This is my ‘Basic Cookie Dough’ recipe that I have been using for many decades. Adding extra ingredients, such as Chocolate Chips, Nuts and Dried Fruit, and also flavours such as Cinnamon, Cocoa Powder, Matcha Powder, Lemon Zest & Juice, Coffee Granules, you can create a variety of cookies. It…
This ‘Basic Muffin’ recipe is easy to remember and it is absolutely versatile. I understand that Muffin is basically a quick bread. The batter shouldn’t be too sweet. You can add Chocolate, Fruit and Nuts to create a variety of Muffins based on this plain batter recipe. Makes 12 Muffins…
This is a very easy ‘Just-Keep-Mixing-Well’ cake recipe. No technique is necessary, but make sure cake tin is well prepared and most importantly Butter, Eggs and Butter Milk are at room temperature. This cake will surely raise tall. Add flavour such as Vanilla or Rum. You can add Matcha powder…
This dessert is called ‘Rare Cheesecake’ in Japan. It is very popular over there but not here in Melbourne. No-Bake Cheesecake is set using gelatine. This is the most basic and plain cheesecake recipe that I have been using for many years. Adding extra ingredients such as fruit, fruit puree…
If you are a beginner cook and looking for a cupcake recipe, this is the most basic and easy-to-remember recipe. Once you have succeeded in baking these plain ones, you will wish to create new flavours by adding extra ingredients such as Cocoa Powder, Sultanas, Cinnamon & Apple, etc. Makes…
I have been back in Japan since August, and due to various circumstances I will be here for a while. So, since I’m back in the Land of Sushi again , I have been thinking a bit about sushi restaurant dos and don’ts. There aren’t that many really, because nigiri-zushi…
We don’t use the yard-pound system in Australia, but 1 pound is about 454 grams. The Pound Cake is made with 1 pound of each Butter, Sugar, Eggs and Flour and that’s what I learned. However, 1 Pound of each ingredient will make a huge volume. Just thinking of 454…
When I want to use up the leftover egg yolks, I often make custard desserts. This is one of them. Some recipes say we should cook the egg yolks with milk, but I don’t cook because the egg yolks will be almost cooked by the added hot milk . This…
Gelatin, Kanten and Agar Agar are the most common gelling agents used for setting liquid to make gelatinous dessert.Gelatin is made from pork skins, cattle bones or hides.Kanten (Japanese) and Agar Agar (Malay) are made from sea plants. Kanten is made from red algae called ‘Tengusa’ and ‘Ogonori’ in Japanese.…
