MILLE-FEUILLE NABE : A THOUSAND LEAVES HOT POT : 밀페유나베 만들기

Hi guys!

Today I’m going to share how to make Mille-Feuille Nabe. Mille-Feuille is as you know, very famous French dessert also as known as Napoleon. Layers and layers of all the goodness- puff pastry, custard/pastry cream and more! Mille-Feuille means “A Thousand Leaves”. 

Could you guess after looking at the picture?  

How this delightful dessert became a hot pot? Who knows? 

One thing I’m sure is this Mille-Feuille Nabe is as delightful and delicious as french dessert!

Layers and layers of Napa cabbage, paper thin beef/pork, kale and some more extra vegetables! Such a delightful, light yet, very hearty dish. Perfect for the season! 

This dish is perfect for entertain your family and friends because of the signature festive presentation and it can be prepared a day ahead! How is that sound, huh? Sounds AWESOME to me~!

Prepare in a pot ready to cook, and right before sure, just add stock and cook it away! Easy entertaining food, right? 

Mille-Feuille Nabe is origin in Japan. Nabe is Japanese style hot pot and there are millions different kinds of nabe recipes are out there.

But some reason this Mille-Feuille Nabe became very popular in Korea lately, (I found over internet! Ah, love technology!) so I had to try it too! After I gave it a try? I had to share with you all!  

So, hopefully this beautiful hot pot dish can warm your winter and give you some inspirations in the kitchen during this holidays.  

Good luck in the kitchen and have fun! 

 

 

 

Mille-Feuille Nabe : A Thousand Leaves Hot Pot

5 from 1 reviews

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Author: Seonkyoung Longest

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Ingredients

• 8 Medium Napa cabbage leaves
• ¾ lb. Paper thin cut beef or pork
• 6 Medium Tuscan kale leaves
• 8 oz. Bean sprouts (approximately 3 cups)
• 5 oz. Shimeji mushrooms(Beech mushrooms) or any type of mushrooms
• 4½ cups Ultimate Korean stock (Click HERE for the recipe), can be substitute Dashi(ClickHERE for the recipe), vegetalbe or chicken stock
• 2 Tbs. Sake (Optional)
• 3 Tbs. Soy sauce or 1 Tbs. Salt

Dipping Sauce

• 
• 3 Tbs. Soy sauce
• 1 tsp. Sugar
• Fresh zest and juice from ½ lemon
• 1 Clove garlic, minced
• 1 Serrano chili, finely chopped
• 3 Tbs. Ultimate Korean stock (Click HERE for the recipe), can be substitute Dashi(Click HEREfor the recipe), vegetable or chicken stock

Instructions

1. On a surface layer Napa cabbage, beef, kale and beef. Repeat until you have 3 layers. It should start and finish with Napa cabbage. Repeat this step; it will give you 2 sets of layered ingredients. Cut layered ingredients in quarters.
2. 
3. 
4.  
5. In bottom of 10X3” pot or dutch oven, place bean sprouts first. Place cabbage and meat layers on top of beansprouts; start around edge of pot, cut side up. Fill up empty middle with mushrooms.
6.  
7.  
8.  
9. Pour stock into pot then add sake and soy sauce.
10.  
11. Cover, bring it to boil over high heat. Reduce heat to medium and simmer for 10 minutes or until all ingredients are fully cooked. You can cook this hot pot on a table, or pre-cook over a stove. Skim if necessary.
12.  
13. 
14. Serve with dipping sauce.
15. 
16. Enjoy

Notes

  

In leftover stock, add udon noodles or rice! Perfect finish! ;-)

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Hungarian Baigli (sponge cakes with nuts)

It is a fantastically good cake recipe, I recommend you all the warmth, not for nothing that they say to us in the best cooks ditch Transylvania Hungarian women have wonderful recipes

INGREDIENTS

• pt 3 cakes:
• 500 flour
• 250 butter
• 3 tablespoons sour yogurt
• 100 g fat pig
• 2 yolks
• salt
• 4 tablespoons sugar
• Maia:
• 25 g yeast
• 2 tablespoons sugar
• 50 ml warm milk
• Filling:
• 700 g walnuts
• Sugar 300 g
• Anointed cakes:
• 3 tablespoons milk 1 egg

PREPARATION RECIPE Hungarian Baigli (sponge cakes with nuts):

Prepare  leaven:

Dissolve yeast in warm milk mixed with sugar and leave less.

Mix flour with butter solid or can be replaced with margarine if you wish, place and yogurt, lard solid yolks, salt, sugar and leaven, knead all well by hand or have any bread machine is even easier. Allow the dough kneading delivery dates about 1 hour.

Cut the dough into 3 equal parts (I did not have divided equally dough dwarfs took them to do ............ no bathrooms, came one less)

Spread rectangular sheet as thin as possible and put the stuffing of walnuts (neither too thin it will crack when baked)

Filling:

Beat the remaining egg whites well 2 of dough with sugar then mix with ground nuts.

After I put the stuffing runs somewhat Gingerbreads stans and put in  pan with baking paper, let it grow where 15-20 minutes then brush with egg yolk mixed with milk and give the  tray  in the oven for 35- 40 minutes at 170 degrees.

Sant extraorinari good, very tender dough, honestly I did not think anything will come after many fat has compozitie.Sant wonderful, I will definitely repeat the recipe to try and Mac

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Pinakbet with Crispy Lechon

Pinakbet with Crispy Lechon

Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Yield: 4 to 6 Servings

Ingredients

1 tablespoon oil

1 small onion, peeled and chopped

2 cloves garlic, peeled and minced

2 tablespoons fish sauce

2 medium tomatoes, chopped

1-1/2 cups water

½ small kabocha (calabasa) peeled and cut into pieces

6 to 8 okra, ends trimmed

½ bunch long beans, ends trimmed and cut into into 3-inch lengths

1 bitter melon, seeded, halved and cut into 1-inch thick

1 large eggplant, ends trimmed and cut into 1-inch thick

salt and pepper to taste

2 cups lechon kawali, cut into 1-inch pieces

Instructions

In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until limp and aromatic. Add tomatoes and cook, mashing with back of spoon, for about 5 minutes or until softened and have released juice. Add fish sauce and continue to cook for about 1 to 2 minutes.

Add water and bring to a boil.

Add squash and cook for about 2 minutes. Add okra, long beans, bitter melon and eggplant. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp. Season with salt and pepper to taste. Add lechon kawali and gently toss until just heated through. Serve hot.

Notes

Cook and Prep times are with the assumption that you have lechon kawali cooked and ready.

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Beautiful Flowers In My Garden

Beautiful Flowers

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Delicious Sarmi

Delicious stuffed cabbage called "sarmi" is easy for preparation. The recipe serves 8-10. The time for its preparation is an hour and a half.

Ingredients:

800 gr minced meat

120 ml oil

1 onion

250 gr rice

800 gr cabbage leaves

4 middle-sized tomatoes

Black pepper powder

Chopped parsley

3 eggs

3 table spoons flour

250 gr yoghurt

Salt to taste

Method of preparation:

First of all you have to cook the cabbage leaves. So, place them in a pot, then salt them and add water which will cover the cabbage. Boil for about 15 minutes. What can you do while cooking the leaves? Meanwhile you can prepare the mixture for filling the cabbage leaves. Chop the onion finely and stew it into some oil. Add the rice and the black pepper powder. Fry for 5 minutes. Wash and peel the tomatoes. Cut them into small pieces and add to the rice and onion. Pour some warm water and cook for 15 minutes. Then add the minced meat and cook for ten minutes. Add the chopped parsley, salt to taste and some more black pepper powder. The leaves of cabbage should be cooled and you can start filling them. Make small roll with each leaf of cabbage. The next thing you have to do is to place the cabbage rolls ”sarmi” in a pot and to pour the following mixture onto them: the beaten eggs mixed with the flour and the yoghurt, as well as the sauce from the cabbage leaves. After 5 minutes your dish is ready. Sprinkle some parsley onto the dish. Serve the dish until it is warm. Enjoy it!

source http://www.bukisa.com/articles/133782_delicious-sarmi#ixzz3h5lE5vvB 

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Cold Soup For Hot Days

Cold soups for hot summer days (Part 2)

These soups are a little bit non standard but  I hope that people will enjoy preparing and eating them!

1. Cold soup from peppers and tomatoes:

The recipe serves 4. This recipe is easy for preparation. The time for preparing it is 20 minutes.

Ingredients:

4 red baked peppers

6 tomatoes

800 ml milk

Salt to taste

Black pepper powder

Method of preparation:

First peel and smash the baked red peppers. Then wash and peel the tomatoes. Grate them and mix tomatoes, peppers and the milk into a big bowl. Add salt to taste and sprinkle some black pepper powder. Enjoy the soup with fried slices of bread!

2. Cold soup from avocado

The preparation time for the soup is 15 minutes. The recipe serves 2.

Ingredients:

2 middle sized cucumbers

2 cups of milk (each cup could contain 200 ml milk)

2 tea spoons lemon juice

2 ripen avocados

Salt to taste

Method of preparation:

Wash and peel the cucumbers. Then you have to chop them finely and place them into a big bowl. Mix the cucumbers and the lemon juice. Add the milk and stir well. Then you have to salt to taste the soup. Finely chop the avocados and add them to the soup. Stir again. Then salt to taste and your soup is ready. Enjoy this delicious soup!

source http://www.bukisa.com/articles/134335_cold-soups-for-hot-summer-days-part-2#ixzz3h5XiJTI9 

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12 Great Reasons to Plug In Your Slow Cooker This Summer

Quick, what comes to mind when we say “slow cooker”? Soup? Braised short ribs? True, cold weather is the perfect time to let something comforting simmer away in the crock pot, but so is warm weather. Summer, arguably, is even more appropriate for slow cooking than winter, since in summer, you want to be able to plug in an appliance and get the heck out of the kitchen. Here, to keep you cool and well fed all summer long, are 12 recipes. 

1. Easy Slow Cooker BBQ Beef Brisket

Brisket's need for long, slow cooking perfectly suits the crockpot, just like this recipe perfectly suits summer's need for delicious, fall-apart BBQ sandwiches. Get our Easy Slow Cooker BBQ Beef Brisket recipe.

2. Slow Cooker Chicken Adobo

Filipino adobo is a perfect summer party dish. Set it out in a big platter to let guests help themselves—it’s equally good hot, warm, or even cold. This recipe is so easy—the crockpot does all the work, while you go do something else. Get our Slow Cooker Chicken Adobo recipe.

3. Slow Cooker Pulled Pork

Rub the pork shoulder with dark brown sugar, chili powder, cumin, and cinnamon, then cook it on a bed of garlic and onions in the crock pot. When you come back six to ten hours later, you’ll have juicy pork you can shred and serve in a sandwich with your favorite BBQ sauce. Get our Easy Slow Cooker Pulled Pork recipe.

4. Slow Cooker Pulled Pork Enchiladas

Pork, dried chiles, and tomatoes slowly turn luscious over as many as 10 hours in the slow cooker, then get turned into a memorable filling, rolled into sauce-dipped tortillas and baked under a blanket of cheese. Serve these at a chill backyard party. Get our Slow Cooker Pulled Pork Enchiladas recipe.

5. Slow Cooker Chipotle Chili

Your chili game should be strong this summer—make a whole delicious crock of this chicken and smoked-chile recipe, then set it out on the warm setting for your guests to help themselves, after an afternoon of swimming. Get our Slow Cooker Chipotle Chili recipe.

6. Slow Cooker Bourbon Ribs

For these easy, tasty ribs, you make a bacon-bourbon barbecue sauce for marinating and simmering the ribs. After 4 or 5 hours, when the ribs are tender, you brush them with more sauce and give them a quick turn in the broiler. Get our Slow Cooker Bourbon Ribs recipe.

7. Slow Cooker Asian-Style Chicken Thighs

The versatile combo of soy sauce, fresh ginger, orange zest, brown sugar, star anise, cinnamon, and sherry forms both a cooking and flavoring medium for chicken thighs on the bone in this super-easy recipe. Get our Slow Cooker Asian-Style Chicken Thighs recipe.

8. Slow Cooker Chicken with Olives and Fennel

The Provençal combination of olives and fennel is ideal for summer. Here, it flavors moist, slow-cooked chicken thighs. Open a bottle of rosé, slice some good bread, and tossa salad: a nearly effortless dinner is done. Get our Slow Cooker Chicken with Olives and Fennel recipe.

9. Easy Slow Cooker Baked Beans

We figure if the original Boston settlers had had crockpots (instead of analog bean pots and wood-burning ovens) they would have made baked beans this way. Combine the ingredients and let them simmer for 6 hours. Get our Easy Slow Cooker Baked Beans recipe.

10. Slow Cooker Cheesy Sausage Breakfast Casserole

Chill the rosé, a six-pack of Franziskaner, or maybe even a cucumber salad. This is a perfect base for a lazy summer day lounging at home. Depending on when you want to eat, you could start cooking right before going to bed, or prep and refrigerate the ingredients the night before, then pour the mixture into the crockpot in the morning. Get our Slow Cooker Cheesy Sausage Breakfast Casserole recipe.

11. Slow Cooker Party Mix

Poolside snacking table, cooler full of beverages, and a bowl of this crunchy, salty, slightly spicy, and reviving munch. Everybody wash your hands before returning to the pool, now. Get our Slow Cooker Party Mix recipe.

12. Slow Cooker Chocolate Cake

Even making a cake should be a breeze in summer. This may be the ultimate dump cake—you actually cook the cake right in the mixing bowl. Get our Slow Cooker Chocolate Cake recipe.

I wish to recorgnize the management of www.chow,com for allowing me to use there content. Thank you I appreciate. 

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