Le Muffin~

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354 notes August 15, 2014

in-my-mouth:

Gluten Free Chocolate Pecan Torte

61 notes August 03, 2014

vampirejohnnysun1018:

そろそろ最強の「マック&チーズ」レシピを決めようじゃないか

アメリカのソウルフードとも言える「マック&チーズ(マカロニ&チーズ)」。

あれこれレシピを探していたら「THE 20 BEST MACARONI AND CHEESE RECIPES EVER」という記事を発見。どれもこれもすぐにでも試してみたい「永久保存のレシピ」ばかりが紹介されていました。

今回は、その中から美味しいであろうレシピを「ベスト5」にして紹介です。評価ポイントは「どれだけ作ってみたくなったか」という点。見た目とレシピだけで味を想像して順位を決めてみましたよ。

はたしてどんな「マック&チーズ」が登場するのか?

第5位:アドカドのマック&チーズ



マック&チーズにアボカドというなじみのない組み合わせ。オーブンで焼かずに温めたソースとチーズを絡めています。コリアンダー、ライム、ニンニクの入った爽やかなレシピ。アボカド好きとしてはこれは試してみたいところ。レシピはこちらから。

第4位:スモークゴーダチーズのマック&チーズ



チェダーチーズを使うのが一般的なマック&チーズ。ここではスモークされたゴーダチーズで代用しています。スモーキーな香りはもちろん、チェダーとは違ったうま味とコクが味わえそうです。チーズはケチらずにたっぷりと振りかけたいですね。レシピはこちらから。

第3位:ジャックダニエルのマック&チーズ



ウイスキーを使ったちょっとアダルトなマック&チーズ。ソースにウイスキーを使っているだけでなく、ベーコンを焼くときにも煮詰めたウイスキーを使って風味付けがされています。もちろんウイスキーとの相性はバッチリ。レシピはこちらから。

第2位:ロブスターのマック&チーズ



問題なのはロブスターが日本では手に入りにくいこと。そのハードルさえ超えられれば、ぜひとも挑戦したいレシピ。プリップリのロブスターと濃厚なチーズの組み合わせは想像しただけでもヨダレもの。エビだとやっぱり違うんだろうな…。レシピはこちらから。

第1位:カプレーゼのマック&チーズ



1位はトマトとバジルを使った「カプレーゼ風」のマック&チーズ。カリカリに焼けたトマトが、味だけでなく見た目にも食欲をそそられるパーティメニュー。トップだけでなく、中にもトマトの層を作っておくのがポイント。レシピはこちらから。

この他にもチリビーンズを混ぜたり、ピザ生地の上に乗せたり、試してみたいものばかり。他のレシピが気になる方は元ネタもご覧下さい。

マカロニを茹でて、チーズソースと絡めてオーブンで焼くだけ。誰でも簡単にできるレシピだからこそ、オリジナリティを追求したくなる愛すべき料理です。

193 notes July 22, 2014

mfs:

theantidote:

Homemade Dumplings

Pork with Shiitake Mushroom & Water Chestnuts
Chicken & Bamboo Shoots with Ginger
Prawn & Garlic Chives

makes approx. 30 med-lrg dumplings (the filling measurements are based on approx. 10 dumplings each)

Ingredients

Dumpling Wrappers

1 cup plain flour (all purpose)
1 cup wheat starch*
Boiled water (approx 2/3-1 cup)

Pork with Shiitake Mushroom & Water Chestnut Filling

100g free range pork mince
1/4 cup shiitake mushrooms, diced
1/4 cup water chestnuts, diced
1/4 cup scallions, thinly sliced
1 teaspoon fresh ginger, minced
1 teaspoon rice wine vinegar
1 1/2 teaspoon soy sauce
2 teaspoons sriracha sauce (spicy, add to taste if you don’t like the heat!)
1/2 egg, lightly beaten (beat the whole egg, but you’ll only need half)

Chicken & Bamboo Shoots with Ginger Filling

100g free range chicken mince
1/4 cup bamboo shoots, minced

1 tablespoon fresh ginger, minced
2 teaspoons coriander seeds, ground
3 teaspoons soy sauce
2 teaspoons sesame oil
1 teaspoon worcestershire sauce
1 teaspoon water

Prawn & Garlic Chives Filling

150g prawn meat, diced
1/4 cup garlic chives, diced
2 cloves garlic, minced
1 1/4 teaspoons oyster sauce
2 teaspoons Shao Xing wine
1 teaspoon fish sauce
1 1/4 teaspoons sesame oil
1/2 teaspoon sichaun peppercorns, ground

Directions

Boil the kettle. In a mixing bowl, place the flour and wheat starch and stir until fully combined. Pour a small amount of water, approx. (2/3 – 1 cup) into the mixture and stir with a folk until it resembles a dough. [As each type of flour soaks up different amounts of water, it is hard to get exact quantities and so it is best to go by feel with the dough, add 2/3 cups boiled water to start - let me know how much works for you!]. Knead a few times to create a smooth finish. If the dough feels a little sticky, add a small or equal parts flour/wheat starch to the dough and mix. If the dough feels dry, add a little water (just a little, you can’t go back once you add to much). Once you are happy with the dough and it is silky, cover in cling wrap and rest in the fridge for an hour.

* If you can’t find wheat starch, simply substitute for plain flour and knead the dough for 5-10 minutes to achieve the same silkiness.

Whilst the dough is in the fridge, you can make up the filling.

Measure out the first dumpling filling ingredients and combine in a bowl until fully incorporated. Cover and refrigerate. Do this for the remaining fillings in separate bowls. Place them in the fridge. (You can make the filling ahead of time to allow the flavours to marinate for a couple of hours if you like).

Find a large work surface and have a little flour handy for rolling. Once the dough has rested for an hour, remove from the fridge and roll into a long thin tube with a diameter of about 3mm (1″). Cut the tube in half, then cut the dough into evenly sized pieces, you want approx 30 disks. (Don’t fuss too much about getting this part exact. You’ll either have bigger dumplings with more filling, or smaller dumplings with less filling. As long as you measure your filling evenly you’ll be fine!).

Squish each disk with the palm of your hand with a little flour and roll out the dumpling wrapper into a thin circle, working from the outside of the circle to the middle. Add about a teaspoon of filling to the middle of the dumpling and wrap using your favourite technique. Place on a sheet of baking paper. Continue until you have used all the dumpling wrappers. You can keep these covered in the fridge until you are ready to cook.

You can boil them in salty water until they have floated for a few minutes, (I will check one to see that the filling is cooked before I take them out, larger dumplings will take longer).

You can steam them in a bamboo steamer with baking paper lined on the bottom for 15 minutes or so, or until cooked through. (adjust your cooking time for larger or smaller dumplings. You can always break one open to peek inside!)

You can place them in about 1cm (o.5″) of water and a splash of vegetable oil in a fry pan with a lid and let them steam until the water has evaporated, about 10 minutes. Once the water has evaporated, give them a few minutes for the bottom to crisp up.

Serve as you go with some dipping sauce.

:)

1,838 notes June 21, 2014

do-not-touch-my-food:

Vanilla Pocky Cake

1,181 notes June 21, 2014

110 notes June 21, 2014

4 notes June 21, 2014

tehfoodie:

Frozen Raspberry Cheesecake

350 notes April 25, 2014

chocolatefoood:

Frozen Cookie Dough Bites

70 notes April 13, 2014

chefthisup:

Mint Blueberry Lemonade with Honey.

Get the recipe here » http://bit.ly/1rHBgKP

6,510 notes April 04, 2014

110 notes April 04, 2014

gastrogoodies:

Vanilla Bean Crème Brulee

37 notes April 03, 2014

cupcakes-for-breakfast:

Easy Homemade Glazed Doughnut Holes Recipe | Just a Taste

64 notes April 03, 2014

cupcakes-for-breakfast:

Pancake Poppers | Deliciously Yum!

3 notes March 30, 2014

londoncalledme:

Teapot! on @weheartit.com - http://whrt.it/10XKmXV

1,140 notes March 30, 2014

4himglory:

Spring Time Thyme Lemonade | The Little Epicurean

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