#ff15cookbook

Golden Egg Galette #FF15 #FF15cookbook #FFXV #FF15recipes

ingredients

125g buckwheat flour

25g plain flour

38g melted butter

2g salt

120g~150g water

1 egg (for batter)

1 egg for topping

2 hams for topping

3~4 basil leaves

1) Add the salt and flour in a large bowl and mix well. Add melted butter, egg and water, whisk until the texture of the batter is like a ribbon when you lift the whisk.

2) Mix in melted butter until well incorporated. Cover batter and rest in the fridge for about 1 hour.

3) Spread enough of the batter in a hot frying pan to cover the base very thinly.

4) Bread an egg in the centre and spread the white all over the pancake, keeping the yolk intact. Top with a slice or two of ham.

5) Using a spatula, carefully fold the sides of the pancake towards the yolk to form a square. Cook for an extra 1–2 minutes.

Elegant Orange Cake #FFXV #FF15cookbook #FF15 recipes

Ingredients

4 eggs

50g sugar (for egg yolk)

10g sugar (for egg white)

75g plain flour

40ml olive oil

70ml freshly squeezed orange juice

2 teaspoons grated orange zest (outer orange skin)

A pinch of salt

1) Preheat the oven to 70 degrees C and have ready a 17 inch ungreased tube pan

2) Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites in another.

3) In the bowl of egg yolks, add sugar, oil, orange juice, orange skin, flour and mix gently.

4) In the bowl of egg whites, add sugar, salt. Beat using electric mixer until stiff

5) Mix one-third of (4) into (3) using electric mixer for 30 secs. Add the remaining of (4) and mix again using electric mixer for another 30 secs.

6) Pour the batter into the ungreased tube pan and bake for about 45 to 55 minutes. Do not open the oven until it is done.

7) Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan

8) To remove the cake from the pan, run a knife around the inside of the tube pan and center core. Invert onto a plate.

#Crispy Fish Fritterwich

Ingredients

200g fish fillet

3~4 tablespoon Flour

1 egg wash

3 pieces bread

½ teaspoon salt and pepper

½ teaspoon butter

1. Pour the oil into a large frying pan and heat it to 190ºC.

2. Mix the salt and pepper together and season the fish fillets on both sides.

3. Dust fish fillet in egg wash

4. Dust fish fillet in flour

5. Deep fry for 4~5 minutes until the batter is golden and crispy

6. Toast the bread. Spread the butter on it.

Stinky Tofu With A Mellow Flavor

Well~ While Prompto and Noctis are scared of this dish, Ignis and Gladio seem enjoy it a lot!

Stinky Tofu is a classic Chinese snack. Similar to durian, If you like it, you love the smell . If you hate it, you wont even get close to it ! (ha ha ha)

It is difficult to make Stinky Tofu at home (with all those yeasting processes) . Here I used a simple method! Taste is 70% alike and Stinkiness is also 70% a like ( 30% less smelly, ha ha) -----

Ingredients

1 Hard Tofu (cut into cubes)

3 tablespoon Chinese Shrimp sauce

1/2 teaspoon sugar

1 teaspoon cooking wine

Oil (for deep frying)

50ml water

1) Melt the shrimp sauce with 50ml water. Add sugar and wine. Stir well.

2) Add tofu cubes into (1). Try to cover the surfaces of tofu cubes with the liquid of (1). Rest for 1~2 hours.

3) Try tofu cubes with kitchen paper before deep-frying.

4) Heat the oil. Deep fry tofu. (It stinks !! really stinks when you deep fry it! Ha ha)

Robust Bean Soup

Ingredients

1 carrot, chopped

½ onion, chopped

1 tomato, chopped

1 stalk celery, chopped

2 tablespoon ketchup

1/3 canned baked beans

250ml chicken stock

300ml water

1 bay leaf

1 teaspoon parsley

1 teaspoon sugar

1 pinch of salt (or to taste)

1 pinch of pepper

1 teaspoon butter

1. On a low-medium heat skillet, melt butter and fry onion until softened.

2. Add tomato, carrot, celery and fry for 3 minutes.

3. Add chicken stock, water, bay leaf, parsley, ketchup, sugar, salt and pepper. Cover and simmer for 15-20 minutes over low-medium heat.

Devilfin Soup

I used the "veggie shark fin" in this classic Chinese shark fin soup. Although it is "fake shark fin", the look and taste is 99% alike! Amazing!

Indeed lots of Chinese restaurants use this kind of "veggie shark fin" to cheat customers.... ha ha.

Ingredients:

300g "veggie shark fin"

500ml chicken stock

10g Chinese salted ham (sliced)

1 teaspoon wine 1 teapoon corn starch in water (starch flour + 1 tablespoon water)

1) Rinse the shark fin

2) Heat the chicken stock and wine, add in the Chinese salted ham and shark fin. Simmer for 20mins.

#Cannedwich

Ingredients:

1 container spam

2 slices Bread

3 baby potato

Garlic pepper (optional)

1 teaspoon Salt

3 cherry tomato

Parsley (decoration)

1) Cut the potatoes into sticks. Toss them with the oil. Mix the garlic powder, salt and pepper in a small bowl, toss them with the potato sticks. Spread them out on baking sheets.

2) Bake for 20mins or until brown. Turn off the oven and let the fries rest for 5-10 mins inside the oven.

3) Cut spam into 2 blocks. Fry it in a skillet.

4) Sandwich the spam with bread. Serve on plate. Sprinkle some parsley on top.

Triple Truffle Risotto

Ingredient

1 tablespoon butter

1/2 pack Shimeji mushroom

1 king oyster mushroom

200g risotto rice

400ml~500ml chicken stock

salt and pepper to taste

3 tablespoon double cream

50ml milk

1teaspoon chopped parsley

Parmesan cheese 50g

1. Heat butter in a skillet over medium-high heat. Fry the onion until onion softened.

2. Stir in garlic and then add the mushrooms. Reduce heat to low and continue cooking until the mushrooms are soft. Set mushroom aside for later use

3. Pour the milk and cream into the frying pan and stir in the rice. Heat to a simmer. Add chicken stock into the rice 50ml at a time, until it is absorbed (adjust the total amount of chicken stock yourself)

4. When the rice has finished cooking, stir in the mushrooms and Parmesan cheese, parsley.