Tag Archives: recipe

John Lemon meets the Poppies

John Lemon meets the Poppies
Hey there Cutie Pies! :baburukeki:
How have you been doing all week long? I had some pretty busy days but am looking forward to a few days of snowboarding now! I don’t exactly know why but last week I spontaneously decided to actually give it a try and bake something myself. If you’re a reader of this blog, you probably know, that I’m not the most diligent baker and that I always fail at sticking to recipes, but since it was Valentine’s day I felt like overcoming myself and make muffins for my love and family.

johnlemonpoppies
lemonmuff1

Since I didn’t have any chocolate but many lemons, I looked-up a simple but tasty recipe by looking at the most mouth-watering pictures when entering “lemon muffins” in google pics. (Kudos to you MomGrind!)
You can imagine how happy I was to click on the image and get to the real easy recipe behind it! A recipe with an instruction of four steps and a list of basic ingredients that probably everyone has at home sounds foolproof enough to me!
Here’s what you need:
1 cup butter (225 g)
1 cup sugar (225 g)
1 + 1/2 cups flour (180 g)
1 teaspoon baking powder
3 eggs
1 lemon
1/2 teaspoon salt

The actual recipe says three large eggs and another three egg yolks but I found this to be a little too decadent for my habits so I just took three common Swiss eggs and lemon juice instead of lemon extract. To give it a little twist, I also added a handful of dried cranberries and some poppy seeds.

muffcran

Here’s what you need to do in four simple steps:

1. Preheat the oven to 350 degrees F (180 C°) and line up your muffin cups (silicon or tin) with a paper cup inside.
2. Mix together the softened butter and the sugar with a wire whip until creamy and add the three eggs, salt and lemon juice. Gradually add the flour with the baking powder and whisk everything until smooth.
3. Take a handful of dried cranberries or something similar and stir in.
4. Fill up the cups with the creamy batter and sprinkle some poppy seeds on the surface of each one. Bake in the oven for about 25 min. or until until a toothpick inserted in the middle of a muffin comes out, without any batter sticking to it.


lemonmuff2

That’s all there is to it! We ate a few while on the road and even had some left for breakfast the next morning. They didn’t turn out like the original ones but that’s probably because like usual, I didn’t completely stick to the recipe. The cranberries were so yummy and fun inside and given that it’s the first time ever I tried baking something all alone, they turned out pretty nice I think. :etone:

Tomorrow I’ll already be on my way to Zermatt to finally see and feel some snow!! I can’t tell you how excited and happy I am about it. This winter was really sad and there was nearly no snow at all in the city and since I love snow and deep winter it kind of bothers me.. a lot!
Stay tuned for some more entries about Japan and maybe a short update from Zermatt :nekopaw:

byebye,
nekochansignature

Tsukemonojanaiyo!

Tsukemonojanaiyo!
Hey there guys! :bling:
I’m so excited to announce two things. The first things is that my first attempt at making Japanese pickles (Tsukemono) failed miserably. The second thing is, that I’m creating a second blog just for Japanese food and above all, Bento! Sounds pretty ironic, doesn’t it? Especially after my epic Tsukemono fail and my initial intention not to split nekoblog.. :jupp:

Isn’t the colour beautiful? :klimper:

Anyway, the food entries, recipes and Bento have already been copied to my new blog and I can’t wait to show it to you and fill it with funny, creative and hopefully inspiring food entries. As usual, it was a pretty spontaneous act but I think that it was the right decision. My Bento and Washoku entries just seemed so lost in all the different topics… Now they have a place for themselves.


Now I’m going to show and tell you what I did to get such disastrous pickles so you won’t make the same mistakes as I did.. :ohno:

The Ingredients

:sprout: Japanese eggplants (take any vegetable that is convenient for pickling such as carrots, cucumber, cabbage, radish etc.) :sprout: Rice vinegar :sprout: Salt :sprout: Sugar :sprout: Jar



The recipe says to cut the vegetables in thin slices but since I’ve never eaten nor seen a thin sliced Tsukemono I decided to cut it normally, that means about 1/6 of an inch.. (yeah.. you know that I’m not a good recipe follower..). First of all let me explain you what I love about Tsukemono. Basically there are three different types of Tsukemono: Shiozuke are with salt, Misozuke with miso and Nukazuke with rice bran. While Miso- and Shiozuke are pretty easy to prepare, Nukazuke are “a bit” more complicated to prepare but those are the ones I love! As usual I was so impatient to try out the recipe in the book I found at home that I didn’t even read about Tsukemono in general and thought that this recipe would get me the yummy, crunchy and vivid coloured Nukazuke pickles I wanted… but I was wrong.

The pickled eggplants after two days in the fridge…

To read about the recipe and see more interesting pickle pictures, read on!

read more

Dango

Dango
After four hours of writing a German essay about the most important immaterial goods in life followed by geography and history I was in the mood for something sweet. Today I prepared Dango for the first time. Dango (団子) is kind of a Japanese dumpling that can be sweet or salty. It is made from Mochiko, sweet rice flour that is also known as glutinous rice. Despite its name, this rice has no gluten. There are many different varieties of Dango which are usually named after the various seasonings served on or with it. Today I made Chadango, Goma and Mitarashi. Chadango is with green tea, Goma with sesame and Mitarashi is a glaze made of sugar, Mirin and soy sauce.


The recipe I used is from “cooking with dog” on youtube and has also tofu in it. I like the consistency of Dango and the various toppings make it taste even better. It is so funny and yummy to eat! Traditionally there are toppings like anko, green tea, sesame and chestnut paste but if you’re not that into Japanese flavours you can coat them in chocolate or honey and other things. What I like about this Japanese sweet is that the Dango itself is not too sweet.


To read the whole recipe with pictures read on! read more