As I bake bread regularly, I don’t buy bread any more. But I was missing a particular bread that I used to buy. It was ‘Soya & Linseed Bread’ from Burgen. I don’t stock Soy Beans but I always have Edamame, young Soy Beans. I decided to make Edamame Bread. Because Edamame are green, I …
This quiche is Gluten-free & Dairy-free. Crust is fried Tofu. No milk, no butter, no cream and no cheese are used. The main ingredients are Egg and Japanese Mayonnaise. Add whatever ingredients you like. This time, I used Prawns, Edamame, Spring Onion and Spinach. It’s very easy!!! Pie Dish I used 8cm Base Round Pie …
Dips are very popular in Melbourne. I see a huge variety of dips in supermarkets. One day I bought Spinach Dip, which was OK but not great. I bought a different brand’s one. It was not good at all. ‘The spinach and ricotta mixture that I make for cannelloni dish tastes much better than those …
Using the same method of caramelising the onions quickly for ‘French Onion Soup’ and frozen Spinach, you can make this curry very easily. If you don’t enjoy Coriander, just add more Spinach or other green vegetables such as Kale. The green beans in the photo are Edamame (young soy beans) for the crunchy texture. You …
I recommend you to stock a bag of rice in your kitchen for always. Canned Tuna are often on sale at supermarkets, stock them as well. Already washed and ready to serve Baby Spinach Leaves are very handy to have in the fridge. Of course you must have Eggs. Then you can create such a …
My very first cooking class was in the fifth grade. We cooked ‘Sautéed Spinach’ and ‘Boiled Eggs’. ‘Scrambled Eggs’ is actually easier than ‘Boiled Eggs’. To keep the colour of the scrambled eggs, cook Eggs and Spinach separately. After they are combined gently and placed on a plate, drizzle the sauce over instead of mixing …
One of Japanese iconic dishes of Spinach is ‘Ohitashi’, marinated in dashi-base sauce. I particularly like Wasabi flavoured ‘Ohitashi’. If you don’t like Wasabi, forget this dish. My daughter enjoys most of the food on this planet, but Wasabi is one of the few things that she doesn’t enjoy. I usually stock a bottle of …
There are two very popular Japanese dishes of Spinach. ‘Goma-ae’ is probably the most popular one, and the other one is ‘Ohitashi’, marinated in dashi-base sauce. Many people enjoy it with ‘Katsuobushi’ as a topping. I like it without ‘Katsuobushi’. I often mix Wakame seaweed with Spinach but Toasted Nori is also very nice. Try …
My family’s favourite ‘Goma-ae Spinach’ sometimes turns to this spicy ‘Goma-ae’ with Itokonnyaku/Shirataki for a change. Itokonnyaku or Shirataki is basically same as Konnyaku/Konjac made from grated Konnyaku Potatoes. They are very low in calories and good source of dietary fiber. It can be replaced with Sweet Potato Starch Noodles which has similar texture. Makes …
On the other day, when I was preparing spinach for ‘Goma-ae’, I recalled my very first cooking class in the fifth grade. We cooked ‘Sautéed Spinach’ and ‘Boiled Eggs’. The memory inspired me to create this gratin. A very simple, yet yummy and nutritious dish for a family. Makes 4 Servings Ingredients Spinach 1 bunch …
Left-over Wonton Skins can be transformed into various yummy things. I once introduced my ‘Wonton Skin Apple Rolls’ recipe. Here is another one. This ‘Wonton Skin Spinach & Fetta Triangles’ is inspired by Gozleme, a Turkish pastry snack which I love. Ingredients Wonton Skins 10Frozen Spinach 2 pieces *OR Fresh Spinach, washed and chopped, as …
This Korean inspired vegetable dish is not only tasty but also beautiful. I used Spinach, Carrot and Red Cabbage, but naturally you can use other vegetables. For green colour, Silverbeet leaves, Kale or other Asian greens can be used. It’s a great side dish. Makes 4 Servings Ingredients Spinach 1 bunch *250 to 300gCarrot 1 *sliced …