How to make yakitori chicken
2 chicken breasts, cut into about 3/4 inch pieces
1 negi, cut into about 3/4 inch pieces
Bamboo skewers (soaked in water to prevent burning)
For tare sauce (makes about 1/2 cup):
5 Tbsp soy sauce
5 Tbsp mirin
3 Tbsp sake
1 1/2 - 2 Tbsp of sugar *adjust the amount to your preference
A slice of ginger (optional)
Mix sugar, sake, mirin, and soy sauce in a sauce pan and stir well.
Put a slice of fresh ginger, if preferred.
Bring to a boil on high heat and turn down the heat to low and simmer until slightly thickened.
Stop the heat and set aside.
Thread chicken and negi on skewers alternatively.
Grill the skewered chicken and negi over hot coals until the surface of chicken turns white.
Brush the skewered chicken and negi with the sauce.
Grill until cooked through, brushing the sauce a couple of times.
Fruit Curd RecipesFruit Curd Recipes3 years ago in Culinary Arts More Like This
Note: The following recipe will produce roughly 450g-500g of curd. If you aren't sure about your jar or container, measure out a pint of water and use it to fill your jar; that's roughly the volume the recipe will produce. If you only have a small jar you can half the ingredients to make half the amount (reduce cooking times by about 1/4). If you don't want to keep the curd for long then you can just place it in a bowl to chill. Curd lasts for about 4 weeks in the fridge.
The following recipe is for a simple lemon curd, ingredients you can substitute for other types of curd are listed below.
At least one lemon's zest (about a tbsp.)
150ml lemon juice
2 eggs, beaten
Mix the sugar, lemon zest and juice in a double boiler (or a saucepan suspended over a boiling pan of water).
Boil the water in the double boiler and heat the mixture for about 10 minutes, stiring constantly.
Stir in the butter until it melts. The mixture should
Heather's Harry Potter RecipesPumpkin pasties.Heather's Harry Potter Recipes4 years ago in General Fiction More Like This
Makes 8 Pasties
o 450g of pumpkin, skinned with no seeds
o 2 large potatoes (if you don't want to use the potatoes you can substitute it with an extra 300 g of pumpkin)
o 2 sheets of puff pastry
o 1 large brown onion
o 1 teaspoon of chopped chives
o soy sauce added to taste
o hoisin sauce added to taste
o oil for cooking
o 1 egg
**NOTE: This recipe makes more than enough pasty filling, so you can make larger pasties if you wish. It's okay to have a small amount of filling leftover.
Step 1: Preheat the oven to 200 degrees Celsius
Step 2: Half-fill a large saucepan with water and heat on high until it is a rolling boil. While you are waiting, peel the potatoes, and chop them and the pumpkin into rough 2-3cm cubes. Put these into the saucepan, and when it has come back up to boil, cook for 15-20 minutes, until the pumpkin and potato is nice and soft (mashable).
Step 3: Finely dice the onion, and gently fry it in a small amount of
Lembas Bread RecipesElven Lembas Bread RecipeLembas Bread Recipes6 years ago in General Non-Fiction More Like This
(aka- Amys Elf Bread)
2 ½ Cup Plain Flour
1 tbsp Baking Powder
¼ tsp salt
3 tbsp Cold Butter (1 stick)
1/3 Cup Sugar
½ tsp Cinnamon
2/3 Cup milk
½ tsp vanilla
Honey (for dipping) (optional)
Preheat oven to 425 degrees. Mix Flour, baking powder and salt in a large bowl. If using self rising flour omit this step. Add butter and mix with a fork until it forms into a dough. If it gets too hard to stir, add a little more milk.
Roll into balls and place onto cookie sheet. Flatten them with a fork or bottom of glass until they are about ½ inch thick and 3 inches across. Makes 12-14 lembas. Bake for 12 minutes or until the insides arent doughy.
Wrapped in mallorn leaves they will stay fresh indefinitely.
Wrapped in plastic wrap they are good for about a week.
Elven Lembas Bread Recipe
Elf Bread- Alexenas style
(I messed up and added something(s), but my failure ended up being a very good new take
Red Velvet Whoopie Pies recipeRed Velvet Whoopie Pies recipe5 years ago in Artisan Crafts More Like This
Red Velvet Whoopie Pies
2 cup all-purpoes flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup of butter softened
1 cup packed brown sugar
1 teaspoon vanilla
1/2 cup butter milk
half of a 1 ounce bottle of red food coloring
(1)preheat oven to 375 degrees farenheit, then line baking sheets with parchment paper and set aside.
In a medium bowl combine flour, cocoa powder, baking soda and salt, set aside
(2) In a large mixing bowl beat butter on medium speed for 30 seconds or until creamy.
When creamed beat in brown sugar until light and fluffy. Beat in egg and vanilla.
Alternately add the flour mixture and butter milk, beating after each addition just until combined.
Stir in food coloring.
(3) Spoon batter in 1-or-2- inch diameter rounds, about 1/2 inch high on the prepared baking sheets, allowing at least a 1 inch line in between each round. Bake 10-12 minutes or until a tooth pick come out clean.
Cool completely on baking rack