Tag Archives: Vegetarian

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Japanese Dessert: Matcha Anko Roll/ Matcha Tea & Sweetmeats Roll Cake

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MATCHA-ANKO-ROLL

The “East meets West” expression has been used so many times that it has almost become corny, but this particular (and simple) cake definitely deserves the appellation!
Matcha & Anko Roll Cake:

INGREDIENTS: for 8 cakes/2 sponge sheets baked in 15 cm square mold

-Eggs: 2
-Flour: 30 g
-Sugar: 30 g
-Matcha: 2 small teaspoons
-Anko/Sweetmeats: 15 g x 8=30 g (See Recipe here)

RECIPE:

-In a large bowl, break the eggs and mix the sugar, half at a time. Beat until the mixture turns whitish and fluffy. Only then add 1 tablespoon of water and mix.

-Add tea half at a time and beat it in.

-Place cooking paer inside an oven square mold and pour half of the cake mixture. Bake at 200 degrees Celsius for 8~10 minutes. Repeat with the second half of the cake mixture.

-Take the ckae sheet and its cooking paper out. Turn sheet upside down onto a piece of cellophane paper. Once completely cooled down, take the cooking paper out carefully. Trim the sponge cake and cut into four 5×10 cm pieces (three along and one across).

-Place a ball ofanko in the middle of each piece of sponge cake and “lock/wrap” the sponge cake around the anko. Press the ends togeteher to make sure tey don’t open again. If they keep opening seal ends with syrup.

To be enjoyed with cold or hot green tea!

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Japanese Cakes/Wagashi 13: Kabotcha/Pumpkins

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WAGASHI-PUMPKIN-1

Just found this recipe to please vegans (and others) with a sweet tooth:
Japanese Cake/Wagashi: Pumpkin/Kabotcha Wagashi!

INGREDIENTS: For 5 cakes
-Pumkin paste: 20 g
-Rice flour: 30 g
-Sugar: 12 g
-Water: 50 ml
-Sweetmeats/Anko (See Recipe here)
-Cornstarch: enough for operation
-Pumpkin seeds or pine nuts: 5 (for decoration)

RECIPE:

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-Peel skin from pumkin and heat pulp inside microwave oven until soft enough to make paste. Let cool down completely.

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-In an oven bowl mix well punpkin paste, rice flour, sugar and water until it becomes bubbly. Cover with cellophane paper and heat for 40 seconds at 700W inside microwave oven.

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-Work the paste until smooth.

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-Using cornstarch to work paste more easily as it will easily stick to yor fingers, divide the paste into 5 identical portions.

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-Divide sweetmeats/anko into 5 identical parts and fashion them into small balls.
Coat your fingers with a little cornstarch and completely wrap sweetmeat/anko ball with pumpkin paste as shown in picture.

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-Make indents around the ball with a wooden sticks to shape the ball into a small pumpkin.

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-As soon as the ball is finished, gently brush away whatever cornstarch is left on the surface.

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-On top of each pumpkin cake place a seed for decoration and effect!

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-That is how your “pumpkin” will look when you cut it!

NOTE:
You can sieve the pumpkin pulp first for a finer texture.

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Dessert: Ricotta, Orange Peels & Chocolate Tart

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RICOTTA-TART

Italy and France can make up for some great combinations with a little imagination.
Here is a failry simple recipe that should please quite a few people as it includes cheese:
Ricotta, Orange Peels & Chocolate Tart!

INGREDIENTS: For 6~8 persons/20 cm wide mold than can opened.

-Pastry:
Flour: 200 g
Butter: 150 g (not too cold, please!) + a little for the mold
Milk: 1 large tablespoon
Egg yolk: 1 small
Sugar: 30 g
Vanilla sugar: to taste
Cinnamon: a large pinch
Salt: a little pinch

-Cake filling:
Ricotta: 600 g
Mascarpone: 100 g
Eggs: 2 whole + 3 yolks
Sugar: 90 g
Black/dark chocolate: 90 g
Orange peels (preserved): 35 g
Vanilla essence: 1 small teaspoon

RECIPE:

-Prepare the pastry ( a little in advance if possible):
In a large bowl, mix the flour with the sugar, vanilla sugar, cinnamon and salt.
Add the butter in small pieces and knead with your finger tips until you obtain an homogeneous sable pastry.
Beat the egg yolk with the milk and mix quickly to the pastry to “link” it.

-Spread the pastry on a working boarded on which you will sprinkled some flour (to prevent sticking).
Insert into the mold. Cut out whatever pastry is over the rim. Keep inside refrigerator for 30 minutes.

-Preheat oven to 180 degrees Celsius.

-Prepare the filling:
Cut the orange peels in small pieces. Chop the chocolate very finely.
In a large bowl mix the ricotta and mascarpone, the whole eggs and egg yolks, the vanilla essence and the sugar. Mix well. Add the orange peels and chocolate. Mix well.

-Take the the pastry inside its mold out of the refrigerator.
Fill it with the cake garnish and bake for 1 hour 15 minutes~ 1 hour 30 minutes.
Check with a knife that the garnish is properlu\y cooked in its centre.
If the surface colour gets too darke cover it with a sheet of foil paper.

-Let cool completely before serving!

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Honey and Mint Pizza

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PIZZA-HONEY

Who doesn’t like pizza?
Just found this interesting recipe in my notes to please vegetarians:
Honey and Mint Pizza!

INGREDIENTS: For 4 people
-Pizza bread: enough for one large pizza. Excellent pizza bread can be bought through the Internet. Of course, home-made is best. I’m sure everyone has his/her own preferred recipe!
-Tomatoes]: medium big x 2
-Peeled tomatoes: 1 can
-Tomato puree: 2 large tabelspoons
-Ricotta cheese: 2 large tablespooons
-Mozzarella bi Bufala: 2 balls
-Fresh mint: 2 sprigs
-Honey (liquid): 2 large tablespoons
-Olive oil (EV)
-Ground pepper
(no salt needed, unless you are an addict!)

RECIPE:

-Preheat the oven to 240 degrees Celsius

-Cover the bottom of the oven late with cooking paper brushed with olive oil.

-Cut the tomatoes into slices. Discard as much pulp as possible. Put aside.

-Drain the mozzarella balls with kitchen paper and cut into thin slices.
Wash and dry the mint leaves.

-Spread (unroll) pizza bread onto oiled cooking paper (yopu may think of 4 small individual pizzas, too!).
When you garnish the pizza bread, keep in mind to leave some room around the rim for crispy look!
Spread the tomato puree first, then peeled tomatoes. Add the ricotta as uniformly as possible. Cover with tomato slices. Sprinkle with olive oil and bake in oven for 15 minutes.

-Take out the pizza and place the mozzarella slices. Put back into oven for 5 minutes.

-Take out of the oven. decorate with mint leaves and pour the honey over the whole pizza as uniformly as possible.

-Eat at once!

NOTE:
This is a basic suggestion.
Some people will like to add garlic, basil and so on.
I kept it as simple and healthy (no salt) as possible!

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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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Japanese Vegan Udon, Dried Shiitake and Konbu Salad

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SHIITAKE-UDON-UMEBOSHI-SALAD-1

I’ve been looking around me recently for ideas so as to help my vegan and vegetarian friends with new ideas. Here is a simple one I just found for a healthy and tasty salad:
Japanese Vegan Udon, Shiitake and Umeboshi Salad!

INGREDIENTS: For one dish

-Udon: 1 pack of boiled udon ready for use
-Dried Shiitake Mushrooms: 4
-Konbu/seaweeed
-Salad Oil: 3 large tablespoons
-Soy sauce: 50 ml
-Mirin/sweet sake: 50 ml
-Real mineral water: 100 ml
-Cucumber, lettuce, mini tomatoes: as per taste

RECIPE:
SHIITAKE-UDON-UMEBOSHI-SALAD-2
-In a pan, drop cut dried shiitake, cho@@ed konbu/seaeed and oil. Fry gently.

-On a low fire add soy sauce and mirin.

SHIITAKE-UDON-UMEBOSHI-SALAD-3
-When you are satisfied that the shiitake are soft enough, drop the whole into mixer,nlender. Add water and process unti you obatin a sauce like in the picture.

-Boil udon quickly. Cool them under running clear water. Drain throuroughly and place on a dish.

-Arrange lettuce, cucumber on top of udon as on the picture, showing up enough of the udon.

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-pour the sauce on top and decorate with mini tomatoes.

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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PEACH-CLAFOUTIS-1

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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Japanese Vegan Treat: Cha Soba/Tea Soba

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cha-soba1.jpg

Shizuoka Prefecture is celebrated for its green tea all the World.
It grows no less than 50% of the national crop.
Vegetarians (and vegans!), rejoice!
A company called Ikejima Foods in Hamakita Ku, Hamamatsu City has come up with Tea Buckwheat Noodles/Cha-soba! (or Tya Soba)!
Tea comes from the Kawane area which produces some of the best tea in the Prefecture.
The noodles contain no preservatives, and neither the noodles, nor the tsuyu/soup contains any animal extracts whatsoever (no milk or egg products).
One pack contains enough for 4 small or 2 medium portions.

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As for cooking, here are simple instructions:
Cold Noodles style:
Dilute tsuyu/soup in 100 ml of clean water.
In one big pan heat 2 litres of water. Bring to boiling point. Drop in noodles. Lower fire to small. Stir with long chopsticks. The noodles are ready when they readily come to the surface. Wash them rapidly under running cold water inside a “zaru”/small basket or inside a bowl full of cold water until noodles are cool enough. Drain water and place on a flat dish over a bamboo net if possible. Eat noodles by dipping them in tsuyu/soup to which you can add freshly cut raw leeks and wasabi (or any spices you fancy!)

Hot noodles style:
Dilute tsuyu/soup into 230 ml of hot water.
Cook noodles as for cold style. Drain and drop into bowl full of tsuyu/soup. Add vegetables, freshly cut raw leeks and spices to taste.

“Meicha Soba”
Ikejima Foods
Hamamatsu City, Hamakita Ku, Terajima, 2351
Tel.: 053-587-1025


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Blueberry and Red Wine Ruby Mousse

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BLUEBERRY-RED-WINE-MOUSSE-1

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.

BLUEBERRY-RED-WINE-MOUSSE-2
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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GRAPEFRUIT-CHIFFON-1

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:
GRAPEFRUIT-CHIFFON-2
-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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