Recipes
Recipes made with FlareLine
Dishes you can make with this series. Search by flavour or by name.
11 recipes
Chicken and Celery Herb Soboro, made with FlareLine "GREEN NUDGE"
A soboro of chicken mince and celery, made in one frying pan. GREEN NUDGE goes in after the heat is off, so the herbs arrive at the table with their aroma intact. Keeps four days in the fridge.
Aubergine and Tuna Pasta with Ripe Tomatoes, made with FlareLine “KASUMI GLOW”
Aubergine and tuna pasta with ripe tomatoes, made with FlareLine “KASUMI GLOW”. Dish Symphony No.1 works here too. The aubergine is never soaked in water — it is seared first, so the purple stays. The spices are delicate with heat, so they go in off the flame. Contains sesame.
Simmered Lotus Root and Pork, made with FlareLine “KASUMI GLOW”
Lotus root and pork simmered with FlareLine “KASUMI GLOW”. The lotus root is soaked and then wiped dry before it goes into the pan, so the simmering liquid never thins. The flavour goes in better once it has cooled, which makes it good to cook ahead.
Sticky Chilled Spicy Udon with Moroheiya and Okra, Made with FlareLine CITRUS EMBER
Moroheiya and okra chopped and dressed together, spooned over chilled udon. A shake of FlareLine CITRUS EMBER at the end lets the citrus lighten the mentsuyu.
Herb Potato Salad, Made with FlareLine "GREEN NUDGE"
An herb potato salad made with FlareLine "GREEN NUDGE". The vinegar and salt go in while the potatoes are still hot, so the salad never turns watery.
Spiced Pumpkin and Nut Salad Made with FlareLine "NUTTY FLARE"
A spiced pumpkin and nut salad you can make in the microwave. Only half the pumpkin is mashed to keep the texture, and the roasted aroma of NUTTY FLARE layers over the pumpkin's sweetness. A make-ahead dish, served chilled.
Spicy Paella with Octopus and Summer Vegetables, Made with "KASUMI GLOW" and "DISH2"
A spicy paella. Dish Symphony No.2 catches the habanero's heat, and turmeric's yellow passes into the rice, which cooks up golden. KASUMI GLOW carries shiitake and kombu, so no separate seafood stock is made.
Pork Belly and Aubergine in Sweet Soy, Made with FlareLine “MELLOW FIRE”
Aubergine seared in plenty of oil, then tossed with pork belly in a sweet soy sauce. The sweet aroma of cacao and star anise sits directly on the sweetness of the mirin.
Summer Vegetable Yakibitashi, Made with FlareLine “KASUMI GLOW”
Aubergine, okra, green pepper and cherry tomatoes, shallow-fried and sunk into a cold steeping broth. A yakibitashi for 4, finished with a shake of FlareLine “KASUMI GLOW”.
Sheet-Pan Chicken and Vegetables, Made with FlareLine
One tray: cut, shake, roast. Without buying rosemary or thyme, you get a dish with citrus and herb aroma running through it.
Broad Beans in Spiced Butter, Made with GREEN NUDGE
Broad beans fried in butter, with a shake at the end. Green basil and tulsi first, then the habanero heat coming along behind — broad beans made for a drink.