• 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

April 12, 2018

Chicken & Cauliflower Gratin

Chicken & Cauliflower Gratin

Print this recipe
Chicken & Cauliflower Gratin

Ingredients

  • 700g chicken breasts - cut into bite-size pieces
  • 500 to 600g cauliflower - florets / blanched
  • 1 tsp kosher salt

For the sauce

  • 50g mayonnaise
  • 40g plain flour or cake flour (T45)
  • 610g milk

- Ingredient A -

  • 1 bay leaf
  • 1 tsp fine salt
  • 1/2 tsp soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp garlic powder
  • 130g or more grated cheese

Instructions

  • 1. In a frying-pan, heat 1 tbsp vegetable oil and fry the chicken and then cauliflower. Cook for about 5 min or until chicken is slightly browned. Stir frequently to prevent burning. Add salt to season. Transfer to a baking dish. Set aside.
  • 2. Making the sauce In a medium saucepan, heat the mayonnaise over medium-low heat until melted. Stir in the flour. Gradually pour the milk into the mixture, stirring continuously until the sauce has thickened. Add ingredient "A" to season.
  • 3. Pre-heat the oven to 200℃.
  • 4. Pour the sauce onto the chicken and cauliflower. Sprinkle the grated cheese onto the sauce.
  • 5. Bake the gratin for about 40 mins or until browned.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Chicken, Cooking, Cooking Recipe, Everyday cooking, Vegetables

December 30, 2017

Cauliflower croquettes

Cauliflower croquettes

Print this recipe
Serving Size
5 to 6 people
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour, 30 minutes
Cauliflower croquettes

Ingredients

  • 1 cauliflower (about 800g before boiling) - break into bite-size pieces
  • 2 garlic cloves - finely chopped
  • 1 onion - finely chopped
  • 1 tbsp olive oil
  • 120g brown mushroom (about 8 to 10 pieces) or canned mushrooms- finely chopped

- Ingredient A -

  • 1 tsp kosher salt
  • 1/2 tbsp dashi powder
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp sugar

For the sauce

  • 80g butter
  • 75g plain flour or cake flour (T45)
  • 350g milk

For the coating

  • 1 egg - mix with 3tbsp milk
  • some of flour
  • some of panko/bread crumbs

Instructions

  • 1. Put the cauliflower pieces into a large cooking pan and add enough boiling water to cover them. Bring it to a boil and cook until tender. You can also steam if you prefer. Drain well. Put in a food processor and pulse until finely chopped.
  • 2. In a saucepan, add 1 tbsp olive oil and fry garlic until fragrant. Add onion, mushrooms and the chopped cauliflower from Step #1 and fry them until wilted. Add the ingredient A to season. Mix well.
  • 3. Add the butter and mix until the butter is melted, and add the flour and mix to combine evenly. Gradually add milk, stirring constantly as the mixture thickens. When it cools down, preserve them in the fridge until firm. (For about 60 minutes)
  • 4. Shape the mixture into round balls with a slightly flattened bottom, dip in the flour, then beaten egg and coat with breadcrumbs.
  • 5. Place the croquettes into the oil, in batches, and fry until both sides are nicely browned. Remove from the oil and drain on paper towels.
  • Serve hot!
© 2022 Copyright Dans la lune

 

Leave a Comment Filed Under: Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Vegetables

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