Yogurt

Your first plain yogurt recipe

4 cups of fresh, organic 2% milk
1/3 cup of powdered milk
1/2 cup organic yogurt (this will be your starter)

Making yogurt begins with milk. Readers of 101 Cookbooks will not be surprised with the advice to buy organic milk that is fresh as possible. Slowly heat the milk on the stove over low-medium heat.

At this point you can choose to add powdered milk. Powdered milk creates thicker yogurt that takes less time to ferment. It's optional if you are using whole milk or two percent. Some skim and one percent milk include added milk proteins which make the product taste less watery and will behave the same way as if you added powdered milk.

For your first batch we are going to go with two-percent milk plus 1/3 cup of powdered milk. This combination of milk with the powder will produce a delicious, basic yogurt.

The most tedious thing about making yogurt is watching the milk get hot. You need it to hit 170 degrees, but not have it boil. So you want to pay attention to the pot and have a thermometer at hand. Once you've hit the target temperature, remove from heat and then wait for the milk to cool. Unless you put the pot in the refrigerator it will take some time to cool to 108-112 degrees.

If you are using existing yogurt as a starter, have it handy in a cup. When the milk is cooled to the proper temperature, mix a small amount it in with the yogurt. This will break up the yogurt and makes blending it with the rest of the milk easier. Once you add the starter, the milk can be placed in the pre-heated yogurt maker for four to eight hours. Refrigerate before serving. Makes one quart.

French Toast
Beat two eggs with 2 tbs milk or cream in a shallow bowl and stir in 1 tsp vanilla infused sugar or plain sugar and half a teaspoon of salt. Coat four slices of at least day-old bread (I used whole grain bread) in the mixture, soaking it all up and wiping the bowl with the bread. Fry on both sides in a well greased pan over medium high heat. Eat with butter and jam or heated maple syrup - don't let cold, refrigerated syrup steal the warmth from your French toast. Serves 2.

Matcha ice cream

1 cup whipping cream
1/2 cup whole milk
3 1/2 tbs sugar
1 1/2 tbs matcha dissolved in about 2 tbs hot water

Mix together before chilling

Vanilla ice cream

1 cup whipping cream
1/2 cup whole milk
2 1/2 tbs sugar (I used vanilla sugar)
2 inch piece of vanilla bean, split and seeds scraped out. (I go a bit crazy with vanilla - this is a lot for this much ice cream. You can use half this much vanilla bean, if desired, for tasty results.)

Mix ingredients together, then heat gently to not quite boiling to steep the vanilla bean. Strain before freezing step.
Bánh Flan Grand Marnier

Nguyên Liệu: 3 trưng' (white+yolk)+ 3 long` dỏ (yolk) - dung` trưng' lơn' 3 Cup suã tuơi 1/2 Cup duơng` 1/4 tsp muoí 3TBS Grand Marnier (optional, neú có caí nay, nó rat' thơm và dac. biet. khong con` mot. chút muì trưng' naò 1+1/2 tsp vanilla extract or bot. vani

Cách Làm:

Bỏ sưã tươi + đường + muối vô 1 caí nồi. Rôì cho lưả medium cho đương` + muôí tan, bắt xuống để nguội.

Cho trứng vô tô đánh tan ra (đừng đánh nhiêù, bánh sẽ bị nôỉ) trộn vô sưã rôì bỏ Grand marnier + vanilla vô khuâý đêù. hơt' bọt.

Đổ bánh vô khuôn caramel, Rôì cho vô một caí khuôn lơn' bằng thiếc hoặc nhôm có ít nước âm'.

Nướng nhiệt độ 325-350 degree, 1 - 1+1/2 giờ. Lấy ra để nguôị sau đó bỏ tủ lạnh cho bánh được lạnh.

Khi ăn, đổ bánh ra diã. Nêú thích, ruơí cafe đen len. (cafe nguôị)

**Bake 1 - 1+1/2 hour (tuỳ dộ nong' cuả moĩ lò

Yogurt Nguyên liệu: - 1 hộp sữa đặc - 1 lon sữa bò nước sôi - 2 lon sữa bò nước nấu chín để nguội - 1 hũ sữa chua cái - Hũ đựng yaourt

Thực hiện:

Khui hộp sữa đặc cho vào thau và đổ vào 1 lon sữa bò nước sôi rồi khuấy lên cho đều. Đổ tiếp thêm 2 lon sữa bò nước lã nấu chín để nguội. Hũ yaourt cái đổ ra tô, quậy cho tan đều, và đổ vào thau sữa, quậy lại cho đều.

Sau đó múc hỗn hợp trên đổ vào các hũ đựng và đậy nắp lại cho chặt. Tiếp đó đặt các hũ này vào 1 cái nồi to hơn.

Nấu 1 ấm nước nóng khoảng 70 độ C và chế nước này vào nồi đựng những hũ yaourt. Cho nước ngập tới cổ của những hũ yaourt.

Sau đó dùng nắp đậy kín nồi đựng yaourt để 4 giờ cho yaourt đặc.

Xếp các hũ này vào tủ lạnh để lạnh dùng rất ngon

Onion Rings

Mix together 3/4 cup beer with 3/4 cup flour. Mix in one tablespoon of Tabasco sauce and one teaspoon of salt. Slice three medium onions into 1 cm slices and separate into rings. Meanwhile, heat oil til a drop of batter sizzles when dropped in. Coat onion rings in batter and drop into oil in one layer, turning once, til the onion rings are brown. Eat while hot.

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Honey-Glazed Lemon Chicken - Hong Kong

Makes 4 servings.

4 boneless, skinless chicken breast halves

Marinade
2 tablespoons oyster-flavored sauce
1 tablespoon cornstarch

Sauce
1/3 cup lemon juice
1/4 cup honey
2 tablespoons chicken broth
2 teaspoons soy sauce
1 teaspoon grated lemon peel or orange peel
2 teaspoons cornstarch

Cooking oil for deep-frying
Cornstarch for dry-coating
1 egg, lightly beaten
3/4 cup panko (Japanese-style bread crumbs)
1/2 cup diced honeydew melon

Getting Ready
Place chicken pieces between 2 sheets of plastic wrap and pound lightly with flat side of a mallet until about 1/4-inch thick. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a saucepan; set aside.

Cooking
1. Heat oil in a wok to 350�F. Dredge chicken in cornstarch; shake to remove excess. Dip into egg, drain briefly, then coat with panko. Deep-fry chicken, turning once, and cook until golden brown, 3 to 4 minutes on each side. Remove and drain on paper towels.

2. Heat sauce over medium heat and cook, stirring, until sauce boils and thickens. Add honeydew melon and cantaloupe; cook until heated through.

3. To serve, cut chicken into bite-size pieces, arrange on a plate, and pour sauce over the top.