Ingrédients

Sauce

• 60 ml (¼ tasse) de bouillon de poulet ou de légumes
• 55 g (¼ tasse) de cassonade
• 30 ml (2 c. à soupe) de sauce soya
• 30 ml (2 c. à soupe) de vinaigre de riz
• 30 ml (2 c. à soupe) de ketchup
• 5 ml (1 c. à thé) de fécule de maïs
• 5 ml (1 c. à thé) de sambal oelek

Sauté

• 1 paquet de 450 g (1 lb) de tofu ferme, coupé en cubes et bien épongé (voir note)
• 30 ml (2 c. à soupe) de fécule de maïs
• 60 ml (¼ tasse) d’huile de canola
• 4 oignons verts, hachés finement
• 5 ml (1 c. à thé) de gingembre frais haché finement
• 2 gousses d’ail, hachées finement

Accompagnements

• 1 brocoli coupé en bouquets, cuit à la vapeur
• Riz, cuit vapeur

Instructions

Sauce

1. Dans un bol, mélanger tous les ingrédients au fouet. Réserver.

Sauté

1. Dans un grand bol, mélanger le tofu avec la fécule. Les secouer pour en retirer l’excédent. Réserver sur une assiette.
2. Dans un wok, chauffer l’huile. Frire la moitié du tofu à la fois, jusqu’à ce qu’il soit légèrement doré. Saler et poivrer. Retirer le tofu du wok à l’aide d’une écumoire et réserver sur une assiette tapissée de papier absorbant.
3. Dans le wok, attendrir les oignons verts, le gingembre et l’ail de 1 à 2 minutes. Ajouter de l’huile au besoin. Ajouter la sauce et porter à ébullition en remuant. Ajouter le tofu et poursuivre la cuisson 2 minutes en remuant pour le réchauffer et bien l’enrober de sauce. Servir sur du riz et accompagner de brocoli, si désiré.

Ingredients for the filling

• 2 pounds small fish
• 1½ pounds pork sliced into strips like bacon but about 1/4 to 1/2 inch thick
• 3 tablespoons salt
• 1 pinch of allspice (optional)

Ingredients for the dough

• 2½ cups water
• 3¼ cups rye flour sifted
• 1¾ cups whole-wheat flour sifted
• 4 teaspoons salt
• ½ ounce yeast, active dry

Instructions

1. Clean the fish, removing fins, large scales and entrails. You may leave the heads if you dare to eat them.
2. Mix the flours and salt. Add the yeast to the water. When the yeast is fully dissolved, make a thick dough by pouring flour mixture into water and blending well. The ratio of flour to water depends on the nature of the flours. This ratio of 1:2 by volume works well in Finland with Finnish flours. Where flours contain more gluten you should use slightly less water.
3. Set aside about 4 tablespoon of dough to be used later. Roll out the remaining dough into a circular shape about ¾ inch thick.
4. Assemble the meats into the dough: cover the inner half of the dough circle with half of the pork (the pork should cover a circle whose diameter is half the diameter of the rolled dough). Then put all of the fish over top of the pork, and add allspice and extra salt if you are using them. Finish with the second half of the pork.
5. Preheat oven to 500 degrees F. Lift the edges of the dough all around the filling and glue together with a little water so that you have the filling surrounded from all directions with about ¾ inch-thick dough. Put upside down (the seam downwards) on a baking sheet and let it rise about half an hour at room temperature.
6. Put the kalakukko in a 500 degree F. oven for long enough to brown the dough, which will seal it against moisture. Then lower the temperature to about 250 degrees F. and let it bake for 4 to 7 hours depending on the size of the fish (bigger fish need more cooking time). You can brush some melted butter over the top of the dough just after lowering the temperature; this will give it a prettier appearance. If it starts to leak while baking, fill holes with the dough which was set aside.
7. Serve hot or cold.

• Origami Tree Frog tutorial (Satoshi Kamiya) part 1 折り紙 アマガエル - YouTube
• Origami Tree Frog tutorial (Satoshi Kamiya) part 2 折り紙 アマガエル - YouTube
• Origami Tree Frog tutorial (Satoshi Kamiya) part 3 折り紙 アマガエル - YouTube
• Origami Tree Frog tutorial (Satoshi Kamiya) part 4 折り紙 アマガエル - YouTube

Il faut utiliser un carré de 40x40 centimètres pour avoir quelque chose de correct.

Ingrédients

• Un poulet
• 4 gousses d’ail
• 3 tomates
• Un pot de Dakatine
• De l’huile
• 3 oignons
• Du sel
• Un peu de poivre

Instructions

1. Pour commencer, vous devez nettoyer les oignons à l’eau tiède et les éplucher un par un.
2. Retirez les extrémités vertes. Elles donnent un mauvais goût aux oignons.
3. Si c’est fait, veuillez émincer ceux-ci finement.
4. Pelez 4 à 5 gousses d’ail.
5. Lavez les tomates et retirez leurs têtes.
6. Passez-les au robot pour obtenir une sauce en purée.
7. Mettez un filet d’huile dans une marmite à feu vif.
8. Chauffer 5 minutes.
9. Pendant ce temps, découpez le poulet en plusieurs morceaux.
10. Si c’est le cas, faites-le dorer dans la marmite.
11. Ajoutez un peu de sel et de poivre (une cuillerée chacun).
12. En attendant que la volaille dorée, versez le sel et le poivre dans un pilon.
13. Mettez les gousses d’ail.
14. Écrasez bien le tout.
15. Comme vous pouvez le voir sur la photo, les viandes de poulet sont bien dorées.
16. Réservez-les dans un grand bol.
17. Faites maintenant chauffer de l’huile dans une casserole à feu moyen.
18. Rajoutez les oignons et le mélange préalablement broyé.
19. Mettez la sauce tomate.
20. Ajoutez 2 grandes cuillerées de pâte d’arachide (Dakatine).
21. Mélangez bien le tout.
22. Versez les morceaux de poulet et continuez à mêler.
23. Ça y est, les étapes de cuisson de votre recette réunionnaise sont terminées.
24. Pour la garniture, nous vous suggérons de la servir avec un peu de riz blanc et des oignons verts.

Ingredients

• 460 g / 1 lb 1 oz (31/2 cups) rye flour
• 260 g / 9 1/4 oz (2 cups plus 2 tablespoons) plain (all-purpose) flour
• 1 litre / 34 fl oz (4 1/4 cups) cultured milk
• 400 g / 14 oz (1 cup plus 2 tablespoons) golden syrup
• 15 g/ 1/2 oz (1 tablespoon) salt
• 3 teaspoons bicarbonate of soda (baking soda)

Instructions

1. Line a 3-litre/101 fl oz (121/2-cup) heatproof vessel, pot or bucket with a lid with some baking (parchment) paper.
2. Mix all the ingredients together in a bowl until fully combined, then transfer to the prepared vessel.
3. If you do not have access to a suitable geothermal area, place the vessel – with the lid on – in the oven at 90ºC/195ºF for 12 hours. Let the bread cool completely on a wire rack before cutting into it.

J'ai goûté ça il y a bien longtemps lors d'un voyage en Finlande. J'avais beaucoup aimé.
Il faudrait que j'essaye d'en faire pour voir.

Ingredients for dough

• 2 cups (coarse) rye flour
• 3/4 cup whole wheat or spelt flour
• 1 cup water
• 1 tsp salt

Ingredients for rice porridge

• 2 cups uncooked short grain brown rice
• 1 litre of whole milk
• 1 tsp salt
• 2 tbsp butter
• water

Instructions

1. Combine flour and salt and then add water, stir until it looks like the above mixture. My mom usually grinds the flour herself because it’s better when it’s grainy and course. And let it sit for a few hours, that always makes it better as well.
2. Cover brown rice with water, bring to a boil and simmer for five minutes. Then add milk and while stirring to make sure the milk doesn’t burn, bring to a boil and then simmer for 45 minutes. Stir occasionally. Then add salt and butter. If the whole mixture is too thick add more milk. Then let it cool down before you make the rice boats.
3. Take some dough and shape into a roll about two inches thick. Then cut about a one inch piece to make each individual crust.
4. Pat it out first using lots of flour (because the dough is very sticky)
5. Use a rolling pin adding flour each time you turn it to make it into an oval shape.
6. Spread a thin, even layer of rice porridge leaving an inch in the perimeter.
7. Fold over in the center and pinch along to each end.
8. These are what they should look like and trust me, this takes experience. Mine would not look like this if I tried this at home alone.
9. Bake at 375 degrees for 45 minutes to 1 hour.
10. Make sure they are brown, crispy and well done before you pull them out of the oven.
11. Final step, take 1/2 cup butter and 1 cup water and bring to a boil so that it’s completely melted (then you can turn off the heat). Dip each individually into the butter mixture immediately upon taking out of the oven.

Ingredients

• 2 pounds skinless chicken cut into pieces
• 4 pounds ripe plantains peeled and cut into bite-size pieces
• 1 large onion peeled and diced
• 1 tbsp green seasoning paste or garlic ginger paste.
• 5 large ripe tomatoes diced
• 1 cup carrots peeled and cut into bite-size pieces
• 1 cup green beans chopped
• ¼ cup olive oil
• 1 tsp salt
• 2 seasoning cubes
• 1 tsp black pepper
• 1 tbsp parsley
• habanero pepper optional
• 1 tsp chili flakes optional

Instructions

1. Heat oil in a large skillet and fry the plantains till well cooked and golden brown. Drain and set aside.
2. In a large pot, heat oil over medium heat. Add onions and sauté for about 3 minutes till nicely browned.
3. To that, add green seasoning paste and sauté till fragrant; about 1 minute.
4. At this point, add salt, seasoning cube, pepper and sauté for 30 seconds.
5. Follow by adding the tomatoes, and fry the tomatoes till well broken down and cooked.
6. Add chicken and habanero pepper and stir till well coated with the tomato sauce. Reduce the heat to medium-low, cover the pot and cook the chicken for 20 minutes without adding water. The chicken will produce some of its juices, so don't worry.
7. Last but not least, add carrots and green beans. Mix well and simmer on medium-low heat for 7 minutes.
8. Lastly, add fried plantains; chili flakes and parsley and mix gently. Simmer once more with a covered lid for 3 minutes on low heat.

Ingredients

• ½ Cup boiling water
• 1 envelope (1oz. pkg) onion soup mix
• 1 Tbsp. butter
• 1 Cup warm water
• 1 Tbsp/packet Red Star Platinum Yeast
• 1 Tbsp. sugar
• 3½-4 Cup unbleached all-purpose flour

Instructions

1. Mix first three ingredients together in a bowl. Whisk to dissolve soup mix and melt butter. Let cool til warm.
2. Place the 1 cup of warm water and the yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute.
3. Add one cup of flour, then additional dough ingredients, including the cooled onion soup mixture. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated.
4. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.
5. Punch the dough down and divide into 12 equal pieces.
6. Place in a greased 7x12” rectangular pan. Cover and let rise until they have “filled” the pan (or close to it).
7. Bake at 375 for 20-25 minutes, or until golden. Brush tops lightly with butter. ENJOY!!

Ingredients

• 2 hard boiled eggs
• 2 TBS butter or ghee, softened
• unrefined sea salt (I use this one), to taste

Instructions

1. Mash peeled hard boiled eggs with butter (or ghee) with a fork until eggs are broken up and mixture is spreadable. Salt to taste.
2. Serve on your favorite bread, crackers, or salad. Or do what I do and eat it off the fork. ENJOY!

Quand j'ai découvert ça, j'ai tout de suite été captivé. Je me suis dit que ce serait un joli cadeau pour un ami fan de viking.
Et puis après réflexion, je me suis dit que ça ferait également de joli boutons de manchettes. Bien sur pour ça, il faudra faire une chemise sur mesure.

• Brass Penannular Brooch/ Viking Cloak Pin : 6 Steps (with Pictures) - Instructables
• Viking Cloak-Pins
• Elven Penannular Brooch : 8 Steps (with Pictures) - Instructables

Je cherche des vidéos ou des diagrammes pour plier un bœuf. Mais apparement, ce n'est pas le genre de modèle prisé. J'ai pu trouver quelques vaches, mais l'offre est assez limitée.

• 「折り紙」牛（Cattle）（丑）の折り方 - YouTube
• 【折り紙】うし（シンプル）Origami Cow (simple) - YouTube
• Good luck paper ox | How to do origami ox | Chinese New Year Decoration Origami Bull - YouTube
• Handcraft origami cow & ox (2021 chinese zodiac) tutorial / 手工摺紙2021新年牛年教學 錢財好運到 - YouTube
• Origami cow by Roman Diaz - YouTube
• John Montroll Origami Ox | www.orukami.com From Mythological… | Flickr