Tag Archives: デザート

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Blueberry Yoghurt Bread

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BLUEBERRY-YOGHURT-BREAD-1

Still have plenty of those blueberries left? Dry them!
As for me, I eat them with yoghurt for breakfast.
Which reminded me of a simple recipe for breakfast bread:
Blueberry Yoghurt Bread!

INGREDIENTS:
-Bread flour: 250 g
-Whole wheat flour/Graham Flour: 50 g
-Plain yoghurt: 150 g
-Unsalted butter: 13 g
-Milk: 80 ml
-Sugar: 1 large tablespoon
-Salt: 1 small teaspoon (you may want to reduce that)
-Dry yeast: two thirds of a large tablespoon
-Dried blueberries: 40 g
-Bluberry jam: to taste
-Beaten egg

RECIPE:
BLUEBERRY-YOGHURT-BREAD-2
In an appropriate bowl or recipient, drop and mix bread flour, whole wheat flour/Graham Flour, plain yoghurt, unsalted butter, milk, sugar, salt, dry yeast, dried blueberries. Let ferment as you woulddo with any bread.

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-Once leavened, knead to let gas out. Form a bowl and cut iinto 6 equal parts.

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-Cover with cellophane paper and let rest for 20 minutes.

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-Stretch each ball with both hands first, then using a wooden roll stretch more on the picture.

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-Brush one side with a little bluberry jam and roll with the jam inside.

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-Place the balls as in picture inside a 19 cm wide baking paper mold.

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-To help with second fermentation, place inside a microwave oven for 20 minutes at 40 degrees Celsius.

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-During that time, preheat oven to 210 degrees Celsius.
-Take out bread out of microwave oven. Brush with beaten egg.
-Lower oven tempearture to 190 degrees Celsius and bake for 20 minutes.

Enjoy!

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French Dessert: Tarte au Cafe/Coffee Tart

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COFFEE-TART

Here is a simple but elegant cake recipe I found in my notes to please everyone in the family!
Tarte au Cafe/Coffee Tart!

INGREDIENTS: For 6 persons
-Pastry:
Flour: 250g + 20 g for the mold.
Butter: 125 g ; a little
Sugar: 3 large tablespoons
Egg: 1
Milk: 3 large tablespoons
Instant coffee: 1 small teaspoon
Salt: a pinch

-Coffee pudding:
Mascarpone: 250 g
Eggs: 4
Sugar: 180 g
Liquid coffee extract/essence: 4 small teaspoons
Powdered hazlenuts: 20 g
Ice sugar: 20 g

-Decoration:
Ice sugar: 1 large tablespoon
Coffee beans: 4

RECIPE:
-Preheat oven to 7 (210 degrees Celsius). Butter and flour the tart mold.

-Prepare the tart pastry:
Mix flour and butter with the tips of your fingers. Add salt, sugar and egg, milk and instant coffee. Make a bowl. Spread it and insert inside tart mold. Stab the pastry with a fork at regular spaces.
Put the pastry and mold inside freezer for 10 minutes.

-Whisk mascarpone and suar inside a bowl. Add and mix the eggs one by one and last coffee extract.

-Cook the pastry inside oven for 10 minutes. Sprinkle with ice sugar and hazlenut powder. Slowly pour the pudding mixture inside the tart pastry.
ower the oven heat to 6 (180 degrees Celsius) and cook for 50 minutes.
If the color over the surface of the tart colours up too quickly, lower heat to 5 (150 degrees Celsius) and bake a little longer.

-Leat tart cool off before taking it out of its mold. Sprinkle it ice sugar and finely broken coffee beans.

-Serve lukewarm or cold.

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Peach Clafoutis

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Peaches being in season, it is only a queation of finding enough recipes to accomodate them!
Here is a simple recipe:
Peach Clafoutis!

INGREDIENTS: For a baking mold of 15 cm diameter
-Sugar: 6 g
-Rhum/rum: a little (to taste)
-Peach: a large one, 200g
-Egg: 1 large/52 g
-Fresh cream: 45 g
-White chocolate: 45 g
-Ready-made 15cm tart (of your choice)

RECIPE:
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-in a frypan drop in sugar with some butter and heat slowly until they turn into caramel.

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-Cut peach in appropriate sized wedges and fry them coating with the caramel.

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-Just as the edges of the peach wedges start losing shape pour in rum.
Switch off fire and let cool.

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-Drop egg in a bowl and beat well into a uniform omelette.

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-Add fresh cream, beat. Heat and melt white chocolate inside microwave oven for 30 seconds.

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-Pour in the egg/cream mixture into the bowl containing melted white chocolate and mix well.

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-Place peach wedges inside tart.

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-Pour clafoutis mixture onto peaches.

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-Bake at 120 degrees Celsius for 20 minutes or until you are satisfied.
Let cool completely and chill before serving.

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Blueberry and Red Wine Ruby Mousse

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Here is a seasonal dessert for adults with a wicked liking for wine!

Blueberry and Red Wine Ruby Mousse!

INGREDIENTS: For 4 cups (to share?)

-Blueberry Mousse:
Powdered gelatin or agar agar: 5 g
Water: 2 large tablespoons
Plain yoghurt: 200 ml/1 cup
Honey: 40 g
Frozen blueberries (or fresh in season): 7
Lemon juice: a little
Fresh cream: 50 ml

-Red wine jelly:
Red Wine: 100 ml
Sugar: 15 g
Lemon juice: a little
powdered gelatin or agar agar: 2.5 g
Water: 2 large tablespoons

-For decoaration:
Blueberries: to taste
Mint leaves

RECIPE:

-Blueberry Mousse:
Pour water into a bowl, add gelatin and mix in (in that order, please otherwise you will fail!)
Drop yoghurt, honey (liquid) and blueberries in a mixer/food processor. Mix until smooth.
Beat up fresh cream until it “horns” stand. Add to mousse mixture. Season with lemon juice.
Dissolve gelatin in water by gently heating it. Add to Mousse mixtureand mix. Pour the the blueberry mousse into 4 recipients of your choice and leave inside fridge for 30 minutes or until properly solidified.

-Wine jelly:
As for the bleberry mousse, add gelatin to water.
In a small pan heat red wine and sugar together to dissolve. Stop fire as soon as you think that the alcohol has evaporated. Season with lemon juice.
Let cool completely.
Dissolve gelatin in water by gently heating it. add to red wine jelly mixture and let cool completely.
Pour jelly over Blueberry Mousse and put v\back into refrigerator to solidify.
Only when the whole mousse and jelly are firm enough decorate with blueberries and fresh mint leaves.

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Make a point to scoop both parts for top enjoyment!

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Baked Matcha (Green Tea) Cheese Cake

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MATCHA-CHEESECAKE

Shizuoka Prefecture, where I live, produces no less than 50% of the national crop of green tea. You can imagine the quality of green tea consumed in homes in our Prefecture!
Matcha, high quality green tea powder has increasingly become popular in cooking not only in Japan, but abroad.
It does make for a beautiful combination with cheese cakes!

Baked Match Cheese Cake!

INGREDIENTS:
-Cream Cheese (Philadelphia style): 250 g
-Sugar: 90 g
-Eggs: 2
-Fresh cream: 100 ml
-Cornstarch: 1 large tablespoon
-Matcha: 1 nad a half large tablespoons

RECIPE:
-Preheat oven to 180 degrees Celsius
Place a sheet of cooking paper inside the cake mold
Bring the cream cheese to room temperature

-Mix softened cream cheese with sugar and mix with a hand mixer. Next add eggs, one at a tim e and mix well.

-Add fresh cream and mix well.
Mix cornstarch and matcha, then sprinkle the mixture in a “rain” over the cheese cake mixture and mix.
Pour the mixture into baking mold.

-Cook at 180 degrees Celsius for 40~50 minutes.
Atfer having cooled the cake completely leave in refrigerator to chill probably before serving.

Easy, isn’t it?

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Grapefruit Chiffon Cake

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As promised, here is another version of the American Chiffon Cake:
Grapefruit Chiffon Cake!

INGREDIENTS: For a 20 cm wide mold
-Eggs (L Size):
Whites: 5
Yolks: 4

-Grapefruit
Ruby: 1
White sugar: 2 large tablespoons

Powder ingredients:
Flour: 100 g
Baking powder: 4 g
White sugar: 60 g
Salad oil: 70 ml
Salt: half a small teaspoon
Dry coconuts flakes: 2 large tablespoons

Oven temperature:
160 degrees Celsius for 45~50 minutes

RECIPE:
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-Take out the flesh of the grapefruit. In a bowl add the sugar and heat inside a microwave oven for 3 minutes. The sugar will take the acidity off the grapefruit.

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-Let cool down to room temperature. Accelerate the process by putting the recipient into a larger one half filled with ice water.

-The egg yolks (4) and egg whites (5) should be inside two different bowls. Put the bowl containing the egg whites inside the freezer for enough time to chill them

-Mix flour and baking powder in two steps. Add coconut flakes.

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-The egg whites should be chilled enough after 5 minutes inside the freezer. They are bst when ice appears around the rim.

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-Beat up the egg whites.
Halfway through add two thirds of sugar and continue beating.

-The meringue should show “horns”. Keep in mind that if the meringue becomes too hard, it will difficult to milk with something else!

-Put back the meringue into the freezer. Otherwise it will become sticky and runny.
Preheat oven to 160 degrees Celsius.

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-Add salt and one third of the sugar to the egg yolks.
Beat slowly.

-The salt will help “whiten” the eggs after a few minutes and hold back the sweetness of the sugar.

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-Baeting slowly all the time, add salad oil. Mix well. Add grapefruit. Mix well.

-Last add flour, baking powder and coconut flakes mixture. Fold in gently with saptula.

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-Add half of the meringue and mix well.

-Once well mixed, add second half of mringue and mix. This way will prevent any mistakes!

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-Pour in the cake mixture into the mold.

-Insert a long stick inside the mixture and turn around 10 times to ensure than no bubbles will break the surface of the cake while baking!

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-Bake in oven at 160 degrees Celsius for 45~50 minutes. Insert a stick in the cake if you are not sure it is completely cooked. If the stick comes out clean, the cake is ready!

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Rare Blueberry Cheese Cake

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BLUEBERRY-RARE-CHEESECAKE

I posted a baked blueberry Cheese Cake yesterday. Here is the “rare” version as the Japanese describe their bain-marie cooked Cheese Cake as opposed to the fully baked variety!
Rare Blueberry Cheese Cake!

INGREDIENTS: For an 18 cm diameter mold
Cheese cake
-Cream Cheese (Philadelpia type): 250 g
-Sugar: 80 g
-Eggs: 2 medium-sized
-Fresh Cream: 200 ml
-Lemon Juice: 1 large Tablespoon
レモン汁 大さじ１
-Flour: 3 large Tablespoons
-Blueberries (frozen): 130 g
-Biscuits: 100 g
-Butter: 50 g

Sauce:
-Blueberries (Frozen): 130 g
-Sugar: 50 g
-Lemon Juice: 2 small teaspoons

RECIPE:
-Drop biscuits in a food processor and process until you obtain fine crumbs. Add melted butter and process.

-Place baking paper inside mold. Pour biscuits mix in and spread evenly. Leave inside fridge until further use.

-Clean the food processor. Drop in the cream cheese, sugar, eggs, fresh cream, lemon juice and flour. Process one at a time until mixture is smooth before dropping in the next ingredient.

-Transfer the mixture into a separate bowl. Add three fourths of the frozen blueberries. Mix them in carefully so as not to break them.

-Pour the cheese cake mixture directly onto the biscuit base. Place remaining blueberries on top. Cook in bain-marie at 170 degrees Celsius for 60 minutes.

-Leave cake inside the refrigerator after having completely cooled down.

-Blue berry sauce:
Drop blueberries, sugar and lemon juice in a cooking recipient.
Cover with cellophane paper and cook inside a microwave oven at 500~600 W fro 3~4 minutes. Take out and stir for a while. Let cool completely and leave inside refrigerator.

-Serve the cheese cake chilled with a good dose of chilled sauce.

NOTE:
When you add blueberries to cheese cake mixture, do not overmix, otherwise the whole thing will turned blue!
Best served when chilled.
Think about about extra decoration for better efffect (mint leaves, etc…)

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Blueberry Yoghurt Chiffon Cake

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BLEBERRY-CHIFFON

I certainly felt better when Suzy reminded me they just had a news report in the States that said blue berries are the most healthy food item in the world! I still have quite a few up my sleeve! LOL
For once I would like to introduce a version (there is another one coming soon!) of that famous American Cake:
Blueberry Yoghurt Chiffon Cake!

INGREDIENTS: For a 17 cm wide aluminium mold
-Egg yolks: 4
-Blueberry Jam: 30 g
-Yoghurt (no need to reduce the amount of water): 150 g
-Salad oil: 2 large tablespoons
-Egg whites: 4
-Flour: 90 g
-Sugar: 40 g

RECIPE:
-In a large bowl mix egg yolks, yoghurt and blueberry jam.
Add oil and mix well.
Sprinkle flour on top in “rain” and mix well.

-Preheat oven to 170 degrees Celsius.
In a separate bowl beat the egg whites with sugar in two steps with half of the sugar each.
Check that the meringue is solid and “stands up”.

-Once the meringue is ready, pour one third into the bowl containing the batter and mix well with a whisker.

-Add remainder of meringue and mix the lot with a spatula.

-Pour the batter into the mold delicately and bake for 35 minutes.
Cover with a piece of foil paper midway if you don’t want the cake top to overcook.

-Once cooked, turn mold over onto a plate.
Wait until the cake has completely cooled before taking it out of its mold.

-Before eating it is best to chill the cake in the fridge after having taken it out of its mold.

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Baked Blueberry Cheese Cake

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BAKED-BLUEBERRY-CHEESE-CAKE

With blueberries in full season, I seem to have entered a “blueberry mode”! I do have a few recipes on my “desk” right now, and you can expect at least three more coming in the near future!

her is another version of Japanese cheese cakes:
Baked Blueberry Cheese cake!

INGREDIENTS: For a 15 cm wide mold
-Cream Cheese (Philadelphia style): 200 g
-Sugar: 4~5 large tablespoons
-Eggs: 2
-All-purpose flour: 3 large tablespoons
-Fresh cream: 100 ml
-Lemon juice: 1 large tablespoon
-Blueberries (frozen): 120 g

RECIPE:
-Preheat oven to 180 degrees Celsius.
Place baking paper inside mold.

-In a larg bowl drop cream cheese. Add sugar, eggs, flour, fresh cream in that order and mix well one by one. Last add lemon juice and mix well.

-Drop bluberries in and quickly mix. Pour cheese cake mixture into mold and bake for 40~50 minutes.

NOTES:
-You could use an 18 cm wide mold, but it will take less time to bake.
You may use a square mold to allow you to cut the cake into “sticks” for a different presentation.
Above picture shows a cake to which 60 g of crushed Graham Crackers mixed with 15 g of butter to provide a more solid base!

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Quick Summer Dessert: Blueberries Tofu

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BLUEBERRY-TOFU

Tofu for dessert?
And why not?
Easy, healthy and great for the whole family!
Bluberries Tofu!

INGREDIENTS: For one dessert
-tofu: 100 ml (half a cup)
-Frozen bluberries: half a cup
-vanilla ice cream: a small scoop
-Fresh bluberries: 2~3

RECIPE:
-Drop all ingredients in a mixer/blender and blend until blueberries are reduced to pulp.
-Pour inside recipient/cup/glass of your choice. Decorate with fresh blueberries.

Note: don’t overblend, otherwise ice cream will turn liquid!

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Fruits & Chocolate Cream Mousse

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I’ve always loved chocolate mousse and cream as far as I can remember and am always on the lookout for a simple recipe!
Here is one that even chidren could make:
Fruits & Chocolate Cream Mousse!

INGREDIENTS: For 5 people
-Chocolat Cream Mousse:
Milk Chocolate (use you favorite brand!): 65 g
Fresh cream: 200 cc (1 cup)

Fruit marinade:
Seasonal fruit (I cho0se mango this time as they are available most of the year): 1
Liqueur (Your favourite!): I chose rum this time: 2 large tablespoons

RECIPE:
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Any fruit is fine. Think of volume and cuts: pears, strawberries, cherries, blueberries, raspberries, …

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Marinate your fruit with your favourite liqueur.

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Melt the chocolate over a bain-marie at about 50 degrees celsius.

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Whisk the fresh cream up to your own liking.

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Add one third of the whisked fresh cream and mix gently.

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Add rest of fresh cream and mix gently. If you whisk it too hard, ingredients will separate.

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Place marinated fruit into recipients.

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Pour chocolate cream on top and leave in refrigeartor for 2 hours.

Before serving decorate each cup using your imagination!

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Easy Vegetable and Fruit Yoghurt Mousse

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Is your whole family vegetarian?
Here is a dessert for all, adults and chidren alike:
Vegetables and Fruit Yoghurt Mousse!

INGREDIENTS: for 8 people
-Mousse:
Vegetable Juice: 200 cc (1 cup)
Fresh cream: 200 cc (1 cup)
Yoghurt: 250 cc (1 and a quarter cups)
Sugar: 100 g
lemon juice (to taste)
Gelatin or agar agar powder: 10 g

-Jelly:
Vegetable juice: 350 cc (1 and three quarters cups)
Sugar: 200 cc (1 cup)
Sugar: 30 g
Gelatin or agar agar powder: 10 g

-Topping:
Blueberry jam (to taste)/You may use other fruit jams naturally!

-Others:
Lukewarm water to dissolve gelatin: 6 large tablespoons each

RECIPE:
-Preparing jelly:
Add water to vegetable juice and warm up inside microwave oven for 30 seconds. Take out, add sugar and mix.

Add gelatin dissolved in lukearm water and stir well.
Pour in individual recipients. Let cool.
Leave inside refrigerator for 40~60 minutes until it has properly solidified.

-Preparing mousse:
Mix fresh cream with sugar in blender or whisk until half solid (should still see bubbles)

In a separate bowl pour vegetable juice, yoghurt and lemon juice. Add gelatin dissolved in lukewarm water and mix well.

-Let cool and pour over jely in individual recipients. Leave in refrigerator until properly solidified.

-Once the mousse ad solidified, top with jam thinned with a little water. If the dessert is for adults only, thinning the jam with liqueur is a good idea!

Open to imagination and variations!

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Cherries Red Wine Compote

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SAKURA-COMPOTE-1

While cherries are still to found aplenty and at cheap prices, it is always a good idea to make preserves.
I remember my father back home preserving dark cherries in kirsch (cherry brandy), putting the jars away inside a small pantry, locking it and keeping the key with him as they would quickly disappear as I, my two brothers and one sister got drunk on them as kids!

Here is a simple recipe making use of light coloured cherries and red wine:
Cherries Red Wine Compote:

INGREDIENTS:
-Cherries: 150 g
-Sugar: 3 large tablespoons
-Red wine: 2 larg tablespoons

RECIPE:
Wash cherries in clear cold water. Stab 5 of them with thin needle.
In a small bowl, drop in sugar with a little water. Warm up in a microwave oven until sugar has dissolved. Add a little more water and let cool down completely.

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Place cherries inside the pan with their stems taking care that the cherries don’t overlap.

Pour in red wine. Add sugared water. Add water to just reach the top of the cherries. Cook on a small fire for 10~15 minutes.

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Pour the lot inside a preserve glass jar and close. Let cool completely and leave inside the refrigerator for a whole week.

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Here they are!
Savour them with a coffee, dark tea or a dram of kirsch!
Note that they should be cooked over a low fire, otherwise the skins would break.
These cherries can be used on ckaes in clafoutis!

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French Cake: Gironde Tot-Fait

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tot-fait.jpg

The Gironde Estuary between Bordeaux and the Atlantic Ocean is famous for the following cake, a kind of French rum-flavoured short cake. This cake is best accompanied with wine jam or fresh grapes. Enjoy an old rum with it.
I dedicate this recipe to Kamran Siddiqui who is complaining I’m teasing his sweet tooth! (LOL). One person who will not complain is his sister!!

INGREDIENTS: (4 people or more)
Powdered sugar: 200g
Flour: 200g
Rum: 150cc
Vanilla extract ( or essence): 1 teaspoon
Milk: 3 tablespoons
Butter: 30g
Salt

RECIPE:

-Separate egg yolks from whites. Beat the egg yolks with the sugar in a big all-purpose bowl until it whitens. Add flour, vanilla and rum swiftly beating at same time. Add milk and mix well.

-Preheat oven to 6 (180 degrees Celsius).

-Beat the whites with a pinch of salt until very firm and gently mix with above mixture.

-Butter the inside of an oven dish (square if possible) and pour in mixture. Cook for 30 minutes.

-Serve lukewarm or cold.

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Japanese Mango and Rare Cheese Cake

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MANGO-CHEESE-1

The Japanese make a distinction between two kinds of cheese cakes:
-Just “cheese cake” means it has been baked
-“Rare Cheese cake” means that the cake is not cooked.

This particular recipe is dedicated to Elin and her love for mangoes!

INGREDIENTS: For 4 servings (18×9 cm pound cake mold)
-Cream cheese (Philadelphia): 150 g
-Lemon juice: 1 large Tablespoon
-Sugar: 45 g
-Plain yoghurt: 150 g
-White wine: 3 large tablespoons
-Gelatin powder or agar agar powder: 5 g
-Fresh cream: 100 ml (half a cup)
-Rum: 1 large tablespoon
-Cake margarine: 30 g
-Coconuts sable biscuits: 60 g
-Allspice: half a teaspoon
-Dried mango: 3~4 slices
-Fresh or canned mango: 4 cubes
-Green pistachio: 4

RECIPE:

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Place cooking paper inside a pound cake mold.
Mix crushed coconuts sable biscuits, margarine and allspice.
Spread equally on bottom of the mold.
Leave inside refrigerator.

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Cut dried mango into small pieces and season with rum.

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In a separate small bowl/deep plate pour in wine. Then (the other round will result in failure!) sprinkle with gelatin powder and mix until smooth.

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Soften cream cheese in a microwave oven for about 30 seconds. Add lemon juice, sugar and yoghurt. Mix well until smooth.

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Add wine and gelatin to cheese cake mixture and mix well, taking care not to make bubbles!

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In a separate bowl, whisk fresh cream up to 7/10 solidity (too solid is not welcome!) . It should still be bubbly. Add a small part to cheese cake mixture and mix well. Add rest of fresh cream and mix carefully, taking care not tobreak bubbles.

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Add rum-soaked dried mango to cheese cake mixture. Mix just enough for uniformity.
Pour the lot into mold and leave insid eefrigerator until it has completely solidified.

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Decorate with whipped cream, pistachio and mango cube before cutting and serving!

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