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 …
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 …
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
Western Homemade Cooking – Yoshoku foods to GO Second series of ‘food to go’ for my daughter; western food – we call it ‘Yo (western) Shoku (food)’. Since it is getting closer to Xmas, I thought I would do a simple chicken roast and something festive-like food so she can feel a little bit of the December season enclosed caved at home with the little one, hopefully she will have gap of time for some glass of wine and a warm candle. 和食の後は洋食。 子育ては月日を選ばず、子育てに追われると月日も忘れてしまうみたいです。今回はちょっと早いですがクリスマス料理もどき。子供が寝静まったころ二人でワインとキャンドルでクリスマス気分でも味わった貰えればな、とおもって。 Lot of beans, beans salad This is a salad with different type of beans – green peas, chick peas (garbanzo), soy green beans and colorful vegetables – carrots, morocco string beans, orange/yellow/red fresh paprika and butterfly shaped macaroni pasta combined with alfalfa and yoghurt vinaigrette dressing. エンドウ豆、グリーンピース、青豆をふんだんに入れた豆サラダ。彩りを綺麗にしたくてオレンジ、黄色や赤のパプリカに助けてもらい、、からみを良くする為にアルファルファをいれてドレッシングはヨーグルトベースのヴィニグレットドレッシング。 Traditional Roast Chicken Nothing special. It just a roast chicken stuffed with lemon and rosemary and olive oil, salt and pepper baked in the oven for about an hour. オーソドックスなアメリカ式？ローストチキン。 香りを良くする為にローズマリーとレモンをスタッフィングにしてチキンバッグにいれて1時間ばかり蒸し焼きにしています。 Quiche with oysters, spinach and onions 今が旬の牡蠣とほうれん草とオニオンのキッシュ。
Very easy….’Thin Crust Flaky’ Apple Pie. Using the FEUILLETAGE | FLAKY PASTRY which I made for the Tarte Figues kept frozen, an easy apple pie using the Japanese Kogyoku (slightly sour but bakes well for pies and cakes, apparently also called the Jonathan) . Yes, I know…making the FLAKY PASTRY is the hard part but….once you get your mind around to making it…make enough so you can store it frozen and does come very handy with seasonal fruits and desserts and just ENYOY!
Back again to autumn food – ‘figs’. Figs come on regularly on our breakfast and dinner table. I adore the look of the figs – its pristine detail so meticulous and my desire to photograph each detail of the fine art creation of nature which I feel far beyond human craftsmanship and imagination. Anyway….I encountered this recipe which comes from FREDERIC CASSEL’s book,
A friend of our family brought over a huge…huge zucchini grown in his petite farm in the outskirts of Tokyo. Oh dear…..so big! but the size was just perfect to ring a (artful) bell in my head. Since I’m trying keep an eye on my husband’s cholesterol levels, I’ve made the crust with shredded potatoes. So…it’s SORT OF a vegetarian quiche not totally vegetarian since I’m using milk and eggs in my appaleil but it works.
It’s been raining frequently and the sun has shied away in this rainy season here in Tokyo. Our distinctive season provide us with distinctive vegetation and fruit; thus this we need this long continuous rain which prolongs at least until the middle of July. It’s no doubt an enduring season, quite hot and humid but at least it keeps your skin baby-like humid which no woman can complain. Here are some party menus and dessert
‘Clafoutis’ with sakura shrimp and mushrooms. The picture looks just like a baked omelette but sakura shrimps are swimming in this dish. What is ‘sakura shrimp’? Okay..this is what it looks like….it’s a seasonal shrimp and since the colors resembles the cherry blossoms – it is called ‘sakura’ shrimps. Despite it’s size, it has a strong shrimp aroma. 桜海老いりのクラフティ。シンプルな一品ですが卵好きには溜まらない品。 『桜』と聞くと何故か我々日本人は何でも美味しく感じますが、、桜えびはサイズのわりには頑張って海老の味を出てくれるので旬になると、、和食の煮物、卵とじ、炒め物、天ぷら、パスタ料理、結構使います。そうしている内に、、季節が過ぎ去りアッと言う間に姿を消してしまいます。冷凍しておいてもあまり風味が残らないのが残念です。 Sakura Shrimp and Mushroom Clafoutis Recipe – 120g Sakura Shirimp 120ml Milk 120ml Cream 18g Corn Starch 6 Mushrooms sauté in butter Salt, Pepper 3g Italian Parsly Cooking – Preheat the oven to 180C/350F. Mix the egg, milk and cream in a bowl and salt and pepper to taste. Sieve the cornstarch into the liquid. Slice the mushrooms and sauté in butter and set it aside to cool. Add the mushrooms, sakura shrimp and italian parsley into the liquid (2). Bake for 15 minutes at 180C until the top becomes light brown. Sakura Shrimp and Mushroom Clafoutis Recipe – 桜海老・・・・・・・120g 卵・・・・・・・2個 ミルク・・・・・120ml 生クリーム・・・120ml コーンスターチ・・・18g マッシュルーム・・・6個 （バターで炒める） 塩、胡椒・・・・・・・・・適量 イタリアンパセリ・・・3g オーブンは180℃に予熱する。 卵、ミルク、生クリームを混ぜ、塩こしょうで味を整える。コーンスターチを入れる。 マッシュルームは薄くスライスし、バターで炒めておく。