Soymilk Pudding with blueberries-vegan-

Last night my teenager boy finally claimed, "No more baking for a while. I need chips."

Pity to hear that, understood, though. I bake every single day recently, and I am feeling he is getting sick of it. OK, no bake today.

So, it is pudding day. Good to start Monday and back to school. His summer vacation is over. Best of luck, my boy!

**Soymilk Pudding with blueberries recipe**

500ml soymilk
10g agar
4-5 tbsp sugar
100g blueberries

decoration for blueberries and goji berries


Start to warm soymilk in a milk pan. Remove it from the heat when enough to melt agar and sugar.
Blend blueberries and 50-100ml of soymilk from the pan into a blender until smooth.
Mix thoroughly agar and sugar in a bowl before add the soymilk.
Pour warm soymilk to the sugar bowl.
Add the smooth blueberries into the bowl.
Stir thoroughly all ingredients.
Pour the container and place them in the fridge for an hour.

Favorite Chefs

  

I love baking when I was young. It is because of my mother.
I learned a lot from her and watching cooking TV show or enjoy cooking together sometimes. We used to get lots of recipes from TV, papers or cooking books, and currently I search online or TV.

The most attracting chef for me was Giada De Laurentiis.
http://www.giadadelaurentiis.com/

 One day I watched her TV show "Giada at Home", I was crazy about watching it . I watched Giada at Home every day before going to work, bought her books and DVDs, searched her recipes online and I tried her recipes.

Recently I like Laura vitale. Sometimes I can find a couple of chefs online who are so amazing. Giada and Laura are so active about entertain people while they are cooking.
I love that. They tell us recipes and more witness of how to live more comfortable when we are in the kitchen.

My mother also loved one Japanese chef. I took over her cooking books or recipes notebooks. The chef was Kuniko Mukoda, who already passed away because of air crash. She was truly not a chef. She was a writer. My mom loved her, so read her books a lot including cooking books.



Kuniko Mukoda's cooking is very homey. Now I read her cooking books, I found dishes which my mom used to cook for my family dinner. I remember that was so good. I now understand how much my mom loved Kuniko's recipes. Their taste was not same but have some similar heartwarming.

  

I challenge all the time for my family to love, miss and want to take over my taste.
However, it is hard for my boys. Now it seems important for them to have more quantity than taste of food.

Rose Madeleines with Classic Recipe

Madeleines are simple recipe and always good to be with an afternoon tea.
And also easy to take with as small gifts for friends. So it should be my best bakes but it is not. I love madeleines and bake for only me quite often.

The reason is the looking. Classic madeleines are mostly baked in shell shaped tins. There are so many kinds of tins in kitchenware store, and I believe we should choose best one if we bake nice looking madeleines.

Yesterday I baked shell shaped madeleines a lot for friends. I was not satisfied with the looking. Great taste, golden and brown, though. Gave them to my family.
My family always look happy to get my bakes so I appreciate that.

Today is a sort of revenge.
I baked rose shaped madeleines with lemon, chocolate and matcha. Honestly I like more rose shaped than shell. Easy to put it into my mouth.
I don't completely happy to bake because of the looking. However, taste is so good. Fresh lemony flavor spreads all my mouth, rich buttery chocolate flavor makes me happy and a bite of matcha makes me want Japanese green tea.

My mom baked madeleines a lot. She always baked basic ones with round tins.
Buttery flavor all over my house when I came back to home from school reminds me
 "This is my home."

**Rose madeleines with classic recipe**

<lemon>
2 eggs
90g granulated sugar
100g pastry flour  (80g pastry flour and 20g almond powder)
5g baking powder
100g butter
Lemon zest and 1 tbsp lemon juice


Beat eggs in a bowl and add sugar. Beat them until the color changes to cream yellow and fluffy.
Shift dry ingredients and combine them to the bowl.
Melt butter in the pan until light brown and add the bowl.
Add lemon juice and zest.
Rest the batter in the fridge at least 2 hours.
Prepare the tins using pastry brush with butter and flour.
Fill the tins with about 1 tbsp of madeleine batter.
Bake madeleines preheated 180° oven for 18-20minutes.

<chocolate>
Add 2 tbsp cocoa powder to dry ingredients.

<matcha>
Add 1 tbsp matcha powder to dry ingredients.

Mini Black Sesame Muffins -vegan-

Since I got mini muffin tins, I never use big ones. Mini is so easy to handle, and I love small bites. I can't stop digging sometimes.

I keep recipe of favorite basic muffins. I arrange this depends on my feeling, some ingredients in my fridge or healthier.

My recipe is mostly based on my mom's but actually I don't remember whether I ate her muffins or not when I was a kid. A few decades ago, muffins or cupcakes were popular homemade desserts in Japan? Probably not. I believe baking whole cake was more popular at home.

Today I baked mini black sesame muffins with using leftover of black sesame paste when I made black sesame pudding last week. Also this recipe is healthier than usual.
I remember saying to hate using oven in summer. When I bite this mini muffins, I totally forgot about it. This recipe made me so happy. So moist, rich black sesame taste and absoluely amazing muffins.




**Mini Black Sesame Muffins recipe**
makes 15 mini tins

45g coconut oil
50g soy yogurt
2 tbsp black sesame paste
70g cane sugar
20g agave syrup
90g pastry flour
40g almond flour
6g baking powder
20g soy milk

soy cream, white sesame for decoration

Mix coconut oil, soy yogurt, black sesame paste, cane sugar and agave syrup in a bowl thoroughly.
Mix dry ingredients well and sift them.
Combine wet, dry and soy milk until they are smooth thoroughly but don't over mix the batter.
Place into lined or greased unlined muffin tins.
Bake at preheated 170° oven for 18-20 minutes.

Art Aquarium 2016 in Osaka

http://artaquarium.jp/en/osaka2016/ 

Very beautiful spot in Osaka this summer☆
Feel like in aquarium or bottom of the sea or possible in space in here. This is aweome.
When you come here at night, much more having fun, means you can drink at abar inside.




                                                          





We can enjoy here fantasy weekends. I love here.

Matcha Cheesecake

I had perfect ingredients in my fridge today to make matcha cheesecake.
Summer always reminds me to make cool desserts for sure and this is a request from my family.

My mom made cheesecake based on a recipe of backside creamcheese box in old days. We can find tons of recipe from cooking books, and we tried many times different ones but she believe this was the best. So do I.

Decades have passed since then, creamcheese box still has informed us recipes of cheesecake. It is very greatful. Now I can arrange a little bit and have fun to make and taste it.

Rare  cheesecake is basically thick and rich taste. I think I want to make it more refreshing taste and cool, so I added lemon juice more than usual. This is very summer taste! And then, just before eating, sprinkle lemon juice a little bit more, it turned to be in heaven☆

**Matcha cheesecake recipe**

<base>
100g digestive biscuit for crust
50g cocoa powder
50g butter, melted

<filling>
100g creamcheese
100ml heavy cream
1cup sour cream
50g granulated sugar
1 tbsp lemon juice
7g gelatin powder and 3 tbsp water
1tbsp matcha powder


Put all biscuits into a plastic bag and crush them to crumbs with rolling pin.
Add cocoa powder and melted butter in the plastic bag, and mix well.
Prepare loose-bottom tin and tip all crumbs in it, press down firmly into the base to make even layer.
Chill the tin in the fridge for 1 hour.

Make creamcheese and sour cream in a bowl soften with room temperature.
Beat heavy cream in an another bowl until soft peak.
Add granulated sugar and soft peaked heavy cream into creamcheese bowl, and then blend them very well.
Add lemon juice.
Soak gelatin in warm water as instructed in a gelatin box.
Add gelatin water into the bowl.
Devide filling in 2 bowl, and add matcha powder in one of the bowl.

Take out the base from the fridge.
1 scoop of white filling into a tin, and 1 scoop of matcha filling into a tin next white filling. Scoop again in altenate for all filling.
With a stick, move it from the edge of the tin to the other twice. If you like make marble pattern on top, pour matcha filling like draw a dot on white filling first. With a small stick, pull out a line from inside a matcha dot to white part.
Sit tin in the fridge for at least 2 hours.

Cut square, and decorate on top with goji berries, a slice of lemon or edible gold leaves.

Fruits Clafoutis - vegan& non-vegan

I have had this a kind of tart since years but I didn't know the name "Clafoutis" when I was a kid. My mom probably made quite often with lots of fruits, and then every time she baked, different types. I just didn't realize that.

My mom used to bake non-vegan with eggs, butter and milk. like regular pudding.
I challenged to bake without them, and I made it. Healthy and tasty.

**Fruits Clafoutis -vegan recipe**

100g all purpose flour
1tsp baking powder
30g coconut oil
70g cane sugar
3 tbsp chia seeds with water (already soaked in water)
180cc soy milk
1tsp lemon juice and lemon zest
favorite fruits (blueberries and slices of peach or grapes)

Put cane sugar and coconut oil together in a bowl and mix them well.
Add chia seeds with water to the bowl and mix them.
Add flour and baking powder to the bowl while shifting them.
Add soymilk, lemon juice and lemon zest.
Put the clafoutis dough into a mold.
Put fruits on the dough.
Bake in the 180° preheated oven for 25-30 oven until become golden blown.

**Fruits Clafoutis -non vegan recipe**

100g all purpose flour
1tsp baking powder
50g butter
70g granulated sugar
2 eggs
200cc yogurt
1tsp lemon juice and lemon zest
favorite fruits

Put granulated sugar and butter together in a bowl and mix them well.
Add eggs to the bowl and mix them.
Add flour and baking powder to the bowl while shifting them.
Add yogurt, lemon juice and lemon zest.
Put the clafoutis dough into a mold.
Put fruits on the dough.
Bake in the 180° preheated oven for 25-30 oven until become golden blown.