1. Miso Vegetables & Tofu A couple notes: This recipe makes more dressing than you’ll need. But the leftover will keep refrigerated for a week or two. As far as vegetables go, this recipe uses a combination of thin asparagus and broccoli florets, but Harumi uses green beans, cauliflower, and broccoli. Have fun experimenting with different in-season ingredients wherever you are. 6 oz awase miso (or blend or equal parts white & red miso) 1/4 cup sake 1/2 cup mirin 3 tablespoons sifted natural cane sugar red pepper flakes or shichimi tōgarashi, a big pinch or two 4 cups / 12 oz / 340 g bite-sized veggies (see headnotes) 12 ounces / 340 g baked or grilled (or lightly pan-fried) firm tofu, cut into bite-sized pieces Start the dressing first. Combine miso, sake, mirin, and sugar in a small saucepan. Bring just to a boil, dial down the heat and simmer gently for about 20 minutes, or until it thickens a bit. Toward the end, stir in the red pepper flakes, adding to taste. Remove from heat and allow to cool. In the meantime, bring a pot of water to a boil. Salt the water and blanch the vegetables very briefly, just long enough to take the raw edge off, no more than a minute. The broccoli might take 20-30 seconds longer to cook than the thin asparagus, so add it to the pot first. Use your best judgment based on whatever vegetables you are using. Drain and immediately run under cold water to stop the cooking. Drain well, you want to try to get as much water off the vegetables as possible. In a large serving bowl gently toss the vegetables until thoroughly coated with 1/3 cup / 80 ml of the miso dressing. Add the tofu and toss again. Taste and add more dressing if you like, just keep in mind, this particular dressing is quite strong and rich. Serve family-style or individually topped with a bit more shichimi tōgarashi or a sprinkling of red pepper flakes. Serves 4 - 6, plus leftover dressing. Inspired by a recipe in Harumi Kurihara’s Everyday Harumi. Published by Conran, 2009. via 101 cookbooks
    Apr 25

    Miso Vegetables & Tofu

    A couple notes: This recipe makes more dressing than you’ll need. But the leftover will keep refrigerated for a week or two. As far as vegetables go, this recipe uses a combination of thin asparagus and broccoli florets, but Harumi uses green beans, cauliflower, and broccoli. Have fun experimenting with different in-season ingredients wherever you are.

    • 6 oz awase miso (or blend or equal parts white & red miso)
    • 1/4 cup sake
    • 1/2 cup mirin
    • 3 tablespoons sifted natural cane sugar
    • red pepper flakes or shichimi tōgarashi, a big pinch or two
    • 4 cups / 12 oz / 340 g bite-sized veggies (see headnotes)
    • 12 ounces / 340 g baked or grilled (or lightly pan-fried) firm tofu, cut into bite-sized pieces

    Start the dressing first. Combine miso, sake, mirin, and sugar in a small saucepan. Bring just to a boil, dial down the heat and simmer gently for about 20 minutes, or until it thickens a bit. Toward the end, stir in the red pepper flakes, adding to taste. Remove from heat and allow to cool.

    In the meantime, bring a pot of water to a boil. Salt the water and blanch the vegetables very briefly, just long enough to take the raw edge off, no more than a minute. The broccoli might take 20-30 seconds longer to cook than the thin asparagus, so add it to the pot first. Use your best judgment based on whatever vegetables you are using. Drain and immediately run under cold water to stop the cooking. Drain well, you want to try to get as much water off the vegetables as possible.

    In a large serving bowl gently toss the vegetables until thoroughly coated with 1/3 cup / 80 ml of the miso dressing. Add the tofu and toss again. Taste and add more dressing if you like, just keep in mind, this particular dressing is quite strong and rich. Serve family-style or individually topped with a bit more shichimi tōgarashi or a sprinkling of red pepper flakes.

    Serves 4 - 6, plus leftover dressing.

    Inspired by a recipe in Harumi Kurihara’s Everyday Harumi. Published by Conran, 2009.

    via 101 cookbooks

  2. Best Cocoa Brownies Adapted from Alice Mendrich’s Bittersweet Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 25) 10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter 1 1/4 cups (9 7/8 ounces, 280 grams) sugar 3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process) 1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used) 1/2 teaspoon pure vanilla extract 2 large eggs, cold 1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour 2/3 cup walnut or pecan pieces (optional) Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. [Note, many people who have tried this recipe have found that this step works just fine in the microwave. Couldn’t test this because we don’t have one, but it sounds like it would work.] Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.) Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. via smitten kitchen
    Mar 14

    Best Cocoa Brownies
    Adapted from Alice Mendrich’s Bittersweet

    Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 25)

    10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
    1 1/4 cups (9 7/8 ounces, 280 grams) sugar
    3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)
    1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
    1/2 teaspoon pure vanilla extract
    2 large eggs, cold
    1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
    2/3 cup walnut or pecan pieces (optional)

    Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

    Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. [Note, many people who have tried this recipe have found that this step works just fine in the microwave. Couldn’t test this because we don’t have one, but it sounds like it would work.]

    Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

    Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)

    Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

    via smitten kitchen

  3. bauldoff: Designer Beverly Hsu has made these delicious Helvetica Cookie Cutters for those of us who lick the type specimen sheets when no one else is looking. Come on. I know you do it, too. I’ve seen you at our support group. (via swissmiss)
    Feb 19

    bauldoff:


    Designer Beverly Hsu has made these delicious Helvetica Cookie Cutters for those of us who lick the type specimen sheets when no one else is looking.

    Come on. I know you do it, too. I’ve seen you at our support group.

    (via swissmiss)

  4. Sea-salted chocolate and pecan tart recipe For the crust 175g butter75g golden caster sugar2 egg yolks250g plain flour20g cocoa powder For the filling 200g Madagascan 64% dark chocolate, broken into pieces200ml whipping or double cream (whipping cream gives a slightly lighter texture)200g light muscovado sugar10g Maldon sea salt For the topping 100g caster sugar1 teaspoon Maldon sea salt100g pecan halves To make the crust, cream together the butter and sugar with a wooden spoon until light and creamy. Add the egg yolks and 35ml water and mix well until all the liquid has been incorporated. Gradually add the flour and cocoa powder until a paste is formed. This can all be done in an electric mixer or food processor if you prefer. Wrap the pastry in foil or clingfilm, flatten it with your hand and refrigerate for 1 hour. The pastry can be made 2 days ahead, or even longer since it freezes well, though in this case you may want to knead the pastry to soften it before rolling. Sprinkle your surface with flour and roll out the pastry until it is about 5cm bigger than your tart ring or tin. I recommend using a ring that is 24cm in diameter and 2.5cm deep. Carefully line the ring or tin, pushing the pastry well into the bottom edges and folding the excess over the top. Trim off the excess. Refrigerate for 15 minutes to relax the pastry and to help prevent it from shrinking during cooking. Preheat the oven to 180°C/350°F/gas 4. Line the tart with a sheet of parchment paper – scrunch it up first to soften it – then tip in baking beans, rice or lentils and bake blind for 20 minutes. Lift out the beans and bake for a further 5 to 8 minutes, until the base is dry. Allow to cool. To make the filling, put all the ingredients in a glass or metal mixing bowl – place it over a pan of very hot water and allow them to melt together until glossy and thick. Pour into your cold, baked crust and refrigerate for 2 hours. For the topping, heat a saucepan until warm and add the sugar, gradually mixing until you have a golden liquid caramel. Add the salt and mix well. Pour in the pecans and, mixing thoroughly, quickly pour the mixture on to a parchment sheet and spread out with a spatula. Allow to cool thoroughly, then break or chop up into shards or chunky pieces to sprinkle over the ganache. Cut the tart with a hot, wet knife for perfect, restaurant-quality slices. recipe courtesy of guardian
    Jan 31

    Sea-salted chocolate and pecan tart recipe

    For the crust

    175g butter
    75g golden caster sugar
    2 egg yolks
    250g plain flour
    20g cocoa powder

    For the filling

    200g Madagascan 64% dark chocolate, broken into pieces
    200ml whipping or double cream (whipping cream gives a slightly lighter texture)
    200g light muscovado sugar
    10g Maldon sea salt

    For the topping

    100g caster sugar
    1 teaspoon Maldon sea salt
    100g pecan halves

    To make the crust, cream together the butter and sugar with a wooden spoon until light and creamy. Add the egg yolks and 35ml water and mix well until all the liquid has been incorporated. Gradually add the flour and cocoa powder until a paste is formed. This can all be done in an electric mixer or food processor if you prefer.

    Wrap the pastry in foil or clingfilm, flatten it with your hand and refrigerate for 1 hour. The pastry can be made 2 days ahead, or even longer since it freezes well, though in this case you may want to knead the pastry to soften it before rolling.

    Sprinkle your surface with flour and roll out the pastry until it is about 5cm bigger than your tart ring or tin. I recommend using a ring that is 24cm in diameter and 2.5cm deep.

    Carefully line the ring or tin, pushing the pastry well into the bottom edges and folding the excess over the top. Trim off the excess. Refrigerate for 15 minutes to relax the pastry and to help prevent it from shrinking during cooking.

    Preheat the oven to 180°C/350°F/gas 4. Line the tart with a sheet of parchment paper – scrunch it up first to soften it – then tip in baking beans, rice or lentils and bake blind for 20 minutes. Lift out the beans and bake for a further 5 to 8 minutes, until the base is dry. Allow to cool.

    To make the filling, put all the ingredients in a glass or metal mixing bowl – place it over a pan of very hot water and allow them to melt together until glossy and thick. Pour into your cold, baked crust and refrigerate for 2 hours.

    For the topping, heat a saucepan until warm and add the sugar, gradually mixing until you have a golden liquid caramel. Add the salt and mix well. Pour in the pecans and, mixing thoroughly, quickly pour the mixture on to a parchment sheet and spread out with a spatula. Allow to cool thoroughly, then break or chop up into shards or chunky pieces to sprinkle over the ganache.

    Cut the tart with a hot, wet knife for perfect, restaurant-quality slices.

    recipe courtesy of guardian

  5. Christmas gifts for the foodie in your life via black eiffel
    Dec 9

    Christmas gifts for the foodie in your life via black eiffel

  6. Jme, the new line from Jamie Oliver, with free delivery on orders of £35 or over. via happy lady eats
    Oct 29

    Jme, the new line from Jamie Oliver, with free delivery on orders of £35 or over.

    via happy lady eats

  7. This cake isn’t something that I’ve actually tried out, but I thought the recipe sounded interesting, plus I’m off work for a week, so maybe I’ll do some baking. lillianz: Chocolate Mayonnaise cake??? Ingredient:1/4 cup cocoa1 cup hot water1 Tbsp vanilla essence2 cups flour2 tsp baking soda1 cup caster sugar3/4 cup Heinz® Seriously Good Original Mayonnaise125g dark chocolate1/2 cup cream Method:1. Mix the cocoa, hot water and vanilla essence together in a jug. Cool.2. Sift the flour, baking soda and sugar in a bowl and make a well in the centre.3. Combine the Heinz® Seriously Good Mayonnaise with the cocoa mixture and then pour in the well. Mix together gently.4. Pour into a well greased and lined 20cm round cake tin.5. Bake at 180°C for 35-40 minutes until the cake is cooked when tested. Cool in the tin for 10 minutes before turning out onto a cake rack. When cold, ice with your favourite chocolate icing, or with our Rich Chocolate Giaze, or simply dust with icing sugar to serve. Rich Chocolate GlazeMelt 125g dark chocolate with 1/2 cup cream together in the microwave for 1 minute. Stir to combine, cool a little and then pour over the cake and smooth out.
    Sep 7

    This cake isn’t something that I’ve actually tried out, but I thought the recipe sounded interesting, plus I’m off work for a week, so maybe I’ll do some baking.

    lillianz:

    Chocolate Mayonnaise cake???


    Ingredient:
    1/4 cup cocoa
    1 cup hot water
    1 Tbsp vanilla essence
    2 cups flour
    2 tsp baking soda
    1 cup caster sugar
    3/4 cup Heinz® Seriously Good Original Mayonnaise
    125g dark chocolate
    1/2 cup cream

    Method:
    1. Mix the cocoa, hot water and vanilla essence together in a jug. Cool.
    2. Sift the flour, baking soda and sugar in a bowl and make a well in the centre.
    3. Combine the Heinz® Seriously Good Mayonnaise with the cocoa mixture and then pour in the well. Mix together gently.
    4. Pour into a well greased and lined 20cm round cake tin.
    5. Bake at 180°C for 35-40 minutes until the cake is cooked when tested. Cool in the tin for 10 minutes before turning out onto a cake rack. 
    When cold, ice with your favourite chocolate icing, or with our Rich Chocolate Giaze, or simply dust with icing sugar to serve.

    Rich Chocolate Glaze
    Melt 125g dark chocolate with 1/2 cup cream together in the microwave for 1 minute. Stir to combine, cool a little and then pour over the cake and smooth out.

  8. I decided to treat myself to lunch today, because it’s my birthday and as I have to spend the day by myself, I thought that I should do something nice. I decided to go to one of my favourite bars in Manchester—Walrus. The menu, created by ex-Nobu chef Paul Day offers a Japanese canteen style food concept that encourages flexible and sociable dining. They have a great £5 bento box offer on Monday to Friday between 12-5pm. I had the ‘field’ option which includes chicken and pork gyoza, yellow curry chicken and organic steamed rice. I also got a bowl of miso soup for £1 extra as I wasn’t sure what the portion size would be like, but I really didn’t need it. As you can see by the photo I took, you do get quite a bit for your money and it’s really tasty.
    Sep 2

    I decided to treat myself to lunch today, because it’s my birthday and as I have to spend the day by myself, I thought that I should do something nice. I decided to go to one of my favourite bars in Manchester—Walrus. The menu, created by ex-Nobu chef Paul Day offers a Japanese canteen style food concept that encourages flexible and sociable dining.

    They have a great £5 bento box offer on Monday to Friday between 12-5pm. I had the ‘field’ option which includes chicken and pork gyoza, yellow curry chicken and organic steamed rice. I also got a bowl of miso soup for £1 extra as I wasn’t sure what the portion size would be like, but I really didn’t need it. As you can see by the photo I took, you do get quite a bit for your money and it’s really tasty.

  9. Chris Chun’s Lemonade Scones Recipe: 6 Cups (900g) Self Raising Flour 500ml (2 cups) double cream (heavy cream) 500ml (2 cups) lemonade (or Sprite) Mix with knife lightly until just combined. Roll out gently, cut into scones with round shaped cutter then bake in moderate oven 180C (350F) for 15 minutes. Depending on how large you make your scones, this recipe could feed many many people. I have found that quartering it, and making small bite-sized scones is quite effective, or halving it and making larger scones works if you have fewer people (or less greedy people) to serve. via Design*Sponge
    Aug 30

    Chris Chun’s Lemonade Scones

    Recipe:

    6 Cups (900g) Self Raising Flour

    500ml (2 cups) double cream (heavy cream)

    500ml (2 cups) lemonade (or Sprite)

    Mix with knife lightly until just combined. Roll out gently, cut into scones with round shaped cutter then bake in moderate oven 180C (350F) for 15 minutes.

    Depending on how large you make your scones, this recipe could feed many many people. I have found that quartering it, and making small bite-sized scones is quite effective, or halving it and making larger scones works if you have fewer people (or less greedy people) to serve.

    via Design*Sponge

  10. boldasloves: Tea Infuser by Pablo Matteoda
    Aug 30

    boldasloves:

    Tea Infuser by Pablo Matteoda