Taylor&Colledge International

▶

▶ 24.5K ❤ 0 💬 0

Short Rib Chilli with Chipotle and our Organic & Fairtrade Vanilla Extract (by Esther Clark) AD Will you be trying this for Organic September? 👀 Recipe below 👇

▶

▶ 455.9K ❤ 0 💬 0

Would you have thought that sushi and tacos go so well together? 🍣🌮 Crispy nori shells, vanilla glazed salmon and miso mayo: these sushi tacos are set to become your new favourite dish, we promise! 📝 Ingredients For the rice: 200 g sushi rice 250 ml water 2 tsp rice vinegar 15 g sugar 1 pinch of salt For the mayonnaise: 80 g mayonnaise 30 g white miso paste 1 tsp rice vinegar 1 tsp sesame oil For the taco filling: 150 g salmon fillet, skinless 1 chili, small 2 tsp Taylor & Colledge Vanilla Paste 1 tbsp honey 1 tbsp soy sauce 1 tsp rice vinegar 1 avocado, ready to eat ½ lemon 6 radishes, small 1 spring onion For the nori shells: 4 nori sheets 80 g wheat flour 15 g corn flour 5 g baking powder ½ tsp salt 180 ml sparkling water 1 l neutral oil, used for deep-frying sesame seeds, black and white Steps: 1. Place the rice in a strainer and rinse thoroughly under running water until the water runs clear. 2. Bring to a boil with the measured water, reduce the heat, cover and cook for 12–15 minutes, then let it rest, covered, for a further 10 minutes. 3. Mix the rice vinegar, sugar and salt together, then fold into the warm rice. 4. Cover with a lid and leave to chill. 5. Combine mayonnaise with miso paste, rice vinegar and sesame oil until smooth, then chill. 6. Cut the salmon into roughly 1x1 cm cubes. Wash the chili, cut into fine cubes and combine it with the salmon. 7. In a pot, gently reduce the Taylor & Colledge Vanilla Paste, honey, soy sauce and rice vinegar over medium heat until it reaches a slightly syrupy consistency. 8. Pour it over the salmon cubes and toss to combine. 9. Peel the avocado, cut it into small cubes and toss with the juice of half a lemon. 10. Wash the radishes and spring onions and pat dry. Slice the radishes on a mandoline and cut the spring onions into fine rings. 11. Heat the oil in a pan (or deep fryer) to about 170 °C. 12. Mix the wheat flour, corn flour, baking powder and salt together. Gradually whisk in the sparkling water until a smooth, thin batter forms. 13. Cut each nori sheet into four equal rectangles. 14. Dip the nori rectangles into the tempura batter with one side and place them directly into the hot oil. Fry for about 60 seconds, until lightly golden, forming them into a taco shell by pushing down in the middle with a spatula. Drain on paper towels. 15. Once the shells have cooled slightly, spread a thin layer of sushi rice on top. Then add the glazed salmon, avocado cubes and radishes. 16. Drizzle a little miso mayo on top in fine lines and garnish with sesame seeds and spring onions, as desired. The voice in this video was created using Al. The recipe itself was developed, thoroughly tested, and approved by Tobi, one of our Taylor & Colledge recipe experts. We shot the video with him in our kitchen. #sushitaco #sushi #taco #vanillalover #taylorandcolledge

▶

▶ 350.1K ❤ 0 💬 0

Tiramisu for breakfast? Yes, please! 🍫☕ Tobi shows you how to whip up some creamy tiramisu overnight oats, ready and waiting for you in the morning. Meal prep at its finest! 😍 📝 Ingredients For the oats: 150 g Greek yoghurt, 10 % fat 1 espresso (approx. 30 ml), freshly brewed, chilled 150 ml milk, 3.5 % fat 2 tsp Taylor & Colledge Vanilla Paste 1 tbsp Taylor & Colledge Maple Syrup* 1 pinch of salt 100 g rolled oats For the cocoa cream: 1 tbsp cocoa powder 1 tbsp maple syrup 3 tbsp milk For the decoration: Cocoa powder Chopped dark chocolate or coffee beans Steps: 1. Mix the yogurt with espresso, milk, Taylor & Colledge Vanilla Paste, maple syrup and salt. 2. Combine with the oats until no dry spots remain. 3. Stir together the cocoa powder, maple syrup and milk in a small bowl until smooth. 4. First, divide the cocoa cream on the bottom of two glasses and smooth it out. Add the oat mixture on top and smooth out the surface. 5. Cover the glasses and let them sit in the refrigerator for at least 6 hours, or overnight. 6. The next morning, dust the top with cocoa powder and garnish with chopped chocolate or coffee beans, as desired. *Our organic Canadian maple syrup is currently available in Italy. Stay tuned for further markets. 😉 The voice in this video was created using Al. The recipe itself was developed, thoroughly tested, and approved by Tobi, one of our Taylor & Colledge recipe experts. We shot the video with him in our kitchen. #tiramisu #overnightoats #breakfast #vanillalover #taylorandcolledge