by : Reiko Breakfast, Dessert, Vegan, Vegetarian

Apple Fritters
りんごフリッター

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We had a potluck lunch at work last week.

It’s always nice to do this because everyone can take a little time off from their hectic work schedule and socialize a little bit.

But of course, trying different food is definitely a major fun part of this.

One of the foods I really liked at this potluck was apple fritters that were made by a lady who is originally from Poland.

They were so delicious (although she said they did not turn out the best) and I asked her what they were called.

She told us what it’s called in Polish and I had no idea how to spell it, but when I googled it later, I found “Racuchy z Kablkami”, and I think it’s what she said.

I didn’t have a chance to ask her for the recipe, but she did tell me that the apple slices were dipped in “crepe” batter and fried.

So I decided to use my vegan crepe recipe.

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Well, they turned out to be something totally different from my co-worker’s (lol), but they turned out still delicious!

A great way to start a weekend!

Who wouldn’t like something deep-fried and served with a lot of powdered sugar.

Apple Fritters

2 apples, peeled and sliced
batter
canola oil for frying
powdered sugar

1. Dip apple slices in batter.
2. Fry them in canola oil.
3. Sprinkle sugar.

by : Reiko Dessert, Vegan, Vegetarian

Bonsai Melon
BONSAIメロン

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I do like melon, but I usually hesitate to buy one.

Just because they tend to widely range in terms of quality and sweetness from one melon to the next.

Not from one type to the next, but literally from one sitting here to the next sitting right next to it.

So when I saw this Bonsai melon at Trader Joe’s and the sign said something like “super sweet”, I was still quite skeptical.

But, hey, it was only $1.49!

So I decided to give it a try.

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And I was happy.

It was super sweet just as advertised!

I also liked that the skin was so thin and there was little waste.

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(Please ignore that the focus is on the background and not on the melon… I’m still working on taking better photos with a timer…)

And I am finally feeling better after suffering from a cold for a week.

Too bad I couldn’t cook anything past week including the weekend.

I know it’s probably not something people think of when they are sick, but I so much missed cooking and I can’t wait to spend some time in the kitchen this week.

A big thank you to my hubby, who fed me with good quality food the whole week.

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by : Reiko Dessert

Persimmon Almond Tart
柿アーモンドタルト

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I made these persimmon almond tarts a few months ago.

For some reason it didn’t make it to the blog.

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This type of almond tarts are typically made with pears, but persimmon gives them the great vibrant color.

The persimmon was cooked and marinated in syrup overnight before placed on the almond filling.

I’m currently down with a cold…

But my appetite is apparently not affected, and I wish I could have these tarts right now…

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by : Reiko Beans/Lentils, Dessert, Pasta/Noodle/Rice, Vegan, Vegetarian

Happy New Year
りんごぜんぜい

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Happy New Year everyone!

I hope you got to celebrate the beginning of the year with good food and great company.

This is one of many New Year dishes traditionally eaten in Japan, Zenzai, sweet red bean soup with grilled Mochi.

A little twist of my version is the addition of baked and spiced apples.

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Apple Zenzai

1 package cooked and sweetened red beans
water
Mochi, individually packaged, cooked in toaster; follow directions on the package
apple compote (1 apple 1 tablespoon sugar, lemon juice; cooked for a few minutes)
cinnamon sticks

1. Add water to the red beans until it achieves your preferred consistency and sweetness. Warm the soup over medium-low heat. Stir.
2. Serve the sweet bean soup with grilled mochi, apple compote, and cinnamon sticks.

by : Reiko Dessert

Japanese Cheesecake
チーズケーキ二種

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It’s always nice to have a trusted dessert recipe.

This cheesecake recipe is super easy to follow and it’s delicious.

This cheesecake is not only delicious but also much lighter than the typical New York style cheesecake.

So I often get a comment like “I usually don’t like cheesecake but I like this one”.

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I made two different kinds this time.

Chocolate and Matcha green tea.

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Cut them into small pieces and serve on large patters for parties.

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Or make a small dessert plate for yourself.

Japanese Baked Cheesecake adapted from this recipe (Japanese)

1 package cream cheese
3 tablespoons all-purpose flour
80g sugar
2 eggs
200cc heavy cream

1 tablespoon unsweetened cocoa powder (for chocolate version)
1 teaspoon strong coffee (for chocolate version)
About 2 teaspoons Matcha green tea powder (for Mathca green tea version)

1. Combine everything in a blender. Blend well.
2. Pour the mixture into a pan.
3. Bake in the oven at 340~350F for about an hour.

I’m on Instagram.

by : Reiko Dessert

Anzac Cookies
アンザッククッキー

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My mother and I are both 100% Japanese but a lot of things I remember as my mother’s signature foods are not very Japanese.

She was (and still is) always very curious and adventurous when it comes to food, and I was fortunate to be able to try different kinds of foods that often had exotic flavors.

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I will always remember this as my mom’s cookie, but Anzac cookies are typically known as Australian or New Zealand’s.

Well, my mother got a recipe from a young Japanese lady who had spent a few years in Australia, so it does make sense.

According to Wikipedia, Anzac cookies were made by wives and sent to soldiers abroad during the World War I. Apparently, they traveled well because of their long shelf life and hard surface.

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My (well my mother’s) Anzac cookies are crunchy outside yet slightly chewy inside.

These are absolutely delicious and can be addictive!

Terry typically doesn’t care for coconuts but he likes these cookies, so it says something, right?

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These packages are going to be “shipped to (dropped off at) our neighbor friend who is having a birthday cookie party today (which I unfortunately cannot attend) and to my father-in-law we are meeting with today for his belated birthday lunch.

I hope they both like them as much as we do.

Happy Sunday everyone!!

I’m on Instagram.