4.COOKING
1.Simmer the milk. Pour 3 cups (710 ml) of whole milk into a medium pot and place it on the stove. Heat the milk on medium-high for about 5 minutes or until it comes to a simmer. Take it off the heat as soon as bubbles form on the surface, and allow it to cool. You can substitute heavy cream or a combination of whole milk and heavy cream if you prefer.
2.Combine the eggs, sugar, and salt. Add 8 egg yolks, 1 cup (200 g) of sugar, and a pinch of salt to a large bowl. Whisk the ingredients together until a thick paste forms
3.Cool the milk and add it to the egg mixture. Once the milk has cooled to room temperature, which should take about 10 minutes, slowly pour it to the egg mixture in a steady stream. Stir the milk in gently until it is fully incorporated
4.Transfer the mixture to a pot and cook it until it reaches 170°F (77°C). When the egg mixture and milk are fully combined, return it to the pot. Place it back on the stove over medium-low heat. Stir the mixture in an “S” shape so you can scrape the bottom of the pot, and allow it to cook until it reaches 170°F
5.Strain the mixture over an ice bath and add vanilla. Place a wire mesh strainer over a bowl that’s set in a larger bowl filled with ice water. Pour the ice cream base through the strainer and into the smaller bowl to remove any lumps. Next, mix in 1 teaspoon (5 ml) of vanilla and stir well
6.Chill the mixture for a half hour. Once the ice cream base is fully mixed, cover the bowl with a piece of plastic wrap and leave it over the ice bath for 20-30 minutes. Alternatively, place it in the refrigerator, and chill it for 3 hours or overnight
5.RECOMMENDATIONS
This recipe will make a basic vanilla ice cream base. If you want to create a specific ice cream flavor, you can add herbs such as lavender, coffee beans, or even chocolate into the milk to steep or melt into it.

Method

The method spread throughout China and by the seventh century, had made its way to Japan, where seafood has historically been a staple. The Japanese, however, took the concept further and began to eat the rice with the fish. Originally, the dish was prepared in much the same manner. In the early 17th century, however, Matsumoto Yoshiichi of Edo (now Tokyo) starting seasoning the rice with rice wine vinegar while making his ‘sushi’ for sale. This allowed the dish to be eaten immediately, instead of waiting the months it might normally take to prepare the ‘sushi.’
In the early 19th century, a man by the name of Hanaya Yohei conceived a major change in the production and presentation of his sushi. No longer wrapping the fish in rice, he placed a piece of fresh fish on top of an oblong shaped piece of seasoned rice. Today, we call this style ‘nigiri sushi’ (finger sushi) or “edomae sushi” (from Edo, the name of Tokyo at the time) and is now the common way of eating Japanese sushi. At that time, sushi was served from sushi stalls on the street and was meant to be a snack or quick bite to eat on the go. Served from his stall, this was not only the first of the real ‘fast food’ sushi, but quickly became wildly popular. From his home in Edo, this style of serving sushi rapidly spread throughout Japan, aided by the Great Kanto earthquake in 1923, as many people lost their homes and businesses and moved from Tokyo.

- Ingredients -

- Method -

 

1.Cook pasta according to package directions. 

2.Meanwhile, in a large skillet, cook bacon until crisp. 

3.Remove to paper towels. 

4.In the drippings , saute garlic until tender. 


5.Add the milk, cream cheese and butter; stir until smooth. Stir in the Parmesan cheese and bacon; heat through. 

6.Drain pasta; toss with sauce.

and eat)😘

Fritters are small thick pancakes made of sour dough that were fried in oil

~History:

They were called pancakes because of their shape. They began to be called pancakes not so long ago, although the dish itself has been known since the 16th century. The fact is that before the name of the dish was written in different ways, and there was no specific name. But in 1938, the dish received the final name "pancakes".

~Ingredients:

Flour: 240 gr

Kefir: 250 ml

Eggs: 1 pc.

Sugar 2 tablespoons

Salt : to taste

Baking soda : 0.5 tsp.s.

Vegetable oil : 3 table.s.

~Cooking 

Step 1- Prepare the necessary products. Kefir and egg to get out of the refrigerator in advance.

Step 2- Mix the egg with sugar and salt. It is not necessary to beat strongly, just stir so that the sugar and salt dissolve.

Step 3- In the microwave or on the stove, heat the kefir slightly.

Step 4- Gradually pour warm kefir into the egg mixture, stirring constantly.

Step 5- Sift the measured amount of flour into a separate bowl.

Step 6- In the liquid mixture, add flour in small portions and mix with a whisk in one direction, knead a thick, homogeneous dough.

Step 7- The dough should not slide freely from the spoon, but should slide Lazily.

Step 8- And only now, sift Soda over the dough. Carefully but quickly mix it into the dough. Let the dough stand for 10 - 15 minutes

Step 9- Dip a tablespoon in vegetable oil and scoop up the dough, spread it out, helping with a teaspoon, or with a wet finger. Fry until browned from below and until holes appear on top.

Step 10- Then turn over and fry on the other side. Pour the oil every other time, and so fry the whole dough.

Step 11- Spread the finished pancakes on a paper towel to absorb excess oil

COOKING:

The Italian favorite of lasagne or lasagna that we all know and love originated in Italy in the city of Naples during the Middle Ages. One of the first references to modern-day lasagne can be found in a 14th-century English cookbook that highlighted a dish with layers of pasta without the tomatoes. Later, another reference was made to lasagne in an Italian cookbook in the 1880s that featured tomato sauce. 

Interesting facts:

 • The earliest lasagna recipes known are dated from the thirteenth century. At that time, tomatoes were not known to Europeans. This means that they couldn’t have used them in the recipes. However, depending on the recipe, different cheeses are used.

 • The most well-known bit of lasagna lore is probably that the cat, Garfield, from the comic strip, has lasagna as his favorite food.

 • July 29th is National Lasagna Day.

Description:

A baked Italian dish consisting of wide strips of pasta cooked and layered with meat or vegetables, cheese, and tomato sauce.

Ingredients:

For the ragu

 • 4 olive oil

 • 4 celery sticks, finely chopped

 • 2 carrots, finely chopped

 • 1 medium onion, finely chopped

 • 2 garlic cloves, peeled and crushed

 • 1 sprig rosemary

 • 700g beef mince

 • 340g pork mince

 • 1 bottle red wine (750ml)

 • 2 x 400 cans tomatoes, roughly chopped

 • 200ml beef stock

 • salt and freshly ground black pepper

For the bechamel sauce

 • 1 litre/1¾ pints whole milk

 • 2 bay leaves

 • ¼ onion

 • pinch freshly grated nutmeg

 • 50g butter

 • 50g plain flour

For the lasagne

 • 14 sheets fresh lasagne pasta 

 • 3 125g balls mozzarella, cut into small cubes

 • small handful grated parmesan

 • freshly ground black pepper

 • butter

Method

 1. Preheat the oven to 180C

 2. For the ragu, heat the olive oil in a frying pan over a low heat and fry the celery, carrots and onion for approximately 15 minutes, until softened and golden. Add the garlic and rosemary and fry for two more minutes.

 3. Add the beef and pork mince and cook until the liquid from the meat has been absorbed. 

 4. Pour in approximately 400ml/14fl oz of red wine and stir well. Cook for approximately 45 minutes.

 5. Once the wine has evaporated, add the tomatoes and stock. Leave the mixture uncovered to cook slowly for two hours. Top up with more warm stock if necessary. Season with salt and freshly ground black pepper to taste.

 6. To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil. 

 7. In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually. 

 8. For the lasagne, blanch the pasta in salted boiling water for three minutes. Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragu. Repeat this step twice until all the ingredients have been used up. Dot knobs of butter over the surface and cook in the oven for 30 minutes, or until golden-brown on top and completely cooked through