Apple Clafoutis is one of my favorite desserts, which I make during the cold winter season. Apples of different kinds come in abundance, although unsure whether this can be classified as a ‘vegan dessert’, the volume of apples: 70% verses the egg dough: 30% tends to feel quite healthy and not too filling. The recipe has already been introduced in the past so if you are interested in my recipe, here is the link with a slide show recipe or below. Apple Clafoutis|アップルクラフティ For the filling 3medium apple 30g salt free butter 30g brown sugar For the batter 60g Cake Flour or Gluten Free Cake Flour 60g brown sugar 3 Eggs 100cc Milk 100cc Fresh Cream 100cc Beer or Carbonated Water Instructions Cut the apple to approx 2 cm wide, remove the core, peel the apples.2. Place butter in a frying pan, add the apple and sugar, pan fry at low heat. Grill the apples until the apples are soft and cooked.3. Apply butter (appropriate amount) inside a heat-resistant dish and evenly sprinkle sugar (appropriate …
Once in a while, I start looking for new ‘chocolate’ cake recipes, despite many in my recipe archive. Depending on the degree of my “chocolate crave”, recipes which catch my eye tend to drastically differ from brownies to gateaux cakes to soft ganache types. This recipe is taken from one of my favorite blog site – Londonbakes.com It’s a gluten free recipe site but recipes covered to my own needs. It works for me! I made the cupcake base for my lovely neices to decorate during Christmas. PETITE CHOCOLATE CUPCAKES INGREDIENTS Recipe in courtesy of : Londonbakes.com For the cakes: 135g (1 stick + 1 tablespoon) unsalted butter, at room temperature plus extra for greasing the muffin tins 60g brown sugar 80g all purpose flour 25g ground almonds 1/3 teaspoon baking soda 1/3 teaspoon baking powder 1/2 teaspoon sea salt 3 tablespoons cocoa powder 40ml (1/4 cup) hot water 75g (3 oz) dark chocolate 2 large eggs, at room temperature 1/2 teaspoon vanilla bean paste (optional) 40ml yoghurt INSTRUCTIONS Preheat the oven to 180C/350F (fan) …
I often wonder why we love to organize our time into segments; minutes, hours, weeks, months and then years. Every moment of our lives must be just as precious as any but the accomplishment of completion, achievement bringing satisfaction quite often is measured by time, I the same. Year 2018 had been quite a turbulent year to our family, not as gentle as we hoped and expected it to be. My husband underwent surgery after cancer test claimed in doubt, my daughter is suffering from serious migraine attacks unfortunately with no successful remedy disabling her daily life. Unfortunately we do not live in a world of fantasies, miracles and abracadabras, nor do I have a magic wand to let troubles and worries go away. But this is the start of a brand new year 2019. Letting our worries aside, January 1st which we call ‘gantan‘ in Japan, calls for a day to celebrate with gratitude from our hearts. Although we have our own traditional ritual food for New Years Day, ‘osechi’ ; I’ve decided …
Banana muffins being one of my favorites, the bananas come in handy but seemingly with a glimpse….they start go ripe and not quite scrumptious for fresh consumption, that’s when they go into the muffin at a perfect match and timing. With the banana muffin, chocolate chips tend to be one of my regular ingredients (which you can never go wrong) but today feeling slightly creative, explored to find a different partner…hum! maybe…carrots. I grated (shredded) the carrots and tried mixing it into the banana muffin.
Apples are slowly disappearing until come next winter. The early birds (year harvest) start appearing around the end of August ~ early October, which implicates that the rest -non-sesasonal apples sold in stores are probably kept in storage. Being a fruit lover, ‘Apple Claufoutis‘ is one of my husband’s favorite cakes (pies?). He prefers more fruit than batter so I tend to increase the proportion of fruit than than the normal recipe. The Apple Cloufoutis is so simple, nobody can get this wrong. The recipe is here to click! 「林檎」大好き。リンゴはいつの時期でもスーパーで切らすことなく売られていますが、、実は8月〜10月が収穫時期なのですよね。保存技術がよほどいいのか、質のいいリンゴは一年中手に入ります。（ありがたいことに） フルーツ大好きな主人の大好物の一つとも言える「アップルクラフティ」。我が家のアップルクラフティはアップルの量の方が生地より多いのが特徴。どちらかというとアップルの間に生地が少々ある、、リンゴ焼きケーキです。 レシピ、作り方、いたって簡単です。ご興味のある方はこちらからレシピリンク。 Slide show of ‘Making Apple Claufoutis’ ｜アップルクラフティの作り方 保存保存 保存保存 保存保存 保存保存 保存保存 保存保存
I just love ‘apple + cake’ so I keep looking for different recipes to improve my various apple cake recipes.
Rice flour. Brown rice flour. Black rice flour. There is a quite a few available in Japan, a ‘rice’ country. Rice flour is often used for ‘gluten free’ food.
Soba, buckwheat noodles is one amongst many of my favorite foods. Soba is an extremely popular food to the Japanese. Different type of soba drawn from local soba flour is so diverse, that I must say non-definable.
Merry Christmas! to my blog readers, still some areas enjoying Christmas day or whatever is left of it. We, here in Tokyo are finishing up Christmas Day