Heat recipes (767)

cubed watermelons, lime juice, white sugar, water, Mint leaves for garnish

espresso, Milk (I used Barista almond milk), Ice, Sugar (optional)

rice paper, fillet of salmon (4-6 oz), for salmon marinade, tablespoon soy sauce, teaspoon sesame oil, teaspoon sriracha, teaspoon brown sugar, teaspoon cooking oil, green onion stalks

shrimp, defrosted, taco seasoning, spinach, roughly chopped, cherry tomatoes, halved, vegetable oil for frying, mango, juices reserved, pineapple, juices reserved, cilantro, finely chopped (reserve 1 tsp for sprinkling over finished dish), jalapeño fined minced, shallot, finely minced, fish sauce, Salt and pepper

macronis pack, tomato puree, garlic chopped, large onion chopped, Chilli powder, salt, black pepper, chicken powder, oregano, mixed herbs, whole olives, medium carrot

soft boiled eggs, cream cheese (or use less, just adjust to your liking), Dijonnaisse, creamy mayonnaise, - White pepper powder, - Salt, - salted butter spread, 👉🏻 Use herbs of your choice, 👉🏻 Add chili flakes for some heat

burdock root , carrot , rice oil or olive oil for heat treatment , sake , brown sugar , soy sauce, shichimi pepper or red hot chilli pepper , sesame oil , ground sesame seeds

raw shelled king prawns, chicken stock, tom yung paste (or Thai red), tamarind paste, garlic, chopped tomatoes, turmeric, medium heat red chilli, Kaffir lime leaves, fish sauce, soft brown sugar, chopped fresh coriander

cranberries (or 300g dried, then rehydrated with hot water), scotch bonnet or habenero chilli, (medium heat) red chilli, granulated sugar, piece of root ginger, red bell pepper, red onion, salt, port, light olive oil, xanthan gum, water

spaghetti, french beans, cherry tomatoes, extra virgin olive oil, garlic, fresh flat leaf parsley (3 tbsp), scotch bonnet chilli (or 3 medium heat red chilli), Salt & pepper

Chicken liver - we usually use around 2 containers of liver, see pic #1 (2×500g), FINELY chopped coriander (packed) - or more, medium size brown onion - thinly sliced, lemongrass - bruised / crushed, ginger - thinly sliced or finely julliened (see pic), Dried chillies - halved and deseeded. Adjust heat accordingly, turmeric powder, oyster sauce, DARK soy sauce, sugar, Salt to taste, Few small shallots or 1 small red onion - chopped

tbps light soy sauce, water, lime/lemon juice, sugar - or as needed to your liking, sesame oil, toasted sesame seeds - OPTIONAL, 👉🏻 To sweeten the sauce, replace sugar with:, . Sweet soy sauce, . Grated pure palm sugar, . Your preferred sweetener, 👉🏻 Add toasted sesame seeds for extra crunch, 👉🏻 Add some chilli oil or chili flakes for some heat

Ground Turmeric, Garam Masala, Ground Cumin, Ground Coriander, Vegetable Oil, deseeded Medium heat Green Chillies (are tiny), Whole Bulb of Garlic, Mild Red Chillies or 2 Aubergines, medium sized Brown Onions, tin's of Chopped tomatoes or 8 raw, Tomato Puree (optional), Lamb Gravy Granules or 600ml Vegetable Stock

Vegan gelatine powder, Liquid Double Cream, Pasteurized Cow Milk too heat with Cream, cold Pasteurized Cow Milk for setting powder, White Sugar, Vanilla Pod's for extracting the seeds

olive oil, medium knob butter, onion, in 1/4 moon slices. I used a red onion, garlic, thinly sliced, red chilli, thinly sliced (leave seeds in if you want more heat), smoked sweet paprika, tin chopped tomatoes, dried oregano, sugar, Salt, Spaghetti or other pasta according to appetite, (300-450g) frozen mixed seafood, defrosted

Roasted Peanuts, *Note: You can use Salted Roasted Peanuts. Just shake off excess Salt before use, Brown Sugar *very firmly packed, White Sugar can be used, Salt *DO NOT add if Peanuts are salted, Water, Ground Chilli *reduce the amount for milder heat

extra virgin olive oil, divided, & 1/4 cups chopped yellow onion, & 1/2 Tbsp minced fresh garlic (4 cloves), & 3/4 cups vegetable broth, or more as needed, can diced tomatoes, & 1/2 tsp Italian seasoning, red pepper flakes (optional for heat), Salt and freshly ground black pepper to taste, (3 & 3/4 cups) penne pasta (, & 1/2 cups (1.5 oz) chopped fresh spinach, chopped fresh basil, grated parmesan, divided

large aubergines cut into cubes (approx 3 cm), potatoes peeled and chopped into cubes (approx 1.5-2cms), onion finely chopped, garlic finely chopped or grated, ginger grated, red chilies finely chopped (adapt to your heat preference - used small firey ones), cumin seeds, hot chilli powder / 1 tsp mild, ground coriander, turmeric, garam marsala, fresh tomatoes chopped or 1 400g can of tinned tomatoes

vegetable oil, plain flour, salt and pepper, stewing beef - cut into large chunks (approx 3-4cm), large brown onion - peeled and chopped, garlic - peeled and minced, minced ginger (or 2 tsp of ginger paste), turmeric, lemongrass stalks - discard the outer leaves, and finely slice the lemongrass (you can replace this with 2 tsp of lemongrass paste), red chillies - chopped. I use hot red chillies as the heat cooks out during cooking, tamarind paste, ground coriander

lamb shanks (~1 kg), sea salt, garlic, chopped, thumbs ginger, bruised and chopped, chicken stock (I use 3 cubes of Knorr Chicken Stock + 1 tsp of Totole Mushroom Bouillon powder mixed with 1,5 l of warm water), spring onion, chopped, lemongrass, chopped, Shaoxing rice wine, Kikkoman soy sauce, orange, peel and use only the rind, Chinese cinnamon, star anise