Another year ago and Facebook reminds me of this unforgettable time there. Not only FB but also daily I see the backgrounds of 50 shades of blue and the beautiful sunrise on my phone.
Are you convinced that you've already found the recipe for fluffy pancakes? Think again : these Japanese pancakes are probably about three times as thick and in Thailand, Australia, Hong Kong, Canada, London, New York and San Francisco, for example, they stand in line for hours, and we understand that very well! what is the secret of these thick but light pancakes?
From Gram Cafe and Pancakes in Hong Kong to Japanese Soufflé Pancake Shop Fuwa Fuwa in London and Taiyaki in New York: Japanese pancakes travel around the world.
Many restaurants serve because of the drawer In addition, there is only a limited number of pancakes on certain days and times. The result is that people stand in line for hours to taste this specialty. Waste of time? Perhaps. But the pancakes also look very tasty.
The Japanese pancakes are made with mostly whole. a very light batter is created, which is sprayed into a round mold with a piping bag, which is not just baked, but rather steamed on a baking sheet, under a convex metal lid.
As soon as the soft, fluffy pancakes appear and bottom are baked golden brown, they are quickly piled up and topped with maple or golden syrup and a knob of butter.There are of course also restaurants that have their own variation on it, such as matcha sauce.
The nice thing about the pancakes is that you z piles can be wobbled just as nicely, just like pudding.
By the way, the air does not stay in the 'souffle pancakes' for an extremely long time, but they become thinner as you spend longer taking Instagram photos. Plus is that it is very difficult to take ugly pictures of such special pancakes, so you can attack immediately afterwards.
As far as we know, you can't taste this hype anywhere in the Netherlands, but in Amsterdam's Jordaan at Japanese Pancake World, for example, you can enjoy other Japanese pancakes. "Okonomiyaki" are flatter, savory pancakes with fresh toppings, but also very worthwhile.
Gram Pancakes Thailand
The Most Famous and Fluffy Pancakes from Osaka
Make a note in your diary: from 31 May to 3 June, Amstelpark in Amsterdam, because then Taste of Amsterdam will break loose again This year, this annual food festival is calling on top chefs from home and abroad to show their cooking skills to a hungry crowd . ] Give away 5 x 2 cards to happy Culy readers!
If you are not yet familiar with Taste of Amsterdam: it is the culinary event of Amsterdam. compare with a food festival, because at Taste it's all about top chefs.
They leave their restaurant kitchens for four days to blow visitors off their socks with the latest culinary innovations and taste sensations.
You can eat out at more than 20 restaurants in the Amstelpark, including Bar Fisk, MOER, BAUT and Hotel Okura Amsterdam. You can also watch masterclasses from top international chefs, follow cooking workshops, do tastings and go shopping at the delicatessen market. Taste of Amsterdam can therefore rightfully be called a restaurant festival.
That thought comes to life even more this year with the Chef's Table from NEFF on Taste. 30 foodies can sit around the open kitchen at the same time, where top chefs are cooking live. There are several sessions, one of which is provided by Alain Carron who takes a French star team with him (together good for 10 Michelin stars). Separate tickets are available for purchase at the Chef's Table
Mojito is perhaps the classic of the classics, and normally it is made with rum, but this alcohol is not really necessary to imagine yourself in a Brazilian atmosphere. with ginger ale is just as tasty! Bye bye hangovers.
Last week we shared all of this delicious non-alcoholic piña colada from the recently published cookbook 'Mocktails', which Caroline Hwang explains. how easy it is to make tasty, non-alcoholic drinks when you receive guests.
Every well-known cocktail lends itself perfectly to a non-alcoholic variety, Caroline explains, and the book is full of inspiration, and this one mocktail Mojito we wanted you n
Potato varieties that exist:
Crumbly / flowery potatoes
Crumbly potatoes fall apart faster. In addition to crumbly potatoes, you also have floral potatoes. This has a different name, but crumbly potatoes and flowery potatoes are exactly the same in structure. Crumbly potato varieties include: 1945-19139
Flowering potato varieties include:
Baked potato with garlic cream
Sometimes heard of blondies? These are brownies but with white chocolate. Today we share a recipe for blondies with apple and cinnamon. We have served the blondies at a family dinner and everyone has had a good time!
recipe for brownies can be found here.
Recipe for 6-8 people
Time: 20 minutes + 30-40 minutes in the oven
200 g white chocolate
Preheat the oven to 180 degrees. Cover a small mold (approx. 20 cm) with baking paper.
Peel the apple, remove the core and cut the apple into pieces. Melt the butter and white chocolate in a bain marie. Mix the eggs with the sugar and cinnamon together with an electric mixer.
Then mix in the self-rising flour and the butter / chocolate mixture. When this is well mixed, add the apple pieces.
Mix briefly and then the batter can take the form. Put the apple-cinnamon blondies in the oven for about 30-40 minutes.
They fly through it again at Easter, those soft-boiled eggs, but how long do you need eggs? again boiling for a nice soft-boiled egg? Star chef Moshik Roth from & moshik Restaurant in Amsterdam gives you his one-time recipe for The Perfect Egg.
Moshik: “The perfect egg is an egg that has all the properties of an egg a perfect egg shape, color, egg yolk and protein The perfect egg also has the perfect taste, temperature and texture An egg is perfect when you eat it at the right time, with the right company, in the ultimate location. perfect egg exactly matches your own exact preferences and opinions about an egg. ”
Also interesting: What you always wanted to know: this is the difference between brown and white eggs (besides the color!)
At the end of March the first underwater restaurant in Europe called 'Under' opened on the rugged coastline of Norway. The special restaurant is therefore the first of its kind in Europe and is also immediately the largest restaurant in the world that is under water Impressive.
The restaurant looks like a tilted ship and is no less than 5.5 meters below sea level Under was designed by Snøhetta, an architectural firm from Norway, and architect Arne Marthinsen found it a challenge to place the restaurant in such a place, where the sea and the weather can be quite rough.
Fortunately, marine life was also taken into account when designing the cool building. Thanks to the concrete exterior of "Under" the reef and kelp will grow here at some point, making the restaurant part of the ecosystem again.
The building looks rather frightening and industrial from the outside. Appearances are deceiving, because the restaurant is warm and cozy on the inside. Beautiful wooden furniture and the blue light from the sea ensure that you never really want to leave here.
Welcome under www.under.no Photo: @ivarkvaal
2,891 Likes, 75 Comments – Under (@underlindesnes) on Instagram: “Welcome under www.under.no Photo: @ivarkvaal”
The huge building has room for no less than a hundred guests and what you are served during such an evening is not bad (and also not cheap).
It is of course no surprise that there is mainly a lot of fish on the restaurant's menu, but do not think of a 'simple' oyster. Because the menu of Danish chef Nicolai Ellitsgaard has been carefully compiled. The products mainly come from local farmers, fishermen and hunters.