Matcha Maddies

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Green Tea Madeleines

150g butter
165g eggs
140g sugar
24g honey
4g salt
4g baking powder
15g matcha powder
150g pastry flour
1. In a stainless steel bowl. Sift all your dry ingredients
2. In a small sauce pan, heat up butter
3. In another stainless steel bowl, whisk eggs, sugar and honey together
4. Combine melted butter with egg mixture
5. Mix in dry ingredients and refrigerate
6. Grease moulds with butter
7. Pipe batter into moulds
8. Bake at 392F/200C for 10 minutes 

Steps to a Better Souffle

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Like time, souffles wait for no one, so here are some helpful tricks to ensure that you get a nice rise:

For a higher rise:
– Preheat your oven for at least 30 minutes at 204°C/400°F
– Set a pizza stone into the middle rack during the preheat stage
– Lightly torch the top of the souffles before putting them into the oven
– whip your meringue to stiff peaks

For a more stable foam:
– Use a clean bowl for your egg whites, any oil or grease will wreck an egg-white foam
– Use fresh egg whites will create a more stable foam
– Use a copper bowl or add 1/8 tsp cream of tartar per egg white
– Over-beaten egg white foams will not expand in a hot oven

Yasu: Feb 2015

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Blue fin tuna (Mexico) – Photo Cred: @NatChanners
Seabass (Greece) – Photo Cred: @Natchanners

Torched gold eyes snapper (New Zealand)
Scallop with Himalayan sea salt (Hokkaido)

Baby sardines (Japan) – Photo Cred: @NatChanners

 
Seabream (Greece) – Photo Cred: @Natchanners

Snow crab leg (East Coast, Canada) 
Mackeral (Norway) – Photo Cred: @NatChanners
Sea Urchin (Vancouver) 

Salmon roe with Yuzu zest (Alaska)

Striped jack (Japan)

Monkfish liver (Boston)
Ocean trout (Scotland) 

Blue fin tuna belly (Spain)
Smoked Bonito (Japan)
Tuna hand roll with shiso (Japan)
Anago (Peru) – Photo Cred: @NatChanners

Tamago 

Baby sea eel (Japan) – Photo Cred: @NatChanners

Fluke fin (Boston)
Spanish Mackerel (Florida) 

Microwave Pistachio Sponge

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Microwaved Pistachio Sponge

(Recipe adapted from John Placko & Albert Adria)

Ingredients:

3 eggs
70g Pistachio paste
70g sugar
1g salt
20g flour
2 N2O charges  

Tools Required:

  • ISI siphon (something like this, for example)
  • N2O charges
  • microwave
  • paper cups (unlined)

Instructions:

1. Process all ingredients in a blender.
2. Strain mixture into ISI.
3. Close and charge with two N20 charges.
4. Refrigerate for 12 hours.
5. Poke small slits in the walls and bottom of the paper cups to allow steam to escape.
6. Dispense batter halfway into a prepared paper cup(s).
7. Microwave for 40 seconds on high.
8. Remove cake cups and turn upside down to cool to maintain volume.

Microwave Beet Sponge

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Microwave Beet Sponge

(Recipe adapted from John Placko & Albert Adria)

Ingredients:

2 eggs
50ml beet juice
30g sugar
1g salt
40g flour
2 N2O charges

Tools Required:

  • ISI siphon (something like this, for example)
  • N2O charges
  • microwave
  • paper cups (unlined)

Instructions:

1. Process all ingredients in a blender.
2. Strain mixture into ISI.
3. Close and charge with two N20 charges.
4. Refrigerate for 12 hours.
5. Poke small slits in the walls and bottom of the paper cups to allow steam to escape.
6. Dispense batter halfway into a prepared paper cup(s).
7. Microwave for 40 seconds on high.
8. Remove cake cups and turn upside down to cool to maintain volume.