Green Curry

Green Curry

Our green pan

We got our first "green" pan named after Kyoto a month ago. So far we are happy works fine and it is easy to clean. Lets hope that we are now more greener than with regular pan ;).

Moscow Buns

Moscow buns

from: Toidutare

25 tk

5 dl milk

50 g yeast

1,5 dl sugar

0,5 tsp salt

1 egg

1 kg flour

150 g butter

Cream filling

2,5 dl milk

3 tbsp. sugar

3 tbsp. flour

2 egg yolks

1 tsp vanilla sugar

2 tbsp butter

• Warm up the milk till it will be your body temperature. Add yeast pieces, sugar and salt. Stir till the yeast is melted. Then add egg, flour and butter (room temperature). Knead till it will be smooth. Let it rest under the clean towel till it will be doubled.

• For making the cream mix milk, flour and sugar inside the pot till it will be balanced. Heat up the mixture in low heat constantly stirring till it become thicker. Then take it off from fire and add egg yolks. Place the pot again to the fire till it become again thicker. Take it off from fire and add vanilla sugar. Add butter and stir it till it become again balanced mixture. Cool it down before starting to make buns.

• Knead the risen dough lightly on table and roll it till it will not be so thick. Cut rectangle pieces and add the cream iin to the middle. Place the corners interlacing and make them stuck to each other(lightly). Let them rest 10 minutes on your own plates. Brush them with beaten egg whites and bake 10 minutes in 200 C. Before serving add powder sugar on top. Enjoy

Thai Soup Tom Khai

Tom Khai

From: toidutare

3 cm ginger

800 ml coconutmilk

2 sticks lemongrass

2 tk onions

6 tk lime leaves

2 tk chicken file

little bit mushrooms

0,5 l chicken stock

1/2 lime juice

1 Spl fish sauce

chili ( it depends how spicy you like your soup we see 1,5 )

Put ginger inside pot with coconut milk. Ad lemongrass (leave it as one or couple of big junks, it is for taste and you will be not eating it. Add onion, chili and half of the lime leaves. Wait till it boils. Add chicken pieces and mushrooms and let it boil 3 -5 min till chicken is ready. Then add chicken stock and let it start to boil again.

Turn off the heat and add lime juice and fish sauce, if the taste is to strong it is possible to add sugar. Now take out lemongrass and lime leaves. Decorate with coriander.

World's most expensive Latte

According to the news Coffee Latte in Copenhagen is the most expensive on the world ( 30-40 DKK average).

So Enjoy :)

Miso soup

Miso soup

Serves:3

Time : 10 min

2 tbsp miso paste

2 tbsp dashi

6 dl water

spring onion

according to your taste:

tofu, champions, chicken, shrimps

You boil the water add dashi and miso paste. wait till Paste has been de-solved.

before serving but cut spring onion on the bottom of bowls and ( chicken or etc) you would like to add according to your taste and pour the hot soup to the bowl.

enjoy.

Leek and goat's cheese tartlets

Leek and goat's cheese tartlets

Time: prep : 15 min + cooking 45-50 min

Serves: 4

From: Good Food

4 leeks , trimmed, halved and
finely sliced
large knob of butter
2 tbsp thyme leaves and 4 nice
sprigs
375g block puff pastry
4 slices goat's cheese (with a rind)
truffle oil or walnut oil (optional)

• Wash the leeks in a colander but don't worry about drying them as you want a bit of water clinging on. Heat the butter in a wide saucepan until sizzling, then add the wet leeks and thyme leaves plus salt and pepper. Sweat the leeks really gently for 20-25 mins until they have practically melted, adding a little more butter if needed. Set aside and allow to cool.

• Heat oven to 220C/200C fan/gas 7. Roll the pastry out to the thickness of a £1 coin. Cut out 4 saucer-size circles and place on a baking sheet. Spread the leeks over the circles leaving a slight border around the edge. Put a slice of goat's cheese in the middle of each tart and top with a thyme sprig. Pinch the pastry edge together to slightly encase the leeks, then bake the tarts for 25 mins until puffed up and golden. Serve hot and drizzled with flavoured oil if you have it.