Tag Archives: Yoghurt

Yoghurt Bread

Here is a very simple recipe for bread than can be enjoyed at any times by adults and kids:

Yoghurt Bread!

INGREDIENTS: For 6 “balls”

-All-purpose flour: 150 g
-Light flour (cake flour): 50 g
-Baking powder: 5 g
-Salt: a pinch
-Salad oil: 35 cc/ml
-Plain yoghurt: 150 g
-Honey (liquid): 35 g
-Sliced cheese for topping: as appropriate


-In one bowl, sift flour, salt and baking powder through and mix well.

-In another bowl, pour yoghurt, salad oil and honey. Mix with a hand mixer or whisk until bubbly.

-Pour the yoghurt mixture a lttle at a time in bowl containg the flour mixture. mix well well with a spatula. Repeat until all the yoghurt mixture has blended well with the flour mixture.

-Divide the dough into 8 balls. Use flour if they are too sticky. Sprinkle some four on an oven plate and place the balls on it. Make a cut over the top. Place some cheese over the top according to preference.

-Bake for 25 minutes at 180 degrees Celsius.


-Try with roasted sesame seeds (black or yellow) either included in the dough or as topping!

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Baked Tofu Yoghurt Cake


Tofu and yoghurt are two very healthy ingredients that can be easily magicked into a cake for the delight o children and calories conscious adults:

Baked Tofu Yoghurt Cake!

INGREDIENTS: For an 18cm-diameter mold

-Plain yoghurst:500g
-Tofu (kinu tofu or soft tofu): 300 g
-Eggs: 2
-Sugar: 80 g
-Flour: 30 g
-Lemon juice: 1 tablespoon



-Place a sieve over a bowl. Pour the yoghurt in. Let it drain naturally in the refrigerator for a day.


-Place the tofu in a bowl (no need to cover it). Leave it in a microwave oven (500 W) for 3 minutes.
Place a sieve over a bowl. Pour the tofu inside the sieve. Let it drain naturally in the refrigerator for a day.


-Next day, pre-heat oven to to 180 degrees Ceslius.
Throw the yoghurt and tofu water away.
Drop all the ingredients inside a food processor.


-Blend until smooth. Switch off halfway and stir with a spatula to even up the mixture.


-Pour the mixture inside a mold lined upwith cooking paper. Bake at 180 degrees Celsius for 30 minutes.


-Take mold and cake out. Let it cool completely. Chill it inside the refrigerator together.


-Take the cake out of of its mold only when it has chilled well.


-Cut, serve and enjoy!
You can of course serve it with jam and other toppings.
You can also add liqueurs, fruits and so on to the recipe!

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Blueberry Yoghurt Bread


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!

-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

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.

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

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

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

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

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

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

-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.


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Quick Summer Dessert: Blueberries 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

-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


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


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


Marinate your fruit with your favourite liqueur.


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


Whisk the fresh cream up to your own liking.


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


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


Place marinated fruit into recipients.


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


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

INGREDIENTS: for 8 people
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

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

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

Lukewarm water to dissolve gelatin: 6 large tablespoons each

-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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