Chinese Fortune Cookies



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A  few Thursdays ago,  I hosted an Asian Cooking Class for a fun group of women. Not only did we have a lot of fun, but we also learned to make many yummy recipes. Our menu consisted of Pot Stickers, Teriyaki Chicken, Sesame Infused Broccoli, Coconut Rice and Fortune Cookies. Yes, we made fortune cookies;-)

Did you know however not all Chinese restaurants offer Chinese Fortune cookies?!?! Yes. it is true. I learned the night of the cooking class that  Fortune Cookies were An American tradition. Yep, it is true!!

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According to Wikepedia, “Fortune cookies are often served as a dessert in Chinese restaurants in the United States and some other countries, but are absent in China. The exact origin of fortune cookies is unclear, though various immigrant groups in California claim to have popularized them in the early 20th century, basing their recipe on a traditional Japanese cracker. Fortune cookies have been summarized as being “introduced by the Japanese, popularized by the Chinese, but ultimately … consumed by Americans.

As far back as the 19th century, a cookie very similar in appearance to the modern fortune cookie was made in Kyoto, Japan, and there is a Japanese temple tradition of random fortunes, called o-mikuji. The Japanese version of the cookie differs in several ways: they are a little bit larger; are made of darker dough; and their batter contains sesame and miso rather than vanilla and butter. They contain a fortune; however, the small slip of paper was wedged into the bend of the cookie rather than placed inside the hollow portion. This kind of cookie is called tsujiura senbei (辻占煎餅?) and are still sold in some regions of Japan, especially in Kanazawa, Ishikawa as the lucky items to start Happy New Year.Some said that it’s sold in the neighborhood of Fushimi Inari-taisha shrine in Kyoto.

Most of the people who claim to have introduced the cookie to the United States are Japanese, so the theory is that these bakers were modifying a cookie design which they were aware of from their days in Japan.

Makoto Hagiwara of Golden Gate Park’s Japanese Tea Garden in San Francisco is reported to have been the first person in the USA to have served the modern version of the cookie when he did so at the tea garden in the 1890s or early 1900s. The fortune cookies were made by a San Francisco bakery, Benkyodo.[4][5][6]

David Jung, founder of the Hong Kong Noodle Company in Los Angeles, has made a competing claim that he invented the cookie in 1918.San Francisco’s mock Court of Historical Review attempted to settle the dispute in 1983. During the proceedings, a fortune cookie was introduced as a key piece of evidence with a message reading, “S.F. Judge who rules for L.A. Not Very Smart Cookie”. A federal judge of the Court of Historical Review determined that the cookie originated with Hagiwara and the court ruled in favor of San Francisco. Subsequently, the city of Los Angeles condemned the decision.[7]

Seiichi Kito, the founder of Fugetsu-do of Little Tokyo in Los Angeles, also claims to have invented the cookie.[8] Kito claims to have gotten the idea of putting a message in a cookie from Omikuji (fortune slip) which are sold at temples and shrines in Japan. According to his story, he sold his cookies to Chinese restaurants where they were greeted with much enthusiasm in both the Los Angeles and San Francisco areas. Thus Kito’s main claim is that he is responsible for the cookie being so strongly associated with Chinese restaurants.”

I felt a bit silly for proposing to make them, but we had much fun making them nonetheless;-)

Well, for fun, you certainly can make them too. They are much more yummy than the real ones served at Chinese restaurants.

Ingredients for about 16 biscuits:

  • 2 large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons vegetable oil
  • 8 tablespoons all-purpose flour
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 8 tablespoons granulated sugar
  • 3 teaspoons water
  1. Turn the oven to 375.
  2. Place a medium silpat onto a medium perforated sheet and set aside.
  3. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil.
  4. Add the water and mix well again.
  5. In another bowl, mix all the dry ingredients ( flour, cornstarch, salt and sugar).
  6. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.photo 1
  7. Using 1 tablespoon drop the batter onto the silpat, that you would have placed on a large perforated sheet,  and with the back of the spoon, spread the batter into an even 2 1/2 inch wide circle. photo 2Only make 3 to 4 cookies at a time because they will cool too quickly, and you will not be able to shape them if you make too many at a times.
  8. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (between 8 and 10 minutes).
  9. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. photo 3Continue with the rest of the cookies.
  10. Repeat step 7-9 until you have used all the batter. Yum!!! The cookies will keep for a week in an airtight container. photo 1

Bon Appetit and Happy Cooking!!!

Chinese Fortune Cookies

  • Servings: 3 to 4 persons
  • Time: 15 minutes to 1 hour
  • Difficulty: Easy
  • Print

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Ingredients for about 16 biscuits:

  • 2 large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons vegetable oil
  • 8 tablespoons all-purpose flour
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 8 tablespoons granulated sugar
  • 3 teaspoons water
  1. Turn the oven to 375.
  2. Place a medium silpat onto a medium perforated sheet and set aside.
  3. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil.
  4. Add the water and mix well again.
  5. In another bowl, mix all the dry ingredients ( flour, cornstarch, salt and sugar).
  6. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
  7. Using 1 tablespoon drop the batter onto the silpat, and with the back of the spoon, spread the batter into an even 2 1/2 inch wide circle. Only make 3 to 4 cookies at a time because they will cool too and you will not be able to shape them if you make too many.
  8. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (between 8 and 10 minutes).
  9. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie.
  10. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.
    Repeat step 7-9 until you have used all the batter. Yum!!! The cookies will keep for a week in an airtight container.

Bon Appetit and Happy Cooking!!!

Caramel Rice Pudding


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If you were to close your eyes and think of childhood dishes, what would it be? For me, it would have to be crepes and Caramel Rice or Polenta Pudding. I still see my mom boiling the rice, or the polenta in the vanilla flavored milk. I still see her stirring the caramel and pouring the polenta or the rice pudding in the caramel. It would bubble up and almost spill over the dish. It smelled so good and looked so yummy then, that it was hard to wait another 10 minutes for the dish to bake in the oven.

Though I dreamed of this dish for ever, I never prepared it because it was made with rice or polenta and because it is not exactly a light dessert. At my age, I tend to gravitate to lighter dessert. Those that are not so heavy on your stomach, and those that not do so much damage to your waste line;-)

This weekend, however, in light of stepping up my diet and including more starch in my diet ( i have been having problem of low blood pressure, and hypoglycemia),  I decided fix Caramel Rice Pudding.

As i was fixing the various steps, I found it really difficult not to devour the rice pudding before it was completely finished….IMG_0015

Ingredients for a dish for 8-12 people:

  • 250 gr. or 1 cup of rice
  • 1 liter or  about 4 cup of whole milk
  • 100 gr. or about 1/2 cup of sugar
  • 2 tbsp. of vanilla extract
  • 5 yolks
  • 100 gr.  or about 1/2 cup of raisins
  • 100 gr. or about 1/2 cup of sugar
  1.  Place the rice, sugar, vanilla extract and milk in a large pot. Mix well and cook over a medium-high heat until it comes to boil.IMG_0009
  2. Then turn the oven to 400, and when the temperature has reached its temperature, place the pot in the oven and let the rice cook for 15 minutes.
  3. While the rice is cooking, place another pot over the stove, add 100 gr. of sugar,  and turn the heat to medium-high. DO NOT STIR!!!IMG_0010
  4. When the sugar is starting to melt and becoming golden amber color, start stirring. Let the sugar melt completely into a golden caramel.
  5. Either pour the caramel into a dish of your choice, or leave it into your pot if you don’t want to present your dessert. I used the scalloped Square mold from Demarle because the caramel does not stick in it and it makes a beautiful cake!!!IMG_0011
  6. Add 100 gr of sugar, the raisins and the 5 yolks to the rice pudding and stir well.IMG_0012
  7. Pour in the rice pudding a top the caramel. Do not stir.IMG_0013
  8. Place the pot, or the dish back into the oven, in a water bath of about 1/2 inch,  and cook the rice for another 10 minutes. IMG_0014YUM!!!! Try not to eat all at once when taking it out of the oven;-).
  9. Before eating, invert the cake to show off. IMG_0015

Caramel Rice Pudding

  • Servings: 6-8 persons
  • Time: 25 minutes
  • Difficulty: Easy
  • Print
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  • Ingredients for a dish for 8-12 people:
  • 250 gr.  or 2 cups of rice
  • 1 liter or 4 cups of whole milk
  • 100 gr. or about 1/2 cup of sugar
  • 2 tbsp. of vanilla extract
  • 5 yolks
  • 100 gr. or about 1/2 cup of raisins
  • 100 gr. or about 1/2 of sugar
  1. Place the rice, sugar, vanilla extract and milk in a large pot.
  2. Mix well and cook over a medium-high heat until it comes to boil.
  3. Then turn the oven to 400, and when the temperature has reached its temperature, place the pot in the oven and let the rice cook for 15 minutes.
  4. While the rice is cooking, place another pot over the stove, add 100 gr. of sugar and turn the heat to medium-high. DO NOT STIR!!!
  5. When the sugar is starting to melt and becoming golden amber color, start stirring. Let the sugar melt completely into a golden caramel.
  6. Either pour the caramel into a dish of your choice, or leave it into your pot if you don’t want to present your dessert.
  7. When the rice has cooked for 15 minutes, add the sugar, vanilla extract, raisins and yolks and mix well.
  8. Pour the rice pudding mixture atop the caramel. Do not stir. Place the pot, or the dish back into the oven and cook the rice for another 10 minutes. YUM!!!! and try not to eat all at once;-)

Bon Appetit and Happy Cooking!!!

If you like what you see and read, please share;-) Merci Beaucoup!

Croque Madame


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If you are a friend of mine of Facebook, you knew that I went home for Christmas. It is very rare that I will make the trip home for the holidays because we spend Christmas Eve here with family and then leave for France on Christmas day which always makes for a very short trip. Moreover, the airfare can be very expensive at this time of the year so we tend to not do that too often. This year, however, we chose to take the trip for several reasons:

1. we had sky miles that help us pay for our airfares.

2. having lost my grandmother this summer, I needed to spend time with my “surrogate” mother, my aunt and showed her how much she meant to us.

3. It had been more than a year since I had gone home.

So we went home. My daughter brought her boyfriend along so obviously we toured Paris as if we had never done so. 

It was all so beautiful!!!!IMG_0494

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Since we were staying at my aunt’s, we didn’t get to dine out often because my aunt wanted to spoil us with yummy French homemade meals and because we were just as happy staying home in company of our loved ones.

The only time we ate out was to stop for a coffee at a cafe, dessert and tea at a Tea salon, or for lunch.

One day as we were walking around the Galeries Lafayette, everyone was getting hungry so we decided to stop for a bite at the famous Cafe de La paix.

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If you have never been, it is worth the stop. It is on the pricey side, but the food and the service is so upscale that  you will not be disappointed with going there.

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The menu is so selective, that we could have ordered Caviar, foie gras, Oysters on the shelf, but we were so hungry and cold that everyone of us ordered the same thing: Croque Monsieur and Croque Madame.

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I have long been familiar with Croque Madame and Croque Monsieur, but the one I had at that restaurant was so outstanding that the minute I got home, I made some the recreate those flavor I had eaten.

Why Do I share this recipe only now?? because that way my sweet daughter can follow my recipe and make it herself if she decides to;-)

Ingredients for 4 Croque Madame:

  • 8 slices of honey wheat or white bread
  • butter
  • 8 slices of good quality ham ( not to thin)
  • 2 cups of milk
  • 2-3 tbsp of flour
  • 5 cups of gruyere grated
  • hot mustard ( French Dijon preferably)
  1. Turn the oven to 400. Slather some butter on each side of bread, and lay the bread flat on a large silpat that you would have placed on a large perforated sheet.
  2. Place the bread in the oven to toast for 5-8 minutes or until the bread is a light brown color.
  3. While the bread is toasting, melt 2 tbsp of butter in a medium sized saucepan and when the butter has melted, add 2 tbsp of flour. Stir the flour to make a roux.
  4. Warm up the milk in the microwave for 2 minutes and pour it over the roux. Continue stirring until the milk thickens and make a thick white sauce. Season with salt and pepper, and add 1 cup of grated gruyere. Stir well.
  5. To assemble the croque monsieur, place a toast down. Spread some mustard, sprinkle some grated cheese ( about 1/4 cup), then place the slice of ham, IMG_0930sprinkle another 1/4 cup of cheese.IMG_0928
  6. Place another toast on top. IMG_0931
  7. Spread about 1/4 cup of white sauce on the top of the bread. Sprinkle another 1/4 cup of cheese.IMG_0932
  8. Repeat the same process for the rest of the toasts.
  9. Place the toasts back onto the large silpat and toast them for another 10 minutes at 400,  or until the cheese is melted and golden.IMG_0933
  10. Meanwhile, warm up a small frying pan over medium high heat. Melt 1 tbsp of butter and when the butter is sizzling, crack an egg. and sizzle it.
  11. To serve, place the egg over the cheese toast, and eat the sandwich with a green salad in a mustard vinaigrette.IMG_0935Easy, Yummy and Conforting!!! Perfect for those winter months;-)

Bon Appetit and Happy Cooking!!!

You like what you just read, please share;-) Merci Beaucoup!!!

Croque Madame

  • Servings: 4-8
  • Time: 20-30 minutes
  • Difficulty: easy
  • Print

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Ingredients for 4 Croque Madame:

  • 8 slices of honey wheat or white bread
  • butter
  • 8 slices of good quality ham ( not to thin)
  • 2 cups of milk
  • 2-3 tbsp of flour
  • 5 cups of gruyere grated
  • hot mustard ( French Dijon preferably)
  1. Turn the oven to 400. Slather some butter on each side of bread, and lay the bread flat on a large silpat that you would have placed on a large perforated sheet.
  2. Place the bread in the oven to toast for 5-8 minutes or until the bread is a light brown color.
  3. While the bread is toasting, melt 2 tbsp of butter in a medium sized saucepan and when the butter has melted, add  2 tbsp of flour. Stir the flour to make a roux.
  4. Warm up the milk in the microwave for 2 minutes and pour it over the roux. Continue stirring until the milk thickens and make a thick white sauce. Season with salt and pepper, and add 1 cup of grated gruyere. Stir well.
  5. To assemble the croque monsieur, place a toast down. Spread some mustard, sprinkle some grated cheese ( about 1/4 cup), then place the slice of ham, sprinkle another 1/4 cup of cheese. Place another toast on top. Spread about 1/4 cup of white sauce on the top of the bread. Sprinkle another 1/4 cup of cheese.
  6. Repeat the same process for the rest of the toasts.
  7. Place the toasts back onto the large silpat and toast them for another 10 minutes at 400 or until the cheese is melted and golden.
  8. Meanwhile, warm up a small frying pan over medium high heat. Melt 1 tbsp of butter and when the butter is sizzling, crack an egg. and sizzle it.
  9. To serve, place the egg over the cheese toast, and eat the sandwich with a green salad in a mustard vinaigrette. Easy, Yummy and Conforting!!! Perfect for those winter months;-)

Bon Appetit and Happy Cooking!!!

Lady Fingers or Biscuits Cuilleres


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When you live in Europe or France, and you need an ingredient for a recipe, you can go to any supermarket and just get it because they would have the item that the recipe demands. Unfortunately, most American supermarkets does not carry all the ingredients that i was accustomed to work with, or play with in Europe which can make your cooking experience a bit of a challenge or a scavenger hunt. Over the years that I have been in the USA, I have learned to either bring those coveted items back with me, or find internet sites that either sell them, or explain how I can make them myself.

So this is how, I learned to make pistachio paste, Pralin, Chestnut Puree.

This weekend I wanted to make a Buche de Noel ( Yule Log) and the recipe called for Boudoirs, or Lady Fingers… But I could not find them in any store so I had to make them.

So here is the recipe. It is one of the easiest thing to make, it is fast and you make lots of cookies at once that keep really well in an airtight container.

Ingredients for about 50 individual cookies:

  • 3 eggs separated
  • 63 grams of sugar
  • 1 tsp of vanilla extract ( I am using the vanilla bean Paste from Nielsen Massey found at the Fresh Market)
  • 32 gr. of flour
  • 32 gr. of corn starch or even potato starch
  • powdered sugar
  1. Separate the eggs and place the egg whites into a mixer. Beat the egg whites into hard peaks.
  2. When you have reached this texture, add the egg yolks and blend them in.
  3. Then sift the corn starch and the flour and add it gently to the egg whites.
  4. Add 1 tsp of vanilla extract.
  5. Fill a pastry bag and draw small sticks of about 1/2 inch by 2 inches on  large silpat that you would have placed on a large perforated sheet.
  6. Dust some powdered sugar all over the “cookies”.
  7. Bake the cookies in the oven for 12 minutes  at 338 or until they become a very pale yellow.
  8. Remove them from the oven and let them cool down at room temperature. Keep in an airtight container so that they will stay hard ( can keep for several weeks).

And with those wonderful cookies, I was able to make my Vanilla and Chocolate Buche de Noel. Yum….

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Bon Appetit and Happy Cooking!!!

Lady Fingers or Biscuits Cuilleres

  • Servings: 12-16
  • Time: 15 minutes
  • Difficulty: Very Easy
  • Print

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Ingredients for about 50 individual cookies:

  • 3 eggs separated
  • 63 grams of sugar
  • 1 tsp of vanilla extract ( i am using the vanilla bean)
  • 32 gr. of flour
  • 32 gr. of corn starch or even potato starch
  • powdered sugar
  1. Separate the eggs and place the egg whites into a mixer. Beat the egg whites into hard peaks.
  2. When you have reached this texture, add the egg yolks and blend them in.
  3. Then sift the corn starch and the flour and add it gently to the egg whites.
  4. Add 1 tsp of vanilla extract.
  5. Fill a pastry bag, and draw small sticks of about 1/2 inch by 2 inches on large perforated sheet that you would have placed on a large perforated sheet.
  6. Dust some powdered sugar all over the “cookies”.
  7. Bake the cookies in the oven for 12 minutes at 338 or until they become a very pale yellow.
  8. Remove them from the oven and let them cool down at room temperature. Keep in a airtight container so that they will stay hard ( can keep for several weeks).

Bon Appetit and Happy Cooking!!!

Please share this post if you like it and post your comments. Merci Beaucoup!!!

Meyer Lemon Granita


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Meyer lemon is my top favorite fruit. It is hard to explain what a Meyer lemon is, other that it has an exceptional taste. If I can describe it, it smells and tastes a bit like a mix of lemon and mandarin: tangy, subtle …yummy!!!

I am not fan of lemon, but love, love, love Meyer lemon. The problem is that they are very very seasonal and it can be difficult to find them. In fact, in our little town, only one grocery store carry them.

So no need to say that when they arrive on the stand, I purchase them … sometimes not even knowing what I am going to do with them.

Well, this time around I bought a few dozens and decided to make a lemon granita. I could have made sorbets but was too lazy to take out my ice cream machine.

For some of you who do no know what is the difference between a sorbet and a granita.

Here is the explanation:

A granita is a semi-frozen dessert made from sugar, water and various flavorings – no dairy is involved. Basic granita begins with a boiled sugar syrup which is added into a fruit juice. The granita is then placed in the freezer in a shallow pan and scraped occasionally with a fork which produces a course texture.

A sorbet, on the other hand, is a frozen dessert made from sugar, water and fruit juice or fruit puree, sometimes chocolate, and sometimes wine, and/or liqueur.* Sorbet also has no dairy ingredients, but is frozen in an ice cream freezer for a smoother texture .

So depending which freezing process you will be using,, you will end up with a granita or a sorbet. Whichever, it is delicious.

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Ingredients for 4 cups of Meyer Lemon Sorbet or Granita.

  • 2 cups of Meyer Lemon Juice ( which comes from about  11 lemons)
  • 1 cup of water
  • 1 cup of sugar
  • 1 tbsp of Meyer Lemon zest
  1. In a small saucepan, cook the water and the sugar to make a syrup.photo 2
  2. Meanwhile zest about 2 lemons to get the zest that you need. Set aside.
  3. Also juice all the lemons so that you will have about 2 cups of fresh juice.
  4. Add the lemon juice and the zest to the syrup and mix well.
  5. Either use an ice-cream maker to make the sorbet according to the machine , or fill a container with the mixture and place the container into the freezer so that it will freeze.
  6. If you are making a granita, place the container in the freezer for several hours ( 5 hours at least).photo 3
  7. With the spoon, scrape the frozen mixture. You will be making the granita. photo 4
  8. Serve as a dessert, or in between meals to help with cleansing, and digestion.
  9. Easy, Yummy and delicious:-)photo

Bon Appetit and Happy Cooking!!!

Meyer Lemon Granita

  • Servings: 2-4
  • Time: 12 hours
  • Difficulty: Super Easy
  • Print
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Ingredients for 4 cups of Meyer Lemon Granita.

  • 2 cups of Meyer Lemon Juice ( which comes from about 11 lemons)
  • 1 cup of water
  • 1 cup of sugar
  • 1 tbsp of Meyer Lemon zest
    1. In a small saucepan, cook the water and the sugar to make a syrup.
    2. Meanwhile zest about 2 lemons to get the zest that you need. Set aside.
    3. Also juice all the lemons so that you will have about 2 cups of fresh juice.
    4. Add the lemon juice and the zest to the syrup and mix well.
    5. Either use an ice-cream maker to make the sorbet according to the machine , or fill a container with the mixture and place the container into the freezer so that it will freeze.
    6. If you are making a granita, place the container in the freezer for several hours ( 5 hours at least).
    7. With the spoon, scrape the frozen mixture. You will be making the granita.
    8. Serve as a dessert, or in between meals to help with cleansing, and digestion. Eh voila,  Easy, Yummy and delicious!!!

Bon Appetit and Happy Cooking!!!

Guimauve a la Banane or Banana Flavored Marshmallow


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It is funny how life changes you. Ten years ago my house needed to be impeccable for me to be happy. The house needed to be clean, and in order everywhere. Every bibelot, every paper needed to be in its place. Not a spec of dust were to be seen. Even my children toys needed to be put away after being played. And then we moved. We moved to a bigger house, not a fancy house like the previous one, but a good home. The home we chose, is one that we really live in. It is spacious and roomy and it has plenty of doors for me to shut if I don’t want to see the mess behind it. It is a home I don’t feel stressed if it is not straightened all the time. It is a house I feel comfortable getting in and out with wet feet if I want to. It is a house I can cook in without reservation. It is my home;-)

When my children were smaller, I never really let them cook with me because I was concerned about the mess they were going to make. Today  i love to have people over to cook with. It does not matter if we are going to make a mess, and if the floor is going to be covered with flour. We will have fun.. we will make memories… and then I will clean it up and it will look all good again;-)

I hope that you will too.

Today I hosted a cooking class for several beautiful young ladies and we had much fun. Yes there was a gigantic mess all around when we were done. Yes, there were tons of dishes to be done and lots of sugar and flour on the floor, but we made some great recipes and  they enjoyed learning and tasting. We made Baked Brie with Pepper Jelly, Teriyaki Chicken, Boursin Potato Cupcakes, Broccoli Souffle, Strawberry Tart and Marshmallows;-) Yum.

I will share the recipe of Marshmallow. It is fairly easy to make, very inexpensive, quite fast I think.. and it is really yummy. I adapted the recipe from Mercotte.

Ingredients for about 4 dozens of marshmallows or guimauves:

  • 250 gr. of sugar
  • 80 ml of water or 80 gr. of water
  • 12 gr. or two packs of gelatin in powder
  • 3 tbsp of water to mix with the gelatin.
  • 90 gr. of egg whites at room temperature
  • 2 drops of lemon juice
  • 1 pinch of salt
  • 1/8 tsp of banana extract or more if you want a stronger taste
  • a few drops of yellow coloring ( optional)
  • 50 gr. of powdered sugar
  • 40 gr. of corn starch
    1. In a large bowl, mix the corn starch and the powdered sugar.
    2. Lay a large roul’pat on your kitchen counter and dust the roul’pat with this mixture of sugar and corn starch. Place the rectangular frame on top of the roul’pat. Set aside for later usage.
    3. In a small container, mix the gelatin with 3 p of water. Let it rest.
    4. In a small saucepan, cook the water and the sugar and bring it to boil. Cook the syrup until you have large bubbles and the sugar is starting to turn a bit yellow. ( On the thermometer, it should come up to 130 c. )
    5. While the syrup is coming to temperature, place the egg whites, lemon drops and salt in a large bowl and beat it until you are getting  beaten egg whites with soft peaks.
    6. When the syrup has come to 130 c in temperature, start pouring it slowly in the egg whites, on the side of the mixer while still beating the egg whites. Add the coloring and the banana extract and beat it in.
    7. Place the gelatin in the microwave and cook it for 15 sec. Pour the melted gelatin into the egg mixture and beat well.
    8. Turn the mixer to high, and beat the egg whites until they are completely cold.photo 2
    9. With a spatula, put a bit of the marshmallow mixture into a pastry bag and make fun shapes with the paste on the roul’pat. We made some zigzag, some bows, some hearts, some knots. photo 3
    10. With the rest of the paste, pour it inside the frame making a rectangle of about 8×5 and about 1 inch width.photo 4
    11. Dust more corn/flour mixture on the marshmallows and let them rest for about 2 hours.photo 1
    12. When the marshmallows have rested, you can take a large knife and cut square of marshmallows.photo 5
    13. Keep them in a sealed container for a week. Miam, Miam…photo 3

 

Bon Appetit and Happy Cooking!!!

Guimauve a la banane, or Banana Flavored marshmallows

  • Time: 2h30mins
  • Difficulty: moderate
  • Print

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Ingredients for about 4 dozens of marshmallows or guimauves:

  • 250 gr. of sugar
  • 80 ml of water or 80 gr. of water
  • 12 gr. or two packs of gelatin in powder
  • 3 tbsp of water to mix with the gelatin.
  • 90 gr. of egg whites at room temperature
  • 2 drops of lemon juice
  • 1 pinch of salt
  • 1/8 tsp of banana extract or more if you want a stronger taste
  • a few drops of yellow coloring ( optional)
  • 50 gr. of powdered sugar
  • 40 gr. of corn starch
  1. In a large bowl, mix the corn starch and the powdered sugar.
  2. Lay a large roul’pat on your kitchen counter and dust the roul’pat with this mixture of sugar and corn starch. Place the rectangular frame on top of the roul’pat. Set aside for later usage.
  3. In a small container, mix the gelatin with 3 tbsp of water. Let it rest.
    In a small saucepan, cook the water and the sugar and bring it to boil.
  4. Cook the syrup until you have large bubbles and the sugar is starting to turn a bit yellow. ( On the thermometer, it should come up to 130 c. )
  5. While the syrup is coming to temperature, place the egg whites, lemon drops and salt in a large bowl and beat it until you are getting beaten egg whites with soft peaks.
  6. When the syrup has come to 130 c in temperature, start pouring it slowly in the egg whites, on the side of the mixer while still beating the egg whites.
  7. Add the coloring and the banana extract and beat it in.
  8. Place the gelatin in the microwave and cook it for 15 sec. Pour the melted gelatin into the egg mixture and beat well.
  9. Turn the mixer to high, and beat the egg whites until they are completely cold.
  10. With a spatula, put a bit of the marshmallow mixture into a pastry bag and make fun shapes with the paste on the roul’pat. We made some zigzag, some bows, some hearts, some knots.
  11. With the rest of the paste, pour it inside the frame making a rectangle of about 8×5 and about 1 inch width.
  12. Dust more corn/flour mixture on the marshmallows and let them rest for about 2 hours.
  13. When the marshmallows have rested, you can take a large knife and cut square of marshmallows.
  14. Keep them in a sealed container for a week. Miam, Miam…

Bon Appetit and Happy Cooking!!!

Bite-size Spicy Surimi Crab Salad


photo 5

I love, love sushi but my family besides my son does not like it at all. So at default of going to a sushi restaurant, I often buy some sushi at the Fresh market for Lunch. My top favorite is Spicy tuna, Spicy shrimps and Spicy crab salad in Fried Tofu. It is outstanding!!!

One week, I craved that one so much that I actually purchased it three days in a row. It is not that expensive, but more than I really want to keep on spending so one day I just asked the Sushi Chef what he used to make the spicy sauce so that I too could make it at home. So now instead of buying it one,  i can fix it myself at home as often as I want to eat it. Yeah!!!!

Ingredients for 12-15 bite size Appetizers:

  • 1 pack on wontons
  • olive oil to spray
  • 1 pack of Surimi Crab ( 8 oz.)
  • 1/4 cup of mayonnaise
  • 1 tsp of sriracha sauce ( You can also substitute the mayo and the sriracha sauce with 1/4 cup of sriracha mayo found in the Asian Aisle of your supermarket)
  • 2 avocados cut and diced thinly
  • 1 small can of candied ginger
  • salt
  • pepper
  1. Turn the oven to 400.Place the mini muffin tray onto a medium perforated sheet.
  2. Place one wonton in each mini muffin indentation, and push the wonton down so that it will lay flat.photo 1
  3. Spray some olive oil and cook them for about 5-7 minutes or until they are golden brown.photo 2
  4. Chop the crab, add the mayonnaise and the sriracha sauce and mix well. Set aside.
  5. Dice the avocado very thinly and season with a bit of salt and pepper.
  6. Now it is time to assemble. In each wonton cup, place a bit of the diced avocado,photo 3
  7. then spoon the spicy crab salad and top it all with a bit of ginger.photo 4
  8. Et voila!!!

 Bon Appetit and Happy Cooking!!!

photo 5

Bite-Size Spicy Surimi Crab Salad

  • Servings: 3-5
  • Time: 10mins
  • Difficulty: Super Easy
  • Print

photo 5

Ingredients for 12-16 bite size Appetizers:

  • 1 pack on wontons
  • olive oil to spray
  • 1 pack of Surimi Crab ( 8 oz.)
  • 1/4 cup of mayonnaise
  • 1 tsp of sriracha sauce ( You can also substitute the mayo and the sriracha sauce with 1/4 cup of sriracha mayo found in the Asian Aisle of your supermarket)
  • 1 avocado cut and diced thinly
  • 1 small can of candied ginger
  • salt
  • pepper
  1. Turn the oven to 400. Place the mini muffin on top of the medium perforated sheet.
  2. Place one wonton in each mini muffin indentation and push the wonton down so that it will be flat.
  3. Spray some olive oil and cook them for about 5-7 minutes or until they are golden brown.
  4. Chop the crab, add the mayonnaise and the sriracha sauce and mix well. Set aside.
  5. Dice the avocado very thinly and season with a bit of salt and pepper.
  6. Now it is time to assemble it. In each wonton cup, place a bit of the diced avocado, then spoon the spicy crab salad and top it all with a bit of ginger. Et voila!!!

Bon Appetit and Happy Cooking!!!