July 12,
2009

French cuisine

Roast Chicken with herbed cheese


190 x 40 min

3 whole chicken legs
1 onion, cut into chunks
100ml wine (white)
1 tbsp olive oil
50g cream cheese
thyme
1/2 lemon

1. Put the thyme, onion, wine and lemon juice in a bowl with salt
and pepper.
Mix well and add the chicken, toss
well,then cover and refrigerate for 1 hour.

2. Blend the cream cheese and thyme.

Spread the cheese between the skin and the flesh.

Rub the chicken with the olive oil.

3. Place the onion on the tray and
put the chicken on top, skin-side-up.

Drizzle with the lemon juice and
sprinkle with thyme.

Roast for 40 minutes until browned
and cooked through.

June 10,
2009

cookies

chocolate

Chocolate Chip Cookies

190 x 10 min.~15 min.

210g bread flour
160g butter, at room temperature
70g icing sugar
15g cocoa powder
1 tsp baking powder
50g walnuts, chopped
50g chocolate chips
2 tsp condensed milk
make 24

1. Cream the butter and sugar until smooth.
2. Scrape down the bowl and add the condensed milk, the flour,
the baking powder and the cocoa powder.
Fold gently just until combined.
3. Add chocolate chips and walnuts.
4. Scoop out a ball of the dough and drop it onto a tray.
Flatten slightly.
5. Bake for 15 minutes and let it cool for 2 minutes on the tray,
and then remove.

Do not bake until firm.
Remove from the oven even if
they're still moistened a little bit.

June 9,
2009

cookies

Oatmeal Cookies

180 x 15 min.

40g butter
40g brown sugar
40g maple syrup
50g eggs
90g bread flour
65g oat meals
65g cereal mix
3g baking soda
make 20

cereal mix;
oats
rye
corn flakes
dried banana chips
dried raisin
shredded coconut

1. Cream the butter and sugar until smooth.
2. Add the maple syrup and the egg, beating until well combined.
3. Add the bread flour, baking powder, baking powder, oat meals
and cereal mix.Fold gently.

4. Scoop out a ball of the dough and drop it onto a tray.
5. Bake until they're still a little bit soft in the middle.
( They'll be firm after cooling )

July 7,
2009

Japanese cuisine

Soy Milk Tofu

485ml soy milk
300ml water
300ml "dashi" see
2 stick agar (bou-kannten)(16g), soaked in cold water
9g gelatin sheet , soaked in cold water

for "umamidashi;sauce"
120ml "dashi"(stock)
15ml mirin
2g dried bonito flakes.

for umami-dashi
Bring the dashi and mirin to a boil, add the dried bonito flakes.
Strain the liquid through gauze or a fine sieve.
Keep refrigerated

1. Soak the agar in a bowl of cold water for 3 hours.
Squeeze and discard the water.
Soak the gelatin sheet until it's soft.

2. Heat the soy milk in a pan until it reach about 40C.
Pour into a bowl; set aside.

3. Place the "dashi", water and the chopped agar in a pot.
Bring to a boil and simmer for 1 minutes over low heat.

4. Remove from the heat and add the gelatin sheet, stirring.
Pour the liquid through the fine sieve into a bowl.

5. Pour into the soy milk and mix well.

6. Pour the mixture into moulds and let it cool over a cold water bath.
Refrigerate until firm.

7. Served with chilled ummami-dashi(saue)and garnish
such as shredded ginger and yuzu.

Dashi (Japanese soup stock)

1000ml water
20g dried kelp
60g dried bonito flakes, shredded
30ml water

Japanese cuisine

culinary stock

1. Place the water and dried kelp in a pot.

2. Cook over low to medium heat for 10 minutes, ajusting the heat.
It should boil after ten minutes cooking.

3. Once boil, remove the kelp from the pot.
Make sure that the kelp is soft using a finger nail.

4. Add 30ml water to stop boiling and add dried bonito flakes at once.

5. Before it boils again, remove from the heat.

6. When the bonito flakes starts to sink to the bottom of the pot,
skim the scum.

7. Pour the liquid very gently into a bowl
through a sieve with cloth on top.

This is "the ichiban-dashi",
meaning the first dashi.

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Somen

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Soy Milk Tofu

July 4,
2009

dessert
cakes

Crepes (brown sugar)

100g flour
10g brown sugar
2 eggs (100g), beaten
200ml milk
30g butter for Beurre noisette
pinch of salt
make 20cm x 8~9

1. Shift the flour and combine the sugar and salt.
2. Make a well in center; add the eggs.
Gradually corporate the flour into the eggs.

3. Pour every 1/4 of the milk into the batter,stirring
until smooth.

4. Melt the butter over low heat
until brown.

the browning process of Beurre noisette

1.Melts butter in a pan over low heat.
2.Butter bubbles come up.
3.The bubbles become smaller.
4.Stop cooking before the small bubbles disappear.

5.Pour into the batter and stir until well combined.

6. Heat the pan and grease butter.
Using a ladle, pour the batter into the pan.
Rotate the pan to distribute the batter.
7. When the bottoms of the crepes have a golden
brown color, Loosen the edges with a pallet knife and
flip them over. see "how to flip crepes"
8. The second side cook for only a few seconds.

July 3,
2009

Italian
cuisine

French cuisine

Tofu Hamburgers with pitta

for burgers (mini)
150g lean ground beef
120g tofu
1/4 onion, chopped
1 egg (50g)
25g milk
60g bread, chopped
1/8 paprika, chopped
mozzarella cheese, sliced and cut into 2cm x 3cm
1/5 tsp mustard
for pitta
see" bread "
cut into half
( make 8 )

1. Heat oil in a skillet over medium heat and sauté the chopped
onion until cooked through; Set aside
2. In a bowl. mix the lean ground beef and salt and pepper until well
combined.(optional)
In a small bowl, whisk the egg. Add tofu, chopped bread, milk,
cooked onion and salt and pepper.
3. Shape into oval 8 patties. press down to form a dent in the center.
4. Heat oil in a skillet over low heat.
Cook on each side and pour 100 ml water (or more), covered until
cooked through.

4.Place the chopped paprika over the hamburgers and cover with
the cut cheese.
5.Bake in 190C oven until the cheese is melted.
6. Dab each pitta with the mustard. Stuff each with burgers.

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pitta bread

July 2,
2009

Japanese cuisine

seasoal

Somen

adapted from "Japanese Cuisine"

serve 2
100g somen (2 bunch)

for "tsuke dashi"
200ml "dashi"(stock) see
25ml "kaeshi"
15g dried shrimp

for garnish
1 ginger, shredded
2 "ooba; perilla", sliced
1 "mioga;Japanese ginger", sliced

for "kaeshi"
300ml soy sauce
100ml mirin
15g sugar
1. Bring the mirin to a boil over low heat in a pot.
Add the soy sauce and the sugar,Simmer for 5 minutes.
Place in fridge for a week and use for somen "tsukedashi".

for "tsukedashi"
1. Boil water and pour over the dried shrimp.
Drain them.
2. Place the "dashi", "kaeshi", and the dried shrimp in a pot
and bring a boil.Take the fat off ,and remove from the heat.
Let it cool.

for somen
1. Bring water to a boil and cook somen for a few minutes.
2. Place into cold water ,rinse and let cool.
3. Drain and serve with chilled "tsukedashi" and garnishes such as
shredded ginger and chopped lentils.

somen
This noodles are normally served chilled.
They're called "neumen" if they're served hot.
Served with shredded ginger.
(Soba noodles are served with wasabi.)
"tsukedashi"
Feel free to buy good "tsukadashi ( mentsuyu )" at supermarket.

myouga