July 1,
2009

bread

Italian
cuisine

Pitta Bread

260 x 5 min.

235g bread flour
5g dry yeast
2g salt
2ml olive oil
150ml water,
( make 6 )

1. Measure the warm water into a measuring cup.
Sprinkle in the yeast and let stand until the yeast dissolves
and swells.
2. place flour and salt in a bowl. Add the liquid ingredients
and combine.
3. Turn the dough onto a lightly floured work surface and
Knead until smooth and elastic; for 7 minutes
(3 minutes at low speed + 4 minutes at medium speed)

4. Form the dough into a ball. Put it in a deep oiled bowl,
covered with a plastic wrap.
5. Rest the dough until doubled in bulk, about 80 minutes at
27C.

6. Divide the dough into 60g each. Shape into smooth round balls.
7. Rest for 10 minutes.(bench time)
8. Roll out each dough with a rolling pin into circles about 15cm
in diameter.
9. Rest for 10 minutes. (rest time)

8. Bake for 5 minutes until puffed and lightly golden around edge.
9. Remove from the oven, covered with towel over the pitta bread to
keep soft.

related recipes

Tofu Hamburgers with pitta

Green Tea Crème Anglaise

200ml creme anglaise see
4g green tea
2g sugar

dessert sauce

1. Mix the sugar and the green tea in a bowl.

2. Pour the hot crème anglaise sauce into it, stirring gently.

3. Pour it through a fine strainer into a clean bowl.

4. Wrap with a plastic and keep refrigerated.

Crème Anglaise

100g egg yolks
400ml milk , cold
100ml creme
70g granulated sugar
1/3 vanilla bean

dessert sauce

1.Scrape the seeds out of a vanilla bean using the back side of a knife. Place the milk in a heavy saucepan and add the vanilla seeds and an empty pod. Bring to a boil.

2. In a mixing bowl, whisk together the egg yolks and the sugar.

3. Pour the 1/2 milk mixture into the egg mixture, stirring.

4. Pour it through a fine strainer into the saucepan.

5. Cook the sauce over medium heat, stirring constantly until
it is thick enough to coat the back of the spatula.

If you check the temperature with a thermometer, keep in mind
that do not let the sauce go above 87C. Cook until 85c.

6. Remove it from the heat and pour it into a clean bowl.

7. Chill it over water bath and wrap with a plastic on the surface.
Keep refrigerated.

notes;

I check by scraping the the sauce instead of using a thermometer.
Cook until the sauce doesn't run off like a milk.

Compare to pastry cream

related recipes

green tea crème anglaise

Flip crepes

June 24,
2009

dessert
cakes

Shiratama

50g Shiratamako (glutinous rice flour)
50ml water
any fruit, soda

1. Put the shiratamako into a bowl and add the water slowly.
Knead until the dough is soft ,but not sticky.
2. Divide into 15 rounds and press down using a finger
to form a dent in the center.
3. Bring water to a boil in a pot.
Cook the dumplings until they float plus 3 minutes.
Remove the dumplings from the pot and submerge them
in ice water until they are cold.
4. Drain the water and serve with soda and fruit.

It goes well with anko (sweet azuki beans)

June 23,
2009

Italian
cuisine

drink
soup

Minestorone Alla Milanese

70g pancetta or bacon
1/4 onion (70g), cut into 1cm x 1cm dice
1/4 carrot (30g), 1cm x 0.5cm
30g celery, 1cm x 1cm
30g lentil, 1cm x 1cm
1 potato (70g),1cm x 1cm;
put into the bouillon
50g zucchini, 1cm x 0.5cm
30g cabbage, 1cm x 1cm
20g green bean, 1cm x 1cm
700ml bouillon
10g butter(optional)

1. Heat the olive oil in a pot and cook the pancetta
until crispy. high-heat
Add the carrots, celery and onions to the pot.
Cover for a few minutes.

2. Add the lentil and half of the chicken broth.
Discard the fat.
Remove the pancetta from the pot and cut; place in bowls.

3. Cook over medium high-heat until the vegetables are tender but still hold their shape.

• 10 minutes before serving, add potatoes and remaining chicken broth.


• 5 minutes before serving, add zucchini and cabbage


• 2 minutes before serving, add the green beans

4. Remove from the heat, add the butter to the pot.

notes;
If you don't remove the pancetta, it release its flavor too much.
The pancetta itself tastes nothing.
Feel free to add pasta or rice
Cook until
pasta: al dente
rice : tender but still a bit firm in the center of each grain

June 21,
2009

Spanish
cuisine

Pollo Al Chilindoron

400g chicken legs
1/2 onion, diced
1 red pepper, chopped
1 yellow pepper, chopped
150cc canned tomato
1/2 garlic, finely chopped
1 tbs flour
100cc wine (white or red)
60cc bouillon
1 bay leaf,thyme
red dried chili, cut into half and seeds out
olive oil

1. Season the chicken with salt and pepper.
2. Heat the olive oil, add the garlic and sauté the chicken.
Take them out.
3. Sauté the onion over low heat, deglazing the bottom
of the pan, and dredge the flour.
Add the vegetable, the wine and the canned tomato.
Bring to a boil.
4. Add the chili, chicken, herb, then pour bouillon just enough to
cover the chicken. Bring to a boil again.
5. Reduce the heat and simmer for 10 minutes over low heat.
; Cover with a lid for 5 minutes + uncover for 5 minutes.

4

Add the chicken and the juice
from the chicken.

notes:
Once add the flour, be careful not to burn.
Do not add flour after adding the canned
tomato.
Add ham, olive and green pepper if you like.

June 19,
2009

drink
soup

Orange and Raspberry Smoothie

10 raspberries (30g), frozen
1 orange, peeled, sectioned
200ml plain yogurt
50ml cold milk (non fat)

Whiz the fruit in a blender with the milk and the yogurt
until smooth.
Pour into glasses and serve.

notes;
You can add 1 tsp sugar or maple syrup if you like.
orange:no white pith

June 12,
2009

Italian
cuisine

Lasagna

200 x 30 min.

400cc bolognese sauce ;see "sauce"
350cc bechamel sauce ;see "sauce"
6 sheet (17cm x 8cm) pasta noodle
200g mozzarella cheese
100g parmigiano reggiano, shredded
olive oil and garlic for a casserole dish
fresh sage leaves

1. Place the lasagna noodles in boiling salted water. Cook only a few.
2. Remove the noodles ,and transfer immediately to a large bowl of cold
water.
3. Lay them to drain on a clean dish towel.
4. Grease the casserole dish with the olive oil and the garlic.
Preheat the oven to 200C.
5. Layer with a third of pasta noodle, the bolognese sauce,the bechamel
sauce and the mozzarella cheese. Repeat layers twice.
6. Top with the parmigiano reggiano. Bake until bubbly and heated through.
7. Garnish with fresh sage leaves and serve.

Bechamel Sauce

30g unsalted butter
30g flour , sifted
300~500cc milk , cold
1/4 teaspoon salt
( nutmeg, basil, chopped onion)

French
cuisine

culinary sauce

1. In a sauce pan, melt the butter completely and add flour.
2. Mix well using a whisk or a wooden spoon, make a white roux.
3. Keep stirring and make it smooth.

---

4. Pour 1/2 milk stirring gently over a medium heat.
5. As soon as the milk boils up, mix constantly to prevent lumping.
Scrape the side of a pan by a rubber spatula.

---

6. Pour the rest of the milk, mixing until thick and creamy.
7. Add salt and nutmeg.

Bolognese Sauce ( make 700g)

150g minced pork
250g minced beaf
250cc tomato sauce see"sauce"
150cc red wine
100g (1/2)carrot, finely chopped
30g celery stalk, finely chopped
150g (1)onion, finely chopped
1 teaspoon clove garlic , finely chopped
30cc olive oil
1 bay leaf , salt and paper

Italian
cuisine

culinary sauce

1. Heat the olive oil and add garlic in a heavy sauce pan. Add carrot, celery, onion and a touch of salt and cook,stirring occasionally.



2. Add the meat, salt and paper, breaking them up into smaller chunks. Browned the meat.
Add bay leaf and wine. Allow the alcohol to evaporate.



3. Add the tomato sauce and stir. Lower the heat, Cover and leave to simmer for 1/2 hours to 1 hour.

4. Season with a sprinkle salt when the fat separates from the sauce like this photo.

June 9,
2009

dessert
cakes

Whole Wheat Pancakes

1 cup whole wheat flour
1 cup bread flour
1 tsp baking powder
1/3 tsp baking soda
2 tbs granulated sugar
1/4 cup apple, shredded
1 banana, mashed =1/2 cup mashed banana
1 cup milk
3 eggs(150g), beaten
butter or oil for cook
make 16cm diameter x 8

1. Mix wet ingredients together. Shift all dry ingredients together into a bowl.
2. Pour the wet mixture into the dry. Fold gently.
3. Heat butter or oil in a pan over a medium heat. Spoon the batter and cook
until bubbles break on the top surface and the bottom is browned.
4. Flip carefully and cook with a lid until cooked through.

5. Serve with maple syrup.

compare to "Plain Panceks"