Potato croquettes 201212173 Cho Sooyeon (Josu)

Ingredients
potatoes(4), cucumber(half), carrots(1/4), eggs(2), corn, sugar, salt, ham, breadcrumbs (little), eggs(2)


Method
1. Boil the potatoes
2. Please mashed potatoes
3. Water minus the corn, After the water squeezed out chopped cucumber, Chopped ham and chopped  carrots
4. Mix the ingredients in cooled potatoes
5. Season with salt and sugar
6. Flour, eggs, breadcrumbs are smeared in order
7. Fry in oil heated to 180 degrees

Chocolate Lava 201212173 Cho Sooyeon (Josu)

Ingredients

130g chocolate
150g butter
250gEggs (about 4)
160gSugar
 65g flour

Preparation
Leave the filter sieve flour.
Eggs, at room temperature for a pre-Let not cold out.


Method
1. Please bath melt chocolate and butter
2. Lightly whipped eggs and sugar in the bowl's
3. 2, a single bowl, put melted chocolate + butter, stir evenly.
4. Put flour sieve and then filtered to mix the flour with the whisk
5. Wrap and put it in the refrigerator for 12 hours to ferment Please put
6. Wrapped in foil paper or silicone muffin cups with paper by jjaljumeonireul
    Please fill approximately 70%
7. In preheated oven 190 degrees about 7-9 minutes to broil

Lemon meringue pie 201212176 Han gyu won (Angela)

ingredients

SERVES 8-10
butter, for greasingall-purpose flour, for dusting
9 oz/250 g ready-made pie
       dough,thawed if frozen
3 tbsp cornstarch
3 oz/85 g/scant 1/2 cup
      superfine sugar
grated rind of 3 lemons
10 fl oz/300 ml/1 1/4 cups
        cold water
5 fl oz/150 ml/2/3 cup
       lemon juice
3 egg yolks
2 oz/55 g unsalted butter,
      cut into small cubes

meringue
3 egg whites
6 oz/175 g/3/4 cup superfine sugar
1 tsp golden granulated sugar


method

1 Grease a 10-inch/25-cm fluted tart pan. On
a lightly floured counter, roll out the pie dough
and ease it into the pan. Roll off the excess to
neaten the tart shell. Prick the bottom of the
tart shell and let chill, uncovered, for 20-30
minutes. Line the shell with parchment paper
and fill with dried beans. Bake on a preheated
cookie sheet in a preheated oven, 200도,
for 15 minutes. Remove the beans and paper
and return to the oven for 10 minutes. Remove
and reduce the temperature to 150도.

2 Put the cornstarch,suger, and lemon rind
into a pan. Blend in a little of the water to
make a smooth paste. Gradually add the
remaining water and the lemon juice.Bring to
a boil over medium heat, strring continuously.
Let simmer gently for 1 minute until smooth
and glossy. Remove from the heat. Beat in the
egg yolks, 1 at a time, then the butter. Place
the pan in a bowl of cold water to cool the
filling, then spoon it into the tart shell.

3 To make the meringue, whisk the egg whites
until soft peaks form. Gradually add the
superfine sugar, whisking well with each
addition. Spoon the meringue over the filling
to cover it completely. Swirl the meringue into
peaks and sprinkle with granulated suger.
Bake for 20-30 minutes until the meringue is
crispy and pale gold (the center should still be
soft). Let cool slightly before serving.

Coq Au Vin 201212171 Jung Hin Min (Tom)

Coq au Vin

Recipe

2	slices	bacon
2	Tb	oil, olive
1	whole	chicken, whole, cut up
6	cloves	garlic, chopped
8	oz	onions, pearl frozen
8	oz	mushrooms, white button
1	10.5 oz can	beef consommé
8	oz	wine, dry red
8	oz	chicken broth
3	Tb	tomato paste
3	medium	bay leaves, whole dried
2	Tb	butter, salted
2	Tb	flour
0.5	tsp	salt and pepper to taste

Cut bacon into small pieces, brown bacon in large pan, add oil. Brown chicken in pan, remove chicken, add garlic and onions, sauté for 3 minutes. Add mushrooms, chicken, consommé, wine, bay leaves, tomato paste and enough of the broth to just cover chicken. Reduce heat to simmer, cook for 25 minutes, until chicken is tender. Remove chicken to platter. Add flour to some of the juice and add to gravy to thicken, add butter. Salt and pepper to taste. Spoon over chicken and serve.
Serve with crusty bread.

Apple Pie 201212171 Jung Hun Min (Tom)

Apple Pie

25cm double-crusted pie

570g pie crust
70g granulated sugar
45g brown sugar
15g tapioca
15g cornstarch
3㎖ ground cinnamon
1㎖ ground nutmeg
680g sliced Granny Smith apples
680g sliced Golden Delicious apples
20㎖ lemon juice
15g butter


1. Divide the dought into 2 pieces. Roll out the bottom crust and line a 25cm pie
pan. Trim away any excess if neccessary.

2. Combine the granulated sugar, brown sugar, tapioca, cornstarch, cinnamon,
and nutmeg. Add the sliced apples and toss until the slices are evenly coated.
Sprinkle the lemon juice over the apples and toss briefly. Pile the apples in the
pie plate, mounding them higher in the center than on the sides. Dot the apples
with the butter.

3. Roll out the top crust and cut a vent in the crust. Transfer to the filled pie. Seal
the top and bottom crusts by crimping them together.


4. Bake at 220℃ for 15 minutes. Reduce the heat to 175℃ and continue baking until
the crust is browned and baked through, the juices in the filling have thickened,
and the apples are tender, 30 to 40 minutes.


5. To prepare the pie shine, combine the corn and simple syrups and brush over
the top of the pie. Bake in a 275℃ oven until the top is browned, about 2 minutes
more. Remove at once and let the pie cool before slicing and serving.

201212186 Go Gyoung jin (JIN)

garlic steak 


Ingredients (serves 4)

550g baby chat potatoes, chopped
olive oil cooking spray
1 tablespoon Maille wholegrain mustard
3 baby eggplant, trimmed, halved lengthways
1 red capsicum
2 zucchini, trimmed
1 red apple
1 red onion, cut into thin wedges
1/3 cup oregano leaves
1 garlic clove, crushed
1 tablespoon olive oil
4 (150g each) lean beef round steaks

METHOD OF PREPARATION

Preheat oven to 200°C. Place potatoes in a large baking dish. Spray with oil. Combine mustard and 1 tablespoon warm water in a jug. Pour over potatoes. Toss to coat. Roast for 10 minutes.
Cut eggplant, capsicum, zucchini and apple into 2cm pieces. Add all vegetables, apple and oregano to potatoes. Season with salt and pepper. Toss to combine.
Return to oven. Roast for 20 to 25 minutes or until vegetables are tender and golden.
Combine garlic and oil. Brush over both sides steaks. Preheat a lightly-greased barbecue grill or plate on medium-high heat. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Serve with vegetables.

Chocolate Lava Cake


INGREDIENTS:
8 1-ounce semisweet chocolate squares, chopped or 1 cup semisweet chocolate chips
2 sticks of butter
5 egg yolks
4 whole eggs
3/4 cup sugar
1/3 cup all-purpose flour

METHOD OF PREPARATION
Preheat oven to 375°F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess. Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes. Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes. Fold in chocolate mixture. Sift flour, then fold into batter, mixing until smooth. Divide batter among prepared cups, filling 3/4 full. Place on a baking sheet and bake about 35 to 40 minutes or until sides of cake are set and middle is still soft. Do not overbake. Using a small knife, cut around sides of cakes to loosen. Invert onto plates and serve with your favorite ice cream.

Cream pasta 201212176 Han gyu won (Angela)

Ingredients

1 1/2lb/ 1.125kg spaghetti

2 oz/ 60g butter or oil

10 oz/ 285g minced pancetta or bacon 8 egg yolks

12 oz/ 360ml heavy cream

4 oz/ 115g grated prmessan, or as needed

salt, as needed

chopped parsley, as needed

Directions

1. Bring a large pot of salted water to roling boil. Add the spaghetti and stir a few times to separate the strands. Cook the pasta until it is tender to the bite but still retains some texture.

2. Drain the spaghetti in a colander.(Note: If the spaghetti is prepared in advance, rinse it with cold water, drain well, and rub a small amount of oil through the strands. Refrigerate until ready to serve, Reheat the pasta in boiling salted water and drain well while preparing the sauce)

3. Heat the butter or oil in a sauteuse, add the pancetta or bacon, and saute for 3 to 4 minutes or until the pancetta or bacon has renderedits fat. Add the drained cooked spaghetti and saute until the spaghetti is very hot.

4. Blend the egg yolks with the cream and Parmesan. Add the egg mixture to the pasta. Cook the mixure gently. stirring constantly, until the sauce is heated through. Do not oveeheat, or it will curdle. Season to taste with salt and pepper.

5. Serve the spaghetti immediately on heated plates, sprinkled with chopped parsley and additional Parmesan, if desired.

Ceaser Salad-201212181 Hwang su jin (Crystal)

-Ingredient

1 large egg, 1t worcester, 3T lemon juice, 1 Garlic, 1cloves, 1 pinch salt, 

1t capers, 2 anchovy, 1t dijon mustard, 1/3 Olive oil, 1/3 parmesan, crutongs

-Recipe

1.Season the bowl with the garlic cloves, using the salt as an abrasive liquid and then remove

  the salt and garlic when the bowl is well seasoned.

2.Add the anchovies, and mash with a fork. Move the anchovies the one side of the bowl.

  Add the egg yolks.

3.Blend the oil into the egg, slowly and steadily, forming an emulsion.

4.Add the lemon juice, worcester, capers, and pepper and mix well.

5.Add the romaine, and toss lettuce. Toss all of the above by roasting the service spoon and fork

  from the back to the front of the bowl until the lettuce is fully coated with sauce.

6.Add the crotons, and toss as in step 5.

7.Add the cheese, and toss again. Serve immediately.

Frozen Orange Souffle

-Ingredient

1 egg yolk, 1/4 egg, 20gm sugar, 5ml grand marnier, 50ml whipped cream,

1ea Orange, 10gm frozen raspberry, 10ml raspberry sauce, 1 spring apple mint,

50gm ricotta cheese, 50ml plain yogurt, 5gm Dark chocolate, somr pistachio

-Recipe

1.Combine the egg yolks, eggs, and sugar in the bowl of an electric mixer.

2.Heat the this mixture over a hot water bath, stirring frequently,

    untill it reaches 60C

3.Place the bowl on the electric mixer and beat the mixture on the second                     

   speed untill it is cooled and has reached its full volume.

4.Stir in the grand marnier.

5.Fold in the heavy cream. pour the souffle mixture into molds that have been    

   prepared with paper collars.

6.Place the souffles into the freezer immediately and freeze them overnight.

      remove the collars before serving.

    *Other liqueurs and cordials can be used to flavor the souffle, as well as  

      citrus zest, chopped toast nuts, melted chocolate, and purred fruits.

    *A variation on the traditional frozen, custard style icecream is a glace based          

      on pureed and sweetend low-fat ricotta cheese and yoghurt.

Banana Graham Cracker Dessert-201212164-LeeHyeRim(Amy)

Main Ingredients

• About 14 Graham Crackers (a little over 1 pack)
• 2-4 Bananas, Sliced

Icing Ingredients

• ½ Cup Powdered Sugar
• 1 Tbsp Butter
• 1½ tsp Milk
• ¼ tsp Vanilla Extract

Directions

1.Place a single layer of Graham Crackers in a 8×8 inch or 9×9 inch dish.

2.Place the bananas on top of the Graham Crackers.

3.Add another layer of Graham Crackers on top and add more banana slices.

4.Finish with a layer of Graham Crackers.

5.To make the icing: Put ½ cup powdered sugar, 1 T butter, 1½ tsp milk, and ¼ tsp vanilla into a bowl.

6.Mix well. The icing should be thin.

7.Spread the icing over the Graham Crackers. Cover dish with plastic wrap and let it set a few hours until Graham Crackers soften.

Small Octopus BokkEum -201212164-LeeHyeRim(Amy)

Main Ingredients

• 1 lb Small Octopus
• 1 Pack Sempio Mokpo Octopus Sauce
• 3 Tbsp Flour
• 1 Cup Onion
• 1 Cup Cabbage
• ½ Cup Carrot
• ⅛ Cup Red Hot Pepper
• 2 Green Onions
• 2 Tbsp Cooking Oil
• 1 Tbsp Garlic
• Some Sugar (Optional)
• Some Sesame Seeds (Garnish) 

Directions

1.Obtain 1 pound of small octopus. Mine was frozen, so I thawed it first. Then removed the guts and wash it good.

2.Rub the washed and drained octopus with about 3 Tbsp of flour to get rid of the dirt in the suckers for 30 seconds. Wash the octopus in cold water several more times.

3.Obtain the veggie ingredients. Slice 1 cup worth of an onion into ½ inch pieces, cut 1 cup worth of a cabbage into bite sized pieces, and chop ½ cup worth of a carrot diagonally. Cut ⅛ cup worth of red hot pepper thinly and 2 green onions into 1 inch pieces.

4.Cook the octopus in boiling water for 10 seconds. By boiling the octopus in boiling water for short time, you reduce the time needed for frying the octopus later, and you will get less liquid in your dish. That is what I prefer for my octopus dish. However, if you are not that particular, you can also skip this step and just fry the octopus raw later.

5.Add 1 Tbsp of finely chopped garlic in a heated pan with 2 Tbsp of cooking oil. Fry for 5 seconds on high. This will give extra flavor to the dish.

6.Add the chopped vegetables such as onion, carrot, and cabbage into the pan and fry for 2 minutes on medium-high.

7.2 minutes later, add one pack of Sempio mokpo octopus sauce. Mix the sauce with the vegetables.

8.Chop the boiled octopus into bite sized pieces and add to the pan. Fry for about 5 minutes on high.

9.Then add the chopped green onions and red hot pepper to the pan. Taste it, depending on your taste, you can add a little bit of sugar as I did. Fry one more minute and turn off the heat.

crepe-201212179 Susan

Ingredients
1 cup chocolate hazelnut spread
4 crepes*
4 bananas, sliced
1 (7 ounce) can pressurized whipped cream

Directions
1.Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.

egg tarte-201212179 Susan

egg tarte
Ingredients
1 cup confectioners' sugar
3 cups all-purpose flour
1 cup butter
1 egg, beaten
1 dash vanilla extract

2/3 cup white sugar
1 1/2 cups water
9 eggs, beaten
1 dash vanilla extract
1 cup evaporated milk


Directions
1.In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
2.Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
3.Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Apple Pie - 201212167 jungseouyun(isabella)

Apple Pie

Ingredients

● Pastry for 2 crusts (recipe below)

● 8 cups sliced, peeled assorted baking apples - about 3 lbs. (Granny Smith, Cortland, Jonathan)

● 2 Tablespoons lemon juice

● 3/4 cup white sugar

● 1/4 cup brown sugar

● 1/4 cup all-purpose flour

● 1 teaspoon ground cinnamon

● 1/4 teaspoon ground nutmeg

● 2 Tablespoons butter

● 1 egg yolk

● 1 Tablespoon milk

Directions

1. In a large bowl, toss the sliced apples with lemon juice.

2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.

3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.

5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.

6. Bake at 425 degrees F for 15 minutes.

7. Reduce heat to 350 degrees F and bake 40-45 minutes more or

until crust is golden and filling is bubbly.

youhh6531@naver.com

Apple and Onion Beef Pot Roast-201212167 jungseouyun(isabella)

Apple and Onion Beef Pot Roast

Ingredients

8 Servings

● 1 (3 pound) boneless beef sirloin tip roast, cut in half

● 1 cup water

● 1 teaspoon seasoned salt

● 1/2 teaspoon reduced sodium soy sauce

● 1/2 teaspoon Worcestershire sauce

● 1/4 teaspoon garlic powder

● 1 large tart apple, quartered

● 1 large onion, sliced

● 2 tablespoons cornstarch

● 2 tablespoons cold water

● 1/8 teaspoon browning sauce

Directions

1,

In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides.

Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast.

Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder.

Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender.

2.

Remove roast and onion; let stand for 15 minutes before slicing.

Strain cooking liquid into a saucepan, discarding apple.

Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce.

Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion.

youhh6531@naver.com

Pasta Carbonara 201212178 (Heo Ji Seon_Jane)

Ingredients

• 1 pound spaghetti
• 1 tablespoon olive oil
• 8 slices bacon, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry white wine (optional)
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.