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How To Make Anko (Red Bean Paste) Anko, sweet red bean paste, is used in many confectioneries in Japan. It is usually prepared by boiling and sometimes mashing azuki beans and then sweetening the paste with sugar. The most common types of read bean paste include Tsubuan and Koshian. Tsubuan is prepared by boiling and sweetening with sugar. Koshian is prepared by passing through a sieve to remove bean skins, and this is most commonly used for wagashi (traditional Japanese confectionery). Other varieties of anko includes Shiroan, made from Japanese white beans and Kurian made from chestnuts. Anko is used in Anmitsu, Daifuku, Dango, Dorayaki, Oshiruko / Zenzai, Taiyaki, Manju, and Yokan. Tsubu-an Here’s a easy homemade Japanese red bean paste recipe, learn how to make anko from scratch. Sweet Red Bean Paste (Tsubuan) Total time Author: Namiko Chen Serves: 600g (1.3 lb) anko Ingredients Notes Recipe by Namiko Chen of Just One Cookbook.

Koshi-an I make koshian with a pressure cooker. Recipes with Sweet Red Bean Paste Mizu Yokan Taiyaki. Healthy Pumpkin & Walnut Brownies - The Healthy Adaptation. I made these brownies healthier by adding more pumpkin than the average pumpkin brownie. I have used wholemeal flour which is cleverly hidden by the huge hit of cocoa (cocoa is full of antioxidants. Win-win!). I’ve cut down on the amount of added fats (don’t worry there is still enough to make them lovely and moist) and switched butter for peanut oil. Walnuts add omega-3 fatty acids and protein and make these brownies a tad more filling than most.

Good news for those of you who avoid dairy. This recipe is naturally dairy free! Healthy Pumpkin & Walnut Brownies Recipe type: Dessert Prep time: Cook time: Total time: Serves: 15 3 free-range eggs 1¼ cups sugar 2 cups pumpkin puree ⅓ cup peanut oil 1 tsp vanilla 1 cup cocoa 1 cup self-raising wholemeal flour ¼ tsp salt ½ cup walnuts (chopped) All measurements in this recipe are metric (1 cup= 250ml) Paleo Pancakes. Sweet soft Paleo Pancakes, made with only 3 healthy ingredients! A cozy breakfast for those on a grain-free and/or dairy-free diet. Nothing says breakfast like pancakes. Anyone who is required to eat a grain-free and/or dairy-free diet, can tell you it’s the breakfast item they miss most of all. We did a whole foods cleanse in January, and it took all my willpower to stay away from some of my favorite breakfast dishes.

We had to come up with something to take the place of my classic pancake recipe. Along with some of the other #paleo recipes you saw here last month, like White Chicken Chili and Cauliflower Fried Rice, Paleo Pancakes were a staple in our house all month. Paleo pancakes offer all the comfort of, well… regular pancakes, without any processed ingredients, sweeteners, grains or dairy. Check Out My Latest Videos Here Using just ripe bananas, eggs, and coconut flour (and a pinch or two of salt) you can whip up tender and fluffy paleo pancakes with a little tropical flair.

However… Ramen Recipe | Japanese Cooking 101. Ramen is a very popular noodle soup in Japan. Ramen noodles are originally Chinese style noodles, but it’s been changed and improved over the years, and evolved to our own food. There are millions of Ramen restaurants in Japan from mom and pop Chinese restaurants in neighborhoods, Ramen street carts open late at night, to sophisticated Ramen specialty shops in cities.

People don’t mind lining up for hours to get in as long as it’s good. Fresh noodles are the best, but another form of Ramen that is very popular is instant noodles. There are two main components in Ramen: noodles and soup. The other half of Ramen is the soup. You can invest lots of time and ingredients and research complicated and unusual soups, and it is hard to beat Ramen at great restaurants, of course, but our version here is pretty good for homemade Ramen and really very simple to make. Ingredients Salted pork 1 lb pork 1 tsp salt Soup Noodles 9 oz fresh angel hair pasta (225g) 8 cups water (2L) 2 Tbsp baking soda Topping.

Szechuan Pfeffer | Gewü | Ihr Online Shop für Gewürze, bio Produkte, Tee und Delikatessen. In Ihrem Warenkorb: 0 Artikel, 0,00 CHF Szechuan Pfeffer beissend scharf beissend scharf Die Früchte des Szechuan Pfeffers werden im noch unreifen Zustand geerntet und dann getrocknet. Mit "echtem" Pfeffer ist dieses Gewürz nicht verwandt. Sein Geschmack ist pfeffrig und beissend scharf, mit einem leichten Zitronenaroma. Obwohl er eigentlich nicht wirklich scharf ist, wird er zu den pikanten Gewürzen gezählt, da er einen extrem beissenden Geschmack hat. Die Körner werden vor der Zubereitung in einer Pfanne ohne Fett angeröstet, um das Aroma zu intensivieren. Herkunft: China Ganze Beeren - 30g im umweltfreundlichem Aromaschutzbeutel. Tzatziki Sauce Recipe. On October 10, 2013 We just returned home from a trip to WA (Seattle area) where my cousin invited us over for dinner.

She served a Moroccan Mediterranean menu that rocked my Ukrainian taste buds. This tzatziki sauce tied everything together. I pretty much drowned my chicken and smothered everything on my plate with it. Tzaziki is a Greek cucumber yogurt dip. Tzatziki Sauce Ingredients:1/2 English cucumber, peeled 16 oz (2 cups) Cold plain Greek yogurt (either full fat or fat free will work) 4 cloves garlic, pressed 1/3 cup chopped dill, fresh or frozen 1 1/2 Tbsp freshly squeezed lemon juice (Juice of 1/2 lemon; please squeeze a real lemon) 1/2 tsp salt, or to taste 1/8 tsp black pepper How to Make Tzatziki Sauce:1. 2. 3. Have you tried tzatziki sauce? Tzatziki Sauce Recipe Author: Natasha of Skill Level: Easy Cost To Make: $4-$5 How to Make Tzatziki Sauce: The Cucumber should be peeled, finely diced and strained of it's juices. Vegan Tzatziki Sauce - Potato Strong.

Echtes Hummus Rezept. 2 / 28 Bild von: MissGleasonSanchezApostolides 3 / 28 Bild von: audrey Kovacs 6 / 28 Bild von: Diane S 7 / 28 Bild von: cookiemonster 8 / 28 Bild von: Buckwheat Queen 9 / 28 Bild von: House of Aqua 10 / 28 Bild von: naples34102 11 / 28 Bild von: Dea 12 / 28 Bild von: cookiemonster 13 / 28 Bild von: HipsterChey 14 / 28 Bild von: cjones08 15 / 28 Bild von: jadedgurl 16 / 28 Bild von: susanbl 17 / 28 Bild von: nmendillo 18 / 28 Bild von: jdaley 19 / 28 Bild von: Tweegy 20 / 28 Bild von: Tweegy 21 / 28 Bild von: maddcheff 22 / 28 Bild von: StickySue 23 / 28 Bild von: stacy nelson 24 / 28 Bild von: kimbersev 25 / 28 Bild von: Rainone87 26 / 28 Bild von: Mc 27 / 28 Bild von: audrey Kovacs 28 / 28 Bild von: gretamarie. Cheese & Burger Society. 8 Simple Chicken Breast Recipes Recipe.

Japanese Cheesecake (Fluffy &Creamy) - Christines Recipes: Easy Chinese Recipes. When I tried the Japanese cheesecake with the very first bite, I have been fallen in love with it ever since. The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd.

The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Mind you, the cooking method makes the cheesecake very light, you’d feel you don’t have enough even after having a big slice of it. A case in point, over half of the cheesecake was gone shortly after I placed it in the fridge. This kind of cheesecake is always a big hit in Hong Kong and other Asian countries. For making this Japanese cheesecake, many people find it’s a bit hard to overcome two common problems that contribute to making unpleasant looking cakes. Japanese Cheesecake (Fluffy & Creamy) (Printable recipe) By Christine's Recipes Prep time: 20 mins Cook time: 60 mins Yield:2 baking pans, lined with baking paper, each size 11.5cmx22cmx6cm Ingredients: Good Ol’ Homemade Brownies.

This may be a cooking blog, but I find myself sharing some of my deepest, darkest secrets (never having tried oatmeal before, for instance) here. So far you all have accepted me and all the horrible things I’ve kept hidden for years and years. I can only hope that you will continue to stand by my side as I reveal this next bit of private information about myself. I prefer my brownies to be made from a box mix. I’m sorry, okay? It’s just who I am and I have to be me. Writing a cooking blog isn’t going to change who I am. It just won’t, okay? Except, well, I’ve recently discovered a brownie recipe so beautiful and delicious and rich and fudgy and chocolatey and oh goodness, I should just go ahead and admit it.

Just go ahead and scroll back up there and look at those brownies! This recipe starts out by melting butter and sugar together in a sauce pan, and I know, there are lots of one bowl brownie recipes out there, but these guys are worth the extra dirty dish. Look! Print Save Ingredients: LoveIt.