Tag: Try the World

Crema Catalana

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Inspired by the Spain Box from Try the World, I made the Crema Catalana recipe from their online magazine with my own twist to it.

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The original recipe is below:

INGREDIENTS

  • 4 egg yolks
  • ¼ cup sugar
  • 2½ Tbsp. cornstarch
  • 2 cups plus 2 Tbsp. milk
  • Grated zest of ½ orange (or in my case honey!)
  • Pinch of salt
  • 4 Tbsp. P. Listo jam
  • 4 Tbsp. sugar

DIRECTIONS

1. In a small bowl using a hand held mixer, beat together the egg yolks and sugar until pale and creamy, about 5 minutes. In a separate, larger bowl, whisk together the cornstarch and 2 tablespoons milk until the cornstarch dissolves.

2. In a saucepan, combine the remaining 2 cups milk, orange zest, and salt. Heat over moderate heat, stirring constantly, until small bubbles form along the edge of the saucepan. Once the bubbles appear, lower the heat to keep warm.

3. Add the egg and sugar mixture to the cornstarch mixture and whisk until homogenous. Slowly pour in the warm milk, whisking constantly, until smooth and homogenous, then pour back into the saucepan. Heat the mixture over low heat, stirring constantly with a spoon, until it thickens, 10 to 12 minutes. Do not allow to boil.

4. Pour the mixture into 4 ramekins, then cover and chill in the refrigerator until firm, at least 3 hours.

6. Remove the ramekins from the fridge and spoon 1 tablespoon of the jam onto each custard. Sprinkle with the sugar, then broil until the tops are caramelized, about 5 minutes. Serve immediately.

Note that instead of using orange zest, I added about a tablespoon of an organic lavender honey that I have newly acquired and which is absolutely delectable.

I had never cooked with ramekins before, so I bought mine from Crate & Barrel (only $2.95 per dish!)  on the way home from work one day and am so excited to have them as a new addition to my kitchen!

I’m disappointed because I didn’t have a torch to really get the sugar bubbled and crispy, instead I broiled mine in the oven for a few minutes. They were still sweet and delicious though!

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Enjoy ❤

Sweet Lingonberry Crepes with Cream Filling

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Crepes are one of my all-time favorite indulgences. Ever since I had my first one in fourth grade made by my favorite teacher in French class, I’ve been hooked. The great thing about them is that they can be oh-so sweet and bursting with Nutella, sugar, and fruits, or they can be excessively savory with creamy French cheeses and sliced meats. When Try the World surprised us with their most recent subscription box featuring Sweden that offers mouth-watering goodies like Elderflower Saft Syrup and Lingonberry Preserves, I knew instantly what I wanted to make. If you’re interested in learning more about Try the World, here is the link to our introductory blog post or check out their website and use our discount code “bonvoyage” for 15% off!

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Crepe Recipe (adapted from here)

Ingredients:

  • 2 cups flour
  • 4 eggs
  • 1 cup milk
  • 1 cup water
  • ½ teaspoon salt
  • 4 tablespoon butter, melted
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon of vanilla extract

Directions:

  1. In a large mixing bowl, whisk flour and eggs (texture of dough will be a bit tough and sticky). Slowly add milk and water stirring until smooth. Add salt, butter, sugar, and extract and continue beating until smooth.
  2. Heat and oil pan to medium high temperature. Pour about ¼ cup of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly in a circle that covers the whole frying pan.
  3. Cook crepe for about 1 to 2 minutes until the bottom is light brown. Loosen with a spatula, and turn crepe over and cook its other side for about 1 minute.
  4. Remove from the crepe from heat and onto a plate and spread cream filling (see below) in the middle and roll crepe and top with Lingonberry Preserves or other sweet jams, fruit, chocolate, powdered sugar or even whipped cream! This recipe makes a of crepes (around 20) so repeat, repeat, repeat, and eat, eat, eat!

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Cream Cheese Filling with Elderflower Saft (adapted from here)

  1. 1 (8 ounce) package Cream Cheese
  2. 1/3 cup Sugar
  3. 2 tablespoons of Elderflower Saft
  4. 1 teaspoon Vanilla Extract
  5. 1 teaspoon of lemon juice (optional)

Combine all ingredients into a mixing bowl.  Using a hand mixer blend together until light and creamy.  Transfer to a bowl until ready to use.

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Since the recipe made so many crepes, I actually added dark chocolate chips and Try the World’s Holiday Box Italian Hazelnut Spread after flipping the crepe over the first time on the heat. I put the toppings on the crepe while it was still in the pan and then folded it four ways to create the traditional triangular shape!

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Bon Appetit! ❤

Asian Fusion Chicken Curry Noodles

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By Natalie Anne ❤

This is probably the tastiest dish I have ever made, and I want to eat it over and over and over again.So you should make it and love it too.

I used the following ingredients from my Japan and Thailand Try the World boxes:

Akagi Soba Noodles, Massaman Red Curry Paste, Umami Ponzu Soy Sauce, Nori Seaweed Sheets

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The recipe was adapted from Table for Two (serves 3-4):

Sauce Ingredients:

  • 1/4 cup soy sauce
  • 1/4 cup of water
  • 1-2 tablespoons honey (I like it a little sweet!)
  • 1 tablespoon of (dark) brown sugar
  • 1 teaspoon grated ginger

Dish Ingredients:

  • 3 cloves garlic
  • 1/2 red onion
  • 1 large boneless, skinless chicken breast or chicken strips cut into pieces
  • 1 tablespoon coconut oil
  • 1 egg (optional)
  • chopped cilantro
  • 2 Seaweed sheets

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  1. Boil the Soba noodles in lightly salted water for 5-6 minutes (I used the 9.5 OZ package of noodles) and drain.
  2. Mix the following sauce ingredients all together in a bowl and set aside.
  3. In a pan over medium heat add 3 cloves of minced garlic, chopped red onion, and a tablespoon of coconut oil. (Optional additions: carrots and mushrooms)
  4. After simmering for 5 minutes, I scrambled in an egg to the mixture for two minutes and then added the chopped chicken. Cook until the chicken is completely cooked through.
  5. Add the sauce mixture over everything, stir well and simmer for 4-5 minutes.
  6. Toss the Soba noodles and shredded seaweed with everything.
  7. Top with cilantro leaves (maybe even bean sprouts and/or peanuts) and enjoy!

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Japanese Matcha Shortbread Cookies

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By Natalie Anne ❤

I’ve been so obsessed with my Thailand Box from Try the World that I accidentally neglected my Japan Box, which has so much to offer. So yesterday during a lazy Sunday, I decided to get out my Japan Box and make a recipe. I saw one for these Matcha Shortbread Cookies and knew I had found my answer. My mother gave me a Totoro rolling pin for Christmas I had been dying to use so this was the perfect recipe!I cut the recipe in half, since I was low on butter and didn’t need want to tempt myself with 24 cookies in my apartment.

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I followed the recipe, with one small twist of using half brown sugar/half white sugar for the sugar portion of the recipe. Other than that, I followed the same ingredients and directions from TTW’s recipe and they turned out so cute and delicious:

INGREDIENTS

  • 2 cups flour, plus more for rolling
  • 2 Tbsp. matcha green tea powder
  • ½ tsp. salt
  • 2 sticks butter, at room temperature
  • ½ cup sugar

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DIRECTIONS

1. Combine the flour, matcha, and salt in a small bowl. In a medium bowl, beat the butter until creamy, about 5 minutes. Add the sugar and continue to beat until light and fluffy, about 2 minutes more. Gently stir in the flour mixture until just incorporated.

2. Place a piece of parchment paper on a work surface and dust with flour. Roll the cookie dough to ¼-inch thick. Chill until firm, about 30 minutes.

3. Preheat the oven to 325°F and line two baking sheets with parchment paper. Cut out cookie rounds using a cookie-cutter and transfer to the baking sheets. Gather, roll, and cut out the scraps once more. Chill until firm, about 10 minutes.

4. Bake until a knife inserted into the middle of a cookie comes out clean, about 15 minutes. Cool on a wire rack and serve. Store in an airtight container for up to 2 weeks.

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Red Curry with Chicken and Avocado + Jasberry Rice Pudding with Mango

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by Myles Katherine ❤

Curry is one of my favorite dishes to make because you can improvise using whatever vegetables you have in your house. I could hardly wait to try the Red Curry from my Try the World Thailand Box (read more about Try the World here) because I’ve heard such great things about it. For dessert, Jasberry Rice Pudding with sliced mango. My sister made the Jasberry Rice Pudding with Banana slices earlier this week. If you don’t want to sign up for the subscription boxes, you can still order these ingredients (like the Jasberry Rice and Nittaya Curry Paste) from their online store!

I adapted the recipes to serve 2 instead of 4, and used chicken instead of beef. I also didn’t have fish sauce so I used soy sauce for the salty flavor. 🙂

RED CURRY WITH CHICKEN AND AVOCADO

Ingredients:

From the Try the World Thailand Box

– 2-3 TBSP Nittaya Thai Curry paste (can be substituted with other curry pastes)
– 1 cup cooked Jasberry rice (can be substituted with white or brown rice)

From Your Pantry

– 1 14.0z can of coconut milk
– 1 TBSP soy sauce or 1 TBSP fish sauce
-2 TBSP Tamarind Concentrate or 1/2 TBSP Tamarind Paste
– 1 TSP sugar

Fresh Meat & Produce:

-4 Fresh Kaffir Lime Leave (optional)
– 1 Russet Potato, peeled and diced
– 1 Sweet Potato, peeled and diced
– 1 Large Carrot, cut lenthwise and sliced 1/4 inch thin
– 1/4 cup basil (with stems)
– 1/2 pound boneless white chicken, sliced
– 1/4 small onion, thinly sliced
-2 cloves of garlic, chopped
– 1/4 red bell pepper, sliced, for garnish
-1/2 avocado, diced

Directions:

  1. Heat a skillet over moderate heat. Combine 3 to 5 tablespoons of the thick coconut cream from the tops of the can with the curry paste and lime leaves. Transfer to a pot and cook until fragrant and browned, about 3 minutes.
  2. Add the remaining coconut milk and bring to a boil. Add the potatoes, carrots and basil leaves and continue to boil until reduced by a quarter, 5 to 10 minutes.

3. Add the chicken, onion, garlic, soy sauce or fish sauce, tamarind concentrate and sugar. Reduce the heat and let simmer until the chicken and vegetables are cooked through, about 20 minutes.

4. Add the avocado and mix in until warm. Transfer to two plates, garnish with bell peppers, and serve with the cooked rice.

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JASBERRY RICE PUDDING WITH MANGO
(adapted from Try the World – serves 2)

Ingredients:

From the Try the World Thailand Box

-1/2 cup Jasberry Rice

From Your Pantry

-1/4 TSP salt
– 1/2 13.7 oz can coconut cream, stirred
– 1/8  cup brown sugar
– Fruit (optional), for garnish

Directions:

  1. Bring the rice, salt and 2 and 1/4 cups of water to a boil. Cover, reduce the heat, and let simmer for 35 minutes. Strain, then return to the pot. Stir in 1/2 cup of coconut milk and the sugar and bring to a boil over high heat, then reduce and let simmer, stirring occasionally for about 20 minutes. Let cool.
  2. Transfer to two bowls, add the remaining coconut milk, and garnish with fruit.

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