It’s Mother’s Day today. Mom often mumbles to reminisce the times in lives once lived in Cork, Ireland for a long period of time. One of her favorite breads being ‘the Irish Barmbrack’,
‘Cheese Curry Bread’, a recipe trial from one of my favorite bakery chef. His shop is located in a residential area of Takanawa (near Shinagawa Station) which his link to fb site – BOULANGERIE SEIJI ASAKURA. He seems to be French Bread baker studied in France and opened up his own shop in the posh residential area of Tokyo.
One of my cooking agendas of the year – How can I simplify bread making ? Danish pastries, croissants..these buttery breads are most probably one among the breads favored by a majority.
October, being the best month for pumpkins. Here is the recipe for – Pumpkin Twist Loaf
This is our second ‘Baking Class’ from a month ago. I had both nieces, Miss M – 4 year old and Miss R – 12 year old. They worked together to make the following breads.
Fun to make ‘CUBE BREAD’… which I made quite a while ago, posted in Instagram but (apologies…) took a while to get around to putting it up as a post with recipes.
The bread scones sold at a convenient store ‘Lawson’ inspired me to test if my croissant/danish recipes will suffice to make the similar bread scone texture (I bought the maple biscuit scone and one other which was like a strawberry biscuit scone, which my husband just loved!) .
‘Savory foods’ seem to be catching on as a trend in Tokyo. Tokyo is a fast moving trendy city, where food is also affected by it’s trend. So…my attempt on a ‘savory muffin’ which can be replaced as a breakfast grab or even a short lunch break. 朝食に一口食べながら仕事に出かけて行く人。 昼食は会議の立て込んでいてちゃんと食べれない人。 欧米ではよくsavory foods (セイバリーフォード）と言って、ピザやマフィンやパンで食事の代用になるものがあります。日本でいう、、カツサンドとかお惣菜パンみたいなものかな？ マフィンを甘くなく人参やごぼうを使ってマフィンに仕立ててみました。意外に美味しいです〜。 Savory Carrot/Gobo Muffin Recipe <Toppings and Fillings> Shredded Carrots + sprinkle olive oil Shredded Gobo Root (steamed for about 15 minutes, sprinkle olive oil and salt) Topping – shredded melting cheese <Muffin Mixture> 2 egg 1/2 cup buttermilk (milk with lemon juice) 2 tbsp sour cream 40g melted butter 3 tbsp flaxseed oil 250g Cake Flour 100g Parmesan Cheese 1+1/2 tsp baking powder 1/2 tsp baking soda 1/2 teaspoon ground nutmeg 1+1/2 teaspoon salt Freshly ground black pepper 20-30g Diced Green Leaks 100g Green Peas Preheat to 180C/350°. Lightly butter or grease or line a muffin tin. In a bowl, mix together the flour, baking powder, baking soda, salt, nutmeg , parmesan cheese. Add the green leaks …
Spring brings back a lot of rain to prepare the plants for the coming new season. It is also gives me some inspiration, especially ‘time’ on a rainy day to bake an assortment of breads which I keep stored in the freezer, variety of breakfast breads for each morning enjoyment.
Just a slight change in the ingredients make a different ‘yet another copycat’ recipe. The last one was with dried cranberries. This one is with blueberries