Food Travel Adventures By Mark Weins, Travel, Leisure & Photography

Osaka, Japan – Day 4 *Udon Noodles & Unexpected Sake By Mark Weins

 

 

Write Up By Mark Weins

Table of Contents in this Osaka food video:

00:26 Udon Meal at Sanshu (情熱うどん 讃州) – To begin the day we started with a meal at Sanshu (情熱うどん 讃州), an udon restaurant located near Nakatsu Subway station, not too far from Umeda. We arrived right before they opened, so we had to wait until they opened, and we were the first to enter. The menu was mostly in Japanese, but luckily they did have a few photos in their menu, which is what we used to order from. I got the curry udon noodles, and Ying ordered the cold udon noodles. After tasting both, I would have to say Ying made the best decision. Her cold udon noodles were so refreshing and tasted amazing. My curry udon noodles were also good, but not as good as here. Good way to start our day in Osaka, Japan.

5:25 Nakazakicho – After having lunch we decided to walk around an area of town called Nakazakicho, which is an old part of Osaka that is seeing a comeback with lots of small trendy shops and businesses. It’s a really pleasant area of Osaka to walk around with plenty of things to do and see, and there are some good restaurants in the area as well.

6:00 Lumps Coffee – They told me they named their coffee shop about lumps of sugar, but I saw the unique name, and I had to step in for a cup of drip coffee. The coffee was excellent, one of the best cups of coffee I had when I was in Japan. And they owners were very friendly as well.

7:25 Amerika-mura – After spending a few hours back at our apartment and getting some video editing done, we headed out for the night to an area called Amerika-mura, which is also known as Little America. The area is famous for its young nightlife and its Japanese modern culture. It’s kind of like the Harajuku area of Osaka. It was interesting to walk around, and we stopped at Koga-ryu Takoyaki, a famous stall in the area for takoyaki. The takoyaki was not the best we had, but it was alright.

8:45 Shokudo Diner (心斎橋食堂) – We continued walking onto Shinsaibashi, and after walking around for a while, we stopped at Shokudo Diner (心斎橋食堂) for a quick diner style Japanese food dinner. It was a cafeteria restaurant, so all the food was pre-cooked and you could grab whatever looked good and add it to your tray. The food was pretty good, and just home style dining in Osaka.

11:51 Izakaya at Nakazakicho walking street – I thought our day was over, but Dwight needed to return an umbrella he borrowed a few nights before, so we went to return it and they invited us in to eat some yakitori and we tried a cup of sake. Everyone at the bar was extremely friendly, and it was quite a fun local Japanese Osaka experience.

Food Travel Adventures By Mark Weins, Travel, Leisure & Photography

Osaka, Japan – Day 3 *Melt-In-Your-Mouth Tuna Belly!!! By Mark Weins

 

Write Up By Mark Weins

Day 3 in Osaka was all about the tuna belly!

0:19 Osaka Castle – One of the most famous places to visit in Osaka is the Osaka Castle. The castle is within a giant park. We started the day off with a trip to the castle, and though we didn’t go inside, we walked around the park, and enjoyed the great views from the outside. It’s well worth a visit when you visit Osaka.

2:57 Camp Curry – After a long morning, we were really hungry, so we did a quick search and found an interesting restaurant right in Umeda Station called Camp Curry. The restaurant specialized in Japanese curry style dishes, all of which were fully camping themed and in style. The curry was a bit on the mild side, but it did taste pretty good because we were so hungry. Overall, not the best Japanese curry, but good for a quick meal when you’re in Umeda in Osaka.

5:57 Tuna Restaurant (Chayamamchi Maguroya (梅田芝田一丁目まぐろや http://maguroya-nakatsu.jp/) – After walking around Umeda and Osaka Station and doing some shopping at a camera store, we then headed to the northern part of Umeda station where Dwight knew about a izakaya style Japanese restaurant / bar that specialized in tuna. When we arrived the place was almost completely empty, but by the time we left, it was packed out and people were waiting for tables. We started off with some oden and some tuna belly (toro). The tuna belly was one of the most amazing pieces of fish I’ve ever had in my life. It literally just melted completely into my mouth – it started to liquefy without me even chewing it. We hung out at Chayamamchi Maguroya (梅田芝田一丁目まぐろや) for a few hours, and thoroughly enjoyed the atmosphere and especially that melt in your mouth tuna belly!

That was it for Day 3 in Osaka, another delicious day of Japanese food. The highlight of my day was by all means that tuna belly!

 

Food Travel Adventures By Mark Weins, Travel, Leisure & Photography

Awesome Food in Osaka: Kuromon Market and Sushi By Mark Weins

 

Write up by Mark Weins

After surviving the surprise chicken sashimi, Day 2 in Osaka was an all out food day. We woke up kind of late due to our late arrival the night before and headed to Kuromon Ichiba Market (黒門市場) to start eating. For lunch we had some incredibly delicious sushi!

0:28 Kuromon Ichiba Market (黒門市場) – To begin the day we headed over to the famous Kuromon Ichiba Market (黒門市場), located right near Namba station or Nippombashi (Nipponbashi). The market, although it’s a tourist attraction in Osaka, it remains very friendly, and I think it’s still a wonderful market – there are plenty of things to eat, and what I really liked is that many of the vendors that sell there or have restaurant are extremely friendly. We started off by eating one of the most famous foods in all of Osaka: takoyaki – fried octopus pancake balls. I’m not a huge lover of takoyaki, but these were actually quite good, mainly because they were fried so fresh. The outer part of the takoyaki was crispy and the inside was hot and had that nice mixture of half cooked pancake batter with a piece of octopus in the middle. Overall, one of the best takoyaki’s I’ve ever had in my life. We continued walking through Kuromon Ichiba Market (黒門市場) and when Dwight and I saw scallops being cooked over charcoal on their half shell, and neither of us could resist ordering one on spot – despite them being quite expensive. The scallops were cleaned then put back into their shell and roasted over fire with just a hint of soy sauce and butter for extra flavor. It was marvelous. Still walking around Kuromon Ichiba Market (黒門市場) I saw a store on the corner specializing in tuna, all things tuna. He had some plates of rolled up sushi, and they were filled to the max with red fleshy tuna, and I couldn’t resist again. The tuna was sensationally good, wrapped with rice and seaweed and such fresh and butter fish. You could spend a lot of money snacking through Kuromon Ichiba Market (黒門市場), but finally we needed some real food, a bigger meal, so we looked up a sushi restaurant in the area on Foursquare.

7:00 Toki Sushi (ときすし) – We arrived just before they opened at 5 pm for the evening, and they kindly invited us in as the restaurant opened. The menu was pretty simple, and I believe they did have both an English and Japanese menu. The staff were all extremely friendly from the beginning. At Toki Sushi (ときすし), I ordered the 12 piece sushi set, which came with 12 pieces of beautiful sushi on a wooden plate. Everything on my plate was delicious – all 12 pieces, and the entire plate cost 1,050 Japanese Yen, which is about $8.71 – I think that was a great deal for that quality and deliciousness of sushi in Osaka.

11:10 Dotonburi (道頓堀) – Happy full of sushi, we walked from the Namb area to one of the most popular and famous areas of Osaka called Dotonburi (道頓堀). We walked around for a bit, but didn’t eat there. Instead, we headed back to Namba and while walking around, we found a grilled pork restuarnat to try.

12:51 Yakiton Restaurant – Tayutayu Nambasennichimaeten (たゆたゆ 難波千日前店) – For our final meal on this epic day of food in Osaka, we were just walking along and found a grilled pork restaurant called Tayutayu Nambasennichimaeten (たゆたゆ 難波千日前店). Everything they served was pork, many of which were yakiton style – grilled pork skewers. But they also had some interesting other items on the menu. The meatballs were extremely good, as were all the different skewers.

Day 2 was an amazing food day in Osaka. There’s so many excellent restaurants in Osaka!

Read more :  

https://migrationology.com/osaka-food-guide-japan/

Crockpot, One Pot, One Pan, Pressure Cooker & Slow Cooker Recipes, Hearty Soups & Stews, Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

My Favourite Recipes of 2016 By Closet Cooking

With 2016 coming to a close it’s time to reflect on the year and it was one of the tastiest years yet for Closet Cooking! The last year was filled with so many amazing new recipes with a focus on cooking in small kitchens including plenty of slow cooker, one-pot/pan meals, and 6 ingredient or…

via My Favourite Recipes of 2016 — Closet Cooking

Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Mango sticky rice recipe (วิธีทำ ข้าวเหนียวมะม่วง)

By Mark Weins

Ingredients

For the rice:

  • 1 kg. Thai sticky rice (ข้าวเหนียว)

  • 800 ml. coconut cream (หัวกะทิ)

  • 150 g. sugar (น้ำตาลทราย)

  • 1 tsp. salt (เกลือ)

For the toppings

  • 200 ml. coconut cream (หัวกะทิ)

  • ⅓ tsp. salt (เกลือ)

  • Sweet yellow mangoes (มะม่วงนำ้ดอกไม้)

  • 100 g. yellow mung beans (ถั่วเหลือง)

Instructions
  1. Rinse the sticky rice 6 – 10 times, making sure most of the starch gets removed and you’re left with clear water. Then soak the rice submerged in water for about 6 hours.
  2. Using a steamer basket or other type of steamer, steam the sticky rice for about 15 minutes until fully cooked, then set aside.
  3. In a pot, add 800 ml. coconut cream on medium heat, and stir in one circular direction gentry. Add 150 g. sugar and 1 tsp. salt, and keep stirring and cooking until fully dissolved. When the coconut cream mixture comes to a boil, turn off the heat.
  4. Put the fresh sticky rice into a mixing bowl, and begin to slowly add in the coconut cream and sugar mixture. You’ll combine all of it, but add it spoon by spoon and work it slowly into the rice. Once all combined you should be left with shimmering sticky rice that’s almost a grainy pudding in texture. Your sticky rice is ready, cover it with plaster so it doesn’t get crusty.
  5. In a separate sauce pan add the other portion of coconut cream and salt, and stir on low heat. Bring it to a boil, then turn off the heat, and set aside in a bowl. This will be served alongside the mango sticky rice as a topping.
  6. In a wok or frying pan, using low heat, dry fry the yellow mung beans for a few minutes until they turn golden crispy. Again, set this aside as a topping.
  7. For the mango, first peel the skin, then cut off the meat from either side of the mango seed, and slice the mango into large bite sized pieces.
  8. On a plate, first add a portion of sticky rice, top it with mango, sprinkle on some mung beans, and serve the extra coconut cream on the side.
  9. Enjoy!

Notes

When it’s mango season in Thailand, you’ll find mango sticky rice available all over the streets – it’s one of the most popular desserts – and it’s also pretty easy to make. Enjoy this street food style recipe!

Source:

https://www.eatingthaifood.com/thai-mango-sticky-rice-recipe/

 

Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Thai Fish Grilled in a Banana Leaf (วิธีทำ แอ๊บปลานิล)

By Mark Weins

 

2 tilapia fish (pla nin ปลานิล) –  deboned them  about 600 grams of deboned fish meat – so you could also use fillets
Banana leaves for cooking (bai tong ใบตอง, substitute foil if you need to)
Toothpicks used to fasten the leaves together (fastening stick ไม้กลัด)

Here are the ingredients for the curry paste:
2 lemongrass stalks (takrai ตะไคร้)
1 head of garlic (kratiem กระเทียม)
5 Thai shallots (hom daeng หอมแดง)
10 – 20 dry Thai chilies (prik haeng พริกแห้ง)
3 – 5 fresh Thai bird chilies (prik kee noo พริกขี้หนู)
½ kaffir lime peel (pew makrut ผิวมะกรูด) – from a kaffir lime
½ finger of fresh turmeric (kamin ขมิ้น) – Turmeric is sometimes used in Thai aeb recipes and other times it’s not.
1/2 tsp salt (kleua เกลือ)

Ingredients to mix with the fish:
All the fish
1.5 tsp salt (kleua เกลือ)
All the curry paste

Some more additions to add to eat banana leaf package:
kaffir lime leaves (bai makrut ใบมะกรูด)
sweet basil leaves (bai horapa ใบโหระพา)
lemon basil leaves (bai mengrak ใบแมงลัก)

Get full recipe:

https://www.eatingthaifood.com/thai-fish-grilled-in-banana-leaf-recipe

Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Delicious Thai Fish Cakes

By Donal Skehan

Get full recipe:

http://www.donalskehan.com/recipes/thai-fish-cakes/

30 mins
Serves 4

INGREDIENTS

450g skinless white fish fillets (such as haddock or cod)

1 tbsp fish sauce (nam pla)

1 large egg a good handful of fresh coriander (roughly chopped)

1 tbsp red curry paste

1 red chilli (deseeded and finely chopped)

2 garlic cloves (peeled and finely chopped)

1 thumb-sized piece of fresh root ginger (peeled and finely chopped)

Finely grated zest and juice of 1 lime

75g finely sliced green beans

3-4 spring onions (roughly chopped)

4 tbsp sunflower oil

2-3 spring onions, to garnish

Sweet chilli dipping sauce, to serve

YOU’LL NEED

Food processor

Frying pan

LIGHT MEALS & SALADSMAIN MEALS HEALTHY ASIANSEAFOOD HEALTHYTHAI RECIPE

Crockpot, One Pot, One Pan, Pressure Cooker & Slow Cooker Recipes, Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Creamy White Wine Chicken feat. My Mom!

By Donal Skehan

 

Get full recipe:

http://www.donalskehan.com/recipes/coq-au-vin-blanc/

60 mins
Serves 4

INGREDIENTS

1 tbsp olive oil

4 chicken legs

15g butter

150g bacon or pancetta pieces

2 garlic cloves, peeled and chopped

1 large onion, peeled and chopped

200g mushrooms (about 10–15 mushrooms), sliced into quarters

2 fresh thyme sprigs

450ml white wine (about 2 glasses)

250ml single cream

Good handful of freshly chopped flat-leaf parsley

Sea salt and ground black pepper

Japanese 🇯🇵 Cuisine, Desserts 🍨 & Sweets 🍭, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

New Year Ozoni Soup (Japanese Rice Cake Soup Recipe) お正月のお雑煮 作り方レシピ

Cooking By Dog

 

Ingredients for Ozoni (serves 2)

4 Kirimochi – Rice Cake
50g Chicken Meat (1.76 oz)
Daikon Radish
Carrot
1 Satoimo – Japanese Taro
2 Shiitake Mushrooms
60g Komatsuna – Japanese Mustard Spinach (2.12 oz)
Kamaboko – Steamed Fish Cake
Yuzu Peel

Ozoni Soup Stock

(serves 4 – amount easy to make)
20g Kombu Kelp (0.705 oz)
20g Katsuobushi – Dried Bonito Flakes (0.705 oz)
1100ml Water (4.65 u.s. cup)
1/3 ~ 1/2 tsp Salt
1 tsp Usukuchi Soy Sauce (saltier and lighter in color than koikuchi)

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chocolate Caramel Truffles Recipe

By Home Cooking Adventure

 

Ingredients

Makes about 25 truffles
3/4 cup (150g) sugar
1/2 cup (120g) whipping cream
7 oz (200g) bittersweet chocolate. chopped
1/2 tsp (3g) salt
1 tsp (5g) vanilla extract
1 1/2 tbsp (15g) cocoa nibs, optional
Cocoa powder or grated chocolate for coating

1. Place the sugar in a heavy bottomed saucepan over low-medium heat, and cook until sugar dissolves, stirring with a wooden spoon until it gets a caramel color.

2. Remove the pan from the heat and add the cream. It will bubble a little bit.

3. Cook for about 1 or 2 minutes stirring constantly until smooth. Remove from heat and add salt vanilla extract and chocolate. Stir well until smooth.

4. Stir in cocoa nibs if used.

5. Transfer the mixture to a bowl and let cool at room temperature.

6. Refrigerate for 2 hours until hard enough to roll into balls.

7. Use a teaspoon or a melon-baller to scoop out the truffles and with greased palms form into 1 inch (3cm) balls.

8. Roll the balls in cocoa powder or grated chocolate and refrigerate for at least half an hour before serving.

Cookies, Muffins, Pastries, Pies & Scones, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Key Lime Pie Recipe

By Home Cooking Adventure

 

Ingredients

Makes about 8-10 servings
Crust
7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
5 tbsp (70g) butter, melted
Filling
4 egg yolks
1 can (14 oz -397g) sweetened condensed milk
1/2 cup (120ml) lime juice
1 tbsp lime zest
Topping
1 cup (240g) whipping cream
1 tbsp (10g) powdered sugar

1. Prepare the crust. Preheat oven to 350F (180C). Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Transfer the crumbs into a bowl, stir in sugar and melted butter.

2. Press the mixture onto the bottom and sides of a 8-9 inch (20-23cm) pie pan.

3. Bake for 8-10 minutes and let to cool on a rack for about 15 minutes.

4. Prepare the filling. In a large bowl whisk egg yolks with lime zest until creamy and light yellow colored. Stir in condensed milk and lime juice until well combined.

5. Pour the mixture over the cooled crust and bake for 15 minutes.

6. Let pie cool completely at room temperature and then refrigerate for several hours or better overnight.

7. Before serving whip the cream until soft peaks form. Incorporate powder sugar and whip until stiff peaks form.

8. Place the whipped cream into a piping bag fitted with 1M (½ inch-1cm) star tip and decorate the pie. Sprinkle some lime zest on top if desired.

9. Keep leftover pie refrigerated.

Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Snacks & Savories

Cheesy Margherita Pizza Hummus with Pesto Pita Chips By Closet Cooking

With the New Year quickly approaching I have been thinking about snacks for a New Years Eve party and this cheesy margherita pizza hummus with pesto pita chips was high on my list! I first came across the idea for the cheesy margherita pizza hummus on Half Baked Harvest a while ago and I just…

via Cheesy Margherita Pizza Hummus with Pesto Pita Chips — Closet Cooking

Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Summer Drinks 🍹 Cocktail 🍹 Mocktail

Jamie’s Prosecco, Pear & Blackberry Punch | Jamie Oliver

By Jamie Olivier’s Drinks Tube

 

For more great Christmas Recipe Ideas, check out Jamie’s new Christmas book | http://jamieol.com/jamieschristmas

Links from the video:
Fruit Prosecco Jelly | http://jamieol.com/ProseccoJelly
Buck’s Fizz 3 Ways | http://jamieol.com/bucksfizz
Pimped Up Party Prosecco | http://jamieol.com/pimpedprosecco
Prosecco & Champagne Playlist | http://jamieol.com/prosecco

All about Pilates & Benefits

Sculpt, Lengthen & Tone – Pilates

By eFit30

Sophies Aspire Pilates video predominantly focuses on strengthening and isolating the core to help create lean flat abdominals while improving posture and preventing injury. It is a full-body workout focussed on toning and sculpting our major stabilising muscles such as the core, gluteals and upper body. Sophie provides options for all levels, however, it is at an accelerated pace to get the most out of your workout, so if you have not done Pilates before make sure you are familiar with switching on your T-zone and using an imprinted spine before you start the video!

All about Pilates & Benefits

30 Minute Butt and Thigh Dynamic Pilates Workout Challenge

By eFit30

This Dynamic Pilates 30 Minute Butt and Thigh workout is designed to build lean muscle mass on your glutes, inner/outer thighs, hamstrings, quadriceps, and calves.

As with all Pilates exercises, in addition to toning the lower body, you’ll also be getting a great working in your abdominals, obliques, pectorals and back extensors. Aside from the obvious toning benefits, this workout will also help you to increase your flexibility and improve your body awareness and balance.

To read more about Instructor Caitlin or Dynamic Pilates please feel free to visit their website at http://www.dynamicpilateswa.com

Canada 🇨🇦, Travel, Leisure & Photography

Moraine Lake, Canada 🇨🇦 

Moraine Lake is a glacially fed lake in Banff National Park, 14 kilometres (8.7 mi) outside the Village of Lake Louise, Alberta, Canada. It is situated in the Valley of the Ten Peaks, at an elevation of approximately 6,183 feet (1,885 m). The lake has a surface area of 0.5 square kilometres (0.19 sq mi).
The lake, being glacially fed, does not reach its crest until mid to late June. When it is full, it reflects a distinctive shade of blue. The colour is due to the refraction of light off the rock flour deposited in the lake on a continual basis.

Hiking trails


The area around the lake has several walking/hiking trails which are, from time to time, restricted. The trail most commonly taken by tourists is The Rockpile Trail, which is along the actual moraine. The trail is approximately 300 metres long, with an elevation change of 24 metres (79 ft). The view of the lake from the top of the rockpile is one of the most photographed locations in all of Canada.[1] That view of the mountains behind the lake in Valley of the Ten Peaks is known as the Twenty Dollar View, as Moraine Lake was featured on the reverse side of the 1969 and 1979 issues of the Canadian twenty dollar bill.[2][3]

Along the same trailhead, the Consolation Lakes trail starts, which is approximately 3 kilometres (1.9 mi) long, with an elevation change of 90 metres (300 ft). Upon reaching Consolation Lakes hikers may continue along to the upper lake, which is not visible from the end of the lower lake. There is, however, no clearly marked trail, and can often be a scramble over large rocky areas.


Near the canoe docks of Moraine Lake Lodge[4] there is another trailhead. This trailhead is the start of two trails, one of which branches out into four different trails – so there are in total, five trails starting at that trailhead (Moraine Lake Lakeshore Trail, Eiffel Lake, Wenkchemna Pass, Larch Valley, and Sentinel Pass). The Lake Louise & Yoho Map[5] provides information on these trails.

Mountaineering routes Edit

The Neil Colgan Hut can be reached in 8 to 12 hours climbing the Perren Route[6] from Moraine Lake.




Source: 
https://en.m.wikipedia.org/wiki/Moraine_Lake#

All about Pilates & Benefits

5-Minute Thigh-Sculpting Pilates Workout | Class FitSugar

By POPSUGAR FITNESS

This Pilates leg-and-butt workout, from Kristin McGee, is as fast as it is effective. In only five minutes, it will leave your glutes burning and your upper thighs worked — without having to stand! Best of all, you don’t need any equipment for this workout, so you can do it anywhere, anytime.

 

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Mind Blowing Banoffee Alaska! By Jamie Oliver| Food Tube

 

Get Full Recipe:

http://www.jamieoliver.com/recipes/egg-recipes/banoffee-alaska/

Links from the video:

Short Crust Pastry For Pies | http://jamieol.com/ShortCrustPastryPies

 

Jamie’s Maple Pecan Tart | http://jamieol.com/MaplePecanTart

 

5 Things to Do With Eggs | http://jamieol.com/5thingswitheggs

 

Jamie’s Bakewell Tart | http://jamieol.com/bakewelltart

 

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Classic Tiramisu Recipe

By Home Cooking Adventure

 

Ingredients:

Makes about 6 servings

Mascarpone Cream
3 eggs
3+2 tbsp (45g+30g) sugar
1 tsp (5g) vanilla extract
9 oz (250g) mascarpone cheese
pinch of salt

For Dipping
1 cup (240 ml) espresso coffee, at room temperature
2 tbsp (30ml) amaretto liqueur

20 Savoyardi ladyfingers (about 180g)
Garnish
Cocoa powder, for dusting

Method:
1. Separate the egg yolks from the whites. Mix egg yolks with 3 tbsp of sugar over a pot with simmering water until thick,

creamy and pale yellow colored.A thermometer should read 160F (70C). Add vanilla extract and transfer to another bowl to cool faster.

2. Add mascarpone cheese and and blend well.

3. Whip egg whites with the remaining 2 tbsp of sugar and salt, until foamy, and gently fold them to the mascarpone mixture.

4. Combine the cooled espresso with liqueur and set aside.

5. Dip quickly the ladyfingers in the coffee mixture and lay out in a single layer on the bottom of a 8 X 8 inch tray. Don’t soak the ladyfingers too much, only the edges should be soaked, not entirely.

6. Add half of the mascarpone mixture. Lay another layer of soaked ladyfingers and add the rest of the mascarcpone mixture
on top. Cover and refrigerate overnight or at least 4-6 hours before serving. Sprinkle cocoa powder on top and serve.

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chocolate Ganache Cake チョコガナッシュケーキ

By Cook Kafemaru

 

Ingredients: 7inch×3inch(18cm×8cm) Cake Pan
●Dough
2 Egg yolk
20g(0.7oz) Granulated sugar

2 Egg white(cooled)
50g(1.8oz) Granulated sugar

60g (2.1oz) cake flour
20g(0.7oz) Cocoa powder
10g(0.4oz)Melted butter

●Ganache
80g (2.8oz)chocolate
80g (2.8oz)Fresh cream
10g(0.4oz) butter

※Whipped cream
※almond(decoration)
※Chocolate pen(decoration)~Crystal of snow

材料:18cm×8cm パウンド型
●生地
卵黄 2個
グラニュー糖 20g

卵白 2個(冷凍庫に入れて一部が凍る位に冷やしておく)
グラニュー糖 50g

薄力粉 60g
ココアパウダー 20g
溶かしバター 10g

●ガナッシュ
チョコレート 80g
生クリーム 80g
バター 10g

※ホイップクリーム
※アーモンド(飾り)
※デコペン(雪の結晶飾り)
オーブンペーパーの上などにデコペンで結晶の形に絞って冷蔵庫で冷やしておく

作り方:
①ボウルに卵黄を入れて、砂糖を加えたら、マヨネーズ状になるまでホイッパーでよく混ぜる。
②卵白を泡立ててメレンゲを作る
卵白は、ボウルごと冷凍庫に入れて周りが少し凍る位に冷やしたら、ハンドミキサーの低速で、まずはほぐす。卵白が白っぽくなって来たら、高速にする。
かさが増して、スジが出てきたら、砂糖の1/3量を加える。
砂糖がなじんだら、残りの砂糖の半分を加える。また砂糖がなじんだら残りの砂糖を加える。
もったりとしたメレンゲが出来上がる。
低速でほぐして、高速にして砂糖は3回に分けて加えるということです
③卵黄にメレンゲを3回に分けて加えて、混ぜる。
④ここに、ふるった薄力粉とココアパウダーを加えて混ぜる。
⑤この生地を少し取って、溶かしバターと混ぜてから、戻して全体をよく混ぜ合わせる。生地にツヤだ出ればok。
⑥オーブンペーパーを敷いた型に流して、170℃に温めたオーブンで約24分焼く。
竹串を刺してみて何もついてこなければok。
⑦焼き上がりすぐに型から出して、網の上で冷まして、冷めたら上を切り落としてから、三枚にスライスしておく。
⑧ガナッシュを作る。
鍋で生クリームを温めたら、刻んだチョコに加えてよく混ぜる。
綺麗に溶けたら、バターを加えて混ぜ合わせれば、ガナッシュの出来上がり。
(飾り用にここで、アーモンドにガナッシュをつけて冷蔵庫で冷やしておく)
⑨スライスした生地にホイップクリームを塗り、三枚重ねて上からガナッシュをかける。
サイドにも流して、全体を覆うようにかける。
⑩冷蔵庫で少し冷やしたら、上にホイップクリームなどで飾りをつければ出来上がり!

💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗

Chocolate Ganache Tart 絶品!濃厚生チョコ風チョコタルト♡

 

【Ingredients】18 cm diameter tart

●Tart Crust
70g unsalted butter
40g Granulated sugar
1 egg yolk
110g cake flour
10g cocoa powder
5g Black cocoa powder(or cocoa powder)
1/2tsp Baking powder
●Filling
100g Heavy cream
150g Chocolate(bitter chocolate)
5g unsalted butter

【Directions】
①Mix the butter (room temperature) well with a rubber spatula, add sugar and mix more.
②Once mixed together, add the egg yolk, and mix further.
③Add sifted cake flour and cocoa powder,Black cocoa powder,Baking powder, using a rubber spatula to cut it in.
④Wrap the dough with cling film and let it rest for more than 30 minutes in the fridge.
⑤Stretch the filling out to double the size of the pan and use a fork to open holes.
Heat in your preheated oven at 170°C for 25 minutes, then cool and set aside.
⑥ Chop the chocolate roughly so it can melt easily.
⑦Put heavy cream in a heatproof container and microwave until it comes to a boi.(microwave at 600w for 40~50sec)
⑧Add the chocolate to the heavy cream .
⑨When the chocolate has melted, add butter and let it melt.
⑩Pour Step ⑨ into the cake pan from Step ⑤ and chill in the refrigerator to firm up.
⑪Once cooled sprinkle cocoa powder if you like and it’s finished!

材料】
●タルト台
無塩バター 70g
グラニュー糖 40g
卵黄 1個
薄力粉 110g
ココアパウダー 10g
ブラックココアパウダー 5g(無い時はココアパウダー15gで加えてください)
ベーキングパウダー 小さじ1/2
●フィリング
生クリーム 100g
チョコレート 150g (ビターがおススメ)
無塩バター 5g

【作り方】
①室温に戻したバターをヘラでよく混ぜて、そこに砂糖を加えてさらによく混ぜる。
②卵黄を加えてよく混ぜる。
③ふるった薄力粉・ココア・ブラックココア・ベーキングパウダーを入れてゴムベラでサックリと混ぜる。
④生地をラップで包み30分以上寝かせる。
⑤型より一回り大きく伸ばし、型に敷いてフォークで穴を開け、170度に余熱したオーブンで25分焼き、冷ましておく。
⑥チョコは溶けやすいように刻んでおく。
⑦耐熱容器に生クリームを入れて、温める(600w40~50秒)
⑧生クリームにチョコレートを加える。
⑨チョコが溶けたらバターを加えて溶かす。
⑩⑤で用意しておいた土台の型に⑨を流し入れ、冷蔵庫で冷やし固める。
⑪冷やしたらお好みでココアを振って出来上がり!