Eggless Orange mousse｜HidaMari Cooking
Ingredients
1 pouch (7 g/1/4 oz) unflavored gelatin
2/3 cup (160 mL) orange juice, freshly squeezed
1 cup (250 mL) 1 % or 2 % plain yogurt
1/3 cup (80 mL) sugar 2 tbsp (30 mL) orange liqueur (optional) Finely grated rind of 1 medium orange
1/2 cup (125 mL) cream 35 %, lightly whipped
Preparation
In bowl or saucepan, sprinkle gelatin over orange juice; let stand for 5 min. Microwave at Medium-
High (70 %) or stir over medium-low heat for 1 min or until dissolved. Stir in yogurt, sugar, liqueur
(if using) and orange rind. Fold in whipped whipping cream. Spoon into individual dishes or
stemmed glasses. Refrigerate for about 1 1/2 hours or until set. Garnish as desired.
Mango Pudding｜HidaMari Cooking
Ingredients
5 small ripe mangoes (makes about 2 cups mango puree)
½ cup hot water 1 (7g) envelope unflavored gelatin powder
½ cup evaporated milk ¼ cup sugar
Instructions
Peel the mangoes and slice the flesh from the pit. Put the slices into a blender and puree until smooth.
In a large bowl, empty gelatin envelope in hot water and stir until dissolved. Let stand for 3 minutes.
Add the evaporated milk and sugar. Stir until the sugar has completely melted. Add the mango slices
and mix well. Pour the mango mixture into 4 ramekins. Cover with plastic wraps and chill overnight.
Serve and enjoy!
Japanese swiss roll cake｜HidaMari Cooking
Ingredients
6 servings For the black tea flavored sponge:
5 Egg 100 grams Sugar 3 Black tea bag 70 grams Cake flour For the black tea cream:
300 ml Heavy cream 3 Black tea tea bag 3 to 4 tablespoons Sugar Steps
Preparation :
Remove the tea leaves from the tea bags for the sponge cake. Use it as it is if the leaves are fine and grind it if they are too big. I use it just as it is! Break the eggs in a big bowl and whisk. Add sugar and mix. Preheat the oven to 180°C. The egg should be about 250g after removing the shells. Place the bowl with eggs on a double boiler. Make sure that the egg doesn't cook and continue mixing until the mixture becomes about 40°C . ( I warm the egg directly over the stove, but if it's your first time making it, I recommend using a double boiler.) When the mixture feels warm to the touch (about 40°C), take it out of the double boiler and whisk with a hand mixer at the highest level. When the mixture is fluffy and the foam becomes fine, continue whisking until you can see a trace of the hand mixer. Then whisk with the lowest level on the hand mixer for the last 30 seconds! Remove the hand mixer and sprinkle the tea leaves from Step 1 onto the surface. Then sift in the cake flour so it's like they're floating on the surface of the mixture. Mix gently using a rubber spatula or a wooden spatula like drawing a circle (like the pink arrow in the picture) while spinning the bowl to the other direction at the same time (like the yellow arrow in the picture) . The flouriness will disappear after mixing for about 30 times and you won't see the flour anymore, but if you stop mixing at this point the sponge turn out rough and dry so continue mixing a little bit more... It's best when the mixture becomes shiny after continued mixing! If you don't mix enough the cake will become dry, and if you mix too much the cake will become elastic, so try to get the feeling of how the batter is! Mix until the batter drips when you lift it up, but not too slowly. I mixed for more than 100 times. How many time to mix depends on how the eggs are whipped up and how the flours are mixed. Pour the batter onto a baking sheet lined with kitchen parchment paper. Even out the surface and bake in a 180°C preheated oven for 12 minutes while checking its progress. It should be fine if the color becomes a nice golden brown, but if you are worried stick a toothpick into the sponge cake and if the toothpick comes out clean, then it is fine! Place the sponge cake on a cooling rack to cool down. Warm the heavy cream. Add the tea leaves and heat it to extract the tea flavor. Refer to Earl Grey Tea Aroma Black Tea Cream -! Strain the tea leaves with a tea strainer while pouring it into a big bowl. Place iced water under the bowl to cool. Add sugar and whip it up. Peel off the paper from the sponge cake once and place it on the paper again. Then spread on the whipped cream. Make the cream on the side closest to you thicker and on the other side thinner. Hold the sponge closest to you together with the paper. Roll in the beginning part of the roll tightly to the part that sticks to it. Hold the paper from your side and roll up the sponge in one go. Make sure that the end of the roll will be facing down. Even out any cream that sticks out of the sides. The cake will be more stable and will be easier to cut if you chill it in the refrigerator, but I like it when it is freshly made because the sponge cake and the cream are so fluffy. When cutting, dip the kitchen knife in hot water each time you cut and don't press strongly to cut and move the kitchen knife back and forth to cut it. Use a bread cutting knife if you have one! The precise way to make the cream is on the- Earl Grey Tea Aroma Black Tea Cream.
本格ティラミスの作り方 Tiramisu｜HidaMari Cooking
Ingredients
6 large egg yolks 3/4 cup sugar
3/4 cup whole milk Four 8-ounce containers mascarpone cheese, at room temperature
1 1/2 cups espresso or strong coffee, at room temperature
1/2 cup brandy or cognac 30 to 32 crisp Italian ladyfingers (savoiardi)
1/4 cup Dutch-process cocoa powder
Directions :
1- Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl with ice water.
2- Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).
3- Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
4- Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
5-Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.
Food Safety
Storing, Cooking, Cleaning, Food Poisoning
Food Safety refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses.
The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning. This is achieved through a variety of different avenues, some time of which are:
- Properly cleaning and sanitizing all surface, equipment and utensils
- Maintaining a high level of personal hygiene, especially hand-washing
- Storing, chilling and heating food correctly with regards to temperature , environment and equipment
- Implementing effective pest control
- Comprehending food poisoning and food intolerance
* Cooking meat safely
As all raw meat can carry harmful bacteria on the outside , it is important to cook all meat properly to kill the bacteria that can cause food poisoning. This section advises you on how to handle and cook meat, and how to check that your meat is fully cooked and safe to eat.
* Cooking vegetables safely
Most vegetables are grown and harvested in a relatively natural environment where they can be
exposed to bacteria from soil or water. The risks associated with eating vegetables are low. Nevertheless , some sensible steps should be taken when preparing and storing vegetables :
- Store away from other raw foods, not below meat in the fridge where juices may drip.
- Wash vegetables before eating by rubbing or brushing under the cold running tap before cooking o
or eating
Food Safety refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses.
The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning. This is achieved through a variety of different avenues, some time of which are:
- Properly cleaning and sanitizing all surface, equipment and utensils
- Maintaining a high level of personal hygiene, especially hand-washing
- Storing, chilling and heating food correctly with regards to temperature , environment and equipment
- Implementing effective pest control
- Comprehending food poisoning and food intolerance
* Cooking meat safely
As all raw meat can carry harmful bacteria on the outside , it is important to cook all meat properly to kill the bacteria that can cause food poisoning. This section advises you on how to handle and cook meat, and how to check that your meat is fully cooked and safe to eat.
* Cooking vegetables safely
Most vegetables are grown and harvested in a relatively natural environment where they can be
exposed to bacteria from soil or water. The risks associated with eating vegetables are low. Nevertheless , some sensible steps should be taken when preparing and storing vegetables :
- Store away from other raw foods, not below meat in the fridge where juices may drip.
- Wash vegetables before eating by rubbing or brushing under the cold running tap before cooking o
or eating
$477.90
Free ShippThai Cuisine
Thai cuisine is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai food was traditionally eaten with the hand while seated on mats or carpets on the floor or coffee table in upper middle class family ,
Today, however, most Thais eat with a fork and spoon. Tables and chairs were not introduced as part of a broader Westernization drive during the region of King Mongkut, RamaIV. The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE.
Thai meals typically consist of rice with many complementary dishes shared by all. The dishes are all served at the same time, including the soups and it is also customary to provide more dishes than there are guests at the table.
A Thai family meal would normally consist of rice with several dishes which should from a harmonious contrast of flavors and textures as well as preparation methods.
Indian Food Culture
Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture , food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.
Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.
Food in the north India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. In Kashmir, mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the Saag that is prepared with a green leafy vegetable known as the Hak.
In western India, the desert cuisine is famous for unique taste and varieties of food. Rajasthan and Gujarat are the states that represent the dessert flavor of Indian food.
In the states like Maharashtra , the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the Bombay Prawn and Pompfret.
In the same eastern India, the Bengali and Assamese styles of cooking are noticeable. The Staple food of Bengalis is the yummy combination of rice and fish.
Food Festival in the Bratislava with World Chefs
Vojto Artz the WCWB Ambassador in Slovakia, is already for eight years the professional guarantee. He's both author and organizer of the , Vojto Artz's Cooking Show , that regularly makes part of this festival.
Within his Cooking Show he conceived literally as a charity also this year , he welcomed on the main stage in the festival centre several personalities not only of the world of cooking but also from the Slovak show-business.
The meals and dessert prepared on the stage were immediately auctioned and this way were changed to the good thing
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