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 …
The other day I made ‘Black Forest Cake’ for my son’s birthday. Every time I use Canned Dark Cherries, I feel guilty about letting the unused purple syrup go into the drain. I wondered if I could make something with it? Then I made it into Granita. How simple is that? It was actually a …
I made this Fruit Tart for my daughter’s birthday on her request. She changed her mind later and asked for Profiteroles, but I made it anyway. It looks complicated to make, but each element is simple. If you use store-bought Frozen Sweet Flan/Pie Base, it’s really easy to make. Today I used my Basic Shortcrust …
Since My ‘Pumpkin Doughnuts’ was very successful, I wanted to make similar Doughnuts using pureed Banana. Today I finally had a ripe Banana, I made these Doughnuts in the same way as Pumpkin Doughnuts. This recipe is really versatile. It should work with any other food that is pureed into soft paste. I might try …
This treat of sweet Mochi mixed with Roasted Walnut is popular in Japan. It is often coated with ‘Kinako’ (Finely Ground Roasted Soy Beans). I love it very much, but I love ‘Tsubu-an’ (Sweet Azuki Paste) version, too. So, I made both today. This is not a traditional recipe, but it is certainly a quick …
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 …
‘ANZAC Biscuit’ is one of the most popular sweet biscuits in Australia. It has long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. Today I made this Apple Crumble with the Crumble similar to the ANZAC Biscuit dough. To enjoy the flavour of the Crumble, I didn’t …
Using my ‘Super Easy Puff Pastry’, I made this rustic looking Apple Pie today. You don’t need a pie dish. You form this pie on a piece of baking paper and bake it on a baking sheet or tray. The pie tends to get very crispy bottom. I am very happy with the result. Makes …
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 …
The other day, my daughter was talking about Mochi Doughnuts. I have seen Mochi Doughnuts before, but never tasted them. I knew that Mochi is made with Glutinous Rice. So, I tried to make Doughnuts using a mix of Wheat Flour and Glutinous Rice Flour. My very first attempt of making Mochi Doughnuts was amazingly …
‘French Cruller’ is basically deep-fried Choux pastry (Profiterole pastry). It is very popular in Japan, but I don’t see them in Melbourne. If you have made Profiteroles before, it would be quite simple to make. One important thing to remember is to use a star-shaped nozzle when you pipe out the dough. The pastry is …