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Vinnie Cesnik

@vinniecookclub

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📍 🇦🇺 home cook in ldn 🇬🇧
🥘 high protein & healthy meals
💻 [email protected]
👇 all my recipes
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💬🍜 comment “30” and I’ll send you my recipe for free ALL these 30 recipes will be saved in the special cookbook on my ReciMe profile too 🙌 link in bio If you want a 2 week free trial to save unlimited recipes (you can save 5 per week normally), use my code “vinniecookclub” when you sign up 30 recipes I want you to know before 30: episode 1: Pork ho (chow) fun 🍜🥢 For the pork: * 600-700g pork loin steaks, fat trimmed * 1 teaspoon cornstarch * 1 tsp bicarb soda * 1 Tbsp white pepper * 1 Tbsp salt * 1 tsp msg * 1 Tbsp oil   For the stir fry: * Rendered pork fat as the oil (or oil) * 1 bunch spring onions, chopped roughly * 1 onion, sliced * 1 bunch tender-stem Broccoli (broccolini) Then: * 400-500g flat rice (ho fun) noodles For the sauce: * 1 Tbsp dark soy sauce * 1 Tbsp light soy sauce * 2 Tbsp oyster sauce * 1 Tbsp sesame oil * 1 tsp honey * 1 lemon juice Method: 1. Cut thin slices of pork and slow fry the pork fat to render it out for use later 2. Coat slices in ingredients and set aside for 10 minutes 3. Cut all your other ingredients to size 4. If you have dried rice noodles, cook them per packet instructions and rinse once cooked 5. Fry in a wok or a large fry pan on high heat the beef with a bit of high-fry oil 6. Set aside pork once browned 7. Add all other stir fry ingredients and cook for 2 minutes 8. Add the noodles 9. Add all sauces to a bowl and then into the stir fry and coat the noodles until brown colour 10. Add the pork back in and cook for 2 minutes 11. Serve hot & fresh #30recipes #highprotein by @vinniecookclub
188
2 months ago
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Welcome to @vinniecookclub New name, same spicy, saucy vibe 🌶️ Here we are going to keep cooking my quick and easy recipes of healthy, high-protein meals so you can smash your health and fitness goals 💪 You’ve loved cooking recipes with me on this page so far, so now it’s time to make it official – you’re part of the club! Vinniecookclub! Let’s cook together 🧑‍🍳 So draw those knives, grab and twirl those forks, dip, dunk and devour with those spoons, and let’s dive into easy, tasty and high protein recipes together 🤝 We’ll revisit some of my older recipes that have made this page what it is, along with HEAPS of new recipes to keep you full for eternity 🤤 Let’s make this year a year to remember. Smashing fitness goals, eating and cooking well. Welcome to @vinniecookclub ❤️ Welcome to the cook club. #HealthyEats #highprotein #VinnieCookClub #EasyRecipe #Resolutions #Motivation by @vinniecookclub
89
a year ago
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💬🍜🍲 comment “30” and I’ll send you this & all my recipes for free! ALL these 30 recipes will be saved in the special cookbook on my ReciMe profile too 🙌 link in bio 30 recipes I want you to know before 30 episode 10: Mum’s Get Better Bowl a kale and mince veggie soup 🍜 Cannot explain how every time I am sick and then have this I feel better overnight. Give this one a go even if you aren’t sick because it’s SO tasty and packed with all your protein and vitamins you need. Ingredients: - 750g combined turkey and beef mince (or just turkey) - White pepper - 3 onions, sliced - 8+ cloves garlic - 1 big head ginger - 2 chilli - 3 carrots, grated - 2 courgettes/zucchini, grated - 1 pack kale cut into pieces - Bunch of coriander - Bunch of spring onion - Rice noodles Sauce: - 1/2 cup fish sauce - 1 lemon or lime juice - 1/4 cup light soy sauce - 2 Tbsp chilli oil - 1 tsp sesame oil - 1-2 Tbsp honey - Vegetable stock cube - 1/2 cup boiling water Method: - Fry mince until just under-cooked but browned with oil white pepper and salt in a hot wok or pan - Remove into a bowl - Fry onions in oil and salt for 1 minute until softened - Add chilli, garlic, ginger and fry for 1 minute - Add carrot and courgette and cook for 2 minutes - Cook rice noodles to packet instructions - Mix together sauce ingredients until combined - Add kale and and sauce and cook for 2 minutes - Put noodles in a bowl - Serve with spring onions, coriander, more lemon juice and chilli - BLAST that sickness away!! #getbetterbowl #goodsoup #mumsrecipe by @vinniecookclub
57
a day ago
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AD☀️ Bringing a taste of Spain home... One of my favourite memories from Spain this summer was sitting down to a simple sharing board packed with fresh, seasonal ingredients and, of course, celebrating Sunday’s victory! I had this meal this summer in Madrid and it was a true celebration of in-season food, cooked simply and perfectly. Fresh tomatoes, Gambas al Ajillo (sizzling garlic prawns), chorizo, Padrón peppers and some pickles ... a perfect board The @laespanolauk spray oils made it so easy – Extra Virgin Olive Oil Spray for finishing the tomatoes and Olive Oil Spray for cooking the prawns and peppers. Perfect ... again 🍤 My version of the classic Gambas Al Ajillo makes a big pot for 3-4 people as part of a sharing board with other tapas bits Ingredients: 350ml La Española Olive Oil 8 cloves of garlic, peeled and lightly bashed 75g cooking chorizo 4 small red chillies 1 bunch parsley, stems separated and tied together & leaves finely chopped 450g de-shelled uncooked prawns, cleaned 1 tsp cayenne pepper Juice of ½ lemon Crusty bread (I like ciabatta) To serve alongside 1 chorizo sausage, sliced 1/2 jar olives 1/2 jar pickled peppers/chillies . 1 punnet Padrón peppers (2 hands full) La Española Olive Oil Spray 1 pinch salt . Fresh, ripe tomatoes La Española Extra Virgin Olive Oil Spray 1 pinch salt Method: 1. Add to a small, deep saucepan the @laespanolauk olive oil, garlic, chorizo, parsley stems and put on low-medium heat 2. Once the garlic starts to brown (~5min) then add the prawns, cayenne pepper and chopped parsley leaves 3. Heat up a clay pot on the stove or oven to serve the prawns in sizzling hot for theatrics 4. Serve with squeeze of lemon juice and crusty bread 5. Save remaining oil and use for the next week or turn it into an aioli 6. Spray the Padrón peppers with La Española Olive Oil Spray, season with sea salt and air fry at 200°C for 5–7 minutes, shaking halfway through 7. Arrange fresh tomatoes on a platter, spray generously with La Española Extra Virgin Olive Oil Spray and season with sea salt 8. Add the sliced chorizo, olives, pickled chillies and sizzling prawns to your board, then gather everyone aro by @vinniecookclub
44
2 days ago
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💬🍝💪 comment “30” and I’ll send you this & all my recipes for free! ALL these 30 recipes will be saved in the special cookbook on my ReciMe profile too 🙌 link in bio 30 recipes I want you to know before 30 episode 9: High Protein Green Pasta & Paprika Mince Crumb 💚 If you’re into healthy and high protein meals you’ve come to the right place This recipe is STACKED with protein throughout with the cottage cheese in the sauce and the mince as a crumb on top too and is also very nutrient dense too Recipe makes 3-4 bowls: Ingredients: Pasta/mince: 400g pasta of choice 500g lean beef mince 2 Tbsp olive oil 2 Tbsp paprika Green sauce: 1 bunch cavolo nero (or kale), stalks removed 2 cloves garlic crushed (or 2 Tbsp fried garlic granules like I used) 1/2 lemon juice & rinds 400-450g cottage cheese 1 Tbsp honey (or maple) 1 pinch salt 5 cracks pepper 1 avocado 1/4 cup pasta water 1/4 cup grated Parmesan Method: 1. Mince to a large pan with oil, let it sit and cook on medium/high heat like a steak first and then once browned on either side then start chopping into pieces 2. Add paprika and cook on medium/low heat until deep crispy brown 3. Blanch cavolo nero and lemon rind for 3 minutes in boiling water and then into ice water until cold, squeeze out and drain any liquid 4. Cook pasta to packet instructions with 2 Tbsp salt 5. Set aside 1/4 cup pasta water before straining 6. Cool down pasta in ice water from before 7. Blend all remaining green sauce ingredients together 8. Mix green sauce and pasta and serve with crispy mince on top 9. Enjoy those tasty gains 💪 #highprotein #pasta #cottagecheese by @vinniecookclub
70
4 days ago
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Eating local foods and touring ice cream cabinets is my idea of travel in Madeira in Portugal and tried espetada for the first time: grilled fillet meat skewers cooked over charcoal with garlic and salt As the chef said: “this is simple food and you will be happy” Where we ate: 📍 Restaurante O Polar (Espetada specialists) Madeira, Portugal by @vinniecookclub
10
8 days ago
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💬🥙🧆 comment “30” and I’ll send you this & all my recipes for free! ALL these 30 recipes will be saved in the special cookbook on my ReciMe profile too 🙌 link in bio 30 recipes I want you to know before 30 episode 8: Falafel Pita These flavour-packed green golden balls of goodness will have you remember how good things are in life 🤎 This is maximum flavour and minimum-ish effort 💪 WORTH THE EFFORT. ‼️REMINDER BEFORE COMMENCING RECIPE‼️requires soaking chickpeas overnight in advance!! This will not work without this or with canned chickpeas as canned will just purée into hummus 😳 FALAFEL * 400g dried chickpeas, soaked in cold water overnight * 2 Tbsp extra virgin olive oil * 1 cup each: parsley, mint, coriander * Bunch of spring onions, roughly chopped * Lemon zest and juice * 6 cloves of garlic, minced * 1 Tbsp cumin * 2 tsp salt * 1 tsp baking powder * 1/2 cup plain flour * 1/3 cup cold water TO FRY * 750ml (3 cups) Olive oil (either normal or light in colour as these are both suitable for not too high temperature frying!) TO SERVE * Pita pockets, heated * Hummus - always * Chopped salad mine was equal parts: giant couscous, cucumber, carrot, herbs, pomegranate and avocado * UNLIMITED tahini Method: 1. Make sure to soak chickpeas overnight 2. Drain and add to blender with all other ingredients, doing in batches if you need 3. Once you reach a soft, textured crumb then ball them up into golf ball sized balls 4. Heat Olive Oil in a small but high dish pan, or a pot, on medium heat and when little bubbles appear like in the video- carefully lower in your golden balls (not those ones, the falafel) 5. Fry for approx 5 minutes or until a deep golden brown 6. Set aside on a paper towel for 2 minutes 7. Open pita, hummus, falafel, chopped salad, tahini on top and some more extra virgin olive oil #falafel #pita by @vinniecookclub
114
9 days ago
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💬🍝 comment “30” and I’ll send you this & all my recipes for free! ALL these 30 recipes will be saved in the special cookbook on my ReciMe profile too 🙌 link in bio 30 recipes I want you to know before 30 episode 7: Moussaka One of my favourite dishes of all time. Here I’ve made my mushroom (vegetarian) version but I’ve also included the option for using mince below too 🤜🤛 If you bring this to a dinner party you will be the favourite person there 😋 It’s also great meal prep if you want to eat like a royal for a week 😂 My quick awesome bolognese: 1/4 cup Olive oil 2 large onion, blitzed in processor 4 carrots, blitzed in processor 4 celery stalks, blitzed in processor 1kg mushrooms, blitzed in food processor until like a mince OR 500g mince of choice 1 tsp thyme 1 tsp cinnamon 1 tsp oregano 2 bay leaves (Optional) frozen Parmesan rind end 2 tbsp tomato paste 400g can chopped tomatoes 500ML vegetable stock Salt and pepper to taste Rest of the bits: 4 aubergines, sliced into 1cm slices 6-8 potatoes, sliced and rinsed Grated Parmesan (optional) Béchamel Sauce 100g butter 100g plain flour 1L whole dairy milk 1 bay leaf 2 tsp ground nutmeg Salt & pepper Bolognese: 1. Preheat oven to 180°C 2. If using 🍄‍🟫 Cook blitzed mushrooms with olive oil salt and thyme for 40 minutes, stirring halfway 3. Heat olive oil in a pan and cook onion, carrot and celery until soft 4. Add mushroom or mince and brown thoroughly 5. Stir in spices, tomato paste and chopped tomatoes and stock 6. Simmer for 20 minutes until thickened, season with salt and pepper Moussaka: 1. Pan-fry or grill or oven or airfry (10 mins) aubergine and potato slices until softened 2. To make béchamel, melt butter in a saucepan 3. Whisk in flour and cook for 1 minute 4. Gradually add milk that has been heated with a bay leaf, whisking until smooth 5. Cook until thickened, then add nutmeg, salt and pepper 6. In a baking dish, layer potatoes, sauce, aubergine and béchamel 7. Finish with flakey salt and Parmesan 8. Bake for 45 minutes or until golden and bubbling 9. Rest for 15 minutes before serving #moussaka #greekfood by @vinniecookclub
221
11 days ago
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💬🥣 comment “30” and I’ll send you this & all my recipes for free! ALL these 30 recipes will be saved in the special cookbook on my ReciMe profile too 🙌 link in bio 30 recipes I want you to know before 30 episode 6: Smooshie Bowl smooshie bowl: my friend megsy has got me onto this and I have not stopped having over this UK summer perfectly crunchy creamy and fudgy every bite - 1.5 cup Greek Yoghurt - 1 heaped scoop protein powder - 1/2 cup frozen blueberries - 1/2 cup frozen raspberries - 5 Almonds ;) - 1/2 cup mixed seeds (sunflower, pumpkin) - 2 Mejool Dates, diced - 1 Tbsp ground Flaxseed/Linseed - 1 Tbsp Chia seeds - (Optional) salt & olive oil for serving Method: 1. Yoghurt and protein first mixed together 2. Then add everything else 3. SMOOSH it all together 4. Serve straight away for best texture as frozen berries are crunchy and cold and it’s a paradise 5. Or meal prep it and take to work - seeds still stay crunchy by @vinniecookclub
80
15 days ago
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what to make when it’s fkn hot Cold Udon Pickle Tofu Soup Board Vibe Strange name sure but this was well worth it Only needs to cook the noodles, buy a nice chicken stock or if you have it already in your fridge/freezer bonus points for you x Ingredients for this (serves 2): 500g firm tofu, sliced into 1cm slices 1 Tbsp chilli crisp (or more x) 1 Tbsp tamari or soy 2 Tbsp tahini . 1L chicken stock (COLD - if you don’t have cold add your bowl to a bowl of ice) (Optional if you have) poached carrots 1 Tbsp tamari 1/4 lemon juice . 400g cooked udon (or probably 200g if you buy dry udon and re-hydrate) 4 pickles, sliced, then sliced again into long strips (awesome texture get ready) Kimchi Pickled ginger Spring onions, sliced Tajin/Furugake seasoning or chilli Method: 1. Do as little work as possible to keep cool - cook the noodles and cool them/you off 2. Get everything into cute little bowls 3. Get it in you and enjoy #itshot by @vinniecookclub
40
17 days ago
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💬🍜 comment “30” and I’ll send you this & all my recipes for free! ALL these 30 recipes will be saved in the special cookbook on my ReciMe profile too 🙌 link in bio 30 recipes I want you to know before 30 episode : Creamy, high protein, cold summer’s soup 🍜 To those who’ve been following a while you’ll know this was one of my OG videos and for good reason - cooling summer soup!   Perfect for this stinking hot weather I couldn’t believe I’ve never had a cold and creamy noodle soup before trying this. Once you give this a go, you’ll change your summer dishes for good 🌺   You only have to cook your protein of choice (I chose chicken here) and noodles and the rest of the preparation uses no heat! So your kitchen will stay cool during the process 🙏   Give this one a go and you and whoever you show will be happier for it 🥹   Ingredients (makes 2):   Creamy Broth: * 1 can coconut milk * 1 Tbsp miso * 1 Tbsp gochujang * 1 Tbsp sesame oil * 1/2 lemon juice * 3 Tbsp tahini * 1/2 cup ice and water to top up and thin out   2 pepper chicken: * 2 chicken breasts * 1 Tbsp cracked black pepper * 1 Tbsp white pepper * 1 Tbsp flakey salt * 1 Tbsp olive oil   Toppings: * Soba noodles, cooked to packet instructions * Edamame beans (1/2 cup per bowl) * Thinly sliced cucumber * Pickled ginger * Black sesame seeds * Chilli flakes / fresh * Lemon juice   Method: * Coat chicken ingredients first and into airfrier (or preheated oven) on 200c for 16 minutes * Blend all broth ingredients together in a blender until completely combined and smooth, adding more water to your preference of thickness * Put your cooked noodles in a bowl, then add other toppings * Pour in broth * Garnish with more toppings * Enjoy x #summerfood #noodlesoup by @vinniecookclub
165
a month ago
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💬🌶️ comment “30” and I’ll send you this & all my recipes for free! ALL these 30 recipes will be saved in the special cookbook on my ReciMe profile too 🙌 link in bio 30 recipes I want you to know before 30 episode 4: Vinnie’s Chilli Crisp Strap yourselves in, this one is one that you will be making on repeat. It is the best chilli oil you will ever try. Ingredients (makes a big jar about 1.5L maybe more maybe less): - 5 star anise - 1 Tbsp Szechuan peppercorns - 1 Tbsp cloves - 1 cup olive oil - 1 cup vegetable/canola/avocado oil - 1 cup red chilli flakes - 1 cup fried shallots/onion - 1/2 cup fried garlic - 1/4 cup sesame seeds - 2 Tbsp chicken stock (can be veg too) - 2 Tbsp salt - 2 Tbs white/castor sugar Method: - Put star anise, cloves and peppercorns and oil in a pot on high heat until extremely hot and smell is great - Get all other ingredients in a very large bowl - Pour through a mesh sieve the flavoured oil into all the chilli ingredients - Mix for 1 minute - Let the mix sit for 15-30 minutes or until cool and then transfer to cleaned jars - Keep for up to a month in the fridge x COLD SOBA SALAD for this hot UK weather: 200g soba noodles cooked & rinsed in cold water 1/4 cup tahini 1/4 cup PB (100% peanuts only) 1/4 cup pickle brine 1 lemon juice 2 Tbsp chilli crisp (at least) Water to thin it out as needed To serve: I did a quick 16min pork loin chop in airfryer, you can do chicken thigh too or tofu block same way Pickles Kimchi #chillicrisp #summerfood #noodles by @vinniecookclub
235
a month ago
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