Note the recipe:
For 6 Person (s)
Cost of revenue:
Level of difficulty:
Preparation time: 20 min
Cooking time: 25 min
Ingredients
for Chocolate
* Clean the cake:
* 80 g flour Supreme
* 125 g of chocolate pastry
* 125 g butter
* 125 g sugar
* 3 eggs
* 1 pinch of salt
* For the whipped cream:
* 20 cl of liquid full cream (cold)
* 1 packet of fixed chantilly
* 1 packet of vanilla sugar
Wine Agreement
for Chocolate
- A Cremant de Bourgogne (Burgundy)
- A Montlouis (White, Val de Loire)
Preparation
for Chocolate
Preheat oven to 180 ° C (Th.6).
Separate the whites yellows.
Melt the chocolate. Mix it with flour, sugar, salt, egg yolks and melted butter. Beat the white snow firm and incorporate them gently to the batter. Pour into buttered pan.
Bake for 25 min at 180 ° C (Th.6).
Turn out hot, wait a few hours before tasting.
Prepare the whipped cream by beating the liquid (very cold) with a whisk for 1 min. Add the vanilla sugar and whipped fixed packet.
Once the cream is the branches, stop beating.
Cuisineaz.com
Chocolate cake
3 x 7 min chocolate
(Jrt)
3 x 7 min chocolate
Note the recipe: 4/5
For 7 people
Cost of revenue:
Level of difficulty:
Preparation time: 7 minutes
Cooking time: 7 minutes
Rest time: 7 minutes
Ingredients:
* 1 tablet of good dark chocolate (the best 80% cocoa) 150 g
* 125 g of butter
* 5 cl or 1 c. milk tablespoons cream
* 125 g sugar
* 80 g flour
* 3 eggs
* 1 packet of yeast
* Optional but better: grated coconut, almonds or hazelnuts slender 30 to 50 g
* Whole almonds and orange peel to decorate the top
Abstract:
Easy, delicious and INRAT: yet cooked in the microwave! A great cake! I have experienced in schools where they celebrate many birthdays. Origin unknown but the mouth works well when revenues are good. I recommend not only for children!
Preparation:
Break chocolate into pieces and let them melt in a bowl in the microwave.
Add the butter into pieces and have it melt. Mix it with chocolate, sugar and milk (or cream). Add flour mixed with yeast in it, the whole eggs. Add almonds or walnuts or nuts or coconut.
Pour into a mold or other glass for the microwave (like mold board with a failed high enough because the cake will lift (7 or 8 cm).
Cook 7 minutes (check the cooking time may vary slightly depending on the power of your microwave).
cuisineaz.com
Really Vietnam
(Jrt)
Bánh mì
The Bánh mì is a typical sandwich of the elaborate Vietnamese kitchen with a baguette of bread blaco and ground rice. The sandwich contains some pickles of carrots, daikon, onions, coriander, and well meat or tofu. The most popular backfill of the bánh mì include the hog, the paté, chicken and chicharros. The contrast of flavors and textures is one of the characteristics of this sandwich, as well as its low price — what becomes a food it very popular of the Vietnam.
Bánh chưng
Bánh chưng is a traditional Vietnamese food consisting of glutinous rice in a square shape wrapped in dong leaves (Phrynium placentarium; lá dong in Vietnamese; a relative of arrowroot) and stuffed with mung beans, fatty pork, and black pepper. It is traditionally eaten during the Lunar New Year (Tết). Bánh chưng is served with pickled scallions, vegetable pickles or "dưa món", and/or fish sauce.
A few days before Tết, family members gather to prepare sticky rice, pork, mung beans, and banana leaves. Making bánh chưng requires a lot of care, from choosing ingredients to the preparation and cooking process. Bánh chưng are boiled for approximately 8 hours. Because bánh chưng have to be watched until they are done, the cooks gather their friends and neighbors to talk during the cooking night.
Traditionally, every house must have at least one or a pair of bánh chưng to be placed on their ancestor's altars. Before Tet, families often offer gifts of bánh chưng to other families, and it is typical for a family to end up with piles left of uneaten bánh chưng long past the holiday.
Canh chua
Canh chua (literally "sour soup") is a sour soup indigenous to the Mekong River region of southern Vietnam. It is typically made with fish from the Mekong River, pineapple, tomatoes (and sometimes also other vegetables such as okra or bạc hà), and bean sprouts, in a tamarind-flavored broth. It is garnished with the lemony-scented herb ngò ôm (Limnophila aromatica), caramelized garlic, and chopped scallions, as well as other herbs, according to the specific variety of canh chua; these other herbs may include rau răm (Vietnamese coriander), ngò gai (long coriander), and rau quế (Thai basil).
The sour taste of the soup comes from tamarind, which is mixed with a small amount of hot water; the mixture is then stirred for a few moments to release all the essence, and the liquid (minus the tamarind seeds and other solids, which are discarded) is then added to the soup.
When made in style of a hot pot, canh chua is called lẩu canh chua.
The dish is similar to the Cambodian dish samlar machu.
Varieties
* Canh chua me - made with tamarind; includes most varieties of canh chua
o Canh chua me đất or canh chua rau nhút - made with water mimosa (Neptunia oleracea)
* Canh chua cá - made with fish
o Canh chua đầu cá - made with fish heads
o Canh chua cá lóc - made with snakehead fish
o Canh chua cá bông lau - made with Pangasius krempfi catfish
o Canh chua cá lăng - made with Hemibagrus catfish
o Canh chua cá ngát - made with Plotosus catfish
o Canh chua cá trê - made with airbreathing catfish
o Canh chua cá linh bông so đũa - made with mud carp and Sesbania grandiflora flowers
o Canh chua lá giang cá kèo - made with Aganonerion polymorphum leaves and mudskipper fish in the genus Apocryptes
o Canh chua lươn - made with eel
o Canh chua cá hồi - made with salmon
o Canh cải chua cá - made with made with pickled mustard greens and fish
* Canh chua tôm - made with shrimp
o Canh chua tôm rau muống or canh chua rau muống nấu tôm - made with shrimp and water spinach (Ipomoea aquatica)
o Canh chua thơm nấu tép or canh chua thơm nấu với tép - made with pineapple and small shrimp
* Canh chua gà - made with chicken
o Canh chua lá giang gà or canh chua gà lá giang - made with chicken and Aganonerion polymorphum leaves
o Canh chua lá giang cá kèo - made with Aganonerion polymorphum leaves and mudskipper fish in the genus Apocryptes
* Canh chua rau muống - made with water spinach (Ipomoea aquatica)
o Canh chua tôm rau muống or canh chua rau muống nấu tôm - made with water spinach (Ipomoea aquatica) and shrimp
* Canh chua chay - vegetarian
* Canh chua măng - made with with pickled bamboo shoots
* Canh cải chua - made with pickled mustard greens
o Canh cải chua thịt bằm - made with pickled mustard greens and ground pork
o Canh cải chua sườn non - made with pickled mustard greens and baby back pork ribs
o Canh cải chua cá - made with made with pickled mustard greens and fish
o Canh cải chua ruột non or canh cải chua lòng heo - made with pickled mustard greens and pork intestines
o Canh cải chua nấu với bắp bò - made with pickled mustard greens and beef shank
* Canh chua Thái or canh chua Thái Lan - an adaptation of Thai tom yum
Phở
Ingredients and preparation
Phở is served as a bowl of white rice noodles in clear beef broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket). Variations featuring tendon, tripe, meatballs, chicken leg, chicken breast, or other chicken organs (heart, liver, tongue,[citation needed] etc.) are also available.
Broth
The broth is generally made by simmering beef (and sometimes chicken) bones, oxtails, flank steak, charred onion, and spices, taking several hours to prepare. Seasonings include Saigon cinnamon, star anise, charred ginger, cloves, and sometimes black cardamom pods.
Noodles
The noodles, called bánh phở in Vietnamese, are traditionally cut from wide sheets of fresh rice noodles similar to Chinese Shahe fen, although dried noodles (also called "rice sticks") may also be used.
Garnishes
The dish is garnished with ingredients such as green onions, white onions, coriander leaves (cilantro), ngò gai (culantro, or long coriander), Thai basil, lemon or lime wedges, and bean sprouts. The last five items are usually provided on a separate plate, which allows customers to adjust the soup's flavor as they like. Some sauces such as hoisin sauce, fish sauce, and the Thai hot sauce Sriracha, are popular additions as well. The herb ngò ôm (Limnophila aromatica) is sometimes added as well.
For the phở connoisseur, other garnishes which may be ordered on the side include hành trần (the white "bulb" portion of scallions, blanched in boiling broth) and hành giấm (sliced white onions with a dash of vinegar). These are only brought to the table when specifically requested, as opposed to the general platter of greens and lime wedges. The diner typically squeezes a few drops of lime juice onto the vinegared onion slices before eating them. The hành trần and hành giấm, when eaten with the beef slices, are believed to cut the fattiness and balance the strong beef aroma that some find overpowering.
Pronunciation
The Vietnamese word "phở" is properly pronounced with a falling-rising tone, as if asking a question. Its final vowel is not a long "o," but instead rhymes, at least to Anglophone ears, with the "u" in the English word "but". So the final pronuncuation can be phonetically indicated as "fuh?" in English.
Origins and regional differences
Phở originated in northern Vietnam and spread to southern and central Vietnam in the mid-1950s, after the defeat of the French and the eventual partitioning of the country. It is likely that phở came into being around 1910-1912, early enough in the new century. The communist government of North Vietnam forcibly closed many private phở businesses in the 1950s, opening government-run eateries in their place. Northern Vietnamese fleeing communist rule for South Vietnam introduced phở to their southern counterparts. Unlike in Hanoi in North Vietnam, the phở business flourished in South Vietnam, especially Saigon.[citation needed]
There are conflicting beliefs as to how phở came to be. Some believe it originated from French methods used in bouillon or consommé cooking. Oxen were valued work animals and were rarely eaten, but the arrival of the French had probably prompted servants to prepare a dish that suited the French palate. It is even said that phở, or at least the etymological derivation of that name for the dish, came from the French beef stew dish pot-au-feu, with phở being a Vietnamization of the word feu. The broth for pot-au-feu, as it is for phở, is prepared with a bouquet garni containing spices such as cloves and black pepper. Another word for phở, used in Vietnam while Chinese was still the national written language, is hà phấn (河粉; Cantonese: ho4 fan2);[citation needed] the Chinese characters are the equivalent of the Chinese he fen, which comes from Shahe fen (沙河粉), the original name for the rice noodles originating in the town of Shahe, Guangdong.
Others believe that phở possible origins more likely lie in China. China had ruled over Vietnam for over a millennium and greatly influenced Vietnamese culture, including cuisine. Cooking ingredients used in phở, such as spices also seen in Chinese cooking (see five-spice powder and red cooking), as well as the use of rice noodles, are all Chinese influences.
With the arrival of anti-communist Vietnamese exiles and refugees (that is, hailing from South Vietnam) in the post-Vietnam War period, phở was also gradually introduced to Western countries, especially to France and the United States.There are also many phở restaurants in Australia and Canada, as these countries also received many Vietnamese refugees and immigrants. Vietnamese immigrants also brought phở noodles to the former Soviet bloc countries, including Russia, Poland and the Czech Republic.
wikipedia
The Tandoori chicken
(Jrt)
The Tandoori chicken
The Tandoori chicken was Punjabi cooking that his existence could be investigated till the Mughal Sultanate time in South Asia. This food was still becoming food popular in this area but also in Asian.
Chicken for this cooking firstly was soaked thick batter of acid milk that was seasoned with salt masala - the garlic, ginger, the chilli and Indian pepper sorts depended on the feeling recipe that was wanted. Usually this cooking is served hot, but afterwards was made to be not hot in accordance with countries's West taste. Red pepper, the chilli powder and other spices gave the red colour to chicken. Kunir (turmeric) gave the colour oranye yellowish. In line with the modernisation, this red and yellow colour was results of food dye.
The Tandoori chicken was traditionally cooked in the underground oven (that was mentioned tandoor in India) with the high temperature. But, once more because of the progress of the time, this cooking could be prepared only by using the roasted implement normally.
wikipedia
Eggs on the dish with poultry livers
(Jrt)
Eggs on the dish with poultry livers
Note the recipe:
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 10 min
Time off:
Ingredients:
* Egg: 8
* Chicken liver: 300 g
* Shallot chiseled: 1
* Banyuls: 5 CL
* White wine: 1 c. Soup
* Veal jus: 1 dl
* Butter: 80 g
* Parsley: 1 c. Soup
* Salt and pepper
Preparation:
Butter dish may go on the fire.
Melt shallots chiseled in 30 g of butter, add the livers and make them stiffen quickly by keeping rosés, drain them on the plate.
Déglacez the pan with banyuls, white wine, the veal stock and let reduce, mount the whip sauce with the rest of the butter and put livers in the sauce.
Break 2 eggs per person in a buttered dish, salt pepper. Cook over low heat until the whites are made.
Serve by placing their livers and sauce alongside the eggs, sprinkle with chopped parsley.
cuisineaz.com
Omelette blown salmon
(Jrt)
Omelette blown salmon
Note the recipe:
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 10 min
Cooking time: 5 minutes
Time off:
Ingredients:
* Smoked salmon: 120 g
* Egg: 2
* Flour: 1 C. Coffee
* Lemon juice: 1
* Greek yoghurt: 1 c. Soup
* Tabasco: 1 trait
* Olive oil: 1 c. Coffee
* Chives: 1 C. Soup
* Salt and pepper
Preparation:
Separate the whites of egg yolks, working with the yolks and add flour 1 egg white, Tabasco, salt and pepper.
Beat the last white snow very firm with a pinch of salt, add the mixture gently precedent.
Heat oil in a frying pan anti-adherent, to distribute the egg mixture into the pan. Bake omelet as a few minutes on each side without rolling.
Put half the salmon on a platter of cold, add the omelet Spread the yogurt, salt, pepper, sprinkle of chives. Cover the rest of salmon.
Sprinkle with lemon and serve fresh.
cuisineaz.com
Sandwich crown in meat
(Jrt)
Sandwich crown in meat
Note the recipe: 5/5
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 5 minutes
Time off:
Ingredients:
* Bun round crown: 4
* Cold roast beef: 4 slices
* Lettuce: 8 sheets
* Worcestershire sauce: 1 c. Coffee
* Mustard: 1 C. Coffee
* Mayonnaise: 1 C. Soup
* Ketchup: 1 C. Soup
* Tabasco: 2 drops
* Small white onions: 1 jar
* Salt and pepper
Preparation:
In a bowl, mix mayonnaise, ketchup and Worcestershire sauce, spice with a few drops of tabasco depending on your taste.
Preheat the oven broiler position.
Tear lettuce into small pieces, drain and chop small onions.
Cut 2 small loaves in the direction of thickness, grill under the grill of the four sides with the crumb.
On 4 plates of service, have lower parts of the loaves, the party tartinez grilled with a little mustard. Garnish with lettuce, salt and pepper. Assaisonnezr with 1 C. Coffee sauce then remove 1 slice of meat. Add a second spoon sauce before distributing the onions. Spread the party hats toasted before they are put.
cuisineaz.com
Tourin with garlic
(Jrt)
Tourin with garlic
Note the recipe:
For 6 people
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 15 min
Time off:
Ingredients:
* Peeled garlic: 30 pods
* Coarse salt: 1 c. Soup
* Cloves: 2
* Water: 2 l
* Farmhouse bread: 6 slices
* Sage: part 1
* Olive oil: 3 c. Soup
* Ground pepper
Preparation:
Put water to boil with sage, cloves, 5 to 6 turns of the pepper mill, salt and peeled garlic cloves.
Reduce heat and simmer 15 minutes.
Grill the bread and brush it with olive oil.
Remove the branch of sage and cloves.
Book 1 clove of garlic per person and the soup mix.
In each plate, coarsely crush a clove of garlic, have a slice of toast and pour the broth over.
Accompany eventually grated cheese or shavings of Parmesan.
cuisineaz.com
Caviar
(Jrt)
Tray Pack the cauliflower and caviar
Note the recipe:
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 10 min
Time off:
Ingredients:
* Caviar: 4 C. Coffee
* Chervil: 6 sprigs
* Cauliflower: 0.25
* Salt and pepper
Preparation:
Cook the bouquets of cauliflower in boiling salted water, drain.
Keep a few bouquets to the scene and the rest mash with a fork, salt and pepper.
Garnish the bottom trays of mashed cauliflower, have caviar on top and the bouquets of cauliflower, sprinkle pluches of chervil.
cuisineaz.com
Eggs with polenta flour chestnuts
(Jrt)
Eggs with polenta flour chestnuts
Note the recipe:
For 6 people
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 20 min
Time off:
Ingredients:
* Figatellu (liver sausage): 150 g
* Plays beef: 100 g
* Ricotta: 500 g
* Egg: 6
* Pancetta (bacon bacon): 150 g
* Chestnut flour: 250 g
* Saltwater: 75 cl
* Salt and pepper
Preparation:
Boil salted water, add the sifted flour chestnuts.
Turn continuously until a dough more dense adhering to the walls of the pot.
Pour on a towel sprinkled with chestnut flour, bread shape by folding the sides of the towel.
Cut the sausages and let the dry brown in a skillet, warm book.
Cook the eggs on a plate.
Cut a slice of polenta and a slice of cheese per person.
Arrange on plate with eggs, meats and juices.
Taste polenta soaking in the cooking juices.
cuisineaz.com
Pasta with three cheeses
(Dvd)
Pasta with three cheeses
Note the recipe:3/5
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 5 minutes
Cooking time: 20 min
Time off:
Ingredients:
* Dirt: 450 g
* Mozzarella: 60 g
* Ricotta: 125 g
* Gruyère: 250 g
* Butter: 2 C. Soup
* Flour: 1 C. Soup
* Milk: 25 cl
* Salt and pepper
Preparation:
Cook the pasta in boiling salted water. Drain them.
In a saucepan, melt butter over medium heat. Add flour and mix well (making a roux).
Cut the cheese into pieces.
Put milk and cheese. Let the cheese melt over low heat.
Add pasta to the sauce cheese, pepper and mix well.
cuisineaz.com
Nid asparagus mimosa
(Dvd)
Nid asparagus mimosa
Note the recipe: 1/5
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 15 min
Time off:
Ingredients:
* Green asparagus: 1 kg
* Boiled egg: 3
* Cider vinegar: 1 c. Soup
* Hazelnut oil: 4 vs. Soup
* Oil: 1 C. Soup
* Orange juice: 1
* Salt and pepper
Preparation:
Cut the asparagus to the same length, peel them, let them cook in boiling salted water for approximately 15 minutes and drain.
Écalez the eggs, separate the whites of yellow, pass them separately in the blender cheese.
Émulsionnez vinegar with oil and orange juice, salt and pepper.
Cut the stalks of asparagus sliced, add the egg whites, half the vinaigrette, make dome in the center of serving platter. Arrange the asparagus in stars all around, sprinkle the egg yolk, sprinkle the rest of dressing.
cuisineaz.com
Pulp ham
(Dvd)
Pulp ham
Note the recipe: 4/5
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 5 minutes
Cooking time: 15 min
Time off:
Ingredients:
* Ham: 250 g
* Spaghetti: 450 g
* Mushrooms betting: 12
* County: 120 g
* Grated parmesan: 50 g
* Margarine: 2 C. Coffee
* Cream: 25 cl
* Dry white wine: 2 c. Soup
* Chicken stock: 1 c. Soup
Preparation:
Cook the spaghetti. Drain and reserve them.
In a saucepan, stir fry mushrooms in margarine.
Put cream, white wine and broth. Let simmer 5 minutes over low heat.
Cut the ham into strips.
Add the Parmesan and the county, let melt cheese. Add the ham and reduce heat to low.
Add the spaghetti, mix everything and write on plates.
cuisineaz.com
Frankfurters to cheese and to the bacon
(Dvd)
Frankfurters to cheese and to the bacon
Note recipe: 4/5
For 6 people
Cost of the receipt:
Level of difficulty:
Make-ready time: 30 min
Time of cooking: 15 min
Rest period:
Ingredients:
* frankfurter: 6
* Gruyere: 6 sticks
* bacon: 6 sections
* corn oil: 1 C. with soup
* garlic: 2 pods
* onion: 1
* crushed tomato: 1 box
* small pepper: 1
* basil: 1 C. with coffee
* vegetable stock: 1 C. with coffee
* cooked noodles: 500 G
Preparation:
Cut sausages to the ¾ in the direction length and deposit a cheese stick there.
Roll up each sausage in a section of bacon and make hold the whole with a spade out of wooden.
In an anti-adhesive frying pan, make heat oil and make cook sausages until the bacon is roasted.
Withdraw sausages and reserve them with the heat.
Peel and émincez onion.
Peel and chop the cloves of garlic.
Throw the fat which remains in the frying pan, add garlic and onion and make gild a few minutes.
Incorporate tomatos, pepper, the basil, the vegetable stock and make cook with average fire during 10 min.
Deposit noodles cooked on a dish of hot service.
Sauce Nappez and deposit sausages. Be useful at once.
cuisineaz.com
Dressed fish and mesclun
(Dvd)
Dressed fish and mesclun
Note the recipe:
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 10 min
Cooking time: 10 min
Time off:
Ingredients:
* Filet of cod: 4 pieces
* Egg: 1
* Crumbs: 100 g
* Cherry tomatoes: 4
* Mesclun: 200 g
* Oak leaf salad: 1
* Lemon: 1
* Pepper: 1
* Dill: 4 sprigs
* Olive oil: 4 vs. Soup
* Salt and pepper
Preparation:
Cut the pieces of cod in the rectangle.
Beat the egg in deep plate. Put the bread crumbs in another plate and pass each rectangle of fish in the beaten egg, then in bread crumbs.
Heat oil in a pan and when it is hot, cook the fillets breaded 2 minutes on each side.
Wash and wring salad. Épépiné Cut peppers into thin strips. Cut lemon into quarters purposes.
Arrange salad, tomatoes, sprigs of dill, pepper pieces, lemon quarters on the plates with breaded fillets.
Salt and pepper, pour a line of olive oil over salad and serve immediately.
cuisineaz.com
Scrambled eggs with onions and green beans
(Dvd)
Scrambled eggs with onions and green beans
Note the recipe: 3/5
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 5 minutes
Cooking time: 10 min
Time off:
Ingredients:
* Egg: 6
* Butter: 60 g
* Cream: 50 g
* Onions: 2
* Green beans: 300 g
* Salt 0.5 C. Coffee
Preparation:
Take back the onions in 1 c. Tablespoon of butter.
When they are golden brown, add the green beans.
Let the brown 3 min.
Break the eggs into a small buttered casserole.
Salt, pepper, and place the pan in a water bath.
Stir with whisk eggs until a cream without grumeau and thicker.
Add cream, onions and green beans.
Stir and serve.
cuisineaz.com
Gyoza: Japan Recipe
(Dvd)
Gyoza: Japan Recipe
Gyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough and the gyoza filling. The time consuming and difficult part of making of the dough can be skipped by buying premade dough pieces, which are available at some Japanese and Chinese grocery stores.
Ingredients:
(for 30 Gyoza)
* Dough:
o 170 mL water
o 200 g strong flour
* Filling:
o 200 g ground pork
o Cabbage
o Nira*: can be substituted by leek or green onion
*
o Leek or Green onion
o Garlic
o Ginger
o Sake*
o Soya sauce, salt, and pepper
o Sesame oil
* Dipping Sauce:
o Soya sauce
o Vinegar
* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.
Preparation:
Dough:
1.Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.
2.Put a wet towel over the dough, and let it stand for several minutes. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.
Filling:
3.Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
4.Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
5.Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.
Making and frying the Gyoza:
6.Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.
7.Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.
8.Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.
9.Put the gyoza on the table as shown in the image.
10.Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.
11.Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.
12.Dipping sauce: Mix the same amounts of soya sauce and vinegar together.
Serving and eating:
Eat gyoza pieces after dipping them in the dipping sauce.
General information:
In China dumplins are usually eaten either steamed, fried or in a soup. Japanese gyoza, however, are usually fried. There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable, etc.
japan-guide.com
Lobster-Asparagus Mousse
(Dvd)
Lobster-Asparagus Mousse
Ingredients:
1 teaspoon butter
1/2 cup finely chopped onion
1-1/2 cups canned asparagus, drained and 1/4 cup of the liquid reserved
2 envelopes unflavored gelatin
11-12 ounces lobster chunks (frozen or canned is fine)
1 can condensed cream of asparagus soup
3 (8-ounce) packages cream cheese
1 cup mayonnaise
1/2 teaspoon salt
Fresh parsley sprigs, thin cucumber slices, and halved Spanish olives for garnish
Crisp crackers and thinly sliced brown bread for serving
Instructions:
Melt the butter in a small skillet and sauté the onion over low heat until soft. Place the sautéed onion, canned asparagus, 1/4 cup of the asparagus liquid, the gelatin, and lobster in a blender or food processor and puree. In a large pot, heat the soup and cream cheese together over low heat, stirring until smooth. Add the pureed ingredients, mayonnaise, and salt to the soup mixture and cook over low heat until heated through but not hot. Pour into an oiled 2-quart mold and chill until set. Unmold onto a chilled platter, garnish with parsley sprigs, cucumber, and olives, and serve with crackers and brown bread.
Yield: 10-12 servings
Recipe from: Fashionable Food by Sylvia Lovegren (MacMillan).
Amish Tomato Ketchup
(Dvd)
Amish Tomato Ketchup
INGREDIENTS:
* 6 celery ribs, cut into 1/4-inch pieces
* 2 medium onions, peeled and diced (about 2 cups)
* 1/4 cup water
* 3 pounds tomatoes, quartered
* 5 Tablespoons vinegar
* 1 cup (packed) dark brown sugar
* 1/2 Tablespoon allspice berries
* 1/2 Tablespoon whole cloves
* 1/2 Tablespoon celery seeds
* 1 teaspoon ground mace
* 1/2 teaspoon salt
PREPARATION:
Place the celery, onions, and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes.
Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.
Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid. Stir in the vinegar, brown sugar, allspice, cloves, celery seeds, mace, and salt. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup is not sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes.
Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions.
Yield: 1-1/2 pints
Recipe Source: Farmhouse Cookbook by Susan Herrmann Loomis (Workman Publishing)
Reprinted with permission.
Homemade Tomato Sauce
(Dvd)
Homemade Tomato Sauce
Ingredients
1/4 cup extra-virgin olive oil
1 large onion, peeled, coarsely chopped (2 cups)
1 large carrot or 2 small carrots, peeled, coarsely chopped (about 3/4 cup)
3 garlic cloves, peeled, finely chopped
5 large tomatoes, coarsely chopped (4 cups) or 2 (28-ounce) cans whole tomatoes, drained, coarsely chopped
2 tablespoons tomato paste
Coarse sea salt to taste
Freshly ground black pepper to taste
Instructions
In a large heavy skillet, heat the olive oil over medium-high heat. Saute the onion and carrot for 2 to 3 minutes, reduce the heat to medium, cover and sweat the vegetables over medium heat for about 25 minutes or until soft and golden.
Add the garlic, stir well, cover and sweat for 5 minutes more or until softened. Add the tomatoes and tomato paste. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for about 10 minutes to blend the flavors.
Push the cooked sauce through a food mill or blend in a food processor and push through a sturdy, small-holed strainer into a large bowl. Add salt and pepper to taste.
The sauce can be cooled and stored in the refrigerator for up to 1 week or frozen up to 3 months.
Yield: 8 servings.
Variations
¥ Add 1/4 cup chopped fresh basil at the very end of cooking.
¥ Fry 6 to 8 fresh sage leaves in olive oil until golden brown. Gently crumble the sage over the pasta just before serving.
¥ Add 6 ounces of fresh goat cheese to the sauce.
¥ Add additional olive oil.
¥ Add 2 ounces of good-quality balsamic vinegar.
PER SERVING: Cal 108 (59% fat) Fat 7 g (1 g sat) Fiber 2 g No chol Sodium 50 mg Carb 10 g Calcium 18 mg.
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