Dans la lune

Macaroni Gratin

Macaroni Gratin

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pasta

Servings: 5 persons

Macaroni Gratin

Ingredients

  • 1 onion - sliced
  • 170g - ham
  • 100g shrimps
  • 200g macaroni or other short pasta

  • 55g unsalted butter
  • 35g plain flour (T45)
  • 1L milk

  • 2 tsp kosher salt
  • 1 1/2 tsp sugar
  • 2 tbsp heavy cream
  • 1 tbsp parmesan cheese

  • Some shredded cheese for the topping

Instructions

  • 1. Cook the pasta : bring water to a boil, stir in salt (1 tsp) and add the pasta. Cook the pasta according to the package directions. Drain well and set aside.
  • 2. Heat 1 tbsp oil in a large frying-pan over medium heat. Add the onion and cook until wilted.
  • 3. Add the butter in the pan and let it melt completely. Then add the flour to the mixture, stirring to combine with the onions.
  • 4. Pour the milk gradually. Mix well each time. Once all the milk is incorporated, add shrimps and ham, mix well. Then add also the seasoning salt, sugar, heavy whipping cream and parmesan cheese, stirring frequently. Cook for a few minutes.
  • 5. Finally, add the cooked pasta. Mix well.
  • 6. Divide the mixture into each baking dish. Top with shredded cheese (of your choice), as much as you want, over the gratin.
  • 7. Pre-heat the oven to 200℃. Bake the gratin for 15 min. Cover with alminium and bake 5 min more.
  • Serve hot!
https://atelierlalune.com/2020/02/macaroni-gratin-2/

Saikyo yaki Salmon – White miso marinated

Saikyo yaki Salmon in white miso

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fish, Food Yummy, Japanese

Servings: 5 to 6 people

Saikyo yaki Salmon in white miso

Ingredients

Instructions

  • 1. In a bowl, mix together the white miso paste, cooking sake, mirin and sugar until it forms a smooth paste for the marinade. Set aside.
  • 2. Sprinkle salt over the salmon and set aside for about 30min. Salt will draw excess water/liquid and smell from the fish.
  • 3. Gently pat dry with paper towel to remove the moisture of salmon. Do not wash with water after that!
  • 4. Pour half of the marinade sauce in a flat bottom container. Place the salmon in the container and pour the rest of marinade sauce on top of it so as to coat both sides.
  • 5. Cover with saran wrap and keep it in the fridge for 2-3 days.

    if you cook with the saucepan
  • 6. Wipe excess miso marinade off the fillets (use your hands, don't rinse it off). Heat up a grill pan lined with cooking sheet paper over medium heat and place the salmon skin down first. After a few minutes, turn the salmon over and grill the other side for another a few minutes until they are lightly browned or until the salmon is almost cooked through.

    if you cook in your oven
  • alt. 6. Preheat oven to 200ºC. Wipe excess miso marinade off the fillets (use your hands, don't rinse it off) and place the fish skin side up on a baking pan lined with parchment paper or silicone baking sheet. Then bake about 10 to 15 minutes or until the salmon is almost cooked through.
https://atelierlalune.com/2019/11/salmon-saikyo-yaki-marinated-with-white-miso/

Macaroni gratin

Macaroni gratin

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Pasta

Servings: 5 persons

Macaroni gratin

Ingredients

  • 1 onion - thinly sliced
  • 1 shallot - thinly sliced
  • 500g chicken thighs or breast - cut into bite sizes
  • 200g macaroni
  • 100g canned mushroom - sliced

  • 50g unsalted butter
  • 5 tbsp plain flour (T45)
  • 1L whole milk

    Ingredient A
  • 1 1/2 tsp kosher salt
  • 1 tsp sugar
  • 1/2 tsp honey
  • 1 maggy bouillon

  • Some of cheese - your choice

Instructions

  • 1. Cook macaroni in boiling water with salt according to the package.
  • 2. In a frying-pan, heat 1 tbsp olive oil (or vegetable oil) over medium heat, and cook chicken until no longer pink.
  • 3. Add onion, shallot and mushrooms, cook until the onion is softer.
  • 4. Add butter and melt it at medium heat, then add flour and mix well.
  • 5. Add milk little by little, stir constantly. When the sauce gets thicker, season with ingredient A. Heat it in a low heat for a couple of minutes until the milk starts bubbling (do not overcook), mixing constantly.
  • 6. Add macaroni and let it be well coated with the sauce.
  • 7. Transfer into the baking dish.
  • 8. Cover with mozzarella cheese, (or your choice of cheese) and bake in the oven at 200℃ for 30 to 40 mins.
https://atelierlalune.com/2019/10/macaroni-gratin/

Easy and quick roasted pork belly

Easy and quick roasted pork belly

Prep Time: 30 hours

Cook Time: 40 hours

Total Time: 70 hours

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork

Servings: 5 persons

Easy and quick roasted pork belly

Ingredients

  • 650g pork belly

Instructions

  • 1. In a large saucepan, place the pork belly and pour water to cover the pork completely (about 1cm more water above the pork). Add the ingredient A and bring it to a boil. Turn the heat to low and cook for about 30 to 40 min at low heat.
  • 2. In a frying-pan, add all ingredient B and bring it to a boil. Place the boiled pork from #1 on the sauce. Let it cook down while coating the sauce on all pork sides.
  • 3. Slice the pork and serve!
https://atelierlalune.com/2019/09/easy-and-quick-roasted-pork-belly/

Chicken Soboro / Ground Chicken

Ground Chicken (Chicken Soboro)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Asian & Wafu, Chicken, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Japanese

Servings: 5 to 6 people

Ground Chicken (Chicken Soboro)

Ingredients

Instructions

  • 1. Add all the ingredient into a cooking saucepan (I like to use a "Yukihira Saucepan" for this).
  • 2. Using chopsticks (5 to 6 chopsticks) mix them occasionally over medium heat until almost no liquid remains.

  • Serve with hot steamed rice!
https://atelierlalune.com/2019/05/chicken-soboro-ground-chicken/

Pilaf Rice

Pilaf Rice

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Rice, Seafood

Servings: 4 people

Pilaf Rice

Ingredients

  • 1/2 carrot - finely chopped
  • 1/2 onion - finely chopped
  • 3 rice cooker cups - uncooked Japanese rice (1 rice cooker cup = 150 g, so about 450g)
  • 100 to 150g raw shrimp - peeled and deveined
  • 1 mushroom can - sliced or brown mushrooms (about 150g)
  • 20g unsalted butter
  • 10g mayonnasie

Instructions

  • 1. In a non stick frying pan, melt the butter and mayonnaise. Cook onion and carrot lightly. Add the uncooked rice and sear until the rice turns clear (takes a few minutes).
  • 2. Add the ingredient A, shrimps and mushrooms. Bring it to a boil.
  • 3. Once boiled, cover and simmer for 15min. Remove from the heat and leave 10min more to steam (with the lid). Meanwhile immerse the green bell pepper in boiling water and set aside.
  • 4. When the rice is done, remove the lid and put the green bell pepper, then mix. Salt to taste if you like.
  • Serve hot!
https://atelierlalune.com/2019/03/pilaf-rice/