Culinary Studio Culinary Art 2019.April
Ingredients
| Spring Roll Wrappers (Small) |
6 sheets ... Cut diagonally into triangles. |
| Prosciutto |
6 slices |
| Green Asparagus |
6 thin stalks ... Peel the lower part with a peeler. |
| Flour Paste (Flour mixed with water) |
As needed |
Blueberry Sauce
| Blueberry Jam |
2 tablespoons |
| Honey |
1-1/2 tablespoons |
| Blueberry Wine |
1 tablespoon or more (adjust based on desired consistency) |
Procedure
- Take 6 triangular spring roll wrappers, wrap them around a chopstick as a core, and seal the ends with flour paste. Remove the chopstick and deep-fry until crispy.
- Wrap prosciutto around the fried spring rolls.
- Use the remaining 6 spring roll wrappers to wrap asparagus as the core, seal with flour paste, and deep-fry until crispy.
- Arrange on a plate. Serve the prosciutto spring rolls with blueberry sauce, and sprinkle herb salt on the asparagus spring rolls as desired.
Culinary Studio Karinary Art 2020.Aug.
Ingredients
| Cream cheese |
100g ... Microwave for 10 seconds at 500W to soften |
| Granulated sugar |
15g |
| Plain yogurt |
100g ... Drain for 1 hour |
| Heavy cream |
100ml |
| Lemon juice |
2 tsp |
Blueberry Jelly
| Water |
160ml |
| Granulated sugar |
30g |
| Blueberry wine |
50ml |
| Lemon juice |
2 tsp |
| Gelatin |
5g |
Garnish
| Peach |
1 ... Slice and sprinkle with lemon juice (not listed in ingredients) |
| Blueberries |
As needed |
| Chervil |
As needed |
Instructions
- In a bowl, mix cream cheese and granulated sugar with a whisk until smooth. Add yogurt and lemon juice, and mix thoroughly.
- Whip the heavy cream to soft peaks and fold into the mixture. Pour into glasses and chill until set.
- In a saucepan, combine water and gelatin and heat until dissolved. Add sugar, blueberry wine, and lemon juice. Once cooled slightly, refrigerate until set.
- Top the chilled cheesecake with peach slices and crushed blueberry jelly. Garnish with blueberries and chervil.
Culinary Art Kitchen 2023.April
Ingredients
| Taiwan pineapple |
60g ... Cut into bite-sized pieces |
| Cucumber |
60g ... Rub with salt, rinse, and roughly chop |
| Tomato |
60g ... Cut into bite-sized pieces |
| Fresh blueberries |
As needed |
| Mint |
As needed |
Seasonings
| Olive oil |
2 teaspoons or more |
Yogurt Sauce
| Plain yogurt |
2 tablespoons |
| Salt |
1/4 teaspoon |
| Honey |
A dash |
| Pepper |
A dash |
Spices
| Five-spice powder (e.g., cinnamon, cloves, cumin) |
Optional |
Instructions
- Place the pineapple, cucumber, and tomato (patted dry) into a bowl. Drizzle with olive oil, lightly toss, and season with salt and pepper.
- Prepare the Yogurt Sauce.
- Gently mix step 1 with the yogurt sauce and plate the mixture. Scatter blueberries on top, sprinkle with your choice of spices, and garnish with mint before serving.
