Dans la lune

Chewy choco chip cookies – quick version

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Chewy choco chip Cookies – quick version

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Chewy choco chip Cookies – quick version

Ingredients

  • 100g white sugar
  • 150g brown sugar
  • 1/2 tsp salt
  • 110g unsalted butter - melted
  • 1 tsp maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 160 g cake flour or plain flour (T45) - sifted
  • 1/2 tsp baking soda - sifted
  • 200g of your favorite chocolate (white, milk, black caramel...) - cut into chunk

Instructions

  • 1. In a large bowl (or in the bowl of your stand mixer), whisk together the sugars, salt and butter until a paste forms with no lumps.
  • 2. Add maple syrup, egg and vanilla. Mix well.
  • 3. Sift in the flour and baking soda, then fold the mixture with a spatula. Do not overmix.
  • 4. Add the chocolate chunks and incorporate with a spatula or with your hand. Then chill the dough for at least 1 hour.
  • 5. Pre-heat the oven 180C degree.
  • 6. Make balls of dough (about 40g each / or your own preference) and place on a cooking sheet.
  • 7. Bake for about 9 to 10min until the cookies look puffy but the centers still look soft. Do not overbake.
  • 8. Remove from the oven and allow to cool on the trays for about 5 minutes, then transfer the cookies to a wire rack to cool down completely.
https://atelierlalune.com/2019/05/chewy-choco-chip-cookies-quick-version/

Banoffee pie

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Banoffee pie

Prep Time: 20 hours

Cook Time: 1 hour

Total Time: 21 hours

Yield: 21cm circle pie mold

Banoffee pie

Ingredients

    For the cookie dough
  • 50g plain flour or cake flour (T45)
  • 50g wholemeal bread flour (T150)
  • 30g sugar
  • 45g unsalted butter - softened
  • dash of salt to taste (optional)

  • 45g unsalted butter - melted

  • 1 can condensed milk (397g)

  • 2 to 3 bananas - thinly sliced
  • 250ml heavy cream
  • 25g white sugar
  • chocolate shavings or cocoa powder to dust on top

Instructions

  • 1. Make the caramel filling Place the can of sweetened condensed milk at the bottom of your pressure cooker. Fill with water until it covers the top of the can. Water should be at least 3 to 4cm over the can.
  • Cover and lock the pressure cooker. Turn the heat to high. When the pressure builds up, turn the heat down to low and cook at high pressure for about 15 to 20min. Finally turn off the heat and let the pressure come down naturally.
  • Remove the can (watch out it's hot!) from the cooker and let it cool before opening the can. Set aside.
  • 2. Make the crust Add all the cookie ingredient (except melted butter) into your food processor. Pulse several times to mix until the dough comes together.
  • Spread the cookie mix or roll it out on the baking sheet appropriately and bake for 15 to 20 mins at 170C degree.
  • 3. Transfer into a zipped top bag add the melted butter. Crush with a rolling pin.
  • 4. Press the mixture into the bottom of your pie dish. Spread it slightly up the sides of the dish too. Refrigerate the crust until you use.
  • 5. Assemble the cake Pour and spread the caramel filling over the crust. Slice bananas thinly and lay them over the caramel.
  • 6. Whip together heavy cream and sugar until soft peaks form. Then spread the cream onto the sliced bananas.
  • 7. Then top up with shaving chocolate or cocoa powder. Chill the banoffee pie in the fridge for a few hours before serving to set.
https://atelierlalune.com/2019/05/banoffee-pie-2/

Topinambour Sandwich with pork

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Topinambour sandwich with pork

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour, 40 minutes

Yield: 5 to 6 people

Topinambour sandwich with pork

Ingredients

  • 5 to 6 topinambour (about 500g) - cut into slices (about 3mm) and soak in vinegar (lemon) water for about 30min.
  • 3 to 4 garlic cloves - finely chopped
  • 25g fresh ginger - fincly chopped
  • 520g graged pork
  • 1 leek - roughly chopped

    Ingredient A
  • 1/2 tsp fine salt
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • 2 tsp soy sauce
  • 2 tbsp katakuriko/potato starch
  • 2 tsp chicken stock powder or torigara chicken stock powder

  • 2 eggs - mix with 80ml milk
  • some cake or plain flour
  • some panko / bread crumbs

Instructions

  • 1. In a bowl, add garlic, ginger, grated pork and ingredient A. Mix well to combine. Set aside.
  • 2. Drain the topinambour and gently pat them dry with a paper towel. On a slice of topinambour, place about 1 tbsp filling from #1 and spread. Cover with another slice of topinambour on top and press down to make a sandwich.
  • 3. Combine 2 eggs with milk. Coat the lotus roots 'sandwich' with katakuriko/potato starch thinly. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
  • 4. Put a tiny amount of panko in the hot oil to check if it is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.
  • 5. Serve hot!
https://atelierlalune.com/2019/04/topinambour-sandwich-with-pork/

Curry Udon without curry roux

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Curry udon without curry roux

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 5 people

Curry udon without curry roux

Ingredients

  • 2 tbsp vegetable oil
  • 2 to 3 garlic cloves - finely chopped
  • 25g fresh ginger - finely chopped
  • 1 onion - sliced
  • 1 carrot - cut into strips

  • 350g pork - thinly sliced

    Ingredient A
  • 40g plain flour (T45 or cake flour)
  • 25g curry powder
  • 1 tsp cumin powder
  • 1 tbsp brown sugar

  • 25g unsalted butter

  • about 1 L water or more

    Ingredient B
  • 1/3 tsp instant coffee powder
  • 1 tsp unsweetened cocoa powder
  • dash of salt to taste (optional)
  • 1 beef stock cube
  • 2 tbsp worcestershire sauce
  • 1 tsp soy sauce
  • 2 tsp hondashi powder
  • 1 tsp honey
  • 1 tbsp mirin
  • fresh udon noodle or dried udon noodle for 5 people

Instructions

  • 1. In a frying pan, heat 1 btsp oil and fry the pork and carrot until wilted. Set aside.
  • 2. In a cooking pan, heat 1 tbsp oil and fry the garlic and ginger until fragrant. Add the onion and cook until lightly browned.
  • 3. Add the butter and "Ingredient A". Mix to combine and cook over low heat till the butter is melted.
  • 4. Add the water little by little, mix well after each addition. Use the water up to 1L or more if needed.
  • 5. Once it boils, add the ingredient B.
  • 6. Add the cooked carrot and pork from #1 and bring it to a boil. Simmer for about 15 to 20 minutes.
  • 7. Meanwhile boil a lot of water in a large cooking pot and cook udon according to package directions. Drain well.
  • 8. Serve udon in each serving bowl and pour the curry soup on top of it.
  • Serve hot!
https://atelierlalune.com/2019/04/curry-udon-without-curry-roux/