Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pasta
1 onion - sliced
170g - ham
200g macaroni or other short pasta
55g unsalted butter
35g plain flour (T45)
2 tsp kosher salt
1 1/2 tsp sugar
2 tbsp heavy cream
1 tbsp parmesan cheese
Some shredded cheese for the topping
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.
1. In a small cooking pot, add all the soba tsuyu ingredients and bring it to a boil. Reduce the heat to low and simmer for about 1 min. Remove from the heat and set aside until it cools down. Then keep the sauce in an airtight container and store in the refrigerator until soba is ready.
2. In a large cooking pot, boil a potfull of water. Cook the soba noodles according to the package instructions (they depend on which kind of soba or brand you use). Or until your favorite tenderness.
3. Rinse the soba noodles in the cold water to get rid of starch before you serve.
4. Drain completely and divide soba among the serving plates. Garnish with shredded nori sheet on top.
5. Pour enough "soba tsuyu" from the fridge into a small bowl for dipping the soba and serve with a side of sliced leek and wasabi.
Asian & Wafu, Cooking, Egg, Everyday cooking, Fast & Yummy, Rice, Soup
180g steamed rice
400ml (or more) water
1/4 to 1/2 tsp salt
1 egg - beaten
1. In a medium size cooking pot, add the steamed rice and water. Bring it to a boil.
2. Once it boils, reduce the heat to low and simmer for about 15 to 20 min. Add more water if you like a more soup-like texture. The rice should be soft and thickened. Add salt and mix. If 1/2 tsp is not enough salt for you, then add more salt as per your taste.
3. Put the stove back to high heat and pour the beaten egg over the rice. Mix with a cooking paddle gently.
4. Serve in a rice bowl and garnish with green spring onion or another topping of your choice. I also like sesame, soja, umeboshi, furikake, konbu etc...
1. Coat the block beef with olive oil, salt, pepper and garlic and let sit for about 30 min.
2. On a frypan, grill the beef (only its surface) on all sides until well browned.
3. Preheat your oven to 110℃ degrees.
4. Place the roast beef onto a baking dish. I usually put aluminium foil on the baking dish. Bake for 50min.
5. Wrap the roast up tightly in the foil and let it rest outside the oven at room temperature. While it is resting, it will continue to cook.
6. In the meantime, making the sauce In the same frying-pan (just remove any burnt garlic bits) fry the garlic until fragrant. Add shallot and cook until browned. Then add butter. Once the butter is melted, add all the other sauce ingredients (soy sauce, worcestershire sauce, sugar and mirin). Bring it to a boil and add olive oil (1 tbsp). Then transfer to your serving plate. Almost ready!
6. Using a sharp knife, slice the roast beef into thin slices (as per your taste) and serve with the sauce!