Dans la lune

Frozen yogurt with compressor machine

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Frozen yogurt with compressor machine

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Cooking, Cooking Recipe, Fast & Yummy, Ice Cream, Sweet cooking

Frozen yogurt with compressor machine

Ingredients

Instructions

  • 1. In a bowl, add yogurt, sugar, glucose powder, milk and heavy cream (vanilla syrup), mix well.
  • 2. Set the gelato mixing blade. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on the coldness of the mixture. In case, you should let it run until the mixture turns thick and creamy.
  • 3. Transfer the ice cream to a storage container, and let it freeze until you eat!
https://atelierlalune.com/2020/02/frozen-yogurt-with-compressor-machine/

“Hash brown” potato pizza

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"Hash brown" Potato pizza

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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

Servings: 5 to 6 people

"Hash brown" Potato pizza

Ingredients

  • 600g potatoes - cut into julienne
  • 80g ham - julienne
  • 100g shredded cheese
  • 3 garlic cloves - grated
  • 1/2 tsp fine salt
  • dash of pepper
  • 3 tbsp plain flour (T45)
  • 1/2 tsp sugar
  • 1 tbsp mayonnaise

Instructions

  • 1. In a large bowl, add all the ingredients and mix well until homogenous.
  • 2. Heat 1 to 2 tbsp vegetable oil to coat the bottom of your frying pan. Place the potato mixture on the heated frying-pan, and cook for about 3~4min.
  • 3. Flip them, using a frying-pan lid. Then cook for another 3~5 min until it is golden brown.
  • Serve hot!
https://atelierlalune.com/2020/02/hash-brown-potato-pizza/

Zaru Soba – Cold Soba Noodles – buckwheat noodles

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Zaru Soba - Cold Soba Noodles - buckwheat noodles

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Vegetables

Servings: 5 persons

Zaru Soba - Cold Soba Noodles - buckwheat noodles

Ingredients

    For the soba tsuyu (dipping sauce)
  • 250 ml water
  • 1 tbsp dashi powder
  • 50ml mirin
  • 30ml soy sauce
  • 1/2 tbsp sugar

  • 1 or 2 nori seaweed sheets
  • 1 leek - thinly sliced

  • Soba noodles for 5 people
  • wasabi (optional)

Instructions

  • 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.
https://atelierlalune.com/2020/02/zaru-soba-cold-soba-noodles-buckwheat-noodles/

Tamago gayu (Okayu) – Japanese rice porridge

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Tamago gayu (Okayu) - Japanese rice porridge

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Asian & Wafu, Cooking, Egg, Everyday cooking, Fast & Yummy, Rice, Soup

Servings: 1 person

Tamago gayu (Okayu) - Japanese rice porridge

Ingredients

  • 180g steamed rice
  • 400ml (or more) water
  • 1/4 to 1/2 tsp salt
  • 1 egg - beaten

Instructions

  • 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...
https://atelierlalune.com/2020/02/tamago-gayu-okayu-japanese-rice-porridge/

Beni shoga (red pickled ginger)

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Beni shoga (red pickled ginger)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

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

Beni shoga (red pickled ginger)

Ingredients

  • 80g fresh ginger - julienne
  • 1/2 tsp salt
  • 80g apple cider vinegar
  • 20g white sugar
  • a drop of natural red food color

Instructions

  • 1. In a small cooking pot, add the ginger, then add the boiling water. Bring it to a boil. Reduce the heat to low and simmer for about 1 min.
  • 2. Drain and let it cool to room temperature.
  • 3. Add vinegar, salt, sugar and red food coloring in a sterilized container/jar. Mix well.
  • 4. Transfer the ginger into the container. Cover and let it sit in the fridge overnight.
  • 5. The ginger will change color to a light pink.

  • Serve with Yakisoba, Okonomiyaki or anything else!
https://atelierlalune.com/2020/01/beni-shoga-red-pickled-ginger/

Wiener Sausage Bread

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Wiener Sausage Bread

Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy

Wiener Sausage Bread

Ingredients

  • 190g bread flour (T65)
  • 5g gluten flour
  • 30g plain flour/cake flour (T45)
  • 3.5g salt
  • 15g sugar
  • 100g milk
  • 20g water
  • 30g egg, sieved (keep the excess for brushing)
  • 15g unsalted butter
  • 3g dry yeast

    For the topping
  • mayonnaise
  • ketchup
  • aonori or basil flakes

Instructions

  • 1. Add all the ingredients in the pan of your bread machine. Add yeast in the yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
  • 2. When the dough cycle is complete, remove it from the machine and place it on a floured surface.
  • 3. Punch the dough down and divide it in 6 pieces. Cover it with a dry cloth. Let it rest for about 15min.
  • 4. Using a rolling pin, roll the dough back and forth, shaping it into a flat oval. Arrange on lined baking trays. Slash cut each in the middle, using a bread Scraper. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
  • 5. With a pastry brush, gently brush the surface with egg.
  • 6. Gently place each sausage on the bread.
  • 7. Pour mayonnaise and ketchup and sprinkle aonori or basil (the one you like).
  • 8. Bake in a preheated 180℃ oven for about 12 min. Remove from the oven and let it cool down on a wire rack.
https://atelierlalune.com/2020/01/wiener-sausage-bread/