• 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 3, 2021

Face Mask – easy and quick to make, less fog, no pattern

I tried to make masks of several styles and now I think this one is the best. Also it is very easy and quick to make. Then if you wear glasses, it will definitely fog much less. Here I show “Size M”. For the other sizes, please check the bottom of this page.

Draw the pattern as shown on your usual printing paper. Cut it. Then place it over the fabric and cut the fabric.

Fold both cuts in half and iron press them in the center.

Put them together face to face matching the center point. Then sew with 0.7cm seam allowance (the green dotted line).

Turn the mask and do the same for the opposite edge. Sew with 0.7cm seam allowance (the black dotted line).

Now both edges are done.

Turn the right sides out, and iron press along the top and bottom edges. Make sure to leave a gap of about 1mm so that “liner” does not show when looking from the front side.

Fold along the center line and cut off the corners. The green arrows show you where to cut, along the white lines. They are also drawn on the patterns for the other sizes at the end of this post.

Unfold and sew the top edge (with 7mm seam allowance) and bottom edge (with 1 to 2 mm seam allowance) as shown. As per the green dotted line.

If you have “nose wires”, it is time to use them now.

Insert a “nose wire” from the side in the space left by the 0.7mm allowance along the top edge, as shown with the green arrow. Feed it inside the space and place it at the center.

Once the nose wire is placed in the center, sew the sides at each end (the green lines, indicated by the arrows) with small stitches (i do #1). It will prevent the nose wire from moving.

Fold 4cm from the bottom and iron press.

Fold 5cm from the top and iron press.

Turn the mask to the other side and sew top and bottom with 1 to 2 mm seam allowance (along the green dotted line).

Turn to the other side again, fold out the top and bottom as shown. Mark 4 points on the right side of the outside mask, on the first fold line. Where red dots are indicated by the green arrows. Use a water soluble sewing pencil.

Now mark 4 other spots 1cm from the edge (top side) and 2cm from the edge (bottom side). This time they are on the liner fabric edge, as shown (the red dots below).

Match the marks together and clip the fabric in position.

Cut off the parts (right and left) outlined in green. Be careful not to cut into the front layer of the outer mask. The picture below shows the mask after cutting.

The below shows the result.

Then fold right and left outer mask to reach the liner (until green line). Then iron press :

Fold again to the place where you marked the spots and clip together (both sides).

Sew along the green line on both sides with 1 to 2 mm allowance. We’re almost done…

View from the other side :

Insert the elastic rope on both sides.

Tie up the rope taking your size into account :

Then move the rope loop so as to hide the knot inside the outer mask side fold :

Done :)

You can easily draw the pattern on a piece of paper using the following guidelines for the other sizes :

 

Leave a Comment Filed Under: Accessory, Handmade, Health, pattern, Sewing

March 28, 2021

Thai Yellow Curry with Homemade Thai Curry Paste

Thai Yellow Curry with Homemade Thai Curry Paste

Print this recipe
Persons
5
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Thai Yellow Curry with Homemade Thai Curry Paste

Ingredients

  • 250g homemade thai yellow curry paste
  • 300g pork belly
  • 1 small size potato - cut into small pieces (thin)
  • 1/2 carrot - cut into small pieces (thin)
  • 1/2 onion - sliced
  • 1/2 red or green bell pepper - cut into julienne
  • 1 tbsp vegetable oil
  • 300ml coconuts milk
  • 300ml water
  • 1 tsp thai fish sauce
  • 1 tsp coconuts sugar or brown sugar
  • a dash of salt to your taste (optional)
  • Steamed rice

Instructions

  • 1. In a frying-pan, heat 1 tbsp oil and cook the pork belly until both sides are nicely browned. Add carrot, potato and onion and cook for a few minutes. Set aside.
  • 2. In a big cooking pot, heat 1 tbsp vegetable oil and fry the yellow paste from #2 (it will be about 250g) for about 3 minutes or until fragrant over medium heat.
  • 3. Add coconuts milk and mix well, then add water.
  • 4. Add the cooked pork and vegetables (but not the green bell pepper yet). Bring it to a boil. Once it is boiling, add the fish sauce and coconut sugar, then reduce the heat to low and simmer for about 3 to 5 min over low heat with the lid on.
  • 5. Lift the lid, and red (or green) bell pepper. Bring it to a boil. (A dash of salt if necesarry to your taste.)
  • 6. Serve hot with steamed rice!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Chicken, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork, Rice

March 28, 2021

Homemade Easy Ramen

Homemade Easy Ramen

Print this recipe
Persons
5
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Homemade Easy Ramen

Ingredients

For the soup base

  • 25g weipa or chinese chicken stock powder
  • 2 1/2 tsp hondashi powder
  • 5 tsp kosher salt
  • 3 garlic cloves - grated
  • 2 1/2 tbsp vegetable oil
  • 1 1/4 tsp [kobucha japanese kelp tea|https://amzn.to/314Gtoh (optional)|]
  • ---------------------------------------
  • Ingredients (for 1 person) :
  • 5g weipa or chinese chicken stock powder
  • 1/2 tsp hondashi powder
  • 1 tsp kosher salt
  • 1/2 garlic cloves - grated
  • 1/2 tbsp vegetable oil
  • 1/4 tsp kobucha japanese kelp tea (optional)
  • Ramen noodles for 1 person

Instructions

  • 1. In a cooking bowl, add all the soup base ingredients and mix well.
  • 2. Add some soup base in a serving bowl. Set aside.
  • 3. Cook your ramen according to the package instructions.
  • 4. Pour soup stock or boiled water into a serving bowl and mix to dissolve the soup base.
  • 5. Add ramen and your favorite topping. Today I top with char siu, scallion and sesame.
  • Enjoy :)
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Japanese, Pork

March 28, 2021

Taiwanese Castella Cake

Taiwanese Castella Cake

Print this recipe
Serving Size
15x15cm mold
Prep Time
30 minutes
Cook Time
1 hour, 30 minutes
Total Time
2 hours
Taiwanese Castella Cake

Ingredients

  • 55g vegetable oil (I use colza)
  • 5g unsalted butter
  • 70g plain/cake flour (T45)
  • 4 eggs
  • 70g sugar
  • 60ml whole milk
  • 1/2 to 1 tsp vanilla extract

Instructions

  • 1. Prepare a mold (15x15cm square), insert parchment paper. (Paper must be higher than the mold, by 3 to 5cm). Cover the bottom of the mold with 2 aluminium layers. Set aside.
  • 2. In a cooking bowl, add the oil and unsalted butter. Microwave 2 min at 600w to reach about 80℃. Add the flour, using a cooking sieve and mix well with an egg whisk. Set aside.
  • 3. In a small cup, pour the milk and add the vanilla extract. Mix and microwave 20 sec at 600w to reach about 40℃. Then add it to the cake mixture in one go. Mix well.
  • 4. Add egg yolks in 3 to 4 times. Mix lightly at each addition. Set aside.
  • 5. In an another bowl, add white egg and whisk with an electric hand mixer. Once it starts getting harder, start adding the sugar in 3 to 4 times. Whisk until medium peaks form.
  • 6. Add 1/3 of the egg white to the egg yolk mixture, mix well. Add another third, mix gently together. Finally add all the remaining white egg. Mix with a rubber spatula until egg whites and yolks are well combined.
  • 7. Transfer into the prepared mold and flatten the surface with a rubber spatula. Remove bubbles using a chopstick.
  • 8. In a oven-safe pan, over a folded cloth, place the cake mold. Add warm water (about 40℃), 2 to 3cm deep, and bake in a preheated oven (without fan) at 150C° for 1h ~ 1h 10mn.
  • 9. Drop from about 10cm height to prevent deflating. Unmold and transfer onto a wire rack. Gently remove the parchment paper.
  • 10 Cut in half the cake and slice to serve! You can also sandwich whipped cream in it and fruits to enjoy :)
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Bread, Bread & Pizza, Cake, Cooking, Cooking Recipe, Egg, Fast & Yummy, Food Yummy, Sweet cooking

March 12, 2021

Salmon Donburi Rice Bowl – Quick Lunch

Salmon Donburi Rice Bowl - Quick Lunch

Print this recipe
Persons
2
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Salmon Donburi Rice Bowl - Quick Lunch

Ingredients

  • 200g salmon tartare - cut into small cubes
  • 1/2 onion - thinly sliced
  • 2 tbsp mayonnaise
  • a dash of salt and sugar
  • 2 eggs

For the sauce (but you can also use off-the-shelf tsuyu)

  • 2 tbsp soy sauce
  • 1 tsp sugar
  • some sesame oil

Instructions

  • 1. In a small cup, add all the sauce ingredient and mix. Microwave 20 to 30 sec at 600w. Set aside.
  • 2. Soak the onion in water for about 10 min and then drain well. Transfer into a small bowl and add mayonnaise, salt and sugar. Mix and set aside.
  • 3. In a cooking pot, boil water and cook eggs for 6 mins (or more if you like harder eggs). After they are done, soak them in cold water until use.
  • 4. Serve the hot steamed rice in your serving bowl. Add onion slices on top, then salmon. Roast with a cooking torch if you like (optional). Pour the sauce and sprinkle chopped scallion.
  • 5. Place the boiled egg (cut in half), enjoy!

Notes

You can also use off-the-shelf tsuyu / 3x concentrated (つゆ), in this case silute 1 part tsuyu with 3 parts water. Adjust adding water to your taste.

© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Egg, Everyday cooking, Fast & Yummy, Fish, Food Yummy, Rice, Salad, Seafood

February 23, 2021

Strawberry Butter

Strawberry Butter

Print this recipe
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Strawberry Butter

Ingredients

  • 60g salted or unsalted butter - softened
  • 40g strawberries
  • 20 to 25g white sugar
  • a dash of salt if you used unsalted butter

Instructions

  • 1. In a small cooking pot, add strawberry and sugar, cook until strawberries are soft.
  • 2. Transfer into a safe-heat bowl and blend until smooth. Then set aside.
  • 3. In an another bowl, add the butter (softened), and mix with an electric hand mixer until smooth. Then add the strawberry puree little by little (or else butter and puree would separate). Mix well at each addition, continue until you use it all up.
  • 4. Add a dash of salt if you used unsalted butter. Mix. Transfer into a small cup, cover and chill in the fridge.
  • Enjoy with a slice of bread or anything else you like!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Chilled Desserts, Cooking, Cooking Recipe, Fast & Yummy, Fruits, Sweet cooking

  • 1
  • 2
  • 3
  • …
  • 13
  • Next Page »

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 Chinese knot 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 Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Face Mask – easy and quick to make, less fog, no pattern April 3, 2021
  • Thai Yellow Curry with Homemade Thai Curry Paste March 28, 2021
  • Homemade Easy Ramen March 28, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Langues de Chat Biscuits February 19, 2019
  • Fresh pasta with Philips Pasta Maker August 1, 2020
  • Dans La Lune You're welcome, I am glad you liked it!
  • Jonas Thank you so much for this great recipe. I was loo
  • Dans la lune Bonjour, Je vous en prie! Ici j'utilise le di
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

© 2021 DANS LA LUNE - Template by Bloom