Is there anything nicer on a Saturday breakfast than a delicious crisp bread roll with some rich, deep chocolate-flavored spread? I invented this recipe after playing with butterscotch, and it makes a superb sweet, yet bitter, aromatic spread. And the best part is that you can make it in no-time on your own whenever you want!
My first real cake, made with delicious coffee-flavored buttercream. It was really good, and simple! Because this cake doesn't require leveling, you can simply bake two layers separately, then stack them — a perfect recipe for beginners! :-)
I made my cake with normal instant coffee, but you can also use decaf coffee for same taste, but caffeine-free cake! :-)
Quiche is that one recipe that I love coming back to — it's easy to make, looks delicious and tastes heavenly :-) Plus, it allows me to come up with new fillings, which makes it very versatile!
Sweet potatoes are very smooth and creamy when boiled, then baked, and shallots add a crunchy texture. The combination of them is very mild and aromatic, so make sure you spice it up to your liking!
I didn't plan to make this cake at all, what I did plan was apple tart with apricot jelly... Well, sometimes I just change my mind, especially while experimenting in the kitchen :-) The result is interesting, refreshing and citrusy! :-) If you don't like the strong orange aroma, you can replace them with any soft and sweet fruit: peaches, pears, and apricots should do fine!
The bare tuna-paste bento was a great success, but with the arrival of my new bento container, I was left with some extra unused space. I decided to fill the space with easy to make and very tasty iri tamago, which is basically a Japanese kind of scrambled eggs! You can definitely use iri tamago in onigiri, or as a small side dish.