elanne 🌾✨

#ad From the screen to my plate! Watching all my favourite shows on @Flavour Network with a plate of these Chewy Mochi Corn Bars! Now available to stream on STACKTV. #ad Shout out to @sonia ✫ saltnpepperhere for her recipe that can be found on FlavourNetwork.ca! #flavournetwork #mochi #easydessert #corn #gordonramsay

Making my Korean Hanok Gingerbread House: Architectural Day! Shout out to my Mum (Terri Boake) who is an Architectural Professor at the University of Waterloo 😩👍🏻 Couldn’t have done it without ya Come back tomorrow for cookie day! #gingerbreadhouse #gingerbread #diycrafts #koreanfood #christmascookies

Grand finale of making my Korean Hanok inspired Gingerbread House! Merry Christmas!! 🎄 Thank you for the kind words and love for this project. Had so much fun making this! Can’t wait for next year #gingerbreadhouse #gingerbread #christmas2024 #christmasdecor #hanok

My Korean Hanok inspired Gingerbread House for 2024! 🎄 Took so long but i’m in love!! I’ll be posting daily until the 25th so if u have a Q leave it below! #gingerbreadhouse #gingerbread #diyproject #hanok #christmascookies

Baking up my Gingerbread House while I give you some Cookie Tips! Listed below 👇🏻 I’ve been making Gingerbread houses for 5+ years and baking for 12+ years. This gingerbread recipe from @Liz Marek has been my favourite so far: https://sugargeekshow.com/news/gingerbread-house-recipe/ Tips for some nice lookin cookies: 🍪 Choose a dough recipe that doesn’t spread too much upon baking. Having the cookie maintain the original stencil shape is important! 🍪 Roll the dough between parchment paper to prevent sticking. This will give the finished cookie a better texture that is not caked with flour! (And if you have to re-roll, the texture will be less compromised!) 🍪 Cut out as many pieces from the first roll! The more times you have to re-roll the dough, you are developing the gluten and changing the texture of the cookie. Which could lead to shrinkage or just.. ugly cookies 🍪 If you are making candy windows, use PARTIALLY baked cookies! Using perfectly baked cookies results in burnt or overdone cookies. To make windows: Place a 3/4 baked cookie on parchment. Crush up candies and place them in your cookie window holes. Melt the candies in the oven at 325 for a couple minutes until flattened. Let them cool completely. 🍪 If your cookies expand or shift while baking: while they are warm from the oven: use a flat edged spatula to correct the shape. (Think of the cup hack!) 🍪Super important: have fun and eat all the scraps #gingerbread #cookiedecorating #gingerbreadhouse #christmas #christmasbaking

Mille Feuille Nabe x Kimchi Jjigae 🍲🥬🌶️🥢 I thought for a first attempt this turned out great! By using an anchovy stock it was very light. If you wanted a richer flavour I would suggest using Pork Bone broth as well as pork belly. Recipe details: 1 head baby napa cabbage 1 head old kimchi 1 bunch perilla leaves Thinly sliced pork shoulder or pork belly Mushrooms (Shimeji, enoki or shiitake)and any other desired additions(onions, green onions, tofu etc) 2 cups anchovy stock or pork bone broth 5 cloves minced garlic 3 tsp gochugaru 1.5 tbsp gochujang 1/4 cup kimchi juice 1 tbsp soup soy sauce 1 tsp dashi granules 2 dashes of sugar Layer the napa, kimchi, perilla and pork to make 5-6 stacks. Cut each stack into 3 sections and layer them in your pot. Place mushrooms in the center. Pour in your stock. Mix all remaining ingredients in a small bowl and pour the marinade over the arranged cabbage. Bring to a simmer. Cover and cook for 10-15 minutes. Taste to see if the broth’s flavour is to your liking before serving. #millefeuillenabe #kimchijjigae #koreanfood #souprecipe #kimchistew

#ad This dessert reaffirms my love for all things mango and all things rice. Sweet and coconutty 🥭🥥🍚 Mango Sticky Rice. @ZWILLING Canada #ad Recipe: 160g long grain thai sticky rice 1 can full fat coconut milk (used for desserts) 40-50g yellow rock sugar ¼ tsp salt 1 ripe mango Wash and soak the sticky rice for at least 2 hours (overnight is best). Drain well before steaming. In a 1L Staub Cocotte combine the coconut milk, rock sugar and salt. Simmer for 10 minutes. Do not let it reduce. Set aside. In a 5L Staub Cocotte place a steaming rack on the bottom and a colander resting on top. Add 2 inches of water and bring it to a boil. Lay out a damp cheesecloth in the colander. Place your soaked rice in the center. Spread it out slightly so it can evenly cook. Cover with the ends of the cloth and place the lid on the pot. Reduce the heat and bring the water to a simmer. Steam the rice for 25 minutes. Two minutes before the rice is done, reheat your coconut sauce so it is hot. Transfer your steamed rice to a bowl and add about ½ a cup of your hot coconut sauce. Use a spatula to mix the rice and the coconut sauce together until it is fully absorbed. To plate, transfer a serving of the rice to a bowl and flip it upside down onto a plate. Serve alongside slices of mango and the remaining coconut sauce. #mangostickyrice #mangodessert #zwillingcanada #zwilling1731 #staub

Brown Sugar Hotteok (호떡) If it’s not burning my mouth I don’t want it 🔥 Such a comforting street food, reminds me of my trip to South Korea last year. What are your Top 3 street foods? Hotteok Recipe: Makes 10-12 1.5 cups flour 6 tbsp sweet rice flour 1 tsp instant yeast 3 tsp sugar 1/4 tsp salt 1 cup warm water or milk 1/2 tbsp vegetable oil Combine dry ingredients in a large bowl. Add the warm water (or milk) along with the vegetable oil. Mix until it comes together and is not too sticky. Cover with plastic wrap and refrigerate overnight or at room temp until tripled in size. 20 minutes before using, punch the dough down to deflate and let it sit at room temperature. Filling: 1/2 cup brown sugar 1 tbsp flour Pinch salt 2 tsp cinnamon 1/2 cup chopped nuts Mix the contents of the filling together in a small bowl. When the dough is ready, oil your hands, take a portion of the dough and flatten out to a disc. Place 2 tbsp of brown sugar filling in the middle, and wrap with the edges of the dough to seal. Repeat with remaining dough Place a skillet or cast iron over medium heat and add 3 tbsp of oil. Place 2-3 hotteok seam-side down in the pan. Press down on it with an oiled Hotteok press, spatula or underside of a bowl to flatten. Fry 2-3 mins a side or until golden brown. Remove from heat and let cool slightly before eating! #koreanfood #hotteok #streetfood #koreanstreetfood #cookingreels #pancake

Recreating this Creamy spin on Miyeokguk—Korean Seaweed Soup,from Netfix’s Culinary Class Wars! Made a with a mussel stock. Served with a tender baked white fish, seared scallop and braised radish. SO many components but it was a dream! Find the 🔗 to my recipe blog in my bio! #culinaryclasswars #koreanfood #seaweedsoup #myeokguk #ovenbaked #soupseason #seafood

Apparently in crisis I become musical 🎤 #subtleforeshadowing DAY 5 - The construction of my Gingerbread Korean Hanok Gluing the house together with some hothot sugar went FAIRLY WELL. I piece together the four walls (door wall, single window wall, the screen doors and blank wall) As well as stuck together the porch! Tomorrow (the finale!) we tackle that beast of a roof 🫠 Should I post a template? Would you buy one for >$10? #gingerbread #gingerbreadhouse #christmas #christmascookies #cookiedecorating

Day 4 - Decorating my Korean Hanok Gingerbread House ✨ This part took me about 2 days. ALSO all of these clips are in 500x speed LMAOOOO I am slow. It’s all coming together! Only a couple things left #gingerbread #koreanfood #christmascookie #diycraft #hanok

Convenient Chestnut “Tiramisu” inspired by Napoli Matfia on Culinary Class Wars 🌰 I already had chestnuts leftover from Galbijjim, instant coffee, generic biscuits.. plus the mascarpone and whipping cream from a previous shoot—so why not use them? Although this was DELICIOUS guess I still haven’t made real Tiramisu 😂 Recipe: 1 pck chestnuts 3/4 cup milk 2 tbsp sugar Splash vanilla Pinch salt 3 tbsp mascarpone (sub cream cheese) 1/3 cup whipping cream 6 plain tea biscuits Instant coffee or espresso Bittersweet Chocolate (topping) In a saucepan, heat the milk, sugar, chestnuts, salt and vanilla until the chestnuts are soft. Remove from heat and let it cool in the fridge. Add it to a blender with mascarpone and blend until smooth. In a bowl, whip the whipping cream until soft peaks form. Make sure your chestnut mixture is cold before folding it together with your whipped cream. Prepare two serving glasses. To assemble: Dunk your biscuits in your coffee. Starting with the chestnut cream, add a couple spoonfuls to your serving glasses, alternating with a layer of coffee soaked biscuits. Fill the glasses to the top, smooth out the surface and top with chocolate shavings. Refrigerate before serving. #chestnuttiramisu #culinaryclasswars #easydessert #christmasbaking #tiramisu

Salmon Pot Rice with a Scallion Sauce Vinaigrette. I’ve been having so much fun making claypot rice (and getting great use out of my ceramic pots collection) Full recipe is on my blog 😘 #salmonrice #salmonrecipe #ricebowl #dumplingsauce #claypotrice

#ad #ad This rice is a Mushroom Lover’s Dream! 4 kinds of mushrooms, fluffy dashi rice, juicy ribeye steak topped with whipped porcini browned butter, made & mixed in a 1.25 QT @ZWILLING Canada Staub Cocotte! Full recipe on my blog! 🔗 in bio #mushroomrice #steak #claypotrice #bibimbap #zwilling1731 #zwillingcanada #staub

On this episode of recreating dishes from Culinary Class wars: Lobster Mala Cream Jjamppong! 🦞 Full recipe on my blog. If you don’t want to buy lobster (I completely understand) at LEAST try making the soup. It is super rich, smokey and creamy…Just perfect on a cold day!! One last question: team Jjamppong or Jjajangmyeon? #culinaryclasswars #jjamppong #epicfoodrecipe #mala #cookingathome #koreanfood #lobster