南瓜食譜(一):自家製南瓜泥
Pumpkin Recipes (1): Homemade Pumpkin Puree
秋天是南瓜的季節, EC之前隨大女兒參加學校的旅行, 兩母女在南瓜田摘了兩個大南瓜捧回家. 加上萬聖節的派對, EC家中總共有六個大大小小的南瓜! 這麼多南瓜, 短時間內一定吃不完. 最好的方法就是把它們做成南瓜泥放在冰箱保存了! 從冰箱取出南瓜泥放在雪櫃半天或用微波爐解凍後便可以使用, 方便得很. 南瓜可以做成很多美味西點, EC會陸續跟大家分享幾個以南瓜泥作材料的食譜.
Pumpkins are in season now! After joining the school’s field trip to the pumpkin farm with my older daughter and a Halloween party, I got six pumpkins, big and small, sitting in my kitchen. The best way is to turn them into pumpkin puree and have it stored in the freezer for future use. To use, simply thaw your pumpkin puree in the refrigerator overnight or defrost it in the microwave. It's just that simple! I will be sharing with you some of my recipes I made using this pumpkin puree.
自家製南瓜泥 Homemade Pumpkin Puree
材料 Ingredients:
南瓜一個(約4-6磅重) 、海鹽適量
Pumpkin (about 4 to 6 pounds), sea salt
做法 Directions:
1. 焗爐預熱400 °F/205 °C . 烤盤內放牛油紙
1. Preheat oven to 400 °F/205 °C. Line a baking sheet with parchment paper.
2. 南瓜表皮洗淨抹乾去蒂切半, 用鐵匙將瓜瓤和瓜籽刮走(瓜籽可留下製作烤南瓜籽)
2. Clean the outside of the pumpkin and wipe dry with paper towels. Chop off the stem and cut the pumpkin in half. Scoop out the seeds and pulp from the center with a spoon. You may save the seeds and roast them later.
3. 在南瓜上洒上少許海鹽, 切面朝下放在烤盤上
3. Sprinkle sea salt over the pumpkin pieces and place them (cut side down) on the lined baking sheet.
4. 放入焗爐焗30-40分鐘至南瓜軟身, 能將筷子輕易插入便可取出
4. Roast them in the oven for 30 to 40 minutes or until tender. When you can easily pierce the pumpkin with a chopstick, you know it’s done.
5. 稍放凉後用匙羹將南瓜肉刮出放在大篩中讓多餘水份流出(可在大篩內先放上棉布或咖啡濾紙然後放在大碗中)
5. Let cool a bit then scoop out the flesh of the pumpkin with a metal spoon. Place the flesh in a cheesecloth or coffee filter lined strainer over a large bowl and allow to drain.
6. 壓乾水份後用攪拌機或攪拌棒將南瓜肉打成幼滑的南瓜泥
6. When there is no liquid dripping out, puree the pumpkin with a food processor or immersion blender until you get a smooth texture.
7. 南瓜泥可立即使用或放在食物盒中於雪櫃保存最多一星期. 剩下的南瓜泥可用食物袋裝好(如每袋200g方便使用), 壓走袋中的空氣、封好、寫上製作日期後可按扁袋子, 疊起存放冰格(可放六至八個月).
7. Pumpkin puree can be used right away or stored in the fridge in an airtight container for up to a week. Store pumpkin puree in freezer bags in small portions (like 200g per bag). Remove as much air as possible before sealing bags. Flatten the bags and label them with the date you make them before freezing. Pumpkin puree can be stored in the freezer for six to eight months.
註:南瓜可以蒸、烚、叮或烤熟. EC覺得連皮烤的南瓜比較香甜
Personal notes: Pumpkin can be cooked by steaming, boiling, microwaving, or roasting. I found that roasting with skin gives the most flavorful result.
同時也有10部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,Looking for the Last-Minute Halloween recipe? Smoky delicious smoked salmon, melting tasty avocado, and hint of wasabi goes perfect together. Simple ...
the kitchen halloween recipes 在 ochikeron Youtube 的最讚貼文
Looking for the Last-Minute Halloween recipe?
Smoky delicious smoked salmon, melting tasty avocado, and hint of wasabi goes perfect together. Simple yet delicious Halloween recipe perfect for parties 🎃👍
I shot this video at YouTube Space Tokyo. As some of you may know, there is no kitchen here, so I came up with this NO KITCHEN recipe idea. I hope you like this video.
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HALLOWEEN Salmon Avocado Rice Bowl (Easy NO KITCHEN Party Recipe)
Difficulty: Easy
Time: 15 min
Number of servings: n/a
Ingredients:
smoked salmon
avocado
Ikura (salmon roe)
cooked rice
Nori seaweed sheet
Wasabi (Japanese horseradish)
soy sauce
Directions:
1. Dice avocado into small pieces.
2. Moisten a cup with water, stuff the cooked rice, flip it over into a rice bowl, make sure the rice mountain is popping out from the bowl.
3. Cover the rice with smoked salmon.
4. Put avocado and Ikura around the rice.
5. Make Jack-o'-lantern face with Nori seaweed sheet.
6. Pipe out Wasabi (in tube) to make the pumpkin stem.
7. Drizzle with some soy sauce to serve.
↓レシピ(日本語)
https://cooklabo.blogspot.com/2018/10/Salmon-Avocado-Rice-Bowl.html
---------------------------------
***Credits***
YouTube Space Tokyo
Directed & Edited by ochikeron
Equipment
Canon C100
Sandisk SD HC Card 32GB
Canon BP-955 Battery
Libec RT40RB Tripod
Manfrotto 509HD + 545GBK
I used TWO of the lenses (don't remember... sorry):
Canon EF 16-35mm f/2.8 L
Canon CN-E 50mm T1.3
Canon CN-E 85mm T1.3
Canon EF 24-70mm f/2.8 L II
Canon EF 24-105mm f/4 L IS
Music by
甘茶の音楽工房
超深海の遊泳
黄金虫の大名行列
深海魚の遊泳
http://amachamusic.chagasi.com/
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the kitchen halloween recipes 在 ochikeron Youtube 的最佳解答
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Using this kit, you can avoid burning cookies in the microwave, like the ones I made before.
I made banana walnut cookies, but you can also make other type of cookies as well. If you want to know how to make basic plain butter cookies (as seen on its package), let me know! I will translate the recipe and make a video someday later :)
I hope you can find it online or at a Japanese grocery store~ OR please get it when you come to Japan!
Kichinto-san Microwave Cookies Magic (キチントさん チンするレシピ クッキーマジック)
http://hb.afl.rakuten.co.jp/hgc/0c917646.7986affb.0c917647.4501e50b/?pc=http%3a%2f%2fitem.rakuten.co.jp%2fsoukai%2f4901422343002%2f%3fscid%3daf_link_txt&m=http%3a%2f%2fm.rakuten.co.jp%2fsoukai%2fi%2f10465355%2f
http://www.amazon.co.jp/gp/product/B00KNMA4RO/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=247&creative=1211&creativeASIN=B00KNMA4RO&linkCode=as2&tag=shopping072-22
(GIVEAWAY CLOSED)
Congrats to the WINNERS!!!
BakeItOff
Mary Sandoval
(waiting for one more winner to reply)
---------------------------------
NO EGG Microwave Banana Walnut Soft Cookies
Difficulty: Very Easy
Time: 15 min
Number of servings: 18 cookies
Ingredients:
70g (2.5oz.) butter *room temperature
30g (1.0oz.) sugar
70g (2.5oz.) banana *net weight
80g (2.8oz.) cake flour *all purpose flour is OK
30g (1.0oz.) walnuts
Directions:
1. Mash banana with a fork. Chop walnuts.
2. Cream the butter and sugar in a bowl with a spatula.
3. Add the mashed banana, sift in flour, then mix until just combined.
4. Mix in the chopped walnuts.
5. Drop the cookie dough using a small ice cream scooper or spoons onto the baking sheet (brown container).
6. Place the lid (pink board) and press to make the cookies flat.
7. Microwave at 500w for 3 minutes OR 600w for 2 minutes 50 seconds. Cool the cookies on the baking sheet or a wire rack.
*You can use one set twice, so repeat the steps to make another batch.
Microwave watt?!
http://www.microwavewatt.com/
レシピ(日本語)
http://cooklabo.blogspot.jp/2014/11/blog-post_25.html
---------------------------------
Music by
Josh Woodward
Perfect (Instrumental Version)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward
FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22
♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w
♥Visit my Blog to know more about ME♥
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http://cooklabo.blogspot.jp/
http://cookpad.com/ami
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♥and of course SUBSCRIBE♥
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the kitchen halloween recipes 在 ochikeron Youtube 的最佳貼文
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Many people requested me to make chewy cookies, so I am finally making this tutorial.
It reminds me of the cookies in the states :3 Yummy!!!
---------------------------------
Soft and Chewy Chocolate Chip Cookies
Difficulty: Very Easy
Time: 30 min
Number of servings: 18 big cookies
Ingredients:
110g (3.8oz) unsalted butter *room temperature
50g (1.8oz.) granulated sugar
100g (3.5oz.) brown sugar
1 egg *room temperature
1 tsp. vanilla extract
170g (oz.) all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
100g (3.5oz.) chocolate chips
80g (2.8oz.) walnuts
Directions:
1. In a large bowl, cream the butter, granulated sugar, and brown sugar until white and fluffy.
2. In a different bowl, beat an egg and vanilla extract.
3. Add the egg mixture into the large bowl little by little, and mix well.
4. Sift in flour and baking soda, then add salt, and mix with a spatula until combined. *DO NOT overmix
5. Mix in chocolate chips and walnuts.
6. Preheat the oven to 170C (338F). Drop the cookie dough (about 4cm balls) using a small ice cream scooper or spoons onto the baking sheet lined with parchment paper. Cookies should be about 2 inches apart.
7. Bake at 170C (338F) for 10 minutes. Cool the cookies on the baking sheet or a wire rack.
Make sure you don't overcook, otherwise they will become crisp. baking time is the key!
You can keep the cookies in an airtight container or a Ziploc bag for a week.
レシピ(日本語)
http://cooklabo.blogspot.jp/2014/11/blog-post_7.html
---------------------------------
Music by
YouTube Audio Library
Blue Skies
FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22
♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w
♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course SUBSCRIBE♥
http://www.youtube.com/ochikeron