Our next-door neighbours are very kind and they regularly share their garden harvests with us. Now I have a bucketful of Lemons! I am so grateful because our lemon trees have never produced fruit and I always have to buy them. Today I baked these Lemon flavoured scones based on Auntie Lorna’s Scone recipe. I …
Red Cabbage is very crunchy. For this salad, I slightly soften it first. You can use your favourite Coleslaw dressing, but it shouldn’t be too sweet, as Sweet Corn adds lovely sweet flavour to it. Makes 4 Servings Ingredients 300g Red Cabbage *1/6 of large head1 Carrot1/2 teaspoon Salt1/2 cup Corn Kernels *Frozen Kernels are …
My ‘Basic Sweet Bread Dough’ is very versatile. Today I added Ground Cinnamon and Sultanas to make this delicious bread. You might wish to use Raisins rather than Sultanas. Orange Peel is a good addition. Loaf Tin Standard Loaf Tin Ingredients 1/2 cup Warm Milk2 teaspoons Dry Yeast1 & 3/4 cups Bread Flour *plus extra …
Deep-frying is a very popular method to cook Eggplant for this dish, but I would much prefer pan-frying as Eggplant sucks up a lot of Oil. This dipping sauce with meltingly soft Eggplant is absolutely delicious. Chill it and enjoy with cold noodles. Makes 4 Servings Ingredients 1 medium Eggplant *about 250g1/2 Green Capsicum *optionalOil …
Japan’s southern island Okinawa has a traditional sweet called ‘Chinbing’. It is a thin pancake similar to Crepe, but its texture is similar to Mochi. It’s a very simple sweet, but absolutely delicious. Makes 12 Pancakes Ingredients 1 cup Self-Raising Flour *OR Plain Flour & 1 teaspoon Baking Powder1 pinch Salt1/2 cup Muscovado *firmly packed1 …
My ‘Asparagus Butter Takikomigohan’ is delicious, but Asparagus turns quite soft as it is cooked with Rice. Then I created this Mazegohan version. Asparagus is mixed with cooked Rice, so it retains crunchiness. It is Butter & Soy Sauce flavoured. I am very happy with the result. Makes 4 Servings Ingredients 2 cups (*180ml cup) …
Tofu is becoming more popular as a plant-based protein. I use it quite often for many dishes. When Tofu is fried, outer parts become crunchy, and add extra texture and flavour. Fried Tofu is great for salads. Makes 4 Servings Ingredients 200g Firm TofuSaltOil for cooking3 to 4 cupfuls Vegetables of your choice*Note: Today I …
When I make coffee flavoured cookies and cakes, I usually add Instant Coffee Granules, but today I added ground Coffee Beans to these cupcakes. You know Coffee Beans are edible. For extra coffee flavour, I spread Coffee Butter Cream on top. The smell was amazing! Makes 12 Cupcakes Ingredients 125g Butter *softened1/2 cup Caster Sugar2 …
I first came across this ‘Cold Ramen Noodles’ that is supposed to be eaten with a dipping sauce at my sister’s house. She served it to me with nothing else. To be honest, I was not very impressed with the dish she served, but I liked the idea to eat cold Ramen Noodles with a …
Shortbread is my absolute favourite cookies. I sometimes add extra ingredients to make different flavoured Shortbread Cookies. My ‘Matcha & Pistachio Butter Biscuits’ is based on my ‘Shortbread’ recipe. Today I added Lemon Zest and Lemon Juice. These cookies taste as good as ‘My Melting Moments’. Makes 24 x 4.5cm Round Cookies Ingredients 125g Butter …
There is a very popular Donburi (Rice Bowl) dish called ‘Gyū Don’ and there is Udon Noodle version of it. However, there are different methods to cook it. In the region where I grew up, thinly sliced Beef is cooked in Dashi based soup and it is not sweet. In other regions, especially in eastern …
This food is called ‘Ohagi’ in Japan. There is an almost identical food called ‘Bota Mochi’. During the equinoctial weeks in Spring and Autumn, this food is traditionally prepared. It is basically a ball of slightly pounded glutenous rice covered with Sweet Azuki Paste. Kinako (finely ground Roasted Soy Beans) mixed with Sugar is another …
