あなたにもできるプロワザ商品撮影(玄光社MOOK)
b0123934_13261152.jpg


当選しました^^
[PR]
# by noa_2000 | 2008-08-27 13:31 | the gifts
poached peaches / rare cheese cake
b0123934_13122517.jpg

I'd like to post only the recipe of poached peaches today. The rare cheese cake is so easy to make and there are hundreds of good recipes around - probably everybody has their own favorite recipe already, I imagine. I just put sliced peaches and poured jelly(poaching liquid+gelatine powder) on top of the cake.

recipe adopted from Official site of Martha Stewart

[ingredients]
Makes enough for 12 tarts
1 cup sugar
Juice of 1 lemon
3 firm ripe freestone peaches, halved and pitted

[directions]
In a medium saucepan, combine sugar and 2 cups water. Bring to a simmer over medium-high, and cook, stirring occasionally, until sugar has dissolved. Add lemon juice and peaches. Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes. Remove saucepan from heat, and let peaches cool in the poaching liquid. Using a slotted spoon, remove peaches from poaching liquid, peel, discarding skins. Slice peach halves into 6 wedges each. Transfer peaches and poaching liquid to a bowl. Cover; refrigerate until chilled.

noa's note : You can add your favorite spices like - anise, cinnamon stick, cardamon, vanilla beans, rose water, or even b. peppercorn! I've been using this above recipe for 3 years now and decided not to add/reduce anything to/from this recipe because they are too good to change! The only thing I 'd like to change is the peaches - use red haven instead of freestone. Believe me, they are WAY better!

the Japanese version  日本語訳
[PR]
# by noa_2000 | 2008-08-23 09:08 | sweets/bread
いただきもの
b0123934_856551.jpg

先日、思いがけず素敵なプレゼントを沢山頂いてしまいました。
岩手県の銘菓・名産物の数々。
普段から日本食に飢えきっている身には、なんとも嬉しいプレゼントでした。
その土地土地の食べ物って、何かほっこりと温かくて、懐かしさを感じさせてくれるものですね。お蔭様で、こころまで温かくなれました。また明日から頑張ろう、って気持ちになれます。
こんな素敵なサプライズをして下さったのは、この方です。普段から私が(勝手に)妹のように思っている方で、頑張りやさんで、とても可愛い方。知識が豊富な、野菜ソムリエさんでもあります♪
コロさん、プレゼントを本当にありがとうございました。とっても、とっても、美味しかったです(*^^*)
[PR]
# by noa_2000 | 2008-08-22 09:34 | the gifts
tuiles 
b0123934_7534916.jpg

I believe most people loves tuiles, including myself, because of its light and delicate taste. We usually store enough stocks of egg white in the fridge (only if you bake a lot), this recipe is perfect to consume it. Tasty, shows good cost performance and everybody loves it. Yes, a lots of good stuff on these cookies, except one thing. That is, they are too hard to make! Especially this cigarette shape. I baked tuiles twice now and found out they are the hardest cookies than anything else! So, I failed again orz
The taste is good but they don't look that great. The one on the top picture was the only one which looked nice.
But there is somebody who performs this perfectly. Her name is Vera, from "Baking Obsession".
In her blog, she directs us how to make perfect tuiles, and
her recipe and tutorial direction are clear and thorough. Actually my tuiles this time, are way way better than the first trial. Maybe you should try it out, too!

the Japanese version  日本語訳
[PR]
# by noa_2000 | 2008-08-18 14:44 | sweets/bread
yuzu pound cake
b0123934_1238454.jpg

Today I baked a yuzu pound cake, which is rich, moist and tangy. This dessert always has been placed in top 5 on my lists.
Yuzu is one of the most fragrant citrus fruits which you could get in some Asian countries. But since we hardly get fresh ones here, I always use the yuzu-cha instead. You could get it at most Korean grocery stores.

[ingredients]
non salted butter, softened 200g
sugar 130g
eggs(L) 3 or 160g
cake flour 160g
powdered almond 40g
baking powder 1/2 tsp
yuzu-cha 100g

[preparation]
1. Preheat oven to 325F /165C.
2. Grease inside of pan/mold with butter. Mix flour, almond powder and baking powder together. Set aside.
3. In a large bowl, beat butter until soft and fluffy. Add sugar and beat about 5 minutes on medium high speed.
4. Mix in the eggs, one at time, beating well after each addition.
5. Stir in the yuzu-cha and mix lightly.
6. Stir in all flour mixture, mix 80-100 times with the spatula.
7. Pour batter into the prepared pan/mold. Bake in preheated oven for 40-50 minutes or so.

the Japanese version  日本語訳
[PR]
# by noa_2000 | 2008-08-08 14:11 | sweets/bread


Hi,my name is noa. I was born and raised in Tokyo,Japan,and now I live in Canada with my generous husband, 2 loving sons and a puppy. I love reading, flower-arranging, shooting pictures and, baking.
by noa_2000
S M T W T F S
1 2 3
4 5 6 7 8 9 10
11 12 13 14 15 16 17
18 19 20 21 22 23 24
25 26 27 28 29 30