Autumnal taste and colour
This is the last weekend of September.
It's getting be autumn.
Have a wonderful weekend everyone.
Just a quick remembering of this busy week.
Duck breast, young corn, rice noodle, spring onion, Hoisin sauce and soy sauce etc...
Aw I have to reserve a whole duck for Christmas!
Normally what do you eat for Christmas?
Have a lovely weekend, everyone.
I feel that the autumn came around all of a sudden.
In such a cold evening, I am always eager to make a creamy food.
Salmon Yuzu pepper Creamy Fettuccine
The key is a typical Japanese condiment, Yuzu pepper paste (Yuzu Kosho).
You can get this taste from SusiSushi's online shop.
And the recipe is so simple and easy as always.
Here is the recipe of Salmon Yuzu pepper Creamy Fettuccine
Have a look and check how easy to cook!
Hope you have a lovely week.
Ahhhh this is one of my favourite Japanese food.
I marinated pork belly in soy sauce, salted rice malt (Shiho Koji) and lots of vegetables over night.
Key is salted rice malt, which is effective for making flush moisture and super tender.
And just put the pork in the oven and leave it for 3 hours (2 hours braising)
So if it's even super busy day, you can make this! (hum hum)
A weekend is almost there!
Have a great weekend, everyone.
I like Autumn, which is covered with various colours.
It's simply stunning.
In Cornwall, it's still warm but definitely the Autumn is around the corner -a late morning, windy evening etc...
These circumstances encouraged me to make new menu: Veggie Sushi Cake
This is a special mould for this cake.
This is cut into 8 pieces and so it's lovely finger food.
Is this perfect for party, isn't it!
I put this menu on my takeaway food.
Menu is HERE.
I hope you all had a lovely weekend.
Have a lovely week, everyone!
The other day, my good friend gave me an authentic Greek olive oil as a souvenir.
This lovely surprise encouraged me to make a Greece style dish: Cornish Sardine in Tomato, Caper, Lentil
Ummm lots of flavours were packed!
It's almost weekend finally!
Have a lovely weekend everyone.
This famous painting is one of my favourite in Gogh's masterpieces.
I made up *Food Impressionism* using no any artificial colours or ingredients.
The basic colour, blue and purple are made of red cabbage.
And the tree is Tempura seaweed.
Shining sun is made of poached egg yolk.
haha...I know I did silly work, but I love this unique work so much!
I let you lough at me :)
I hope you have a wonderful day today too.
I LOVE Spanish food especially pinchos.
These tiny but so exquisite food stimulate my craving for creativity.
My basic skills of Spanish food came from San Sebastian where is a sacred city in Spain, and I learnt some authentic Spanish cookery there.
Remembering the remarkable experiences in San Sebastian, I made this teeny tiny pinchos at my kitchen.
The little boat is made of British baby potato and that is stuffed with Cheddar doria (grilled rice).
Then place the butter soy grilled scallop on top and drizzle vinaigrette sauce.
This finger food was huge hit for my family.
The key for this dish is to boil potato in decent salted water and grill scallop quickly not losing their Umami juice.
I'm sure this is worth trying in your kitchen!
Have a lovely day, everyone.
Last Friday, it was a big day for us: my elder son starts his new year in his school and that day was my younger son's last day of his summer holiday (he starts his school life from the next Monday)
So I was determined to spoil my boys who are facing their new adventures.
Brought my little to a shoe shop and bought new shoes, and had a little treat with a cake and juice in a cafe...
And for all of my boys includes my husband, I made tons of Japanese Deep-fried Chicken (Chicken Karaage 唐揚げ) as I know this is their top favourite.
I deep-fried the chicken two times, so their surface are so crispy but the inside is incredibly juicy and moist.
And also by my recipe, I marinate the chicken in the condiments, egg and yogurt for a moment, so the chicken itself is enough seasoned and you don't need any dressing or sauce.
What a delightful flavour!!
(and extra naughty treat as well!)
No need to say how quick they devoured them :)
Would you like to try this easy but delicious Japanese food?
Yes, I'm pretty sure you can!
Here is the recipe.
Have a lovely week, everyone!
Quite recently, I have started to make Nukazuke which are a type of Japanese pickle, made by fermenting vegetables in rice bran (nuka).
I made the pickle from scratch and that was getting matured and now my Nuka produces really my favourite flavour.
I was determined to create my taste, all savouriness, sourness and distinctive fermented flavour must be harmonious.
And Nukaduke contains lots of good lactic acid and that is really effective to our digestive.
My family includes my younger son, 4 years old, love my Nukazuke and these cucumber is gone literally within 1 minute, so I pickle some vegetables every evening for feeding them for the next evening.
And...another my work in the evening...
Look at this naughty shot!
This is a braised pork (Chashu).
I marinated the pork loin with lots of vegetables, soy sauce, Sake and honey for overnight.
And just braised for 2 hours in the oven.
So the meat is extremely moist and succulent.
These were my routine works in an evening.
All are paid off as these food are good for health and non stoppable for my family!
I'm fascinated to think about what should I pickle vegetables tonight even at this moment.
Have a restful evening everyone!