TteokBboKi

Yield: 2 Servings

Main Ingredients:
• 2 Cups Sticky Rice Cake Sticks (15 Cakes)
• 2 Fried Fish Cakes
• 2 or 3 Handfuls of Cabbage
• 1/2 Onion
• 1/2 Carrot
• 1 Green Onion

Broth Ingredients:
• 2 and 1/2 Cups Water
• 6 Pieces Kelp (1%2 inch)
• 1 Pack of Dried Anchovies (Optional)

Sauce Ingredients:
• 3 Tbsp Red Pepper Paste
• 1 Tbsp Red Pepper Powder
• 2 Tbsp Corn Syrup
• 1/2 Tbsp Sugar
• 1 Tbsp Soy Sauce
• 1/2 Tbsp Minced Garlic
• Sesame Seeds to Garnish

Preparation:
1. Cut the onion and cabbage into quarter inch pieces. Cut the carrot diagonally. Cut the green onion into half inch pieces

2. Boil all of the ingredients for the broth together for about 10 minutes. Then, remove the kelp, fish cakes, and anchovies from the broth. Save the fish cakes for later.

3. In the broth, add all of the ingredients for the sauce. Cook for 5 minutes.

4. Cut the cooked fish cakes and the rice cakes into 2 inch pieces.

5. Add the rice cakes, carrot, onion, and cabbage into the broth. Cook it until the rice cakes become soft.

6. Add the fish cakes and cook for 1 more minute. Add the green onion and cook for another minute. Then turn off the heat.

7. Sprinkle some sesame seeds on top to serve.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p20'

Feather Iced Chocolate and Coffee Victoria Sandwich

Preparation time 20 minutes plus 30 minutes for decoration

Ingredients:
• 175g (6oz) soft tub margarine
• 175g (6oz) caster sugar
• 3 eggs, beaten
• 125g (5oz) self-raising flour
• 25g (1oz) cocoa powder
• Water

Ingredients for The Filling:
• 50g (2oz) unsalted butter
• 100g (4oz) icing sugar, sifted
• 2tsp instant coffee powder dissolved in 1 tbsp boiling water

Ingredients for The Feather-icing:
• 175g (6oz) icing sugar, sifted
• Boiling water
• 1tbsp cocoa power, sifted
• 1tsp instant coffee powder dissolved in boiling water

Preparation:
1. Grease two 18cm (7in.) sandwich tins and line the bases with greased greaseproof paper. Set the oven to 190°C/375°F/Gas Mark 5.

2. Beat the margarine and sugar until light and fluffy. Gradually beat in the eggs.

3. Sift the flour and cocoa power together and fold into the mixture. Add the enough water to form a consistency that fall easily from a lifted spoon.

4. Divide the mixture between the prepared tins and bake for 20-25 minutes, or until the cakes fell firm to the fingertips. Cool on a wire rack.

5. To make the filling: softer the butter, then gradually beat in the icing sugar and coffee until the mixture is light and fluffy. Sandwich the cakes together.

6. To make the feather icing: mix the icing sugar with enough boiling water to form a consistency that will make a trail for a few minutes when dropped from a spoon but will gradually merge back into the rest of the icing.

7. Take 1tbsp of the icing and color it with a little of the instant coffee. Place it in a piping bag fitted with a fine writing nozzle. Color the remaining icing with the cocoa power and spread it evenly over the top of the cake.

8. While the icing is still wet, quickly pipe lines, about 2.5cm (1in.) apart, across the top of the cake. Using a pin, draw lines at right angles to the piped lines, alternately in opposite directions, drawing them into points. Leave to set.

This recipe was published in 'Little books of delight Chocolate Cakes - p26'

Boiled beef with root vegetables

Serves 4

Ingredients:
• 32oz (1kg) beef suitable for boiling, e.g. brisket or rump
• 1 bunch soup vegetables (carrots, leeks, Hamburg parsley (parsley root), celeriac)
• 80fl oz (2 and 1/2 liters) water
• Salt as desired
• 5 crushed black peppercorns
• 3 parsley stalks
• 1 onion, unpeeled
• 1 onion, peeled and studded with 1 bay leaf and 2 cloves

In addition Ingredients:
• 3 and 1/2oz (100g) carrots
• 3 and 1/2oz (100g) leeks
• 2 and 1/2oz (80g) celeriac
• 1 and 1/2oz (50g) Hamburg parsley
• 3 and 1/2oz (100g) onions, Cut into rings
• 1oz (30g) butter
• Salt as desired
• 1/2tsp (2 and 1/2ml) paprika, sweet
• 1-2tbsp (15-30ml) white wine vinegar
• 1tbsp (15ml) chopped parsley
• 1/2oz (20g) freshly grated horseradish

Preparation:
1. Prepare the soup vegetables and chop roughly. Halve the unpeeled onions and brown on the hotplate, cut side down, until both halves are dark brown. Remove the peel.

2. Put 80fl oz (2 and 1/2liters) water into a pan with 1tsp (5ml) salt and bring to a boil. Add the meat, peppercorns, parsley stalks, studded onions, browned onion and the soup vegetables, cover with a lid and simmer over a low heat for 1 and 1/2 hours, skimming off the scum from time to time.

3. Cut the carrots, leeks, Hamburg parsley and celeriac into julienne sticks.

4. When the meat is cooked, take it out of the broth, and keep warm in a little of the strained broth. Cook the vegetables in the rest of the strained broth until 'al dente'.

5. Heat the butter in a frying pan. Add the onion rings and saute until soft. Season lightly with salt, paprika and deglaze with vinegar. Slice the meat and serve on a platter with the julienne vegetables, the horseradish and the onions. Add a little of the broth and sprinkle with parsley.

This Main Course recipe was published in 'Continental Cuisine - p36'.

Marinated Shrimp with White Wine Beurre Blanc

Beurre blanc means “white butter” in French, and it is nothing more than cold water whisked into a wine reduction to create an ivory-colored sauce. The secret is to warm the butter over low heat, so it softens to a creamy, pourable sauce without completely melting. Here it is served with marinated, broiled shrimp for a sophisticated first course. If the weather is cooperating, grill the shrimp outdoors.

Makes 8 servings

Make Ahead: The shrimp need to marinate for 30 minutes to 1 hour; the sauce base can be made up to 4 hours ahead.

Ingredients for SHRIMP:
• 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 1⁄4 cup extra virgin olive oil
• 1 tablespoon finely chopped shallots
• 1⁄2 teaspoon freshly ground pepper
• 24 jumbo, colossal, or U-16 shrimp, peeled and deveined, with tail segment left attached
• Nonstick vegetable oil spray

Ingredients for BEURRE BLANC:
• 2 cups dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 1⁄4 cup coarsely chopped shallots
• 2 tablespoons white wine vinegar
• 1⁄4 teaspoon whole black peppercorns
• 1 cup (2 sticks) unsalted butter, chilled, cut into 16 pieces
• Salt and freshly ground white pepper to taste

• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon finely chopped fresh parsley

Preparation:
1. To prepare the shrimp, whisk together the wine, oil, shallots, and pepper in a small bowl. Pour into a self-sealing plastic bag. Add the shrimp and refrigerate, turning often, for at least 30 minutes but no longer than 1 hour.

2. To begin the sauce, bring the wine, shallots, vinegar, and peppercorns to a boil in a medium, heavy-bottomed saucepan over high heat. Boil until the liquid is reduced to 1⁄4 cup, about 20 minutes. (If preparing the sauce base ahead, cool, cover, and keep at room temperature. Reheat to simmering before proceeding.)

3. Position the broiler rack 6 inches from the heat source and preheat the broiler.

4. To finish the sauce, reduce the heat under the saucepan with the sauce base to very low. One piece at a time, whisk the butter into the sauce base, allowing the butter to soften slowly into a creamy sauce, and letting each piece melt before adding another. If the butter heats too quickly, remove the saucepan from the heat and whisk briskly. Strain the sauce through a wire sieve into a small bowl. Season with salt and pepper. (The sauce can be made up to 15 minutes ahead, covered with aluminum foil, and kept in a warm place. Do not reheat. The sauce is not meant to be piping hot.)

5. Remove the shrimp from the marinade and discard the marinade. Spray the broiler rack with vegetable oil spray. Spread the shrimp on the broiler rack. Broil, turning once, until the shrimp are opaque, about 5 minutes.

6. Mix together the chives, tarragon, and parsley in a small bowl. For each serving, spoon equal amounts of the sauce in the centers of 8 warmed salad plates. Arrange 3 shrimp on each plate, interlocking the shrimp tails so the shrimp stand up. Sprinkle with the herbs and serve immediately.

This recipe was published in 'Christmas 101 - p33'.

Chocolate Caramel Pecan Smoothie

Ingredients:
• 1 pint frozen chocolate yogurt
• 1/3 cup caramel ice cream topping
• 2 tablespoons chopped pecans
• ¾ cup milk

Preparation:
Place all ingredients in blender. Cover and blend on medium speed for 30 to 40 seconds or until smooth. Pour into 2 serving glasses.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p133'.