Roger Vandamme is my favourite chef for desserts and he teaches you here how to make a perfect parfait!
I will make it with Oreo cookies.
Ingredients:
- 2 eggs
- 4 egg yolks
- 150 g sugar
- 100 g Oreo cookies
- 700 g cream
Mix the eggs and the sugar. Heat it up till 85 °C while mixing, then turn off the heat. Continue mixing till it cools down and turns into a thick mixture. Whip the cream and add it. Make sure the cream is cold. Also add the crushed Oreo cookies. That's it!
You can also add some milk powder in it. Ice cream makers use it combat the effects of too much water in their ice cream base. Milk is almost 90 percent water, and heavy cream is about 60 percent water. You need water to freeze your ice cream, but too much water will freeze into itty-bitty ice cream crystals… and your ice cream will be icy and grainy, not smooth and creamy. Skim milk powder absorbs excess water and givers a milkier, creamier flavor.
This HK style pancake is very easy to make and it uses leftover vegetables to make it.
Ingredients:
- leftover vegetable fibre from juicing (apples, carrots, celery)
- tapioca flour
- rice flour
- soy sauce
- pepper and salt
- thyme
- parsley
- water
Just mix everything and then pan fry it.
Of course, there is also the traditional way of making this and it involves special techniques.
For the dough: 2 cups bread or all-purpose flour 1 1/2 teaspoon kosher salt 3/4 cup hot water - adjust with more flour or water to form a smooth, but sticky dough For the oil mixture: 3 tablespoon veg oil 2 teaspoons sesame oil 1 tablespoon plus 1 teaspoon flour
This is a surprisingly easy dessert to make and it is delicious!
Ingredients:
Tapioca pearls:
½ cup (60g) tapioca pearls
2.5 cup water
Taro:
1 cup (160g) fresh large taro, cubed
water to boil it
Coconut Milk Mixture:
1 cup milk
1.5 cup coconut milk
½ cup (100g) sugar
First make the coconut milk mixture by adding the milk, coconut milk and sugar. Then bring to a boil and immediately cool it back down.
Then cook the tapioca pearls with the 2.5 cup of boiling water for about 5-10 minutes until they are almost translucent. Remove it from the heat. If you see a small white dot in the pearls, just let it sit for 5-10 minutes covered with a lid. Then rinse it with cold water and a strainer.
Then boil the taro cubes with water until soft. Strain the water.
Then finally mix all the ingredients and let it sit in the fridge for 1 hour.
The end result should be a pretty pure, liquid dessert.
I always found Asian bread to be much softer than Belgian bread. I like Asian bread more. When I'm in Hong Kong I can really enjoy that bread, which I can't find here in Belgium. So what's the solution? Make it myself of course. I used this recipe. It takes almost 4 hours to do it, so do it when you have too much time.
The ingredient that makes that bread soft is called: Tang Zhong.
It looks like this: It is pretty easy to make.
Just mix the following for 5 minutes while on low heat:
25 g flour
100 ml milk
Let it rest in the fridge for 1 day.
Then I mixed the following ingredients. Knead it for 20 minutes:
330g bread flour
115g chilled water roux (TangZhong
1 large egg, about 60g
5g active yeast + 35ml warm milk
70ml heavy cream
50g sugar
4g salt
This is the result:
Then I add butter and knead it for 10 minutes:
30g butter, softened in room temperature
This is the result:
We let it rest for 1-2 hours in a warm place.
Then we knead it for 5 minutes and make 4 balls of it and let it rest for 10 minutes.
Then we roll them out with a rolling pin and fold them like this.
We let it rest for another 10 minutes.
Then flatten them out with a rolling pin again and roll them up afterwards. We put them in the casserole and let it rise for 1.5 hours.
Then we add egg wash on it and bake it for 15 minutes at 180 °C. Then put an aluminum sheet on it and bake further for 20 minutes.
This is the result.
You can even make these pineapple buns with it:
There is also a more easy way to make the bread. Try this recipe:
Make the dough and let it sit for an hour:
- Half cup milk
- 1 cup flour
- 1 pack of yeast (7 g)
Then add and mix for 25 minutes:
- 6 room temperature eggs
- 2 tea spoons of salt
- half cup of sugar
- 3 cups of flour
Then add and mix butter another 25 minutes until the dough is very elastic:
- 1 cup of butter
Let it rise for an hour. Fold it, let it rise again and bake it at 190 °C for 25 minutes.
I always wanted to eat Japanese ramen noodles, while not being in Japan. So either you go to a Japanese restaurant and buy a bowl of noodles for 15 euro or you make it yourself. I prefer to make it myself if you know what I mean.
Ingredients:
- 3 cups all-purpose flour
- 4 tea spoons baked soda
- 100 ml hot water
- 100 ml cold water
So apparently making real ramen is not just adding water to flour, but you need to add a special ingredient which is "baked soda". To make this baked soda, you bake baking soda in the oven for 1 hour at 120 °C. This way, the natrium bicarbonate will shed its water and carbon dioxide and will create natrium carbonate which is more alkaline. This is the secret ingredient that will give that special flavour to the ramen and make it yellow.
By adding an alkaline component to noodle dough, we increase the pH rather significantly from a range of neutral 6–7 to a basic 9–11. As the pH rises above 9.0, natural yellow pigments in flavonoid compounds that are otherwise colorless at neutral pH are liberated, giving the noodles a characteristic golden hue. The yellowness depends on how many pigments there are in the flour.
When you cook it, it will be slippery in your mouth. And yes, the yellow colour is not from the egg.
That's what I did and I get this white powder.
Then I take 4 tea spoons of this baked soda and mix it in 100 ml warm water. Then I add another 100 ml of cold water in it. Then pour it in a bowl of 3 cups of all purpose flour. I knead it for 5 minutes, let it rest for 20 minutes at room temperature. Then knead it again for 5 minutes and let it rest in the fridge for 1 hour. This is a great workout for you!
Then you are ready to make the noodles. See this video.
Being a vegetarian means we can't eat onions and garlic. But that doesn't mean we can't make our own chili sauce. It is based on broad bean paste and old shitake mushroom stems which gives a "fleshy" texture.
The broad bean paste is also called doubanjiang.
This is the result:
This recipe for broad bean paste with chili is delicious:
broad bean paste
chili flakes
vegetable oil
boiled shitake mushroom stems
light soy sauce
dark soy sauce
vegetarian oyster sauce
salt
First you boil the stems of old shitake mushrooms (not the young ones) in water. Then you take them out, smash them flat and then you're ready to fry them in some vegetable oil. Add the chili flakes and continue to pop them in the vegetable oil. Then add the rest of the ingredients and that's it. Taste it and adjust it as needed.
I have written an extensive essay about how to make pizza dough, but I haven't been able to create that dough that I ate at this favourite pizza restaurant of mine. I searched and searched on how to make this crispy dough on the side, but still chewy in the mid. It was also super thin and I saw the chef roll out the dough on the table.
I searched the internet and found that this so called "tortilla pizza" looked a lot like what I ate in that pizza restaurant. So I tried to make it. The good thing about this pizza is that you can make it in half an hour and don't need to let it rise.
First I made the tortilla dough. It is so easy to make:
- 2 cups of flour
- 0.75 cup of hot water
- 0.25 cup of vegetable oil
- 1 teaspoon of baking powder
- 1 teaspoon of salt
First mix flour, oil, salt and baking powder. Then slowly add water and knead it for 2 minutes. Let it sit for 30 minutes.
Then we roll it out and make the pizza.
I learned that it's best not to use baking paper, because it will isolate the pizza from the heat. You don't want to isolate the pizza, because you will need all the heat you got. Also, make sure to let all ingredients heat up to room temperature. I made the mistake to add frozen cheese on top. It's also best to put the pizza as high as possible in the oven to get more heat.
I really like Lai Fun and now that they don't sell it anymore in the grocery store I need to make it myself. But I didn't think it would be so easy to make. So from now on I'll make my own lai fun!
