Author: carladrew94

Raspberry Mousse Tartlets with a Chocolate Surprise 오피쓰 opss4.com 대전건마 대전오피

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Raspberry Mousse Pie/Tart/Tartlet with Chocolate Surprise Recipe

6 mini graham cracker pie crust or any pie/tart shell of your choice. If the crust you are using needs baking, pre-bake it according to package directions

for quick chocolate ganache
2 oz dark chocolate bar
1 1/2 tbsp heavy cream

for raspberry mousse
6 oz fresh raspberries
1 1/2 tbsp fruit pectin powder
3/4 cup sugar
a pinch of salt

1 1/2 tbsp raspberry jello powder or agar-agar
1 1/2 tbsp boiling water
3 tbsp cream cheese
1/2 cup heavy cream

Start with the raspberry jam. In a medium pan, heat the raspberries, pectin, sugar and salt on medium heat. Cook till the mixture is bubbling and slightly thickened. About 4 minutes. Then press the raspberries through a strainer, discard the pulp and seeds and reserve the liquid jam. Let the jam cool.

Meanwhile, in the bowl of an electric beater, place the boiling water and jello or agar agar and mix till dissolved. Then add the cooled jam and cream cheese. Mix with a fork till well incorporated. Pour in cream. Using the beater, whip/beat the mixture on high till thick.

For the chocolate ganache, place the dark chocolate and cream in a pan and cook on low heat just untill the chocolate melts. Be careful not to burn the chocolate

Divide the chocolate ganache evenly among the pie crusts. Let it cool about 5 minutes. Then pour the raspberry mousse mixture into the pie crusts, over the chocolate ganache. Refridgerate atleast 3 hours to allow the mousse to set. Serve chilled, garnished with fresh raspberries and chocolate shavings.

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Chocolate profiteroles with raspberry mousse 오피쓰 opss4.com 대전건마 대전오피

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Ingredients for the chocolate profiteroles (makes 12 large profiteroles):
120 ml. water
50 grams (1,75 oz) butter
1 table spoon white sugar
60 grams (2 oz) plain flour
20 grams (0,20 oz) cocoa powder
A pinch of salt
2 medium eggs, beaten

For the raspberry mousse:
380 grams (14 oz) raspberries
20 grams (0,20 oz) sugar (*for the raspberries)
1 tea spoon cornstarch
4 egg yolks
60 grams (2 oz) sugar (*for the yolks)
1 tea spoon vanilla extract
110 grams (4 oz) white chocolate, chopped up into small pieces
100 ml. heavy whipping cream

WAFFLED PIZZA FRIES 대전건마 opss4.com 오피쓰 대전오피

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INGREDIENTS
  • 1 lb. waffled fries
  • 1 cup pizza sauce
  • 2 cups mozzarella cheese
  • 10-12 slices pepperoni
  • 2 tablespoons parsley, chopped
INSTRUCTIONS
  1. Heat fries according to instructions. Remove from oven and layer with pizza sauce, mozzarella cheese, pepperoni and parsley.
  2. Bake at 350 degrees for 5-7 minutes, or until cheese is melted and slightly golden brown.

CARNE ASADA FRIES opss4.com 대전건마 오피쓰 대전오피

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Ingredients

  • 1 bunch cilantro (no stems) chopped
  • 3 large cloves of garlic, minced
  • 1 tablespoon cumin
  • 1 teaspoon each Kosher salt and freshly ground pepper
  • 1/3 cup olive oil
  • Zest & juice of one lime
  • One flank steak – about 1.5 pounds
  • 1-28 ounce bag frozen French fries
  • About 2 cups shredded colby/jack cheese
  • Guacamole, and sour cream for garnish

Steps

  1. Combine cilantro, garlic, cumin, salt & pepper, olive oil, lime juice and zest – mix well
  2. Put flank and marinade into a large Ziploc bag, zip shut and squish around to make sure flank is well covered
  3. Refrigerate 1-4 hours
  4. Heat grill to high and grill flank about 5 minutes each side
  5. Meanwhile, cook french fries according to package directions
  6. Slice flank into thins strips then rough chop into smaller pieces
  7. Put on top of cooked fries and top with cheese
  8. Microwave 30-60 seconds or until cheese melts
  9. Garnish with guacamole and sour cream

Smoked Salmon Sushi Burger 대전건마 opss4.com 오피쓰 대전오피

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Ingredients:

Special sushi rice:
– 200 g Japanese round rice
– 50 cl water
– 4 tablespoons rice vinegar
– 2 teaspoons sugar
– 1 teaspoon salt

Trim :
– 200 g smoked trout from France Ovive
– 2 Avocados
– A little wasabi
– Sesame seeds
– Soy sauce

Preparation:

Wash the rice and place it in a saucepan with water. Cover and cook for 15 minutes.
After cooking, remove the lid and let the rice stand.
In a container, combine the vinegar, salt and sugar.
Place the rice in a salad bowl to cool it. Pour the vinegar mixture over the rice several times, mixing gently so as not to crush the grains.
Peel the avocados and cut into strips.
Place a cookie cutter on a plate, place 3 tablespoons of sushi rice in the bottom of the cookie cutter, then avocado slices, then a slice of smoked trout.
Add to the end of the sushi rice on top. Then pack well to form a light dome. Sprinkle with sesame seeds.
Taste with a touch of wasabi and a little soy sauce. Sponsored Arrange 3 tablespoons of sushi rice at the bottom of the punch, then avocado slices and then a slice of smoked trout. Add to the end of the sushi rice on top. Then pack well to form a light dome. Sprinkle with sesame seeds. Taste with a touch of wasabi and a little soy sauce. Sponsored Arrange 3 tablespoons of sushi rice at the bottom of the punch, then avocado slices and then a slice of smoked trout. Add to the end of the sushi rice on top. Then pack well to form a light dome. Sprinkle with sesame seeds. Taste with a touch of wasabi and a little soy sauce.

Chicken Katsu Rice Burger 오피쓰 opss4.com 대전건마 대전오피

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Ingredients
  • Chicken Katsu
  • 2 boneless chicken breast, pounded until ½” thick, cut in half to make 4 pieces
  • 1¾ cup panko crumbs
  • 2 tbs oil and 2 eggs, beaten together
  • ½ cup all purpose flour
  • Salt and black pepper
  • Curry
  • Roux:
  • 3 tbs unsalted butter
  • ¼ cup all purpose flour
  • 2½ tbs Japanese curry powder
  • 1 tsp cocoa powder
  • 1 tbs tomato paste
  • 1 tbs Worcestershire sauce
  • ½ tsp cayenne pepper (reduce or omit for less or no heat)
  • ⅛ tsp black pepper
  • 1 medium onion, roughly chopped
  • 2 garlic cloves
  • ½” ginger
  • 2½ cup chicken stock
  • Salt to taste
  • Sugar to taste
  • Black pepper to taste
  • Rice Buns
  • 8 cups cooked rice (Japanese short grain or sushi rice)
  • Sesame oil
  • Soy sauce
  • White or black sesame seeds
  • Seaweed flakes
Directions
Chicken Katsu
  1. Sprinkle generously salt and pepper on chicken.
  2. Prepare three separate shallow bowls. Filled each with flour, eggs and panko crumbs.
  3. Coat the chicken in flour. Shake off any excess. Dip the chicken in the eggs and then coat it with panko crumbs pressing it so that the chicken is well coated. Repeat with the flour, egg and panko crumbs one more time.
  4. Over medium high heat, add ¼” of oil into a cast iron pan. Heat the oil to 350 F.
  5. Once hot, gently place the chicken and fry it for 2-3 minutes on each side until chicken reads at least 165F. Place the chicken katsu in the oven at 200 F to keep warm if needed.
Curry
  1. To make roux: Over medium low heat, add the butter to a small pan. Once it melts, add the flour and stir. Add the curry powder, cocoa powder, tomato paste, Worcestershire sauce, cayenne pepper and black pepper. Continue to stir for 10-15 minutes. It will become dry and crumbly. Be careful not to burn it.
  2. To make curry: In a blender, add the onion, garlic and ginger and blend until smooth. Over medium heat, fry the onion paste in a pan until translucent and fragrant about 10- 15 minutes. Add the chicken stock. Increase the heat to medium high and bring it to a boil. Once boiled, add the roux. Stir well until the roux has dissolved. Season with salt, sugar n black pepper.
Rice Buns
  1. Divide the rice into 8 portions. Shape and compress the rice to ½” thick and 3″ diameter patties. Damp hands will help the rice not adhere to your hands while shaping.
  2. Brush both sides of the patties with soy sauce. Heat a pan over medium high heat. Once hot, add a little oil and sear the patties until crisp on both sides. Use minimal and gentle handling so that it doesn’t fall apart on you. Use a wide spatula.
Assembling
  1. Place lettuce or tomato or whatever toppings you like to the bottom rice patty. Put a piece of chicken katsu and pour curry on the chicken. Top with another rice patty.
  2. Wrap the rice burgers using a parchment paper (for added help to stay intact). Serve immediately.

Cucumber and goat’s cheese Maki opss4.com 대전건마 오피쓰 대전오피

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Ingredients:

  • 150 g of  sushi (nishiki-) rice  
  • 20-30 ml of  vinegar mixture for sushi ice cream 
  • leaves  Römersalat  
  • stems  Thyme  
  • 100 g  salad cucumber  
  • 50 g of  goat cheese  
  • 1  scotch  
  • EL  balsamic vinegar  
  • teaspoon  honey  
  • teaspoon  mustard  
  • EL  sunflower oil  
  •    salt 
  •    pepper 
  • 300 g  oyster mushrooms  
  •    oil 
  •    Cling film 

preparation

45 minutes
1. Wash the rice several times until the wash water remains clear. Boil 150 ml of water, add rice and simmer for about 8 minutes. Rice on the cooked plate for about 10 minutes. Fill the rice into a large bowl, mix the vinegar mixture, cover with a damp cloth and allow to cool
2. Clean the lettuce, wash and cut out the stalk. Boil the lettuce leaves for approximately 10 seconds in boiling water. Wash thyme, shake dry. Roll the leaflets, except for some garnish, from the stalks. Cucumber peel, halve in half, remove kernels. Cut the cucumber into pens. Mix rice, cheese and thyme
3. Bake a bamboo mat in foil. Place lettuce leaves in 2 portions on a rectangle (approx. 6 x 20 cm). Sprinkle the rice with the moistened hands on the lettuce leaves (approx. 0.5 cm thick). Place cucumber strips in the center of the rectangle. Roll the sheets. Roll the rolls with the bamboo mat
4. For the sauce 1 finely chop the scallion. Vinegar, honey, mustard and shawl. Add oil dropwise with stirring. Season with salt and pepper. Clean the mushrooms, clean them and cut them according to their size. Pour the mushrooms in an oil-fryed pan for about 4 minutes. Season with salt
5. Cut the rice rolls into 5-6 pieces with a sharp knife. Roll, sauce and mushrooms. Garnish with thyme
6. Waiting time approx. 30 minutes