brown rolls

Brown rolls


6g               Yeast

120g            Warm Water

75g              Strong plain flour

175g            Wholemeal flour

35g               Soft butter

8g                 Salt

1                    Egg

1 Tbsp           Black Treacle

Braised Luffa with Tofu

ヘチマ、 糸瓜、 なべら、 Sponge gourd,   Luffa (Loofah)

Luffa is in the cucumber family. You can eat this only when it’s in its younger stage of development.  Immature Luffa dishes are very popular in Okinawa and can be braised, stewed, even roasted. It is also popular in other parts of Asia.

Although some may be more familiar with its bath sponge qualities, this is a process by which they are left to ripen and mature, then dried, where their fibrous nature then shines through. 

Luffa braised with Tofu

2                 Luffa

250g          Tofu  

100g           Spam (optional)

Pinch          Salt

1 Tbs           Soy

1 Tbs           Mirin

1 Tbs           Sake

½ Tsp.         Dashi

Daifuku Mochi (16 peices)


360g        Rice powder

180g        Steamed and pass the sieve, purple sweet potatoes

70g         Light Brown sugar

250ml           Water

8                                Alpinia leaves cut in halves  

350g        Readymade azuki filling


Wash Alpinia leaves and keep them dry

Mix all the ingredients other than azuki filling in a bowl, knead until the dough is soft as ear dub, adjust texture with water.          Let it rest for 30 minutes.

Use half of a leave per mochi.  Wrap into a parcel by folding the leave prevent from leaking.

Place in the steamer and steam for 25 minutes in low heat. Add hot water if needed.

If you are using powdered purple sweet potatoes, I would use

90g                  Sweet potatoes powder

90g                  Light brown sugar

360-380ml       water


Ju- shi


2.5 cup Rice

3 cup Broth or water

150g Belly pork, boiled and thinly sliced

2-3 Dried mushrooms, after soaking in the water, thinly sliced

120g Carrots, thinly sliced

1 2/3 Tsp. Salt flake

2 Tbsp. Soy sauce

3 Spring onion, chopped

*2 Tbsp. Veg Oil ( if you are using the water instead of broth.).


Place all the ingredients (except the spring onion) into a rice cooker and cook. Eased the rice and scatter spring onion.

*Without rice cooker: I would use a none stick pot with a lid. Heat until boiled, immediately reduce to the lowest heat setting and cook for 20 minutes.

Braised Duck


3 Tbsp.           VEG Oil

‘3 Tbsp.          Sugar

650g                Duck, cut into bite sizes

230g                Banana Shallots or onion, diced

2 Tbsp.            Soy sauce

‘1-2                Garlic, minced

15 cm             Ginger, minced

‘1/2 Tsp.         Black Peppercorn

 ‘1                  Chilli

‘3 Tbsp.         Sake

150g               Water

‘2                   Dried mushrooms, soaked in a water, sliced

300g                Medium carrots, peeled and cut into bite sizes

‘2 Tsp.           Corn flour

‘2 Tbsp.          Water

Garnish with spring onion


Heat the oil in a large pan, when its hot, brown the meat. Add sugar and cook until caramelised. Reduce the heat, add onion, garlic, ginger, peppercorn, sake, water and soy sauce and simmer for 2 hours stirring from time to time.  Add water if needed.

Half way through the cooking add the mushrooms and carrots.

When cooked, add the corn flour with water mixture and cook for further 2 minutes, sauce will thicken.

Serve hot, plate  and garnish with spring onion.

Gingerbread Man

Gingerbread (16 pieces)
60g            Soft butter
50g             Dark brown sugar
‘1                   Egg
1 Tbs.          Oligosaccharide or Black Treacle
200g           Plain flour, sifted
¼ Tsp.          Baking Powder
1/4 Tsp.       Baking soda
1/4 Tsp.       Salt
¼ Tsp.         Ground Cinnamon
1 Tbsp.        Ground Ginger

Continue reading “Gingerbread Man”

Pumpkin loaf

Kabocha (Pumpkin) Loaf
14g          Yeast
250g       Warm milk
7g              Sugar
450g       Plain four
13g           Salt flakes
30g          VEG oil
‘1                Egg, Large
100g        Kabocha pumpkin puree

‘1 Mix the yeast, sugar and warm milk in a stand mixer bowl and leave for 5-7minutes.

‘2 Add the rest of the ingredients and knead with a dough hook for about 10 minutes. Add little oil in a bowl, place the dough and cover with cling film. Leave aside in a warm place (draught free) for 1 hour, or until doubled in size.

‘3 Knock it down and shape the dough into an oblong, put it into greased 2Lb loaf tin, cover with cling film and leave aside for about 30 minutes, or until almost doubled in size.

Bake at 180C for 40-45 minutes.

Hollandaise sauce

Hollandaise sauce
2Tbsp.        White wine vinegar
‘1                    Bay leave
1 Tsp.           Black peppercorn
40g              Water
‘2                    Egg yolks
‘1 Tsp.           Lemon juice
Pinch            Salt
120g             Butter, boiling hot
Pinch           Cayenne pepper, optional

Place the vinegar, bay leave, peppercorns and water into a small pan and simmer until reduced to approximately 1 Tbsp. Strain into a bowl and leave aside.

In a processor add the egg yolks, lemon juice and pinch of salt and process until smooth. Then add the vinegar mixture and mix well.

Gradually drizzle in hot butter, increasing the speed until the sauce is light in colour and thick in consistency.

Serve warm poured over poached egg or asparagus and sprinkle with pinch of Cayenne pepper.

Lemon Souffle

Lemon Soufflé
60g              Butter
90g              Sugar
1 Tbsp.        Corn flour
1 Tbsp.        Plain flour
210g            Milk
30g              Lemon juice
1 Tsp.            Lemon zest
4                     Egg Yolks
6                    Egg Whites

Continue reading “Lemon Souffle”



Laminated Yeast Dough (8 large Croissants )
10g           Yeast
180g        Water
600g       Strong Plain Flour, sifted
60g          Sugar
12g            Salt
180g         Milk (May not need all)
250g        Butter very soft

Continue reading “Croissants”