Nuts

  • Cold Sweets Nuts

    Chestnut Bavarois

    As I have written about Chestnuts many times before on this website, I am fond of chestnuts. Since I discovered Sweetened Chestnut Cream, it’s been so easy for me to create chestnuts dessert. You know making chestnut purée from scratch is a hard work. Based on my ‘Basic Bavarois’ recipe, chestnut flavoured bavarois is also …

  • Baked & Fried Sweets Nuts

    Chestnut Crumble Slices

    Chestnuts are very special to me because Chestnuts relate to many happy memories. My absolute favourite cake is ‘Mont Blanc Cake’ and I bought a jar of Sweet Chestnut Paste to make it. I used the leftover to make these slices. I really enjoyed them with a nice hot cup of tea. Cake Tin I …

  • Baked & Fried Sweets Nuts

    Peanut ‘Sembei’ Biscuits

    ‘Sembei’ are, most commonly, Japanese rice crackers. Soy sauce flavoured ones are the most popular, but there are sweet types. The ingredients for those sweet ‘Sembai’ can include Wheat Flour, Sugar and Eggs. Basically they are sweet biscuits. This ‘Peanut Sembei’ is one of them. Unsophisticated and rustic biscuits bring back my childhood memories. Makes …

  • Baked & Fried Sweets Nuts

    Dates & Walnuts Crumble Slices

    I love the combination of Dates and Walnuts, that is excellent for cookies, cakes and anything. These slices don’t look sophisticated but they are absolutely delicious. You would need a cup of tea or coffee! Makes 25 Slices Cake Tin 20cm Square Tin*If you use a larger tin, make more Filling and Crumble. Filling 1 …

  • Nuts Tofu

    Miso Peanuts & Tofu

    ‘Otsumami’ is something to nibble often with drink which is most likely alcoholic drink. This is a perfect ‘Otsumami’. Crunchy Peanuts and fried Tofu are dressed with sweet miso sauce. Easy, quick and yummy! If you have a toaster oven, you can toast the Tofu pieces, and it is even easier. Makes 2 to 4 …

  • Dipping Sauces Nuts

    Basil & Pine Nuts Miso Pesto

    If you can’t have any ingredients, use alternatives! That’s how I have been inventing new food. When I tried to make ‘Shiso’ flavoured miso paste and couldn’t find it, I used fresh Basil leaves. Thinking of ‘Pesto Genovese’, I used Pine Nuts instead of Walnuts. OMG!!! Miso, Basil and Pine Nuts created a new flavour. …

  • Nuts Vegetables

    Celery & Blue Cheese Salad

    I came across a blue cheese for the first time in Australia. It had a very strong smell like rotten food. And it contained blue mould. The taste was far too strong for me and I hated it! And now? It is one of my favourite cheeses. Since I discovered a soft gooey type of …

  • Nuts Vegetables

    Walnut Miso with Lemongrass

    There is a variety of condiments that are consumed with cooked rice in Japan. ‘Furikake’, the dry sprinkles is one of them. I have introduced some on this website, such as ‘Nametake’ Enoki, Salmon Sprinkles, Nori Tsukudani, Baby Sardines Tsukudani and more. This is another condiment for you to try. Young leaves of ‘Sansho’ (Japanese …

  • Baked & Fried Sweets Nuts

    Chestnut Crostata

    ‘Crostata’ is Italian baked tart. The reason why I call this tart ‘Crostata’ is because a photo of ‘Hazelnut Crostata’ taken on a street in Florence had inspired me to create it. My shortcrust pastry is super-easy as always. Using ready-made Sweetened Chestnut Puree (Cream or Paste), this crostata can be made so easily. If …

  • Baked & Fried Sweets Matcha Nuts

    Matcha Biscotti

    I love Biscotti, the crunchy Italian sweet ‘twice-baked’ biscuits . Classic Almond Biscotti is my favourite. My daughter made Cranberry & Pistachio Biscotti on the other day and they were absolutely delicious. Do you like Biscotti? Why don’t you try my Japanese inspired ‘Matcha Biscotti’? I usually use Walnuts, but Almonds, Macadamia or Pistachio are …

  • Baked & Fried Sweets Nuts

    Walnut Cinnamon Muscovado Cookies

    I used to make these cookies without cinnamon. OriginalIy it was ‘Kinako’, finely ground roasted soy beans, and Muscovado Cookies. One day, my daughter told me that cinnamon would be good to add extra flavour to it. The result was great. 1 teaspoonful of ground Cinnamon really improved the flavour. I admit that my daughter’s …

  • Nuts Takikomigohan

    Chestnut Rice

    It is now well into the autumn in Melbourne. Most Melburnians say that the autumn is the best season. I can’t agree more. Let’s enjoy the autumn food. Today I cooked rice with chestnuts. It is quite time-consuming to prepare chestnuts but only 8 or 12 chestnuts can be prepared quite easily. And you know …

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Hiroko's Recipes