Triple Method Cooking Recipes

  Video Tale Click Here Rhubarb & Ginger Stew Ingredients 4 cups Fresh rhubarb , chopped into 1-inch pieces 2 tbsp Fresh ginger , finely grated 1/4 cup Water or orange juice 1 tsp Vanilla extract 1/2 tsp Ground cinnamon Sweetener: Stevia or monk fruit to taste (optional) Instructions Combine: Place rhubarb, ginger, water, and cinnamon in a medium saucepan. Simmer: Cover and cook over medium-low heat for 8–10 minutes until the rhubarb breaks down into a soft, pulpy consistency. Finish: Stir in the vanilla extract and your preferred sugar alternative. Serve: Enjoy warm or chilled.

  Video Tale Click Here Chai Spiced Pavlova with Summer Berries and Cardamom Cream Ingredients Component Ingredients The Meringue 6 Large egg whites (room temp), 330g Caster sugar , 1 tsp Cornflour , 1 tsp White vinegar , 1 tsp Ground cinnamon , ½ tsp Ground ginger , ¼ tsp Ground cloves Cardamom Cream 500ml Heavy whipping cream , 2 tbsp Icing sugar , 1 tsp Vanilla paste , 1 tsp Ground cardamom The Topping 400g Mixed summer berries (strawberries, raspberries, blueberries), 1 tbsp Fresh mint leaves Instructions 1. Prepare the Spiced Meringue Preheat your oven to 150°C . Line a baking tray with parchment paper and draw a 20cm circle as a guide. In a clean glass bowl, whisk the egg whites until stiff peaks form. Add caster sugar one tablespoon at a time, whisking constantly until the mixture is thick, glossy, and the sugar has completely dissolved. Gently fold in the cornflour, vinegar, cinnamon, ginger, and cloves using a large metal spoon. 2. The Bake Spoon the meringue onto your pa...

  Video Tale Click Here Chestnut Purée Mooncake Ingredients Component Ingredients The Crust 150g All-purpose flour, 100g Golden syrup , 35ml Vegetable oil, ½ tsp Lye water (Kansui) Chestnut Filling 500g Peeled chestnuts (boiled/steamed), 100g Sugar, 50g Maltose (or honey), 40ml Vegetable oil Optional 6-10 Salted egg yolks (steamed for 5 mins), 1 Egg (for egg wash) Instructions 1. Make the Chestnut Purée Blend: Blend cooked chestnuts with a splash of water until completely smooth. Cook: Pour into a non-stick pan over medium-low heat. Add sugar and maltose. Incorporate Oil: Gradually stir in the oil in three batches, allowing the purée to absorb it fully each time. Reduce: Stir constantly until the paste thickens into a pliable dough that pulls away from the pan. Let it cool completely. 2. Prepare the Dough Mix: Whisk golden syrup, oil, and lye water together. Combine: Sift in the flour and fold gently until a soft dough forms. Wrap in cling film and let it rest for at least ...

  Video Tale Click Here Tandoori Paneer and Capsicum Stuffed Kūmara Ingredients Component Items The Base 2 large orange or red kūmara (scrubbed) The Protein 200g Paneer , cut into small 1cm cubes The Veg 1 large green or red capsicum , diced finely The Marinade 3 tbsp Greek yogurt, 1 tbsp Tandoori paste , 1 tsp ginger-garlic paste Garnish Fresh coriander, a squeeze of lime, and optional red onion Instructions 1. Roast the Kūmara Preheat your oven to 200°C . Prick the kūmara with a fork, rub with a little oil and salt, and bake for 45–55 minutes until tender in the middle. 2. Prepare the Filling In a bowl, mix the yogurt, tandoori paste, and ginger-garlic paste. Toss the paneer cubes and diced capsicum in the marinade. Let it sit for at least 15 minutes if you have time. 3. Sauté the Mix Heat a splash of oil in a pan over medium-high heat. Add the paneer and capsicum mixture. Fry for 5–7 minutes until the paneer edges are golden and the marinade has thickened and clung to the cu...