LJM Cultural Deserts

                                                               LJM Cultural Deserts

Have you ever been curious on what people eat for desert in Japan? Well when ever its a special occasion they eat the famous mochi ice cream. Mochi ice cream is the next big thing. Why have boring ice cream when you can have when you can have an ice cream that is cool on the outside and creamy on the inside. Talking about this is making me hungry so lets show you the things you will need:
Ingredients: 

1. ice cream flavor of your choice

1. 100 grams (4-5) of gluntinous rice flour 

1.  180 mL (6.08 oz or 3/4 cups) of water

1. 50 grams (1/4 cups) of sugar

1. Cornstarch

Directions:

1. Let the ice cream sit in room temperature for a few minutes or until it becomes soft. Scoop and roll the ice cream into ten round balls. You can also use a round cupcake or ice cube tray. Put the ice cream balls back in the freezer to re-harden.

2. Mix the water and flour together well in a bowl. You'll want to achieve a paste. Dump  the sugar in and mix it until the sugar has dissolved

3. Cover the batter with plastic wrap (for example Saran Wrap). Place and heat in the microwave for two minutes. Remove the plastic wrap and stir the batter

4. Place the plastic wrap on it again and put it back in the microwave for another 30seconds. Take it out and stir the batter

5. Cover a chopping or cutting board with plastic wrap.

6. Then spread and cover the board in cornstarch . Make sure that it's a good amount and not an amount that the mochi batter will stick to the plastic wrap or board.

7.Put the batter onto the board and flatten when it has cooled down slightly.8. Sprinkle more cornstarch on top of the mochi batter.

9. Cut and divide the batter into 10 pieces.

10. Pick up one piece of dough. Flatten it with your palm and wrap it around a ball of ice cream. Repeat this process for the other pieces of mochi and ice cream.

11. Place it in the freezer to re-harden the ice cream. Serve when ready
I hope you guys the recipe, and I hope you guys try it out

LJM Cultural Deserts

     Doesn't it ever interest you what would it be like. To take Dominican style Arroz con Leche (rice with milk)? This recipe will leave you wanting more and more of this delicious desert. Today is the day that you will learn how to make a creamy, delicious, savory. Here are the ingredients on how to make it: 

      Ingredients:

• 3 cups whole milk
• 1 1/4 cup water
• 1 cup rice, short or medium grain
• 2 cinnamon sticks
• 1/4 teaspoon salt
• 1 14 oz can sweetened condensed milk
• 1/2 cup raisins, soaked in warm water to soften
• 2 teaspoons vanilla
• butter for topping *optional

Preparation:

Bring whole milk and water to a slow simmer in a large pot, over medium/low heat. Stir in rice, add in cinnamon sticks and barely simmer, uncovered, until rice is softened which should be about 20-30 minutes. Stir occasionally. When rice is soft, remove cinnamon sticks and stir in condensed milk, vanilla, salt and raisins. Return to a slight simmer and cook for an additional 10-15 minutes or until most of the liquid is absorbed and rice has a pudding-like consistency. Serve hot, topped with a sprinkle of cinnamon or butter.

I hope you guys loved this recipe and enjoy eating it as well. 

                                                           LJM Cultural Deserts

                    Have you ever wanted to try a desert from the Spanish culture.That is not to sweet and just hit the spot of your sweet tooth. Something that is smooth and creamy. once you have your first piece you can never stop.Today you will learn how to make Flan. the things you will need is:

          

• 1 cup white sugar
• 3 eggs
• 1 (14 ounce) can sweetened condensed milk

• 1 (12 fluid ounce) canevaporated milk
• 1 tablespoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
4. Bake in preheated oven 60 minutes. Let cool completely.
5. To serve, carefully invert on serving plate with edges when completely cool

I hope you guys like the recipe.

LJM Cultural Deserts

Breakfast Edition

    Have you ever wanted to have a taste of France? Also have a breakfast that will fill up to the max where you literally cant walk anymore. But you know you want more of a crepe but you cant. Well today you will learned how to make a desert that is also counted as breakfast. Here are the things that you will need:

4 Servings

“INGREDIENTS”

Galette “Pancake” Batter
120 grams all purpose flour
1/4 teaspoon fine sea salt
2 teaspoon granulated sugar, or less to taste
1 egg white, large
125 ml whole milk
125 ml mineral water

To Assemble:
Eggs, fried (sunny side up, scrambled,
Labneh/Ricotta
Cream Cheese
Smoked chicken ham, bacon, pancetta, or other cold cuts of your liking
Lettuce or baby spinach or rocket, for garnishing
French mustard

“INSTRUCTIONS”

1.  Sift the dry ingredients into a mixing bowl and stir in the egg white. Pour in the milk and water a bit at a time, whisking and adding until everything is combined. A few lumps suspended in the batter is fine.

2. Heat a nonstick frying pan over low fire and melt in some butter or olive oil. Once warm, pour in a quarter of the batter and swirl the pan until the batter coats every inch of the bottom of the pan. Cover with a lid and let it cook, checking after a minute or a minute and a half. If the sides have turned a golden brown color and the top has mostly lost its moist sheen, take an egg flipper to help peel the pancake off. The most efficient way is by peeling half of the pancake and folding it down to form a half-circle, and then peeling one side of the half-circle so that it becomes 1/4 of its original size. Now dump the folded pancake onto a plate and unfold back into its circular shape.

3. Continue until all the crepes are cooked. In the mean time, fry any eggs and heat any cold cuts on another ring.

4. To assemble, spread a layer of cheese on every inch of the pancake. Lay the cold cut and fried eggs,  optional, in the center before folding each rounded side towards the middle to form a rectangular/square shape. Garnish with chopped veggies and mustard, if desired. Serve immediately.

I hope you guys loved this amazing and delicious recipe.

LJM Cultural Deserts

  Have you ever tried Tiramisu, have you ever wanted to try it in CUPCAKE form. Well today you will learn how to make it. Fun Fact: tiramisu originate from Italy.This recipe will make 18 cupcakes. The cooking time is 20 minutes.

INGREDIENTS:

For the Cupcakes:
1¼ cups cake flour (not self-rising), sifted
¾ teaspoon baking powder
½ teaspoon coarse salt
¼ cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons unsalted butter, at room temperature, cut into pieces
3 whole eggs plus 3 egg yolks, at room temperature
1 cup granulated sugar

For the Coffee-Marsala Syrup:
1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1 ounce marsala wine
¼ cup granulated sugar

For the Mascarpone Frosting:
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
½ cup confectioners' sugar, sifted
Unsweetened cocoa powder, for dusting

DIRECTIONS:

1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.

2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.

3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir ½ cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

5. Make the syrup: Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.

6. Brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes.

7. Make frosting: With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

8. To finish, Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

I hope you guys like this recipe, cant wait to see what u guys have created. stay tuned for more recipes

Different Cultural Food

     LJM Cultural Deserts





Have you ever wanted to learn how to make homemade Peanut Butter Cookies. This is the type of cookie is a great way to start for beginners. The ingredients are easy and simple.

Ingredients:

• 1 stick of butter * softened to room temperature*
• 1/2 cup of light brown sugar
• 1/4 cup of sugar
• 1 egg
• 3/4 cup of creamy peanut butter * any of your choice *
• 1 tsp of vanilla extract
• 1/2 tsp of baking soda
• 1 1/4 cups of all purpose flour

Instruction:

1. mix all your dry ingredients together.
2. then add in all the wet ingredients DO NOT OVER MIX once you are done add the peanut butter last . 
3. then roll the batter into a decent size amount then pressure it a little bit then make a little circle. after put the chocolate chip in that circle. You can add anything like marshmallows and m&ms. 
4. Then bake it for 7 minutes generally for 8-9 minutes but you should under bake it. The reason why is because if you bake it all the way the cookie will taste dry. Its better moist.
5. once the cookies are finished make sure. You put it in a container so it keeps its moisture for the next couple of days.

I hope you guys loved that recipe and cant wait to see what you guys make