All posts filed under: Fruit

Apple favorites…TARTE TATIN |タルト・タタン

Not quite the season for apples, but apple desserts are my favorites as with my daughter. We were having a family gathering to celebrate our youngest grandson’s 2nd year old birthday, July 3rd; which I was envisioning a “TARTE TATIN” birthday cake. I thought about it and thought twice….the visual look, the color of “TARTE TATIN” may just be too grim for yet a boy celebrating his second birthday. Humm…..the cake was already in the refrigerator for the following day. 2歳の孫、S君の誕生日会のケーキ。家族全員、フルーツ好き。特にアップル系が大好きな娘のことを思い、よし!タルトタタンがいいわ!と力を入れて前日に作り始めました。しかし、制作途中、どうしてもビジュアル的に出来上がりが地味?と悩みながら、タルトタタンは既に出来上がり冷蔵庫で次の日を待つ事態になっていました。S君の誕生フォトアルバムには地味〜なケーキが一生残されるか、、と思い行きや、、これはあかんわ。結局ケーキは二つ。S君専用の誕生日ケーキも出来上がりました。 Since ‘apples’ are off-season, I have used a small imported apple from New Zealand called ‘JAZZ’ which I see often at markets in Tokyo. The price is probably half of our domestic apples and since I required at least 10 medium size apples, I ended up using 18 JAZZ apples which did the job perfectly. 紅玉が美味しいけど、、時期外れのリンゴは高い。都内では一つ150円近くもするので大量にリンゴを使いたい私としては試しにニュージーランド輸入のJAZZリンゴを使用してみました。小ぶりなリンゴなので紅玉の倍の量は必要です。半信半疑でしたがとても美味しいタルトタタンが出来上がりました。 また、このタルトタタンは今まで作ったもので一番簡単でした。リンゴを剥いて→キャラメルでsauté→リンゴをキャラメルソースで煮る→パイ生地を被せて30分焼成→一晩冷蔵庫で寝かせるというシンプルなプロセスです。失敗がないレシピなので是非リンゴlovers 試してみてください。レシピは⬇️ The process is quite simple – saute first and then stew the apples in caramel sugar and pop it in the oven with a pastry dough covering the apples. I would assume this recipe may be …

March 3rd Hinamatsuri | ‘Girl’s Day’

March 3rd is a traditional day observed in Japan called ‘Hinamatsuri’ or ‘Dolls Festival’ or ‘Girls Day’. Ceramic dolls are displayed in each household to pray for continued health and happiness for their daughter. The ceramic dolls are dressed in traditional kimonos, displayed on red carpet steps, ornamental dolls representing the Emperor, Empress, attendants, and musicians in traditional court dress of the Heian period.  The ‘Hinamatsuri’ dolls are (used to be) inherited through generations, although perhaps not any more. To celebrate ‘Hinamatsuri‘, the most common food prepared is the ‘Chirashi-Sushi‘ (The word “chirashi” means “scattered,” so this is basically a big bowl of rice mixed with fish, vegetables, and additional ingredients of your choice.) However, this year applying the idea of a petite four cake, cube sponge cakes were simulated into a step like stage base, Emperor and Empress made of felt cloth, the stage base decorated with (her adoration) strawberries to simulate the other attendants of the Hinamatsuri festival.

Welcome 2019

  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 …

jamming season…apricot works |6月の杏ジャム作り

This cooking file backdates to the end of June when ‘apricots’ were in full season. (PS….Gee…apologies…it’s already mid-August. ) Anyway, this is my annual ‘apricot work’ which is never missed nor never neglected, apricots jam being one of my husband’s favorite jams. 6月末に「杏」シーズンは終わり、ブログを出さずに、、すでに真夏の8月です。(恥) 毎年欠かさずに作っている「杏」ジャムやコンポート。すでに着々とケーキになったり、夏のゼリーの食材になったりと楽しませてくれる「杏」です。 ジャムもコンポートも作り方は決して難してくありません。綺麗な色のジャムが出来上がりますよ。     Apricots split in half, sugar sprinkled and stewed to ‘jam’ thickness.       This is an APRICOT COMPOTE. Apricot stirred in syrup at low heat. Once the apricots seem cooked, it is basically done.  Make sure that the jars are well sterilized and seal the jam over boiling hot water for better preservation.             Apricot Jam Recipe Apricot 100% (Example 1 kg of Apricots) Crystal or Brown Sugar 20% of weight of Apricot (200g) Lemon Juice – 1 per 1kg of Apricots (1 Lemon) For the Jam Wash the apricots and remove any rotten parts. Drop the apricots in boiling water for approximately 15 seconds to sterilize from surface skin bacteria. Slice the apricot into half and remove the seed. Accurately weigh …

jamming season…ume works

It’s already July, unexpected early arrival of summer (over 2~3 weeks) and departure of a short ‘rainy season’ which depicts an reflection in change climate. Temperatures are soaring to a level beyond body temperature of 36 degrees celsius (all over Japan) and the trend is an annual recurring tendency. Consequently, the harvest of fruits and my jamming works has been bumped up, at least over 2~3 weeks. Nevertheless, June and July being one of busiest jamming season, on being the use of Japanese plums, which we call ‘ume’. It is a sour plum which is used in numerous washoku dishes and no doubt ‘ume’ comprises our basis of our history, culture and Japanese nationality, our identity. Sa-Shi-Su Umeboshi |さしす梅干 ’Umeboshi’ is an authentic Japanese pickles which I am most certain you have encountered at Japanese restaurants or peeking out from the rice balls, ‘onigiri’, a extremely sour pickle made from the Japanese plum called the ‘ume’. The Sa-Shi-Su Umeboshi is not a traditional process but a easy short cut cooking which I’ve made this year and …

Banana Carrot Muffin | バナナ・キャロット・マフィン

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.

gluten free | Blueberry + Apple Crumble Bars | ブルーベリー + アップル バー

「グルテンフリー」。欧米諸国では定着した「グルテンフリー」ですが日本で極少数派の間では聞きますがあまり一般的ではないみたいですね。小麦(グルテン)を食生活から抜くとアレルギーやアトピー性皮膚炎が治ったとかスポーツ選手は身体能力が高くなったとか、、

Tofu Dressing with Persimmon | 柿の白和え

秋の一品、「柿の白和え」。 冬になる前、秋最後の柿。 菜の花と合えるとなんともいえなくキレイな彩りです。和の優しい一品です。 ‘Shiroae‘ is a cooking terminology used in meaning of ‘blending tofu’ or ‘tofu dressing’. Using “smoothend tofu” is an authentic washoku (Japanese) dish in which the ingredients could seasonally vary. Approaching winter and coming to an end of autumn, persimmons come in abundance and blending with boiled field mustard and smoothened tofu makes this osozai, the persimmon shiroae. Recipe is consists of the following, all blended together. 1/2 block of Tofu (dry off the tofu with a paper towel and let is sit under a relatively light weight to ooze off the water inside the tofu) Boiled field mustard (boil the field mustard in boiling hot water) 1 persimmon (peel and cut into 1/8 pieces) 2 tablespoon of white sesame 1 tablespoon of mirin Salt  

British ‘Lardy Cake’ | イギリスの葡萄パン

えっ?イギリスのパン? イギリスのパンで特徴的なパンはあまり思い浮かばないけれど、、何故か、このパンはとても美味しそうに見えて機会があったら「試すファイル」に入っていました。 まぁ〜もっともイギリスはクリスマスケーキ本場の国。レーズンも多種類。フルーツをたっぷりといれて作るクリスマスケーキ。TESCOで買うフルーツパンも意外に美味しかったわ!グレート・ブリティッシュ・シェフのサイトからのレシピなので失敗なしだと願いながら、、クリスマスケーキ風フルーツパンの記憶を思い出しながら「イギリスの葡萄パン」を作ってみました。