a Flo + a Blog = a Flog my ブログ

Petits pots de crème au kiwi

Pour 4 personnes : Les petits pots de crème où l'on vient plonger la cuillère, c'est un peu le symbole du dessert régressif par excellence… Ici, c'est un tiramisu qui change et prend des teintes acidulées !

4 kiwis - 100 g de mascarpone - 2 œufs - 60 g de sucre blond de canne - Facultatif : biscuits secs.

Peler et couper les kiwis. Mixer pour obtenir un coulis sans morceaux. Séparer les blancs des jaunes d'œuf. Battre vigoureusement les jaunes avec le sucre, pour obtenir un mélange bien mousseux. Ajouter le mascarpone et mélanger jusqu'à obtenir une crème lisse. Battre les blancs en neige ferme avec une pincée de sel. Ajouter 1/3 des blancs au mélange et battre vigoureusement. Ajouter le reste très délicatement. Dans le fond de quatre petits pots en verre (pots de yaourt par exemple), verser un peu de coulis de kiwi. Remplir de crème, et décorer d'un peu de coulis pour terminer. On peut également ajouter une couche de biscuits secs écrasés ! Réserver au frais pendant quelques heures (la crème épaissit et devient meilleure, elle est encore trop liquide si on la consomme de suite). L'idéal : faire la recette le matin pour le soir.

Merci Clea pour la recette.

Chicken Ramen Recipe

A hearty Japanese soup to serve as a main course. Delight in our Chicken Ramen recipe.

Taken from JugVideo

Serves:2

Preparation Time:15 minutes

Cooking Time:40 minutes

Step 1:

 

• 750 ml chicken broth

• 2 Tbsp peanut oil

• 1 ½ leeks, chopped

• 1 carrot, chopped

• 2 cm of ginger, peeled and chopped

• 2 cloves of garlic, crushed

• 2 Tbsp soy sauce

• 160 g noodles

• 1 chicken breast

• 6 oyster mushrooms

• 2 eggs, hard boiled

• 1 spring onion, sliced

• salt and pepper

• 2 saucepans

• 1 wooden spoon

• 1 sieve

• 1 slotted spoon

• 1 chopping board

• 1 knife

• 1 ladle

• 1 tray

Step 2:

Make the broth

Heat one of the saucepans over a moderate temperature and add the peanut oil followed by the leeks.
Sweat them slightly then add the carrots, crushed garlic, and the ginger. Cook for another 2 to 3 minutes.
Next, add in the chicken stock and the soy sauce and finally season with salt and pepper.
Bring to a simmer and cook for 15 to 20 minutes.

Step 3:

Sieve the broth

Place the sieve over the other saucepan and strain the broth.
Then put it back on the heat.

Step 4:

Poach the chicken and mushrooms

Place chicken, followed by the mushrooms into the hot broth.
Slowly poach for about 7 minutes. Don't let it boil: keep it over a low heat.
If the chicken becomes too hot it will dry out: this way it will stay moist.
Using the slotted spoon, remove the chicken breast and the mushrooms from the broth and put aside.

Step 5:

Cook the noodles

Add the noodles to the broth and raise the heat to a simmer.
Leave them to cook for about 3 minutes.

Step 6:

Prepare the chicken

Moving lengthwise along the chicken breast, cut into fairly thin slices.
Then take the hard boiled eggs and chop them in half.

Step 7:

Serve

Place the noodles into a soup bowl and ladle the broth on top.
Then arrange the mushrooms on one side, followed by the eggs, chicken and finally the spring onions.
Add a little more broth and your soup is ready

soba – そば

Today it was quite warm in Toronto and I did not feel like eating anything warm. I decided to have cold soba noodles. It is a tasty meal that is sure to cool you down a bit. The soba noodles are served cold and they are dipped in mentsuyu which is also served cold. You can add extras to the soup such as green onions, wasabi, daikon, etc. The extras in the soup will generally get caught in the noodles as you dip them in the soup and eat them. The soba noodles should be eaten with chopsticks and they should be slurped.

Soba noodles are thin Japanese noodles made from buckwheat. You should be able to find dry soba noodles at your local Asian grocery store. The usually come wrapped in individual servings.

Mentsuyu is a soup that can be used in warm soups or as a cool dipping soup. You can either buy mentsuyou or you can make your own. You should be able to find mentsuyu at your local Asian grocery store. Mentsuyou typically comes in a concentrated form and it should be dilluted with water or dashi.

Ingredients:
1 serving soba noodles
1/2 cup mentsuyu (cold)
1 green onion (optional, chopped)
1 teaspoon daikon (optional, grated)
1 teaspoon wasabi (optional, grated)
1 teaspoon seasame seeds (optional, toasted)
nori (optional, cut into long thin strips)

Directions:
1. Cook the soba noodles as directed.
2. Rinse the soba noodles in cold water until the noodles are cold.
3. Strain the noodles and place them on a plate.
4. Place the mentsuyu in a small bowl.

めんつゆ

Mentsuyu is a Japanese soup base. It is used both as a cool dipping soup and as a warm soup. It is quite simple to make and tasty. It can be made ahead of time and stored in the fridge for a couple of days. My favorite use for mentsuyu is as a dipping soup for cold soba noodles.

You can play around with the ratios of dashi to soy to mirin to find the flavour that you like best. I have also seen sake and/or sugar added.

Mentsuyu used for warm soup it usually more diluted and would use 1 cup of dashi.

Ingredients:
1/2 cup dashi
2 tablespoons soy
2 tablespoons mirin

Directions:
1. Heat everything in a pan until it comes to a boil and remove from heat.

You may want to check this website for other variations of mentsuyu.  (Jp)