Natalia

Kuzu Blueberry Tofu

Kuzu Blueberry Tofu dessert recipe

It will take you literally 15 min to make this incredible Kuzu Blueberry “Tofu” dessert. It’s very easy to make and it’s one of the most delicious, light desserts out there. And, let’s just say it right here, it’s not an actual Tofu. There’s not soy in this recipe, but the texture on the end product is very similar to silken tofu. This recipe was inspired by 2 very popular Japanese desserts, called  and Kuzukiri. In Kuzumochi only water and sugar are usually used. Instead here, I’ve decided to use a more fresh and bright ingredient – fresh blueberries. You can of course, explore your flavours and substitute it to other juices & blends. Kuzu, a.k.a. Kudzu starch is an amazing ingredient. It’s one of the most distinctive types of starches. You can learn more about it HERE. I’ve also made a video on Kuzu starch (below), showcasing this Kuzu dessert recipe. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] You can purchase Kuzu (Kudzu) starch HERE: https://amzn.to/2GldKEi If you want to learn other cool culinary techniques, click HERE. You can also see more of my video recipes HERE.

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Kuzu gnocchi

Kuzu Gnocchi recipe (Modernist gluten-free twist on tradition)

As I was going deep into learning about various culinary starches, I came across this incredible Kuzu Gnocchi recipes. Which, I of course, modified and now I present it to you. Kuzu, a.k.a. Kudzu starch is one of the most distinctive culinary starches, in terms it its properties and capabilities in cooking. Kuzu is a root derived natural starch with neutral flavour and clear appearance. Out of all the natural culinary starched, Kuzu is the only one that had a gelatineous texture, which could be used in so many ways in cooking, especially plant-based cooking. It is also, one of the few that are not sensitive to high heats and prolonged heat exposure. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] Directions: Make tomato water. Just blend a few tomatoes with a little bit of water and then stain off the pulp. You can also use pulpless tomato juice. Put the tomato water back into the blender and blend in Kuzu starch until completely smooth and not Kuzu lumps are visible. Pour the Kuzu tomato mix into a small pan, bring to boil, reduce to simmer and cook for about 10 minutes on low heat, while continuously whisking. After 10 minutes, add in the cheese, rasped on a microplane. Whisk it on low heat. Transfer the Kuzu Gnocchi batter into a firm/strong piping bag. Pipe small pieces of batter right into ice cold water bath, separate individual gnocchis with scissor cuts. To warm up Gnocchi before serving, drop them in a warm broth and let them come to temperature. To serve, mix in a little be of cold-pressed canola oil, top with micro greens and toasted sesame seeds. Enjoy! You can purchase Kuzu (Kudzu) starch HERE: https://amzn.to/2GldKEi If you want to learn other cool culinary techniques, click HERE. You can also see more of my video recipes HERE.

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Deep fried custard

Soft inside, crispy outside. Deep fried custard recipe

Deep fried custard is not your ordinary custard. First of all, it’s savoury, and second, it’s crunchy on the exterior.  In order to make it savoury, we will make it with vegetable broth and no sugar added. And, In order to achieve a crispy texture we will be deep-fry it, but without any batter. Intrigued? [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] * In the YouTube video, I’ve served it with golden beets purée. First, I’ve cooked the beets (if you don’t do it, they will get oxidized and lose the vibrant yellow colour, turning brown). Then, I’ve blended them with some cooking water and added 0.4% of Xanthan Gum for smooth texture. Check out THIS VIDEO about Xanthan Gum to learn more about the different roles that Xanthan Gum plays in cooking. You can also order Xanthan Gum HERE. If you want to learn other cool culinary techniques, click HERE. You can also see more of my video recipes HERE.

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Edible charcoal

Edible charcoal

Edible Charcoal Serving Edible Charcoal to your guest will definitely get some eyebrows raised. It’s a very bold, but memorable and tasty dish. Despite the complicated looks, making of edible charcoal is actually quite easy. I guess, I can’t hold any longer and need to reveal to your the main ingredient out of which coals are made. It’s cassava. If cassava is an exotic root vegetable for you, you’ll be surprised. However, if you are actually familiar with cassava and had cooked it at least once, you’ll understand right away how mush since it makes and why it’s actually a very simple dish to make. Cassava has such a unique texture. It’s very hard when it’s raw (do not eat raw cassava!!!), but once you get it cooked it totally changes the texture to a more soft once with its strands almost falling apart. Now imagine it’s black! Right?! It looks exactly like charcoal looks. All you need to do is use your imagination. When it comes to adding black colour to your cassava, you can use several natural ingredients. I would suggest to use either a squid ink, or activate charcoal powder. I chose the later one to me the cassava coal, as seen on the picture. However, squid ink might be a better choice, since it would dye the vegetable much better. As for the recipe, it’s a no-brainer one. Just cook cassava cubes in salted and dyed in black water (either with squid ink, or with activated charcoal) until its fully cooked and tender. Then bake for additional 5 minutes in the over to get a dry exterior. Watch the video above for detailed instructions. If you want to learn other cool culinary techniques, click HERE. You can also see more of my video recipes HERE.

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Paella socarrat tuile

How to make a Socarrat tuile (a new way to eat your Paella)

This Socarrat tuile cone filled with freshly cooked paella rice ABSOLUTELY is one of the best dishes that I’ve created for this month… I could eat it anytime, it looks amazing and also fun, resembling an ice-cream cone somehow, but more for the savoury guys out there. I can also see it on a restaurant menu and as a snack sold at the famous Barcelona food market (Mercado de La Boqueria). But first, let’s learn how to make those Paella rice tuiles. [siteorigin_widget class=”WP_Widget_Media_Image”][/siteorigin_widget] *Cone shape was inspired by Thomas Keller’s French Laundry famous Salmon Cornets. If you want to learn other cool culinary techniques, click HERE. You can also see more of my video recipes HERE.

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