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Dans la lune

April 3, 2021

Face Mask – easy and quick to make, less fog, no pattern

I tried to make masks of several styles and now I think this one is the best. Also it is very easy and quick to make. Then if you wear glasses, it will definitely fog much less. Here I show “Size M”. For the other sizes, please check the bottom of this page.

Draw the pattern as shown on your usual printing paper. Cut it. Then place it over the fabric and cut the fabric.

Fold both cuts in half and iron press them in the center.

Put them together face to face matching the center point. Then sew with 0.7cm seam allowance (the green dotted line).

Turn the mask and do the same for the opposite edge. Sew with 0.7cm seam allowance (the black dotted line).

Now both edges are done.

Turn the right sides out, and iron press along the top and bottom edges. Make sure to leave a gap of about 1mm so that “liner” does not show when looking from the front side.

Fold along the center line and cut off the corners. The green arrows show you where to cut, along the white lines. They are also drawn on the patterns for the other sizes at the end of this post.

Unfold and sew the top edge (with 7mm seam allowance) and bottom edge (with 1 to 2 mm seam allowance) as shown. As per the green dotted line.

If you have “nose wires”, it is time to use them now.

Insert a “nose wire” from the side in the space left by the 0.7mm allowance along the top edge, as shown with the green arrow. Feed it inside the space and place it at the center.

Once the nose wire is placed in the center, sew the sides at each end (the green lines, indicated by the arrows) with small stitches (i do #1). It will prevent the nose wire from moving.

Fold 4cm from the bottom and iron press.

Fold 5cm from the top and iron press.

Turn the mask to the other side and sew top and bottom with 1 to 2 mm seam allowance (along the green dotted line).

Turn to the other side again, fold out the top and bottom as shown. Mark 4 points on the right side of the outside mask, on the first fold line. Where red dots are indicated by the green arrows. Use a water soluble sewing pencil.

Now mark 4 other spots 1cm from the edge (top side) and 2cm from the edge (bottom side). This time they are on the liner fabric edge, as shown (the red dots below).

Match the marks together and clip the fabric in position.

Cut off the parts (right and left) outlined in green. Be careful not to cut into the front layer of the outer mask. The picture below shows the mask after cutting.

The below shows the result.

Then fold right and left outer mask to reach the liner (until green line). Then iron press :

Fold again to the place where you marked the spots and clip together (both sides).

Sew along the green line on both sides with 1 to 2 mm allowance. We’re almost done…

View from the other side :

Insert the elastic rope on both sides.

Tie up the rope taking your size into account :

Then move the rope loop so as to hide the knot inside the outer mask side fold :

Done :)

You can easily draw the pattern on a piece of paper using the following guidelines for the other sizes :

 

Leave a Comment Filed Under: Accessory, Handmade, Health, pattern, Sewing

March 28, 2021

Homemade Easy Ramen

Homemade Easy Ramen

Print this recipe
Persons
5
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Homemade Easy Ramen

Ingredients

For the soup base

  • 25g weipa or chinese chicken stock powder
  • 2 1/2 tsp hondashi powder
  • 5 tsp kosher salt
  • 3 garlic cloves - grated
  • 2 1/2 tbsp vegetable oil
  • 1 1/4 tsp [kobucha japanese kelp tea|https://amzn.to/314Gtoh (optional)|]
  • ---------------------------------------
  • Ingredients (for 1 person) :
  • 5g weipa or chinese chicken stock powder
  • 1/2 tsp hondashi powder
  • 1 tsp kosher salt
  • 1/2 garlic cloves - grated
  • 1/2 tbsp vegetable oil
  • 1/4 tsp kobucha japanese kelp tea (optional)
  • Ramen noodles for 1 person

Instructions

  • 1. In a cooking bowl, add all the soup base ingredients and mix well.
  • 2. Add some soup base in a serving bowl. Set aside.
  • 3. Cook your ramen according to the package instructions.
  • 4. Pour soup stock or boiled water into a serving bowl and mix to dissolve the soup base.
  • 5. Add ramen and your favorite topping. Today I top with char siu, scallion and sesame.
  • Enjoy :)
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Japanese, Pork

March 28, 2021

Taiwanese Castella Cake

Taiwanese Castella Cake

Print this recipe
Serving Size
15x15cm mold
Prep Time
30 minutes
Cook Time
1 hour, 30 minutes
Total Time
2 hours
Taiwanese Castella Cake

Ingredients

  • 55g vegetable oil (I use colza)
  • 5g unsalted butter
  • 70g plain/cake flour (T45)
  • 4 eggs
  • 70g sugar
  • 60ml whole milk
  • 1/2 to 1 tsp vanilla extract

Instructions

  • 1. Prepare a mold (15x15cm square), insert parchment paper. (Paper must be higher than the mold, by 3 to 5cm). Cover the bottom of the mold with 2 aluminium layers. Set aside.
  • 2. In a cooking bowl, add the oil and unsalted butter. Microwave 2 min at 600w to reach about 80℃. Add the flour, using a cooking sieve and mix well with an egg whisk. Set aside.
  • 3. In a small cup, pour the milk and add the vanilla extract. Mix and microwave 20 sec at 600w to reach about 40℃. Then add it to the cake mixture in one go. Mix well.
  • 4. Add egg yolks in 3 to 4 times. Mix lightly at each addition. Set aside.
  • 5. In an another bowl, add white egg and whisk with an electric hand mixer. Once it starts getting harder, start adding the sugar in 3 to 4 times. Whisk until medium peaks form.
  • 6. Add 1/3 of the egg white to the egg yolk mixture, mix well. Add another third, mix gently together. Finally add all the remaining white egg. Mix with a rubber spatula until egg whites and yolks are well combined.
  • 7. Transfer into the prepared mold and flatten the surface with a rubber spatula. Remove bubbles using a chopstick.
  • 8. In a oven-safe pan, over a folded cloth, place the cake mold. Add warm water (about 40℃), 2 to 3cm deep, and bake in a preheated oven (without fan) at 150C° for 1h ~ 1h 10mn.
  • 9. Drop from about 10cm height to prevent deflating. Unmold and transfer onto a wire rack. Gently remove the parchment paper.
  • 10 Cut in half the cake and slice to serve! You can also sandwich whipped cream in it and fruits to enjoy :)
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Bread, Bread & Pizza, Cake, Cooking, Cooking Recipe, Egg, Fast & Yummy, Food Yummy, Sweet cooking

February 6, 2021

Genmai Baguette with Roasted Rice

Genmai Baguette with Roasted Rice

Print this recipe
Serving Size
2 medium size baguettes
Prep Time
1 hour
Cook Time
15 minutes
Wait Time
1 hour, 30 minutes
Total Time
1 hour, 15 minutes
Genmai Baguette with Roasted Rice

Ingredients

For the 'genmai' :

  • 50g white or brown short grain rice
  • 2 tbsp water

For the baguette :

  • 200ml water
  • 250g bread flour (T65)
  • 5g fine salt
  • 2g malt powder (optional)
  • 2g dry yeast (i use saf)

Instructions

  • 1. Making Genmai Wash the rice and drain it. In a frying-pan (no oil), add the rice and cook for 1~2 minutes over medium heat. Then add water (2tbsp). Keep cooking until nicely browned. Once it turns brown, then reduce the heat to low. Set aside.
  • 2. In a cooking bowl, add flour, salt, malt powder (optional), yeast and the genmai you just made in #1. Mix well. Add water and mix with a spatula until it comes together. Cover with saran wrap and leave 15 minutes.
  • 3. After 15 min, mix about 1 min with a spatula. Cover and let sit for 15 minutes.
  • 4. After 15 min, mix a few times (about 20 sec). Finally cover and let rise in a warm place for a few hours or until it doubles in size.
  • 5. Dust the work surface with a bit of flour, then put the dough on it. Split it in 2 halves. Cover and let them rest 10~15 min.
  • 6. With the first half, using your hand, stretch the dough into a small (approximately) rectangular shape. Fold both sides length-wise over the centreline. Then fold again in the same way making sure you close the seam well (along the centreline). With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it and take shape too.
  • 7. Transfer the baguette to a floured cloth, seam side down to rest. When bough baguette doughs are done, lift up the cloth between the 2 baguettes into a pleat. It will help the dough hold its shape. Let it rise for about 40min (or more) in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
  • 8. Pre-heat the oven to 240℃ degree.
  • 9. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times (at a 45 degree angle) along its length, using a baker's lame, razor blade or a very sharp knife.
  • 10. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes.
  • 11. Remove from the oven and let it cool down on a wire rack.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Rice

January 22, 2021

Blue Butterfly Flower Pea Tea Latte

Blue Butterfly Flower Pea Tea Latte

Print this recipe
Persons
1
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Blue Butterfly Flower Pea Tea Latte

Ingredients

  • 250ml milk
  • 2 to 3g butterfly pea tea
  • 35ml boiling water
  • 1/2 tbsp sugar or more
  • steamed milk or whipped cream as topping

Instructions

  • 1. In a heat-safe cup, add 2 to 3g butterfly pea flower tea, pour the boiled water and let it rest.
  • 2. In a cooking pot, add milk and sugar, mix gently. Cook until almost boiling.
  • 3. Transfer into your serving cup (heat-safe) and pour the tea extract into the milk using a sieve.
  • 4. Add some steamed milk or whipped cream to serve.
  • Enjoy tea time at home!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Candies, Chilled Desserts, Cooking, Cooking Recipe, Fast & Yummy, Health, Soup, Sweet cooking

December 12, 2020

Chocolate Mochi

Chocolate Mochi

Print this recipe
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour, 20 minutes
Chocolate Mochi

Ingredients

  • 100g glutinous rice flour
  • 70g white sugar
  • 120ml water
  • 100ml milk
  • 60g chocolate (i use milk chocolate) - cut into small pieces
  • cocoa powder (unsweetened)

Instructions

  • 1. Spread some cocoa powder onto a plate and set it aside.
  • 2. In a bowl, add glutinous rice flour, sugar and mix well.
  • 3. Add milk and water, then mix well. Transfer to a cooking pot.
  • 4. Cook over medium heat. Mix gently with a silicone spatula. Once it starts to be thick, add chocolate and mix constantly until completely incorporated.
  • 5. Cook until it all comes together, silky and smooth. Spread some cocoa powder onto the workspace and place the mochi on it. Spread more cocoa powder over the mochi.
  • 6. Coat mochi with cocoa powder on all sides. Shape it to an about 2cm thickness. Cut into bite sizes, dust with more cocoa powder on all sides and place mochi on the plate you prepared.
  • 7. Cover with saran wrap and chill in the fridge before eating.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Chilled Desserts, Chocolate, Cooking, Cooking Recipe, Fast & Yummy, Mochi, Sweet cooking

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