Alishan ‘Recipes’ Category
A British favourite that I find myself craving from time to time. Make sure you have a warm spot for the dough to rise, and plenty of time to cook the crumpets.
- 2 cps flour
- 2 cps bread flour
- 1 1/2 tsp salt
- 1 cp water
- 1 1/2 cp plain soymilk
- 2 Tbsp canola oil
- 1 Tbsp sugar
- 1 sachet Red Star yeast
- 1/2 tsp baking soda
- 1/2 – 1 cp water
- Mix together the flour and salt.
- Warm the soymilk, then add the sugar and yeast. Leave for around 10 mins or until the mixture is frothy.
- Add the soymilk and oil to the flour and beat well to make a smooth batter.
- Leave to rise for an hour or so until doubled in size.
- Dissolve the baking soda in 1/2 cp water and add to the mixture.
- Leave to rise for another 30-60 mins.
- Ladle into crumpet rings (I used metal fried egg rings from the 100 yen shop) and cook on a low to medium heat for around 6 mins. You should see bubbles on the surface, the batter should be set and the underside a nice golden brown. Flip and cook the top for another couple of minutes.*
* This last step is the really tricky part. This mix makes a lot of batter, though, so you get plenty of goes to get it right! If it’s not bubbling add a little more water. I ended up adding a full cup of water to the mix, not the 1/2 cup the original recipe called for, and also made thinner crumpets. I think I had the heat too low as well, as I was afraid of burning the bottoms. I didn’t manage to get the bubbles on the top but the texture wasn’t bad and the taste was great, especially slathered in maple syrup!
A lovely, warming dish for the winter.
＜Ingredients＞ Serves 6
- 1 onion
- 1 clove garlic
- 2 cups TSP
- 5 Tbsp tomato paste
- spice (we used 3 tsp nutmeg, 1 tsp cayenne pepper, 3 tsp oregano and 2 bay leaves)
- 4 Japanese size eggplants
- 6 potatoes
- 2-3 Tbsp nutritional yeast (or to taste)
- 100 cc mimic cream
- dried parsley
- olive oil
- salt & pepper
- Soak the TSP in 3/4 cup hot water for about 10 minutes. Once soft, squeeze out all water and set aside.
- Thinly slice the eggplant and lightly fry in olive oil, addition salt and pepper to taste. Once softened, set aside.
- Peel and boil the potatoes until cooked through. Drain and mash.
- Finely dice the onions and garlic and saute in olive oil for around five minutes or until lightly browned.
- Add the tomato paste and mix well, then add the TSP and 200cc of water along with your choice of spices, salt and pepper. Boil to reduce to a thick sauce.
- Once reduced, stir in the eggplant and transfer to an oven proof dish.
- Mix the mashed potato with the mimic cream, nutritional yeast and salt and pepper to taste. Use to top the eggplant mix.
- Lightly drizzle with olive oil and sprinkle with parsley before baking at 200 degrees centigrade for 20 minutes or until lightly browned.
Ingredients (adapted for Japan)
- 1/2 cup garbanzo-fava bean flour
- 1/2 cup brown rice flour
- 1/2 cup katakuriko
- 1/4 cup kuzu (bash with rolling pin into as fine a powder as you can or whizz in blender)
- 1/2 cup sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup canola oil
- 1/3 cup apple sauce
- 1 1/2 Tbsp vanilla extract (reduced original recipe but still *very* vanilla)
- 1/2 cup hot water
- 1 people tree bitter chocolate bar cut into chunks.
- Preheat the oven to 180 degrees and lightly grease either mini muffin tin or regular cake tin.
- In a medium bowl whisk all the dry ingredients (except chocolate) together. Add the oil, apple sauce, vanilla extract and hot water and stir until the batter is smooth.
- Fold in the chocolate chips.
- Scoop the mix into the muffin tin or baking tin and bake in the center of the oven for 9 minutes (mini muffins) or 25 minutes (for big tin. The blondies will be firm to the touch when done. Leave the tin to stand for a further 10 minutes before removing the blondies. Either eat them straight away or store at room temperature for up to three days (though I doubt they’d last that long!).
I love the Autumn. I love the warm days and the cooler nights. I love the changing colours on the trees and the riot of flowers in our neighbouring park, but best of all I love the food! Perhaps it’s being British but I have a great fondness for root vegetables and this is the season they come into their own. Now’s a great time to learn a few new recipes in time for the bitterly cold weather that’s only a few short months away. I was taking a look through a few blogs for inspiration and was sad to see that many use ingredients or pre-made sauces or mixes that aren’t available here. I was particularly taken with a pumpkin chili recipe on neverhomemaker but of course we don’t have pumpkins, only acorn squash. Would that do, I wondered. It did do. It more than did! It was delicious and incredibly easy. Here’s my adapted version of pumpkin chili:
You will need:
- one onion
- one clove garlic
- one splash of olive oil
- one can of tomatoes
- 1/2 – 1 can of kidney beans
- one bouillon cube
- 1/2 can sweetcorn
- 1/4 kabocha (acorn squash)
- chili spice mix OR paprika OR sage to taste
- salt and pepper to taste
How to make it:
- In a large pan gently saute the chopped onion and garlic until soft and translucent.
- Skin the kabocha and cut into cubes. Add to the pan and stir to coat in the oil.
- Add the can of tomatoes plus juice and the kidney beans (half – whole can depending on how much you like them) and stir.
- Add around a cup of water; enough to just about cover the kabocha.
- Add the bouillon cube and bring to the boil. Add the sweetcorn and your flavouring of choice (chili, paprika or sage), reduce the heat and simmer for 30-40 minutes until the kabocha is cooked through.
- Remove the lid of the pan and bring to the boil, stirring frequently, until the sauce has reduced to a thick, stew consistency.
I am going to take a minute here to promote a cooking marvel that makes this kind of dish so cheap and easy. No, I am not getting backhanders. I was recommended by a friend to buy a Shuttle Chef and I did and I am *so glad* that I did. It’s like a giant thermos flask that you put the whole pan in and leave to cook by itself. It’s like a slow cooker but doesn’t use any power, just keeps the heat of the pan you put in. You need gas/electric to heat up the water to start with, but then you just put the hot pan in the container, close the lid and forget about it! When dinner time rolls around you get it back out of the cooker and voila! It’s cooked through, still hot, and ready to eat. You could prepare dinner in the morning and have it cooked and ready when you get home! Minimal energy consumption, perfect results and it even works for proving bread, cooking dried beans or fermenting your sourdough starter. In our new low-energy-consumption society I felt it worth a mention