All posts filed under: Egg

Frying Pan baked Focaccia|フライパンで焼くフォカッチャ

Following my “Frying Pan baked English Muffin recipe“, this is a simple bread recipe using a similar method, frying pan to bake Foccacia. The focaccia can be adjusted (slightly) to the size of the frying pan and it can be a fun recipe for parties and outdoor events. Frying Pan Baked Foccacia Recipe 【Ingredients】Makes 1 large focaccia Bread Flour・・・・・・・300g Sugar ・・・・・・・・・1 Tbs Salt ・・・・・・・・・・3/4 Tsp Dry Yeast ・・・・・・・・1 Tsp Warm Water ・・・・・・・200ml Olive Oil ・・・・・・・・2 Tbs < MIX > Mix all the ingredients (except the olive oil) in a large bowl and mix until smooth. While mixing together with both you hands and weight, add the butter after 2~3 minutes of mixing. In total, mix for about 10 to 15 minutes occasionally smashing the dough into the bowl to stimulate the surface. When the dough feels like a earlobe texture, smooth and elastic, the it is ready for the next step.  < PRIMARY FERMENTATION > Lightly oil a container with a lid and ferment for approx. an hour at a normal temperature (28 ° C …

Moroccan String Beans Tempura|モロッコいんげんの天ぷら

This is a recipe which I tried from a Japanese distinguished magazine called ‘Kateigaho’. ‘Kateigaho’ is a magazine which introduces Japanese culture to the world from an authentic yet modern Japanese perspective, high-quality contents of beautiful visual contents. The recipe is by a Japanese Italian chef, a ‘fritto’ batter, the batter with the additives of paprika powder, making the tempura slightly orange, quite easy to handle and would come in handy for any type of vegetables which you may want to fry, tempura. I used the ‘Moroccan String Beans’ but any other vegetables such as the green beans family can be of a replacement, or even eggplant, zucchini, onions, etc. etc. [Servings for two] Moroccan String Beans  Flour Deep Fried Oil Orange (for garnish) Beignet (English fritter) [Flour 50 g / Baking powder 1g / Paprika powder 1.6 g / Salt 1 g] Olive Oil 16 g Egg White (1 egg white) 24g approx. Remove the streaks and clean up the Moroccan string beans. Make the Beignet dough, by blending all the dry ingredients in …

Apple Clafoutis & Carrot Cake

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 …

Apple Claufoutis | アップル・クラフティ

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

New Year’s multi-culture washoku | 2018年に願う「彩り」元旦

New Years Day, dinner. For us Japanese, New Year’s celebration is a traditional event, most likely THE important day of the year in which we celebrate the day with ‘traditional Japanese osechi’. If anyone of the readers are curious of what ‘osechi is?’, many sites will explain the meaning of some of the osechi dishes. This year I decided to venture out from the tradition to a somewhat non-tradtional ‘washoku cuisine’ to something which I call it ‘multi-cultured washoku’.

Le gâteau invisible citron myrtille| ガトー・インビジブル レモンとブルーベリー

A couple of months ago, I’ve posted this ‘Invisible Cake’ which turned out to be a ‘Visible Cake’ .  My over zeal of adding too much fruit made it into a different cake, this time around successfully concluded the ‘Invisible Cake’ with apples, blueberries and lemon flavor – Le gâteau invisible citron myrtille| ガトー・インビジブル レモンとブルーベリー   数ヶ月前に「インビジブル・ケーキ」が「ヴィシブル・ケーキ」に変身した以来の挑戦 – 「ガトー・インビジブル レモンとブルーベリー」今回は比較的成功したみたいです。やはり多いほど美味しいわけではなく、、限度は大切。今の季節のブルーベリーをたっぷり一層に加え、冷蔵庫で冷やすと夏の涼しいスィーツに最適。 フランス人はこのクレープ生地が大好き。卵生地を簡単に美味しい食べ物にかえていくのが得意でうまい。このスィーツはそんな気迫から誕生したことを感じられます。 イギリスではブレッドプディングと言ったもっと胃に重い卵生地がありますが、、やはり国と食文化の違いはここでも感じられますね(笑) レシピはオレンジページさんのLE GATEAU INVISIBLEという本から作っています。フルーツはリンゴをベースにしたケーキからリンゴ以外の果物(洋梨、さつまいも、マンゴー、人参、柿)そして甘くない野菜バージョンもありますのでご興味のある方は是非。レシピ本としてはなかなかいいアイディア満載でした。       Le gâteau invisible citron myrtille Recipe – < To Make | 18cm x 8.5cm x 6cm Cake Tin > <Basic Ingredients for the batter > 2 eggs 50 g granulated sugar 1/2 lemon peel 1 teaspoon lemon juice 50 g melted butter 70ml milk 80g cake flour 1 teaspoon cinnamon powder ( to your liking ) or cardamonn <Fruit> 1 + 1/2 Apple ( 300 g) 120g (1 pack) Blueberry Almond Slices (Top Decoration) <TO MAKE> Break the eggs into a bowl, add the sugar and whisk until the mixture whitens. Then add the milk, melted butter, lemon peel and lemon juice and mix well. Mix the sifted flour, …

Custard Bread Pudding | Pain Perdu| カスタードブレッドプディング

Pain Perdu, this directly translates as ‘French Toast‘ but although one of my favorite bakery in Tokyo makes a Pain Perdu – to me it is equivalent to what I or we used to call ‘Bread Pudding’ or ‘Custard Bread Pudding’ in the British-Irish food culture.