• 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

February 23, 2021

Salmon Roll – Maki Sushi

Salmon Roll - Maki Sushi

Print this recipe
Serving Size
3 Sushi Rolls
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Salmon Roll - Maki Sushi

Ingredients

  • 300g of Japanese uncooked Rice

For the sushi vinegar

  • 50g rice vinegar or apple cider vinegar
  • 18g sugar
  • 7g fine salt
  • 3 sheets of nori

For the filling

  • 1/2 onion - thinly sliced - Soak in water for 10 minutes
  • 1/2 to 1 avocado - sliced
  • a dash of lemon juice
  • 180g to 200g salmon tartare
  • some mayonnaise

For the dipping sauce

  • Soy sauce
  • Wasabi

Instructions

  • 1. Start by cooking your rice. Meanwhile make the sushi vinegar : In a cooking pot add vinegar, sugar and salt. Cook until almost boiled and sugar and salt are completely melted. Remove from the heat and set it aside.
  • 2. Transfer the cooked rice into a heat-safe bowl, and pour the sushi vinegar from #1 on it. 'Slice' the rice with a rice paddle and let it cool down.
  • 3. Place "Sushi bamboo rolling mat" on your worktop and then a nori sheet (shiny side down).
  • 4. Spread about 180g sushi rice evenly. Leave an about 2cm edge uncovered.
  • 5. Spread mayonnaise along the center line, as much as you want, over the rice. Place avocado, onion and salmon along that line too. Then roll up the maki tightly with a sushi rolling mat. Make 2 more sushi rolls.
  • 6. Cut slices in the sushi roll with a clean and moistened knife. Please clean your knife before each new slice.
  • 7. Serve wity soy sauce and wasabi :)
© 2021 Copyright Dans la lune

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

February 6, 2021

Genmai Baguette with Roasted Rice

Genmai Baguette with Roasted Rice

Print this recipe
Serving Size
2 medium size baguettes
Prep Time
1 hour
Cook Time
15 minutes
Wait Time
1 hour, 30 minutes
Total Time
1 hour, 15 minutes
Genmai Baguette with Roasted Rice

Ingredients

For the 'genmai' :

  • 50g white or brown short grain rice
  • 2 tbsp water

For the baguette :

  • 200ml water
  • 250g bread flour (T65)
  • 5g fine salt
  • 2g malt powder (optional)
  • 2g dry yeast (i use saf)

Instructions

  • 1. Making Genmai Wash the rice and drain it. In a frying-pan (no oil), add the rice and cook for 1~2 minutes over medium heat. Then add water (2tbsp). Keep cooking until nicely browned. Once it turns brown, then reduce the heat to low. Set aside.
  • 2. In a cooking bowl, add flour, salt, malt powder (optional), yeast and the genmai you just made in #1. Mix well. Add water and mix with a spatula until it comes together. Cover with saran wrap and leave 15 minutes.
  • 3. After 15 min, mix about 1 min with a spatula. Cover and let sit for 15 minutes.
  • 4. After 15 min, mix a few times (about 20 sec). Finally cover and let rise in a warm place for a few hours or until it doubles in size.
  • 5. Dust the work surface with a bit of flour, then put the dough on it. Split it in 2 halves. Cover and let them rest 10~15 min.
  • 6. With the first half, using your hand, stretch the dough into a small (approximately) rectangular shape. Fold both sides length-wise over the centreline. Then fold again in the same way making sure you close the seam well (along the centreline). With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it and take shape too.
  • 7. Transfer the baguette to a floured cloth, seam side down to rest. When bough baguette doughs are done, lift up the cloth between the 2 baguettes into a pleat. It will help the dough hold its shape. Let it rise for about 40min (or more) in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
  • 8. Pre-heat the oven to 240℃ degree.
  • 9. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times (at a 45 degree angle) along its length, using a baker's lame, razor blade or a very sharp knife.
  • 10. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes.
  • 11. Remove from the oven and let it cool down on a wire rack.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Rice

February 6, 2021

Hot and Sour Soup

Hot and Sour Soup

Print this recipe
Persons
3
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Hot and Sour Soup

Ingredients

  • 1 tsp vegetable oil
  • 100g pork belly - thinly sliced, pepper-and-salted
  • 1 tsp potato starch / katakuriko
  • about 250g soft tofu - cut into cubes
  • 1/2 carrot (~50g) - cut into julienne
  • 2 to 3 shiitake (~60g) - sliced
  • 60g leek - cut into julienne
  • 2 to 3 eggs

For the Soup :

  • 800ml water
  • 3 tsp Chinese chicken bouillon powder
  • 1 tbsp cooking sake or white wine
  • 1 to 2 tbsp apple cider vinegar or rice vinegar
  • 2 tbsp soy sauce
  • 1 to 1.5 tsp kosher salt (adjust to your taste)
  • 1 tbsp oyster sauce
  • 1 tbsp potato starch / katakuriko dissolved in 1.5 tbsp water

Instructions

  • 1. In a cooking pot, heat 1 tsp vegetable oil and cook the pork. When the pork is almost cooked, add carrot, leek and shiitake. Stir-fry for a few minutes.
  • 2. Pour the water (800ml) and bring it to a boil, adding chicken soup powder, cooking sake, soy sauce, kosher salt, oyster sauce.
  • 3. Once it has boiled then add tofu and bring it to a boil again. Add vinegar (1 or 2 tbsp, depending on your taste). Pour the dissolved potato starch to thicken the soup. Then add the beaten eggs but don't mix them in until the eggs are cooked.
  • 4. Serve hot! Add Ra-yu (chili oil) or homemade rayu if you like spicy!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup, Tofu, Vegetables

February 1, 2021

Pink Udon – Philips Pasta Maker

Pink Udon

Print this recipe
Serving Size
5 to 6 people
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Pink Udon

Ingredients

  • 80g cooked beetroot - cut into cubes
  • 150ml water
  • 250g cake flour / plain flour (T45)
  • 5g gluten powder
  • 35g katakuriko / potato starch
  • 10g tapioca flour
  • 5ml water

Instructions

  • 1. In a blender cup, add beetroot and water. Blend until a smooth paste. Sieve twice, first with a large mesh, then with a fine mesh sieve. Set aside 108ml of it.
  • 2. In a cooking bowl, add plain flour, potato starch, tapioca powder and gluten powder and mix well.
  • 3. Set the disc for Udon and transfer the dough into the pasta machine's tank. Start the machine. Add 108ml of beets juice and then 5ml water.
  • 4. Prepare the tray and sprinkle potato starch. Noodles come out! cut the first 10cm and put it back in the tank. Resume the program.
  • 5. Dust the udon as it comes out with flour and cut them when you reach the length you want.
  • 6. Continue until the machine stops or the dough is all used up.
  • Enjoy!
© 2021 Copyright Dans la lune

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

January 22, 2021

Blue Pudding with Butterfly Pea Flower Tea

Blue Pudding with Butterfly Pea Flower Tea

Print this recipe
Serving Size
6 puddings
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Blue Pudding with Butterfly Pea Flower Tea

Ingredients

  • 5g butterfly pea tea
  • 50ml boiled water
  • 3 egg whites (~100g)
  • 50g white sugar
  • 5 tbsp heavy cream/whipping cream
  • 350ml whole milk
  • 2 tbsp sweetened condensed milk

For the topping :

  • 100g heavy cream/whipping cream
  • 3g cream stabiliser (particularly if your cream is less than 35% fat)
  • 10 to 15g white sugar

Instructions

  • 1. In a heat-safe cup, add butterfly pea tea and pour the boiling water. Let it sit for a few minutes and set aside.
  • 2. In a cooking bowl, add white egg, and sugar. Mix gently (using a cooking spoon) to prevent bubbles from appearing.
  • 3. Add milk gradually and mix. Then add sweetened condensed milk, heavy cream, and mix.
  • 4. Strain and add the tea base, using a cooking sieve. Squeeze out as much as possible : the more you squeeze, the more intensely blue the result :) Mix gently.
  • 5. Strain the mixture with a sieve twice. Transfer into heat-safe cups. Cover with aluminium foil.
  • 6. Bring water to a boil and set the steam tray over, using the lowest heat. Place the puddings.
  • (NOTE : use a medium burner not the high output one, as indicated by the red arrows in the gas stove picture) Cover and steam for 45 to 60 min. It should be wobbly but the surface should hold firm and still.
  • 7. Cover with lids and chill in the fridge until it has set and cooled.

For the topping :

  • 8. In a small cup, add sugar and cream stabilizer. Mix. In a cooking pot, add the heavy cream and sugar mix, and mix with a electric hand mixer until getting the texture you like.
  • 9. Top the pudding with whipped cream.
  • Enjoy!
© 2021 Copyright Dans la lune

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

  • 1
  • 2
  • 3
  • …
  • 67
  • 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
  • Salmon Roll – Maki Sushi February 23, 2021
  • Strawberry Butter February 23, 2021
  • Salmon Donburi Rice Bowl February 6, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Langues de Chat Biscuits February 19, 2019
  • Japanese fluffy white bread loaf – Shokupan February 15, 2020
  • Dans la lune Yes, as long as it will harden in the freezer enou
  • Aarya Can we make it with homemade chocolate spread
  • Karen Thank you for your reply. I tried the recipe but k
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