Tuesday, 11 November 2014
How to Make strawberry Daifuku video
This is a video to show how to make strawberry Daifuku. It is very similar to the recipe on the blog already
enjoy
https://www.youtube.com/watch?v=7xd3NLTsiMc
japan
Japan
For
this week’s Recipes I have chosen to do Japan. Rice is a very popular
ingredient this is because it has been grown for 2000 years in japan. It is a
staple food for the Japanese. It was once used as currency. I’ll tell you how
to make Miso Soup, Donburi and Daifukumochi. So a little about them all. Miso
Soup is a very traditional Japanese dish. It is served with normally every
meal. Any ingredients can be used in Miso Soup. You can use a miso paste also
to make it. Donburi this is a rice dish that can include fish, meat and
vegetables. It also can be sweet and savoury. The sauce that you put on top can
be dashi, soy sauce or Mirin. Mirin is a type of ‘rice wine’ that is regularly
used in Japanese rice dishes. Danfukumochi or Danfuku is a rice cake full with
a sweet filling. The filling can be whole. E.g. a whole strawberry or a fruit
mixture. Danfuku were originally called habutai mochi because of its it was
such a filling food but it has been change to danfuku because it means great
luck rice cake as fuku can mean belly or luck. The danfuku is also used at
ceremonies or as gifts.
Starter:
miso soup
Main
Donburi
Dessert
Strawberry daifukumochi
Miso
Soup
Serves:4
Total time: 20 mins
Ingredients
- · 2 tsp dashi granules
- · 50g miso paste
- · 1 pack of silken tofu diced
- · 2 green onions
- · 950ml water
Recipe;
- 1. Chop the onions into slices
- 2. Place the dashi granules in a saucepan and boil
- 3. When boiling mix in miso paste and stir in tofu.
- 4. Add the onions
- 5. Let the soup simmer for 2-3 minutes
- 6. Serve
Chicken
Donburi
Serves: 4
Total Time: 40 mins
Ingredients:
·
2tsp oil
·
1 onion
·
2tsp fresh minced ginger
·
240ml chicken broth
·
60 ml soy sauce
·
4 tsp sugar
·
230g of chicken breasts or 4 chicken
breasts
·
1kg and 400g of baby spinach leaves
·
3 eggs
·
A 1kg bag of rice
Recipe:
- 1. In a deep frying pan lightly brown the chopped onions and ginger in some oil.
- 2. Ass the broth, soy sauce and sugar.
- 3. Cut the chicken into strips and then add to the frying pan.
- 4. Bring to the boil.
- 5. Cook the rice
- 6. Put the spinach into the pan and cook for about 1 minute until it has wilted make sure the pan is covered.
- 7. Beat the eggs
- 8. Pour in the eggs and stir the mixture
- 9. Cook for about 2 minutes
- 10.Spoon the rice into a bowl pour on the sauce and if you want you can sprinkle with tomatoes.
Strawberry Daifuku mochi
Serves: 6
Total time: 45mins
Ingredients:
- · 6 strawberries
- · 150g anko (sweet red bean paste)
- · 100g shiratamako (glutinous rice flour)
- · 20g sugar
- · 150ml water
- · corn or potato starch for dusting
Recipe:
- 1. wash the strawberries then cut off the leaves
- 2. divide tha anko into 6 balls
- 3. fully wrap apart from the tip the strawberries in the anko
- 4. mix the shiratamako and sugar together
- 5. slowly add the water until it is thick
- 6. microwave for 1 minute it should be white and floury
- 7. microwave for a further 1 minute it should be more yellowish and smooth
- 8. microwave for another 30 seconds it should look translucent
- 9. sieve some corn starch onto a tray divide the mixture into 6 balls
- 10.flatent them out and then place the anko cover strawberries in the centre and cover. Make sure the tip of the strawberry is facing down
- 11.twist the top to close
- 12.make sure you eat within 2 days
Sunday, 2 November 2014
France
France
This week I’m blogging about France and where certain
recipes came from and how to make them. Where is Camembert from? Camembert is a
traditional soft French cheese. It is said that a farmer’s wife from the
village of Camembert gave it some of the cheese to Napoleon. And it was named
after the village. French Canadian Tourtiere. This French Canadian dish has been
serve for many generations. It is traditionally served at Christmas in Quebec.
In the 1611 it was agreed that the Tourtiere was referring to the pastry that
covered a meat or fish pie. Éclair is the French word for lightning. it is
thought that they were called this because the chocolate sauce on top glistens
in the light. The Éclair is thought to have originated in the 19th
century in France. The Éclair is often associated with Marie-Antoine Careme.
She was a pastry chef and a member of the Royal family
Menu:
Starter:
Baked Camembert with Caramelized Onions
Main: French-Canadian Tourtiere
Dessert:
Éclairs
Baked Camembert with Caramelized Onions
Serves:
2
Total
Time: 50mins
Ingredients:
- · 2 red onions
- · 1 fully wooden boxed camembert
- · 1 garlic clove
- · 1 sprig fresh rosemary
- · generous glug white wine
- · 1 tbsp butter
- · generous glug balsamic vinegar
- · pinch of salt and black pepper to taste
- · 1 loaf fresh baked Mediterranean bread (shop bought is fine)
Recipe:
- Preheat the oven to 200 C
- Chop the Onions
- Get the Camembert and make incisions into the ride on the sides
- . Slice the garlic and get the Rosemary off the branch
- . Push the Rosemary and garlic into the hole you made in the cheese make sure they are right inside
- Fill the box that the Camembert was in with water. Cover the Camembert with tinfoil and place in box.
- Pour some white wine over the top of the cheese and loosely close the foil over the top
- Put in oven
- Melt butter in a pan. Add the chopped onions. Stir continuously. Cook until the onions wilt and are sticky
- Add some balsamic vinegar, salt and pepper. Keep on a low heat and stir occasionally
- The cheese is reading when it is all gooey with no hard bits. After about 30mins
- Get the loaf of bread and warm it up in the oven.
- Serve the Camembert in its foil. And spoon onto bread and place some onions on top
French-Canadian Tourtiere
Serves:
8
Total
Time: 2 hrs
Ingredients:
· 455g lean ground pork
· 225g lean ground beef
· 1 onion, diced
· 1 clove garlic, minced
· 120ml water
· 1 1/2 teaspoons salt
· 1/2 teaspoon dried thyme, crushed
· 1/4 teaspoon ground sage
· 1/4 teaspoon ground black pepper
· 1/8 teaspoon ground cloves
·
1 recipe pastry for a 9 inch double crust pie
Recipe:
1. Preheat the oven to 220 C
2. Put the pork, beef, onions, garlic, water, salt, sage, pepper,
thyme and cloves in a saucepan
3. Cook until the mixture boils reduce heat and simmer until the meat
is cooked (5mins)
4. Cool. Then spoon the mixture into the pastry. Place a lid made
from pastry on top pinch the edges to seal. Cut some slits in the top.
5. Cover the Pie with tinfoil
6. Bake in the oven for 20 mins the remove the foil and cook for a
further 15 – 20 mins
7. Let the pie cool then serve
Éclairs
Serves:
9
Total
Time: 1 hr
Ingredients:
- · 115 g butter
- · 235 ml water
- · 125 g all-purpose flour
- · ¼ tsp salt
- · 4 eggs
- · package instant vanilla pudding mix
- · 590 ml cold milk
- · 235 ml heavy cream
- · 30 g confectioners' sugar
- · 1 tsp vanilla extract
- · 56 g semisweet chocolate
- · 30 g butter
- · 120 g confectioners' sugar
- · 1 tsp vanilla extract
- · 45 ml hot water
Recipe:
- Preheat the oven to 230 C
- Grease some grease proof paper
- Place the butter and water In a saucepan bring to the boil. Stir until the butter melts.
- Reduce the heat then add the flour and salt. Stir until the mixture comes away from the sides and forms a stiff ball
- remove from the heat and add the eggs
- put the mixture into a piping bag with a No. 10 nozzle. Pipe onto the paper 10 x 3 cm
- bake for 15 mins. Then reduce heat to 165 C and bake for a further 20 mins
- cool completely on a wire rack
- In a bowl mix the milk and pudding mix. Beat the cream. Put in the sugar and vanilla and add the cream into the Pudding mix
- Chop the tops off the Pastry shells and pipe in the cream and replace the tops
- For the icing melt the chocolate and 30g of butter in a saucepan. Stir in the sugar and vanilla. Stir in the hot water one tbsp at a time.
- Mix until smooth then drizzle over the Éclairs
Subscribe to:
Posts (Atom)