Name: Coleslaw salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 5 to 6 persons
Ingredients: 500g cabbage - finely chopped; 1 onion - finely chopped; 1 carrot - finely chopped; 2 tsp salt; ; For the dressing; 2 tbsp heavy cream; 60g mayonnaise or more; 1 tbsp apple cider vinegar; 30g sweetened condensed milk; 1/2 tsp honey mustard (or just mustard); ; a dash of pepper; a dash of salt to taste (if necessary)

January 4, 2020

Coleslaw salad

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Salad, Vegetables

Servings: 5 to 6 persons

Coleslaw salad

Ingredients

500g cabbage - finely chopped
1 onion - finely chopped
1 carrot - finely chopped
2 tsp salt

For the dressing

2 tbsp heavy cream
60g mayonnaise or more
1 tbsp apple cider vinegar
30g sweetened condensed milk
1/2 tsp honey mustard (or just mustard)
a dash of pepper
a dash of salt to taste (if necessary)

Instructions

1. In a bowl add cabbage, onion, carrot and salt (2 tsp). Toss to combine. Let it sit for about 30min to draw out excess water. Drain well.
2. In a big bowl, combine all the dressing ingredients and mix. Add the vegetables from #1 and stir until combined well.
3. Cover and refrigerate before serving.

https://www.atelierlalune.com/2020/01/coleslaw-salad/

December 29, 2019

Green Tea “Matcha” Mille Crepes

Green tea "Matcha" Mille Crepe

Cake, Cooking, Cooking Recipe, Sweet, Sweet cooking

Servings: 15cm round cake

Green tea "Matcha" Mille Crepe

Ingredients

1 egg
15g sugar
dash of salt (1/8 tsp)
1/2 tbsp matcha powder (green tea powder)
1 1/2 tbsp hot water
200g milk
8g butter
60g plain flour/cake flour (T45) - sifted

Filling :

300g heavy cream/whipping cream (more than 35%)
1 tsp matcha / green tea powder
60g white sugar
10g cremfix (whipped cream stabilizer) - better add if your cream is less than 35% fat
25g white chocolate - shaved

Instructions

1. In a bowl whisk together eggs, sugar and salt using a hand mixer.
2. In a small cup, dissolve matcha powder (1/2 tbsp) in hot water (1 1/2 tbsp). Set aside. In a heat safe bowl, add the milk and microwave for 1 min at 600W. Add the dissolved matcha into the milk. Mix well.
3. Slowly pour the milk into the egg mixture from #1 gradually and mix well.
4. Add the sifted flour and mix well until the batter is integrated.
5. Strain the crepe mixture twice through a fine sieve. Add the melted butter to the mixture and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min to 1h.

Cooking the crepes :

6. Heat a 16~17cm non-stick pan on medium heat (a different size of pan will yield different number of crepes and need different amount of batter per crepe). Once the pan is hot, reduce the heat to low, brush with oil and remove the excess with a paper towel (a thin application, only the first time is fine).
7. Pour 2~3 tbsp of batter into the heated pan and swirl the pan to coat evenly.
8. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down.
Repeat until all of the batter has been used.
9. Once cooled completely, use a 15cm round plate or cake bottom as a guide and cut off crepe in excess.

Putting it all together :

10. Whip chilled Whipping Cream (320g) for a few second, add granulated Sugar (60g), and sifted Matcha Powder (1 tsp) until stiff peaks form.
NOTE : if your cream is less than 35% fat, then I recommend to add whipped cream stabilizer (I used cremfix here). In case, mix cream stabilizer and sugar together in advance. Add when your cream is getting a soft peak.
11. To assemble, spread a good amount of cream evenly over one crepe. Cover with another crepe. Repeat until all the crepes have been used. Finally cover top and sides of cake with cream. Sprinkle shaved white chocolate. And dust with a dash of matcha powder (if you like).
12. Let chill in the fridge for a few hours until it has set.

https://www.atelierlalune.com/2019/12/green-tea-matcha-mille-crepes/

December 17, 2019

Strawberry ice cream with compressor machine

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour, 40 minutes

Cooking, Cooking Recipe, Ice Cream, Sweet cooking

Strawberry ice cream with compressor machine

Ingredients

350g strawberry - cut into chunks
50g white sugar
1 egg yolk
250g whole milk
30g white sugar
30g inverted sugar syrup
20g glucose syrup or 2 tbsp glucose powder
100g heavy cream/whipping cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. Combine strawberry and sugar (50g) in a saucepan and cook it over medium heat until strawberries have softened. Remove from the heat and set aside.
2. In a bowl add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar (20 to 30g) and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min, stirring occasionally to avoid burning.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add the strawberry sauce. Mix well.
6. Add heavy cream and mix.
7 Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
8. Transfer the ice cream to a storage container, and let it freeze until you eat!

https://www.atelierlalune.com/2019/12/strawberry-ice-cream-with-compressor-machine/

December 3, 2019

Hazelnut ice cream with compressor machine

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Cooking, Cooking Recipe, Fast & Yummy, Ice Cream, Sweet cooking

Hazelnut ice cream with compressor machine

Ingredients

400g whole milk
1 egg yolk
50g white sugar
100g hazelnuts
30g white sugar
2 tbsp whole milk
30g inverted sugar syrup
20g glucose syrup or 2 tbsp glucose powder
200g heavy cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. Preheat the oven to 160~170℃ degrees. Spread the hazelnuts out in a single layer on a baking sheet and roast for 15~20min, or until the hazelnuts become fragrant.
2. Remove from the oven and let them cool down. Then roll the nuts with your hands to peel the skin off, or most of it at least. They don’t need to be perfect, so just try to get as much as you can.
3. Add the hazelnuts in your food processor, then process them until just coarse-grained. Set aside 30g from these processed hazelnuts and keep them for further use. Then add sugar (30g) and whole milk (2 tbsp). Continue to process until the remaining is creamy and smooth. Transfer the hazelnut paste into a medium bowl. Set aside.
4. In a bowl, add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
5. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
6. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
7. Once the milk mixture is cooled completely, pour it little by little into the hazelnut past bowl. Mix well.
8. Add heavy cream and mix.
9. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
10. Meanwhile make "caramelized hazelnuts : Put the sugar in a small pan, and melt it completely. Over medium heat, shake the pan gently to redistribute the melting sugar, but do not stir sugar at this point. When the sugar dissolves, add the coarse-grained hazelnuts from #3. Stir continuously with a wooden spoon until the nuts are caramelized. Transfer it onto the baking paper. Once it is cold enough, crush them using a wooden stick or spoon. Set aside until the ice cream is ready!
11. Mix the caramelized hazelnuts to the ice cream.
12. Transfer the ice cream to a storage container, and let it freeze until you eat!

https://www.atelierlalune.com/2019/12/hazelnut-ice-cream-with-compressor-machine/

November 27, 2019

Vanilla Ice Cream with compressor machine

Vanilla Ice Cream with Compressor Machine

Cooking, Cooking Recipe, Fast & Yummy, Ice Cream, Sweet, Sweet cooking

Servings: About 1.3L ice cream

Vanilla Ice Cream with Compressor Machine

Ingredients

1 egg yolk
65g white sugar
400g whole milk
30g inverted sugar syrup
1 tbsp glucose powder
1 tbsp sweetened condensed milk
1/2 tsp vanilla paste
200g heavy cream / whipping cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. In a bowl, add egg yolk.
2. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar syrup, glucose powder, vanilla paste and condensed milk. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add heavy cream and mix.
6. Transfer it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
7. Transfer the ice cream to a storage container, and let it freeze until you eat!

https://www.atelierlalune.com/2019/11/vanilla-ice-cream-with-compressor-machine/

November 24, 2019

Quick and easy Tiramisu

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Cake, Cooking, Cooking Recipe, Fast & Yummy, Sweet cooking

Quick and easy Tiramisu

Ingredients

For the base cake

2 eggs
40g plain flour/cake flour (T45)
45g white sugar
10g unsalted butter
20g milk
You can replace to "lady fingers", if its busy day!
220g to 250g coffee - mix with sugar (about 35g)
280g heavy cream/whipping cream - soft peak
250g mascarpone cream
60g cream cheese
90g white sugar
1 tsp vanilla paste (optional)

For over the base cake

1 tbsp unsweetened cocoa powder (mix with 1 tsp instant coffee powder if you like.)

For the cake top

1 tbsp unsweetened cocoa powder

Instructions

1. Cut a piece of parchment paper to cover the bottom and sides of a jelly-roll pan.
2. Sift flour into a medium bowl and set aside. Pre-heat the oven to 190C degree.
3. Beat eggs with sugar in a medium bowl until creamy (about 3~5min) with an electric hand mixer.
4. Gradually add the flour and mix until the batter just turns smooth, using spatula. Scrape the bottom of the bowl to ensure all the ingredients have been incorporated evenly.
5. Pour the batter onto the prepared sheet pan and spread into an even layer. Flatten the surface with the spatula.
6. Bake for about 10~12min or until light golden in color.
7. Remove from the oven, immediately loosen the edges of the cake from the pan gently. Flip the cake upside down. Peel off the parchment paper you just used for baking (you could even use printing paper sheets). Let the cake cool completely.
8. Place the sponge cake onto the plate you are going to use. Then spread coffee onto the cake evenly. Let it cool down to room temperature. Using a sieve, dust the cocoa powder (mix with 1 tsp coffee powder) over the cake.
9. In a bowl, add mascarpone, cream cheese and sugar. Beat until just combined and smooth. Gently fold the whipped cream (soft-peak) into the cream mixture and mix well.
10. Spread the cream mixture over the sponge cake. Dust the top with cocoa powder.
11. Refrigerate for a few hours or overnight before serving.

https://www.atelierlalune.com/2019/11/quick-and-easy-tiramisu/