Breakfast

by : Reiko Beans/Lentils, Bread, Breakfast, Vegetarian

Red Bean Cream Cheese Toast
クリームチーズ小倉トースト

This was actually made before my recent trip to Japan, although it screams Japanese (lol).

Buttered toast with sweet red bean paste is a local favorite breakfast choice in the Nagoya region where I grew up in.

But when I saw a combination of read bean paste, cream, and fruit confiture/jam on a toast on Instagram, that intrigued me.

Apparently a cafe called “Coffee House Kako” is famous for making this.

They use butter, sweet red bean paste, whipped cream, and jam/confiture.

My version is a bit different because I used cream cheese instead of whipped cream.

I personally think cream cheese is a better choice because of its texture and taste particularly for breakfast.

This time for jam/confiture I used store-bought cheery, marmalade, and lingonberry. I made kiwi confiture myself.

Red Bean Cream Cheese Toast

1 toast
1 tablespoon butter, room temperature
4~6 tablespoons sweet red bean paste
2~4 tablespoons cream cheese
jam/confiture

1. Spread butter on a toast. Cut the toast into four pieces.
2. Spread red bean paste. Place cream cheese and then jam/confiture on top.

May 26, 2017

by : Reiko Breakfast

Strawberry French Toast
苺フレンチトースト

I love strawberries and I like to use them for anything everything when they are in season.

So why not for french toast?

It’s very simple.

I just added pureed fresh strawberries to my french toast egg mixture (eggs, soy milk).

You coat the bread with the strawberry egg mixture and let it soak.

Delicious!

Yes.

Homemade cold press coffee (served hot) is the best.

I now wake up looking forward to having my first cup.

May 1, 2017

by : Reiko Breakfast

Japanese Souffle Pancakes (Success!)
幸せのパンケーキ風、成功！

If you’ve been following my blog, you probably know that we’ve been working on Japanese Souffle Pancakes for a while.

Well, I’m happy to announce that we finally did it!

This is Terry inspecting the quality, or admiring it (lol).

These got the height, the shape, the softness, the smooth edge, and the wonderful souffle texture inside, all we wanted.

Yes, they are a bit tricky to make, but it was definitely worth the effort.

So happy we finally mastered this!

Recipe Credit: ひかりママ６２２（Recipe in Japanese).

April 24, 2017

by : Reiko Breakfast, Vegan, Vegetarian

Strawberry Soup
苺スープ

I like fruit and I like the idea of smoothie, but I tend to like my beverage warm, not cold.

Especially in the morning I like to eat/drink something that warms up my body.

So here is my solution.

Strawberry soup!

And it’s served hot.

The soup is even served with toppings!

Cinnamon cardamom croutons for a little crunchiness.

And cashew “cheese” for a little saltiness.

I roughly pureed the strawberries because I wanted to keep some chunks.

Strawberry Soup

1 cup strawberries
1 cup soy milk (or almond milk)
maple syrup
cinnamon cardamon croutons
– 1/4 cup small cubes bread
– canola oil
– sugar
– cinnamon
– cardamom
cashew “cheese”
– 1~2 tablespoons cashew nuts soaked in hot water
– sugar
– salt
– lemon juice
maple syrup

1. Make soup. Warm milk over medium heat. Add strawberries. Roughly puree using a hand blender. Add sugar
2. Make croutons. Lightly coat bread cubes with oil. Toast them in a toaster until browned and crunchy. Mix sugar, cinnamon, and cardamom in a bowl. Coat the croutons with the sugar-spice mixture.
3. Make cashew “cheese”. Very roughly puree/chop nuts with a hand blender. Add sugar, salt, and lemon juice.
4. Serve the strawberry soup with the croutons, cashew “cheese”, and a drizzle of maple syrup.