Food World

INGREDIENTS 1 cup heavy whipping cream 1  1 ⁄ 2 teaspoons lemon juice Instructions Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan. Bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently. I had a little trouble getting mine quite that hot, so I popped the bowl in the microwave for a few seconds. Keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes. Remove from heat and allow to cool for 20 minutes. Line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl. Pour in thickened cream. Once cream cools completely, move the strainer and bowl to the refrigerator. 24 hours later, peel off the coffee filter and put ...

Ingredients 4 eggs 1/4 tsp salt 1/4 tsp soy sauce 1 Tbsp Mirin (or 1/4 tsp sugar) 1 tsp oil Instructions Mix eggs, salt, soy sauce and Mirin in a bowl. Heat a pan at medium high temperature and add oil. (A rectangular Tamagoyaki pan is best, but a round pan can work as well.) Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan. Pour some more egg mixture to again cover the bottom of the pan, with the roll of egg at the end. After the new layer has set, roll the log back onto the the cooked thin egg and roll to the other end of the pan. Repeat adding egg to the pan and rolling back and forth until the egg is used up. Remove from the pan and cool for 3-4 minutes. Slice the ...

Ingredients 1 3/4 cups confectioners sugar 1 cup almond flour 3 large egg whites, at room temperature 1/4 teaspoon cream Pinch of salt 1/4 cup superfine sugar 2 to 3 drops gel food coloring (see below) 1/2 teaspoon vanilla, almond or mint extract Assorted fillings Directions Special equipment: Oven with convection setting, 4 baking sheets, 3 silicone baking mats, Fine-mesh sieve, Pastry bag with 1/4-inch round tip Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine. Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it. Beat the egg whites, cr...

Things you need  For the stock: 3 cups of chicken stock 2 cups water 3 garlic cloves 4 tbsp soy sauce 1 tsp worsterchire sauce 1/2 tsp chinese five spice ( 1 teaspoon ground cinnamon. 1 teaspoon ground cloves. 1 teaspoon fennel seed, toasted and ground. 1 teaspoon ground star anise. 1 teaspoon szechuan peppercorns, toasted and ground. dash of chilli powder) 1 tsp white sugar 2 slices of ginger For the topping: 375g ramen noodles 400g sliced cooked chicken breast (marinate in soy sauce and garlic) 100g baby english spinach leaves 4tbsp corn kernels 2 hard-boiled eggs, peeled and halved For the garnish: 1 sheet of sliced nori seaweed paper (5cm by 1/2cm each) sprinkle of sesame seeds sliced green spring onions (shallots) Method Slice and fry the chicken in a frypan with 1 clove of chopped garlic, soy sauce and sesame oil. Put into a bowl and reserve. In the pot of boiling water, cook the ramen noodles for 5min then strain...

THINGS YOU NEED 500 g sushi rice 5 sheets nori 2 cups vegetables (sweet peppers, avocado, zucchini or baby corn are all good) or 350 g smoked salmon, trimmings for filling wasabi soy sauce pickled ginger DIRECTIONS Empty rice into a bowl and run water through it until the water runs clear off the rice. Then cover rice in water and boil, adding water continuously until it's all absorbed and you have a sticky rice. If you have a bit too much water at the end, when the rice is cooked, just set it in a strainer for a few minutes to drain. Now, leave the rice for up to an hour beforehand so it can cool properly. You can speed this up a bit by putting it in the fridge to cool. When the rice is cool, lay out a tea towel and a nori sheet on top. Spread rice thinly over the sheet (a knife dipped in hot water makes this easier), leaving about an inch clear at the bottom and a slightly smaller border around the rest. The trick is to not use too much ri...

Ingredients: Rice: 1/3 cup Milk: 1.5 liter Sugar: as per taste Ground Cardamom: 3 pcs Crushed Coconut: couple of pinches Method: Wash broken rice and soak for 2 to 3 hours. Rub rice with your palms in a grinding motion to make rice softer and broken bit more. Tenderize rice in same water. Remove from stove and add milk. Stir and cook. Add sugar when it gets thick. Add cardamom. Add coconut. Remove from heat as sugar water is dried. Refrigerate and serve chilled. Note: Kheer can also be made without boiling rice. Do not increase flame and add more milk than water.

THINGS YOU NEED 350 g skinless chicken 200 g wheat (whole ,crushed and soaked in water for 1 1/2 hour) 1 ⁄ 3 cup yellow split lentils (soaked and boiled) 3 medium onions (thinly sliced) 1 tablespoon garlic paste (Pisa Lehsan) 1 tablespoon ginger paste (Pisi Adrak) 1 teaspoon garam masala powder 2 tablespoons red chili powder(Pisi Lal Mirch) 1  1 ⁄ 2 tablespoons coriander powder(Pisa Dhania) 1 teaspoon turmeric powder (Pisi Haldi) salt (to taste) 1 ⁄ 4 teaspoon bicarbonate of soda 5 tablespoons oil 1 bunch fresh mint leaves(Podina, finely chopped) 1 bunch fresh coriander leaves(Hara Dhania, finely chopped) 8 green chilies (Hari Mirch, finely chopped, to taste) 1 teaspoon cumin seed (Sufaid Zeera, roasted and ground) 1 teaspoon garam masala powder 2 medium size pieces gingerroot(Adrak) 1 large onion (thinly sliced) 4 lemons (Nimbu, c...