Trip to Japan1

As I am doing more on my Japanese blog, I have been aware which sort of postings are popular and that I have decided to post a series of those from a trip I made last month to my home country.

 

The first entry of this series will be perhaps a most exciting event for people in Japan: Cherry blossoms.

 

 

 

These two pics are taken near my home in Hiroshima.

I arrived there just few days before these trees became full in bloom around the end of March.

 

and,

 

 

 

 

 These two are from a second day (7th of April) I arrived in Matsumoto which is in the middle of Honsyu (the main) island of Japan.

That day was probably the best day during this season with perfect clear sky! so lucky I was!!!

 

There are some more things to update from these two cities which will be posted in the next few entries!



 

 

 

 

 

 

Pancakes!

While I have been fed up with issue of uploading photo here, another version of my blog in Japanese language has been updated regularly that you might be interested in viewing at least photos of what I have been through.

 

I have been to Japan since then, photos are being taken a lot there that I will probably post those shortly.

 

As the first posting after the long absenｃe, I have decided to introduce pancakes (here it means American type) - it seems that it has booming to make or eat pancakes in Japan:)

 

 

Here is a standard pancake with seasonal strawberries.

Although local made ones haven't arrived yet to the market, strawberries which come from Spain are very cheap at the moment here in London.

 

 

Here is another version with caramerised bananas (looks that it hasn't been caramerised well..) on top.

 

 

Kitchen Momiji's Pancake

 

<Ingredients>

2 eggs

30g sugar

pinch of salt

 

200g plain flour

6g baking powder*

200-240ml milk

 

*It is not required when using self raising flour

 

<Cooking instruction>

Preparation

- Sift flour and baking powder together and set aside.

 

1. Combine eggs, sugar and salt in a bowl with a whisk.

2. Gradually add flour mixture and continue mix until it is incorporated.

3. Add milk little at a time to incorporate all ingredients.

4. Rest in a fridge for about 1/2 hour.

5. Pour one ladleful (is this word existing?!) onto heated pan, turn around when bubbles are appeared on a surface, and cook another side until golden.

 

Serve with butter and honey or any other things of your choice.

 

To make caramerised banana, cut bananas into 1cm lengthwise thick, heat butter in a pan to melt , place the bananas with some sugar and sautéfor few minutes, pour some alcohol of your choice (e.g. dark rum, brandy etc).

 

 

Thank you for reading, have a nice day!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

End/JAN - Early FEB: Season for ...

It is now, the season for Seville Orange!

And the Seville orange for making a marmalade!

I made it again this year which becomes my third year.
I bought them last week at Portobello market, famous for antiques and as a tourist spot.
Indeed, it is not only for antiques but local people come here to buy fresh vegetables and fruits and other specialities such as artisan bread, cheese, pastries, etc.

Some of stalls sell vegetables that we are not able to get from supermarket, e.g. Romanesco (light green broccoli/cauliflower like), chicory (have seen red one as well), Radicchio (a sort of lettuce? of the Italian) and so on.

This time, it is for Oranges from Seville, Spain.
It is specifically for making marmalade as it does not have sweetness itself making a gorgeous one, some of you might have seen marmalade labels claiming 'Seville orange marmalade'.

It starts from cutting the outer skin into quarter, then cut into thin stripe, (or thick if you like)

 then, soak in water together with the juice squeezed from the fruit.

I use the copper made jam pot which I have bought in France for the first time to make this!

Together with skin of the fruits and pips put in a moslin bag, it is heated until the quantity being reduced to half.

The moslin bag is removed by squeezing out of as much pectin as it is possible, then sugar is added, continue cook until the texture become thicker.

Prepare sterilising some jars by boiling them for a while (with lids), put all of them into jars before they are cooled down.

 

3 pounds of oranges make this much marmalade.

Look forward to making it another batch in a year 2014!!!