All posts filed under: Party

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 …

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 …

Citrus wrapped Roast Pork |美生柑 豚ロースト

‘Citrus grandis‘, a milder citrus fruit in between an orange and a grapefruit. This recipe made by a friend from Facebook looks awfully delicious, it is. She specializes in Italian cooking, often travels to local Italian (Toscana) towns to learn the (real) Italian cooking amongst local communities and friends. Nice, simple recipe. INGREDIENTS Pork shoulder (block) Citrus Grandis or an orange as a replacement Panchetta Salt, garlic and meat herbs of your choice (I used rosemary and Italian mixed herbs) Some white wine and olive oil Leave the pork shoulder at room temperature, cut an approximate 1 cm slit across the meat. Sprinkle salt, pepper, chopped garlic, and some meat herb. Cut the citrus in 8 pieces (or about 1 cm in thickness) and place it in between the meat. Tie the meat with a twine. Place the meat into a hot pot, sprinkle wine and olive oil and cover with foil. Roast for approx. 30 minutes @ 230 C 豚ロースのブロックに切り込みいれて、晩柑(美生柑)とパンチェッタをはさみ、紐で縛って香草とニンニクを適当に挟んだものです。オリーブオイルかけて230度のオーブンで白ワインと共に蒸し焼きにしました。

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 …

Osechi

our traditional Japanese New Year Food On New Years Day, the ‘Osechi’ is our traditional food accompanied with mochi (rice cake) in a soup broth called ‘Ozoni’. The Osechi comes in a infinite variety of styles, differ in region and household but the most common ‘Osechi’ (dishes or items) have a certain meaning to it’s portion. What I have prepared this year is very simple, most probably the minimal as my intentions on New Years Day family get together was to go ‘Western Style’ upon request from my children and grandchildren. However the ‘Osechi’ which I put together were as follows – Kuro-mame (Syrup stewed black beans) | Representing longevity Kamaboko (Red and white fish cake)| Genuine meaning quite ambiguous but the color-red and white represents festivity. (This is an off the shelf item) Datemaki (Egg Roll) | The roll having similarity to the old scroll books represents the wish to the cultural development. Namasu (Red and White radish and carrots blend) | Representing happiness through the colors of red and white. White Beans | …

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 …

Fruit Jelly + Yoghurt Mousse|ヨーグルトムースとすももゼリーのコラボ

On a hot summer day… when kids come to play with grandpa’s …. grandma makes one of the children’s favorite dessert. 酷暑の週末、、、 我が家の3階のバルコニーでは子供達のプール開き。 夏に生まれの孫、、#3。 1歳になるお誕生日ケーキには「ヨーグルトムースとすももゼリー」。     <Yoghurt Mousse> Sugar-free Yoghurt · · · 150 g Granulated Sugar ····· 40 g Fresh Cream ····· 100 g ★ Powder gelatin · · · 5 g ★ Water ····· 25 g Kirsch wine | 5 g or your favorite liquor or spirits <Top Layer Fruit Jelly> Sumomo juice · · · 200g or any fruit juice ☆ Granulated sugar · · · 20 g ☆ Agar ····· 6 g Grapes and mangoes and blueberries (your favorite fruits)   <Yogurt Mousse> Dissolve the gelatin into cold water and set for 15 minutes. Add the fresh cream, granulated sugar, your favorite liquor, beat until the sugar dissolves and cream nice and fluffy. Melt the softened gelatin in a microwave oven, but DO NOT boil. Put the yoghurt in another bowl, add the gelatin and mix. Filter the yogurt and add it to the cream bowl, mix well.  Pour into …

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’.

some of my Xmas Cakes | クリスマスケーキ

今年のクリスマスは頑張ってケーキを作る「やる気年」になりました。 クリスマスと言えば、、定番の「ストロベリーショートケーキ」。スポンジケーキはまさに私の中学校の家庭科で作る初級課題。中学校と言ってもアイルランドという国で育つとベーシックなケーキやいろいろなスタンダードお菓子は家庭科(ホームエコノミックスっといいますが)でほぼ網羅します。ここが私のお菓子作りの基本、土台となっているのは間違いなしです。