Figs are fully in season, so I made Ichijikuno Kanroni.
Ichijiku means ‘fig’ and its kanjispelling is 無花果, which denotes a plant that bears fruit without flowering: 無=naught, 花=flower, 果=fruit.
Kanroni is a cooking method or type of dish, and it spells as 甘露煮: 甘=sweet, 露=dew, 煮=simmering /simmered. The ingredients stewed in sweet sauce or syrup are not necessary to be fruit, and fish like sardine, smelt etc. are also common for kanroni served as an appetiser or a side dish.
For kanroni, green, firm and less sweet ones like White Genoa or Kadota varieties are preferable, and they need to be just before fully ripe and not splitting open.
Being seasoned with some say sauce, it may taste a bit like mitarashi or daigaku imo.
1 kg fig, green, firm and less sweet such as White Genoa or Kadota (just before fully ripe and not splitting open)
200 g caster sugar
2 tbsp sake (Japanese rice wine)
1 tbsp honey
1 tsp koikuchi shoyu (dark Japanese soy sauce, not tamari)
Wash the figs and remove the stems. Put the figs in a large pot with plenty of water to cover, and bring to the boil over medium heat. When boiled, take out the figs and drain off the water.
Pour the sake in the pot, place the figs and sprinkle over ¹⁄3 of the sugar. Cover with an aluminum foil or baking parchment lid (on top of the figs so as to circulate heat and the liquid), then bring to simmer over low heat for about 60 minutes. While simmering, do not stir but shake the pan occasionally, so it will not burn to the bottom.
Add another ¹⁄3 of the sugar, and the rest after 60 minutes. Continue simmering for 30 minutes, stir in the soy sauce and honey, and simmer for further 15 minutes. Remove from the heat and let stand for overnight.
Bring back to simmer for 15 minutes on low heat, stirring occasionally. Cool completely and store in an airtight container. It can be store at room temperature for a week or so unless in hot weather, but keep in refrigerator for longer storage up to 3 weeks.
The juicy, chewy and nicely sweet fig is scrumptious as it is, but really goes well with ice cream!
This Fettuccine recipe is adopted from the Raviolini al Limone I enjoyed whilst in Enna for the Holy Monday last year.
Instead of ricotta filled ravioli, I used fettuccine and added the cheese into the sauce. Also scattered with ground pistachios to make it Sicilian!!
(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)
Bring a large pot of the water to the boil. Salt the water and cook fettuccine until 2-3 min short of ‘al dente’. Reserve the cooking liquid for the sauce.
Meanwhile, heat the olive oil in a pan over medium-high heat. Put in the tomato and fry for a few minutes stirring consistently.
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.
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.
Plate the pasta, and sprinkle with the chopped pistachio and parsley.
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 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 – by SAIS
from Catania, Catania AP, Caltagirone – 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.
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.
(makes 6 jumbo muffins)
130 g plain flour
60 g polenta or cornmeal
10 g ground almonds
1 tsp baking powder
¼ tsp bicarbonate of soda
a dash (1⁄8 tsp) of sea salt
80 g unsalted butter, softened at room temperature
65 g caster sugar
1 egg, beaten
½ tsp vanilla extract
Preheat the oven to 190° C. Into a bowl, sift the flours, baking powder, bicarbonate and salt.
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.
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.
Spoon the batter into a greased or lined muffin tin. Bake for 10 minutes, then reduce to 180° 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.
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.
2 tbsp olive oil
1 tsp ginger root, freshly grated
¼ tsp garlic, minced
1 tbsp fresh coriander stalk, finely chopped
100 g onion, finely chopped
70 g carrot, finely chopped
½ 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
½ – ¾ 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
( For 3 -4 servings)
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.
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.
Purée the soup in a food processor or a blender until completely smooth. Let it sit for overnight if possible.
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.
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:
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.
Honey & Co.
Very popular restaurant at Warren St. Booking is a must.
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.
(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)
½ tsp coconut sugar
2-2½ tsp caster sugar (to adjust)
½ banana, cut into small pieces
(optional: fresh mint)
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.
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.
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.
The recipes that I’m posting here today are Romanian and Georgian origin.
I’ve never been to Romania, but the Pâine de Casă, Romanian bread, from my favourite bakery in Japan has attracted me for many years. (It should probably be called pâine 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!!
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 pâine de casă experiment went well, I wondered what if… and I was right! The pâine de casă 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 😀 Trust me! My khachapuri would never disappoint you!!
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 ¼ tsp more for pâine de casă)
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 Samsøcheese
80 g crumbled feta cheese (I used milder)
1 tbsp Greek yoghurt
2 egg yolk
20 g butter
Pâine de Casă
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.
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.
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 – 2 hours until doubled in size.
Preheat oven to 220°C. 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.
Preheat the oven to 220°C. Combine the cheeses with the yoghurt and set aside.
On a floured surface, divide the pâine de casă 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.
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.
Next time in London, I will try breakfast or lunch at the original Little Georgia Cafe in Hackney, a cafe with BYO policy.
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 – rather than a cake – baked 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!!
The first try didn’t work out that much – the dough turned out to be hard rock buns 😀 so I changed plain to strong flour. Also altered some ingredients, quantities and process but I basically followed the recipe.
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
½ 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
½ tsp lemon zest
½ 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
Soak the crystallised fruits and raisins in the port wine and rum for 1-2 hours. Drain well and set aside.
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.
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.
Preheat oven to 190 C.
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 – 30 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.
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.
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
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 São Jorge, or Saint George’s Castle, which offers gorgeous views by day and night.
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 – I paid 8 – 9 euros for one course with bread and salad, a glass of wine, dessert and coffee (as of 2009)!
Tomorrow, the 21st of December this year is Toji, or winter solstice. The two most commonly practiced Japanese customs associated with the beginning of true winter are eating kabocha and having a yuzuyu, a hot bath with yuzu citrus fruit floating in it.
Yuzuyu is a tradition with its roots in prayers for safety and good health. It is said that bathing with yuzu at winter solstice keeps a cold away during winter. And besides, the strong smell of the citrus is believed to remove evil from the body and purify it.
In fact, a component of yuzu is known to be good for skin protection, and to warm the body, and it is also known that the aroma has a stress relief effect. Actually, the fragrance is very pleasant and soothing!
What I’m posting here today is not ‘how to make’ or ‘how to have a yuzuyu’ but the recipe of pleasantly bitter Honey Yuzu Marmalade.
500 g yuzu, preferably organic
100 g caster sugar
35 g honey (I used orange blossom honey)
Wash the yuzu thoroughly and pat dry with paper towel or something. Cut the citrus in half crosswise, squeeze out juice and strain. Reserve seeds and any removed membrane.
Scoop the pips and pulp into a non-reactive pan and add the seeds and membrane. Pour in enough water to cover and simmer for 10 minuets on medium heat. Strain through a sieve into a bowl, remove the seeds and push to draw out pectin, using a wooden spoon.
Meanwhile, slice the peel into very thin pieces, put into a large bowl of water and wash gently by squeezing. Change the water and repeat the process two more times for a total of three washes.
Place the peel in a large pot with a plenty of water. Bring to the boil over medium heat and simmer for a few minutes. Then remove from the heat and drain in a strainer. Repeat this process two more times.
Put the peel into a non-reactive pan along with the juice, pectin liquid from the process 3 and 50 g sugar. Simmer on lower heat for 10 minutes, skimming off scum.
Add in the rest of the sugar and simmer stirring regularly for further 10 minutes or until thick. Spoon in the honey and bring back to simmer, then remove from the heat.
Cool completely. Keep refrigerated and finish in 1-2 weeks.