Set yogurt from last night for breakfast. The yogurt was still warm when I ate with figs and honey:)
Yuzu is a Japanese citrus fruit. It has slightly bitter taste and amazing aroma and can be add to many dishes. To make jam, just wash and slice the skins and simmer with unrefined sugar. Great to have it as a hot drink, simply adding hot water.
I love the colour of green. Yomogi or Mugwort’s great aroma gives me an extra appetite! Add adzuki bean paste inside as well.
Used glutinous rice flour,unrefined sugar and yomogi powder for the base.
I was talking with my 90 years old granny yesterday. Adzuki bean paste is one of her favourite sweets. Her passion towards Adzuki inspired me to cook this. However I couldn’t find adzuki beans in my cupboard but kidney beans so give a go! To my surprise, its very similar to adzuki and wouldn’t notice the different if somebody served me as a adzuki!
- A tin of kidney beans
- 20g of unrefined sugar
Drain water of the tin and place the beans in a sauce pan. Add sugar and simmer for about 15mins. Mash the paste. Sieve it with a cheese cloth if you prefer a smoother taste.
I love matcha so much, hope you do too! I add Matcha powder for my breakfast smoothie, pancake, yogurt, ice cream etc etc.. It maintains my energy level really well and keeps me going 🙂
This is one of the most simple recipes for delicious chocolates. What you need is chocolate bars, fresh cream and your favourite nuts and dried fruits.
I love this season, free fruits are everywhere!
- Blackberries 500g
- Unrefined sugar 100g
- Lemon juice 3 TBS
Sprinkle sugar on the berries and leave for an hour. Simmer it for 30mins and add lemon.