All posts tagged: carrots

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

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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 …

Japanese Foods to go…

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Foods prepared to go…are not easy. Perhaps I am over-sensitive and particular as to making and serving food; but not in this case as my daughter has been suffering from severe ‘migraine headache’, since late fall-early winter. The progressive winter cold certainly does not help alleviate her headache, daily housework and mothering a 3 year old child has become quite difficult for the past few months. To help her, I’ve been catering some ‘most common washoku foods-to-go’, sustaining a healthy balance diet for a 3 year old growing child. Although the prepared foods are far from being photogenic, ready to go in microwave proof Tupperware but hope will provide some insight to our (common) daily Japanese foods. Stewed potatoes with beef and konjac (Niku Jyaga), is a very common Japanese side dish, which we call ‘osozai’. All the ingredients are simmered in soy sauce flavored dashi. Konjac is probably an typical Japanese ingredient-a rubbery noodle like food made from Konjac yam, very low calorie known to cleanse the stomach and intestines. Stewed satuma age and …

Apple Clafoutis ＆ Carrot Cake

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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 …

Japanese ceremony for new borns – “Okuisome” | お食い初め

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先週の日曜に行われた、、3度目の孫。3度目のお食い初め。 一番小さく生まれた孫（男）でしたが、順調に成長しお食い初めをすませる事ができました。

Homemade Breakfast Breads | 自家製ブレークファーストブレッド

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Spring brings back a lot of rain to prepare the plants for the coming new season. It is also gives me some inspiration, especially ‘time’ on  a rainy day to bake an assortment of breads which I keep stored in the freezer, variety of breakfast breads for each morning enjoyment.