Κυριακή 10 Ιανουαρίου 2010

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Green Tea Pound Cake


Ingredients

For this recipe, you will need:

* 2 large eggs
* 1 cup flour
* 2/3 cup sugar
* 1/2 cup butter
* 1 tbsp maccha (green tea powder)
* 1/2 tsp baking powder

Combine Dry Ingredients
In a large bowl combine together flour, baking powder and green tea powder and mix them with a wooden paddle.
Cream the Butter
Soften the butter at room temperature. Mash it slightly with a fork so it's easier for the mixer to handle it. Insert the mixer and turn it on high, then slowly add the sugar and continue mixing it until they're combined. Then gradually add beaten eggs until you get a mousse consistency of a batter.
Combine All Ingredients
With the mixer running add your flour mixture to your butter-egg bowl and continue mixing until the batter is smooth.
Bake the Green Tea Pound Cake
Preheat the oven to 180 degrees Celcious. Oil your loaf pan and pour the batter into it. Place your loaf pan in the oven for 30-40 minutes. You will see the pound cake is done when the sides of it turn golden brown and pull away from the pan. Take it out and cool it.

Serve it with a sprig of mint.

Σάββατο 9 Ιανουαρίου 2010

Green Tea and Soy Sauce Ice Cream recipe



(Servings: 4)
- 3 egg yolks
- 125g (4 1/2 oz.) granulated sugar
- 2 teaspoons soy sauce
- 200 ml milk
- 100 ml heavy cream
- 2 teaspoons (10g) granulated sugar for whipping heavy cream
- 1 Cup strongly brewed green tea (1 1/2 Teaspoons green tea leaves, with 250 ml boiled, not boiling, hot water)

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Mix egg yolks with sugar and soy sauce.
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Add milk to the egg mixture and strain. Cook over very low heat, stirring constantly with a wooden spatula until the mixture starts steaming and thickens slightly.
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Remove from heat and put pan in cold water; mix in cold green tea.
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Process mixture in an ice cream maker until partially frozen. Add heavy cream that has been whipped with sugar until soft peaks form. Continue processing until the mixture hardens.
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Serve with nuts or praline.
Enjoy!!
note that this japanese green tea ice cream isn't a strong green colour compared to others, I think the commercial green tea ice cream that is around must add colouring

Thanx

Mochi!!!

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Παρασκευή 8 Ιανουαρίου 2010

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Δευτέρα 4 Ιανουαρίου 2010

Caramel, pecan and dark chocolate tart recipe



Ingredients

1. 200g digestive biscuits
2. 75g butter
3. For the filling
4. 150g butter
5. 150g unrefined light muscovado sugar
6. 1/2 x 397g can Carnation Condensed Milk
7. 100g good-quality plain chocolate, broken up
8. 50g pecans, toasted and roughly chopped

Method

1. 1. Whizz the digestive biscuits in a food processor until finely ground. Melt the butter in a saucepan and stir in the ground biscuits. Mix well. Tip into a 20cm loose-bottomed fluted flan tin and, using the back of a dessertspoon, press into the base and up the sides to make the biscuit casing. Chill for 30 minutes in the fridge until set.
2. 2. Make the filling. Put the butter and muscovado sugar into a saucepan over a gentle heat and stir until dissolved. Add the condensed milk and bring to the boil over a gentle heat, stirring continuously. Stir for 2-3 minutes to make a golden caramel. Pour into the tart case and chill for 1 hour in the fridge.
3. 3. Put the plain chocolate pieces into a heatproof bowl over a pan of simmering water to melt, making sure the bowl is not touching the water. Leave to cool until slightly thickened. Spoon the chocolate into a sandwich bag and snip off the corner, then quickly drizzle in zig-zag lines over the tart. Sprinkle the tart with the chopped pecans and leave the cake to set in a cool place for 1 hour.

Mexican Dinner By Jamie



quesadillas with guacamole

starter
A quesadilla is basically a Mexican-style stuffed pancake, like a toasted sandwich, made with two tortillas sandwiched together with a cheese-based filling. They are warmed through and served with guacamole and sour cream. They are one of my favourite things to eat – Jools and I tend to have them every Saturday because we love them!

To make the guacamole I use 2 or 3 ripe avocados, 2 or 3 ripe deseeded tomatoes and a couple of deseeded red chillies, and I throw all this into a food processor with a handful of peeled and chopped spring onions and a good handful of fresh coriander. Once this has been chopped up nice and fine, I add a couple more chopped tomatoes, a good pinch of salt and half of another avocado, chopped, to give it a nice chunky texture. Transfer everything into a bowl and season carefully with sea salt, freshly ground black pepper and a good squeeze of lemon or lime juice. If you decide to buy ready-made guacamole, which is a bit lazy but probably very realistic, you can put it into a bowl and chirp it up a bit with a squeeze of lemon juice, a little extra salt and a bit of chilli to give it a kick.

To fill the quesadillas you will need a couple of big handfuls of grated Cheddar and/or red Leicester cheese, some finely sliced spring onions, a couple of handfuls of chopped fresh coriander, and a red pepper and some red or green chillies all deseeded and finely chopped. Mix all this up in a bowl and then sprinkle half a handful between two layers of tortilla. You can make up 4, 10 or even 20 quesadillas and keep them in the fridge until you need them if you want.

Some people like to fry them in oil, but this makes them greasy and is not all that healthy. You can grill them, but I like to put them in a dry non-stick frying pan on a medium heat, so that after about a minute and a half on each side you are left with a really crispy outside and an oozy, stringy filling. Serve the quesadillas cut into quarters, with the guacamole, sour cream and a beer.

PS You can also posh them up a bit using grilled chicken or seafood, leftover pork, shellfish, or a selection of grilled vegetables.

Steak