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Author: Nancy

HOW TO SHOP BLACK FRIDAY LIKE A PRO! TIPS

HOW TO SHOP BLACK FRIDAY LIKE A PRO! TIPS

If you are a little overwhelming with Black Friday sales, you are not the only one. While our American friends will be celebrating Thanksgiving this weekend, we will be taking advantage of these AMAZING Amazon Black Friday deals that we’ve been crushing now! Before anything have you…

Szechuan Vegan Mapo Tofu 麻婆豆腐

Szechuan Vegan Mapo Tofu 麻婆豆腐

Szechuan Vegan Mapo Tofu 麻婆豆腐 – meet this classic and innovative modern take on this Chinese dish. It has a nice firm bite that goes really well with the creamy softness of tofu with extra lip-tingling heat from Szechuan peppercorns! Call it Vegan Mapo Tofu 2.0. After our Not So Spicy…

Butternut Squash Soup

Butternut Squash Soup

It is butternut squash season! Time to whip up lots of healthy and delicious recipes like this Easy Butternut Squash Soup! This nutrient-dense autumn vegetable is an excellent source of fibre, calcium, magnesium and Vitamins A, C, E and B. Just three tablespoons of cooked butternut squash counts as one of your five a day!

butternut squash soup

Cutting and peeling your butternut squash can be easy. The skin is not edible, but you can roast it with the skin and scoop the flesh out when soft. Alternatively, as a shortcut, you can always buy pre-cut diced frozen butternut squash. However, I would suggest using in-season produce whenever possible! It just tastes that much better!

I love the cozy smell of cooking this butternut squash soup as it fills the kitchen with sage, rosemary.

Sometimes, I will include coconut milk, lemongrass and some red curry spices when I’m craving something tangy and a little spicy! Other times, I will crave a more traditional basic version that is baby and toddler friendly! Either way, it is delicious!

This all-veggie vegan butternut squash soup is healthy, creamy, nourishing and ideal on cold autumn days when you want something simpe and healthy.

To give it an extra boost of a nutritional punch, I used Organika’s Veggie Broth for my soup base! This vegan-friendly protein is a harmonious blend of natural organic vegetables, adaptogenic tremella mushroom and nutritional yeast, L-Glutamine, Potassium, calcium, iron and B vitamins that are worth sipping.

Alternatively, you can use chicken stock if you prefer. Organika Chicken Bone Broth is made with cage free organic fed chickens with no additives, no antibiotics or hormones added.

organika veggie broth
butternut soup vitamix pour

How to Make Butternut Squash Soup

Choose a medium butternut squash that is approximate 3 pounds—peeled and dice.

Chop the onions, shallots, garlic and ginger. If you like, you can add a carrot or a red pepper too! – this will also give the soup a lovely orange hue.

Fresh vs Dried Herbs – I always prefer to use fresh herbs whenever possible. The same goes with fresh in season produce vs frozen. Dried sage and rosemary works equally fine.

Heat oil in a large pot over medium heat.

Once hot, add onions, shallots, garlic and ginger and simmer over low-medium heat until onions become translucent.

Add in butternut squash and cook until it softens.

Season with salt and pepper and herbs.

Pour in broth and bring to boil, and then reduce heat to low. Cover the pot and simmer for 15 minutes or until butternut squash becomes fork tender.

Remove from heat and transfer to a Vitamix blender or use an immersion blender. Blend on high until creamy and smooth.

Pour into bowls and garnish with chopped cilantro, chilli pepper flakes and chopped cashews!

Serve and enjoy!

Store in the refrigerator for up to 4 days or up to 1 month in the freezer.

Easy Butternut Squash Soup

DID YOU MAKE THIS RECIPE? I’D LOVE SEE HOW YOU WENT WITH MY RECIPES! LEAVE A COMMENT BELOW OR TAG ME ON INSTAGRAM @INSTANOMSS #INSTANOMSS

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butternut squash soup

Butternut Squash Soup

  • Author: Nancy
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 46 bowls 1x
  • Category: soup
  • Method: boil, blend
  • Cuisine: American, Pacific Northwest

Description

It is butternut squash season! Time to whip up lots of healthy and delicious recipes like this Easy Butternut Squash Soup! This nutrient-dense autumn vegetable is an excellent source of fibre, calcium, magnesium and Vitamins A, C, E and B. Just three tablespoons of cooked butternut squash counts as one of your five a day!


Scale

Ingredients

  • 1 medium butternut squash approximately 3 pounds, peeled and diced
  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 1 carrot, chopped (optional)
  • 1 red pepper, chopped (optional)
  • 5 clovers, garlic, chopped
  • 1 thumb ginger, sliced (approximately 2 inches)
  • 3 tbsp Organika Veggie Broth (or Organika Chicken Bone Broth, or your choice of stock)
  • 3 cups water 
  • 1 tbsp fresh sage (or dried sage)
  • 1/2 tbsp fresh rosemary (or dried rosemary)
  • 1/2 tsp celery salt
  • 1/2 tsp black pepper

 

For Garnish

  • 1/2 cup cashews, chopped
  • 1 bunch cilantro, chopped
  • dash of chili pepper flakes

Instructions

  1. Choose a medium butternut squash that is approximate 3 pounds. Peeled and dice.
  2. Chop the onions, shallots, garlic and ginger. If you like, you can also add a carrot or a red pepper too! This will also give the soup a nice orange hue.
  3. Heat oil in a large pot over medium heat.
  4. Once hot, add onions, shallots, garlic and ginger and simmer over low-medium heat until onions becomes translucent.
  5. Add in butternut squash and cook until it softens.
  6. Season with salt and pepper and herbs.
  7. Pour in broth and bring to boil and then reduce heat to low. Cover the pot and simmer for 15 minutes or until butternut squash becomes fork tender.
  8. Remove from heat and transfer to a Vitamix blender or use an immersion blender. Blend on high until creamy and smooth.
  9. Pour into bowls and garnish with chopped cilantro, chili pepper flakes and chopped cashews!
  10. Serve and enjoy!


Notes

  1. Fresh vs Dried Herbs – I always prefer to use fresh herbs whenever possible. This goes the same with fresh in season produce vs frozen. Dried sage and rosemary works equally fine.
  2. Store in refrigerator up to 4 days or up to 1 month in the freezer.

Keywords: butternut squash soup, autumn soup, best butternut squash soup, soup for cold weather, soup recipe, butternut squash recipes, vegan soup recipes, butternut squash health benefits, healthy soup recipes

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DID YOU MAKE THIS RECIPE? I’D LOVE SEE HOW YOU WENT WITH MY RECIPES! LEAVE A COMMENT BELOW OR TAG ME ON INSTAGRAM @INSTANOMSS #INSTANOMSS

It is butternut squash season! Time to whip up lots of healthy and delicious recipes like this Easy Butternut Squash Soup! This nutrient-dense autumn vegetable is an excellent source of fibre, calcium, magnesium and Vitamins A, C, E and B. Just three tablespoons of cooked butternut squash counts as one of your five a day! #butternutsquashsoup #autumnsoup #soupforcoldweather #souprecipe #butternutsquashrecipes #vegansouprecipes #healthysouprecipes #instanomss

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How I Am Going to Live an Online Lifestyle

How I Am Going to Live an Online Lifestyle

If we are going into lockdown 2.0, I want to do it right by living as contactless as possible! How I Am Going to Live an Online Lifestyle without going grocery shopping or queuing up at the supermarket? Easy! I haven’t step foot into a…

THE BEST BLACK VINEGAR PIG TROTTER AND GINGER RECIPE 豬腳薑醋 | CHINESE PIG FEET POSTPARTUM RECIPE

THE BEST BLACK VINEGAR PIG TROTTER AND GINGER RECIPE 豬腳薑醋 | CHINESE PIG FEET POSTPARTUM RECIPE

A must-have postpartum dish for new moms and a wonderful winter dish to boost the immune, improve Qi, replenish and warm the blood, expel cold and dampness, and restore vitality to the body! Chinese Pig Trotter with Black Vinegar and Ginger 豬腳薑醋 is recommended for…

THE BEST CRISPY TAIWANESE FRIED TURKEY  鹹酥火雞

THE BEST CRISPY TAIWANESE FRIED TURKEY 鹹酥火雞

Feast on this super crunchy, crispy, and addictive savoury snack! Enjoy this air-fried crispy Taiwanese Popcorn Turkey. It will be your best friend tonight!

THE BEST CRSIPY TAIWANESE FRIED TURKEY 鹹酥火雞

This post is sponsored by the Turkey Farmers of Canada. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!

I first discovered these deeply savoury, highly addictive, bite-sized, snack back when I was in University. It was the best thing since sliced bread! My friends and I shared much laughter, so many tears with these late-night snacks.

Crispy Taiwanese Fried Turkey

How to Make the BEST Crispy Taiwanese Fried Turkey?

Want to know how to make this normally deep-fried salty, crispy chicken healthier? Using a 3.5L Chefman TurboFry Air Fryer to cut down on oil and grease goes a long way. Plus using dark turkey meat helps reduce fat and produces fewer calories than other, fattier meat choices.

For more information and recipe ideas, visit THINK TURKEYTM to learn more

Chefman Turbo Fry Air Fryer

Air Fry

Instead of deep-frying these little bite-sized pieces of turkey in potato starch until crispy, we swapped out the deep fry wok for an air fryer.

Cooking with an air fryer like the Chefman TurboFry Air Fryer is an easy, healthy alternative to deep-frying because it requires just one tablespoon of oil instead of submerging the food in oil! It deep fries food by circulating hot air while producing a similar taste and texture!

We like using the Chefman TurboFry Air Fryer because it has a large 3.5-litre capacity. It is quiet and easy to clean! The basket and tray are top-rack dishwasher safe. I love that the air fryer tray that separates the saturated oil from the food.

Taiwanese fried chicken is deep-fried twice: first at a low temperature to cook through the meat, and the second at high heat to push out the excess oil, and to create the crunch!

Chefman Turbo Fry Air Fryer Taiwanese Fried Turkey
Chefman Turbo Fry Air Fryer Taiwanese Fried Turkey
Chefman Turbo Fry Air Fryer Taiwanese Fried Turkey

What Gives Taiwanese Fried Turkey It’s Distinctive Flavor?.

Five Spice Powder 五香粉: is a crucial ingredient in this infamous Chinese recipe. It consists of star anise, cinnamon, cloves, Sichuan peppercorns, and fennel. 

It is available at most Asian supermarkets and on Amazon.

Some people find five spice powder too powerful and like to substitute with galangal sand ginger powder 沙薑粉. I must have some five spice powder in my seasoning to keep the flavour profile authentic!

Potato Starch: Coating your turkey with potato starch makes all the difference when it comes to making the crispiest fried turkey! It is a night and day compared to using plain old flour! Potato starch has a bit more grit and, when deep-fried, creates little balls of crunchiness. It is lighter, yet crispier and crunchier! 

Marinade: Ensure you marinate your turkey at least 2 hours before cooking. If possible, marinate overnight in the refrigerator! Use a mixture of dark soy, light soy sauce, shaoxing wine, sugar, five spice powder, white parts of green onions, ginger, and minced garlic for that pop of umami and depth of flavour.

Thai Basil: Always garnish your Taiwanese deep-fried poultry with deep-fried Thai basil. It is aromatic and has a sweet bitter taste. Break a few leaves apart and sprinkle it on your fried turkey along with white pepper and sugar. Remember to air fry or deep fry Thai Basils at low heat.

White Pepper: The last finishing touch to your salty, crispy fried turkey is a sprinkle of white pepper and white sugar after it has been air fried. Toss your fried turkey with this mixture to create a sharper taste.

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THE BEST CRSIPY TAIWANESE FRIED TURKEY 鹹酥火雞

THE BEST CRISPY TAIWANESE FRIED TURKEY 鹹酥火雞

  • Author: Nancy
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 55 minutes
  • Yield: 1 bowl 1x
  • Category: appetizer, snack
  • Method: Air Fry
  • Cuisine: Chinese, Taiwanese

Description

THE BEST CRISPY TAIWANESE FRIED TURKEY  鹹酥火雞

Feast on this super crunchy, lightly crispy, and addictive savoury snack! Snack on this air-fried crispy Taiwanese Popcorn Turkey. Make it your best friend tonight! 

 

 


Scale

Ingredients

  • 500g turkey thigh, (skin removed optional)
  • 200g potato starch
  • 1 bunch thai basil 
  • 2 tbsp white pepper powder
  • 2 tbsp white sugar

 

Marinade

 

 


Instructions

Preparing the Turkey

  1. Cut down your turkey thighs into bite-size pieces approximately 2 inches lengthwise with a heavy knife. 
  2. In a blender or a personal sized Vitamix and blend all the marinade ingredients.
  3. Marinade your turkey pieces for 20 minutes – preferably overnight in the refrigerator.
  4. Remove the marinated turkey from the refrigerator and coat the turkey with potato starch. The excess marinade will create little balls of crunchiness when deep-fried. 

 

Air Fryer Method: 

  1. Spray the tray and the turkey with some oil. We use a simple oil spray mister bottle.
  2. Place the coated turkey pieces in the air fryer tray/basket with 1/4-inch space between each piece.
  3. First Fry: Set the temperature to 350 degrees Fahrenheit and cook for 15 minutes. Flip halfway through and lightly spray the turkey with more oil. 
  4. Remove air fryer tray/basket and let cool for 5 minutes, then air fry a second time.
  5. Second Fry: Set the temperature to 425 degrees Fahrenheit and cook for 5 minutes.
  6. Remove from the air fryer basket and let rest for 5 minutes.
  7. Toss and garnish with white pepper, sugar, and air fried Thai basil.
  8. Serve immediately and enjoy!

 

Air Fried Thai Basil:

  1. Spray the tray and the Thai Basil leaves with some oil.
  2. Place the Thai Basil leaves in the air fryer tray/basket.
  3. Set temperature to 250 degrees Fahrenheit and cook for 10 minutes. Check halfway to see if it has dried. 
  4. Do not overcook, or it will turn brown.

 

 

 

 

 


Notes

 

Keywords: Chinese, Taiwanese, THE BEST CRISPY FRIED CHICKEN, DEEP FRIED RECIPE, TAIWANESE FRIED TURKEY, 鹹酥火雞, 鹹酥雞, 台灣, 深夜好朋友, 自製, turkey recipes, chinese recipes, appetizer, snacks, air fryer, air fry, deep fried, 外酥肉嫩, 台灣夜市美食

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APPLE SNOW PEAR SOUP 蘋果雪梨無花果瘦肉湯

APPLE SNOW PEAR SOUP 蘋果雪梨無花果瘦肉湯

Autumn season, a drop in temperature and drier air calls for nourishing soup for the lungs. Apple and Snow Pear Soup 蘋果雪梨無花果瘦肉湯 is super quick and easy to make and is suitable for all ages! My toddler even drinks two bowls worth! 100% nutritious. Zero…

VEGAN TAIWANESE BRAISED “PORK BELLY”  天貝滷肉飯

VEGAN TAIWANESE BRAISED “PORK BELLY” 天貝滷肉飯

Turn this otherwise fatty dish into a plant-based, protein-rich vegan rice bowl using fermented soy-based tempeh. The texture holds true with an excellent melt-in-your-mouth satisfaction of savoury sweet umami – firm yet soft enough with every bite! If you love the traditional Taiwanese Braised Pork…

Chinese Deviled Eggs with Pork Floss and Nori Seaweed Flakes

Chinese Deviled Eggs with Pork Floss and Nori Seaweed Flakes

This post is sponsored by Egg Farmers of Canada and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!.

Chinese Deviled Eggs with Pork Floss and Nori Seaweed

Chinese Deviled Eggs with Pork Floss and Nori is the perfect fusion twist of the classic deviled eggs recipe with a combination of a few simple ingredients bursting with umami flavours. The base is made with a smokey hard-boiled Chinese Tea Leaf Eggs and upgraded with kewpie mayo, pork floss, nori flakes and paprika for an extra pop of heat.

Why Are Deviled Eggs Called Deviled Eggs?

Classic deviled eggs are the perfect healthy snack for the holidays, potlucks and gathering parties. But “why are deviled eggs called deviled eggs?

According to Google, the term “deviled,” about food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.

eggs

Health Benefit of Eggs

So there is nothing genuinely devilish about deviled eggs!

In fact, eggs aren’t just delicious. They are incredibly nutritious and a great source of high-quality protein. Eggs are rich in vitamins A, B2, B6, B12, D, selenium, zinc, iron and copper!

Eggs are inexpensive, versatile, and an essential and versatile ingredient for cooking!

#WorldEggDay

Did you know that Oct 9th is deemed #WorldEggDay ? On Oct 9th, Egg Farmers of Canada celebrates the heroes, champions, and egg farmers from coast to coast in our food industry who work together to deliver the fresh, local, high-quality eggs that Canadians love to enjoy! Like many others, recent events spotlight the importance of doing what we can to support our friends, neighbours, and community members.

Giving back and supporting communities across Canada is a cornerstone of the egg farming sector.

Canada’s egg farming sector stepped up in a big way, donating millions of eggs to food banks across Canada.

How will you be enjoying your small but might egg on World Egg Day?


Let us know in the comments below or simply tag #WorldEggDay #Journéemondialedeloeuf @eggsoeufs and @instanomss and #instanomss !

Chinese Deviled Eggs with Pork Floss and Nori

How to Make Deviled Eggs

Deviled eggs are easy to make and simply requires cooking a few hard-boiled eggs. But the best deviled eggs are perfectly cooked hard-boiled eggs without the chalky green rim around the yolk.


Let’s talk about…

How to cook perfect hard-boiled eggs every time!

  1. Bring a pot of water to a boil first.
  2. Ensure there is enough water to cover the eggs by about an inch.
  3. Place the eggs into the pot gently with a skimmer.
  4. Set a timer immediately and cook the eggs to your desired doneness.
  • 6 minutes 50 seconds: perfect soft-boiled egg with an unctuous texture
  • 8 minutes: soft yolk with firm white
  • 10 minutes: soft-centred hard-boiled eggs
  • 13 minutes: the ideal hard hard-boiled egg without the chalky green rim around the yolk! Anything beyond 14 minutes would be considered overcooked.

While the eggs are cooking, fill a large bowl with ice and cold water.
Transfer the eggs to the ice bath to cool asap. Placing the eggs in an ice-water bath will stop them from cooking and maintain your perfect egg texture!

Marinate the Eggs

Once the eggs are cooled, lightly crack the eggshells by tapping it with the back of a spoon. Be careful, and don’t fully break the shell. You simply want the eggshells slightly cracked to let the marinade seep through to infuse and marble the eggs.

The Chinese Tea Leaf Eggs Base has a beautiful marbled surface. It is rich in umami flavours after bathing in a savoury marinade consisting of light and dark soy sauce, star anise, cinnamon, Sichuan peppercorns, shaoxing wine and obviously, black tea leaves.

Once your eggs have marinated overnight in the refrigerator – longer for two to three days if you prefer a thicker egg yolk. The eggs will become more flavourful and saltier over time.

Chinese Deviled Eggs with Pork Floss and Nori

Assembling Deviled Eggs

Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.

Mash the yolks with a folk and add in kewpie mayonnaise, smoked paprika, salt and pepper. Mix everything together until smooth.

Use a spoon or a piping bag to add a portion of the deviled egg yolk mixture back into the hold of each egg white. You can use a ziplock bag instead of a piping bag. Simply cut a small hole at the corner and use that as a tip.

Dust smoked paprika for garnish, add on shredded pork floss, and sprinkle with nori komi furikake seasoning on top.

Serve these tiny umami flavour bombs to your guests!

DID YOU MAKE THIS RECIPE? I’D LOVE SEE HOW YOU WENT WITH MY RECIPES! LEAVE A COMMENT BELOW OR TAG ME ON INSTAGRAM @INSTANOMSS #INSTANOMSS

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Chinese Deviled Eggs with Pork Floss and Nori Seaweed Flakes

Chinese Deviled Eggs with Pork Floss and Nori Seaweed Flakes

  • Author: Nancy
  • Prep Time: 35
  • Cook Time: 25
  • Total Time: 1 hour
  • Yield: 8 eggs 1x
  • Category: appetizer, snack
  • Method: Boil
  • Cuisine: Chinese, Fusion

Description

Chinese Deviled Eggs with Pork Floss and Nori Seafood Flakes are the perfect fusion twist of the classic deviled eggs recipe with a combination of a few simple ingredients bursting with umami flavours. The base is made with delicious hard-boiled Chinese Tea Leaf Eggs and upgraded with kewpie mayo, pork floss, nori komi furikake flakes and smoked paprika for an extra pop of heat. 


Scale

Ingredients

Chinese Tea Leaf Eggs

 

Deviled Eggs

 


Instructions

Bring the eggs to room temperature by leaving them out of the refrigerator for 20 mins.

 

Preparing the Marinade

  1. In a small pot, add all the ingredients except the eggs. Bring the mixture to a boil and then reduce to low-medium heat and simmer for 10 minutes.
  2. Once done, remove and discard the tea bags. 
  3. Set aside and let cool completely.

 

 

Cooking Perfect Hard-Boiled Eggs (Stovetop Method)

  1. Boil a large pot of water. 
  2. Carefully place the eggs into the boiling water and cook for exactly 13 minutes. Stirring slowly to distribute heat evenly for the first minute.
  3. While the eggs are cooking, fill a large bowl with ice and cold water.
  4. Transfer the eggs to the ice bath to cool.

 

Marinating the Eggs

  1. Once the eggs are cool, gently crack the eggs by tapping the shell with the back of a spoon. 
  2. Make sure the eggs shells are cracked enough so the marinade can seep into inside and marble the eggs. You can also opt to peel the eggs and marinate the eggs without any shells; however, this will not create the “marbled” effect. 
  3. Place the cracked eggs into a container, then pour the marinade in until the eggs are completely submerged.
  4. Marinate overnight for 24 hours in the refrigerator. Marinate longer for two to three days if you prefer a thicker egg yolk. The eggs will become more flavourful and saltier over time. 

 

Assembling the Deviled Eggs

Assemble the Deviled Eggs the day you plan to enjoy them. Assembly time simply takes approximately 10-15 minutes. So I recommend you prepare these 30 minutes just before you plan on serving them to your happy guests!

 

  1. Remove the yolk to a small bowl with a spoon and place the egg whites on a separate plate.
  2. Mash the yolks with a folk and add in kewpie mayonnaise, smoked paprika, salt and pepper. Mix everything together until smooth.
  3. Use a spoon or a piping bag to add a portion of the deviled egg yolk mixture back into the hole of each egg white. You can use a ziplock bag instead of a piping bag. Simply cut a small hole at the corner and use that as a tip.
  4. Dust smoked paprika for garnish, add on shredded pork floss, and sprinkle with nori komi furikake seasoning on top.
  5. Serve these tiny umami flavour bombs to your guests!

 

 



Notes

Chinese Tea Leaf Eggs can be made ahead of time. Simply cook the eggs to a perfect hard-boiled instead of a soft-boiled yolk.

 

 

Keywords: Deviled Eggs Recipe, Asian Deviled Eggs Recipe, How to cook perfect hard boiled eggs, best hard boiled eggs recipes, best soft boiled eggs, Chinese, Chinese tea leaf eggs, 茶葉蛋, momofuku eggs, soft boiled eggs, hard boiled eggs, 63 degree egg, appetizer, snacks

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Pin the above image to your Chinese Cuisine Recipe Board to bookmark this page. We are so excited to share our recipes with you!

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This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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CHINESE TEA LEAF EGGS 茶葉蛋

CHINESE TEA LEAF EGGS 茶葉蛋

茶葉蛋 Chinese Tea Leaf Eggs are delicious, fragrant and ridiculously effortless to make! Make these perfect creamy unctuous texture soft-boiled marbled eggs in just 10 minutes – gluten-free adaptable! I love eggs. I could eat them for breakfast, lunch or dinner. A fried egg over…

RED DATE LONGAN GOJI TEA 紅棗桂圓杞子茶

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Summer Peach Arugula Salad with Elderflower Vinaigrette and Crumbled Feta Cheese

Summer Peach Arugula Salad with Elderflower Vinaigrette and Crumbled Feta Cheese

Fresh BC peaches and arugula is one of the simple, quintessential summer salads that reminds us that seasonal ingredients are at their very best. The ingredients speaks for itself and everything just pairs well together without much fuss. This Summer Peach Arugula Salad with Elderflower Vinaigrette and Crumbled Feta Cheese is delightfully juicy, bright and peppery. This fruit salad can be put together in just 5 minutes and makes the best patio-picnic-outdoor-gathering appetizer!

Although this salad asks for fresh ripe peaches, you can use canned peaches, cherries, strawberries or nectarines to suit the change in seasons.

Top the salad with a beautiful Elderflower Vinaigrette and crumbled feta cheese. If you fancy, add some toasted pine nuts!

Elderflower Vinaigrette is simple to make. Mix organic Elderflower, White wine vinegar, grape seed oil (or any neutral tasting oil), dijon mustard (i prefer the old fashion kind), maple syrup and brown sugar.

Viola! There you have yourself a refreshingly delicious summer salad bursting with juicy ripe peaches, bright feta, nutty pine nuts and fragrant elderflower vinaigrette against the pepper bite of arugula!

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summer peach arugula with elderflower vinaigrette and crumbled feta cheese

Summer Peach Arugula Salad with Elderflower Vinaigrette and Crumbled Feta Cheese

  • Author: Nancy
  • Prep Time: 4
  • Cook Time: 1
  • Total Time: 5 minutes
  • Yield: 2 salads 1x
  • Category: salad
  • Method: Tossing
  • Cuisine: Canadian, Pacific Northwest

Description

Fresh peaches and arugula is one of the simple, quintessential summer salads that reminds us that seasonal ingredients are at their very best. The ingredients speaks for itself and everything just pairs well together without much fuss. This Summer Peach Arugula Salad with Elderflower Vinaigrette and Crumbled Feta Cheese is delightfully juicy, bright and peppery. This fruit salad can be put together in just 5 minutes and makes the best patio-picnic-outdoor-gathering appetizer!


Scale

Ingredients

Peach Arugula Salad

  • 2 ripe peaches, pitted, cut into wedges
  • 150g baby arugula
  • 1/2 feta cheese, crumbled
  • dash of black pepper to taste
  • dash of sea salt to taste
  • 2 tbsp of Elderflower Vinaigrette
  • 1/4c pine nuts

 

Elderflower Vinaigrette


Instructions

  1. In a small bowl, whisk together all the ingredients for the elderflower vinaigrette. Set aside. See notes.
  2. In a small frying pan, toast the pine nuts over medium heat, tossing often to avoid burning. Toast until golden brown. Remove from heat.
  3. Place the baby arugula in a large salad bowl
  4. Add in fresh peaches, crumbled feta cheese, toasted pine nuts. Toss gently.
  5. Add in elderflower vinaigrette over the salad greens. Toss to coat.
  6. Add more feta cheese and dressing if desired.
  7. Serve immediately and enjoy!


Notes

  1. Elderflower vinaigrette can be stored in the refrigerator up to a week.

 

Keywords: arugula salad, peach salad, American, Salads And Dressings, Arugula, Basil, Champagne Vinegar, Goat Cheese, Peach, Pine Nut, Brunch, Dinner, Easy, Lunch, Weekday, Appetizer, Main Course, Side Dish, Summer, SUMMER salad, PEACH ARUGULA SALAD, ELDERFLOWER, VINAIGRETTE, CRUMBLED FETA CHEESE, Canadian, Pacific Northwest

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Make this refreshingly delicious summer salad bursting with juicy ripe peaches, bright feta, nutty pine nuts and fragrant elderflower vinaigrette against the pepper bite of arugula in just 5 minutes!!

#peachsalad #summersaladrecipes #peachrecipes #elderflower #easyvinaigretterecipes #instanomss #bcpeaches #fetacheesesalads #fetacheeserecipes

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