My Scone recipes are all based on Auntie Lorna’s scone recipe. Lorna’s scones are made with basic ingredients only. I started to use Buttermilk instead of regular Milk, and the Buttermilk version makes even nicer Scones. Today I added some grated Cheese and Chives to make these Savoury Scones. Lorna’s recipe has been evolving into …
‘Hōtō’ Noodle Miso Soup is one of my favourite Noodle dishes. It requires quite an effort for me to cook it as I always make ‘Hōtō’ Noodles from scratch. This dish is very similar to ‘Hōtō’ but much easier to prepare. This recipe is for 1 serving, but it is easy to increase. Just cook …
This is another good way to use up your leftover Cooked Pumpkin. This bread doesn’t taste like Pumpkin, but it has the beautiful yellow colour and also the nutrients of the vegetable. The dough can be very soft and sticky. This is my favourite type of bread dough. Do not try to knead it if …
My ‘Super Easy No-bake Cheesecake’ is literally SUPER EASY. You only need basic ingredients, BUT you must use full-fat Cream Cheese and Thickened Cream (OR Heavy Cream). This ‘Cream Cheese Mousse’ is almost identical to the Cheesecake, but you can use fat-reduced light type products because the mixture should be set in the serving glasses …
The other day my daughter cooked a Korean dish called ‘Tteokbokki’. The sauce was too sweet for me, but I thought that the sauce would be good with ‘Agedashi Tofu’ (aka ‘Agedashidōfu’). I made a similar sauce that is much less sweet. The spicy & garlicky sauce is totally different from the traditional Japanese sauce …
I use Snow Fungus mainly for salads and soups, but I recently discovered that Snow Fungus is often used for sweets in some Asian countries. Snow Fungus is tasteless and it has unique gelatinous texture, and it is believed that Snow Fungus has some medicinal benefits. Today I cooked it with Pear in lemony syrup. …
My 1-cup-capacity Ramekins are slightly too large for my Creme Brûlée recipe. Today I added 1 cup pureed Pumpkin. The amount of a serve was perfect for my ramekin and Creme Brûlée was very yellow. Fortunately OR unfortunately, you won’t taste Pumpkin very much. Makes 4 Servings Ingredients 1 cup pureed Cooked Pumpkin *smoothly pureed1/4 …
‘Creme Caramel’ is actually much easier to cook than you imagine. When I first tried to cook ‘Creme Caramel’, I believed my biggest challenge would be making the Caramel. It was actually not hard at all. If you have a microwave, it can be super easy, and you don’t need to worry about ruining your …
This healthy and comforting dish is perfect for dinner on a cold day. It can be Vegan. Today I used Chicken Stock, but you can use plant-based stock. Use extra Soy Sauce instead of Oyster Sauce. You would need to add some Mirin or Sugar to add sweetness to the flavour. Hard Tofu is NOT …
Do you want to use the softened Kombu (Kelp) after making Dashi Stock? Do you want to slice the slippery Kombu for cooking? This is how I slice it. It’s not hard even with my achy hand. You only need a simple trick. Method Clean Dried Kombu (Kelp) and soak in cold water until soft. …
‘Panko’, Japanese Breadcrumbs, has become very popular and widely available in Australia. In Japan, there are some other food products that are used to coat ingredients just like ‘Panko’. One of them is ’Arare’, tiny Rice Puffs. It can be substituted with Rice Crackers. And it is gluten-free. Makes 4 Servings Ingredients 8 Chicken Tenderloins …
‘Nametake’ Enoki is a very popular Enoki dish. This is a very similar dish that has same texture as ‘Nametake’. I used Ponzu for seasoning. If you don’t have a bottle of Ponzu, don’t worry. This recipe includes a Super Easy Ponzu recipe as well. Ingredients 300g Enoki Mushrooms1 teaspoon Sesame Oil3 tablespoons Ponzu *plus …
