sauce gets reaaaally creamy, not too liquidy.

8. Plate and garnish with earlier prepared aromatized olive oil and gochugaru for an additional hint of spiciness. Salt and pepper to taste💛

[faethyme]

sour lemon udon - your savior during summer heat🍋

- 1 udon packet

- 3 shiitake mushrooms

- Juice of half a lemon

- 1/2 teaspoon fish sauce

- 1 teaspoon soy sauce

- 1 teaspoon sugar (preferably cane, but white will work as well)

- 1 peperoncino or 1/3 teaspoon chili flakes

- Cilantro

- A splash of coconut milk

- 180 ml udon water

- 1 tablespoon butter

1. Prepare your ingredients:

- Soak the shiitake mushrooms and slice them once they become soft.

- Mix together the juice of half a lemon, 1 teaspoon of soy sauce, 1/2 teaspoon of fish sauce, and 1 teaspoon of sugar.

- Slice cilantro to top your dish later.

- Crush 1 peperoncino.

2. Cook the udon noodles according to the instructions on the packet. Save 180 ml of noodle water for later.

3. Melt 1 tablespoon of butter in a hot pan and fry the sliced mushrooms until they turn golden brown.

4. Add noodles and peperoncino (or 1/3 teaspoon of chili flakes) to the pan and fry together, constantly mixing for about 30 seconds.

5. Pour the noodle water and lemon juice mixture into the pan and mix. Keep it on medium heat until the sauce reduces.

6. Plate your noodles and pour a splash of coconut milk on top, followed by fresh cilantro.

Enjoy🍋

[faethyme]

hey babes<3 i made something abbbbsolutely delicious, heavily inspired by my last trip to italy - parmigiana style pierogi.

it looks a bit complicated, but it was my second time ever making pierogi and they turned out perfect, so you can do it as well!!!!

250g all-purpose flour

40g unsalted butter

100ml hot water

1 eggplant

1 small onion

1/2 tsp dried rosemary

1 can whole canned tomatoes

3 small cloves of garlic

olive oil

salt n pepper to taste

1. Cut the eggplant into thin (0.5-1cm wide) slices and fry on both sides with a little bit of olive oil until they turn golden brown.

2. Spread the slices on a baking tray, pour a generous amount of olive oil on top, and add salt and pepper to taste. Bake for 10 minutes at 180°C/356°F.

3. Cut one small onion, fry it for about 10 minutes on low heat, and put it in a blender.

4. Take the eggplant out of the oven and put it into the blender. Add half a teaspoon of dried rosemary and salt and pepper to taste. Blend until everything turns into a thick paste and set aside to cool completely.

5. Fry three small cloves of garlic in olive oil for around 30 seconds and pour in 1 can of whole canned tomatoes. Mix well, add salt and pepper to taste, reduce the heat, and cook for 20 minutes, stirring every 5 minutes.

6. Prepare the dough: add flour, salt, and butter into the mixer and mix well until they blend together, and the flour gets crumbly. Then, slowly add 100ml of hot water and keep mixing until the dough forms.

7. Work the dough in your hands to create a dough ball, cover it, and let it rest for 20-30 minutes.

8. In the meantime, pat dry a mozzarella ball and cut it into small cubes.

9. Cut the dough into thick, sausage-like strips. Roll the strip in your hands, then cut it into 3 small pieces. Roll the dough to form big circles (we want our pierogi to be huuuuuge). Place a teaspoon of the eggplant filling in the middle of the circle, followed by 3-4 mozzarella cubes. Pinch the dough together to close the filling. Watch the video for a better reference on this step:)

10. Boil a pot of hot, well-salted water and boil your pierogi for 6 minutes.

11. Spread your tomato sauce on the bottom of the plate, put pierogi on top (a serving portion for 1 person is 2-3 pierogi), and sprinkle generously with parmesan. enjoy<3

[faethyme]

- 1 cabbage

- Olive oil (for frying and mixing with ricotta)

- Neutral oil (for frying)

- Salt

- Pepper

- Gochugaru (Korean chili flakes)

- 1 tbsp ketchup

- 1.5 tbsp Worcestershire sauce

- 150 ml water

- 1 tbsp soy sauce

- 1 tsp honey

- Ricotta cheese

- 1 garlic clove

- Chili oil (for garnish)

- Fresh dill (for garnish)

1. prep:

- Cut the cabbage into circular steaks.

- Preheat the oven to 180°C (356°F).

2. fry:

- Heat a mixture of olive oil and neutral oil in a pan over medium-high heat.

- Fry the cabbage steaks for 4-5 minutes on each side.

- Season with salt and pepper before flipping, and season again after flipping.

3. bake:

- Garnish the steaks with gochugaru.

- Place the cabbage steaks on a baking tray.

- Transfer the tray to the oven and bake for 10-15 minutes, checking after 7 minutes to ensure they do not burn and are soft inside.

4. sauce:

- Mix together 1 tbsp ketchup, 1.5 tbsp Worcestershire sauce, 100 ml water, 1 tbsp soy sauce, and 1 tsp honey.

5. reduce:

- Heat up a pan and pour in the sauce mixture.

- Once it starts bubbling, add the cabbage steaks. Flip them to the other side after 4 minutes.

- Increase to the highest heat and cook until the water reduces and the sauce becomes thick and sticky.

6. ricotta:

- Mix ricotta cheese with 1 garlic clove (minced), salt, pepper, and 1.5 tsp olive oil.

- Spread this mixture on a plate.

7. plate:

- Place the cabbage steaks on top of the ricotta spread.

- Garnish with chili oil and fresh dill.