Caramelized Apple

Posted: September 30th, 2010 | Author: | Filed under: cooking, fruits | No Comments »

Caramelized apple can be used in many ways.  As apple pie filling, for muffin and apple bread…
What can I make with it?

NOTES
[ ingredients ]
medium size apple 3 (about 490g – 500g)
butter 70g
sugar 100g

Caramelized Apple

Caramelized Apple

Caramelized Apple

これは作っておくと何かと便利そうだな。アップルパイのフィリングにしたり、マフィンに混ぜたり、アップルブレッドもエエな。今日は何にしよう。

覚え書き
[ 材料 ]
Mサイズりんご 3コ (約490g – 500g)
バター 70g
砂糖 100g


Nectarine Mousse

Posted: April 7th, 2010 | Author: | Filed under: desserts & pastries, fruits | No Comments »

It’s not that easy to use up all the vegetable and fruits before they get old.  Sometimes it’s because they are in the back of the fridge and can’t be seen, sometimes we just forget… I feel terrible when I have to put them in the garbage bag.  So I try not to waste, meaning cook/bake things.

Recently my husband said “I’m getting chubby.”  Oh-oh…I knew it!!  I am sorry, my husband.  But I had to use nectarines and cream cheese which I found in the fridge this time.  So I made nectarine mousse.  Left-overs turned into dessert!!  It’s very light & smooth texture.  And not that much sugar as usual.  Does it help?


NOTES
[ingredients]
nectarines 2
cream cheese 115g(soften)
yogurt 150g
sugar 15g
lemon juice 1 Tbs
gelatin 3g
water 15ml(for gelatin)

[how to do it]

  1. dissolve gelatin by pouring water and set aside.
  2. put sugar in the lemon juice, so that sugar melt in it. add it to yogurt.
  3. put small-cut nectarines in the food processor to puree. add yogurt and mix well.
  4. make cream cheese smooth by whisking. add nectarine yogurt mixture into it. mix well.
  5. microwave the gelatin for 5 – 10 seconds (Don’t make it hot). add the liquid gelatin into #4 and mix.
  6. pour the mixture in the small glass cups or cocottes and store in the fridge for a few hours.

Nectarine Mousse

冷蔵庫の整理で見つけた『そろそろ潮時』達を使ってネクタリンのムースを作ってみました。ってこんな具合に作っていると、私のストレス発散にはなるけど、うちのクマさんが最近『太った。』とボソっとつぶやきました。それでイカンイカンと思って、結構がまんして作らない日もあるんです。ホントはジャンボサイズのチョコマフィンとかデコレーションばっちりのカップケーキとか作りてぇ〜と思ったりもしているんだけど・・・。毎日パン焼いたり、お菓子作ってる人は家族の人が毎日食べてくれているんだろうか?

ブログなんかで毎日のように美味しいものを紹介しておられる方々!ご家族の皆さんは太りませんか??


覚え書き
[材料]
ネクタリン 2個
クリームチーズ 115g(冷蔵庫から出して柔らかくしておく。またはレンジに約10秒かけて柔らかくする)
ヨーグルト 150g(水切りはしない)
砂糖 15g
レモン汁 大さじ1
粉ゼラチン 3g
水 15ml(ゼラチン用)

[作り方]

  1. 粉ゼラチンに水を加えふやかしておく。
  2. レモン汁に砂糖を入れて溶かし、ヨーグルトに加え混ぜておく。
  3. フードプロセッサーにネクタリンを小さく切って入れ、ピューレ状にする。続けてヨーグルトを入れしっかり混ぜる。
  4. 柔らかくしておいたクリームチーズを泡立て器でクリーム状になるまで混ぜ、3と混ぜ合わせる。
  5. ふやかしたゼラチンを5〜10秒レンジにかけ(沸騰させないよう注意)液状にしてから4に入れて混ぜる。
  6. 容器に入れて冷蔵庫で2〜3時間冷やす。

Blueberry Scone

Posted: February 8th, 2010 | Author: | Filed under: baking, fruits | No Comments »

Making scone is one of my routines these days.  I am enjoying it!
Simple ones, orange peel ones… this time blueberry scones.

I used frozen blueberries because they are not shrink like dried ones and also some liquid comes out.  The liquid can add some color to the dough just like marble.  But I had to be careful when I mixed.  I made mess one time. The dough color became brown-ish purple and looked dirty!!  So this time, gentle, gentle, gentle.

They came out nicely!  Crispy outside, fluffy inside.  Color was good too!

Blueberry Scone

最近はスコーンを作る、ベーグルを焼くの繰り返し。
朝ご飯代わりに相方が食べるため用に作っている訳なんだけど、スコーンは案外手間ひまかけずに作れるので、ちょっとびっくりです。牛乳の代わりにヨーグルトを水分として入れるので匂いがいい〜。

この前作ったときは、冷凍のブルーベリーが生地にまみれてデロデロになって、生地の色もマズそうになってしまい大失敗。今回は生地さんにちょっと気を使ってみました。中身で勝負よ!!といいたいところだけど、やっぱ外見も大事・・・でしょ〜。人間は中身ばい。





Rare Cheese Cake with Orange Jelly

Posted: January 15th, 2010 | Author: | Filed under: desserts & pastries, fruits | 2 Comments »

I didn’t know that the term “rare cheese cakes” is used only in Japan.  We call no-bake cheese cakes “rare cheese cakes”.  No oven, no bake. Just chill in the fridge.

Today’s desert is half rare cheese cake & half orange jelly.  You see the two layers.

Rare Cheese Cake with Orange Jelly

Used plain yogurt in stead of heavy cream. No heavy cream at all!!


[ingredients for 6 small glasses]
for orange jelly
  fresh squeezed orange juice 250 ml (juice, pulp if you like)
  sugar 1.5 Tbs
  gelatin 4 g
  water 2 Tbs (for gelatin)

for cheese cake
  cream cheese     125 g (soften)
  yogurt     125 g
  sugar     25 g
  lemon juice     1.5 Tbs
  gelatin     3 – 4 g
  water     1 Tbs (for gelatin)


[how to do it - orange jelly]

  1. dissolve gelatin by pouring water and set aside.
  2. put orange juice and sugar in the pan and stir over low heat until the sugar has dissolved.
  3. turn off the stove and put gelatin in the pan.  stir gently until gelatin has dissolved.
  4. get another lager pan with cold water and ice. place the pan with mixture on top of it and stir until the mixture gets thicker.
  5. pour the mixture into the glasses and store them in the fridge.

[how to do it - cheese cake]

  1. dissolve gelatin by pouring water and set aside.
  2. make cream cheese smooth by whisking. add sugar, lemon juice and mix well until the mixture gets smooth.
    (if the cream cheese is not soft enough, put it in the microwave for 10 – 15 seconds.)
  3. add half of the yogurt in the cream cheese mixture and mix well. add the rest of the yogurt and mix until the mixture gets smooth.
  4. microwave the gelatin for 5 – 10 seconds.  add the liquid gelatin in the cream cheese mixture and mix well.
  5. pour the cream cheese mixture on the orange jelly in the glasses and store in the fridge for a few hours.



Wow, a lot of mixing!! BUT easy and healthy (healthier?) desert !! Just need to work hard on mixing for nice & smooth texture.  And yummy desert will be waiting for you!





Orange Peel Syrup

Posted: January 12th, 2010 | Author: | Filed under: cooking, fruits | No Comments »

Go to Trader Joe’s NOW!
They have 4LB organic orange bags for $3.99 (each)!!
The oranges are sweet and juicy.

I used three of them for orange peel syrup. Ta-dah!!

Orange Peel

Still needs a few days to make flavors blend well.

It’s fun time now to think what I can make with it!  Scones,  muffins, cakes…etc.
What do you wanna eat?