Sweetcorn And Parmesan Fritters Recipe

Sweet Corn And Parmesan Cheese Fritters

These sweet corn and parmesan fritters are super quick to make, takes around 20 minutes! They are great on their own, with chilli sauce or a side salad to go with it.

Ingredients (makes around 12 fritters):

  • 100g plain flour
  • 1tbsp baking powder
  • 1 egg
  • 150ml milk
  • 200g canned sweetcorn
  • 2 spring onions (chopped finely)
  • 25g parmesan cheese
  • 1 tbsp soya sauce
  • 1 tbsp vegetable oil

Directions:

  • Sift the flour and baking powder into a large bowl.
  • Add the egg and mix well.
  • Beat in the milk a bit at a time to form a smooth batter.
  • Drain the canned sweetcorn and add it to the batter mix together with the spring onions, parmesan and soya sauce. Mix well.
  • Heat up the oil in a frying pan on a medium heat and fry spoonfuls of the mixture for about 3 mins on each side until the fritters are golden.
  • Serve the fritters piping hot!
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Matcha Green Tea Shortbread Cookie Recipe

Matcha Green Tea Shortbread Cookie Recipe

I’ve got the green tea bug again and after my success with the green tea scones last month I decided to make some green tea shortbread cookies. When I lived in Tokyo, freshly baked green tea cookies were so expensive – up to around £2 per cookie! These cookies that I made are quick and easy to make and the ingredients are fairly inexpensive apart from the matcha powder, depending on the quality of the matcha and where you got it from. But even if you splash out on the most expensive premium matcha powder, you’ll still get your money’s worth compared to buying the cookies!

I used a Japanese cookie cutter (see my WorldOfKawaii Etsy Shop) to cut out the dough into cute flower shapes. You can package the cookies in Japanese cellophane gift bags  and they make a really nice gift! ✿

Matcha Shortbread In Japanese Gift Bag

Ingredients:

  • 100g icing sugar
  • 2 tbsp matcha powder
  • 145g unsalted butter (at room temperature)
  • 200g plain flour
  • 3 large egg yolks
  • granulated sugar (for coating)

Directions:

  • Put the icing sugar and matcha powder in a bowl and mix throughly.
  • Add the butter and mix using an electric mixer until smooth.
  • Add the flour and mix until it is well combined.
  • Add the egg yolks and mix until they are fully incorporated and a dough forms.
  • Flatten out the dough until it forms a disc and then leave it in the fridge to chill for around 30 minutes and is not sticky.
  • Preheat the oven to 180C / Gas mark 4.
  • After the dough has chilled and is firm to the touch, roll it out until it is a thickness of around 1cm.
  • Use a cookie cutter to cut out the dough.
  • Put some granulated sugar in a bowl and coat each cookie in the sugar.
  • Lay out the cookies on a sheet of greaseproof paper on a baking tray and bake for around 12-15minutes until they turn slightly brown around the edges.
  • Leave the cookies to cool and then store them in an airtight container.
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Pumpkin Risotto With Crispy Sage And Shallots Recipe

Pumpkin Risotto With Crispy Sage And Shallots Recipe

With Halloween coming up I thought it would be nice to make something in line with the occasion. Pumpkins are currently in season so I created this quick and easy pumpkin risotto recipe. The crispy sage and shallots are optional but they really do complement the dish well.

Ingredients (risotto):

  • 500ml chicken stock
  • 1 onion (chopped finely)
  • 4 garlic cloves (chopped finely)
  • 10 sage leaves (chopped finely)
  • 2 tbsp olive oil
  • 150g arborio rice
  • 250g pumpkin (peeled and cut into 1cm cubes)
  • 40g unsalted butter
  • grated parmesan cheese (for serving)

Ingredients (crispy sage and shallots):

  • 4 shallots (sliced finely)
  • 12 sage leaves
  • plain flour (seasoned with salt and pepper)
  • vegetable oil

Directions:

  • Heat the chicken stock in a pot until it almost reaches boiling point and then simmer over a very low heat.
  • In a large saucepan fry the onion in the olive oil until tender. Add the garlic and  stir-fry for a couple more minutes.
  • Stir in the chopped sage.
  • Add the arborio rice and mix well. Fry for 1-2 minutes until the rice is translucent.
  • Pour in one-third of the stock and simmer gently on a low heat. Add the pumpkin and cook until nearly all the stock has been absorbed.
  •  Add a little more stock, stir and continue to simmer gently until the stock is absorbed.
  • Keep adding more stock a little at a time until the pumpkin is soft and the rice is al dente (you may not need to use up all the stock).
  • Stir the butter into the risotto and season well with salt and pepper.
  • To make the crispy shallots, heat some vegetable oil in a small pot and dust the shallots lightly in the flour. Fry them until they turn a light golden brown colour.
  • To make the crispy sage leaves, fry them quickly in the oil for a few seconds until crispy.
  • Serve the risotto with grated parmesan cheese and the crispy shallots and sage leaves on top.
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Japanese Aubergine With Miso And Garlic Recipe (Nasu Miso)

Japanese Aubergine With Miso And Garlic RecipeMy favourite Japanese restaurant in London closed down last year much to my dismay and one of the dishes that I would always get there was a dish called “Nasu Miso” (aubergine with miso). It had an unforgettably sweet and salty miso taste and was cooked with fried garlic, definitely the best aubergine and miso dish I’ve ever tasted!

This week I tried to recreate that same dish with my own recipe and it actually turned out to be nearly the same. Here is the recipe that I used :) :

Ingredients:

  • 2 tbsp mirin
  • 2 tbsp sake
  • 4 tbsp white miso
  • 1 tbsp sugar
  • pinch of salt
  • 5 cloves garlic (sliced)
  • 1 small eggplant (cut into strips)
  • 1 tbsp sesame oil
  • vegetable oil for deep frying

Directions:

  • Deep fry the aubergine strips until cooked and then put them on a kitchen towel to absorb the excess oil.
  • Place the mirin and sake in a small pot and simmer over a medium heat for about 2 minutes so that the alcohol boils off.
  • Add the miso and then stir in the sugar
  • Reduce the heat to very low and continue cooking for a few minutes, stirring occasionally until the sugar has dissolved. Turn off the heat.
  • In a saucepan, stir fry the garlic in the sesame oil until cooked and then add the miso sauce and aubergine strips and mix well.
  • Serve immediately.
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Simple Chocolate Cupcakes Recipe

Simple Chocolate Cupcakes Recipe

This is a very simple chocolate cupcake recipe that I used to make some cupcakes for a friend’s birthday. It only takes around 20 minutes to prepare the batter and icing and the outcome is deliciously moist and very chocolaty cupcakes that everyone will love!

Ingredients (makes 12 cupcakes):

  • 175g butter
  • 175g caster sugar
  • 3 large eggs
  • 150g self-raising flour (sifted)
  • 50g cocoa (sifted)
  • 1tsp baking powder
  • 1tsp vanilla extract
  • Pinch of salt

Ingredients (chocolate icing):

  • 100g  dark chocolate
  • 100g butter

Directions:

  • Preheat the oven to 180°C / gas mark 4.
  • Put all the ingredients into a bowl and mix until just combined and smooth. Don’t mix the batter for too long.
  • Arrange 12 cupcake liners in a cupcake tray and divide the mixture evenly into each liner.
  • Bake for 20-25 minutes and then leave the cupcakes to cool on a wire rack.
  • To make the icing, chop the chocolate and butter into small pieces place it in a heatproof bowl over a saucepan of boiling water until melted. Mix the melted butter and chocolate together to form the icing.
  • Let the icing cool for around 15 minutes until it has thickened and then spread it over each cupcake. Decorate the icing with chocolate pieces or any other cute decorations!
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Green Tea Matcha Scones Recipe

Green Tea Scones Recipe
One of my favourite ingredients is matcha green tea powder. I put it in everything – cakes, biscuits, sauces, you name it. It is particularly good for using in desserts with it’s bitter flavour and milky aftertaste. I decided to incorporate it into a simple scones recipe to make some yummy green tea scones :) They go great with homemade mandarin marmalade!

Ingredients (makes 12 scones of around 4cm in diameter):

  • 225g self raising flour
  • 3tsp matcha powder
  • pinch of salt
  • 55g butter
  • 25g caster sugar
  • 150ml  milk
  • 1 egg beaten (for glazing)

Directions:

  • Heat the oven to 220C / Gas mark 7.
  • Put the flour, salt and matcha powder into a bowl and mix together.
  • Rub in the butter.
  • Stir in the sugar and add the milk and mix until you get a soft dough.
  • Turn out the dough onto a lightly floured surface and knead gently.
  • Pat the dough until it is a thickness of around 2cm and use a cutter to cut out rounds. Lightly knead together the rest of the dough, cut out more scones and then repeat the process until all the dough is used up.
  • Place the scones onto a lightly greased baking tray.
  • Brush the tops of the scones with the beaten egg.
  • Bake for 12-15 minutes until risen and golden.
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Banana Cupcakes Recipe

Banana Cupcakes RecipeBanana cakes are a great way to use up over ripe bananas that you probably won’t end up eating. This recipe can be used to make a whole cake (bake for around an hour) or cupcakes. I used some animal mini forks from Japan as cute cake toppers. Great for parties! ヽ(・ω・。)ノ

Ingredients (makes 12 cupcakes):

  • 125g butter
  • 125g caster sugar
  • 125g self raising flour
  • 2 large eggs
  • a few drops of vanila essence
  • 2 very ripe bananas (mashed)

Directions:

  • Preheat the oven to 180C / Gas 4.
  • Mix the butter and sugar together in a bowl until fluffy.
  • Beat the eggs into the mixture one at a time until smooth.
  • Add the flour, vanilla essence and bananas and mix well.
  • Arrange 12 cupcake liners in a cupcake tray and divide the mixture evenly into each liner.
  • Bake for 20-25 minutes and then leave the cupcakes to cool on a wire rack.
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Lemon Loaf Recipe

Lemon Loaf Recipe

This cake is incredibly moist and tangy with a great lemon flavour. It’s really refreshing to eat with a glass of lemonade in the summer or a lovely cuppa in the winter ♥

Ingredients (cake):

  • 225g unsalted butter
  • 225g caster sugar
  • 225g self raising flour
  • 4 eggs
  • grated zest of 2 lemons

Ingredients (sauce):

  • freshly squeezed juice of 1 lemon
  • 55g caster sugar

Directions:

  • Preheat the oven to 170C / Gas 3.
  • Beat the butter and caster sugar together well using an electric mixer.
  • Add the eggs one at a time to the mixture, mixing well before adding the next egg.
  • Sift the flour into the mixture and add the lemon zest. Mix until well combined.
  • Line a 25cm x 14cm loaf tin with greaseproof paper and pour in the mixture and flatten the top using the back of a spoon.
  • Bake for 55-60 minutes until the cake is cooked. To test whether it is ready, use a cake tester or skewer to pierce the centre of the cake and if it comes out clean then it is ready.
  • To make the sauce mix together the lemon juice and caster sugar in a bowl.
  • Use a fork to pierce the top of the cake all over and then using a spoon, distribute the sauce evenly over the top of the cake.
  • Leave the cake to cool and then remove it from the tin.
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Mandarin Marmalade Recipe

Mandarin Marmalade

I had a box of mandarin oranges in my fridge and decided to turn it into mandarin marmalade since I can’t eat them at the moment as they seem to aggrevate a cough that I’m having :(  It was easy to make and took around 1 hour and 45 minutes for preparation and cooking time.

After I made the marmalade I bottled it up in some glass jars and pasted homemade labels on them that I cut from cute notepaper using a special scissors to give it a frilly edge. I also used cute heart lace deco tape (which you can get in my WorldOfKawaii Etsy Shop) and ribbon flowers to decorate the jars and lids so that they make cute gifts ✿

Mandarin Marmalade Jar Labels
Ingredients (makes around 4 medium size jars):

  • 8 mandarins
  • 1kg white sugar
  • 750ml water

Directions:

  • Wash the mandarins and then wipe them dry.
  • Peel the rinds of the mandarins and chop the rinds of 4 mandarins into fine strips. Discard the other rinds.
  • Peel off the membranes from the mandarin pieces and discard them. Discard any seeds too.
  • Chop the mandarin flesh into small pieces.
  • Put the mandarin flesh, rind, sugar and water into a large pot and mix well.
  • Heat the mixture over a medium heat and stir until the sugar has dissolved.
  • Bring to the boil and then continue to cook the mixture for around another 60 minutes or until it reaches the desired texture. To test whether the marmalade is ready you can put a teaspoon of the marmalade onto a cold plate (place the plate in a fridge beforehand to cool it) and then put the plate in the fridge until the marmalade is cold. If the marmalade is firm then it is ready.
  • Put the marmalade into hot sterilised jars and seal whilst the marmalade is still hot. (I sterilised my jars by heating it in a microwave for 1 minute. First make sure they are a little wet and don’t put the metal lids in the microwave.)
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Japanese Tempura On Rice Recipe (Tendon)

Tempura On Rice Recipe

Tendon is a Japanese meal that consists of delicious crunchy tempura and rice together with a sweet sauce (Tendon No Tare). In Tokyo there is a fast food chain called Tenya that only serves Tendon. They sell their Tendon sauce in bottles so I usually use that sauce when I make my own Tendon however Tendon sauce can also be purchased in Japanese supermarkets.

You can use whatever vegetables, seafood or meat that you like for your tempura. For this recipe I used mostly vegetables and also some crab sticks.

Ingredients (serves 2):

  • 1 cup plain flour
  • 1 cup iced / very cold water
  • 1 egg (beaten)
  • 4 shitake mushrooms
  • 4 crabsticks
  • 4 baby sweet corn
  • 4 broccoli pieces
  • 4 slices pumpkin
  • vegetable / sunflower oil for deep frying
  • 2 cups cooked Japanese rice
  • Tendon sauce

Directions:

  • Beat the egg in a large bowl and then add the iced water. The water must be very cold so that the tempura batter will be light and fluffy.
  • Fold in the flour into the mixture in the bowl. Don’t overmix the batter.
  • Heat around 2 cups of oil in a small pot on medium heat. When the oil is hot enough, dip each vegetable and crabstick into the batter and deep fry in batches for a few minutes until the batter is crispy. Place the cooked tempura onto a plate with a kitchen towel to absorb the excess oil.
  • When all the tempura vegetables and crabsticks have been cooked, divide the cooked rice into two bowls and lay the tempura on top of the rice in each bowl.
  • Drizzle the Tendon sauce over the tempura and rice and serve immediately.
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