Here is amazing recipes from Sliced!
Ramen

- 1 packet of instant ramen
- 1 medium egg
- 400g Rib-Eye steak
- 100g Spring Onions
- 1 tbsp vegetable oil
- Place the egg in a small saucepan, covering with cold water and placing over a high heat.
- Bring to a boil and as soon as the water reaches a boiling point, set a timer for 2.5 minutes.
- Remove the pan from the heat after 2.5 minutes and rinse the egg under cold water, allowing it to cool down.
- Season the steak liberally to taste and cover with the vegetable oil,
- Place a medium frying pan over a high heat and once smoking, place the steak in the pan.
- Sear the steak on both sides for 2-3 minutes on each side.
- Remove from the pan, rest for 3-4 minutes and slice into small cubes.
- Bring a kettle to a boil. Meanwhile, tip the ramen noodles into a large soup bowl.
- Season the ramen to taste and pour enough boiling water into the bowl until the ramen is barely covered. Cover with a plate or tinfoil and allow to cook for 3-4 minutes. This can be done while the steak resting.
- Tip the steak pieces onto the top of the cooked ramen.
- Peel the egg and slice it in half before adding the gooey eggs to the dish.
- Finely slice the spring onions before sprinkling onto the dish to finish
Baklava

300g shelled walnuts
500g filo pastry
100g melted ghee
100g honey
½ tsp orange blossom water
200g caster sugar
300ml water
Prepare the nuts
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Place 80g of pistachios into a bowl, and pour over enough boiling water to cover them. After 15 minutes, once cooled, use your thumb and forefinger to squeeze off the husks.
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Dry the peeled pistachios by placing them between two pieces of kitchen paper and rubbing them together to remove excess water. Finely chop them into a fine crumb using a chef’s knife or a food processor. Reserve to one side for garnishing.
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Tip the remaining pistachios and walnuts onto a chopping board, using a chef’s knife to finely chop them into a crumb. Again, a food processor can be used here to save time.
Assemble the Baklava
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Preheat the oven to 180˚ C and line a 24x12x5cm, baking dish with baking paper.
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Remove the filo from its packaging and open out flat onto a clean chopping board. Place the dish over the filo and carefully trim the excess pastry to ensure that the filo is the same shape and size as the baking dish.
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Place 200g of filo into the baking dish, layer by layer, brushing each layer of pastry with ghee so that they are evenly coated.
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Evenly sprinkle half of the pistachio and walnut mixture over the top layer, flattening out carefully with your hand to ensure it fills the dish.
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Layer a further 200g of filo pastry on top of the nuts, brushing each layer with ghee.
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Tip the remaining walnut and pistachio mixture on top of this and spread out evenly to fill the dish.
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Layer 100g of the cut filo on top, brushing with ghee. Once the final layer has been placed down, brush generously with ghee.
Bake the Baklava
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Using a sharp chef’s knife, carefully make a sawing motion from the top of the pastry, through to the base, cutting the Baklava into the desired geometrical shapes of your choice.
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Place the baking tray in the centre of the oven and bake for 20-25 minutes, until golden.
Garnish the Baklava
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Pour the honey and orange blossom water into a small saucepan. Tip the sugar on top and pour in the water
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Place the saucepan over a medium-high heat and cook for 3-4 minutes, until the sugar has dissolved and the mixture has started to simmer. Remove from the heat and reserve to one side while you wait for the Baklava to bake.
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Once the Baklava has finished baking, carefully remove from the oven. Evenly pour the syrup over the top and garnish decoratively using the reserved pistachios.
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Allow the Baklava to cool for 10-15 minutes before serving, allowing the syrup to soak into the base of the pastry.
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