Archive for October, 2012

October 22, 2012

Gluten free okara muffin

by KK

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October 21, 2012

Gluten free rice flour cake, okara base

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂

Thank you for visiting my blog.

20121022-090821.jpg This cake is amazing.

It has

NO SUGAR

 NO MAPLE SYRUP

 NO HONEY

but it’s still sweet and yummy! The secret is

DATES!

I was reading some raw recipes, and they were using dates as sweeteners. Thought I would try some in my cooking too! I’ve made Dates and walnuts muffins before but in that recipe, I did add raw sugar.

This cake is completely sugarless, but sweet enough for Yumi and me, and you can eat it guilt free 🙂

 

The base is okara, a residue you get when making soy milk. (Read more about OKARA from Wikipedia)

Okara is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin (from Wikipedia), and in Japan it is considered as a “Diet food”, because they are filling and can be used as an alternative for meat. It is not easy to find okara in Australia, but I was lucky because my friend gave me a bagful of frozen organic okara. This was a great opportunity for me to try lots of okara recipes, and this rice flour cake turned out to be a favorite for Yumi.

 

Ingredients (I used a 22cm round cake tin)

-260g Okara, fresh

-120g Rice flour

-10g Organic cocoa

-1 Tablespoon Aluminum free Baking Powder

-4g Agar powder

-160g water

-130g Chopped dates and walnuts (the ratio is up to you, the more the dates, the sweeter it becomes)

 

Method

Step 1: Mix everything in a large bowl, pour into a lined cake tin and bake in 180C oven for 20min.

 

It’s so simple, but  tasty! Yumi ate about a quarter of the cake already.

 

Agar powder must be something new to some people, so here is a description from Wikipedia. It is made from an algae, and although it saids “is a gelatinous substance”, don’t use gelatin as a substitute. It will not be vegan and it works differently. Agar works as a binder for this cake. I made it without it and unfortunately the cake did not keep its shape. If you don’t have to make it vegan, I would suggest to substitute 1 egg for agar, rather than gelatin for this recipe.

 

Please try it when you come across okara! I am sure you can make this using firm tofu as a substitute for okara. Will try it myself and let you know!

 

ENJOY 🙂

 

 

October 13, 2012

Gluten free banana cake, revised version

by KK

 

 

Hi this is KK, Sushi Artist/ Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

20121013-111042.jpgI tried making gluten free banana cake again, this time without corn flour. Better to keep recipes simple as possible.

Worked really well, Yumi is eating her second slice already:-)

(20 min after the cake is out of the oven)

 

It is bigger, because the total weight of the banana was 190g instead of 160g, and I had to moderate other ingredients to match it.

 

As a conclusion, corn flour can be omitted, didn’t realize much difference (although something could have happened 2-3 days after baking, we ate all ours before we could see the change in texture, taste etc)

 

The key would be the sweetness/ripeness of the banana. Make sure they are brown and soft when you are cooking this cake. I usually buy ripe bananas and stock them until they go spotty to brown. It is easier to mash and handle too!

 

Ingredients (for my 20 cm stick free tarte tin, non greased, non lined)

-190g banana, very ripe, mashed

-3 Tablespoon Organic raw sugar

-80g cold press oil (I used rice bran oil)

-90g water

-190g Rice flour

-2 Tablespoon Aluminum free baking powder

 

Method

Step 1: Mix all the wet ingredients (banana, oil, water and sugar) in a large bowl; mix all the dry ingredients (rice flour,  BP) in a large bowl.

Step 2: Pour the wet ingredients into the dry ingredients and mix well. The great thing about rice flour is you don’t have to worry about over beating. Mix well, pour into a tin and bake at 180C (pre-heated oven) for 20 min, or until a skewer comes out clean.

 

The cooking time will depend on what kind of cake tin you use. If you use a pound cake tin, it will take longer for the center part to cook. This is why I prefer to cook “flat”  or “mini” cakes, because the cooking time is much shorter. Same with my other recipe, if you don’t have allergies, I really recommend adding walnuts to this recipe. It adds flavor and texture!

 

ENJOY 🙂

 

 

October 12, 2012

Grilled Salmon

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I haven’t shared dinner photos for a while, not that I haven’t been cooking, it’s more that I’ve only been cooking everyday food, and felt that it wasn’t really worth sharing.

20121012-154909.jpg For example, this is a very typical dinner at our place.

Rice +Miso Soup (Broccoli and Tomato)

Main dish:Grilled salmon and veggies

Side dish 1: Carrots with sesame

Side dish 2: Eggplant in sweet soy sauce with daikon radish

 

The 2 side dish can be prepared anytime of the day, can be made double batch so you can eat it the day after. This day, the only different thing I did was to grill the vegetables separately with the fish. I seasoned the grilled vegetable with olive oil+balsamic vineger+french mustard+honey dressing, but didn’t put the dressing on the salmon. It was sprinkled with salt and cooked on all sides.

 

My secret in cooking the salmon to the right texture is to heat the frying pan nice and hot, and cook the skin first until it is very crispy (but not burnt). Then, using a spatula, cook on all sides until it is cooked but not tough. By cutting some slits on the skin before cooking, you can peek “inside” to make sure that it’s not raw. I don’t use oil when cooking salmon because it is usually very rich and fatty.

 

This salmon was rather thick, so it took about 12 min all together to cook, but turned out very nice 🙂

October 12, 2012

Everyday cake:Tami-pan Cake

by KK

 

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

When you are a mum, you have to cook for your family everyday, from breakfast to lunch to dinner, and even snacks. Although most things could be bought off the shelves, I still prefer to cook for my family, especially for Yumi because I want to know what goes into her body.

 

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This round cake is called Tami-pan cake.

 Yumi calls it “HOT-CAKE” because she usually eats it while it’s hot, and we make it almost everyday for her to eat.

 

It is so simple to make this, 50g flour, 1 egg, 3-4 Tablespoon milk, 1 Tablespoon maple syrup. This is the basic ingredients. You mix, pour, put it over stove and cook for 8min. Done.

 

So simple, I let Yumi do most of the cooking (I only put it on the stove and take if off the stove). You can enjoy variations of this, adding cocoa, banana, apples, carrots, changing maple syrup to honey, taking out eggs and milk, putting in soy.

I am experimenting everyday to find the perfect combination  using flour from here.

It’s funny because simple things needs perfect combination to get it right. And the recipe included in the pan was for Japanese flours, and it’s a bit different here.

 

This Tami-pan cake is just the right size to make a simple decoration cake to bring over to a friend.

The cake takes 8min to cook, 5 min to cool, and 3 min to decorate with 100g whipped cream.

Can be made anytime to take it to a friends place.

 

The cake tin is made from cast iron cookware, a traditional cookware from Japan. It is heavy, but easy to handle and so easy to use 🙂 Should get my next batch ready for today’s snack!

October 11, 2012

Brown rice porridge

by KK

 

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

 

I had a really bad cold last Friday, my temperature went as high as 39.5C, and would not come down.

Usually, when I catch a cold, I try to stay in bed and “sweat out” fevers, but this time, it wasn’t working. My temperature would rise but I wasn’t sweating at all. That meant that I had the heat inside me, and couldn’t get it out.

 

Instead of taking medicine, I used two techniques.

1: Daikon radish soup

and

2:Brown rice porridge

 

These are combinations of traditional Japanese home treatment. Daikon radish is used to detox things from my body, this time, I wanted to get rid of heat, and brown rice was supposed to give me positive energy. I don’t have the photo of the daikon radish soup, too sick to take pics, but here is what brown rice porridge looks like.

20121011-145707.jpg  To make this, I soaked 180g brown rice in water for overnight.

Then, using my pressure cooker, I cooked it with 1000cc water on high pressure for 20min. Using my Triblade, I blended till the mixture was smooth and creamy.

 

I ate this with microbiotic sea salt, and you will not the miracle it bring s you.

 

I felt so energized and fulfilled, I was out of bed in no time.

 

 

Sometimes, traditional treatment works just as well as modern medicine. Just be sure to use organic and traditional ingredients, because you want to put in the best into your body.

 

Enjoy 🙂

October 4, 2012

Gluten free, soy free cookie

by KK

Gluten free cookie.
Trying new recipes in the kitchen today. Hope to share the “no mistake” recipe soon!

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October 4, 2012

Aluminum free or not so free?

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

When I bake, I always use Aluminum free baking powder, and I always wanted to write about it.  I do have baking soda at home, but that is not often used in cooking.

 

Baking soda can be used in many ways, from cleaning agent to deodorizer to cooking ingredients. You can polish your pots with it, clean carpets and make your cake rise. I usually use it to remove coffee stains from my cup, and it is always handy when you burn your pots! Just soak it overnight in boiling water and the burnt bit will peel off like magic!

 

Oooops, I’m getting off the track.

 

With baking soda, there are natural ones and artificial ones. Both substances are the same, but depending on the degree of refining, some are used for medical purposes, others are used as food additives or even for industrial purposes.

When used in cooking, baking soda will start reacting once it is heated, releasing water and carbon dioxide. This gas will act like a balloon and make the dough expand.

Compared to baking soda, baking powder is a mix of bicarbonate of soda and acidic ingredient. The acidic ingredient most often used in baking powder is cream of tartar or corn starch. When you add moisture to it, it will start reacting immediately. With baking powder, you can rest and leave your dough as much as you like, but with baking powder, you have to bake immediately after mixing! The speed is important. That is why you don’t put baking powder in cookies that you rest for a while before you bake.

Baking soda will expand the dough sideways, while baking powder will raise the dough upwards.

Sometimes you can mix them together, but in most cases, you want your dough to rise, so I usually use baking powder. Also, using too much baking soda adds bitterness to your food, so be careful when you are using it, more is not always better!

 

Aluminum free or not so free?

 

So what is so good about nasty free baking powder? It doesn’t contain Aluminum.

What is wrong with aluminum? It is not as bad as it sounds. Aluminum is unnecessary for human bodies so when you take it, your body will remove it naturally.

However, if you are giving it to someone with kidney disorder, or to small children who has not developed kidney fully yet, please be careful. In some cases, they may have neurological damage. I just think if you can cut it out, better not to have it in, although Aluminum free baking powder can cost twice or more than regular baking powder! How funny if it includes fewer ingredients, that it is more expensive!

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