Dans la lune

Roast Beef in the oven

Oven Roast Beef

Beef, Cooking, Cooking Recipe, Everyday cooking, Food Yummy

Servings: 5 persons

Oven Roast Beef

Ingredients

  • 1kg top round roast beef
  • 3 garlic cloves - grated
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • dash of pepper

    For the sauce
  • 1 tbsp olive oil
  • 2 to 3 garlic cloves - grated
  • 1 shallot - finely chopped
  • 20g unsalted butter
  • 2 tbsp soy sauce
  • 1 tbsp worcestershire sauce
  • 1 tbsp brown sugar
  • 2 tbsp mirin

Instructions

  • 1. Coat the block beef with olive oil, salt, pepper and garlic and let sit for about 30 min.
  • 2. On a frypan, grill the beef (only its surface) on all sides until well browned.
  • 3. Preheat your oven to 110℃ degrees.
  • 4. Place the roast beef onto a baking dish. I usually put aluminium foil on the baking dish. Bake for 50min.
  • 5. Wrap the roast up tightly in the foil and let it rest outside the oven at room temperature. While it is resting, it will continue to cook.
  • 6. In the meantime, making the sauce In the same frying-pan (just remove any burnt garlic bits) fry the garlic until fragrant. Add shallot and cook until browned. Then add butter. Once the butter is melted, add all the other sauce ingredients (soy sauce, worcestershire sauce, sugar and mirin). Bring it to a boil and add olive oil (1 tbsp). Then transfer to your serving plate. Almost ready!
  • 6. Using a sharp knife, slice the roast beef into thin slices (as per your taste) and serve with the sauce!
https://www.atelierlalune.com/2020/01/roast-beef-in-the-oven/

Seafood Cream Croquettes


Seafood Cream Croquette

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Food Yummy, Seafood

Servings: 5 persons

Seafood Cream Croquette

Ingredients

  • 1 tbsp olive oil
  • 1 onion - thinly sliced
  • 50g unsalted butter
  • 40g plain flour/cake flour (T45)
  • 600g milk
  • 2 tsp scallion - chopped
  • 1 tsp kosher salt
  • pepper to taste

  • 100g small shrimps
  • 150g crab stick - roughly chopped

  • 1 egg mix with 50g milk
  • some panko/bread clumbs
  • some plain flour (T45)

Instructions

  • 1. In a frying-pan, heat 1 tbsp olive oil and fry the onion until browned.
  • 2. Add the butter and melt completely, then add the flour. Stir and mix well.
  • 3. Add milk little by little and continue simmering until thick, stirring occasionally with a spatula.
  • 4. Add scallion, kosher salt and pepper. Mix.
  • 5. Add shrimps, crab sticks and mix well.
  • 6. Remove from the heat and transfer the mixture on a plate or a baking pan. Cover with plastic wrap and keep it in for about 1h or until it's firm.
  • 7. Lightly wet your hands with water and make small portions. The shape can be rough at this stage, it does not matter too much.
  • 8. Dip each croquette (in this order) in flour, egg then panko. Make sure to coat with panko evenly all around, making the croquette into a nice round shape.
  • 9. In a large cooking pot, heat the oil on medium-high heat to about 170C degree or until small bubbles appear around your chopstick. Deep fry 2 or 3 croquettes until all sides are nicely brown.
  • 10. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining croquettes.

  • Serve hot!
https://www.atelierlalune.com/2020/01/seafood-cream-croquette/

Chirashi Sushi

Chirashi Sushi

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Japanese, Rice

Servings: 3 persons

Chirashi Sushi

Ingredients

  • 2 rice cooker cups of rice - about 450g (uncooked Japanese rice, short grain)
  • 2 rice cooker cups of water
    Ingredient A
  • 45g rice vinegar or apple cider vinegar
  • 35g white sugar
  • 8g fine salt

  • 1 tbsp white sesame

    For the garnish:
  • 2 eggs
  • 1/4 tsp fine salt
  • 1/3 tsp sugar

  • 150g smoked salmon - cut into small pieces

  • 100g crab sticks - chopped
  • 1 tbsp mayonnaise

  • 150g cooked Shrimp - cut into half

  • 15cm cucumber

  • 50g Ikura (salmon roe)

Instructions

  • 1. In a small pan, add the ingredient A. Bring to a boil. Set aside, this is the sushi vinegar.
  • 2. Wash the rice well and drain. Transfer the rice in the rice cooker bowl and add water. Press to start. Once it is done, let the rice set in for about 10min.
  • 3. Transfer the rice to a sushi rice mixing tub or a medium size bowl. Pour sushi vinegar over the rice. Slice mix the rice with a rice paddle gently to combine vinegar and rice together well. Add white sesame and mix. Let it cool down.
  • 4. Egg Whisk the eggs, add sugar and salt. Whisk to combine well. Heat a non-stick frying pan and grease it, wipe off the excess oil. Pour beaten eggs to the pan and swirl the pan to cover the surface of the pan in a thin layer. Cook until just set, then flip over and cook for a few seconds. Transfer the egg to a plate to let cool. When it is cooled, roll up and cut into thin ribbons. Set aside.
  • 5. Crab sticks In a small bowl, add crab and mix with mayonnaise. Set aside.
  • 6. Arrange sushi with all the toppings you’ve prepared. Decorate your chirashi sushi as you like! (Here is was I did here : First I spreaded the shredded egg over the rice, then from edge to center crabs, shrimps, smoked salmon. Spread cucumber. Finally place ikura as you like.)
  • Enjoy!
https://www.atelierlalune.com/2019/12/chirashi-sushi/

Pork lettuce wraps

Pork lettuce Wraps

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Pork, Salad

Servings: 5 persons

Pork lettuce Wraps

Ingredients

    For the seasoning
  • 1 1/2 tbsp chicken bouillon powder
  • 1 tbsp sugar
  • 1 tbsp soy sauce
  • 1 1/2 tbsp oyster sauce
  • 1 tbsp sesame oil

  • 2 tbsp katakuriko/potato starch dissolve with 3 tbsp water

  • 1 lettuce / Iceberg lettuce - wash and drain, then leaves separated

  • 20 to 30g bean vermicelli or rice noodles (optional) - cut into 5 to 6cm lengths.

Instructions

  • 0.!Preparation step if you are going to add vermicelli:
  • Heat about 2cm of oil in a skillet to 180℃. Deep the noodles into the hot oil. Fry 1min or until crisp (but not browned). Remove to a paper towel-lined plate to drain excess oil. Break up into shorter vermicelli before use.

  • 1. In a frying-pan, heat 1 tbsp sesame oil. Fry garlic and ginger until fragrant.
  • 2. Add pork and carrot. Cook until meat is no longer pink. Add mushroom and cook for a few minutes.
  • 3. Add the seasoning ingredients and stir occasionally to coat with sauce evenly.
  • 4. Thicken over high heat as you add the dissolved katakuriko/potato starch. And now is also the time to add and mix the deep-fried vermicelli if you are including some.
  • Serve the pork in lettuce cups!

https://www.atelierlalune.com/2019/12/porc-lettuce-wraps/

Hazelnut ice cream with compressor machine

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

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/

Pressure cooked Shank Beef (or just beef meat) Japanese Curry

Pressure cooked Shank Beef Japanese Curry

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Japanese

Servings: 5 persons

Pressure cooked Shank Beef Japanese Curry

Ingredients

  • 650g beef shank without bone - cut into bite pieces
  • 2 garlic cloves - finely chopped
  • 2 carrots - cut into bite sizes
  • 2 onions - roughly sliced
  • 2 bay leaf
  • 700g water

  • 1 tsp soy sauce
  • 1 tsp mirin
  • 5g black chocolate
  • 4 to 5 cubes curry roux - hot, medium hot or mild

  • Steamed rice for 5 persons

Instructions

  • 1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic and fry until just fragrant. Add the beef shank and cook until browned. (Option: Sear the beef, using a cooking torch. It will give a great taste.)
  • 2. Add carrot, onion and cook for about 5~6min or until slightly wilted.
  • 3. Add bay leaf and water. Cover the lid and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low heat and cook at high pressure for about 25 minutes. Turn off the heat and let the pressure come down naturally.
  • 4. Remove the lid, add the seasoning (soy sauce, mirin, black chocolate and curry roux). Using a wooden spoon, dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom.
  • 5. Serve hot with steamed rice!
https://www.atelierlalune.com/2019/11/japanese-with-shank-beef-with-a-pressure-cooker/