Pesto eggs, chili noodles, and katsu fish fingers: A quick and filling recipe from Snackin

Get away from that toaster! Try the pesto baked eggs, with soldiers of sourdough for dipping, the very simple but very tasty chili noodles, and the fish fingers in a quick house made katsu curry sauce.

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Pesto baked eggs

Because when you want something easy and tasty – lazy days and that. Dip a loaf of bread in this sensational egg and relax.

  • Preparation 5 min
  • Cook 12 minutes
  • Serving 2
  • 50 gr mozzarella, grated
  • 2 tbsp vegetarian green pesto
  • 2 eggs
  • Salt and black pepper
  • ½ tsp chili flakes
  • 2 thick slices of sourdough
  • 2 tbsp olive oil

Preheat oven to 180C (fan 160C)/350F/gas 4. Divide the grated mozzarella between two ovenproof ramekins, sprinkle each with a tablespoon of pesto, then crack the eggs into it. Season with salt, pepper and chili flakes and bake for 12 minutes, until the eggs are set but the yolks are still runny.

Meanwhile, brush each slice of sourdough with olive oil and toast in a dry skillet over medium-high heat for two minutes on each side. Season the baked sourdough, then cut into the soldiers.

Serve the pesto baked eggs, hot from the oven, with sourdough soldiers for dipping.

Five-minute chili oil noodles

Taste this thick noodz covered in hot chili sauce and wait for your taste buds to take off. Made in five minutes, eaten in five seconds.

  • Preparation 10 min
  • Cook 5 minutes
  • Serving 2
  • 150 grams of thick udon noodles
  • 1 tbsp chili flakes
  • 1 clove garlic, peeled and very finely chopped
  • 1 tbsp sesame oil
  • 1 tbsp chili oil
  • 1 tbsp mixed sesame seeds
  • 1 tbsp soy sauce
  • 3 tbsp vegetable oil
  • Salt and pepper
  • To serve (all optional)
  • Steamed pak choi
  • 1 spring onion, cut and sliced
  • 1 red chili, finely chopped

Boil udon noodles according to package directions, then drain.

In a medium bowl, combine the chili flakes, garlic, sesame oil, chili oil, sesame seeds and soy sauce. Heat the vegetable oil in a small saucepan over medium heat for two minutes, then pour the hot oil over the chili mixture and stir to coat. Add the cooked noodles and stir until well coated.

Serve in bowls with the steamed pak choi, and sprinkle with spring onions and red chilies, if desired.

Fish finger katsu curry

Flaky fish fingers with a soft and flavorful katsu curry. Vibrations for days. Need I say more?

  • Preparation 15 min
  • Cook 15 minutes
  • Serving 2
  • 6 fish fingers
  • 120g jasmine rice
  • For the katsu curry sauce
  • 1 tbsp vegetable oil
  • ½ onion, finely chopped
  • 75 grams of carrots, diced
  • 2 cloves of garlic, peeled and very finely chopped
  • 1 tsp fresh ginger peeled and finely grated
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 400 ml of vegetable stock
  • Salt and black pepper
  • To serve (all optional)
  • Coriander
  • sesame seeds
  • Baby spinach leaves
  • Butterhead lettuce
  • Raw carrot ribbons

Preheat oven to 230C (fan 210C)/450F/gas 8. Place fish fingers on oven tray and bake for 12 minutes.

Meanwhile, heat the oil in a pan over low-medium heat and sauté the onions, carrots, garlic and ginger with garam masala and turmeric for five minutes. Stir in the honey and soy sauce, then add the broth. Increase the heat, bring the sauce to a boil, then reduce the heat and cook for 10 minutes, until the sauce thickens. If you prefer a smoother sauce, use a stick blender to beat it until it becomes silky. Taste and season to taste.

Meanwhile, cook the rice according to the directions on the package.

Serve the fish fingers with a heap of rice and a dollop of katsu curry sauce on top. Sprinkle with cilantro and sesame seeds, if you like, and/or with a side salad for added color.

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