Triple Method Cooking Recipes

A Kiwi Cookie Classic Feijoa cookies are the ultimate autumn comfort food, offering a soft, cake-like texture that melts in your mouth. While most people reach for the jam pot when the fruit drops, folding fresh feijoa pulp into a buttery cookie dough creates something truly special. The natural acidity of the fruit reacts beautifully with the leavening agents, resulting in a light, airy crumb. These cookies carry that signature tropical-meets-temperate aroma, often enhanced with a dash of ginger or cinnamon to complement the fruit's complex profile. Whether you're enjoying them warm from the oven with a glass of milk or packing them into lunchboxes, they are a nostalgic reminder of New Zealand garden harvests and the simple joy of seasonal baking. Ingredients 100g Unsalted butter, softened 1/2 cup Brown sugar (packed) 1 Large egg 1 tsp Vanilla extract 1 cup Feijoa pulp (approx. 8–10 medium fruits), lightly mashed 2 cups All-purpose flour 1 tsp Baking soda 1 tsp Ground ...

  Gerbeaud-Style Shrimp Toast This fusion dish reimagines the classic Cantonese dim sum through the lens of a legendary Hungarian patisserie. Gerbeaud-Style Shrimp Toast takes the crunchy, savoury foundation of traditional shrimp toast and elevates it with the rich, layered logic of a Gerbeaud cake. Instead of a simple fry, the shrimp mousse is enriched with a hint of apricot zest and cognac, nodding to the famous "Zserbó" flavours. Topped with a delicate crust of crushed walnuts and a bittersweet cocoa-soy glaze, it offers a sophisticated balance of brine, nuttiness, and subtle fruit. It’s an unexpected bridge between the bustling tea houses of Hong Kong and the elegant coffee culture of Budapest—bold, buttery, and unforgettable. 🍤 Ingredients Component Ingredients The Base 6 slices of white bread (crusts removed), butter Shrimp Mousse 300g raw shrimp (peeled/deveined), 1 egg white, 1 tsp ginger minced, 1 tsp cognac, pinch of salt & white pepper Gerbeaud Twist 1/2 cup...

  Savoury Stuffed Portobello Mushrooms These "meaty" mushrooms are a fantastic low-carb alternative to traditional stuffed dishes, offering deep umami flavour with minimal impact on blood sugar. Ingredients 4 large Portobello mushrooms, stems removed and chopped 2 cups Fresh spinach, chopped 1/2 cup Quinoa, cooked 1/4 cup Walnuts, crushed 2 cloves Garlic, minced 1 tbsp Olive oil Topping: A sprinkle of feta or nutritional yeast Instructions Prep: Clean mushroom caps and scrape out gills with a spoon. Brush the outsides with olive oil. Sauté: In a pan, sauté minced mushroom stems, garlic, and spinach until wilted. Mix: Fold the cooked quinoa and walnuts into the spinach mixture. Stuff & Bake: Fill the caps generously with the mixture. Bake at 400°F (200°C) for 15–20 minutes until the mushrooms are tender. Tips for Success & Health Portobello mushrooms are an excellent low-glycemic base, providing satisfying volume without the refined carbs found in breaded...

  Video Tale Click Here Cantonese Salted Fish Spaghetti 🍝 Ingredients Component Ingredients The Pasta 200g Spaghetti, salt for boiling water The Star 30g Cantonese salted fish (Mui Heung/soft type), diced small Aromatics 3 cloves garlic (minced), 1-inch ginger (julienned), 2 bird’s eye chilies Protein/Veg 100g minced pork or chicken, 1 cup silver sprouts (trimmed bean sprouts) Seasoning 1 tbsp light soy sauce, 1 tsp sugar, ½ tsp dark soy sauce (for colour) Finish Chopped scallions, a splash of Shaoxing wine 👨‍🍳 Instructions & Method Boil the Pasta: Cook spaghetti in salted water until al dente . Reserve 1/4 cup of pasta water and drain. Crisp the Fish: Heat oil in a wok or large skillet over medium heat. Fry the salted fish cubes until they are golden brown, fragrant, and starting to break apart. Sauté Aromatics: Add the ginger, garlic, and chilies to the fish oil. Stir-fry until the garlic is golden. Brown the Meat: Add the minced meat, breaking it up with a spatula u...