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Matcha Kasutera Honey Sponge Cake

Tuesday, May 11, 2010

In the 16th century, the Portuguese reached Japan, and soon started trade and missionary work. Nagasaki was then the only Japanese port open for foreign commerce. The Portuguese introduced many then-unusual things, such as guns, tobacco, and pumpkins—and castella. It was able to be preserved for a long period of time, and so was useful for the sailors who were out on the sea for months. In the Edo Period, in part due to the cost of sugar, it was an expensive dessert. When the Emperor of Japan's envoy was invited, the Tokugawa Shogunate presented the Castella. Over the years, the taste changed to suit Japanese palates.from Wikipedia

Kasutera is a traditional Japanese sponge cake made of sugar, flour, eggs, and honey. There are now many varieties made with ingredients such as matcha green tea, cocoa or brown sugar.

  1. Line a 44x12x6-cm wood box or an 9-inch baking pan with parchment paper. Fill half of a large pot with water and bring it to a boil. Stir together the honey and green tea drink in a small bowl. Combine the flour, matcha tea powder and sift twice and set aside. Preheat the oven to 175C/350F.
  2. Place the eggs and the sugar into the bowl of your mixer. Set the bowl over the pot of hot water and whisk the mixture until lukewarm and the sugar is dissolved. Remove and beat over medium speed until the mixture starts to thicken. Lower the speed and continue whisking until it is thick and smooth. When you lift the whisk, the peaks drops slightly. Beat in honey water mixture in a few additions until incorporated.
  3. Sift in the flour in a few additions and whisk on low speed until fully incorporated. Pour the batter into the prepared wood box or the pan. Place in the hot oven and bake until the cake is golden brown and it feels spongy not tacky to the touch, about 50 minutes. Cool on the rack for 10 minutes, and remove from the pan.
Matcha Kasutera Honey Sponge Cake
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Braised Cauliflower With Tomatoes

Saturday, May 08, 2010

  • 150 g Tomatoes
  • 500 g Cauliflower
  • 3 clove Garlic, sliced
  • 1/2 tsp Chicken bouillon
  • 1/2 tsp Salt
  • 1/3 tsp Sugar
  • 2 tbsp Oil
  • Cornstarch solution
  • Chopped spring onion
  1. Wash and cut cauliflower into small flowerets. Bring half a pot of water to a boil and blanch the cauliflower for 5 minutes.
  2. Place the tomatoes into a bowl of boiling water for 10 seconds. Remove and dip them into some cold water, so that you can easily peel off the skins. Cut tomatoes into eight wedges each.
  3. Heat oil in a large non-stick skillet over medium to medium high heat. When hot add sliced garlic and stir until fragrant. Add tomatoes wedges and chicken bouillon, stir for 4-5 minutes.
  4. Pour in a cup of water and bring it to a boil. Add in blanched cauliflower and cook, covered, for 10 minutes until just tender. Season with salt and sugar, thicken with cornstarch, dish up. Garnish with the spring onions and serve with steamed rice.
Braised Cauliflower With Tomatoes

I want to thank Lazaro from Lazaro Cooks, BAKERICIOUS, and Denise@quickies on the dinner table sharing all their lovely Awards with me. Thank YOU!
















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Zucchini Fritters

Wednesday, May 05, 2010

I am sending this dish to Reeni' Side Dish Showdown-Anything Goes with Spring vegetables for May.

Side Dish Showdown Blogger Event

  • 300 g Zucchini
  • 1 tbsp Plain flour
  • 1/5 tsp Sweet paprika powder
  • Salt and pepper to taste
  • Oil for deep frying
  1. Cut the zucchini into even lengths of 8 cm and cut each length into sticks. Season the flour with salt, pepper and the paprika. Roll the zucchini sticks in the flour, making sure they are well coated.
  2. Heat a skillet 1/3 filled with oil until hot. Fry the zucchini sticks in batches until they are crisp and golden. Drain each batch on kitchen paper and season with more salt. Server hot with desired sauce.

Zucchini Fritters / 香酥西葫芦条
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Sourdough Bread Dumplings With Curry Gravy

Sunday, May 02, 2010


Sourdough Bread DumplingsCurry Gravy
  • 400 g Sourdough bread
  • 300-330 ml Milk
  • 2-3 tbsp Shallot, fried
  • 2 Eggs
  • 50 g AP flour
  • 1 tbsp Dried parsley
  • 1 tsp Curry salt
  • 1/2 tsp Black pepper
  • 1/6 tsp Nutmeg powder
  • 2 Onions, large
  • 3 tbsp Butter
  • 1 tbsp, Ginger, minced
  • 1 tbsp, Garlic, minced
  • 1 tsp Coriander powder
  • 1 tsp Curry powder
  • 1 tsp Cumin powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Chilli powder
  • 1 tsp Garam Masala
  • 2 Green chillies, finely chopped
  • 300 g Tomato puree
  • 150 g 3. 5% Plain yoghurt
  • 400 ml 1. 5% Milk
  • Salt and sugar to taste
  • 1 tbsp Dried parsley
  1. Dice the sourdough bread into small cubes and place them in a large bowl. Bring the milk to a boil and pour into the cubed bread. Cover and let sit for 30 minutes. Slice the shallot and fry until golden crispy. Mix the fried shallot and the rest of the ingredients into the bread milk mixture until well blended.
  2. Form 16 small dumplings or 10 large dumplings out of the mixture. The dumplings should be firm but still sticky, so that they won’t fall apart while boiling. In a very large pan bring salted water to the boil. Place the dumplings in the scalding water and simmer for 20 minutes. Dumplings are done when they float.
  3. Peel onions, cut them into halves and microwave with a cup of water for 10 minutes. Remove the onions halves and puree them in your blender. Set aside.
  4. Melt the butter in a skillet. Stir in minced garlic and ginger until aromatic, about 1 minute. Add in coriander, curry, cumin, turmeric, chilli, garam masala, chopped green chillies and onion puree. Stir fry for about 10 minutes.
  5. Add tomato puree and yoghurt to the pan. Mix well and add milk to get a medium thick soup consistency. Add sugar and salt to taste. Simmer gently for at least 30 minutes. Reduce to a thick but pourable applesauce texture. If it starts to get too dry, add more milk. Add in the bread dumplings and sprinkle the parsley over.
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Sour 100% Rye Bread

Friday, April 30, 2010

Adapted from Dan Lepard: The Handmade Loaf (Mitchell Beazley Food)
Gelatinized Rye MixDough
  1. Cool the boiling water until it reaches 90C/194F. Quickly whisk in the rye flour trying to avoid too many lumps forming. Cover the bowl and leave for 1 hour (or up to 24 hours). This gelatinized mixture will give the crumb of the loaf some elasticity.
  2. Whisk the rye leaven into the cold water, then whisk in the gelatinized rye mix (saving 1 tablespoon to brush over the loaf). Stir this with the dry ingredients until you have a soft sticky paste. Tip this dough out on to a lightly oiled work surface and knead gently into a ball. Cover and let rest for 10 minutes.
  3. Shape the dough into a baton or a ball. Place the loaf seam-side-up on a floured cloth or baking paper, pulling the cloth up around the dough to hold its shape or proof it on a basket. Leave to rise at room temperature for 5 hours or until the loaf has almost doubled in size.
  4. Preheat the oven to 210C/410F. Carefully upturn the loaf on to a tray and brush with the gelatinized rye mix. Spray the loaf lightly with water, and bake for 50 minutes. Leave to cool on a wire rack. When cold, wrap tightly in baking parchment, and leave for a day before slicing. Spread the bread slices with desired toppings.

Sour 100% Rye Bread
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Banana Oatmeal Cookies

Wednesday, April 28, 2010

  • 160 g Instant oatmeal
  • 3 Ripe bananas
  • 30 g Raisins
  • 60 g Walnuts
  • 100 g Dried cranberries
  • 50 g Dried coconut shreds
  • 1 tsp Vanilla extract
  • 1/2 tsp Salt
  1. Mash the bananas with a tablespoon, adding vanilla extract and salt. Mix well. Chop the walnuts and dried cranberries.
  2. Mix all the other ingredients with the banana mixture. Scoop out on a baking tray lined with a baking paper. Bake in a preheated 165C/330F oven for about 30 minutes until the cookies lightly golden in colour.

Banana Oatmeal Cookies 香蕉燕麦饼
Catherine@Living The GourmetElin@Elinluv's Tidbits Corner
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Angel Food Cake With Lemon Icing

Sunday, April 25, 2010

Angel food cakeis a type of foam cake whereas the devil's food cake is a type of butter cake.Angel food cake requires that the egg whites be whipped until they are stiff, and gently folded into the other ingredients. After baking, the cake pan is inverted while cooling to prevent the cake from falling in on itself. Angel food cake is sometimes frosted but more often has some sort of sauce, such as a sweet fruit sauce, drizzled over it.

Angel Food CakeLemon Icing
  • 9 large Egg whites, at room temperature
  • 1/4 tsp Salt
  • 1/2 tsp Lemon juice
  • 1 tsp Lemon extract
  • 1 tsp Vanilla extract
  • 330 g Sugar (I use only 200 grams)
  • 115 g Cake flour, sifted
    1 cup Confectioners sugar, sifted 2-3 tbsp Fresh lemon juice 1 tbsp Finely grated lemon zest
  1. Preheat oven to 160C/325F. Beat egg whites until frothy, add salt, lemon juice and extracts. Add sugar a little at a time; continue beating until whites are glossy and stiff.
  2. Using the rubber spatula, gradually fold in the flour, 1/3 at a time, until flour is incorporated. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring.
  3. Pour batter into an ungreased, 26cm tube pan. Bake one hour or until top is golden brown. As soon as the cake is done, turn the tin upside down and suspendd its funnel over the neck of a bottle. Let cook, about 1 hour.
  4. While cake is cooling prepare the icing. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little.

Angel Food Cake With Lemon Icing
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