Tag Archives: ケーキ

Strawberry Crumble Muffins

Still in my strawberry mode!
Here is a simple muffin recipe that will please everyone in the family (and the friend tribe!)!

Strawberry Crumble Muffins!

INGREDIENTS: For 12 muffins

-Unsalted butter: 110 g
-White sugar: 200g
-Eggs: 2 large
-Flour: 250 g
-Baking Powder: 2 teaspoons
-Salt: 1/2 teaspoon
-Strawberries: 2 cups (all cut in qaurters)
-Milk: 120 ml/cc

Crumble:
-Unsalted butter: 70 g
-White sugar: 60 g
-Flour: 100 g

RECIPE:

-Work the butter with a spatula to a creamy state. Add sugar and salt and mix well.

-Beat the eggs. Add to butter in three equal steps, mixing well every time.

-Sieve the flour and baking powder over the cream and mix well until smooth.

-Add chilled milk and mix well. Last add strawberries and delicately mix without breaking the fruit.

-Pour mixture inside 12 muffin cups

-Make the crumble:
Melt the butter. Add sugar and sieve the flour on top. Mix until it forms “blobs”

-Spread some crumble on each muffin.

-Bake in oven for 2-~25 minutes at 200 degrees Celsius.

Enjoy lukewarm or cold with some whipped cream!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

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Strawberry Custard Gratin

Since I have just written about the nutritional values of strawberries, I thought that some simple strawberries recipes were in order!
Here is a simple recipe to please people of any age!

Strawberry Custard Gratin!

INGREDIENTS: 2~ people

-Srawberries: 10~
-Egg: 1 large
-Sugar: 5 tablespoons
-Cake wheat flour: 3 + 1/2 tablespoons
-Milk: 100 cc/ml/1/2 cup
-Fresh cream: 100 cc/ml/1/2 cup
-Vanilla essence: 5~6 drops

RECIPE:

-Thoroughly mix the flour and sugar in a bowl.

-Beat the egg and add to flour. Mix well. Add all the milk and half of the fresh cream. Mix well.

-Cover with cellophane paper and leave in a microwave for 2 minutes.

-Take out and add the remaining cream. Mix well. Put back into microwave oven for 2 more minutes. As it will have solidified a bit, add vanilla essence, stir and mix well until smooth.

-In an oven dish place the strawberries in a set pattern and pour in cream.

-Place some half strawberries on top for decoration. Bake in oven for 10 miutes at 200 degrees celsius.

-Eat hot or lukewarm.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

French Cake by Bernard Heberle: Thé Citron

My good friend, Bernard Heberle, the owner/chef of Abondance in Hamamatsu City has recently been elected the best patissier in Shizuoka Prefecture (4,000,000 souls) by the biggest Food Blog Community in Japan, namely Tabelog!

He was kind enough to send me his latest creation with the following comments in French:

“Voici le Thé citron
Donc un mousseux a la bergamote sur un pain de Genes a l’earl grey entoure d’un biscuit joconde bicolore
Comme si tu mangeais un Royal milk tea , a ne pas prendre avec un espresso ou autre café…
Bonne dégustation.”

“Here is the Tea Lemon cake
A mousse perfumed with bergamotte on a pain de Genes perfumed with Earl Tea surrounded by bicolour joconde biscuit
Like if you were eating a Royal milk tea, not to be eaten with an expresso or other coffee…
Happy tasting.”

Hope you understand!
In any case another absolute marvel!

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

TAKY’S classic Cakes (10): Chocolat Orange

Talented Takuya Hanai at Taky’s has come up with a new creation that I had the pleasure to share with a student of mine. (No wonder I have problems slimming down. LOL)
Mr. Hanai does delve into grand demonstration of his start, but keeps to perfect ingredients served in a simple and beautiful manner. It goes the same with names: he simply called this cake “Chocolat Orange”.

The cake lies on a base of spongy biscuit made with hazlenuts offering a delicate crunchy bite to the general softness of the cake.
The first mousse/bavarois layer is made with milk chocolate while the second tier is orange mousse/bavarois.
The topping is orange marmelade jelly with pieces of orange rinds/zests and a couple of green pistachio nut halves.

Great colours and sublimely simple in taste!

TAKY’S
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10
Tel.: 054-255-2829
Opening hours: 11:00~22:00
Closed on Sundays

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, While My Sautoir Gently Sweats, The Herbed Kitchen, J-Mama’s Kitchen

Please check the new postings at:
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Tofu & Vegetable Juice Cake

The great thing about tofu is that you can devise simple and yummy food with few ingredients and little money!

Here is a simple recipe for a healthy cake for adults and children”

Tofu & Vegetable Juice Cake!

INGREDIENTS: For an 18 cm wide mold

-Real 100% vegetable juice: 400 g
-Tofu (Silk tofu): 300 g
-Sugar: 50~80 g
-All-purpose flour: 100 g
-Eggs: 2

RECIPE:

-Pre-heat oven to 180 degrees Celsius

-Line the mold with an oven baking paper sheet.

-Drop the vegetable juice, tofu, sugar and eggs in a food processor. Mix until smooth.
Add flower and mix again until smooth.

-Pour the lot into the oven mold and bake at 180 degrees Celsius for 30~40 minutes.

-Let cool completely.

-Take out the mold and place on a serving dish. Chill it properly inside the refrigerator.

-Cut to size and serve.

-Decorate it with chatilly (beaten cream) cream.

-You can experiment with the taste with liqueurs and so on!

Easy, ain’t it?

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento. Island Vittles, Skewer It!

Please check the new postings at:
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Vegan Tofu Fruit Cake

If you have tofu and flour on hand, you do not need eggs or milk to make a tasty cake!

INGREDIENTS: For a pound cake-sized mold

-Tofu: 120 g
-Maple syrup: 80 g
-Oil: 20 g
-Cake flour: 100 g (wheat flour allergics could use another type of flour or rice flour)
-Baking soda: 2cc/ml
-Walnutes: 50 g
-Dried prunes: 50 g

RECIPE:

-Let rest the tofu over a plate with small holes or a strainer (“Zaru” in Japanese) for at least 10 minutes to get rid of some water.
Drop into a bowl. Add the maple syrup and oil. Mix well with a hand mixer.

-Thieve the flour and baking soda over the tofu. Add the (cut for size if needed) walnuts and prunes. Mix well with a spatula.

-Line a mold with baking paper.
Pour in the cake mixture.
Bake at 180 degrees Celsius for 30 minutes.

NOTES:

-One can use sweet potatoes instead of the dried fruit. Cook them in microwave until soft first.
One can use apple sauce/jam instead of maple syrup.
Some jellied orange peels could alos add a nice finishing note!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, While My Sautoir Gently Sweats, The Herbed Kitchen, J-Mama’s Kitchen

Please check the new postings at:
sake, shochu and sushi

French Cake by Bernard Heberle: Foret Noire

My good friend, Bernard Heberle, the owner/chef of Abondance in Hamamatsu City has just been elected the best patissier in Shizuoka Prefecture (4,000,000 souls) by the biggets Food Blog Community in Japan, namely Tabelog!

He was kind enough to send me his latest creation with the following comments in French:

“Biscuit léger au chocolat surmonté de copeaux de chocolat imbibé de liqueur de griotte sertie d’un moelleux au chocolat blanc et griottine et une mousse au chocolat amer et finition a la crème chantilly vanillée.”

“light chocolate biscuit topped with chocolate flakes imbibed with griotte/cherry liqueur surrounded with a white chocolate moelleux and griottine/cherry, and a sour chocolate mousse and vanilla scented Chantilly cream.”

Hope you understand!
In any case an absolute marvel!

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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