food at home

July 16,
2009

Vegetable & Chicken Skewers

150g chicken breast
5 mushrooms
1/2 green pepper
1/2 yellow paprika
1/2 red paprika
1/5 onion
1/2 papaya

for sauce
1 tsp sour cream or yogurt
1/2 tsp mayonnaise
1 tsp milk
1 tsp lemon juice
1 tsp chopped dill

5 wooden skewers, presoaked in water for at least 30 minutes

1. Cut the vegetables and the chicken.
Arrange as you wish on the wooden
skewers and season with salt.

2. Grill until cooked through.

3. To make sauce, mix all ingredients.
Served with the sauce or a couple of
lemon wedges.

dessert sauce & cream

creme au ganache

related:chocolate

pastry cream

green tea crème anglaise

crème anglaise

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

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

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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