This dessert looks like custard but it contains No Egg. This is based on my Panna Cotta recipe and I added smoothly pureed Cooked Pumpkin. Enjoy with your favourite syrup or sauce. Today I enjoyed it with Maple Syrup. Makes 4 Servings Ingredients 2 teaspoons Gelatine *about 8g2 to 3 tablespoons Water1 cup Milk1/4 cup …
As my Pumpkin Doughnuts were so successful, I wanted to bake a Pumpkin Cake. I looked for the recipes. Many of them require a lot of Spices. I decided to use my own Pound Cake recipe. I didn’t add any spices, but I added Rum. I think I could have added Rum Steeped Sultanas. Maybe …
The other day I made leftover cooked Pumpkin into ‘Pumpkin Dango Dumplings’ using Glutinous Rice Flour. Today I used Regular Self-Raising and made it into Doughnuts. The process is almost identical. You mix the pureed Pumpkin with Flour. I added some Sugar for these Doughnuts. Makes 20 Balls Ingredients 100g Cooked Pumpkin *1/2 cup when …
Today I had some leftover cooked Pumpkin. I wanted to use it up to make something Japanese. So, I mixed it with Shiratamako (Japanese Glutinous Rice Flour) and a little bit of Water, and made it into Dango Dumplings. They look pretty, don’t they? Makes 2 Servings (20 Pieces) Ingredients 50g Cooked Pumpkin *pureed100g Shiratamako …
‘Hōtō’ Noodle Miso Soup is my family’s favourite Noodle Miso Soup. It can be a perfect dinner on a cold winter day. I usually make the Noodles from scratch, but you can use ready-made Udon Noodles OR Pappardelle. If you have some leftover Dumpling Wrappers, that would be a perfect substitute. Makes 4 Servings Ingredients …
This is the Pumpkin version of ‘My Family’s Potato Salad’. Japanese Pumpkin, which texture is similar to dry type Potato, should be used. However, it is impossible to find where I live. Today I used Kent Pumpkin. Makes 4 Servings Ingredients 1/6 to 1/4 Pumpkin *about 600 to 700g100g Bacon *cut into small pieces1 Cucumber …
Japan has great Pumpkins that have rather dry and powdery texture like Chestnuts. Since I moved to Australia, I have tried to create some pumpkin dishes that I used to cook in Japan, but all Pumpkins available in Australia, including a Pumpkin called Japanese Pumpkin, have turned too watery, sloppy or mushy. They are not …
As I was so happy with my ‘Green Vegetable Soup’, I tried to make ‘Orange Vegetable Soup’ today. The base is Pumpkin Soup, which I am not a big fan of, though my son and daughter love my ‘Pumpkin Soup’. Because of the Tomato I added, this orange colour soup tastes fruity and I love …
In Japan, pumpkins are often cooked in soy sauce flavoured broth. All you need is a saucepan and I used to cook this dish in that way. But I can’t do that here in Australia. The pumpkin that is closest to the common Japanese pumpkin is Kent Pumpkin, and Kent Pumpkin is sometimes sold labeled …
Here is the recipe written for my son and daughter to make their mother’s ‘Pumpkin Soup’. I never use Oil for this soup. Just like cooking Japanese soup, I simply cook vegetables in stock. I always use ‘Massel’ chicken stock or vegetable stock. It’s a very simple fuss-free recipe and any novice cooks can make …