What shall I have for dinner?

[SwampFae]

Fae's Food Corner - Page Three

Fae's Food Corner
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Index:
I. Temari Sushi
II. Cook Japanese rice
III. Steamcook Japanese rice
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I. Temari Sushi

Notes:
This is usually served on happy occasions such as birthdays, or Girl's Day in Japan.
Temari Sushi is a colourful ball shaped sushi.
It is easy to make and even easier to eat!
Temari means 'thread balls' in Japanese.

Ammount:
4-6 servings

Sushi rice:
Use short grain rice for this as it gets sticky. (Long grain rice will not stick as well, as it gets dry)

Ingredients:
3 cups Japanese short-grain rice
3 1/4 cups of water
1/3 cup of rice vinegar
3 tbsp sugar
1 tbsp salt

Preparation:
After washing and soaking Japanese rice, cook and let it steam.
See How to Cook Japanese Rice.
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan.
Put the pan on low heat and heat until the sugar dissolves.
Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl.
Please use a non-metallic bowl to prevent any interaction with rice vinegar.
It's best to use a wooden bowl called sushi-oke.
Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly.
Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice.
This will give sushi rice a shiny look.
It is best to use sushi rice right away.

Toppings:

1. Place the toppings on a sheet of plastic wrap.
2. Place a sushi rice ball on the topping.
3. Shape the sushi into a ball, by twisting the plastic wrap around it.
4. Unwrap the plastic wrap. Serve the temari sushi with wasabi and soy sauce.

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II. Cook Japanese rice

1. Measure Japanese rice and put them in a bowl. Run cold water over rice.
2. Drain the water quickly, pressing the rice with one hand.
3. Wash the rice with hands well. Repeat step 1 and step 2.
4. Repeat washing rice until the water becomes almost clear.
5. Drain the rice in a colander and set aside for about 30 minutes.
6. Put the rice in a pot and add measured water. Let the rice soak in the water at least 30 minutes.
   • the amount of water is just a little more than the amount of rice.
7. If you are cooking rice in a pot, Cover the pot with a lid and bring to a boil on high heat.
8. Turn the heat down to low and cook about 20 minutes, or until the water is almost gone. Stop the heat.
9. If you are using a rice cooker, close the lid and press the cook button.
10. Before opening the lid, let the cooked rice steam for about 15 minutes.
11. Done!

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III. Steamcook Japanese rice

Ingrediants:
2 1/4 cups Japanese rice (short grain)
2 1/2 cups of water (the amount of water is just a little more than the amount of rice.)

Preparation:
Put the rice in a large bowl and wash it with cold water.
Repeat washing until the water becomes almost clear.
Drain the rice in a colander and set aside for 30 minutes.

1. Place the rice in rice cooker and add water.
2. Let the rice soak in the water at least 30 minutes. One hour is ideal.
3. Start the cooker.
   • *If you are cooking rice in a pot, put rice and water in the pot.
4. Cover the pot with a lid and bring to a boil on high heat.
5. Turn the heat down to low and cook about 20 minutes, or until the water is almost gone.
6. Stop the heat and let it lay there for about five minutes.
7. The rice is now ready!

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Tune in next time for another page of Fae's Food Corner

 

[Angelic]

Cheesecake alá Angelic​

The pastry

• 50g butter (or, well, baking butter, the cheaper kind you put into baked stuff)
• 125g fine flour
• 1/4 baking powder
• 70g crystal sugar
• 1/4 egg - crack 4 and just take some of it - you'll need the remaining for the cheese part
• 1/2-1 spoon milk - not quite neccessary, but putting some in makes the dough easier to work and stick together better

Melt the butter and stir all these things together. Put baking paper in a form (I use a circular one with diameter of some 25cm). Press this pastry into the form, it should form a dense layer of .5-1cm. Bake in preheated oven (160°C) for 10 minutes then take out and cool (or just leave it outside the oven for a bit).

The actual cheesecake:

• 600g full-fat soft quark - this is where the confusion begins. You guys in UK usually use cream cheese for cheesecakes. Philadelphia is very expensive over here so we just use this. It's quark, but soft. Sold in small tubs like this one of the consistency that can be spread on a slice of bread with a butterknife, ate with spoons, made into a spread easily etc. IF you can't get this kind of stuff, I guess using cream cheese is fine, but I can't guarantee the result. I'm sure it will be awesome too anyway
• 3.75 eggs (you're supposed to crack 4 and just put a bit of it into the pastry)
• 200ml sour cream
• 100g crystal sugar
• 15g vanilla sugar (one small bag)
• cinnamon (ad lib)
• raisins - some, like half a glassful
• rum/cherry liquer - so that the raisins are fully submerged in the glass. Leave them soak it into them for a while (20 minutes)

Basically, mix it all up.

Then pour this prepared mixture onto the pastry.

Now comes the weird part - you need to put this small circular form in which you have the pastry and the cheese into a big, deeper form (like the one you make cakes in or roast meat in and pour the bigger form half-full of hot water. This is so that the cheesecake, while being baked, doesn't become too dry and retains some of its moisture. Quite imporant, don't underestimate this!

Bake for 30 minutes at 160°C.

Then open the oven door so that it forms a small slid (stick a glove into it) and bake for 1 more hour or even more (stick sticks into the cheese to see if it's semi-solid yet).

After this, take it out and cool overnight in a fridge.

EAT!

 

[DocBot]

By request, swedish cabbage pudding:

sort of, none of the measures are exact and I'm not sure this is how it's _supposed_ to be.

Anyway:

Half a head of white cabbage
half a kilo pork mince
200 g smoked pork belly (i guess bacon bits are ok, too) not strictly necessary for the dish, and not included in traditional recipes - but very tasty!
2 onions
3 eggs
cream
standard recipe calls for rice pudding, but I find potatoes work just as well.

Okay, so:

boil two large mealy potatoes.

coarsely chop or shred the cabbage, discarding the stem. Finely chop the onions. Cut skin off pork belly and discard, finely chop the rest of it.

Fry pork belly bits in a large pan (get it started with a bit of butter) on low-medium heat until most of the fat have melted. Remove bacon/belly bits. Fry roughly half of cabbage and all of the onion in the fat on low-medium heat until translucent/golden brown). Add more butter if needed.

In a large bowl, mix fried cabbge/onion with bacon/belly, mince, the two mashed potatoes, eggs, ~1 dl cream, some veal stock (preferrably fond), soy, black pepper, and some golden syrup (or a bit of brown sugar if you can't find it. muscovado would work well, methinks). Not too much syrup though, gotta be careful so you don't end up with a sweet pudding... add other flavoring if you like, some worcestershire sauce perhaps. Not necessary though.

aanyway, spread the mix in an oven dish (um, "baking dish"?) and top with the cabbage that you didn't fry.

Stick in the oven at about 175 degrees C and bake for about an hour.

Make a brown sauce meanwhile, using veal stock, cream, pepper, soy, butter, flour.

Serve with lingonberry jam (cranberry would work ok I guess) and boiled potatoes, and the brown sauce.

Recipe is scaleable, ease to make a ton of it, keeps well in the freezer. If you make a ton of it, don't bother frying up the cabbage, that's just if you want to be fancy about it

(and tonight, we're having moose meatballs)

 

[Panda with issues...]

Ski Pie. Serves 6-8

Ingredients:

4 chicken breasts, roughly chopped
1 Packet of bacon, roughly chopped
8 inches of chorizo, roughly chopped
3 red onions.
2 giant leeks
Plain flour
Milk
Potatoes
Cheese

Fry chicken to ensure it is cooked. Place in deep pie dish.

Roughly chop chorizo into pieces that might be described as hunks, rather than slices. Place in pie dish on top of chicken.

Chop two of the red onions and fry with the bacon. Add to pie dish.

Roughly chop giant leeks and add to pie dish.

Mix all these ingredients in pie dish.

Make a white sauce, enough to fill in the matrix between pie ingredients. - They should not be floating or slopping around though.

Pour white sauce over pie filling.

Fry last red onion as small slices

Make enough mashed potatoes to cover the pie filling (mix in the last fried red onion) with about 1-2 inches of mash. Grate cheese on top of mash.

Roast in oven at 170 Celsius until the centre of pie is piping hot (test with knife). Then grill the top to melt and crisp the cheese and mash.

Serve with your choice of vegetables.

 

[Iron_fist]

Ski Pie. Serves 6-8

mmmh that does sound very tasty, but is that 6-8 an estimate based on normal people or people like me? sounds like a serve 2-3 for me in terms of ingredients

 

[Wol]

mmmh that does sound very tasty, but is that 6-8 an estimate based on normal people or people like me? sounds like a serve 2-3 for me in terms of ingredients

4 chicken breasts, one packet of bacon and a cocklength of chorizo - I'd say about 3 / 4 people.

Maybe 8 girls. lol.

 

[thatbloke]

if serving on its own, probably. if serving with other stuff, maybe not

 

[Panda with issues...]

It's pretty dense.

I'd say 6 with a few bits of veg. 8 if you went all out.

 

[Tetsuo_Shima]

It's pretty dense.

Just like its namesake.

 

[VibroAxe]

4 chicken breasts, one packet of bacon and a cocklength of chorizo - I'd say about 3 / 4 people.

Maybe 8 girls. lol.

To clarify, ski cock or jim cock?

 

[Panda with issues...]

Jimcock obviously, if its 8 inches!

 

[Tempscire]

The Ski Pie sounds delicious. When Essex is less of a tundra I'm going to get the ingredients and cook that up

Question though, is the mash a must or have you tried it as a traditional pastry pie?

 

[Panda with issues...]

Question though, is the mash a must or have you tried it as a traditional pastry pie?

I've not tried it as a traditional pastry pie so by all means give it a go.

I kind of like the mash for it for 2 reasons:

Its easier than faffing to make your own pastry (though i suppose you could buy ready made stuff), and i just thought the mash would soak up the sauce and flavour better.

I tend to prefer pastry with beefy pies, and mash with chicken or fish pies.

 

[Tempscire]

I've not tried it as a traditional pastry pie so by all means give it a go.

I kind of like the mash for it for 2 reasons:

Its easier than faffing to make your own pastry (though i suppose you could buy ready made stuff), and i just thought the mash would soak up the sauce and flavour better.

I tend to prefer pastry with beefy pies, and mash with chicken or fish pies.

I shall give it a go. Jamie Oliver says store bought pastry is fine, and I tend to trust him cooking-wise.

 

[Panda with issues...]

Let me know how it turns out.