(The title is borrowed from an old website that used to exist in the 1990's - "Akane's kitchen of Pain" - where some manga and anime fan published his recipes. He had a cooking style quite close to the one of Akane in Ranma 1/2. I don't remember much of it, except that he recommended eating straight from the pan (so you don't have so much to rinse), and called sesame oil "Tenchi Muyo oil", because his mum would pronounce it "sasami oil" ...)
Anyway. Today's dinner and part of tomorrow's breakfast, if there's any of it left until then:Asparagus baked in paste!
(about 35 specimen, almost enough for one person)
¤ 1 tin of white asparagus left behind by your former tenant
¤ Some flour (not pure wheat if you can avoid it - wheat mixed with rye is tastier)
¤ 2 eggs
¤ Some water
¤ Two big pieces of garlic
¤ Some salt, curry and chilipeppers (or whatever you like and have at hand)
¤ A third egg
Take a bowl and put some flour in it. I never care exactly how much flour I take, but I would guess about 5 dl (mwa hah haa you people who never learned the metric system! I never learned *your* system!!).
Break the eggs into the flour. It's less messy if you make a hole in the flour where you can put the eggs.
Mix the eggs and the flour as well as you can. Press the garlic into the dough, and add the other spices, according to taste. Then add water while mixing the dough all the time, until it's nice and supple, but not so wet it sticks everywhere.
Wash the dough off your hands, so that your hands won't stick while baking. Open the tin of asparagus with your Swiss army knife. (A normal can-opener won't do. I'm serious.)
If you, like me, don't have any rolling pin (because all of it except the handles has mysteriously disappeared), just press the dough somewhat flat with your hands. Then cut it in pieces big enough to wrap around the asparagi. Take an asparagus and wrap it in a piece of dough, pressing and pulling the dough until it covers most of the asparagus.
Now is about the time to remember that you should pre-heat the oven to 180 degrees Celcius. Bring out the baking tray and spread a piece of baking tray paper on it. Now arrange the wrapped asparagi on the tray tightly in interesting geometrical formations.
If you are as smart and experienced with dough as I am, you will neither have any asparagi nor any dough left once you're finished. Just try to adjust the thickness of the dough wrap to the number of asparagi left.
Put the wrapped up asparagi in the oven (about mid-level). They should stay there about 15-20 minutes, or until they are 'ready'.
Ten minutes into the baking you might think of how nicely shiny the stuff could be if you'd brush it with egg. So, take another egg, break it into a cup and get your medium-sized paintbrush (for walls and stuff, because you don't have any sissy 'baking brush'). Make sure it's clean. Then, mix the white and the yolk in the cup, and paint the wrapped asparagi with it. Then put them back in the oven for another ten minutes. (Save the rest of the egg for something nasty you'll cook tomorrow.)
One, two, three, four, five, six, seven, eight, nine, ten ... Whee! All finished! Let them cool down if you can, because the asparagus inside the dough is a bit hot fresh out of the oven.Le spirit dans l'escalier (wise afterthoughts):
1. The asparagi are tough to bite apart, so I ended up eating a piece of dough and the whole asparagus first, then the rest of the dough. Possible solutions: either cut the asparagus in pieces before wrapping it up, or give in to over-civilization and use fork and knife while eating it.
2. A mild dip based on some thick milk product-like stuff wouldn't have been bad at all with this. But once I'd started eating, I was too hungry to go make any.
Posted at 5:22 pm by turukhtan
August 16, 2006 04:25 PM PDT
Joo, tehdään! Seuraavalla kerralla ne varmaan onnistuu vielä paremmin ...
August 16, 2006 07:29 AM PDT
Siis... nää maistuu VARMANA hyvälle, tehdäänkö, kun seuraavan kerran oot täällä?
August 11, 2006 10:58 PM PDT
Well, me too ... The main part just isn't there, and I can't remember if it was like that only now, after my latest tenant, or already after the ones before him. Or if it was actually something I did myself in the period between them ... o_O