If you caught Bonnie on Channel 4’s Sunday Brunch recently and wanted to try out her recipes then you have come to the right place! Scroll down to see all of her recipes featured on the show. For her Tofu Tasty recipes, head over to our sister site at TofuTasty.com.
This matcha cake with miso crème fraîche is perfect for a light sweet dessert. The whipped miso crème fraîche adds a touch of luxury to this simple afternoon loaf cake.
Tamagoyaki is a slightly sweet rolled omelette very popular for bento boxes in Japan since they are perfect eaten cold or at room temperature rather than hot. There are not many ingredients so it is all about the technique of rolling the omelette carefully.
This is my Miso Harissa Jackfruit taco recipe for anyone who is bored of being served a meat alternative burger at summer events, here is an all natural option that is completely natural and unprocessed.
Completely vegan and full of flavour, miso harrisa a killer marinade combination that is also great on other ingredients such as Aubergines, sweetcorn and roast meats.
This is my watermelon sushi, or some may call it a watermelon tuna.
Completely vegan and full of flavour, the way watermelon can transform in this way, is just remarkable. The first time I tried this, I just couldn’t believe the texture and flavour. It feels like fresh raw tuna and has all the umami notes from our miso of course.
This easy brunch recipe is a future classic - I cooked this up on Channel 4’s Sunday Brunch, and here’s how you can whip it up yourself in less than 15 minutes at home. It was super fun to bring together my 2 favourite ingredients; miso for flavour, and tofu for protein.
I love a creamy sandwich filling: Marie Rose sauce, coleslaw; egg mayo… and this one, is a vegan version of classic Coronation chicken. Firm tofu pieces are coddled in a thick sauce, surrounded by raisins, mango and sweet curry flavours; it is a delightful new arrival in my life.
You may not expect it, but Tofu is the perfect ingredient to create vegan versions of your favourite desserts. It can be whipped up into creamy textures similar to ricotta, or even a wobbly panna cotta, and it brings a lightness to desserts that can be traditionally heavy. This recipe is a fun tofu take on a much-loved classic!
Miso butter has been a revelation to me; inspired by Chef David Chang of Momofuku in New York, it is something I now always keep in the fridge.
Miso Butter Sweetcorn is one of our all-time favourite recipes at Miso Tasty; it is so easy you could hardly even call it a recipe! Once you have tried this on your barbecued sweetcorn, you will never look back! The depth of the miso gives the sweetcorn an umami makeover; like a deep parmesan flavour that contrasts sharply with the sweet crunch of corn. Get this on your BBQ repertoire now!
Marinating fish in this way began when the Japanese used miso to preserve their fish, in the same way that salting and pickling is popular in other cuisines. Oily fish such as salmon, mackerel and black cod are especially delicious prepared in this way, as the miso keeps the moisture in and ensures the fish stays succulent. If you cannot get hold of black cod, go for cod loin, for impossibly moist flakes of fish.
This miso banana bread is AMAZING soft and warm from the oven. In our household it lasts about 2 days! For extra decadence, enjoy with salted butter and a cup of tea! Why not try this miso banana bread with our Miso Tasty Miso Caramel recipe as featured on Channel 4’s Sunday Brunch!
Miso is a fantastic match for rich oily fish like salmon, mackerel, and tuna. Here our umami rich miso flavours are pumped up with the addition of a spicy pepper paste called harissa, sweetened with a little maple syrup and a splash of balsamic vinegar. This is a fantastic marinade for fish or rich meats.