Sushi Kappa Maki

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Mother's Day! I wanted to make sushi already a long time ago, but I never had enough motivation, and I wasn't sure I could make it properly. Finally, there comes a perfect occasion:  to surprise my mom with the new dish for the Mother's Day! The effect was amazing. Try it yourself!

Sushi Rice

Preparation:

90 minutes, 6 people

Ingridients:

1 1/2 cup sushi rice

1 1/2 cup water

Seasoning

3 tblsp light wine vinegar

2 tblsp sugar

1 1/2 teaspoons salt

Method:

Wash rice, soak for a minimum of 30 minutes, pour the water and cook according to the usual recipe.

Spices mix in a mug.

Place rice in a bowl (it can NOT be a metal one) and using a flat, wooden spoon loosen it, stirring from the bottom.

Pour the seasoning on rice and stir well.

Let the rice cool down within the room temperature under a cloth. (do not put it in the fridge!).

Sushi-kappa-maki

Preparation:

20 minutes

Ingridients: 

Stuffed Wafer Roulade

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Preparation:

15-20 minutes, 4 people. 

Ingridients:

half a stick of butter 
3-4 tblsp of sugar
2 tblsp cocoa powder
1-2 tblsp of gelatin 
a handful of crashed walnuts
1 wafer 
1 banana

Method:

Melt butter, sugar and cocoa powder in a pot. Taste it, if it's too bitter add more sugar. Dissolve gelatin with a hot water in a glass (use as little water as possible, but make sure you obtain liquid). 

Add gelatin liquid into the chocolate mixture. Add crushed walnuts (you can also add raisins, petit beurre biscuits or some other nuts if you like). Bring it to a boil and the turn out the heat, put the pot aside and wait until it thickens slightly.

Distribute the chocolate mixture on the wafer, it will soften the wafer. Take a rather straight banana, put inside and roll up the wafer. Wrap it in an aluminium foil and refrigerate. 

Cut into pieces before serving. 

Potatoes a la Savoyarde

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Potatoes a la savoyage is a classic French dish which goes well almost with any meat. 

Preparation:

85 minutes, 4-6 people

Ingridients:

650 g medium size potatoes 

250 ml of cream 

250 ml of milk

80 g grated Emmentaler cheese 

1/2 garlic cloves minced

a pinch of nutmeg 

salt, pepper

Method:

Wash potatoes, peel and cut into 3 mm thick slices. Sprinkle with salt, stir and leave it for 10 minutes to soften. 

In a capacious saucepan combine cream with milk. Stir, season with salt and boil on a high heat, then reduce the heat and cook further for about 5 minutes. 

Rub baking pan with garlic from the inside. 

Gently squeeze the potatoes, put into the saucepan with milk and cream. Boil and remove from heat then place it in baking pan (potato layer should not be thicker than 3 cm - if necessary use two or more baking pans). Slightly sprinkle with nutmeg (be careful not to overdo it, if you add too much nutmeg the dish will be bitter) add cheese on the top and bake for 40-45 minutes in a preheated to a temperature of 130 C degrees oven. Serve hot. 

Shrimp Cocktail

Preparation: 20 minutes

Ingridients:

30 g of frozen shrimp

1 teaspoon cogniac

1 tblsp horseradish

1 1/2 tblsp ketchup

4 green lettuce leaves

4 tblsp mayonnaise

2 medium oranges

a pinch of salt, pepper, tabasco

Method:

Defrost shrimps, mix with cognac and leave in a cool place for about 15 minutes.

Mix mayonnaise, horseradish, ketchup and spices. Be careful, you don't want to add too much ketchup! (just make sure your mixture is slightly pink). Then mix shimps with the sauce. 

Divide washed and dried lettuce into small pieces. Peel oranges, remove white skin parts and cut the rest into small pieces. 

Place lettuce into the cocktail cups, add oranges, shrimp mixture and again some lettuce on the top. Leave in a cool place before serving. 

Deep Fried Crab Sticks

Ingridients:

1 package of crab sticks
0,5 kg flour
1 cup of water
1 cup of beer
pinch of salt
oil for frying

Method:

Batter

Mix well in a bowl: flour, water, beer, add pinch of salt. Leave it for half an hour to thicken. 

Cut crab sticks into smaller pieces and dip in batter each piece. 

Deep fry it until golden brown. Dry with a towel. 

Best served with garlic sauce or some other dip. 

Tartar Sauce

Simple tartar sauce goes well for deep fried food, such as fried cheese, seafood, or meatballs.

Ingridients:

100 g light mayonnaise
1 onion, chopped
1 pickle
1 tablespoon lemon juice
1 tablespoon mustard
1 tablespoon parsley
salt, pepper to taste

Method:

In a bowl, mix together mayonnaise, mustard, pickle, and onion. Stir in lemon juice. Season to taste with salt and pepper.