Dans la lune

Macaroni Gratin

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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/

Chicken wrap

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Chicken wraps

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Asian & Wafu, Chicken, Cooking, Cooking Recipe, Cuisine, Everyday cooking

Servings: 4 to 5 people

Chicken wraps

Ingredients

  • 4 boneless, skinless chicken thighs

Instructions

  • 1. In a small bowl, add all the seasoning ingredients and mix. Set aside.
  • 2. Stab the chicken thighs with a fork. Place them in the seasoning mix and soak for about 30 min.
  • 3. In a frying-pan, heat 1 tbsp vegetable oil and place the chicken (skin side down first), removing excess seasoning sauce. Cook until lightly browned. Cover and simmer for about 3 min.
  • 4. Pour the remaining sauce and continue cooking until it's syrupy or until reaching your desired thickness.
  • 5. To serve, spread some sauce and mayonnaise on each wrap. Top up with leek (or cucumbers), chicken. Roll up and eat!
https://atelierlalune.com/2020/02/chicken-wrap/

Katsu curry

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Katsu curry

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

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

Servings: 5 persons

Katsu curry

Ingredients

  • 600 to 800g boneless pork shoulder - cut into sliced about 2cm thickness each
  • 2 eggs - mix with 30 ml milk
  • some panko/bread crumbs

  • 1 tbsp vegetable oil
  • 2 garlic cloves - finely chopped
  • 1 carrot - finely chopped
  • 2 onion - finely chopped
  • 1 thumb of ginger (8g) - finely chopped
  • 1/4 apple - grated

  • 1.2L water
  • 1 maggie cube
  • 1/2 tbsp soy sauce
  • 170 to 190g curry roux (depends on your taste)

Instructions

  • 1. In a big cooking pot, heat 1 tbsp oil, cook the garlic and ginger until fragrant. Add carrot and onion and cook until the onion is lightly browned. Then add the grated apple and mix.
  • 2. Pour the water. Add maggie cube and soy sauce. Bring to a boil.
  • 3. Add the curry roux. You can use 170~190g or you can simply stop when get the thickness you like.
  • 4. Now make the katsu Stab the pork with a fork. Season the pork pieces with salt and pepper, then dust with flour. Now dip them in the beaten egg mixture. Finally coat with panko bread crumbs, evenly, pressing down gently. Both sides should be completely coated.
  • 5. In a frying pan, heat up the cooking oil over medium high heat until it reaches 180℃. Fry the pork until both sides are golden brown, turning them in the oil once or twice. Drain on a plate covered with paper towels.
  • 6. Slice the cooked tonkatsu into strips. Serve the steamed rice in a plate or bowl and place the sliced tonkatsu on top. Now pour curry sauce. Garnish with the chopped green long onion or with beni shoga over the rice if you like.
https://atelierlalune.com/2020/02/katsu-curry/

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/

Chicken Yakitori

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Chicken Yakitori

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Uncategorized

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/

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/