Holding onto 🎄🎅🏽 a little longer!
Mini MykChilli?! That's right! Back @tcsmarkethk this Sunday! Come join us from 11am-5pm - Tong Chong Street, Quarry Bay.
I don't always make fish puns... But when I do, I do it just for the Halibut! 😅😂🤣 Recipe ⬇️ . Marinate Halibut in EVOO, green mykchillisauce, fresh pesto (or store bought, who's judging?!), lemon zest, fresh thyme, SnP. Top with a mixture of chopped pistachio, sriracha chilli powder and dried parsley. Top with two slices of lemon, squeezing the rest of the lemon over fish. Pop in the oven till everything is golden and fish is nice & flakey!
Merry Christ𝒎𝒖𝒔𝒉 | Spinach Stuffed Portobello's! Recipe ⬇️ . Sauté fresh spinach and diced shallots in EVOO, green mykchillisauce & SnP. Toss portobello mushrooms in EVOO and season w/ SnP. Stuff the cooked spinach into 🍄 and top with your favorite cheese (we used a mix of mozzarella & Parmigiano). Bake till cheese has melted! YUM!
I have (soy)BEAN thinking about you 🤩😝
Dressed to imPESTO - roasted baby carrots and okra with MykChilli carrot top pesto 🍃🥕 Recipe ⬇️ . For the Pesto, blend together: - Carrot tops from 1 large bunch of carrots - 1/4 cup Mint Leaves - 1 clove of garlic - 1/2 cup peeled and chopped almonds - Juice from 1/2 a lemon - Zest from 1/2 a lemon - 3-4 tbsp EVOO - 1 tsp Green Mykchilli - salt & pepper . Marinate 1 large bunch of halved carrots & okra in: EVOO, 1tsp Red Mykchilli, dried parsely, oregano, salt & pepper. Bake in oven for 15 mins or until glistening. Top with the carrot top pesto and serve!
Little pockets of heaven 😇😋