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cristinapal liked a video
(1 week ago)
"Quel Matto Son Io" è il singolo dei "Negramaro" tratto dall'album "Casa 69".
Buona visione a tutti da Francesco Rapi...
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"Quel Matto Son Io" è il singolo dei "Negramaro" tratto dall'album "Casa 69".
Buona visione a tutti da Francesco Rapisarda.
Tutti i diritti riservati. Copyright *
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cristinapal favorited a video
(1 week ago)
"Quel Matto Son Io" è il singolo dei "Negramaro" tratto dall'album "Casa 69".
Buona visione a tutti da Francesco Rapi...
more
"Quel Matto Son Io" è il singolo dei "Negramaro" tratto dall'album "Casa 69".
Buona visione a tutti da Francesco Rapisarda.
Tutti i diritti riservati. Copyright *
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cristinapal subscribed to ochikeron
(2 weeks ago)
Fresh chocolate is made with chocolate and fresh cream. It is so simple that it is the most popular handmade chocolate in Japan. Mostly, it is fla...
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Fresh chocolate is made with chocolate and fresh cream. It is so simple that it is the most popular handmade chocolate in Japan. Mostly, it is flavored with rum but in my recipe I used Sake! hehe I hope you like this idea but of course you can skip sake ;P
5th Avenue Chocolatiere's square Cocoa Covered Truffles and ROYCE' Chocolate are similar to this recipe, if you know.
The chocolate melts in your mouth and is amazingly addictive. I think you all like it!!!
BTW, you can substitute the origami with gift wrap and fold the box.
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Ginjo Sake Nama Choco (Fresh Chocolate) for Valentine's Day
Difficulty: easy
Time: 1 hour
Number of servings: 4 origami boxes (use 6"x 6" origami)
Ingredients:
100g(3.5oz.) chocolate
3 tbsp. heavy cream (fresh cream)
1 tsp. unsalted butter *optional
1 tsp. Junmai Ginjo Sake (or of course rum) *optional
cocoa powder
Directions:
1. Melt the chocolate and heavy cream in a double boiler over hot water (60C/140F).
2. Remove from the hot water, using a whisk or spatula, mix until creamy.
3. If you like, add butter and sake (any liqueur) and mix lightly.
4. Line the truffle box (or origami box) with a plastic wrap and fill the chocolate mixture. Smooth the surface and put in a fridge until firm (about an hour or two).
5. When the chocolate got firm, cut into small square pieces, dust with cocoa powder, and put them back in a box lined with a bento cup (or a muffin cup is okay).
Ginjo Sake means premium sake. Ginjo is the grade. Junmai Ginjo is the highest grade! Don't use sake for cooking. It is non premium sake with some salt added.
Please see the video for the origami box instructions.
レシピ（日本語）
http://cooklabo.blogspot.com/2012/01/...
---------------------------------
Perfect for giri choco ;) hehe
Happy Valentine's Day!!!
Music by
Antony Raijekov
Titles
http://raijekov.com/
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cristinapal liked a video
(2 weeks ago)
Our Custard Pudding video is nominated for YouTube Video Awards Japan 2011! Thank you so much for voting for us! m(_ _)m
http://www.youtube.com/Vide...
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Our Custard Pudding video is nominated for YouTube Video Awards Japan 2011! Thank you so much for voting for us! m(_ _)m
http://www.youtube.com/VideoAwardsJP2011
カスタードプリンのビデオがYouTube Video Awards Japan 2011にノミネートされました！皆さん投票して頂き本当にありがとうございました！m(_ _)m
http://www.youtube.com/VideoAwardsJP2011
Ingredients for Kohaku Namasu
(serves 4~5)
300g Daikon Radish (10.6 oz) - actual net weight
30g Carrot (1.06 oz)
1 tsp Salt
2 Dried Perssimons
Yuzu Citrus Peel
- Awasezu (Vinegar Mixture) -
½ tbsp Sugar
1 tsp Honey
1 tbsp Vinegar
1 tbsp Yuzu Juice
2 tbsp Water
* This pickled daikon and carrot can be stored for a couple of days. It would be helpful to have a large amount of Kohaku Namasu in the fridge during the busy year-end and New Year holidays. The carrot is about 1/10 the amount of daikon so that the balance of red and white will be perfect.
材料＜4～5人分＞
大根:300g（正味）
人参:30g
塩:小1
干し柿:2個
ゆずの皮：適量
(合わせ酢)
砂糖:大1/2
はちみつ:小1
酢：大1
ゆずの絞り汁:大1
水：大2
※ 数日は保存がききます。多めに作って冷蔵庫に保存しておくと年末年始は重宝します。人参の分量は大根の1割が目安です。紅白のバランスが良い感じに仕上がります。
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(\_ _/) .'♥
(='.'=)♥
(")_(")