culinary sauce
dashi (Japanese soup stock)
bechamel sauce
tomato sauce
bolognese sauce
Sweet Potatoes
August 29, 2009
200 x 20min./ make 10 (5cm diameter)
300g sweet potatoes, baked and peeled
40g butter, at room temperature
20g sugar
2tsp (10g) condensed milk
1 pinch of salt
40g butter, at room temperature
20g sugar
2tsp (10g) condensed milk
1 pinch of salt
Mash the baked potatoes and butter in a bowl.
Add sugar, salt and condensed milk. Mix well.
Scoop the potato mixture and place on the baking tray lined with baking sheets.
Flatten balls slightly with the bottom of a glass or something.
Bake until edges are lightly brown.
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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
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.
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