Messy dinner on a weekday is my favourite thing 💕
First time eating fresh mozzarella in my life and… I don’t get it coz it tastes like nothing for 10 bucks??? 😂
And drowning carrots in spices and herbs is such a great way to cover up the carrot-y taste hahaha I don’t like carrots so this recipe was a success! 🥕
Oh, life-changing tips:
salt your tomatoes and never ever salt your mussels. :))
// list down chapters here
00:00 intro
00:07 dish 1 – caprese
03:41 dish 2 – spiced carrot dip
05:28 dish 3 – mussels
06:47 digging in
Instagram @mentaikomami
welcome to another cook with me video today we are gonna make three different dishes and let’s start with the Caprese so I got this ball of mozzarella at a sale I mean isn’t it just so cute I also had some fresh Genovese basil that was leftover so actually they were not so fresh anymore hiding in the corner of my fridge I had no idea how to slice this to be honest it’s just too freaking cute it was so soft like jelly and honestly I was just so afraid that I might break it while I was slicing it so I arranged the mozzarella and the basil but honestly I had no idea how to plate this like I did not think about it beforehand it looked kind of funny haha like a very fat caterpillar so these are the tomatoes that I’m using I personally prefer cherry tomatoes to the regular ones and these orange ones they are larger and rounder they have a much meatier texture compared to the cheese so yeah I thought that would be a better combination salting my tomatoes has honestly changed my life it draws out the water from the tomatoes and it leaves them with a stronger tomatoey flavour so yeah 100% recommend after giving them a good mix I just wait for 5 minutes for the water to draw out on its own and now we are ready to plate but there wasn’t enough space for the tomatoes so I decided to try out another plate but yeah I had too many tomatoes I didn’t have olive oil so I used white truffle oil and lastly some black pepper and the first dish is complete now moving on to the second dish I’ve actually never been a fan of carrots I don’t really like its taste but I think it’s just the way that it was prepared so I’m gonna try something new I chopped them up so they’ll cook faster and I’m gonna add this it’s spicy cumin seasoning often used on grilled meats like lamb or chicken and it’s so addictive I had a random idea to add them to the carrots I hope that treating the carrots like meat would do the trick and I’m also adding some coconut oil and honestly I wish that you could smell this the spices and the faint carrot aroma is delightful so I just roasted them and once they were soft I blended them up with some raw garlic it lacked some moisture for a finer paste so I added some oil before blending again the ideal consistency that I wanted was something closer to a hummus so yeah this is what the end product kind of looks like I would have added a bit more oil but I didn’t want the extra calories and some freshly squeezed lemon aren’t the golden rays from the sun just so beautiful right now I also garnished it with some dried chilli strips and yeah the second dish is done and now for the final and quickest dish of all I first sliced up some dried chillies now dried chillies they have this faint spice but it doesn’t have much flavour which is great because I want the mussels to retain its flavour and now the pan is nice and hot so I’m gonna put in the mussels I’m gonna let them steam for about 2 minutes and yes I know this isn’t the right lid but my pan didn’t come with a lid and now adding some butter garlic lemon juice and the dried chillies as well as any leftover basil from earlier a little bit more lemon juice and oh my God I wish you could smell this slicing up some baguette I always wondered what a baguette in France is like must be magical right popped them into the oven to toast just slightly and we are ready to set the table cheers to the end of the week it’s nice enjoying dinner at home it’s so different from dining in a restaurant and we can talk about anything and everything and now I’m just topping up the tomatoes because why not right and I love how I know exactly what’s inside every dish and I have full control over the amounts and the ingredients we spent the rest of dinner just catching up sharing the crazy stuff that happened at work what we’ve learned and what we’ve achieved everything was so good clean plates
Dining and Cooking