Recipe Archives
A few recipes, some Japanese, some Baking.
Pizza
Written by: adekun on 27 December, 2006 1:14 pm - Filed under: baking — No Comments »
Home made pizza recipe.
Home made Japanese pizza
- one batch Pizza Dough
- one batch Tomato Sauce
- 200 g cheese
Punch the dough down and knead for a few minutes, divide the dough if required.
On a floured surface, roll from the centre outwards, giving it a quarter turn regularly. With floured hands, pat the round back a forth until you have the desired thickness. Continue reading
Canned Tomato Sauce
Written by: adekun on 11:38 am - Filed under: recipes — 1 Comment »
- 400 g can of tomatoes
- 100 g onions
- 50 g carrots
- one clove of garlic
- 1 tbsp olive oil
- good pinch of salt
- 1 tsp of brown sugar
Sweat the onions and garlic in the oil, adding the carrots after a few minutes. Add the rest of the ingredients and cook for at least 15 minutes. Prepare as needed.
I like to add some chopped rosemary and a little pepper when the tomatoes go in. Basil would be good in the summer.
Pizza Dough
Written by: adekun on 17 December, 2006 9:51 am - Filed under: baking — 1 Comment »
- 175 g plain flour
- 150 ml water
- 1 tbsp olive oil
- 1 tsp easy-blend yeast
- 1/4 salt
Sift the flour into a large bowl. Mix in the yeast and salt. Make a well in the centre,
pour in premixed oil and warm water. Mix together until you have a soft dough, you may need to add more flour. Continue reading
Shortcrust
Written by: adekun on 13 December, 2006 6:55 am - Filed under: baking — 1 Comment »
A Pâte Brisée recipe in place traditional English shortcrust. Although free, I found Japanese lard to contain skin (not pure lard), which made rolling out very difficult.
- 200 g plain flour
- 100 g butter
- one beaten egg
- 2 tsp water
Sift the flour into a large bowl. Dice and soften (if needed) the butter, add to the flour. Rub together until the mixture forms fine breadcrumbs. Make a well in the centre.
Tip in the egg. Fold over the edges of the mixture. Cut & fold to incorporate evenly. Add the water as needed. Roll into a ball with your hand. Cover and chill for half an hour.
Cold hands make good pastry. I had a disaster in the summer, it just too hot here. Don’t overwork the pastry, try to be quick.
White Sauce
Written by: adekun on 5:44 am - Filed under: recipes — 1 Comment »
White sauce recipe.
- 15 g plain flour
- 15 g butter
- 300 ml milk
Make a white roux, by adding the flour to the melted butter. Cook for two minutes over a low flame. Remove from the heat, slowly add heated milk, blending constantly.
Bring to the boil, whilst continually stirring. Simmer until the sauce thickens to the required consistency.
A thicker sauce can be made by increasing the amount of flour and butter by half.
Clay Pot Udon In Miso Soup
Written by: adekun on 3 December, 2006 5:38 am - Filed under: japanese — No Comments »
A recipe for those cold winter evenings.
- 500 g udon
- 100 g miso
- two 4 g sachets dashi-no-moto
- 1200 ml water
- 300 g chicken
- one egg per person
- 3 abura-age
- 10 quartered shiitake mushrooms
- 6 chopped spring onions
- 40 ml mirin
- 15 ml sake
Miso Soup
Written by: adekun on 30 October, 2006 12:22 pm - Filed under: japanese — No Comments »
It’s really easy to prepare. Miso soup really changed my opinion on soy.
- 50g miso
- 4 g sachet dashi-no-moto
- 600 ml water
Make up the dashi stock and bring to the boil. Put the miso into a ladle, a mix into the stock. Adjust to taste.
The most popular version, contains wakame, tofu and spring onions.
Usual to to add anything to hand, daikon, pork, leeks, okra etc.
