All posts filed under: Clafoutis

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 …

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 …

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

Home Party Cooking | 我家のパーティお料理 | Part 5

‘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。