Battenburg Cake

One of my favourite British cakes is Battenburg cake which is a sort of variation on a Victoria sponge cake.

Battenburg cake is made of four sponge bars of which two are pink and the other two are yellow.  Four sponge bars are alternated in a checkerboard pattern and wrapped with marzipan.  It has a deliciously delicate scent of almonds.

Last Christmas I made a Christmassy version of Battenburg cake using two typical Christmas colours - red and green.  Rather than the classic 4 checkerboard pattern, I made the cake a little bit more complicated using sixteen sponge bars.

I wrapped my cake with cellophane sheet to add to the distinctive four by four pattern and gifted to one of my girlie friends.

The cake looked so pretty and tasted beautiful.  It surely was a tasty Christmas present for her!


Ingredients for 1 cake (6~8 people)
6 1/4 oz butter softened + extra for greasing
6 1/4 oz sugar
3 eggs, lightly beaten
3/4 cup self rising flour, sieved
few drops vanilla extract
1//4 teaspoon red food colouring
1/4 teaspoon green food colouring
some apricot jam
14oz ready made marzipan
powdered sugar for dusting


Instructions
Grease and then line two 7 inch square cake tins with parchment paper.  Place a large mixing bowl on scales and weigh it.  Write down the weight of bowl in order not to forget.

Combine the butter and sugar in the mixing bowl and mix well until pale and fluffy.

Beat in the eggs to the butter mixture, a little at a time, beating well between each addition.

Carefully fold the flour into the mixture, then stir in vanilla extract.

Place the mixing bowl on scales again and subtract the net weight of bowl that you wrote down to find the weight of batter.  Transfer the exactly half weight of batter into another mixing bowl.

Stir in the red food colouring to one of the mixing bowls and the green food colouring to the other mixing bowl.

Spoon the two different colour batters into the individual cake tins.  Bake both together in a preheated oven at 325F for 25-30 minutes, or until a skewer inserted in the centres of the sponges come out clean.

Leave the sponges in the tins for 5 - 6 minutes, then turn them out to a wire rack.  Remove the parchment paper and leave to cool completely.

Trim the edges of the sponge cakes making sure the two cakes are exactly same size.  Cut each sponge into 8 equal rectangles.

Take 2 red and 2 green rectangles of the sponge cakes and place the red, green, red and green sponges side by side, spreading the apricot jam for each joint as glue.

Spread the apricot jam all over the top of first layered sponges.  Place next 2 red and 2 green sponges on top of the first layered sponges alternating the colors like a checkerboard.

Spread the apricot jam on top of the second layered sponges and repeat for the third and forth layers.  The apricot jam should also be spread on top of the fourth layer of sponge.

Roll out the marzipan on a surface lightly dusted with the powdered sugar into about 8 x 18 inch rectangle (it should be large enough to wrap the cake completely).

Turn the cake upside down onto the middle of marzipan and spread the apricot jam all over the front, back and top sides of the cake.

Wrap the marzipan around the cake, trim the each end of marzipan, overlap and pinch them to seal.

Place the seam side down and trim off each side.

If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!

Spicy Double Pumpkin Rolls

These rolls are a delicious modification to cinnamon rolls.  I first baked these using one of the pumpkins that we decorated for Halloween 2012.

Homemade pumpkin puree is included in both the dough and the puree, and the fillings are both spicy and far more moist than ordinary cinnamon rolls.

These rolls are exceptionally tasty and I am 100% sure that you'll love them!

Ingredients for 12 rolls
1 medium size sugar pumpkin

(Dough)
3 cups all-purpose flour + for dusting
1 1/2 teaspoons salt
2 tablespoons soft brown sugar
4 tablespoons butter + for greasing
5 5/8 oz pureed sugar pumpkin
1/2 orange zest grated
3/10 cup milk
3/10 cup water
2 teaspoons dry yeast

(Sweet Pumpkin Paste)
10 1/2oz pureed sugar pumpkin
5 1/4 soft brown sugar
1/2 orange zest grated
1 orange juice
1 1/2 teaspoons pumpkin spice
1 teaspoon cinnamon powder
1/4 teaspoon salt

(Vanilla Icing)
2 oz powder sugar
1 level tablespoon milk
few drops vanilla extract

1 egg yolk and 1 tablespoon of milk beaten together to make the egg wash
some chopped hazel nuts for topping (optional)


Instructions
Rinse the pumpkin, cut off the top and halve.  Scrape off the seeds and spongy fibers and cut into large cubes.  Arrange the pumpkin cubes on a steamer basket in a single layer.

Put a couple of inches of water in a pan which is slightly larger than the steamer basket.  Put on the lid, place the pan on the heat and bring to a boil.  When the pan starts steaming, place the steamer basket over the boiling water.  Cook until the pumpkin flesh is soft when pierced with a skewer.

Cool the pumpkin and scoop out the flesh.  Discard the skin.  Roughly mash the pumpkin, then force it through a strainer to make it smooth puree.  Divide the puree to 5 5/8 oz for the dough and 10 1/2 oz for the sweet pumpkin paste.  The rest can be stored in the freezer for later meals.

To make the dough, place all the dough ingredients in a bread machine pan according to the recommended order by the manufacture, then select the dough cycle.

To make the sweet pumpkin paste, put all the ingredients in a pan and place on a low heat.  Stirring constantly, cook it until most of the liquid evaporates and the consistency becomes thicker.  Remove from the heat and cool completely.

When the dough cycle finishes, remove the dough from the pan and place on a lightly floured surface.  Punch down the dough, then form it into a ball.  Cover the dough with a damp cloth and let it rest for 10 - 15 minutes.

Lightly punch down the dough again, then roll it out into about 16 x 12 inch rectangle.  Spread the sweet pumpkin paste all over the dough.

Starting at one of long sides, roll up the dough and pinch the seam to seal.  Slice the dough into 12 equal pieces.  Make sure you clean the knife with a damp cloth after every slice.

Grease well a 11 inch flan tin with butter and line the base with parchment paper.  Place three rolls close together (forming a triangle) in the centre, then place the rest evenly around the circumference of the tin.  Cover the rolls with a damp cloth and let them rest for 40 - 50 minutes, or until they are doubled in size.

Brush the rolls with egg wash and bake for 30 - 35 minutes in a preheated oven at 350F.

Cool a little then remove from the tin.  Let the rolls cool on a wire rack.

Mix well all the icing ingredients and glaze the cooled rolls.  Top with the chopped hazel nuts if you like.


If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!

Anchovy Potatoes

Anchovy Potatoes are very popular dish at Japanese pubs (izakayas), although the way of cooking varies from boiling to mashing to frying, roasting etc.  No matter which way they are cooked, they are served as a side dish or a part of Japanese-style tapas.

My recipe for anchovy potatoes is for oven cooked anchovy flavoured wedges.  It looks like a very simple dish, but in fact I had to keep trying different methods to create this recipe - the anchovy flavour can disappear if you over cook it.


Ingredients for 2 people
1 pound (after peeling) white or red potatoes
3 tablespoons butter
10 anchovy fillets chopped finely
2 teaspoons preserved oil from the anchovy jar
salt and black pepper to taste  
chopped parsley


Instructions
Peel the potatoes and cut into wedges 1/3 inch thick. Wash the potato wedges under running water to remove the starch, and leave to drain.

Place the potato wedges in a microwavable dish.  Cover and cook in a microwave until almost soft but not yet 100% cooked and still keeping their shape. Cool slightly until you can just handle with your fingers.

Melt the butter in a frying pan, add the finely chopped anchovies and the preserved oil, and cook until the anchovy is incorporated into the butter (about 1 minute).

Pat dry the half cooked potato wedges and place them in a mixing bowl.  Add the anchovy butter and gently mix with a large spoon to coat the butter all over the potato wedges.

Line a parchment paper on a cookie sheet and transfer the potato wedges onto the paper in a single layer.  Cook in an preheated oven at 450~475F for about 10 minutes, take the cookie sheet out and turn the potato wedges, then return it to the oven for further 8 - 10 minutes - they should be slightly crispy.

Season with salt & black pepper and sprinkle with the parsley.  Serve hot.


Bon appetit!

Roasted Tomatoes & Avocado Salad with Framboise Dreesing

Sadly, lots of vegetables we buy at the supermarket nowadays have lost their flavour.  Tomatoes are one of them.  I love tomatoes, so feel very disappointed if they have no flavour at all.

I often roast tomatoes before adding them to salads.  We can extract the tomato's own sweet flavour by roasting.

The tomatoes used for this salad are also roasted, and the dressing is made with the oil used for cooking the tomatoes.  Fruity raspberry vinegar and sweet Japanese mayonnaise emphasise the tomatoes' flavour even more.


Ingredients for 2 - 3 people
1/4 cup olive oil
2 Roma tomatoes each cut into 6 wedges
salt and black pepper to taste
1 tablespoon raspberry vinegar
1 tablespoon QP mayonnaise
1/2 teaspoon Pommery mustard
1/2 teaspoon sugar
1 ripe avocado
3 - 4 handfuls green salad of your choice

Instructions
Place the tomatoes in an oven proof dish and drizzle the olive oil all over.  Season with salt and vigorous black pepper.  Roast the tomatoes in an preheated oven at 400F for about 20 minutes.  Carefully turn over the tomatoes once halfway through.

Remove the tomatoes to a plate and leave to cool completely.  Reserve the oil in the dish.

Add the vinegar, mayonnaise, mustard and sugar to the reserved oil and mix well.  Season with extra salt and black pepper if neccessary.

Halve the avocado, then stone and peel.  Cut it into 1/2 inch cubes.

Dish up the green salad to a large plate and arrange the roasted tomatoes and avocado.  Drizzle the Framboise (raspberry) dressing all over.


Bon appetit!

Double Avocado Mexican Style Salad

My husband loves my guacamole and I think it is really good too.  I have never tasted a better guacamole than mine even in a Mexican restaurant.

Making a modification to my guacamole recipe, I have made a beautiful salad using two avocados.  One is a part of the salad ingredients and the other is used for dressing.

Fresh cilantro makes you feel refreshed and gives a hint of Mexican flavour.  Avocado lovers will die for this salad!


Ingredients for 4 people
(Dressing)
1 avocado
2 tablespoons lime juice (about 1 lime)
1 teaspoon lime zest (about 1/2 to 1 lime)
2 tablespoons sour cream
2 tablespoons olive oil
1 teaspoon cumin powder
a dash of Tabasco
salt and black pepper to taste
MSG to taste (optional)

(Salad)
3 tomatoes skinned, seeded and cut into half inch cubes
1 red bell pepper, seeded, removed the membrane and cut into half inch squares
2-3 green onions, chopped
1/2 small onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup roughly chopped cilantro
1 avocado

Cayenne pepper or chilli power to garnish

Instructions
To make the dressing, halve the avocado, then remove the stone and peel.  Put the flesh into a small bowl and immediately pour the lime juice all over to help stop it discoloring.

Using a spoon, scrape off the remaining green flesh from the skins and add to the bowl.  Mash the avocado well with an avocado masher (or potato masher or even a fork) until it becomes smooth.

Add the other ingredients of dressing to the bowl and mix well.  Set aside.

Place all the ingredients of salad excepting the avocado into a larger mixing bowl.

Now, halve the second avocado for the salad, then remove the stone and peel.  Cut it into half inch cubes and add to the other salad ingredients.  Like you did for the first avocado, scrape off the remaining green flesh from the skin and add to the dressing bowl, then mix.

Add the dressing to the salad bowl and mix well. 

Serve with sprinkles of cayenne pepper or chilli power.


If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!

Pork in Miso Soup

Miso soup is an inevitable side dish for Japanese cuisine.  Miso is a traditional Japanese seasoning and all-rounder.  It is used not only to make soups but also give UMAMI to cooking.  You may think it strange, but I sometimes add miso when I am making Frensh bechamel sauce to make it milder.

Miso soup made with this all-round seasoning can therefore harmonise with almost any ingredients we add; vegetables, meat, fish, tofu, noodles, etc.,etc.  We have hundreds of different types of miso soups in Japan.

Among those various miso soups, one cooked with pork is speciallly called Buta Jiru or Ton Jiru (Buta/Ton both mean pork in Japanese, and Jiru is a voiced consonant form of Shiru which means soup).  This Western broth-alike soup is very delicious and one of everyone's favourite winter dishes.

Buta Jiru can be served as a side dish, but also became a beautiful main dish if you serve in a larger soup bowl together with a bowl of warm rice.


Ingredients for 4 people as side/2 people as main dish
Salad oil to fry
1 clove garlic peeled and finely chopped
1 knob fresh ginger peeled and finely chopped
5oz thin sliced belly pork cut into 1.5 inch width (bacon is not suitable for this dish!)
3 cups fish stock*
1 small potato peeled, cut into 1/10 inch thick slices, soaked in water for a few minutes and drained
4 oz daikon (about 1 inch long of large daikon) peeled and cut into 1/10 inch thick slices
2 oz carrot (3 inches of medium sized carrot) peeled and cut into 1/10 inch thick circles
5 oz firm tofu (1/3 of a block of tofu) cut into a half inch cubes
3 oz miso (brown)
1 teaspoon soy sauce
MSG to taste (optional)
1 bunch (3.5 oz) of enoki mushroom
4 tablespoons chopped green onion
Shichimi to taste (optional)

*fish stock: Add about 4 cups of water in a pan and bring to a boil.  Add one handful (about 1oz) of fish flakes to the pan.  Simmer for 2-3 minutes, then remove from the heat.  Stand for a few minutes until the flakes sink.  Sieve using a good quality kitchen paper.  Fish flakes are available at Japanese food stores.

Alternatively, you can use granulated fish stock which is also available at Japanese food stores.  Make 3 cups of stock following the directions on the package.

If, however, you can not get either fish flakes or granulated stock, simply use 3 cups of water.  Do not attempt to use Western fish broth which should not be substituted for this dish.


Instructions
Heat salad oil in a deep pan and cook the garlic and ginger for 1 minute until they become fragrant.   Then, add the pork and cook for 3-4 minutes or until the meat is no longer red.

Pour the fish stock into the pan and bring to a boil.

Add the potato, daikon and carrot.  Cover the lid and simmer for 7-8 minutes until the vegetables are soft (but not crushed!).

Add the tofu and cook (covered) for further 3 minutes.

Add the miso to the pan.  If you have a miso strainer or equally small strainer, add the miso in it and whisk with chopsticks or a spoon until it is dissolved.  Otherwise, put miso in a cup and add a ladle or two of liquid from the pan, whisk and dissolve, then add to the pan.

Add the enoki mushrooms and bring to a boil.  Season with the soy sauce and MSG (if you are using), then immediately remove from the heat.  Remember do not cook for too long after you add the miso, or it loses its flavour.

Serve hot in miso soup cups (if serving as a side dish, or use soup bowls if serving as the main course). Garnish with some green onion and sprinkle Shichimi pepper if you like.  Shichimi pepper is nowadays often found at Oriental food corner of your local supermarkets.

Bon appetit!

The Ultimate Plain Scones

I am often asked by my friends how to make the perfect scones. None of my friends seems to be happy with the results of their homemade scones.  What are they expecting of scones, and what type of scones do they call perfect?

In their standards, the perfect scones should be fluffy and moist as if they are sponge cakes.  Unfortunately, they are fundamentally misunderstanding what real British scones are like!

Scones are not supposed to be fluffy and moist cakes, but flaky quick breads originated in Scotland.

Having said that, however, I also dreamt of having a cream tea with a fluffy and moist cake-alike scone or two, with lots of clotted cream and jam on top, and in fact, like my friends I have been secretly experimenting to improve my scone recipe for many years.

After multiple trials, eventually I have created a recipe that I think can answer my friends' questions! 

I have tested my newly improved scone recipe several times before disclosing it in my blogs, and every trial I have had satisfactory results.  Thus, I am now fully confident in sharing the recipe with my friends and the readers of my blogs.

I can't think of any other ways to make better cake-alike scones.  That's why I call it - ultimate plain scones!


Ingredients for 11 - 12 scones
160g bread flour
160g Japanese wheat flour (Hakuriki Ko Violet Nisshin)*
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
60g salted butter, chilled and cubed (half inch)
150ml milk (plus some for glazing)
1 egg

* You can buy Hakuriki Ko Violet Nisshin or other Japanese brand Hakuriki Ko at Japanese food stores.  If there is no Japanese food store in your area, you may replace the bread flour and Hakurikiko with 320g of self-rising flour.  In that case, you do not need to add baking powder.

Instructions
Preheat the oven to 420F and when the oven is preheated place a non-stick cookie sheet in it.

Sieve the flours, baking powder, sugar and salt into a large mixing bowl.

Add the butter to the bowl and, using a pastry blender or your fingertips, rub it into the flour until the mixture becomes crumbly.

Combine the milk and egg in a half litre measuring cup and beat lightly. Add the mixture into the flour.

With a palette, mix the flour until almost fully incorporated, then using your hand, knead to a soft dough.

Turn the dough out onto a lightly floured board or silicon mat and press it out with you palm to about one inch thick. Using 2 inch cookie cutter, cut out the scones.  Repeat until you can cut out as many scones as you can.

Take out the cookie sheet from the oven, then quickly place the scones on it.  Glaze the top of each scone with milk and bake in the oven for 12 - 15 minutes or until they rise well and become golden brown.

Let the scones cool down a bit on a wire rack and serve them warm with butter, whipped cream and jam (ah, and of course, don't forget to make a cup of tea!)


If you would like to read this recipe in Japanese, please click HERE.

Bon appeti!