• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • Etsy
    • YouTube
    • Amazon
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

August 28, 2020

Cold dan dan noodles

Cold dan dan noodles

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Cold dan dan noodles

Ingredients

Ingredient A

  • 30g toasted white sesame
  • 3 to 4 garlic cloves
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil

Ingredient B

  • 30ml soy sauce
  • 1 tbsp gold plum chinkiang vinegar or black vinegar
  • 1 tbsp toban djan / chili bean sauce
  • 1 tbsp + 1 tsp chicken bouillon powder or weipa
  • 1 1/2 tsp kosher salt
  • 1/4 tsp sugar
  • 1/2 to 1 tsp sichuan peppercorn oil
  • 800ml soy milk
  • 1L water
  • ramen noodles for 5 people

For the topping :

  • Amakara beef
  • 1 leek - cut into julienne

Instructions

  • 1. In a bowl, add ingredient A and blend with your hand blender or food processor until a smooth paste.
  • 2. In a cooking pot, cook the sesame paste from #1 and cook for a few minutes over medium heat.
  • 3. Add all ingredient B and cook for about 1 minute. Pour soy milk and water, add kosher salt, sugar and sichuan peppercorn oil (optional) and cook until almost boiling (not boiling!).
  • 4. Transfer into a heat-safe bowl and let it cool to room temperature. Then chill in the fridge until cold.
  • 5. Cook your ramen noodles according to the package directions. Drain and rince under cold water. Set aside.
  • 6. Pour the cold soup in a serving bowl and place the noodles. Top with amakara beef (or your choice) and julienne'd leek. Serve!

Notes

You can also enjoy with hot soup!

© 2022 Copyright Dans la lune

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

October 22, 2019

Tiramisu Cheesecake

Tiramisu Cheesecake

Print this recipe
Persons
15
Prep Time
40 minutes
Cook Time
2 hours
Total Time
2 hours, 40 minutes
Tiramisu Cheesecake

Ingredients

For the bottom and top cookies

  • 40g unsalted butter
  • 50g plain flour (T45)
  • 12g almond powder
  • 40g sugar (add some more if you like)
  • 1 to 2 tbsp instant coffee powder

For the cake

  • 200g mascarpone cheese
  • 50g cream cheese (e.g. philadelphia Plain Cream Cheese)
  • 85g white sugar
  • 200g heavy cream (whipping cream)
  • 5g gelatin - dissolve in 20ml water
  • 100g whole milk

For the topping

  • 5g unsweetened cocoa powder
  • 5g sugar

Instructions

  • 1. Line the bottom of a 15 cm circle cake pan (removable bottom) with parchment paper.
  • 2. Process flour, almond powder, sugar and coffee powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
  • 3. Spread the crumbs onto the baking sheet and bake for about 20 to 25 mins or until lightly brown at 160℃. Remove from the oven. Put aside 40g cookies for the topping.
  • 4. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside in the fridge.
  • 5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
  • 6. In a small pan, add the milk and heat it up to about 50~60℃ degree (do not boil), then add the dissolved gelatin. Melt it well and let it cool to room temperature.
  • 7. Pour the milk into the cream cheese mixture little by little and mix well each addition.
  • 8. In a another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
  • 9. Pour the cream cheese mixture into the cake pan (from the fridge). Crush the topping cookies which you put aside at the step 3, using a wooden stick and add cocoa powder and sugar. Mix well.
  • 10. Sprinkle the topping cookies onto the cake and let stand for at least 6 hours or overnight in the fridge.
  • Tip on How to unmold : wet a towel with hot water and apply to the side of cake pan gently. Place the cake mold onto the jar (like a jam jar) and slide the side or the cake pan down.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Sweet cooking

March 24, 2019

Pudding cake

Pudding cake

Print this recipe
Persons
15
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Pudding cake

Ingredients

  • 60g sugar
  • 1 tbsp water
  • 2 tbsp boiled water
  • 3 eggs
  • 10g condensed milk
  • 260g milk
  • 40g heavy cream
  • 50g sugar
  • dash of salt
  • 1 egg
  • 20g plain flour (or cake flour, T45)
  • 30g sugar
  • 10g unsalted butter

Instructions

  • 1. Making the caramel sauce Put the sugar (60g) and water (1 tbsp) in the cooking pot. Heat over medium-high heat. Swirl the cooking pot and even out the sugar liquid. Don't use any utensils to stir the sugar as it may crystallise.
  • 2. When it has reached the brown color you want, remove from the heat. Don’t wait too much or the the sugar will burn and the caramel will be bitter. Immediately add 2 tbsp boiled water. Swirl the cooking pot to mix evenly.
  • 3. Right away, pour the sauce into the mold (15cm dia). Set aside to cool.
  • 4. Making the pudding mixture Crack 3 eggs into a bowl and lightly beat them with a whisk. Try not to build up too much foam.
  • 5. In an another bowl, add a dash of salt, sugar, condensed milk, heavy cream and milk. Micro-wave for about 2 mins. Mix with a spatula until all the sugar is dissolved.
  • 6. Add the milk mixture thoroughly to the beaten egg and mix gently with a spatula.
  • 7. Pour the pudding mixture onto the caramel thoughtfully.
  • 8. Making the cake mixture In a mixing bowl add eggs and sugar. Whisk to combine with an electric mixer until the mixture whitens, doubles in volume and forms ribbons (about 5 to 6min). Slow down to low speed for a few seconds and then stop.
  • 9. Gently add the sifted flour and mix with a rubber spatula until incorporated.
  • 10. Pour the melted butter little by little into the cake mixture. Mix gently with a spatula until it is homogeneous. Do not over mix.
  • 11. Pour the cake mixture onto the pudding mixture.
  • 12. Pre heat the oven to 160C.
  • 13. Lower the temperature to 150C. Bake the pudding cake in a hot water bath for about 40 mins.
  • 14. Remove the pan from the water bath and set it on a wire rack to cool. Once it cools down to room temperature, then cover and refrigerate at least for a few hours or until it has set.
  • 15. Place a plate over the mold and turn it over, you're done!
© 2022 Copyright Dans la lune

 

Leave a Comment Filed Under: Cake, Chilled Desserts, Cooking, Cooking Recipe, Sweet, Sweet cooking

Like our products? Follow us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEWING PATTERNS, COOKING RECIPES & ACCESSORIES

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Mochi Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Chicken Isobeyaki December 21, 2021
  • Katsuo Furikake – Japanese Rice Seasoning August 29, 2021
  • Spinach Ramen Noodles with Philips Pasta Maker August 29, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Fresh pasta with Philips Pasta Maker August 1, 2020
  • Homemade Udon w Philips Pasta Maker March 20, 2020
  • Dans la lune Thanks for the kind words! I think I got the 2mm s
  • jill ross thank you for these great recipes I brought my mac
  • oscar mackenzie i love you
asian Bento chicken cooking cuisine Cuisine japonaise dejeuner diner dinner easy facile homemade japanese Japanese cooking Japonais japonaise lunch paris poulet quick rapide recette recipe resipi Rezept สูตรอาหาร お菓子 チキン ランチ ラーメン レシピ 作り方 作り置き 和風 夕食 手作り 日式 日本 時短 献立 簡単 自家製 食譜 레시피 일본

© 2022 DANS LA LUNE - Template by Bloom