Bukkake udon

Leave a comment

If you’re sniggering right now – shame on you! ‘Bukkake’ means splash in Japanese, and this is a chilled noodle dish that you ‘splash’ cold stock over to flavour it. The first time I made this I got the recipe from oyamake.com, but the site is down now. I didn’t have the right toppings so I improvised! It was delicious, and that’s coming from someone who doesn’t usually like udon noodles…

This is a really great summer dish for when it’s incredibly hot and steamy… It actually cools you down and refreshes you! Hopefully, we’ll have plenty of reason to make this dish this year…

Bukkake udon toppings

Recipe for Bukakke Udon

INGREDIENTS

  • Around 100g dry udon noodles per person
  • 1/3 cup mirin
  • 1/3 cup soy sauce
  • Instant dashi powder
  • Your choice of topping (see below)

RECIPE

  • Mix 1 cup water, 1/3 cup mirin and 1/3 cup soy sauce in a pan, heat and add some dashi stock sprinkles. Remove from heat and sit until cold. You won’t need all of this but it’ll keep for another day if you put it in the fridge in a sealed container.
  • Cook the udon noodles according to the recipe on the packet, remove from heat, strain and wash until cold.
  • Place the noodles in a bowl and add your toppings – mine are spring onions (scallions), toasted teriyaki nori sheets and some bonito flakes. You can also add boiled egg (according to about.com), grated daikon radish or tenkasu (dry tempura drippings). If you want some, add a smear of wasabi paste on top.
  • Splash your sauce over the top, but be careful not to drown the noodles as the sauce is very strong!

Second attempt at bukkake udon - the finale

This is the kind of thing you can knock up from storecupboard ingredients if you’re a Japanese food fanatic like I am – so I consider it to be quite a cheap dish, although if you had to buy everything in especially it’d probably cost a fair bit.

Ultimate Lost Party Menus

4 Comments

I don’t know about you, but I’ve been a loyal Lostie since the show started. While I’m sure I’m not going to love the finale (so many unanswered questions!) I’m sure I’m going to have a blast watching it – because I’m planning my very own Lost finale party! When it comes to parties, there’s only one thing I care about, and that’s the food. So here’s my lowdown on the best menus for a Lost finale party, culled from the interwebs, and in places, my own imagination. I’ve got three ‘menus’ to choose from, although in reality they are just three lists – food inspired by the show, food from the show itself, and an extra special, cos I love ya low-fat/low calorie diet menu. Plus, as an extra special bonus, a list of drink ideas!

Menu from the show universe

  • Peanut butter (Charlie’s present to Claire – bonus points if it’s in a Dharma-labelled jar!)
  • Fish biscuits (from the Polar bear cages – as eaten by Sawyer and Kate) – recipe here.
  • Grilled cheese sandwiches (brought to Jack by Juliet when he was being held captive by Ben)
  • Muffins (cooked by Juliet for her book club)
  • Mr Cluck’s Chicken (fried chicken from Hurley’s fast food chain – use generic fast food fried chicken!)
  • Foraged fruits: mango, banana, passionfruit, guava, papaya, coconut, oranges (for Locke-smiles…). Serve them whole on a chopping board with a hunter’s knife for added drama and authenticity. Or, make them into a fruit salad like Hurley.
  • Hunted meat like boar (cop out and use pork! Roasted pork tenderloin, pork ribs, pulled pork… Mmm!), rabbit and chicken
  • Grilled fish, or sashimi ala Jin
  • Dharma-labelled food, easily created by printing out labels and sticking them on pre-existing packages. Some of the most famous Dharma food includes the aforementioned peanut butter, ranch composite (ranch dressing), Dharmalars (probably a version of Mallomars), and mac and cheese. Click here for an amazing array of Lost labels for your food!
  • Apollo bars (dark chocolate and nuts)
  • Alcohol salvaged from the plane in mini-bottles, or provided by Dharma, including beer, whiskey, rum, red and white wine.

Menu inspired by the show

Low-calorie Lost menu

Lost-inspired drinks

  • Tropical fruit juice
  • MacCutcheon whiskey (stick a fake label over a bottle of whiskey to create ultra-rare Lost whiskey!)
  • Wine from Moriah Vineyards, as made by Desmond the monk (as above)
  • Zombie (2 parts white rum, 1 part dark rum, 1 part golden rum, 2 parts lime juice, 1 part orange juice, 1 part pineapple juice, half part sugar syrup, ice, shaken in a mixer)
  • Pina Colada (1 part white rum, 2 parts coconut cream, 2 parts pineapple juice, shaken and strained)
  • Banana Daiquiri (2 parts white rum, 2 parts lime juice, dash triple sec, 1tsp sugar, crushed ice, 1 ripe banana, blended until smooth)
  • Mai Tai (1 part light rum, 1 part dark rum, 1 part Cointreau, dash Grenadine, tsp lime juice, 3 parts orange juice, 3 parts pineapple juice, shaken over ice and strained)
  • Blue Devil (3 parts gin, 1 part lemon juice, 1 tbsp maraschino, shaken over ice)
  • Blue Lagoon (3 parts vodka, 1 part blue Curacao, 3 parts pineapple juice, shaken over ice and strained)
  • Non-alcoholic fruit cup (2 parts orange juice, 2 parts grapefruit juice, 2 parts pineapple juice, 2 parts apple juice)

You can find some Lost-themed menus, ideas and resources at these sites:

Have fun! And, be sure to tell me what YOUR Lost party menu consisted of…

DISCLAIMER: I didn’t create any of the content linked to here, nor can I vouch for the reliability or deliciousness of any of the recipes, save Nigella’s awesome peanut butter fudge sauce… Click and make at your own risk!

Where you been, DG?

7 Comments

You might have noticed I’ve been missing for a good few months. If you’ve missed me, God bless you! The sad truth is… I’ve been on a diet! I’ve been focusing my energies on a very special day to take place next year – my wedding! I plan to blog every now and then, and maybe one day I’ll be able to show my low-cal creations off with pride, but for now, especially in these cold winter months, it’s all I can do to count the calories, do my job, plan for my wedding, and do lots and lots of exercise!

On the plus side, I have lost 11lbs since the beginning of November, and I’ve also managed to lose 2lbs over the Christmas holidays. Now, if that doesn’t deserve a round of applause, I guess I’ll have to do something drastic!

In other news, I’m plotting the decoration of my own wedding cake using the fondant flower cutters from my birthday cakes. Now, I could be being overly ambitious here, but it seems to me that it’s going to be a total cinch! Could I be more wrong? Find out after the big day! Ha!

Christmas bento

5 Comments

Although there aren’t many recipes for holiday bento treats from Japan (unless you count fried chicken and cake!), you can adapt western style ideas to Japanese cooking methods, like with these festive gyozas. They’re filled with caramelised onion, turkey and sage and onion stuffing, and are just right for getting in the festive spirit.

Christmas bento and furoshki

To make this bento, you’ll also need to make star shaped onigiri, topped with star shaped ham and cheese, pigs in blankets (chipolata sausages wrapped in streaky bacon and baked in the oven) and stuffing balls, and get rocket leaves (erm… to look like holly…) tomatoes, and cranberry sauce for a dip. A dipping container and food picks (penguin and star shapes were used here for the Christmas bento theme) are useful too. You can also fill a foil-lined side dish container, as here, with glazed biscuits, minced pies, and your favourite fruit and nut mix.

Recipe for festive gyozas

INGREDIENTS

  • Small box sage and onion stuffing
  • 2 medium onions
  • 40g butter
  • 1 tsp sugar
  • Pinch salt
  • Olive oil
  • 150g raw turkey breast
  • 1/2 tsp salt
  • 1 tsp soy sauce
  • 26 gyoza skins
  • Oil

METHOD

  • Mix up your sage and onion stuffing – you need to keep 70g of it for the gyozas and the rest can be made into stuffing balls.
  • Finely chop your onions, then cook on a very low heat with the butter and sugar until they go a golden brown. This could take an hour or more, but you don’t have to stand over it and stir it the whole time, thankfully!
  • Shred the turkey breast with a knife so you end up with meat that’s finely cut but has a bit more texture than mince (and is leaner).
  • Once you’ve done that, mix the caramelised onion, the raw turkey breast, 70g of stuffing and the salt and soy sauce together.
  • Fill your gyozas by placing a small amount in the middle of a dumpling skin, wetting the edges and folding it in half, pleating the edges. It’s easier to do this with a gyoza press.
  • Once you’ve done that, heat some oil in a pan and add six gyozas. Pour water into the pan until it reaches a third of the way up the sides of the gyozas, then cover and cook until the water has evaporated. Once that’s done, remove the lid and fry until the bases are crispy.

Note

You can freeze these gyozas and cook them from raw.

Christmas bento

This recipe originally appeared in 501 Bento Box Lunches, published by Graffito Books.

Carrot and onion rice

8 Comments

This recipe is a pretty good ‘un, in my opinion (I know, I know, who asked me?). Not only does it taste good, but it’s got veggies in it and it’s a way of naturally colouring your food without using chemicals. Now, there’s no way anyone could suggest I’m not up for dying food whenever I get the opportunity, but somehow it seems wrong to dye savoury food. Don’t know why! When you introduce sugar, all the bets are off…

Also, once you’ve softened your veggies, you bung the whole lot into rice cooker and let it cook. Easy! Obviously, you don’t have to eat this in a bento – it makes a great addition to a hot meal, too.

I really like this bento box – I have a thing for single tiered boxes. I also love Animal Crossing. I don’t know if the box is still available, but I bought it from J-List. (If you click that link, you’ll be taken to the J-List site, so if you buy anything, it earns me pennies to buy new bento stuff! Thank you!)

Teriyaki burger and carrot and onion rice

Recipe for carrot and onion rice

INGREDIENTS

  • 2 cups raw rice
  • 1 carrot
  • ½ onion
  • Butter
  • Splash soy sauce
  • Seasoning

METHOD

  • Process the onion and carrot until they are finely chopped, then sauté in butter until softened – but not browned. This will take around five minutes. Season and add the soy sauce.
  • Add to a rice cooker with washed rice and an equal amount of water, and cook as normal.

Halloween: 17 days to go…

6 Comments

I’m getting so excited about Halloween! Is anyone else planning a party to celebrate the spookiest night of the year? I’d love to hear your plans – what are you going to cook? What are you going to wear?! Leave a comment and let me know… I’m dying of curiosity!

You might notice that, in the spirit of the event, I’ve added a handy new link to your left, which when clicked, will lead you to all my posts with the category ‘Halloween’, so if you want to find the Halloween marshmallow recipe, my pumpkin fondant tutorial or anything else to do with Halloween, you know where to find it! Throughout the year I’ll be changing this to reflect the seasons, the holidays, and my latest obsessions!

Purple buttercream and stars

This year, my menu is nowhere near organised… but I do know what my costume will be. Thanks to a quick shop in Primark, I will be an ’80s zombie, complete with acid yellow dress, purple tights, orange legwarmers and a heck of a lot of purple accessories. I am perfecting my moaning noises every morning whilst getting up, I assure you! And I have a magic lipstick that looks green but turns pink when you put it on. Now, how scary is that?

Pst – I’m totally honoured to have been featured in Indie Fixx’s ‘Halloween Tutes from Around The Interwebs‘ – in the same list as Martha Stewart, no less! Watch out, Mazza…

Halloween Marshmallows

2 Comments

This weekend I’ve had the pleasure of spending a lot of time with Life is Sweet, by Hope and Greenwood, which is, as it so rightly says on the cover, a collection of splendid old-fashioned confectionary (buy it if you get the chance! It’s very reasonably priced and ever so good). I’ve made marshmallows, fudge and cinder toffee, and although the cinder toffee wasn’t the best I’ve ever tasted, I was particularly pleased with the fudge. However, as Halloween is coming up, I thought I’d make some spooky Halloween marshmallows by colouring them purple. The vanilla marshmallow recipe in Life is Sweet is unfortunately misprinted and the ingredients list is screwed up, so I’ve adapted my own from the recipe for Mallows D’Amour. There are a few technical aspects to this recipe which might prove difficult – you need a stand mixer (although I did experiment with an electric handheld whisk, and the patient might just be able to cope like this, holding it for around 15 minutes!) and a sugar thermometer. I had to borrow both of these, but a sugar thermometer is a great investment for making fudge, toffee, caramel and jam.

Halloweeen marshmallows with black stars

Halloween Marshmallows (adapted from Mallows D’Amour, Life is Sweet by Hope and Greenwood)

INGREDIENTS

  • 450g (1lb) granulated sugar
  • 1 tbsp liquid glucose
  • 1 sachet powdered gelatine
  • Good dab of purple colouring paste (I used Wilton’s Violet)
  • 1 tsp vanilla extract
  • 2 large egg whites
  • Cornflour and icing sugar, to dust
  • Purple sugar/black stars or any Halloween themed decorations

METHOD

  • Line a 20cm/8inch square baking tin with baking parchment or greaseproof paper and dust with cornflour and icing sugar. I’ve found you need a heck of a lot of this to keep the marshmallow from sticking.
  • In a deep, heavy bottomed saucepan, add the sugar, glucose and 200ml of water and stir. Place over a medium-high heat and add your sugar thermometer. Keep cooking until the temperature reaches 127C or 260F. This could take 15 minutes or as long as 25, so keep an eye on it.
  • Whilst this is happening, put 100ml of boiled water in a bowl and sprinkle over the gelatine. Stir well until dissolved. This will really smell. Gelatine is not suitable for veggies, and from the smell of the gelatine, you will know why. Don’t panic, the smell goes away, and there is no taste of the gelatine whatsoever in the finished marshmallow. Now that would be Halloweeny…
  • When your gelatine and water is mixed well, add the vanilla and a good dab of purple colouring. For Halloween, you could also try black, orange and green – just remember that the colour will fade because of the egg whites, and the dusting of sugar and cornflour. When you add the food colouring, you should get a very dark colour. So much that you are secretly thinking ‘oh dear, I put too much in’. This will most likely give you a subtle shade…
  • When your syrup has reached the right temperature, you need to have a little panic attack and start jumping up and down and worrying you’re not ready. Don’t worry if you haven’t mixed your gelatine yet – I did this and it turned out all right. Just add it to the pan of sugar syrup and mix well. It’ll bubble, so watch out.
  • Get your stand mixer and whip the eggs until stiff peaks form. Turn the mixer down as slowly as it will go, and add the syrup and gelatine in very gently. Slow, slow. This could take a while… The heat from the syrup is heating the egg whites, so if you pour it on too fast, it’s likely the word could implode.
  • When you’ve done this, you turn the speed up to superfast and leave to beat for at least 15 minutes. The mix is ready when it holds onto the whisk well, and is thick and shiny.
  • Pour into your dusted pan. Leave it to set for a long time – the book says 2 hours, but I’ve left mine overnight before.
  • Turn the marshmallow out onto another dusted piece of parchment paper. If you’re like me, the mix will still have stuck to the bottom of your originally dusted piece of paper, so dust all sides until nothing is sticky. Then, slice and dust, slice and dust, into whatever shapes you like. Once you’ve dusted your marshmallows, you can shake off the excess coating by throwing them gently from hand to hand. Store in parchment paper.
  • Serve with edible sugar, as above, or with anything suitably Halloweeny…

Purple sugar Halloween marshmallows

How about black sugar stars, like the first photo? Or purple sanding sugar, like the photo above?Or, if you want to be more sophisticated, why not keep your mallow mix white, and then decorate with tiny gold stars? (I got mine from Jane Asher’s site.)

Starry Halloween marshmallows

These are too good to give to Halloween trick or treaters…

Halloween fondant pumpkin tutorial

11 Comments

A couple of weeks ago, I decided to have a go at making some cute little pumpkins to go on top of Halloween cupcakes.

Fondant pumpkins

These are easy to make and don’t require any equipment beyond fondant, orange dye and toothpicks. (And green and brown dye if you want to make stalks, leaves and vines.)

Equipment

If you have orange fondant, well, you’re one step ahead… Hurrah! If you want them to be hard, you should make them a couple of weeks before when you need them, so you can sit them in a cool, dark place to set.

Fondant pumpkins, step one

First of all, roll your fondant into a small ball, then squash it down so it makes an oval. This will give it a much more interesting shape than a plain old sphere.

Fondant pumpkins, step two

Now it’s time to use your specialist equipment. First of all, pierce the centre to mark it. Then, rolling the toothpick, create a dimple in the centre of your ball.

Fondant pumpkins, step three

There you go – now you’ll have what looks like an orange doughnut gone wrong.

Fondant pumpkins, step four

Now, use your toothpick to create lines from the centre down the edge of your pumpkin, using a rocking motion. I do this by doing the four compass points, then filling in the spaces in between.

Fondant pumpkins, step five

Like so! With the heat of your fingers, your pumpkin might get a little floppy. You can fix this by placing it in the fridge at any point if it starts getting hard to handle. Don’t be a pushover for a vegetable made of sugar.

Fondant pumpkins, step six

That’s pretty much it! You can add a stalk (I’ve seen people use cloves for this, but obviously they’re not really edible like that) or even make a curly vine from green fondant curled around a matchstick.

Too cute to eat? Never!

Chicken in Milk

Leave a comment

Anyway, this recipe is a bit of a weird one – a whole chicken baked in milk with lemon zest, garlic and sage… Courtesy of Jamie Oliver (again) from Happy Days with the Naked Chef. I’m starting to think that Mr. Oliver is the king of the whole chicken – I thought it was Nigella that was always roasting a bird…

Here’s the costing.

Tesco Organic chicken : £7.27
Half pack of butter (!) : 47p
Bunch sage : 68p
Half a cinnamon stick: from cupboard
2 lemons (unwaxed): 62p
One bulb garlic : 30p
1 pint milk : 45p

Grand total : £9.79.

Week Six : Organic chicken

There’s the chook – another organic one. Mr. Oliver – do you have shares in an organic chicken farm…? I never can tell the difference. Will I be lynched for saying that? It seems like a foodie crime.

Week Six : Ingredients
This recipe makes me weep – look at that giant block of butter at the back there. Guess what you do with that beauty? Use it for frying and then…. throw it away. Oh no, I don’t think so! I used some of it to cook some pink fir apple potatoes, and very nice they were too. Throw it away, psh.

Right, so the first thing you need to do is turn these:

 Week Six : Lemons

into this…

 Week Six : Lemon zest

Looking at the picture for Jamie’s version of this, his lemon zest is more like lemon peel. I did try to do it like that, but my knives defeated me.

 Week Six : Aromatics

So these are the flavourings of your chicken in milk. Cinnamon, garlic and lemon zest – and of course, your sage.

Get your butter, melt it in a pan, and then brown the chicken off. There’s a lot of butter and the chicken is very big and delicate, so it’s slightly easier said than done to move the chicken around in the pan without breaking its skin. I ended up using two wooden spoons like a pair of forceps.

 Week Six : Browned chicken

Did it in the end though – and doesn’t it look delicious? DO NOT EAT, though – this is slightly underdone…

Chuck away the butter (sob sob) and then return the chicken to the pan with the half a cinnamon stick, the sage, the zest of two lemons, the 10 cloves of unskinned garlic and the milk.

 Week Six : Chicken in milk

Looks appetising, but kinda weird.

Now, you roast and baste, roast and baste. Roast and baste for an hour and a half, which is the standard cooking time for roasting a 1.5kg bird (see, I’ve learnt something!). If you’ve diligently basted and roasted, this is what you end up with:

 Week Six : Chicken in Milk

Looks pretty exotic, I think! The idea is that the lemon zest slightly curdles the milk and you end up with a split lemony milk sauce which you eat along with the chicken, some mashed potatoes and some wilted greens. We ate ours with roasted pink fir apple potatoes and some spinach.

The milk sauce didn’t split that much. It was very unusual, to say the least – pretty much what you would expect when you infuse garlic, lemon and sage in milk. The cinnamon didn’t show up so much – I blame it on the fact that cinnamon sticks really vary in how long they are. Is that a foodie joke: how long is a cinnamon stick?

 Week Six : Chicken in Milk side on

The scores:

M gave it 7.5. He said it was ‘all right’. This is his standard answer to things when he doesn’t know what I want him to say.

I gave it 7. It was nice, very unusual, but I can’t see the point of doing it other than it was exotic and weird. Maybe the lemon didn’t really work so well for me, because the sauce was just a little odd. Nice, but the kind of thing you’re not totally sure about and stop eating halfway through. Maybe a bit rich…

On the other hand, it did provide me with a pint of curdy lemony milk and chicken stock which I used in a potato soup, and some creamy chicken flesh that went really nicely in a risotto…

Fondant flower tea party!

Leave a comment

For my birthday, I decided I wanted a tea party, complete with cute little cup cakes and triangular sandwiches. Originally I was going to buy the sandwiches, but I couldn’t bring myself to spend £20 on a plate of them when I could make them myself for half the price. So R and I made batches of cream cheese and smoked salmon, rare roast beef with horseradish mayo, Belgian ham salad with dijonnaise and cheddar cheese with red onion chutney. Delicious!

But of course, I had to do something with all my cake decorating goodies!

Red and pink flowers

So R and I dyed some fondant with the Wilton paste colours I bought at Hobbycraft, and rolled it out. Then, we used the set of four blossom plunger cutters from PME to cut out these cute flowers.

Patchwork flower

I also tried out making a patchwork effect on some of the flowers using a spice brown food colouring pen. What do you reckon?

Pink patchwork

It worked well using that colour on the pink icing, because it turned a slightly darker pink. I’d like to play around with this idea more on other projects.

One of the things I really wanted to try from Peggy Porschen’s Cake Chic was her anemone flower – if you have the book, you might have seen it on the back on the cover. Everything I needed except the veining tool turned up from Jane Asher, but the anemone cutters were much smaller than I had thought they’d be. But as you can see, the flower still turned out pretty well!

Anemone

I decided to use ivory lustre powder instead of a pink blossom tint on this, and I think it came out quite well! The only thing is, the petals were very delicate and the whole thing got stuck in my palette when I tried to remove it. Totally tragic! But, I like the effect so much I might try doing the same thing with red petals to make poppies. The only things you can’t eat about this flower are the stamens, which are made of wire.

Flower palette

Here are the flowers sitting in the palette, drying off and getting a bit of shape to them. This is just a cheap plastic artist’s palette from eBay, which only cost a couple of pounds including postage, bonus! The perfect shape for little flowers. Don’t they look sweet? I’d leave them here if I didn’t have a load of cakes to decorate!

Side cakes

And here they are! Peggy Porschen’s cupcake and buttercream recipes. Her cake recipe calls for four eggs for 24 cupcakes, which seems like a lot, but works perfectly. Once you’ve baked them, she asks you to soak them in sugar syrup as well, which seems excessive, but does make a nice moist cake. The buttercream is nice, but I think I’m a bit over how sugary it is. It’s a bit toooo sweet.

Patchwork blue cake

Here’s one of my patchwork flowers on the top of a cupcake.

Baby pink flower cake

It’s so easy to decorate cupcakes with these – the plungers are really easy to use, and although I curved the petals with a boning tool and set them in a palette, you could skip these steps and they’d still sound great (get me, I sound like I know what I’m talking about!).

Baby blue flowers

I’m still not confident about piping on the buttercream – it never looks as good as other people’s, but luckily I think I’ll have plenty of opportunities to practice!

Flower cakes

Here they all are – pretty as a picture! But, please don’t look at my poor little anemone… It broke when I tried to take it out of the palette, and also when I tried to put it on the cupcake. Darn it!

Well, I had a lovely birthday thanks to my family and friends, and a great time trying out sugarcraft properly for the first time… I just wish I knew what to do with rose petal cutters!