Dans la lune

Chicken Yakitori

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Chicken Yakitori

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

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Servings: 5 persons

Chicken Yakitori

Ingredients

  • 4 chicken thighs and skin - cut into bite sizes
  • 1 chicken breast - cut into bite sizes
  • 1 or 2 leeks - cut into about 3cm and cut in half

    For the sauce
  • 80ml soy sauce
  • 80ml mirin
  • 30ml cooking sake or white cooking wine
  • 3 tbsp sugar
  • 1/2 tbsp brown sugar

Instructions

  • 1. In a small bowl, add all the sauce ingredients and set aside.
  • 2. Thread chicken pieces and leek on skewers and grill or broil, turning occasionally until lightly browned from both sides.
  • 3. Reduce the heat to low and cover. Simmer for about 5 min.
  • 4. Pour the sauce over the skewers and cook until the sauce has thickened, turning them a few times.
  • Serve hot!
https://atelierlalune.com/2020/02/chicken-yakitori/

Soba in hot soup

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Soba in hot soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Soup, Vegetables

Servings: 5 persons

Soba in hot soup

Ingredients

    For the tenkasu
  • 60g cake flour (T45)
  • 100ml water
  • 1/4 tsp salt

    For the topping
  • 2 leek - finely sliced

  • Soba for 5 people

Instructions

  • 1. In a large cooking pot, add water (2L) and bring it to a boil, add "katsuodashi pack" if you have and simmer for about 5 min. Remove it from the water.
  • 2. Add all the soup ingredients and bring it to a boil. Set aside.
  • 3. Make the tenkasu In a small bowl, add flour, salt and water. Mix well. In a small cooking pot, add about 2 to 3 cm of oil and when the temperature reaches about 160℃, sprinkle the tenkasu batter, using a egg whisk.
  • 4. Deep-fry until they are lightly browned. Transfer onto the paper towl to remove excess oil.
  • 5. In a big cooking pot, add water and bring it to a boil. Add the soba noodles, and stir gently, so they don’t stick together. Cook until al dente or how hard you like your soba.
  • 6. Drain the soba noodles and wash the noodles in cold water to get rid of any slimy texture.
  • 7. Then put the soba noodles into the boiling water to warm up again. Once they are warm, drain well and place them into a serving bowl.
  • 8. Pour the soup and sprinkle sliced leek as much as you want and then "Tenkasu".
  • Serve hot!
https://atelierlalune.com/2020/02/soba-in-hot-soup/

Roast Beef in the oven

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Oven Roast Beef

Beef, Cooking, Cooking Recipe, Everyday cooking, Food Yummy

Servings: 5 persons

Oven Roast Beef

Ingredients

  • 1kg top round roast beef
  • 3 garlic cloves - grated
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • dash of pepper

    For the sauce
  • 1 tbsp olive oil
  • 2 to 3 garlic cloves - grated
  • 1 shallot - finely chopped
  • 20g unsalted butter
  • 2 tbsp soy sauce
  • 1 tbsp worcestershire sauce
  • 1 tbsp brown sugar
  • 2 tbsp mirin

Instructions

  • 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!
https://atelierlalune.com/2020/01/roast-beef-in-the-oven/

Coleslaw salad

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Coleslaw salad

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Salad, Vegetables

Servings: 5 to 6 persons

Coleslaw salad

Ingredients

  • 500g cabbage - finely chopped
  • 1 onion - finely chopped
  • 1 carrot - finely chopped
  • 2 tsp salt

    For the dressing
  • 2 tbsp heavy cream
  • 60g mayonnaise or more
  • 1 tbsp apple cider vinegar
  • 30g sweetened condensed milk
  • 1/2 tsp honey mustard (or just mustard)

  • a dash of pepper
  • a dash of salt to taste (if necessary)

Instructions

  • 1. In a bowl add cabbage, onion, carrot and salt (2 tsp). Toss to combine. Let it sit for about 30min to draw out excess water. Drain well.
  • 2. In a big bowl, combine all the dressing ingredients and mix. Add the vegetables from #1 and stir until combined well.
  • 3. Cover and refrigerate before serving.
https://atelierlalune.com/2020/01/coleslaw-salad/

Seafood Cream Croquettes


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Seafood Cream Croquette

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Food Yummy, Seafood

Servings: 5 persons

Seafood Cream Croquette

Ingredients

  • 1 tbsp olive oil
  • 1 onion - thinly sliced
  • 50g unsalted butter
  • 40g plain flour/cake flour (T45)
  • 600g milk
  • 2 tsp scallion - chopped
  • 1 tsp kosher salt
  • pepper to taste

  • 100g small shrimps
  • 150g crab stick - roughly chopped

  • 1 egg mix with 50g milk
  • some panko/bread clumbs
  • some plain flour (T45)

Instructions

  • 1. In a frying-pan, heat 1 tbsp olive oil and fry the onion until browned.
  • 2. Add the butter and melt completely, then add the flour. Stir and mix well.
  • 3. Add milk little by little and continue simmering until thick, stirring occasionally with a spatula.
  • 4. Add scallion, kosher salt and pepper. Mix.
  • 5. Add shrimps, crab sticks and mix well.
  • 6. Remove from the heat and transfer the mixture on a plate or a baking pan. Cover with plastic wrap and keep it in for about 1h or until it's firm.
  • 7. Lightly wet your hands with water and make small portions. The shape can be rough at this stage, it does not matter too much.
  • 8. Dip each croquette (in this order) in flour, egg then panko. Make sure to coat with panko evenly all around, making the croquette into a nice round shape.
  • 9. In a large cooking pot, heat the oil on medium-high heat to about 170C degree or until small bubbles appear around your chopstick. Deep fry 2 or 3 croquettes until all sides are nicely brown.
  • 10. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining croquettes.

  • Serve hot!
https://atelierlalune.com/2020/01/seafood-cream-croquette/

homemade “teuchi” udon

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homemade "teuchi" udon

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

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

Servings: 3 people

homemade "teuchi" udon

Ingredients

Instructions

  • 1. In the mixing bowl of your KitchenAid, add flour, gluten powder and potato starch. Mix well with a hand whisk. Then fit KitchenAid with the dough hook.
  • 2. In a small cup, add salt and water. Mix well until dissolved.
  • 3. Slowly drizzle in water mix, scraping down the sides of the bowl as needed while you mix at the lowest speed. Continue until the dough comes together into a shaggy dough.
  • 4. Transfer the dough out to the work surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
  • 5. Divide into 3 equal pieces on the work surface. Cover with plastic wrap. It is OK if the dough is not smooth at this stage.
  • 6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed the piece of dough through the Roller. Feed it through again at the same (thickest) setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. It usually takes me about 10 times and sometimes more. In the beginning the dough will be ragged. As you repeat, after more runs, it will get silky and smooth alright.
  • 7. Once the dough is smooth, turn the dial to the next thickness setting 2 and run the dough through once or twice.
  • 8. Repeat #6 and #7 with the rest of dough balls.
  • 9. Attach the Spaghetti Cutter and run the dough through to cut it. Dust generously the noodles to coat them with potato starch and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
  • NOTE: you can also cut by hand. Check out the video below!
  • 10. Get a large pot of water boiling. Add the noodles to boil there for 10min. Now you can stir them gently but only at the very beginning. It is better not to touch the udon after that, or they might become very fragile and break down into short bits. Strain and rinse the udon noodles with running water to remove the gooey texture from the surface. Immerse the washed udon back in boiling water to warm them up. Pull them out again of the water, serve in a bowl before pouring the hot soup.

  • You can enjoy the cold udon, directly after the cold water rinsing with tsuyu!
https://atelierlalune.com/2019/12/homemade-te-uchi-udon/