Cooking Thru Life

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Vietnamese-style Rice Noodle Salad with Shredded Chicken 🥢

Here’s what you need:

Ingredients:
- 200g rice vermicelli noodles
- 2 cups shredded cooked chicken
- 1 cup shredded lettuce
- 1 cup shredded cabbage
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh cilantro
- 1/4 cup pumpkin seeds

For the sauce, whisk together some fish sauce, lime juice, sugar, garlic, and chili (if you like some spice).

This is perfect for those nights when you want a light but tasty dinner!

Should I start a salad series? ☺️

Every time I serve this 𝑺𝒉𝒓𝒊𝒎𝒑 𝑻𝒂𝒄𝒐 𝑺𝒂𝒍𝒂𝒅 on parties or gatherings, it’s always the first to go!

My secret is the DRESSING 🤤

Here’s how I make a simple but super tasty Creamy Cilantro dressing:

Ingredients:
- 1 cup fresh cilantro, chopped
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- Salt and pepper to taste
- 1/4 cup olive oil

Instructions:
1. In a blender or food processor, combine cilantro, yogurt, mayonnaise, minced garlic, lime juice, salt, and pepper.
2. Blend until smooth and well combined.
3. While the blender is running, gradually add olive oil until the dressing reaches your desired consistency.
4. Taste and adjust seasoning if necessary.
5. Transfer the dressing to a jar or container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
6. Drizzle over salads, grilled chicken, or use as a dipping sauce.

Save this recipe and try this dressing the next time you make a salad! 🫶

My vegan mousse au chocolat 🍫 You only need two things!

- 100g dairy-free semi dark chocolate
- 150ml chickpea liquid (aquafaba)
- a dash of vanilla extract (optional)

Here’s how I made it:

1. Melt the semi dark chocolate using a double boiler or in the microwave. Let it cool slightly.

2. In a large bowl, whip the aquafaba (chickpea liquid) using an electric mixer until soft peaks form.

3. Gently fold the melted chocolate into the whipped aquafaba, being careful not to deflate the mixture. Add a dash of vanilla extract if you want.

4. Spoon the mousse into serving glasses or bowls and then refrigerate for at least 2 hours before serving.

Garnish with some chocolate powder and enjoy!

This is so decadent and so easy to make 🫶

A simple Glazed Donuts recipe perfect for that slow Sunday afternoon 🍩

For the Dough:
- 1 cup warm milk (110°F/43°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup white sugar
- 3 1/2 cups a/p flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 2 eggs

For Frying:
- Vegetable oil

For Glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract

Instructions:

1. In a bowl, combine warm milk, active dry yeast, and a pinch of sugar. Let it sit for 5-10 minutes until it becomes frothy.

2. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the activated yeast mixture, softened butter, sugar, and eggs. Mix until a dough forms.

3. Knead the dough on a floured surface until it becomes smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

4. Roll out the risen dough on a floured surface to about 1/2-inch thickness. Use a donut cutter to cut out rings. Let the donut rings rest for 30 minutes more.

5. Heat vegetable oil in a deep fryer or large, deep pan to 350°F (175°C). Fry the donuts for 1-2 minutes per side or until golden brown. Drain on paper towels.

6. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth.

7. Dip each donut into the glaze, ensuring both sides are coated. Place on a wire rack to let excess glaze drip off.

8. Allow the glaze to set for a few minutes before serving. Enjoy!

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