how to

ラベル:


Crepes
August 8, 2009

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

1.
Shift the flour and combine the sugar and salt.
Make a well in center; add the eggs.
Gradually corporate the flour into the eggs.
2.
Melt the butter until brown over low heat.
see "Beurre noisette on crepes (brown sugar) "

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



4.
Heat the pan and grease butter.
Using a ladle, pour the batter into the pan.
Rotate the pan to distribute the batter.
5.
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"
6.
The second side cook for only a few seconds.
7.
Serve with salmon and eggs.

related recipes

Crepes (brown sugar)


Flip crepes



Whole Wheat Pancakes






ラベル: ,


seasonal

ラベル:
drink & soup

ラベル:
world cuisine

ラベル:


Spanish

ラベル:
cookies

ラベル:

Potato cakes with smoked salmon
August 2, 2009

inspired by potato cakes with smoked salmon from "bills food"

4 sliced smoked salmon
2 small potatoes,peeled
10g butter, melted
1 tbsp cheese (parmigiano reggiano, shredded)
1 tsp flour
sauce
1 tsp yogurt
2 tsp lemon juice
1 tsp milk
1 tsp caper, chopped
make 4

1.
Grate the peeled potatoes and squeeze out any excess liquid.
Put the potatoes in a bowl and add the melted butter, cheese, flour,
salt and pepper.
2.
Heat the oil in a large pan. Spoon the potato mixture into the pan
and fry until golden brown on both sides.
3.
Cut the potato cakes into 4 pieces and put on a plate, top with the
salmon and drizzle with the sauce.
ラベル:
July 30,
2009


French cuisine

Quiche


200 x 10 min. + 190 x 30 min.


pâte brisée
baked blind for 10 minutes; see this
150g flour
75g butter
3g salt
filling
2 asparagus, chopped
1/4 red paprika, chopped
2 mushrooms, chopped
2 sausages, chopped
30g mozzarella cheese
bechamel sauce see this
10g butter
10g flour
100ml milk
100ml water
30ml cream
30g ricotta cheese
50g cream cheese





1. Prepare the pâte brisée dough and bake blind for 10 minutes.
2. Make bechamel sauce ,and add the ricotta cheese and the cream.
3. Heat the oil in a pan and cook the vegetables and sausages.
4. Put the fillings into the pie shell and pour the bechamel sauce.
Top with the mozzarella cheese.
5. Bake until browned.
ラベル:
Pâte brisée

250g flour
125g cold butter, chopped
90ml water
5g salt
dough

by hand
  1. Shift flour and salt into a plate.

  2. Cut the butter into small cubes.

  3. Rub it into flour by hand until it looks like sands.

  4. Make a well in the center again and pour the water.

  5. Mix together slowly to form a soft dough.

  6. Wrap in plastic film and flatten out.

  7. Rest in fridge for 24 hours.



by blender
  1. Slice the butter and Mix together with salt at blender until
    it looks like sands.

  2. Do no.5~ by hand.

    3. notes:
    : Do not let the butter melt. Put the dough in the fridge after no3.
    : Do not overknead. Too much air causes breakable tart shell after baking.

    ラベル:
    July 28,
    2009

    Italian
    cuisine

    Gnocchi with tomato sauce


    300g potatoes
    120g strong flour
    12g egg yolk
    30g parmigiano reggiano, shredded
    salt and pepper
    250cc tomato sauce; see this




    1. Put the unpeeled potatoes in a pot. Fill the pot with enough water
    to cover the potatoes and bring to a simmer.
    2.Reduce to medium heat, and simmer the potatoes until tender.
    3. Drain the potatoes and peel them. Let them cool on a wooden
    chopping board.
    4. Mash the potatoes and add the flour, knead gently until the flour
    is fully incorporated.



    5. Divide the dough into 4 balls and roll the each dough into a long
    rope, moving the palms of your hands back and forth.
    Put the dough in the fridge for 1 hour.
    6. Cut the ropes into small square gnocchi.
    7. Bring a pot of well salted water to a boil. Add the gnocchi into
    the boiling water. Give gentle stir and wait until the gnocchi float
    to the surface of the water, and then cook them for 1 minutes.
    Carefully drain the gnocchi in a colander and transfer them to the
    sauce and gently toss to coat.
    ラベル:
    July 27,
    2009

    drink
    soup

    world cuisine


    Masala Chai


    1 tsp black tea
    1 cardamom pod, gently crushed
    1 black peppercorns
    150cc water
    200cc whole milk
    1 tsp sugar; more to taste


    Put the water in a saucepan and bring to a boil. Remove
    from the heat and add the cardamom and black peppercorn.
    Let steep for a few minute. Strain into a fine strainer over
    a bowl.Rince the saucepan ,and pour the tea back into the pan.
    Add the milk and sugar.
    Add more sugar if you like. Serve hot.

    ラベル: ,

    July 26,
    2009

    morning goods


    Cherry Bruschetta


    100g ricotta cheese
    100g cherries, stem, pit and roughly chopped
    10g walnuts, chopped and toasted
    4 slices bread
    2 tsp icing sugar
    1tsp grand Marnier
    icing sugar for garnish



    1. Put the cheese, cherries, walnut, grand Marnierand icing sugar,
    and mix well.
    2. Grill the toasts until golden brown and spread the cheese
    mixture over the top.
    3. Grill until the surface bubbles.
    4. Dust the icing sugar and serve hot.

    ラベル:

    July 25,
    2009




    morning goods


    Oatmeal With Caramel Nectarine


    150cc oatmeal
    450 cup water
    10g butter
    2 tsp brown sugar
    1 fresh nectarine, cut, stones removed
    1 tbsp cream
    1 tbsp milk
    serve 2



    1. Put the oatmeal and the water in a saucepan.
    Cook until the oatmeal becomes thick and smooth.

    2. Melt the butter in a pan and add the brown sugar.
    Add the cream and the nectarine.

    3. Spoon the oatmeal into a bowl and top with the nectarine
    and milk.

    related recipes

    oatmeal scones



    oatmeal cookies






    ラベル:
    Subscribe to: Posts (Atom)