Chicken broth

Chicken bones
bay leaves
onions
oil
salt

Okonomiyaki

Water + chicken soup stock
add flour
2 egg
milk

grated yam or potato

add cabbage (7mm square: optimal size)

medium heat

2cm thickness (important)

6min
flip
7min more

okonomiyaki sauce (worcester sauce)


katsuo-bushi bonito flakes
nori powder


Worcestershire:mayonaisse:ketchup
1:2:2

Pesto (Not exactly)

Fresh basil
Almond (instead of pine nuts)
Olive oil
Parmesan cheese (optional)
Lemon (extra)

Pork Meat Ball

1. Pork Mince
2. Bread Crumb
3. Fresh Herbs
4. Anchovies
5. Salt and Papper
6. Cheese Parmesan
7. Lemon zest

Pasta sauce

Red paprika (roast)
Tomatoes (roast)
Tomato puree (paste)
Onion
Oregano
Garlic
Olive Oil
Salt and Pepper
Sugar (if necessary)

Basil
Almond

Garlic (minced)

Cheese

Lamb (Greek way)

garlic
lemon juice
fennel seeds
salt
black pepper
dried oregano
extra virgin oil

Pre-fermentation of Instant Yeast in winter

In winter, when room temperature is ver low, it is better to have yeast, even if it is instant, fermented beforehand.

For 300g flour

Dry (instant yeast): 6g (2t)
Lukewarm water (40c): 100cc (1/2 cup)
Sugar: 3g (1t)

Leave the mixture for 10 to 15 minutes.

Note:

• Too much sugar may destroy the yeast.
• Hot water (water with more than 50 degree centigrade) will kill yeast.