Kabocha & Caramel Biscuit Cheesecake

 

Just yum…¬†ūüíõ

 

 

Ingredients

(for 18 cm cake tin)

150 g Belgian caramel biscuits, bashed to crumbs*
40 g salted butter, melted

200 g cream cheese, at room temperature
50 g maple sugar
10 g coconut sugar
100 g soured cream
100 g Greek yoghurt
1 tbsp cornstarch
¬Ĺ tsp vanilla extract
¬Ĺ tsp ground cinnamon
a pinch of ground clove
1 egg, lightly whisked **
1 egg yolk
150 g mashed kabocha ***

(optional for garnish)
whipped cream
caramel syrup or sauce

 

 

Method

  1. Preheat oven to 240¬įC.¬† Grease a loose-bottomed or springform round tin or line with a baking parchment. For the crust, mix the biscuit crumbs and melted butter until evenly moist, then press into the bottom of the tin. Set aside.
  2. To make the filling, cream the cheese in a bowl, put in the sugar and beat until smooth. Add the soured cream, yoghurt, cornstarch, vanilla, cinnamon and clove mixing well between each addition. Beat in the eggs one at a time rather than whisk not to incorporate too much air as this will affect the smooth surface of the cake. Finally, add the mashed kabocha, blend well and strain the mixture through a fine mesh sieve. Pour the batter over the crust in the tin.
  3. Bake for 5 mins (Do not open during this period!), then turn down the oven to 100¬įC, bake further for 40-50 mins****.¬† Turn off and leave the cake inside to cool down slowly. When cool, chill in refrigerator overnight.

Notes
*       Belgian caramel biscuits such as Lotus Biscoff
**     Just stir white and yolk not to aerate.
***   Ideally Kuri Kabocha.  Steam or microwave, remove green skins and mash well.
**** If not sure, measure the temperature of the cake an inch from the edge, turn off when it reaches 75¬įC.

 

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Sardine Escabeche and Croatia

The Nanbanzuke recipe I posted earlier this month intended to allude this Sardine Escabeche recipe.

I¬†came across savur, a.k.a. ‘savor’ or¬†‘saor’, Croatian escabeche when I was making ¬†my ‘To-Eat in Croatia’ list picking out the local dishes from¬†Taste of Croatia. It describes savur that¬†‘Traditional way of preparing and preserving fish, usually sardines and anchovies, that is very popular in regions where ancient Venetian republic ruled but very similar recipe can be found even in distant Japan’, which attracted my interest on the propagation: the Portuguese¬† or Spanish dish was passed on eastward – e.g. to the Mediterranean regions, Philippines, Japan etc. as I mentioned on the¬†Nanbanzuke¬† post (also spread westward to their colonies in the new continent as well, though).

Unfortunately, I had no opportunity to try escabeche in Croatia, so I made it myself referencing a recipe on the web and adding some changes.

 

 

Ingredients

(for 2 servings)

6 butterflied sardine fillet
salt and pepper
15 g plain flour
15 g  cornstarch
50 ml olive oil, to shallow fry

[Marinade]
100 ml water
75 ml white wine vinegar (acidity 6%)
60 ml white wine (I used medium bodied Riesling)
¬Ĺ tsp caster sugar
60 g red onion, finely sliced
30 g carrot, julienned
30 g celery, julienned
3 small sun-dried tomatoes, rinsed and chopped
¬Ĺ tbsp salted capers, rinsed
1 garlic clove, crushed
¬ľ tsp fennel seeds
1 dried bay leaf
fresh rosemary springs
fresh sage leaves
1 tbsp juice of fresh lemon

extra virgin olive oil, to garnish
sweet paprika, to garnish (optional)
celery leaf or flat leaf parsley, to garnish (optional)

 

 

Method

  1. Season the fish with salt and pepper, and lightly dust with a mix of the flour and starch. Heat the olive oil in a pan and fry over medium heat, skin-side down until lightly brown and drain excess oil. Set them aside in a wide non-reactive tray.
  2. Place the celery, carrot, onion, sun-dried tomatoes, capers, bay leaf, rosemary, sage, fennel seeds, sugar, vinegar, water and wine in a non-reactive saucepan, bring to the boil over medium heat, then reduce the heat and leave to simmer gently for a few minutes. Remove from the heat, allow to cool slightly, and pour over the fish. Set aside to cool completely, and scatter the lemon juice before place in a fridge. Leave for at least 2 hours or overnight to marinate.
  3. On a platter, top with sardines, garnish with the paprika and green leaves, then drizzle with extra virgin olive oil when serve.

 


I tried as many dishes as I listed whilst in Croatia this summer and learnt that Croatian cuisine has received influences from neibouring cultures and the countries ruled the territory of Croatia throughout history. It has similarities with Italian, Austrian, Hungarian, Turkish etc., but each region has its own distinct culinary traditions. I stayed mostly in Split and Dubrovnik, the coastal Croatia, and enjoyed lots of seafood cooked in traditional Dalmatian way.

Seafood Dishes

Brudet: fish soup served with polenta

 

GulaŇ° od Hobotnice: octopus stew

 

҆kampi na Buzaru or ‘Skampi Buzara‘ @ Villa Spiza¬†in Split – this place is getting very popular and takes no reservations. Go earlier to avoid the long queue, prob. by 7.00 pm at latest.

 

Crni RiŇĺoto: black¬†cuttlefish risotto @ Amfora¬†near GruŇĺ Port in Dubrovnik – loved the wild fennel adittion! Their Miso Fish Soup and Chilled Fennel Cream Soup looked nice.

 

Meat Dishes

PaŇ°ticada, so called ‘Queen of Dalmatian Cuisine’, served with potato gnocchi – meat dish but one of the most popular Dalmatian dishes.

 

I tried¬†ńÜevapńćińái¬†in Bosnia Herzegovina where it is¬†considered a national dish. ńÜevapi¬†or ńÜevapńćińái is well known and eaten in all parts of the former Yugoslavia¬†once under the Ottoman Empire. Next time Dubrovnik, I will try Taj Mahal¬†(funny, it’s not an Indian restaurant!) near Lapad, not in the Old Town, to explore more about Bosnian food.¬†Sofra in Zagreb was pretty good.

‘National Plate’ @ Sadrvan in Mostar – dolma, japrak, ńáevapńćińái, lepinja, ajvar, ńĎuveńć, Bosanski Kolacic

 

Those I mentioned above were all nice, however, what I enjoyed more was the food cooked with bare minimum of seasoning and really brings out the full original flavour of ingredients.

grilled trout @ Plitvice Lakes

 

The octopus salad at¬†Konoba Menego¬†in Hvar Island is highly recommended.¬†All the ingredients were fresh and tasty, especially the caper! They don’t sell their homemade capers, unfortunately…. Instead, they advised me to find¬†ones preserved in vinegar at farmers’ market. Their cheese and dry-cured ham¬†platter looked yum.

octopus salad @ Konoba Menego

 

In Dalmatia, fresh seafood grilled over open flame is superb. It is simple, but tastes different as it is cooked with fresh olive oil and Mediterranean herbs over olive tree or grapevine wood fire, which gives it deep flavour. So the grilled meat and vegetables are flavourful, too.

grilled sea bass @ Milińćińá Winery

 

Lady Pi-Pi, one of MUST places in Dubronik, offers delicious BBQ food at reasonable price considering to the location (within the Wall), a great view over the Old Town and good atmosphere under the grape trellis. They don’t accept reservations, so I avoided dinner time and dropped in just before lunch time (breakfast is served until 11:00). I had to wait a bit for a table to be ready, but there wasn’t a queue.

left: my lunch – grilled squid @ Lady Pi-Pi

 

You absolutely must try peka while in Dalmatia! Peka is a slowly baked dish¬†with meat or seafood along with vegetables in a pot or tray, but it is actually a method of cooking, and also a dome or bell-shaped ceramic or metal lid.¬†The dish is also called ispod ńćripnje, or¬†‘under the bell’ ‚Äď food cooked under the bell-shaped lid in fireplace.

dome-shaped peka -(souce: Travels with Tricia)

The lid is covered with hot coals¬†while the ingredients are being slowly cooked in their own juices under the ‘bell’. That is why they are moist and flavoursome. It is said that it probably is the oldest way of food preparation in the Adriatic, even Mediterranean area – according to some archaeological researches, the artifacts of peka was found in the layers of Bronze Age.

It may be a primitive way of cooking, but the result is more than satisfying!! Even the potatoes accompanied by were moreish!

fireplace for peka¬†@ Milińćińá Winery

 

I wish I could have joined¬†sunset tuk tuk tour followed by dinner at¬†Konoba Dubrava, one of the most popular peka places in Dubrovnik! Unfortunately, it was not available for just one person…. Anyway, I had a chance to try some, which was divine!

peka @ Milińćińá Winery

 

Some locals I met while in Dubrovnik dreamily said octopus peka is scrumptious and¬†much tastier than meat one.¬†It was too late to notice some restaurants near Polańće Port¬†in Mljet serve octopus peka – little time was left until departure back to Dubrovnik….¬†Peka usually needs to be ordered in advance and takes some time to be prepared. Stop by and ask restaurant staff before you visit the Mljet National Park if you make a day trip to the island.

octopus peka (source: Croatia Travel Guide & Blog)

 

In Dubrovnik, I rented a holiday apartment halfway between the Old Town and¬†GruŇĺ Port – less expensive and much quieter than staying inside the Wall. There are very frequent bus services to/from the centre until late, however, it was just about 20 minute walk and very safe even at night. I sometimes walked down for a glass of wine or a scoop of ice cream enjoying cool evening air after dinner at the apartment.

There are fish and green markets near the port, where I popped in almost every day to get some fresh fruits for breakfast, and vegetables etc. for my cooking. I cannot recall well, but I think the mussels were about 15-20 kunas per 1kg.

my cooking: mussels cooked in PoŇ°ip (Croatian white grape variety) wine
Also made my lemony pasta with ricotta filled raviori instead of adding the cheese (click here for the recipe)

 

Dalmatian cheese and dry-cured ham also are a must, which I shall mention when I write about Croatian wines.

 

 

Nanbanzuke – Japanese Escabeche

Nanban is a Sino-Japanese word, originally referred to the inhabitants of Southeast Asia, particularly the islands of modern-day Philippines and Indonesia. After Portuguese first made contact with Japan in the 16th Century followed by Spaniard, the trades based in their colonies in Southeast Asia were carried out. Consequently, ‘Nanban’ became to designate Portugal and Spain (mainly the former), the people and things from the countries and trades.

As the name indicates, nanbanzuke¬†(tsuke or zuke means ‘marinade’, ‘pickled’, ‘soaked’, ‘dipped’), a Japanese dish which is principally deep-fried fish soaked in vinegar based marinade¬†flavoured with soy sauce, dried red chili pepper, onion or Japanese leek etc., is Portuguese origin and derives from the escabesche.

… in Portugal, escabeche (eesh-kah-besh) is¬†a way of preserving food in vinegar and aromatics. It is commonly served cold as a petisco¬†(Portuguese tapas) with some bread to soak up the sauce. Recipes vary but the basics consist of fried sardines or mackerel marinated in a sauce made with vinegar, olive oil, onions and herbs. Its origins go back to the Romans who used vinegar to preserve both fish and meat though the word comes from the Arab iskb√™.

(source: Portugal on a Plate)

 

Sardinha de escabeche (source: Pinterest)

 

When it comes to the main ingredient of nanbanzuke, it usually refers to aji, Japanese horse/jack mackerel, but there are many varieties: wakasagi Japanese smelt, mackerel, sardine or salmon, meats like chicken nanban, or even vegetables. The Nanban-style marinade and the history of influence to Japanese cuisine remind me of Filipino Adobo originated in Spain.

 

Click here for my Chicken Adobo recipe

 

Red chili pepper and deep-frying cooking method you can recognise in nanbanzuke dishes, were also introduced to Japan through¬†Nanban. That is the reason why the pepper is also known as ‘nanban kosho’,¬†or nanban pepper.

At soba or udon¬†noodle places, you might come across kamo nanban¬†(soba/udon)¬†and/or¬†curry nanban (soba/udon). In this case, ‘nanban‘ designates red chili and onion or Japanese leek (as substitute of onion), which is ¬†plausibly said that Nanban-jin were eating a lot of Japanese leek to prevent cholera at the time when kamo (duck) nanban was invented in the middle of the¬†Edo period (1603-1867). Onion was also brought to Japan by Nanban trade during the period, but remained as an ornamental plant until the turn of the last century.

Oops! Sorry, too many trivia. It’s already September, but summer is still here. Enjoy this refreshing nanbanzuke dish in hot weather!

 

 

 

Ingredients

(for 2 servings)

[Marinade]
5 cm x 5 cm dashi kombu (dried kelp)
60 ml water
50 ml rice vinegar (acidity 4.5%)
2 tbsp usukuchi shoyu (Japanese light soy sauce)
2 tsp caster sugar
¬Ĺ¬†dried takanotsume¬†red pepper or dried red chili pepper (small-sized)

60 g onion, finely sliced
20 g carrot, julienned
6 small fillet of aji, mackerel, salmon or sardine
10 g plain flour
10 g katakuriko or cornstarch
vegetable oil, to deep fry

optional as garnish:
shishito pepper or okura,  prick each to avoid explosion
kabocha, sliced

 

 

Method

  1. Leave the akatogarashi in water for a while. Drain, seed and cut into thin slices.
  2. Put the water, vinegar, soy sauce and sugar in a non-reactive tray, and mix well until sugar dissolved. Add in the kombu and akatogarashi, then onion and carrot to marinate. Set aside.
  3. Heat the oil over medium heat to 180‚ĄÉ. Lightly dust the fish with a mix of the flour and starch. Fry shishito and kabocha¬†(without flour/batter coating) first, both sides until slightly brown and drain excess oil. Fry the fish in the same way.
  4. After frying, immediately marinate: remove the vegetables from the marinade, put the fries into the liquid and cover with the onion and carrot. Stand for at least 30 minutes or refrigerate overnight.

 

 

On more trivium:

 

You may already know, but tempura is one of the Nanban cuisine as well.

Portuguese merchants introduced tempura to Japan. They were in the habit of eating fried fish during the religious seasons (“tempora“) of abstinence from meat.

The word “tempura“, or the technique of dipping fish and vegetables into a batter and frying them, comes from the word “tempora“, a Latin word meaning “times”, “time period” used by both Spanish and Portuguese missionaries to refer to the¬†Lenten¬†period or¬†Ember Days¬†(ad tempora quadragesimae), Fridays, and other Christian holy days. Ember Days or¬†quattuor tempora¬†refer to holy days when Catholics avoid red meat and instead eat fish or vegetables.¬†The idea that the word “tempura” may have been derived from the¬†Portuguese¬†noun¬†tempero,¬†meaning a condiment or seasoning of any kind, or from the verb¬†temperar,¬†meaning “to season” is also possible as the Japanese language could easily have assumed the word “tempero” as is, without changing any vowels as the Portuguese pronunciation in this case is similar to the Japanese.

(source: Wikipedia)

Sicily and Lemony Ricotta Fettuccine with Tomato & Pistachio

This Fettuccine recipe is adopted from the Raviolini al Limone I enjoyed whilst in Enna for the Holy Monday last year.

 

Raviolini al Limone @ Centrale

 

Instead of ricotta filled ravioli, I used fettuccine and added the cheese into the sauce. Also scattered with ground pistachios to make it Sicilian!!

 

 

Ingredients

(for 2 servings)

200 g dried fettuccine
2 liter water
2 tsp salt

2 tbsp olive oil
400 g fully ripe tomato, finely chopped
200 ml water from boiled fettuccine
100 ml heavy cream (whipping cream, fat 35%)
2 tbsp ground pistachio (pistachio powder/flour)
100 g ricotta cheese
2 tbsp juice of lemon, freshly squeezed
a few pinches of lemon zest (organic unwaxed), freshly grated
ground white pepper (to taste)

flat leaf parsley  (to sprinkle)
unsalted pistachio, roughly chopped  (to sprinkle)

 

 

 Method

  1. Bring a large pot of the water to the boil. Salt the water and cook fettuccine until 2-3 min short of ‚Äėal dente‚Äô. Reserve the cooking liquid for the sauce.
  2. Meanwhile, heat the olive oil in a pan over medium-high heat. Put in the tomato and fry for a few minutes stirring consistently.
  3. Transfer the fettuccine into the pan and add the cooking liquid. Increase the heat to high and mix well by stirring consistently for 1-2 min or until the liquid thickened. Make sure it doesn’t get dry. Add some more cooking water if required.
  4. Reduce the heat to medium. Pour in the heavy cream and pistachio stirring constantly as it thickens. Add the ricotta, lemon juice and zest, season with the white pepper and toss it well. Once mixed, turn off the heat immediately. Taste it and add salt or some more lemon juice if required.
  5. Plate the pasta, and sprinkle with the chopped pistachio and parsley.

     

    Calascibetta – view from Enna

MUST VISIT whilst in ENNA

 Villa Romana del Casale, a large and elaborate Roman villa or palace located about 3 km from the town of Piazza Armerina, Sicily. Excavations have revealed one of the richest, largest and varied collections of Roman mosaics in the world, for which the site has been designated as a UNESCO World Heritage Site. The villa and artwork contained within date to the early 4th century AD. (source: Wikipedia)

the Great Hunt

the ‘Bikini Girls’
the Giants

The Villa is famous for so-called ‘Bikini Girls’ mosaic, but for me, the most impressive one was the Giants.

The mosaic with the Giants shot by the arrows of Hercules is one of the most expressive in the entire residence. The figures are isolated and emerge clearly from the white background, heightening the drama of their poses.

The dying Giants have powerful bodies with reddish brown skin and are called serpent-footed because their lower limbs end in the form of sinuous snakes.

As in the central field, Hercules is not shown in the scene, which instead depicts the result of his vanquishing of enemies who dared challenge Olympus.

 

 

How to get to Villa Romana del Casale

1. to Piazza Armerina 

  • by Pullman (intercity bus) – arrives at¬†Piazza Marescalchi
    from Enna and Palermo ‚Äď by SAIS
    from¬†Catania, Catania AP, Caltagirone ‚Äď by Interbus

2. from Piazza Armerina to Villa Romana del Casale

  • by local bus: Villabus (1st May – 30th Sept. only)
  • by taxi: leaves from Piazza Marescalchi (main bus station)
    If you cannot find any taxies, try the bar at the piazza/near the bus station. They have the phone numbers and will probably call for you if you don’t speak Italian (so I could manage to take a taxi!!). Make sure to book for return. The return fare (both ways) costed about 20 euros as of March 2013.

Click here for more access tips

 

MUST STAY in ENNA

This newly opened B&B, P&G Design is run by the same owner of Bianko & Bianko I mentioned on my post, Chickpea & Almond Biscuits and Sicily. She kindly sent me the information for my future visit to Enna.

P&G Design (source: Booking.com)
breakfast (source: Booking.com)


MUST EAT in ENNA

Centrale¬†was recommended by the owner, whose restaurant tips never disappoint me ūüôā
Antipast al Buffet is a MUST as well as Raviolini al Limone!!

Antipast al Buffet @ Centrale

 

Croatian foods will follow later on….

Strawberry & Cream Polenta Muffins

 

Sadly, the strawberry season has been over here… but I have been playing around with ¬†my strawberry confiture –¬†scones, Victoria sponge, strawberry choc brownies etc. Today, I am posting the best result from those experiments I have made so far: Strawberry & Cream Polenta Muffins.

 

 

Ingredients

(makes 6 jumbo muffins)

130 g plain flour
60 g polenta or cornmeal
10 g ground almonds
1 tsp baking powder
¬ľ tsp bicarbonate of soda
a dash (1‚ĀĄ8 tsp)¬†of sea salt
80 g unsalted butter, softened at room temperature
65 g caster sugar
1 egg, beaten
¬Ĺ tsp vanilla extract
70 ml whipping cream (heavy cream, fat 35%), whipped
120 g strawberry confiture

 

 

Method

  1. Preheat the oven to 190¬į C. Into a bowl, sift the flours, baking powder, bicarbonate and salt.
  2. In another bowl, cream the butter and sugar until light and fluffy. Add the egg a quarter at a time, beating well after each, then add the vanilla extract.
  3. Fold in half of the flour mixture, the whipped cream and finally the rest of the flours gently until evenly combined. Add the confiture, stirring just to roughly mix.
  4. Spoon the batter into a greased or lined muffin tin.¬†Bake for¬†10 minutes, then reduce to 180¬į C and bake for about 15 minutes more or until well risen, golden and a skewer poked in comes out clean. Leave in the tin for 5 minutes, and transfer to a wire rack to¬†cool completely.

 

 

Strawberry Confiture

 

Here in Japan, the strawberry season is coming towards the end ūüė¶

 

 

So I have been cooking strawberries almost every night ūüėÄ
This strawberry confiture tastes sooooo good that I’m going to make¬†it until the last minute!!

 

Ingredients

(makes about 280 – 300 g)

500 g ripe strawberry,  hulled and large ones halved
100 g golden caster sugar
juice of¬†¬Ĺ – 1 lemon (about 2 tbsp)

 

Perfect with vanilla ice cream!

Method

  1. Put the strawberries into a non-reactive pan along with the lemon juice and sugar. Simmer on lower heat , stirring from time to time and skimming off scum.
  2. Roughly mash the berries with a wooden spoon or fork, and leave to simmer until thickened. In all, it will take about 45 Р60 minutes to make.
  3. Cool completely. Keep refrigerated and finish in 1 week. (Alternatively, bottle or freeze)

 

Sunday cream tea ūüôā

 

I shall post a baking recipe with this strawberry confiture.

 

 

 

Lemon Lentil Soup and London

We have reached¬†May already….¬†April has gone without any posts¬†–¬†things have been too hectic here to do blog hopping (sorry guys!) and posts.

This lentil soup is a copycat from Gaby’s Deli, a Jewish restaurant at Leicester Square, London. Not sure if I could succeed in copying it…. Or rather I should say I just tried to imitate their recipe, however, I like mine very much.

Ingredients

2 tbsp olive oil
1 tsp ginger root, freshly grated
¬ľ tsp garlic, minced
1 tbsp fresh coriander stalk, finely chopped
100 g onion, finely chopped
70 g carrot, finely chopped
¬Ĺ tsp turmeric
1 tsp ground cumin
650 and 150 ml water
4 tsp no sodium vegetable bouillon (adjust according to the package instructions)
200 g dried red or yellow lentil, rinsed
1 tsp dried mint leaves
¬Ĺ – ¬ĺ tsp fine sea salt (adjust according to the package instructions)
1 juice of fresh lemon

fresh coriander leaves, to garnish
slices of lemon, to garnish

Method

 ( For 3 -4 servings)

  1. In a large saucepan, put in the olive oil, ginger, garlic and coriander, then fry over low heat stirring consistently until fragrant. Add the onion and sauté for a few minutes but not brown. Spoon in the turmeric and cumin powder, and carry on until fragrant. Add the carrot and fry for further one minute.
  2. Pour the 650 ml water into the pan, stir in the lentil, bouillon, salt  and mint, and increase the heat to bring to the boil. Reduce the heat and cover to simmer for about 20 minutes or until tender.
  3. Purée the soup in a food processor or a blender until completely smooth. Let it sit for overnight if possible.
  4. Return the purée to the pan with 150 ml water and reheat over low heat. Pour in some more water if too thick. When boiled, add the lemon juice and simmer for a few minutes. Taste it and add more salt and/or juice of lemon if needed. Remove from the heat.
  5. Serve the soup in bowls and garnish with a slice of lemon and coriander leaves on top.

When in London, I pretty much enjoy Middle Eastern food. Below are the restaurants and shops I have tried:

Gaby’s Deli
Once it was forced to close, but fortunately still there! It’s no-frills but I enjoy their food and atmosphere. I pop in for a quick meal or when I’m away from home for a while and eager for vegetables.

Lentil soup (source: Yelp)

 

Honey & Co.
Very popular restaurant at Warren St. Booking is a must.

 

Mr Falafel

 

Hummus Bros

 

And I tried my blogger friend Kay’s recommendations last year. Thank you Kay for the posts, Yalla Yalla and the Barbary !

Yalla Yalla

At the corner of¬†Green’s Court, found a nice Italian deli, Lina Stores and took away a cannolo.

I’ll definitely go back for their fresh pasta!

 

The Barbary

Halva ice cream

 

Restaurants and shops on my list:

Ottolenghi
Honey & Smoke  РThank you Kay for sharing the review
Berber & Q – Shawarma Bar
Maroush
Karma Bread Bakery
Pilpel
The Good Egg

Let me know if you have any recommendations! Also if you happen to know where I can purchase a bottle of Arak, Israeli anis liqueur.

 

If you¬†badly want tons of Halva…

It’s a Greek restaurant, but try the Greek Larder at King’s Cross when¬†Whole¬†Foods Market’s tiny package cannot satisfy you!¬†They would happily slice some for you ¬†– I bought about¬†500 g¬†ūüėÄ

Bubur Cha Cha

Burbu Cha Cha is a coconut milk based dessert from Malaysia or Singapore. Usually cooked with yam, taro, sweet potatoes, black eyed beans, pandan leaf etc., but I made it simpler with just sweet potato, banana and tapioca.

 

 

Ingredients

(for 2-3 servings)

800-1000 ml water
35 g tapioca pearls

500 ml water
1 tbsp salt

450 ml water
240 g sweet potato, peeled and cut into chunks
110 g coconut cream (thicker and richer than coconut milk)
¬Ĺ¬†tsp coconut sugar
2-2¬Ĺ tsp¬†caster sugar (to adjust)
¬Ĺ banana, cut into small pieces
(optional: fresh mint)

 

 

Method

  1. Pour the 800-1000 ml water in a pan and bring to the boil. Add in the tapioca and simmer over low heat for 1-1.5 hours or until transparent, stirring occasionally. Rinse in running water and drain.
  2. Meanwhile, leave the sweet potato pieces in 500 ml water with salt for about 1 hour and drain. Put the potato chunks in a pan with 450 ml water and bring to the boil. Cook on medium heat until tender.
  3. Reduce to low heat, add the sugars, ladle in the coconut cream and simmer for about a few minutes. Add in the tapioca and banana, then cook for further 2-3 minutes. Taste and add more caster sugar if needed. Serve hot. Or let it cool and chill in fridge to serve cold.

NOTE: Change water before adding coconut cream if use purple sweet potato.

 

P√Ęine de CasńÉ & Khachapuri

The recipes that I’m posting here today are Romanian and Georgian origin.

I’ve never been to Romania, but the P√Ęine de CasńÉ, Romanian bread, from my favourite bakery in Japan has attracted me for many years. (It should probably be called p√Ęine de cartofi, or potato bread, rather than homemade bread.) I had always wanted to try to bake¬†the¬†bread with soft, moist and chewy texture, and finally did it recently. After a few baking attempts, it came out¬†sooooo good!!

The p√Ęine de casńÉ along with khachapuri wasn’t photogenic at all, so baked another one ūüėÄ

Another recipe is of¬†khachapuri (Adjaruli¬†type),¬†Georgian cheese bread. I didn’t know anything about Georgian food, but a¬†meal photo that one of my blogger friends posted grabbed my heart – my ‘stomach’, I mean ‘appetite’, to be precise – and I had been¬†hoping¬†to make the cheese bread since I had tasty¬†one in London. When my p√Ęine de casńÉ experiment went well, I wondered what if… and I was right! The p√Ęine de casńÉ filled with melted cheeses topped with a runny egg and butter turned out to be¬†a perfect match – much better¬†than the one I had in London ūüėÄ ¬†Trust me! My khachapuri would never disappoint you!!

Ingredients

for the dough 

180 g floury potato (for 150 g mashed potato)
150 ml lukewarm water
1 tsp instant dry yeast
150 g strong white flour

60 ml lukewarm water
1 tsp salt (for khachapuri bread; add¬†¬ľ tsp more for p√Ęine de casńÉ)
200 g strong white flour (plus some for dusting)
100 g strong wholemeal flour

for the filling (for 2 khachapuri)

100 g grated fresh mozzarella
80 g grated¬†Sams√ł¬†cheese
80 g crumbled feta cheese (I used milder)
1 tbsp Greek yoghurt
2 egg yolk
20 g butter

Method

P√Ęine de CasńÉ

  1. Place the potatoes in a pan and cover with cold water. Bring to the boil, then reduce the heat and cook until tender but not falling apart. Drain well, peel the potatoes and mash thoroughly.
  2.  Dissolve the yeast in the 150 ml lukewarm water, and allow to sit for 5 minutes. Put the 150 g mashed potato in a bowl, pour in the yeasty water, and stir with a wooden spoon. Gradually add the 150 g strong white flour and mix well to form a sticky dough. Cover with a damp tea towel and leave the dough sit overnight.
  3.  The following day, dissolve the salt in the 60 ml lukewarm water, pour in the dough and stir well. Spoon in the remaining flours and knead into the dough. The dough should be too sticky to work with, but do not add any more flour. Cover again with a damp tea towel and leave to rise in a warm place for about 1 Р2 hours until doubled in size.
  4. ¬†Preheat oven to 220¬įC. Punch down and knead the dough for a few¬†minutes in the bowl. With floured hands, shape into a round loaf and place it on a floured baking sheet.¬†Bake in the oven for about 20¬†minutes or until well risen and crusty on top. Remove from the oven and cool completely on a wire rack.

Khachapuri 

  1. Preheat the oven to 220¬įC.¬†Combine the cheeses with the yoghurt¬†and set aside.
  2. On a floured surface, divide¬†the p√Ęine de casńÉ dough into two equal pieces, and shape both into a ball.¬†Spread each piece into a circle about 25 cm¬†in diameter. Roll two¬†opposite sides of the circle towards the centre so it ends up have a boat like shape. Then pinch the corners together.
  3. Put half of the cheese mixture in the middle and repeat with remaining dough and cheese. Transfer to a baking sheet and bake for about 15 minutes or until the crust becomes golden brown. Make a well in the centre of each khachapuri with a spoon and drop one egg yolk into each well. Return to the oven and bake for another few minutes. Cooking time may vary depending on your oven, but the egg yolk should still be bright yellow and runny. Remove from the oven, place 10 g butter on each bread and serve immediately. When eating, mix the cheese and egg with a fork.

 

Little Georgia in London

¬†I learnt khachapuri from¬†the Wife of Bath’s travel story in¬†Georgia.¬†Unfortunately, there¬†is not a¬†Georgian restaurant in Tokyo – some Russian ones serve ‘the sort¬†of’ dishes though – so I had decided¬†to try a Georgian restaurant in London.

Then popped in¬†Little Georgia¬†in Islington – walked up from King’s Cross Road, about a 20 min walk, not from¬†Angel, the nearest tube station. It was Thursday night and the place was 80% full, so I reckon the restaurant is quite popular. It was a bit pricey for me, but it is normal in London and costs more for one person. Anyway, the food was good and satisfactory.

(source: TripAdvisor)
(source: Time Out London)
khachapuri with Georgian wine
Ask for khinkali (Georgian dumpling ) – it’s not on the menu.

Next time in London, I will try breakfast or lunch at the original Little Georgia Cafe in Hackney, a cafe with BYO policy.

Little Georgia Cafe (source: Miranda’s Notebook)
mezze platter of salads (source: Miranda’s Notebook)

 

Bolo Rei – King’s Cake and Lisbon

Bolo Rei, or King’s Cake, is a traditional Portuguese cake usually eaten around Christmas, from 25th of December until Epiphany, 6th of January (This reminded me of my Kutia, Ukrainian Christmas Eve Pudding.)

Bolo Rei is a sweet rich fruit bread Рrather than a cake Рbaked with raisins, various nuts and crystallised fruits. Also included is a dried fava bean, and the tradition dictates that whoever finds the fava has to pay for the cake next year. (Wikipedia)

As you can easily imagine from the name of and fève in Galette des Rois for Epiphany, Bolo Rei is originally from France although it looks like Frankfurter Kranz. (Click here to learn more about Boro Rei from a video.)

I didn’t know anything about Bolo Rei, but¬†a Postcrosser in Lisbon gave me a¬†recipe¬†on the web, and it has stood by to be¬†posted here since last August!!

My Bolo Rei with postcards from Postcrossers in Lisbon and my Portugal postcard collection.

The¬†first try didn’t work out that much¬†– the dough turned out to be hard rock buns ūüėÄ so I changed plain to strong flour. Also altered some ingredients, quantities and process but I basically followed the recipe.

Ingredients

For the dough
85 g assorted crystallised fruits, to chop if necessary
35 g raisin
2 tbsp port wine
1 tbsp rum

35 ml lukewarm water
1 tsp caster sugar
¬Ĺ tbsp¬†dried yeast
50 g strong white flour

50 g butter, room temperature
50 g caster sugar
1 egg and 1 egg yolk, whisked

100 g strong white flour
100 g plain wholemeal flour
25 ml lukewarm milk
¬Ĺ tsp lemon zest
¬Ĺ tsp orange¬†zest
20 g sliced almond
20 g walnut, chopped
10 g pine nuts
(optional: a dried broad/fava bean)

For the topping
1 egg white
crystallised fruits of your choice

For the glaze
50 g icing sugar
25 g honey (I used orange blossom honey)
2 tbsp water

Method

  1. Soak the crystallised fruits and raisins in the port wine and rum for 1-2 hours. Drain well and set aside.
  2. Dissolve the sugar and yeast in the lukewarm water, and allow to sit for 5 minutes. Tip the 50 g strong flour into a bowl, and pour in the yeasty water to mix. Knead by hand for 10 minutes or until smooth and elastic. Pour in some more water a little at a time if required. Shape the dough into a ball, place in a bowl, and cover with a damp tea towel or clingfilm. Allow to rise in a warm place for 60 minutes or until it has doubled in size. Remove the dough from the bowl, and punch down gently to degas. Shape into a ball, place back in the bowl and cover again and sit for 10 minutes.
  3. In a large bowl, beat the butter and sugar until light and fluffy. Add the egg a quarter at a time, beating well after each addition. Fold in the flours until just combined and stir in the milk to mix well. Then add the yeast mixture to the dough making sure it is evenly blended together, using your hand and create a sticky dough. Put in the zests, nuts and soaked fruits (and a fava bean). Lightly mix until all the fruits and nuts are evenly covered by the dough. Cover with a damp tea towel or clingfilm and leave to rise in a warm place for about one hour or until it has doubled in size.
  4. Preheat oven to 190 C.
  5.  Knead the dough for about one minute. Scrape the dough on to a greased baking tray, shape into a round loaf (about 20 cm in diameter) , and make a hole in the centre. Brush it all with the egg white. Bake for 20 Р30 minutes. Cover with aluminium foil if the surface becomes too brown. Remove from the oven, brush the top surface again with the egg white and decorate with cristallised fruits. Put back into the oven, and bake for a few minutes (Do not burn the fruits!). Carefully lift out and place on a wire rack.
  6. To make the glaze, put the icing sugar, honey and water in a small pan over low heat. Stir until completely melted and slightly thickened. Remove from the heat and spoon over the cake.
So far I have received two postcards from Lisbon, which are my faves.

Thank you so¬†much for the wonderful recipe, dear Postcrossing friend in¬†Lisbon. I’m sure to make this again whether it’s Christmas/Epiphany or not!

 


I have been wishing to revisit Lisbon…. Night Train to Lisbon, both the novel and the film, added fuel to the wish.¬†Once I planned train journeys from Nice to Lisbon via¬†San Sebastian but it hasn’t come off yet.

What I enjoyed most in Lisbon are:

city views from above

trams

tram-3

and steep slopes of narrow streets and alleys. Above all, the slopes up to the B&B I stayed at. Whichever the labyrinthine alleys I took, I could go back to the place, which was really fun!

 

MUST STAY in LISBON

Casa Costa do Castelo¬†is located at the foot of Castelo de¬†S√£o Jorge, or Saint George’s¬†Castle, which¬†offers gorgeous views by¬†day and night.

A Room with a view

 

MUST EAT in LISBON

I happened to find Fonte das Sete Bicas when exploring Alfama. It is a small family run restaurant  like a trattoria, and many locals were in for lunch. You can enjoy dishes at reasonable price РI paid 8 Р9 euros for one course with bread and salad, a glass of wine, dessert and coffee (as of 2009)!

Cozido à Portuguesa, Portuguese stew with several kinds of meats and vegetables.
pudim flan

According to Tripadvisor reviews, their fish dishes look also nice.

At another restaurant, Sardinhas Assadas,¬†Vinho Verde¬†and Vinho do Porto satisfied me a lot…. Must go back to Lisboa!!