Cooking with Nat

Made Rice Pudding with caramelized strawberries


4 cups plus 2 tbsp whole milk, divided

1/2 cup sugar

3/4 cup Calrose or Japanese-style white rice

1 vanilla bean, cut in half lengthwise

1 egg yolk


For Strawberry coating

2 tbsp sugar

1lb strawberries, washed dried, hulled and halved.



1. Bring 4 cups milk to a boil in a medium saucepan over medium heat. Remove from heat and cover for 15mins.

2. Return milk to pot over medium heat. Add sugar and sprinkle rice over milk; stir until milk returns to a boil. Add vanilla to a pot, reduce to low, cover and simmer for 20mins. Remove lid and continue to cook for an additional 10 to 15mins, or until rice is very tender and mixture is thick, being sure to stir from time to time to prevent rice from sticking to bottom of pot. Remove vanilla halves from pot and using a pairing knife, scrape seeds from pods and stir into pudding; discard pods.

3. In a small heatproof bowl, whisk together remaining 2 tsp milk and egg yolk. Spoon small amount of rice mixture into bowl and whisk to combine with yolk. Add mixture back to pot and stir to combine. If serving warm, cover and let stand for 45mins. Otherwise, turn out into non reactive container, cover and refrigerate until chilled, about 6hours.

4. When ready to serve, heat a large skillet over medium-high. Sprinkle sugar into pan and allow to melt. Once sugar is golden and begins to bubble, add strawberries to skillet; stir to coat in sugar and warm through, about 30secs. Immediately turn strawberries out into a bowl to stop cooking further.



made Thai Sloppy Joes with Asian Slaw. Delicious!


Asian Slaw:

3 tbsp vegetable oil

1/2 tsp finely grated lime zest

1 tbsp fresh lime juice

1tbsp sesame oil

1/2 tsp granulated sugar

1/2 tsp soy sauce

2 cups coleslaw mix

3 red radishes, trimmed and chopped

3 green onions , thinly sliced

2 tbsp finely chopped cilantro

Kosher slat and pepper.


Thai Sloppy Joes:


1lb lean ground beef

1 small onion, chopped

3 cloves garlic, minced

1 tbsp Thai green curry paste

1 cup canned diced tomatoes

1/4 cup ketchup

1/4 cup finely chopped cilantro

1 tbsp fresh lime juice

1 tbsp fish sauce

Kosher slat and pepper.

4mini sub buns



1. For the asian slaw, whisk together oil, lime zest and juice, sesame oil, sugar and soy sauce in a medium bowl. Add coleslaw mix, radishes, green onions and cilantro, and toss well. Season with salt and pepper. Set aside.


2. Heat a large good-quality, nonstick skillet over medium-high heat. Add beef and onion. Cook, stirring often, until beef is no longer pink, about 3mins.


3. Reduce heat to medium. Cook stirring occasionally, until onion is softened, about 3mins.

4. Stir in Garlic and curry paste. Cook, stirring over medium-high heat until fragrant, about 1minute.

5. Add tomatoes, with their juices, and ketchup. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until beef is thoroughly cooked and mixture has thickened slightly, about 5mins.

6. Remove skillet from heat and stir in cilantro, lime juice and fish sauce. Season with Kosher salt and pepper. Keep warm.

7. Split buns in half horizontally, then toast them cut-sides up, under a hot broiler until golden.

8. Top bottom half of bun with beef mixture. Pile Asian slaw on top, dividing evenly then add tops of buns.

Made peanut butter-banana boat s'mores

Prep: 15min    total: 25min     makes 4 servings




4 bananas, unpeeled


1/4 cup smooth peanut butter


4 graham wafers, coarsely chopped


1/2 cup semi-sweet chocolate chips


1/2 cup jet puffed miniature marshmallows




Heat barbecue to medium-high heat.


Make deep lengthwise cut along inside curve of each banana, being careful to not cut through to opposite side. Place bananas on centres of 4 large sheets heavy-duty foil.


Open bananas gently; spread evenly with peanut butter. Top with chopped wafers, chocolate chips and marshmallows. Fold foil to make 4 packets.


Grill, filled-sides up, 8 to 10min. or until heated through. Cut slits in foil to release steam before opening packets.


Too rainy for the barbecue?


Make it in the oven. Fill bananas and wrap in foil as directed. Bake in 350F oven 15-20min.


Made Crispy Halibut with Zucchini Saute & Fried Capers.




1/2 cup all-purpose flour

2 tsp chili powder

1/2 tsp salt

1 egg

1/4 cup milk

1 tbsp dijon mustard

1 cup panko

4 pieces, each 6 oz skinless halibut fillet

3 tbsp canola oil

2 tbsp capers, drained, rinsed and patted dry

1 tbsp olive oil

2 small zucchini, cut on the bias into ovals or halved lengthwise and cut into half-moons

1 cup red and yellow cherry or grape tomatoes, halved

1 tsp chopped garlic

salt and pepper

2 tbsp chopped Italian parsley



1. Preheat oven to 400F

2.Make a dredging station for the fish: combine flour, chill powder and salt in a shallow bowl. Beat egg with milk and Dijon in another bowl, and place panko in the third bowl.

3. Dredge fish first in flour, then  in egg mixture and then in panko to coat.

4. Heat 2 tbsp canola oil in a large frying pan on medium-high heat. Add fish and fry, turning for 2 to 3 minutes or until crumbs are golden. Transfer fish to a baking sheet and bake for 7minutes or until fish is cooked through.

5. Wipe out pan, add remaining 1 tbsp. canola oil and heat on high heat. Add capers and fry for 2 to 3 min or until crispy. Transfer to a paper-towel-lined plate to drain.

6. Add olive oil to a pan over medium heat. Add zucchini and fry for 1 minute or until just beginning to soften. Add tomatoes and garlic; fry 1 minute longer or until they have begunto release juice. Season with salt and pepper and sprinkle with parsley and fried capers.

7. Serve fish over zucchini mixture, spooning some sauce over fish.

Made a #CornishPasty with #Watercress, #apple & #Walnut #Salad

(Makes 4 pasties)



3 1/2 cups of all purpose flour

1tsp salt

1/2 cup vegetable shortening, chilled

1/2 cup unsalted butter, chilled

1 cup cold water

1 egg, beaten



1lb top sirloin, cut into 1/2 inch cubes

1 1/2cups potato, peeled and cut into just under 1/2 inch cubes

1/2 cup turnip, peeled and cut into just under 1/2 inch cubes

1/2 cup carrot, peeled and cut into just  under 1/2 inch cubes

1 cup onion, cut into just under 1/2 inch cubes

2 tbsp worcestershire sauce

2 tsp salt

pepper to taste

4 tsp unsalted butter in total: 1 tsp per pastry



1. In a food processor, or by hand, pulse together the flour and salt. Add shortening and butter and pulse until the mixture resembles small, pea-size pieces. Have 1 cup cold water ready. With the processor running, add water to mixture until the dough begins to pull together; add a drop more water if needed, but do not add too much.

2. Turn dough out onto floured surface and knead until the dough is uniform. Cut into 4 equal pieces, wrap each with plastic wrap and refrigerate for at least 3 hours.

3. Preheat oven to 375F

4. In a large bowl, stir together beef, potato, turnip, carrot, onion worcestershire sauce, salt and pepper.

5. Roll out dough 1 piece at a time. Roll on a floured surface to a circle at least 10 inches wide. Using a dinner plate as a guide helps with cutting.

6. Use a pastry brush to brush some beaten egg around the edges of half the circle. This will help to seal the dough.

7. Place a quarter of the meat mixture in the middle of the circle of dough, top with 1 tsp butter and lift half of the circle up and over the meat. Close the pastry and seal the edges with a fork or by crimping the edges with your fingers. Make sure that the pasty is sealed well.

8. Place pasty on a parchment-lined baking sheet and repeat process for the 3 remaining pasties. If a glossy finish is desired, beat an egg with 1 tsp. water and brush over pasties before baking.

9. Bake pasties in oven for 45mins; let rest 5 mins before serving with watercress apple & walnut Salad.


Watercress, Apple & Walnut Salad


1/2 cup walnuts, whole or pieces

6 cups watercress, washed

1/2 cup Granny Smith apples, slivered

2 tsp grainy mustard

2 tsp sugar

1/4 tsp salt

1/4 cup cider vinegar

1/2 cup vegetable oil



1. Preheat oven to 325F

2. Toast walnuts on a baking sheet for 10mins and once cool, coarsely chop.

3. In a large bowl toss together watercress, apples, walnuts and cider vinaigrette.





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