Simple Korean breakfast

 

Pen&in wand watercolor on A6 Hahnemühle Sketchbook

Simple Korean breakfast staple, Korean cuisine

Servings: 1

Ingredients:

1 cup of cooked rice

2 eggs

1 tsp light soybean sauce

1 tsp sesame 

1 Tbsp chopped green onion 

1 tsp Sesame seeds

Instructions:

1. In a serving bowl, add the cooked rice.

2. In a non stick pan, add a bit of vegetable oil and fry the eggs sunny side up at low heat, avoid brown crispy edges.

3. Place the eggs on top of rice.

4. Add the sesame oil and soybean sauce.

5. Garnish top with chopped green onions and sesame seeds.

Source: 

YouTube / Taiji’s Kitchen

Flourless cheese cake

 

For a round cake 15 cm or 6 in, yields 4 persons.

Ingredients:

195 g ( 7 oz ) Cream Cheese

130 g ( 5 oz) Condensed milk

3 eggs

Instructions:

Preheat oven at 355°F. Mix cheese and condensed milk in bowl on a water bath until smooth, don’t overheat. Withdraw from the bath and mix in egg yolks. Reserve. In a separate bowl beat egg whites with a whisk or in the mixer into stiff peaks. Fold in the egg whites into the cream cheese batter in three batches. Pour the light batter into a 6 inches round cake mold lined with parchment paper. Bake in water bath for 45 minutes at 355°F until golden and a stick inserted in the center comes out clean. Let cool and refrigerate overnight in the mold. Remove from the mold and remove parchment paper. If preferred, dust with powdered or confectionery sugar and top with you favorite berries.

Notes:

It took me 65 minutes to bake, baking time depends on your oven.

Source:

YouTube. Dulce Hogar Recetas. Video recipe in Spanish here

Classic Corn Bread

Ingredients:

1 cup (5 oz/155 g) cornmeal

1 cup (5oz/155 g) all-purpose (plain) flour

1 ½ teaspoons baking powder

½ teaspoon baking soda (bicarbonate of soda)

½ teaspoon salt

2 cups (12 oz/375 g) fresh corn kernels (about 3 ears), optional

2 large eggs

3 tablespoons honey or firmly packed golden brown sugar

1 ⅓ cups (11 fl oz/340 ml) buttermilk

3 tablespoons unsalted butter, melted, or canola oil or olive oil

Preparation:

Position a rack in the middle of the oven, and preheat to 425°F (220°C). Butter an 8-inch (20 cm) cast-iron frying pan or an 8-inch square baking pan or dish. In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and the corn kernels, if using. Set aside.

In a large bowl, whisk the eggs until blended. Add the honey, buttermilk, and butter and until blended. Add the dry ingredients and stir evenly moistened.

Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Let the bread cool slightly in the pan on a wire rack. Serve warm. Store in an airtight container at room temperature for 2-3 days or freeze for up to 1 month.

 Notes:

If you cannot get buttermilk, make your own by mixing 1 tablespoon of lemon juice for every cup of whole milk.

Instead of corn kernels, I sautéed one diced green pepper, 3 tablespoons of diced onion and 3 jalapeño peppers and mixed it with the dry ingredients. I also top the bread with 1/2 cup of grated cheese after 15 minutes of baking.

Source:

Essentials of Baking. Recipes and Techniques for Successful Home Baking.

Williams-Sonoma

Cranberry and Orange Scones

Makes 6 scones

Ingredients:

For the dough

2 cups (10 oz/315 g) all purpose (plain) flour

1/4 cup (2 oz/60 g) granulated sugar

1 tablespoon of baking powder 

1/2 teaspoon salt

2 teaspoons grated orange zest 

6 tablespoons (3 oz/90 g) cold unsalted butter, cut into 1/2-inch (12 mm) pieces

1/2 cup (3 oz/90 g) dried cranberries 

3/4 cup ( 6 oz/180 mL) milk

For the topping

1 teaspoon grated orange zest

2 tablespoons orange juice

1/2 cup sugar powder

Preparation:

Position rack in the middle of the oven, and preheat to 425 °F (220 °C). Line the half sheet pan or rimless baking sheet with the parchment paper. In a bowl, stir together the flour, granulated sugar, baking powder, salt and orange zest. Using a pastry blender or two knives, cut in the butter until the mixture turns large coarse crumbs the size of small peas. Stir in the cranberries. Pour the milk over the dry ingredients and mix with a fork or rubber spatula until the dry ingredients moistened. A mixer or a food processor can be used to mix this ingredients.

Turn the dough out onto a lightly floured surface and press together gently until the dough clings together in a ball. Pat out into a round about 1/2 inch (12 mm) thick and 6 1/2 inches (16.5 mm) in diameter. Cut the round into six wedges, or use a 3-inch (7.5-cm) biscuit cutter to count out rounds. Place wedges 1 inch (2.5 cm) apart on the prepared pan.

Bake until golden brown, 13-17 minutes. Transfer to a wire rack to cool fully.

To make the topping, in a small bowl, stir together the sugar, orange juice and orange zest. Adjust the thickness of the topping by adding more powdered sugar if it is too runny. Brush the wedges with the mix. Store in a air tight container at room temperature up to 2 days.

Notes: 

The original recipe is made with currant and lemon zest for the dough and sugar and cinnamon for the topping.

Source:

Essentials of baking

Williams Sonoma 

Pear & Ginger Muffins

Yields: 12 muffins

Ingredients:

1  3/4 cups (9 oz/280 g) all purpose (plain) flour

2 teaspoons baking powder

1/2 teaspoon baking soda (bicarbonate of soda)

1/4 teaspoon salt

2/3 cup (5 oz/155g) firmly packed golden brown sugar

1 teaspoon ground ginger

1 tablespoon peeled and grated fresh ginger

2/3 cup (4 oz/120 g) finally chopped crystallized ginger

2 large eggs

1 cup (8 oz/250 ml) whole milk

6 tablespoons (3oz/90 g) unsalted butter melted

1 1/4 cups (5 oz/155 g) chopped, peeled pear (about 1 large)

Preparation:

Position a rack in the middle of the oven, preheated to 425 °F (220 °C). Butter 12 standard  muffin-pan cups or line them with paper liners.

In a bowl, stick together the flour, baking powder, baking soda, salt, sugar, ground ginger, fresh ginger and  1/3 cup (2oz/60g) cup of crystallized ginger. Set aside.

In a large bowl, combine the eggs, milk, and butter and beat on low speed just until blended. Add the dry ingredients and mix just until moistened. Fold in the pear. Do not over mix.

Spoon the batter into prepared muffin cups, filling each cup about three-fourths full. Sprinkle the remaining crystallized ginger evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, 15-18 minutes. Let cool in the pan on a wire rack for two minutes, then turn out onto the rack. Serve warm. Store in an airtight container at room temperature for up to 2 days, or freeze for up to one month.

Notes:

You can use pears that are still slightly firm, as they will keep their shape nicely. Use a firm variety such as Bartlett (Williams), Bosc, or Anjou.

I cannot find crystallized ginger easily so I used home made candied ginger. I diced peeled fresh ginger finely and cook it with equal part of white sugar and one tenth part of water. Boil few minutes until sugar dissolves, let cool and let sit overnight uncovered. Drain the syrup and use as crystallized ginger.

Source:

Essentials of Baking

Williams Sonoma

Leek and potato curry soup

Yields 6 portions

Ingredients:

2 Tbsp unsalted butter

2 yellow onions, diced

3 leeks, only one inch of the white part, sliced

1 clove of garlic, diced

1 Tbsp powder curry

3 Cups vegetable broth or water

4 red potatoes (1 lb) peeled and thinly sliced

Salt and pepper

3 cups of milk

2 Tbsp fresh chives, finely chopped 

Preparation:

1. Fry the onions and leeks in butter until starting to get soft, around 5 minutes.

2. Add garlic and curry, cook 10 minutes until soft.

3. Add vegetable broth or water, potatoes and salt. Cover and let boiling until potatoes are soft, around 20 minutes.

4. Add milk and and stir well.

5. Blend at high speed until smooth. If it is too thick add more milk. 

6. Cool for 2 hours in the refrigerator.

7. Salt and pepper to taste, serve in cups, sprinkle with chives and serve immediately.

Notes:

Sometimes I don’t follow the recipe exactly, I use recipes for inspiration but I like to share the original so you see where I come from. I use what I have in my cupboard and fridge. I used olive oil, half of white onion, 2 tsps of curry (I went easy on curry, too strong for my taste), golden potatoes, almond cheese instead of cow milk and parsley instead of chives. I served it warm instead of cold and it was delicious. 

Source:

Vegetarian Food

Willimas-Sonoma

Spanish Edition

Banana-Oatmeal cookies

I tried these cookies and eating two cookies is very fulfilling. Perfect for sweet cravings! Delicious!

Ingredients:

1 cup old-fashion rolled oats
2 tsp. ground cinnamon
¼ tsp. sea salt
2 ripe medium bananas, mashed
¼ golden raisins 
¼ chopped raw walnuts


Preparation:

Mix all ingredients. Place one Tbsp. drops on a baking sheet lined with parchment paper. Bake at 350° F for 15 minutes or until firm. 

 

Notes:

 

The amount of cinnamon looks like a lot but the flavors in this recipe are well balance.15 minutes is enough to make cookies firm and moist. Nonstick cooking spray is not necessary.

 

Source: 21 day fix eating plan by Beachbody.