Recipes
Azuki bean tofu
SERVES 4 INGREDIENTS Azuki bean puree 100g Azuki beans 1l Water Tofu 80g Kuzu 400ml Water 400ml Dashi Pinch of salt 100g Azuki bean puree Sauce 200ml Dashi 100ml Dark soy sauce 10g Bonito flakes 10g Grated radish Daikon 5g Grated fresh ginger 60g Sesame paste METHOD Azuki bean puree If using fresh azuki...
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Foie Gras, Fat Liver, Force-Feeding
Foie gras (pronounced /fwɑːˈɡrɑː/ in English; French for “fat liver”) is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law, though outside of France it is rarely produced using natural feeding. Pâté de foie gras was formerly known as “Strasbourg pie”...
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Making Candy floss
Homemade Candy Floss Recipe: Just about everyone loves candy floss at the carnival, but did you know you can make your own candy floss at home? Ingredient List: 5 cups of granulated sugar 1-1/3 cups of light corn syrup 1 cup and 2 tablespoons of water food color paste flavored oil baking spray Preparation...
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Making mayonnaise
Mayonnaise is a stable emulsion formed from the oil and the yolks and is generally flavored with mustard, lemon juice or vinegar and salt. Made by hand with a whisk or fork.Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water...
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Sushi (Saba) Mackerel – Howto
I guess we all once tried Sushi in a Japanese Sushi bar or restaurant. For those who like to make their own Nigiri Sushi, here is a simple recipe for mackerel to add to your dish. The color of the shiny ‘metal’ skin is a beautiful contrast to the standard fish like salmon and...
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Slowfood fast and fastfood slow…
We are getting more and more busy in the daily life, we dont take the time to shop, but still we wanna eat better and we have more focus on what is good quality and what isn’t. We are getting surrounded with more quality gourmet take away shops then ever, time is the problem...
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Feijoada – Black bean time
Feijoada is directly connected to the presence of black people in Brazilian land. As a result of a fusion European-feeding habits with the creativity of African slaves, it has become a symbol of our national culinary. This process started by the time of gold findings in the São Vicente “Capitania” (an administrative division) by...
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