• Cold Sweets

    Super Easy Vanilla Ice-cream

    If you have a food processor, home-made ice-cream is easy to make. Some types of blenders are powerful enough to make it, too. When you make frozen fruit desserts, you simple process frozen fruit pieces with cream or yoghurt. You make Vanilla Ice-cream in the same way. By adding extra ingredients, you can create a …

  • Other Seafood Takikomigohan

    Oysters Takikomigohan

    In Japan, shucked Oysters are sold in plastic containers in the same way as meat. They are often quite large and not particularly expensive. Here in Melbourne, Oysters are fancy food. Shucked Oysters are always sold on the half-shell and they are often rather small and quite expensive. This is very disappointing because I like …

  • Matcha

    Soft Matcha Chocolate

    Dark chocolate or white chocolate, ganache is easy to make. You just mix the right amount of ingredients. Adding some Matcha Powder to the white chocolate ganache makes this delicious dessert. You only need 3 ingredients. No chocolate dessert can be easier than this! Ingredients 200g White Chocolate 80ml Cream *This amount makes quite soft …

  • Beef

    Pressure Cooked Beef Brisket

    This dish should be slow cooked for several hours, but I want to save the power expense. The quickest cooking method is the pressure cooker method. The cooking takes 1 hour including 30 minutes of pressure-cooking time. If you don’t haver a pressure cooker, just simmer gently for several hours until brisket is tender. Makes …

  • Bread Dough

    Greek Flat Bread for Souvlaki or Dips

    Souvlaki is my family’s favourite Greek food and we always enjoy Souvlaki with flat bread. I use to buy the Souvlaki bread, but I realised that I could make them at home. My recipe is based on my ‘1-Hour Focaccia’ recipe and these bread are better than store-bought ones as always. And it’s EASY! Makes …

  • Beans & Peas Sweets

    Butter Bean Spreads

    I often use sweetened butter bean paste for making Japanese sweets, but my husband is not a big fan of sweetened beans. He doesn’t eat even ‘Azuki’ Red Bean paste which is an essential ingredient for Asian sweets. I realised that the sweetness and the flavour of beans are not a good mix for some …

  • Azuki (Red Beans) Sweets

    Daifuku Mochi

    ‘Daifuku Mochi’, or Daifuku, is a Japanese sweet consisting of a small round glutinous rice cake stuffed with most commonly ‘Azuki’ Red Bean paste which is quite sweet. On the other day, I made ‘Matcha & Azuki Roll Cake’ and there was some left-over ‘Azuki’ paste. What could I use it for? The first thing …

  • Other Soup Vegetables

    My ‘Gazpacho’

    The weather in Melbourne, Australia, is famous for its unpredictability. It is said to have four seasons in one day! Sometimes it is absolutely true. Our summer is weird. It can be cold but it can be scorching hot. The temperature can easily go over 40℃. I don’t like hot weather as I lose energy …

  • Chicken Mazegohan

    Chicken & ‘Shiso’ Mazegohan

    ‘Shiso’ (Perilla) is so difficult to find where I live. It is something you can’t use for cooking if you are not growing yourself. But now I know one Asian grocery store that sells Perilla. It is a different type from Japanese ‘Shiso’, but it has same texture and fragrance. If you have ‘Shiso’ (Perilla) …

  • Baked & Fried Sweets

    My ‘Gateau Au Chocolat’

    I do not know the reason why this type of chocolate cake is particularly called ‘Gateau Au Chocolat’ in Japan. It’s French and it means ‘Chocolate Cake’. ‘Gateau Au Chocolat’ is quite rich as it usually contains plenty of chocolate, butter, cream and sugar. But my ‘Gateau Au Chocolat’ is quite light as the recipe …

  • Vegetables

    ‘Gomamiso-ae’ Radishes

    ‘Gomamiso-ae’ is a dish of vegetables seasoned with sweet miso sauce with aromatic toasted sesame seeds. The soy sauce version ‘Goma-ae’ and ‘Gomamiso-ae’ both are very popular and they can be made with so many different vegetables, even with the juicy fresh vegetables such as Tomato and Radish. Some people don’t enjoy fresh radish because …

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Hiroko's Recipes