Tiramisu

-Ingredient-

• Egg yolk                               1ea
• Lady finger                           100gm
• Mascarpone Cheese             150gm
• Cream cheese                       75g 
• Cream                                  150g 
• Espresso Coffee                   70ml 
• Sugar                                    1/4cup 
• Kahlua                                  2 tsp 
• Cocoa powder

-Method of preparation-

1. Whip cream with electric mixer until peaks form and are stiff.
2. Use whisk to mix egg yolks with1/4cup  sugar, cream cheese and 150grams of mascarpone until smooth and creamy.
3. Fold  mascarpone mixture into whipped cream.
4. Mix kahlua with coffee 
5. Dip, one at a time, lady finger into coffee mixture , completely submerging, but DO NOT let the lady fingers get soggy (this will cause your Tiramisu to be runny and not set up correctly). One by one, Place a thin layer of dipped lady fingers into bottom of cake pan.
6. Place another layer of mascarpone mixture on top of dipped lady fingers. 
7. Repeat steps 5 and 6 until topped off with layer of mascarpone mixture on top.
8. Just before serving dust liberally with cocoa. If you want to be more lavish some grated chocolate is nice too

                                                Park Ki-bbeum(Albert)

Chocolate Eclair - Park hye lyn

Ingredient

• 1/2 cup butter
• 1 cup water
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 eggs
• 1 (5 ounce) package instant vanilla pudding mix
• 2 1/2 cups cold milk
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 (1 ounce) squares semisweet chocolate
• 2 tablespoons butter
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 3 tablespoons hot water 

Method

1. Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
2. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
3. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
4. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
5. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving. 

Leek and potato soup- Park hye lyn

Ingredient

1. 1.8L  chicken stock
2. 8 medium sized  leek , finely sliced
3. 3 medium sized white onions, finely sliced
4. 2 medium sized potatoes , finely sliced
5. 100g butter
6. 200ml  double cream
7. salt and pepper to taste
8. 1 small bunch chives, chopped

Method

1. Bring the stock to the boil. Sweat the leeks and onions in butter in a large pen until they are soft, but do not allow to color. Add the finely sliced raw potatoes and the boiling stock and cook over a high heat for 10 minutes.

2.Add the cream and cook for a further 2 minutes. Puree the soup with a stick mixer then pass through a fine sieve.

3. Pour the soup into serving bowls and garnish with a sprinkling of chives

Grilled Chicken With Linguine and Cajun Cream Sauce

-Ingredients-

4 boneless chicken breast halves, without skin

blackened seasoning mixture or Cajun seasoning.

2 cups heavy whipping cream

1 tablespoon flour

1 tablespoon butter

1 1/2 to 2 teaspoons Cajun seasoning (Emeril's Louisiana Spice, Chachere's, etc.)

several drops of Frank's Red Hot Sauce or Tabasco, more or less, to taste

dash freshly ground black pepper

1/2 teaspoon Worcestershire sauce

salt, to taste.

1 large tomato, seeded, diced

4 green onions, thinly sliced

16 ounces linguine

-Method of prparation-

1. Trim chicken, wash, and flatten slightly to make uniform in thickness. Sprinkle all over with a blackened  seasoning mixture or Cajun seasoning.

2. Heat a stovetop grill over medium-high heat, or preheat broiler or other grill. Sear chicken for about 2 minutes on each side. Reduce heat to medium and continue to cook, turning, for about 5 minutes.

 
3. Prepare sauce. Simmer cream for about 4 minutes to reduce. Blend flour with butter; whisk into the cream. Add remaining seasonings, tasting and adjusting as necessary. Keep warm.
 
4. Meanwhile, cook linguine or fettuccine in boiling salted water, following package directions; drain well.
Arrange hot cooked linguine on serving plates. Slice chicken and arrange on each serving or linguine.

5. Spoon sauce over each serving. Sprinkle with diced tomatoes and green onions.

Paul (Lim Baul)

Crepe Suzette

-Ingredients-

• Orange         4 ea
• Butter           120 gm
• Egg               2 ea
• Milk              250 ml
• Multi Flour    125 gm
• Sugar            75  gm

-Method of preparation-

1. Prepare the crepe dough : Mix 125 gm flour with 2 eggs, 250 ml milk, 20 gm melted 

    butter and 1 pinch of salt. Strain through a china cap and rest the dough about 2 hours.

    After this time cook the crepes, using a coated pan.

2. Prepare the orange sauce : Slice julienne style half orange  skin  and  blanch   3times.    Caraelize the sugar and deglaze with 250 ml orange juice, add the julienne and simmer     5 minutes. Add the butter and keep warm.

3. Spread some sauce on the crepes and fold.

4. Warm the crepes with the remaining sauce and serve.

           Paul (Lim baul)

Stuffed Chicken Breast

Ingredients

•   200gm Chicken Breast
•   20gm Shallots
•   Asparagus
•   Baby Carrots
•   16pcs sun-dried tomato halves
•   40g butter
•   200g button mushrooms, sliced
•   100ml chicken stock
•   full cream
•   baby potatoes
•   4 cloves garlic, crushed
•   10g rosemary, chopped
•   20ml olive oil
•   5tsp salt
•   2tsp black pepper
•   20g parsley, chopped

Method

1. Preheat oven to 200c
2. Flatten the chicken breasts, season with salt and pepper, and place two pieces of sun-dried tomatoes down the middle of each.
3. Roll the breasts, tie with kitchen thread, and sear on all sides in a pan with a drizzle of olive oil. Reserve.
4. Sweat the onion with the butter. Add sliced mushrooms and chicken stock. Reduce and add cream. Season and simmer for 10 minutes.
5. Wash the potatoes and blanch in boiling water for 10 minutes and set aside. When cool enough to handle, slice into halves (the potatoes should be three-quarters cooked.)
6. Place the potatoes on a roasting tray around the chicken. Add crushed garlic, rosemary, olive oil, salt and pepper and cook in the preheated oven for 20 minutes.
7. Remove the thread and slice the chicken. Place on a serving plate with potatoes aside. Coat with the mushroom sauce, sprinkle with chopped parsley and serve.

Apple Crumble

Ingredients

  Crumble:

• 300g/10½oz plain flour, sieved pinch of salt 
• 175g/6oz unrefined brown sugar 
• 200g/7oz unsalted butter, cubed at room temperature 
• Knob of butter for greasing 

  Filling:

• 450g/1lb apples, peeled, cored and cut into 1cm/½in piece 
• 50g/2oz unrefined brown sugar 
• 1 tbsp plain flour 
• 1 pinch of ground cinnamon

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. 
3. Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit. 
4. Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. 
5. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling. 
6. Serve with thick cream or custard.

Salmon timballo with hollandise sauce

Ingredients

• 100g Salmon
• 120g freash cream
• 1ea egg white
• butter
• 1ea egg yolk
• vinegar
• salt
• pepper

Directions

1. bland salmon with freash cream, seosoning(to taste)
2. steamed no1 25min
3. make a Clarified butter.
4. mixed egg yolk, salt , pepper, essence in a bowl
5. whipped no.3 on boiled water, add no.2
6. out of salmon mousse
7. plating and serve

Spicy Stuffed Squid

Ingredients

• 1 cup water
• 1/2 cup uncooked white rice
• 3 squid
• 1/4 cup raisins
• 1/4 cup pine nuts
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves crushed garlic
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 (14.5 ounce) cans stewed tomatoes
• 1 onion, chopped
• 4 cloves crushed garlic
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons dried oregano
• 3 teaspoons anchovy paste
• 1/2 cup white wine
• salt and pepper to taste 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 7x11 inch baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Cut the head and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the colored skin from the body. Rinse under cold water and set aside.
3. In small bowl combine the rice, raisins and pine nuts.
4. Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet. Cook until soft. Add the chopped squid tentacles, and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper.
5. In a large skillet saute the onion and 4 cloves garlic until soft. Stir in the red pepper flakes and oregano. Add the tomatoes with juice, anchovy paste and wine. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper.
6. Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce over all and bake at 350 degrees F (175 degrees C) for 1 hour.  

DiCaprio SH

Baked apples.

Ingredients


Apple 4 pc
Cinnamon 1 tp
butter 4Tb
Brown sugar 1 Tb
White sugar 4Tb
 -for pie crust
All-purpose Flour 350g
Baking powder 1Tsp
Butter 115gm
Vanilla Extract 1Tsp
Cream cheese 1Tbsp
Salt 1/2 Tsp
Pepper 1/2 Cup



Direction

To make a pie crust, Mix dry ingredients. 
Melt butter and mix with wet ingredients.
Mix the both and roll out the pie crust appropriately.


De-core the half apple and dip in water.
Place the half apple on the center of rolled out pie crust.
Fill the de-cored portion with cinamon, white sugar and brown sugar.
Wrap the aplle with pie crust and remove the anu excess crust.
Brush each pastry with an egg white(1Egg white with 1 tsp of white sugar whisked in a separated bowl).
Bake in a preheated 170 degree Oven for 40 minutes.
Remove from the Oven.
Sprnkle the powdered sugar.
Place the cheddar cheese on top and melt with fire.
Serve.

DiCaprio SH

Gim-Bop(Korean Style rice roll/Cho hyun kyun, Juna)

Ingredients

• spinach, steamed  1bunch
• carrots, cut in long thin strips  2 ea
• yellow pickled radish, cut in long thin strips 1ea
• vinegar  2tbsp
• sugar  1tbsp
• thick sliced ham or Spam, cut in long thin strips and fried 1piece
• egg, fried like omelet and cut in long thin strips  1ea
• cooked rice  3cups
• sesame seeds 1tbsp
• sesame oil  2tsp
• roasted seaweed sheets  1package

Method

1. Stir fry carrots with salt and pepper.

2. Mix radish with vinegar and sugar.

3. Mix rice with the sesame seeds and sesame oil.

4. Place one seaweed sheet on a bamboo sheet. Put rice on half of the sheet and add 2 pieces of spinach, 1 carrot strip, 1 radish strip, 1 ham strip, 1 egg strip on top of rice. Roll in a log and squeeze tight. Use some rice to stick the seaweed together to keep it rolled.

5. Place a little sesame oil in your hands and rub it on the seaweed roll.

6. Put a little sesame oil on knife to cut roll.

Pissaladiere (Cho hyun kyung, Juna)

Ingredients

• Garlic  10mg
• Onion  400gm
• Anchovy fillet  25-30gm
• Black olive  50gm
• Hard flour  150gm
• Pure olive oil  80ml
• Yeast  3gm
• Salt (dough)  2gm
• Pepper  some
• Basil, Thyme  some

Method of preparation

1. Prepare the dough : Combine 90ml water and yeast, mix with the flour, 50ml olive oil, some salt and knead until the dough is smooth and elastic. Cover and rest for in a warm area.

2. Slice onion and chop the garlic. Sweat with olive oil without browning (about 20 minutes), add thyme, basil and season with pepper

3. Slice the black olive and anchovy

4. Roll out the dough 4mm thick, spread onion, lay anchovies and black olives

5. Bake at 220 degree for 6-7 minutes and serve

brazing chicken breast ,garnished pamesan

- Ingredients -

• pasta noodle
• Parmesan cheese
• olive oil
• bottom mushroom
• fresh cream
• sour cream
• tomato
• chicken stock
• etc.(your choice something)
• chicken breast with wing

- Method of Preparetion -l

1. boiled pasta noodle after cooling
2. grated Parmesan cheese , roasted oven
3. simmering : chicken stock, sour cream, cream, mixed
4. pasta noodle and sauce plate in dish
5. brazing in a sauce , seared chicken breast
6. plating , on top a breast
7. garnished, rosemary an tomato small dice

Dish : Spanish Chorizo (Am David)

Bonjour ;-)

    - Ingredients -

• 1/2 cup/120 mL cream sherry
• 2 tbsp/30 mL kosher salt
• 1 cup/240 mL smoked paprika
• 1 1/2 tsp/7.50 mL Insta Cure No. 2
• 2 tsp/10 mL dextrose
• 2 tsp/10 mL granulated garlic
• 2 tsp/10 mL coarsely ground black pepper
• 2 lb/907 g boneless pork butt, certified, 70/30, cut into 1-in/3-cm cubes 5 lb/2.27 kg boneless pork butt, certified, cleaned of fat and sinew, cut into 1-in/3-cm cubes
• 2 lb/907 g pork belly or jowl fat, 50/50, cut into 1-in/3-cm cubes
• 7 ft/2.13 m prepared hog casings, or as needed

    - Method of Preparetion -

1. In a small mixing bowl, combine the ingredients for the seasoning mix.
2. In a large mixing bowl, combine the cubed pork butts with half of the seasoning mix. In another bowl, combine the 50/50 pork with the remaining seasoning mix. Transfer each meat to resealable plastic bags, press out all the air, and refrigerate overnight.
3. Semifreeze the pork butt and 50/50 pork.
4. Grind the pork butt through the coarse plate (3/8-in/9-mm) into a mixing bowl set over an ice bath. Reserve under refrigeration.
5. Grind the 50/50 pork through the medium plate (1/4-in/6-mm) into a mixing bowl over an ice bath.
6. Combine the ground pork butt and the 50/50 pork and transfer to a mixer fitted with a paddle attachment. Mix on speed #1 for 1 minute, then on speed #2 until the mixture is sticky, 15 to 30 seconds.
7. Make a taste tester and adjust the seasoning if needed.
8. Place the mixture into a sausage stuffer, making sure there are no air pockets. Stuff into the prepared casings. Measure, pinch, and twist into 5-in/13-cm lengths, and tie with twine.
9. Hang the sausages on sausage sticks in the refrigerator overnight to air-dry and form a pellicle.

    
  Bon Appetit~

AM,Andrea - 2

Korea traditional food in winter : Rice and redbean porridge

We used to eat 'Rice and redbean porridge' in Koorea. why are we eating this porridge? From the old times, Korea has the 24 division of the year. One of divisions,"Dong-ji", is originated in China. Gonggongssi is a man. A man' son dead so, he became a ghost. To defeat the ghost, the neighbors were eating this porridge.

Ingredients

portion : 2

Redbeans 200g

rice 45g

glutinous rice flour 50g

water 1400ml, 150ml

salt, sugar

Method

1. Rince the rice and drain. In the pot, boil the water with the red beans until the red beans become soft.

2. Drain softed red beans in the sieve. remove the red beans skin.

3. Pour the water with the skin-removed beans. add the rice and simmer untill softened.

4. Mix the glutinous rice flour, water and salt. make a circle shape the glutinous rice dough(called "Sae al sim")

5.  Add the "Sae al sim" in 3.

6.  Season and Place on a bowl. 

Dessert : Panna Cotta recipe (Am David)

 Bonjour ;-)

- Ingredients -

* Gelatine  -   15 gm                                   

* Cold  Water                                            
* Cream    -   5 liter                                      
* Sugar     -  150 gm
* Vanilla Essense    -   2 tea spoons
* Strawberry   -   200 gm
* Icing sugar   -   25 gm
* Balsamic    -   5 ml
* Mint  

-  Method of Preparation -

1. Soak gelatin leaves in 2 liters of cold water until soft.

2. Bring the cream to the boil in a casserole. Add sugar, Vanilla essence and the gelain leaves

( which have been squeezed of excess water. )

3. Cool mixture to at least 35 ˚C and pour into any suitable dishes, ensuring enough room for the strawberries.  Wrap and place in the fridge.

4. Wash the strawberries, discard the leaves and cut into 5cm cubes.

5. Marinate strawberries with icing sugar and balsamic vinegar.  Place in the fridge for at least 1 hour to create a compote.

6. To serve, top each glass of panna cotta with a generous spoonful of the strawberry compote.



Bon Appetit~!!

Stuffed chicken breast(AM, Andrea)

Ingredients
Chicken breast 200g
Shallots 20g

Asparagus

Baby carrots
16pcs sun-dried tomato halves
40g butter

200g button mushroom,sliced

100ml chicken stock
full cream
baby potatoes
broccollies
1 onion
3 pcs bacons
creamcheese, herbs
4 cloves garlic,crushed
10g rosemary, chopped
20ml olive oil
5tsp salt

2tsp black pepper

20g parsley, chopped

Method
1. preheat oven to 200'c

2. Flatten the chicken breast, season with salt an pepper

3. blanch the spinach,broccollies, saute the chopped onion, bacon and mix creamcheese, sun-dried tomatoes(small dice)

4. Roll the spinach with the  the chopped onion, bacon and mix creamcheese, sun-dried tomatoes(small dice)

5. Roll the chicken breasts, tie with the kitchen thread, and sear on all sides on all the sides in a pan with a olive oil

6. Toss in a butter with the broccollies, and glaze carrot with the orange juice,honey and butter.

7. Place on a roasting tray rolled chicken breasts, and cook in the preheated oven for 20 minutes.

8. Swaet the onion with the butter. add sliced mushrooms, white wine and chicken stock. reduce and add cream. season and simmer.
9. Remove the thread and slice the chicken. Place on a serving plate.

Eggnog Thumbprints(yohan)

Ingredients

．butter, softened 3/4 cup

．white sugar 1/2 cup

．packed brown sugar 1/4 cup

．egg 1

．vanilla extract 1/2 teaspoon

． all-purpose flour 2 cups

．salt 1/4 teaspoon

．butter 1/4 cup

．confectioners' sugar 1 cup

．rum 1 tablespoon

．pinch ground nutmeg 1

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. Combine flour and salt; stir into the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb.
3. Bake for 12 minutes in preheated oven. Cool completely.
4. In a small bowl, mix together 1/4 cup butter, confectioners' sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container.

Stuffed Chicken Breast(yohan)

Ingredients

．chicken breast 200g
．garlic,crused 4cloves
．shallots 20g
．rosemary chopped 10g
．asparagus
．olive oil 20ml
．carrots
．sun-dried tomato halves 16pes
．black pepper t.t
．salt t.t
．butter 40g
．parsley chopped 20g
．botton mushrooms sliced 200g
．baby pototoes
．chicken stock 100ml
．full cream

Method of Preparational

preheat oven to 200℃

1.flatten the chicken breasts, season with salt and pepper, and place two pieces of sun-dried tomatos down the middle of each.

2.roll the breasts, tie with kitchen thread, and sear on all sides in a pan with a drizzle of olive oil.reserve.

3.sweat the onion sith the butter. add sliced mushrooms and chicken stock. reduce and add cream. season and simmer for 10 minutes.

4.wash the potatoes and blanch in boiling water for 10 minutes and set aside. when cool enough to handle, slice into halves(the potatoes should be three-quarters cooked)

5.place the potatoes on a roasting tray around the chicken. add crushed garlic, rosemary, olive oil, salt and pepper and cook in the preheated oven for 20 minutes.

6.remove the thread and slice the chicken.place on a serving plate with potatoes aside. coat with the mushroom sauce, sprinkle wih chopped parsley and serve.

 

Pumpkin Brulee(Shayne)

Pumpkin Brulee

Ingredients

4 cups heavy cream

2 teaspoons vanilla extract

16 egg yolks

1/4 cup brown sugar

3/4 cup white sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1 cup canned pumpkin puree

1/4 cup white sugar

 

Directions

1. Preheat oven to 325 degrees F (165 degrees C).

2. Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.

3. Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.

4. Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

 

  look for Shayne

p.s 

Creme Brulee is already exists,then I posted

Baked Apples(Shayne)

Ingredients

4 tart green apples

1/2 cup brown sugar

4 tablespoons butter

2 teaspoons ground cinnamon

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.

3. Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

look for Shayne

Tart(Liky)

Tart(Liky)

Tart

Ingredients

Tart Dough

Butter   115g

Flour   220g

Sugar   4Tbsp

Egg   1ea

Egg yolk   1ea

Water   1~2Tbsp

Frangipane

Flour   110g

Almond powder   110g

Egg   1ea

Egg yolk   1ea

Sugar   150g

Boiling, milk   250g

Vamilla   2Tsp

Method of preparation

1. Tart dough mix melt butter and flour

2. Mix sugar and egg and yolk from whisk

3. Knead butter and whisk sugar egg

4. Frangipane mix flour almond powder 

5. Mix egg and yolk and sugar

6. Every Ingredients mix 

7. Tart dough is set tart pan in oven

8. Baking tart dough is set frangipane and fruit in oven

 (Liky)

Mr.you

Panna Cotta

Ingredients

Galatine: 15g(3~4ea)

Water: some

Cream: 500ml

Sugar: 150g

Venilla Essease: some

Strawberry: 200g

Icing sugar: 25g

Balsamic: 5ml

Mint: some

Method of preparation

1. Soak gelatine 'eaves in 2litres of cold water until soft.

2. Bring the cream to the boil on a casserole. Add sugar,

vanillaessence and the gelatin leaves

(which have been squeezed of excess water).

3. Cool mixture to at least 35℃ and pour into any suitable dishes, ensuring enough room for

the strawberries. Wrap and place in the fridge

4. Wash the strawberries, discard the leaves and cut into 5cm cubes.

5. Marinate strawberries with icing sugar and blasamic vinegar. Place in the fridge for fridge for

at least I hour to create a compote.

6. to serve, top each glass of panna cotta with a generous spoonful of the strawberry compote.

Mr.you

EGYPTIAN SEED, NUT, AND SPICE MIX

DUKKAH

Ingredients Amounts
Sesame seeds 1 cup
Coriander seeds 1 cup
Almonds, blanched, or hazelnuts 1 cup
Coconut, unsweetened, untreated ½ cup
Cumin seeds ½ cup
Salt 1 tsp.
Pepper ½ tsp
Method
1. Toast each separately and coarsely grind in a blender or coffee grinder. Combine.
Recipe Credit: Ana Sortun as presented at the Worlds of Healthy Flavors.
Published with permission from the author. All rights reserved.

Granita (Aiden)

Ingredients

• 4 (6 ounce) containers fresh red raspberries
• 1/2 cup honey
• 4 cups water, divided
• 3/4 cup white sugar
• 1/2 cup light corn syrup

Directions

1. Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
2. Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
3. Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
4. To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

Aiden

Gin tonic(Leo)

Ingredients

• 4 cubes ice
• 2 fluid ounces gin
• 4 fluid ounces tonic water
• 1 tablespoon fresh lime juice
• 1 lime wedge

Directions

1. Place the ice cubes in a tall, narrow glass with the ice coming near the top. Pour gin, tonic water, and lime juice over the ice. Stir well with a long-necked spoon. Garnish with lime wedge, and serve immediately. 

                                                   Jeonghwan Jang(Leo)