Wearingothegreencake Recipes

WEARING O' GREEN CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13x9-in. baking dish. Cool on a wire rack 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside., With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate. , In a large bowl, whisk milk and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving.

HOTTEOK KOREAN PANCAKE RECIPE

Steps:

• Combine the water, sugar, yeast, salt, and vegetable oil in a large bowl and stir well to dissolve the yeast. (The water should be warm, just below too warm to touch.)
• Stir in the flour and knead the dough in the bowl until smooth, about two minutes. (The dough will be very sticky. It will feel less like "kneading" and more like just moving around sticky paste.)
• Cover the bowl with plastic wrap and let stand at room temperature until the dough doubles in size. (About one hour.)
• With well-oiled hands, knead the dough in the bowl for five minutes to deflate the gas bubbles and make it smooth again. Re-cover with plastic wrap and let rest at room temperature for another 30 minutes.
• Combine all of the filling ingredients in a small bowl, mix well.
• Dust a large cutting board with the 1/3 cup flour.
• With well-oiled hands, knead the dough in the bowl to deflate the gas bubbles, about five minutes.
• Transfer the sticky dough to the board and shape it into a ball. With floured hands, divide the dough into 8 equal pieces. Shape each piece into a ball.
• Flour your hands, flatten one ball of dough and spoon about 2 tbsp of filling in the center. Gather the edges together and pinch to seal. Repeat for all 8 balls of dough. (You can cover the filled balls with plastic wrap to prevent drying, or work quickly.)
• Heat a 10- to 12-inch nonstick skillet over medium heat. Add about 1-2 tablespoons of vegetable oil and swirl the skillet to coat evenly.
• Place the filled hotteok in the skillet, seam side down. (I fried two at a time, be careful not to crowd the pan.)
• When the bottom turns light golden brown, about 1-2 minutes, turn the hotteok over and press each one down using the hotteok press (or back of spatula) to make a thin disc.
• Cook for another 1-2 minutes on the second side, until you start to see the syrup through the dough. Be careful not to let the syrup leak out and burn.
• Carefully remove the hotteok from the pan and set aside on a plate lined with wax paper. Don't stack the hot hotteok on top of each other.
• Wipe the skillet clean using a paper towel and tongs, and add clean oil. Repeat the frying process for the remaining hotteok.
• Enjoy immediately. (Remember the filling will be very hot!)

GREEN CAKE

Steps:

• Make cake mix as directed on box except that in the place of water put pineapple juice. Bake according to the cake mix directions and take right from oven and place in freezer. Cake is ready to frost when cool on the bottom to touch.
• Mix crushed pineapple, instant pistachio pudding, and whipped topping together with a spoon, do not use an electric mixer. Frost cake and refrigerate for at least one hour. You must keep this cake refrigerated until ready to serve and then also keep any leftovers refrigerated.

EASY PANCAKES

Steps:

• Crack the eggs into a blender, then add the flour, milk and 1 pinch of sea salt, and blitz until smooth.
• Pour into a bowl and leave to stand for 15 minutes.
• Melt the butter (or a drizzle of oil if you want to be a bit healthier) in a large non-stick frying pan on a medium heat, then tilt the pan so the butter coats the surface.
• Pour in 1 ladle of batter and tilt again, so that the batter spreads all over the base, then cook for 1 to 2 minutes, or until it starts to come away from the sides.
• Once golden underneath, flip the pancake over and cook for 1 further minute, or until cooked through.
• Serve straightaway with your favourite topping.

THE PERFECT CHOCOLATE CAKE

Steps:

• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
• In another bowl, combine the buttermilk, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into two 8-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
• Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

GREEN TEA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs together in a bowl using an electric mixer on medium speed until volume doubles or triples, about 7 minutes. In the following order, add sugar, honey, flour, baking powder, green tea powder, and water to eggs, beating 15 to 30 seconds before each addition. Pour batter into a 9-inch cake pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

WEARING O' THE GREEN CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking dish.
• Cool for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.
• With a meat fork or wooden skewer, poke holes about 2 inches apart into cooled cake.
• Slowly pour gelatin over cake; refrigerate.
• In a bowl, whisk milk and pudding mix for 2 minutes or until soft-set.
• Fold in whipped topping.
• Spread over cake.
• Decorate with sprinkles.
• Cover and refrigerate until serving.

KOREAN VEGETABLE PANCAKE (JEON)

Steps:

• Place all vegetable in a large bowl. (Use s a food processor to grate the squash, carrot and potatoes, it makes the recipe much faster.)
• Stir flour into vegetables until well distributed.
• Add egg and ¾ cup water, stir. If batter is very stiff add remaining ¼ cup of water.
• Stir in salt and pepper
• Heat ½ tbsp olive oil or vegetable oil in a skillet and swirl to coat pan bottom. Place ¼ cup of batter in skillet and use wooden spoon or spatula to spread until thin and evenly distributed (about ¼ inch).
• Fry pancake until golden and crispy, using clean spatula to raise pancake and allow oil to reach beneath (this takes about 3-5 minutes).
• Flip pancake, after 2 minutes drizzle a small amount of sesame oil (1/8 tsp) around the skillet at the outside edge of the pancake. Again, use a spatula to allow the oil to reach completely under the pancake. Make sure that the pancake is tender in the center and very crispy on the outside.
• Remove pancake from skillet and place on a plate covered with a paper towel to absorb excess oil.
• Continue until all pancakes are cooked. Add extra vegetable oil or olive oil between batches as needed.
• Combine soy sauce, rice vinegar, white onion, garlic, sliced jalapeno pepper in a small bowl. Stir to combine. Let ingredients sit together while you cook the pancakes or for several hours, if possible.