Purin (poodeen, with a soft 'd'), Japanese for pudding but really it's crème caramel, is very common in anime and manga and is a...
There is a diverse culinary landscape in Sofia ready to explore. Here is a guide to the best restaurants and cafes in Sofia, Bulgaria.
These are not my recipes, Kitchen princess is just one of my favorite manga and I wanna show the recipes.
"Savor Fusion Flavors: Open-Faced Persian Chicken Sandwich with Pomegranate Honey. Culinary Delight! 🍗🍯 #Foodie"
Item: Lava Cookie AKA Lava Rice Cracker Cost: 200 Poké Use: Total status heal Happy Pokémon 20th anniversary! This past Saturday (Feb. 27th) was the official day, but this whole year is a Pokémon celebration! This is a food that's been on my list for a long while now. Known as "lava cookies" in the Pokémon games outside of Japan, in the original Japanese these status healing snacks are called "Lavaridge rice crackers" (フエンせんべい). Rice crackers are senbei, and I totally love senbei! And as Wellfine cleverly points out, "lava" is also a play on the word "laver" which is another word for nori or edible seaweed. So not only is this treat's name an allusion to where it's found in-game, "Lavaridge Town", but also to one of its ingredients. The Japanese sure love their wordplay! Lavaridge Rice Crackers (Lava Cookies) Ingredients: Crackers 3/4 Cup Rice Flour 1/3 Cup Cake Flour 3/4 tsp. Fine Sea Salt (or table salt is okay) 1/2 tsp. Baking Powder Pinch of Baking Soda 1/3 Cup Cooked White Rice 1/2 Cup Warm Water 1 tsp. Nori Furikake (seaweed sprinkles) Coating 1 Tbsp. Mirin 1/2 Tbsp. Soy Sauce 1 tsp. Favorite Hot Sauce (optional. I used Tiger Sauce) Nori/Seaweed Sheets, cut into 32 strips about 2" x 1" Directions: 1. Combine the flours, salt, baking powder, & baking soda in a food processor & pulse to mix them up. Add the rice & pulse again to combine. Next, add 1/3 of the water at a time to the food processor & pulse until a dough is formed. Plop the dough into a bowl & add the furikake. Knead until the furikake is evenly combined & the dough is smooth. Wrap in plastic & chill for at least 1 hour. 2. Heat your oven to 400ºF & line 2 large trays with parchment paper. Roll the dough into a thick 4" log (holding a ruler alongside the dough helps). Cut it into 4 1" segments. Roll the segments each into 4" logs & cut into 1/2" pieces (you should end up with 32 pieces). Roll each piece into a ball. Place a dough ball on the parchment-lined tray & place a plastic sandwich baggie over it. Use the bottom of a ramekin or drinking glass (or something similar) to press down on the dough ball until it's about 2" or so in diameter. Repeat this with all of the dough balls, keeping the resulting discs only 1/4" apart. 3. Place one tray in the oven & cover the other tray with plastic wrap until it's ready to go in (after the first tray is done). Bake on the middle rack for about 6-8 minutes, or until the dough edges are dry. Pull the tray out & carefully flip the discs over (use your fingers or a spatula or tongs). Slide the tray back in the oven & bake for another 6-8 minutes. Remove from the oven. 4. Stir the mirin, soy sauce, & optional hot sauce together in a little bowl & then brush both sides of the crackers with it (I ended up just dunking them!). Fold a nori strip over the edge of each cracker (dipping it quickly in the say/mirin first helps), pressing it momentarily to keep it in place. 5. Slide the other tray of dough discs into the oven and repeat the baking & coating/nori process. Turn the oven off & slide both trays of crackers back in for about 3 minutes. Remove from oven & move the crackers to a wire rack to cool. Store in an airtight container. * For more Pokemon food, try my Supreme Spring Poké Puffs! *
Recipe video above. Café de Paris is a butter for steak flavoured with a mix of herbs, spices and savoury condiments. Despite the name, it originates from Switzerland, popularised by a restaurant called "Café de Paris". Now a staple steak sauce around the world (including in Paris!), slices of this compound butter are placed on hot steaks so they melt to form a butter sauce. It's so simple, yet so incredibly good!Makes enough for 4 to 6 steaks, depending on how much butter you want on your steaks. Keeps for 2 months in the fridge, also excellent over seafood, poultry and hot steamed veg!
Recipe video above. Café de Paris is a butter for steak flavoured with a mix of herbs, spices and savoury condiments. Despite the name, it originates from Switzerland, popularised by a restaurant called "Café de Paris". Now a staple steak sauce around the world (including in Paris!), slices of this compound butter are placed on hot steaks so they melt to form a butter sauce. It's so simple, yet so incredibly good!Makes enough for 4 to 6 steaks, depending on how much butter you want on your steaks. Keeps for 2 months in the fridge, also excellent over seafood, poultry and hot steamed veg!
Switching up breakfast and an amazing cantaloupe smoothie recipe!
Recipe video above. I am obsessed with Churro!! Great party food because they reheat well in the oven. If you don't have a piping bag, just drop little dollops of dough in the oil and make churros doughnut balls!
Here is how to make Poljički Soparnik. This soparnik recipe is a traditional pie-like dish inspired by southern Dalmatia. WIth how-to pictures included.
This delicious vegan tiramisu is packed with matcha flavor! With layers of vanilla cream and moist matcha sponge cake, this dessert is fresh, easy to make, and not too sweet!
A small group of French pastry chefs aim to preserve the quality and techniques used to make the buttery, flaky and indulgent pastry from Brittany.
There are plenty of ways to up your family’s daily dose, and we’ve got the recipe roundup to prove it.
You may have seen these little rolled egg guys in a packed lunch, or bento, in your favorite anime, manga, or K-drama. In Japanese "tamago" means egg and "yaki" means grilled. So "tamagoyaki" is literally grilled egg. It is a very common breakfast food and bento side dish in Japan as well as other Asian countries such as Korea. You can also find tamagoyaki slices on sushi! And guess what. It's very easy to make! The rolling in the pan may take some practice, but once you get the hang of it tamagoyaki might become one of your go-to dishes! Smalls definitely wishes I'd make it everyday. That girl can down some rolled egg! Note: This is a pretty basic, slightly sweet, tamagoyaki recipe, but you can zazz it up by adding soy sauce, dashi stock (creating dashimaki), seaweed (also pictured in this post), or anything else you'd like to experiment with! Ooo, how about bacon! Also, there is such a thing as a tamagoyaki pan, called a makiyakinabe, but don't worry! It's not necessary to own in order to make delicious tamagoyaki! The red bento box in this post is 2-tiered & is available here. Tamagoyaki (Grilled Rolled Egg) Ingredients: 1 Tbsp. Canola Oil 3 Large Eggs 4 Tbsp. Water 1 Tbsp. White Sugar 1/8 (pinch) Salt Important Items: 2 Spoons & the occasional Spatula (these are my rolling weapons of choice but you may be comfortable with a spatula or chopsticks, etc.) Directions: 1. Pour the oil into a small pan & spread it around the bottom & sides using a paper towel. Heat the pan on low. Crack the eggs into a small bowl & add the water. Whisk vigorously until much of the clumpy egg bits are broken up. Add the sugar & salt & whisk again. 2. Pour half of the egg mixture into the pan & cook until the egg is mostly jiggly on top. Using one of the spoons push down any egg on the sides. Using both spoons gently roll the egg from one end of the pan to the other until you have a log shape. Carefully push/slide the egg roll back into the starting position so that the open end of the roll is facing toward the center of the pan. Make sure the pan still has oil in it, if not, add a little more. 3. Pour the remaining egg mixture into the pan. Once the mixture is mostly jiggly on top repeat the rolling process. Remember to be gentle! Before removing from the pan, momentarily turn the egg roll onto the seam side/ending side so that it can cook closed a little better. Now carefully slide the roll onto a plate & let it cool. Cut the roll into 1/2" slices, eat the two imperfect end pieces, & serve the rest in a bento or straight onto a plate! * For more food from anime & manga, try my recipe for karaage (fried chicken bites)! *
These Chestnut Madeleins are soft and tender orange coffee-flavored Madeleines filled with smooth silly chestnut paste and can be used for many other ways.
Depending on the size of your glasses this recipes makes enough for about 6-8 people
Purin (poodeen, with a soft 'd'), Japanese for pudding but really it's crème caramel, is very common in anime and manga and is a favorite snack found in many convenient stores in Japan. It's soft and jiggly and cute and was requested by Akweia (thanks!). Akweia specifically mentioned the beautiful 2006 anime film "The Girl Who Leapt Through Time" (the somewhat sequel to the novel of the same name by Yasutaka TsuTsui) in which the main character at one point goes back in time to thwart her sister from eating the purin she had been saving for herself. I'd watched the film years ago but couldn't remember that part, so I found it online to refresh my memory (sadly the DVD/BD is out of print in America) and she totally savors that purin! And she should, it's so good! Makoto savoring her purin in "The Girl Who Leapt Through Time". Another anime that comes to mind for purin is the recent (2014) series "Nanana's Buried Treasure" (based on the manga series by Kazuma Otorino and Akaringo) in which one of the characters is a female ghost who is absolutely crazy for purin and makes her living, human, male, apartment-mate keep their little fridge constantly stocked with the stuff. My first introduction to purin though, many years ago, was via the Sanrio character Purin, a pudgy little golden retriever who is designed to resemble the dessert. I still have some stickers of him tucked inside my checkbook. Note: There are several versions of purin and a few different ways to cook it. I've tried oven and stovetop methods and prefer the steaming on the stove, so that's the one I'll share here. If you're interested in the oven method just ask in the comments. Also, I ended up making two large purin with the containers I had, but with this recipe you could get about four regular-sized ramekins or maybe even five. Purin (Crème Caramel) Ingredients: Sauce 1/2 Cup Sugar 2 Tbsp Water + 1 Tbsp. Hot Water Pudding 1 1/2 Cup Milk 1/2 Cup Sugar 1 tsp. Vanilla 3 Eggs, room temperature Important Items: Mesh Strainer Ramekins or Heat Proof Cups/Glasses Large Pan with Lid Kitchen Towel Aluminum Foil Directions: 1. Generously butter the insides of the containers you'll be using for your purin. In a medium pot over medium-high heat pour the sugar & 2 Tbsp. of water. Do not stir. Simply let the sugar dissolve & tilt the pot every once in a while to mix. Let the mixture become a deep golden color (the darker it gets the more bitter) & then turn off the heat & very carefully pour in the 1 Tbsp. of hot water. The mixture will sizzle & pop a little bit. Tilt it around some more & then pour the contents into the buttered containers, separating it evenly between how ever many containers you have. Put the pot in the sink with hot water in it prior to cleaning up (the hot water will help get the cooked sugar off). 2. Fill a large pan with water, enough to go halfway up the sides of the containers you're using. Place a folded kitchen towel at the bottom of the pan, in the water. Turn the heat to medium-low. 3. In a medium pot on medium heat bring the milk, sugar, & vanilla to just under a boil, until the sugar is dissolved. Remove from heat & set aside to use in a moment. In a medium bowl beat the eggs well by scribbling them up with a whisk or fork that stays touching the bottom of the bowl (meaning don't aerate the eggs by lifting up the whisk or fork while you beat). Slowly pour in the milk mixture while stirring well. Strain the mixture through the mesh sieve into another bowl or preferably a 2 cup or more liquid measuring cup (because the pour spout is very convenient for the next step). Spoon off any bubbles. 4. Titling the containers, one at a time, pour the egg/milk mixture slowly down the incline/side of the container until the mixture is about 1/4" or so from the top (more or less depending on how many containers you're working with & how tall they are). Evenly distribute the mixture between the cups & then tap them on the countertop to disturb any hidden bubbles (& then scoop the bubbles off). Cover each container with foil. 5. Place the covered containers carefully into the large pan with water in it. The water should be decently hot by now. Put the lid on the pan & turn the heat to low–do NOT let the water boil as this will create bubbles in the purin! Let cook for about 15-30 mins, depending on the size of containers you're using (15 or so mins for smaller containers, about 30 mins for tall ones). To check for doneness, take off the pan lid & very carefully remove the foil from one of the containers, & then shake it gently to see if it jiggles. If it's still liquid-y then it needs to cook some more. When the purin is done remove from the pan (taking off the foil) & place on a cooling rack. To put on a plate, gently run a knife along the edges, between the purin & the container it's in, & then place an overturned plate or bowl over the top of the container. Quickly flip it all over so that the plate or bowl is on the bottom facing right-side-up. The purin should slide right out (tap it a few times if it doesn't), caramel on top. Some caramel liquid will pour down the sides to pool at the bottom & this is a-okay. Also a disc of caramel may stick to the inside of the container. Pop it out with a knife & toss it or suck on it at your leisure (don't stick it on top of the purin). Chill the purin in the fridge for an hour or so before serving. There are a ton of other anime and manga that feature creamy, jiggly purin. What are some you can think of? Tell me in the comments below. * For more purin-like goodness, try my Familiar's Creamy Flan from "Ni no Kuni"! *
As we're currently obsessed with matcha thanks to our "Never Too Matcha" March teapro box, we've made a compilation of our favourite matcha pancake recipes.
Authentic Pad Thai is very easy to prepare. The key is to prepare the sauce and other ingredients ahead of time. The rest is quick cooking time and simple assembly.
These gorgeous Pistachio Cream Puffs are topped with a sweet craquelin topping and piped full of a creamy, nutty Whipped Pistachio White Chocolate Ganache.
This dreamy, delicious caramelized leek and cabbage pasta is just a real DREAM. I am absolutely in love with this recipe and it's become my new weeknight go-to for dinner.
These delicious and easy vegan potstickers are the perfect party food. Wow your guests with the spicy chilli sauce that goes alongside them.
These Honey Ginger Charred Carrots are lightly charred, sweetly glazed with honey, ginger, soy and a splash of chili garlic sauce and addictively delicious!
"Chaliapin Steak Don" is the ultimate tender steak rice bowl. This dish was made famous through an anime called "Food Wars!" and is made up of refreshing umeboshi and shiso flavored rice, topped with marinated steak, soft golden onions and a rich red wine sauce. It will literally melt your mouth!
