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Showing posts with label Pan (Breads). Show all posts
Showing posts with label Pan (Breads). Show all posts

Saturday, February 25, 2017

Bread Crust Swirl French Toast - Video Recipe

Fun, cute, and delicious way to use up bread crusts, or leftover bread is OK of course.

Bread Crust Swirl French Toast
https://www.youtube.com/watch?v=9p0yWEkW_II

This cute swirl idea was talked about online in Japan recently ;)



---------------------------------
Bread Crust Swirl French Toast

Difficulty: Easy
Time: 30min
Number of servings: 4

Ingredients:
bread crusts (from about 8 slices of bread)
150ml milk
1 egg
1 tbsp. sugar
vanilla extract
butter
maple syrup, honey, chocolate sauce or etc...

Directions:
1. In a spouted measuring cup, mix milk, egg, sugar, and vanilla extract.
2. Place the bread crusts in a flat container.
3. Pour in the egg mixture and soak the bread crusts for about 15 minutes.
4. Fit the bread crusts into muffin rings.
5. Heat butter in a frying pan. Place the muffin rings, cover and cook on low for 2~3 minutes on both sides. *you want to cook on low to cook thoroughly.
6. You can served with maple syrup, honey, chocolate sauce, or whatever you prefer!

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2017/02/blog-post_23.html
---------------------------------


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Thursday, February 16, 2017

How to Make Konbini-Style Sandwiches (Japanese Convenience Stores) - Video Recipe

This video will show you how to make Konbini-style Sandwiches, wrapped in plastic bag. Perfect for lunch to go!!!


https://www.youtube.com/watch?v=AK2GYvcNLX0

Juicy and delicious basic fillings: Ham, Eggs, and Tuna :)



FYI: Triangle Sandwich Wrappers サンドイッチフィルム
http://astore.amazon.co.jp/shopping072-22/detail/B00DJMD45O

---------------------------------
How to Make Konbini-Style Sandwiches (Japanese Convenience Stores)

Difficulty: Easy
Time: 30min
Number of servings: 4 packages

Ingredients:
((Ham Sandwiches))
12 thin ham slices
2 lettuce leaves
3 tbsp. mayonnaise
1 tsp. mustard
4 slices white bread (crusts removed)
((Egg Sandwiches))
3 boiled eggs
3~4 tbsp. mayonnaise
1/4 tsp. sugar
salt and pepper
4 slices white bread (crusts removed)
((Tuna Sandwiches))
70g (2.5oz.) canned tuna
50g (1.8oz.) onion
2 tbsp. mayonnaise
salt and pepper
4 slices white bread (crusts removed)

Directions:
((Ham Sandwiches))
1. Wash lettuce, then drain well with paper towels.
2. Mix mayonnaise and mustard.
3. Spread (2.) on a slice of bread, place 6 slices of ham, spread (2.), place a lettuce leaf, spread (2.) on another slice of bread, then top with it.
((Egg Sandwiches))
1. Chop boiled eggs and place them in a bowl.
2. Season with mayonnaise, sugar, salt and pepper.
3. Spread the mixture in the center of a slice of bread. Then top with another slice of bread.
((Tuna Sandwiches))
1. Chop onion, wash, then wrap with paper towels to drain well.
2. Place the chopped onion in a bowl, add drained tuna, mayonnaise, salt and pepper, and mix well.
3. Spread the mixture in the center of a slice of bread. Then top with another slice of bread.

Weigh something heavy on top of the sandwiches for 5 minutes to even out. Then cut in half.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2017/02/blog-post_15.html
---------------------------------


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Sunday, January 22, 2017

Sugar Rusks (3-Ingredient Leftover Bread Crusts Recipe) - Video Recipe

Rusks are crispy and crunchy dry toasts coated with butter and sugar. Super yummy and addictive way to use up leftover breads or bread crusts ;)

Sugar Rusks
https://www.youtube.com/watch?v=P9JGDblJ-rU



---------------------------------
Sugar Rusks

Difficulty: Very Easy
Time: 25min
Number of servings: N/A

Ingredients:
200g (7oz.) bread crusts
4 tbsp. butter
3 tbsp. granulated sugar

Directions:
1. Cut bread crusts into bite-sized pieces.
2. Heat the butter in a frying pan. Add the bread crusts and pan fry them until they are crisp and dry.
3. Coat with granulated sugar. When the sugar melts, stop the heat and put on a plate to cool. (Sugar will get hard when cold.)

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2017/01/blog-post_22.html
---------------------------------


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Tuesday, January 26, 2016

Okonomiyaki Toast - Video Recipe

Very easy way to enjoy Okonomiyaki (Japanese savory pancake)!


https://www.youtube.com/watch?v=hTKimnrWpOE

Okonomiyaki is made with flour. Why don't we just skip the flour and use a slice of bread XD



---------------------------------
Okonomiyaki Toast

Difficulty: Very Easy
Time: 10min
Number of servings: 1

Ingredients:
2 thin slices of bread
shredded cabbage
Sakuraebi (small dried shrimp) *if you like
1 egg
pizza cheese *if you have
Okonomiyaki sauce
mayonnaise
Katsuobushi (bonito flakes)
Aonori (green laver)
Beni Shoga (red pickled ginger) *if you like

Okonomiyaki Sauce from scratch:
2 tbsp. Worcestershire sauce + 2 tbsp. ketchup + 1 tsp. honey (or sugar)

Directions:
1. Cut out a slice of bread to make a wall around the edges. Then thinly slice the cutout slice.
2. Mix the bread, shredded cabbage, and Sakuraebi.
3. Apply some Okonomiyaki sauce on a slice of bread. Attach the wall with pizza cheese if you have.
4. Place 2 in the middle, make a well in the center and place the egg.
5. Toast the bread until golden.
6. Top with Okonomiyaki sauce, mayonnaise, Katsuobushi, Aonori, and Beni Shoga (if you like).

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/01/blog-post_26.html
---------------------------------


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Tuesday, December 8, 2015

Bread Crust Pudding (Leftover Bread Crusts Recipe) - Video Recipe

This is how I use the leftover bread crusts from my daughter's bread porridge! hehe

https://www.youtube.com/watch?v=bUXdg3ofdC0



---------------------------------
Bread Crust Pudding

Difficulty: Very Easy
Time: 30min
Number of servings: 15×20cm (6×8inch) pie dish

Ingredients:
bread crusts (from about 3 thick slices of bread)
2 eggs *room temperature
200ml milk *room temperature
2 tbsp. granulated sugar
vanilla extract *optional
20g (0.7oz.) raisins *optional

Directions:
1. Mix eggs and sugar in a spouted measuring cup. Add milk and mix well. Add vanilla extract if you like.
2. Preheat an electric oven to 250C (482F) / gas oven to 230C (446F) / or you can use a toaster oven.
3. Butter the pie dish. Pour half of the custard liquid through a sieve into the pie dish. Place some bread crusts. Then pour in the rest of the custard liquid and leave for about 5 minutes so the bread can soak up the liquid.
4. Place the pie dish on a baking sheet. Pour some hot water into the baking sheet. Bake in the oven for about 10 minutes. Top with raisins if you like and bake for 5 minutes.

*vanilla extract is optional. I wouldn't add it since my eggs don't smell bad.
*if you don't use raisins, bake in the oven for about 15 minutes until golden brown. watch carefully anyways~

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/12/blog-post.html
---------------------------------


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Friday, October 9, 2015

Fruit Open Sandwiches - Video Recipe

Give a quick twist to your breakfast sandwich and start your day with a smile :)


https://www.youtube.com/watch?v=mg7mCYN8T_U

Of course, you can use any kind of bread, any kind of cream, and any kind of fruits!!! ENJOY!!!



---------------------------------
Fruit Open Sandwiches

Difficulty: Super Easy
Time: 5min
Number of servings: N/A

Ingredients:
bagel (or bread of your choice)
smooth cottage cheese (mascarpone cheese, cream cheese, whipped cream, or any spread you like is perfect)
any colorful sliced fruits of your choice (kiwi, banana, blueberries, strawberries, and orange)

Directions:
1. Cut bagel in half (or just slice your favorite bread). Toast until lightly golden if you like.
2. Evenly spread cottage cheese.
3. Nicely place the sliced fruits then trim off the excess using a sharp knife.

FYI How to Make MILO Bagels:
https://www.youtube.com/watch?v=GvMX8RbJ96A

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/10/blog-post_9.html
---------------------------------


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Tuesday, October 6, 2015

Dinner Roll Sandwiches (Tear 'n' Share Bread) - Video Recipe

A great idea to enjoy dinner rolls!!!


https://www.youtube.com/watch?v=o-GWG7LbsE0

Try out with your favorite fillings ;)



---------------------------------
Dinner Roll Sandwiches

Difficulty: Easy
Time: N/A depends on the fillings you use
Number of servings: N/A

How to Make Homemade Dinner Rolls:
https://www.youtube.com/watch?v=NKOS77Udyn4

Filling Ideas:
#1. My Favorite Egg Salad Sandwich
https://www.youtube.com/watch?v=dyeoMiuvUnc
#2. Basil Chicken + Tomato + cheese
#3. Shrimp + RIKEN Non-Oil Aojiso (green perilla) dressing marinated Avocado + lettuce
#4. Katsu Sando (Pork Cutlet Sandwich)
https://www.youtube.com/watch?v=GTkyOjRUy6c

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/10/blog-post_6.html
---------------------------------


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Tuesday, September 29, 2015

Homemade Dinner Rolls (Tear 'n' Share Bread) - Video Recipe

Dinner Rolls (aka Tear 'n' Share Bread) is going viral in Japan ;)


https://www.youtube.com/watch?v=NKOS77Udyn4

Perfect for upcoming holiday events!!!



---------------------------------
Dinner Rolls

Difficulty: Easy
Time: 2hrs or more
Number of servings: 18cm (7inch) square cake pan

Ingredients:
280g (9.9oz.) bread flour
1 tbsp. sugar
1 tsp. dry yeast
1 tsp. salt
180ml milk *room temperature
3 tbsp. unsalted butter *room temperature

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. In a large bowl, place bread flour, sugar, salt, dry yeast, and salt. Keep the dry yeast away from the salt as the salt will kill the dry yeast.
3. Gradually mix in milk, use your hand to mix together until formed. Transfer the dough to the counter and knead until sticky and well formed.
4. Add butter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
5. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 minutes or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
6. While proofing, grease the pan with some oil or butter, OR line with parchment paper.
((Knock-Back & Bench Time / Resting))
7. Place the dough onto a floured surface and punch out the air with your palm.
8. Divide it into 16 equal pieces using a bench scraper or a knife. Quickly form them into balls.
9. Place them on a baking sheet, cover with plastic wrap (to keep the surface of the dough from drying out), and rest for 15 minutes. The dough is surprised because you punched, so please let them rest for a while before you start shaping.
((Shaping))
10. Form the dough again into balls and place it in the square pan.
((2nd Proving / Proofing / Rising))
11. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for about 30 minutes or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
12. Preheat the oven to 180C (350F).
((Baking))
13. Bake at 180C (350F) for about 20 minutes or more.
14. Remove from the pan and place it on a wire rack to cool.

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/09/blog-post_29.html
---------------------------------


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Tuesday, September 22, 2015

No Yeast Quick Cinnamon Rolls - Video Recipe

This is the perfect recipe when you want to eat cinnamon rolls right away!!!


https://www.youtube.com/watch?v=n_og1qzzXTM

Compared to the cinnamon rolls using the bread dough, this one is more pastry-like :)



---------------------------------
No Yeast Quick Cinnamon Rolls

Difficulty: Easy
Time: 60min
Number of servings: 18cm (7inch) square cake pan

Ingredients:
dry ingredients
* 300g (10.6oz.) all purpose flour
* 1 tbsp. baking powder
* 1 tbsp. sugar
* 1 tsp. salt
wet ingredients
* 2 eggs
* 50ml milk *room temperature
* 3 tbsp. unsalted butter *room temperature
filling
* 40g (1.4oz.) unsalted butter *room temperature
* 50g (1.8oz.) brown sugar
* 2 tsp. cinnamon powder
* 40g (1.4oz.) raisins
* 40g (1.4oz.) chopped walnuts
icing
* 50g (1.8oz.) powdered sugar (confectioner's sugar)
* 2 tsp. water

Directions:
1. You want all the ingredients at room temperature.
2. Place dry ingredients in a large bowl and mix with a spoon.
3. Add wet ingredients and mix with a spoon until formed. Transfer the dough to the counter and knead until well formed.
4. Preheat the oven to 180C (350F).
5. Flatten out the dough using a rolling pin to about 30cm×40cm (12inchx16inch). Spread the filling evenly over the entire surface of the dough. Tightly roll up the dough and cut the roll into 16 pieces using a dough scraper. Place them on the cake pan. If you want, brush milk on top before baking to make it nice and brown.
6. Bake at 180C (350F) for about 25 minutes.
7. Remove from the pan and drizzle icing over the warm rolls (icing firms up quickly). Enjoy straight out of the oven ;)

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/09/blog-post_22.html
---------------------------------


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http://www.youtube.com/ochikeron

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Friday, August 28, 2015

How to Make Tear 'n' Share Cinnamon Rolls - Video Recipe

Tear 'n' Share bread is going viral in Japan, so I decided to make the most requested Cinnamon Rolls recipe ;)


https://www.youtube.com/watch?v=iAtHOwqwA_M



---------------------------------
Tear 'n' Share Cinnamon Rolls

Difficulty: Easy
Time: 2hrs or more
Number of servings: 18cm (7inch) square cake pan

Ingredients:
280g (9.9oz.) bread flour
1 tbsp. sugar
1 tsp. dry yeast
1 tsp. salt
180ml milk *room temperature
3 tbsp. unsalted butter *room temperature
filling
* 40g (1.4oz.) unsalted butter *room temperature
* 50g (1.8oz.) brown sugar
* 2 tsp. cinnamon powder
* 40g (1.4oz.) raisins
* 40g (1.4oz.) chopped walnuts
icing
* 50g (1.8oz.) powdered sugar (confectioner's sugar)
* 2 tsp. water

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. In a large bowl, place bread flour, sugar, salt, dry yeast, and salt. Keep the dry yeast away from the salt as the salt will kill the dry yeast.
3. Gradually mix in milk, use your hand to mix together until formed. Transfer the dough to the counter and knead until sticky and well formed.
4. Add butter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
5. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 minutes or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
6. While proofing, line the cake pan with parchment paper. Mix the filling.
((Knock-Back & Shaping))
7. Place the dough onto a floured surface and punch out the air with your palm.
8. Flatten out the dough using a rolling pin to about 30cm×40cm (12inchx16inch). Spread the filling evenly over the entire surface of the dough. Tightly roll up the dough and pinch to close. Cut the roll into 16 pieces using a dough scraper. Place them on the cake pan.
((2nd Proving / Proofing / Rising))
9. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for about 30 minutes or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
10. Preheat the oven to 180C (350F).
((Baking))
11. If you want, brush milk on top before baking to make it nice and brown.
12. Bake at 180C (350F) for about 25 minutes.
13. Remove from the pan and drizzle icing over the warm rolls (icing firms up quickly). Enjoy straight out of the oven ;)

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/08/blog-post_28.html
---------------------------------


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Tuesday, August 18, 2015

How to Make Tear 'n' Share ted Anpan (Kawaii Japanese Sweet Azuki Red Bean Buns) - Video Recipe

Tear 'n' Share bread is going viral in Japan, so I decided to make ted buns filled with homemade sweet Azuki red bean paste. Yummy!!!


https://www.youtube.com/watch?v=EJWtNyKUctQ

Of course you can enjoy making this with your favorite character ;)



---------------------------------
Tear 'n' Share ted Anpan

Difficulty: Easy
Time: 2hrs or more
Number of servings: 18cm (7inch) square cake pan

Ingredients:
280g (9.9oz.) bread flour
1 tbsp. sugar
1 tsp. dry yeast
1 tsp. salt
180ml milk *room temperature
3 tbsp. unsalted butter *room temperature
320g (11.3oz.) Anko (Azuki Red Bean Paste)
https://www.youtube.com/watch?v=fyE9a8gejHA
white chocolate
milk chocolate

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. In a large bowl, place bread flour, sugar, salt, dry yeast, and salt. Keep the dry yeast away from the salt as the salt will kill the dry yeast.
3. Gradually mix in milk, use your hand to mix together until formed. Transfer the dough to the counter and knead until sticky and well formed.
4. Add butter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
5. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 minutes or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
6. While proofing, divide Anko (Azuki Red Bean Paste) into 16 pieces and roll them into balls. Grease the pan with some oil or butter, OR line with parchment paper.
((Knock-Back & Bench Time / Resting))
7. Place the dough onto a floured surface and punch out the air with your palm.
8. Divide it into 16 equal pieces using a bench scraper or a knife. Quickly form them into balls.
9. Place them on a baking sheet, cover with plastic wrap (to keep the surface of the dough from drying out), and rest for 15 minutes. The dough is surprised because you punched, so please let them rest for a while before you start shaping.
((Shaping))
10. Cut off small pieces for the ears and brows. Using a rolling pin or your palm, flatten out the dough. Wrap Anko (Azuki Red Bean Paste) and pinch to close. Attach the ears and brows, then place it in the square pan.
((2nd Proving / Proofing / Rising))
11. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for about 30 minutes or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
12. Preheat the oven to 180C (350F).
((Baking))
13. If the ears and brows are coming off, press and attach them with a toothpick.
14. Bake at 180C (350F) for about 20 minutes or more.
15. Remove from the pan and place it on a wire rack to cool.
16. When the bread is completely cool, melt the chocolates in pastry bags. Snip off the end, then draw the faces on each of the rolls.

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2015/08/ted.html
---------------------------------


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Tuesday, July 14, 2015

Easy No-Cook Chia Seed Berry Jam (Gluten-Free Vegan Recipe to LOSE WEIGHT) - Video Recipe

Chia Seeds won't look gross and slimy in this way :D
They become thick like jam without simmering!!! Please try it out!!!


https://www.youtube.com/watch?v=7mvUnERckbc

You just need a few minutes to make this healthy jam packed with omega-3 fatty acids :)

From 1 tbsp of chia seeds you can intake 2g of Omega-3 Fatty Acids, which is a recommended daily amount to help prevent dementia and improvement in memory :D



---------------------------------
Easy No-Cook Chia Seed Berry Jam

Difficulty: Super Easy
Time: 10min + cooling time
Number of servings: 2

Ingredients:
80g mixed berries (fresh or thaw if frozen)
2 tbsp. honey, maple syrup, or any sweetener
1 tbsp. chia seeds

Directions:
1. Mash berries with fork.
2. Mix everything in a bowl (add more sweetener if necessary).
3. Cool in the fridge for about 2 hours to set.

*since the fruits are fresh, eat it within a day.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/07/blog-post_14.html
---------------------------------


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Sunday, May 3, 2015

How to Make Rilakkuma Avocado Cheeseburger - Video Recipe

Very easy and cute idea to enjoy your lunch or snack :D


https://www.youtube.com/watch?v=9R7QnB3BXqo

I used 100% beef, avocado, and cheese, but the filling can be your choice!!!



---------------------------------
Rilakkuma Avocado Cheeseburger

Difficulty: Patience
Time: 30min
Number of servings: 2

Ingredients:
250g (8.8oz.) ground beef
1 sliced avocado
2 sliced cheddar cheese
2 sliced onions
2 sliced tomatoes
lettuce
1 tsp. salt
black pepper
1/4 tsp. nutmeg
hamburger buns
frankfurter (sausage)
sliced cheese
Nori seaweed sheet

Directions:
1. Put ground beef, salt, pepper, and nutmeg in a bowl, and mix well by hand until all ingredients are combined and smooth. Divide it into half, then form each into flat and round shape, little bit larger than the hamburger buns (because they shrink when they are cooked). In a frying pan or on a BBQ grill, cook the hamburger steaks and sliced onions to desired doneness.
2. Slice the hamburger buns and toast them in a frying pan or a BBQ grill. Place lettuce, sliced tomato, hamburger steak, sliced cheddar cheese, sliced onion, and avocado between the hamburger buns.
3. Make Rilakkuma's ears with boiled sausage and sliced cheese, then attach them with toothpicks. Make eyes, nose, and mouth with sliced cheese and Nori sheet.

It is slightly salty, so it is up to you to eat with ketchup!

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2015/05/blog-post_3.html
---------------------------------


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Friday, October 31, 2014

How to Make Marshmallow Toast - Video Recipe

Very creamy and delicious like eating toast with fluffy whipped cream :) Yummy!!!


https://www.youtube.com/watch?v=PagW5Zi51ho

I love the combination of salted butter and sweet marshmallows~ but it is up to you! If you like sweet stuff, you can layer jam, nutella, or whatever you like. Of course, only marshmallow is very good.



Please use a toaster oven or a gas oven (I used fish grill). NOT a conventional (electric) oven since it cooks slow.

---------------------------------
Marshmallow Toast

Difficulty: Very Easy
Time: 10min
Number of servings: 1

Ingredients:
a slice of bread
marshmallows
salted butter if you like

Necessary Equipment:
use a toaster oven or a gas oven: NOT a conventional (electric) oven since it cooks slow

Directions:
1. Toast the bread until golden. Then butter the bread if you like.
2. Place marshmallows on the bread. Toast until the marshmallows are golden brown.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/10/blog-post_31.html
---------------------------------



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Wednesday, September 17, 2014

How to Make Kawaii Yakisoba Pan (カブトムシ) - Video Recipe

Yakisoba Pan is a very popular bun in Japan. Many people love to eat it for lunch or snack ;)


https://www.youtube.com/watch?v=oGT8PjhEj9k

Obviously the recipe is very simple, so I will show you a cute way of making it! Perfect snack idea for kids!!!



How to Make Yakisoba from Scratch:
COMING SOON
How to Make Yakisoba using Yakisoba seasonings:
https://www.youtube.com/watch?v=JzVHnWghK5U

---------------------------------
Kawaii Yakisoba Pan (Adorable Unicorn Beetle Bun)

Difficulty: Easy
Time: 15min
Number of servings: 1

Ingredients:
Yakisoba
hot dog bun
mayonnaise
Aonori (green laver)
Beni Shoga (red pickled ginger) *if you like
Pretz (salad flavor) *pretzel sticks are OK
sliced cheese
Nori seaweed sheet
cucumber

Directions:
1. Cut off one side of the hot dog bun to make the face.
2. Split the top of the bun for the body with a knife, put some mayonnaise, place Yakisoba, and top with Aonori and Beni Shoga if you like. Insert Pretz to make the legs.
3. Make eyes with sliced cheese and Nori, cut and insert cucumber to make the horns.
4. Serve on a dish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/09/blog-post_29.html
---------------------------------


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Wednesday, September 10, 2014

How to Make Lobster Roll - Video Recipe

Well... this video will show you that the right ingredients are important for cooking. Especially the lobster!!! LOL


https://www.youtube.com/watch?v=AACdfy4XMwY

I know some people add chopped celery, tarragon, and many other ingredients. Yeah, it is all up to you!



Luke's Lobster
http://createeathappy.blogspot.jp/2011/07/summer-2011-in-new-york.html

Mary's Fish Camp
http://createeathappy.blogspot.jp/2012/07/summer-2012-in-new-york.html

---------------------------------
Lobster Roll

Difficulty: Very Easy
Time: 10min + chilling time
Number of servings: 1

Ingredients:
1 fresh live lobster (cooked)
1/2~1 tbsp. mayonnaise
1 top-split hot dog buns
melted butter
cracked black pepper
celery salt
lemon wedge
potato chips and/or pickles

Directions:
1. Chop the cooked lobster meat into chunks and put them in a bowl.
2. Add mayonnaise and gently fold it into the lobster meat. Cover and put in the fridge to set and chill (for about 30min~1hrs). *If you don't like mayo, you can skip it. I thought it would connect the flavor of lobster.
3. Meanwhile, brush both sides of top-split hot dog bun with some melted butter. Toast until crisp golden brown (You can grill, broil, bake, or pan fry).
4. Fill the roll with the chilled lobster mixture. Top with cracked black pepper and celery salt. Serve immediately with a lemon wedge and potato chips and/or pickles on the side.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/09/blog-post_9.html
---------------------------------


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Friday, June 20, 2014

How to Make NO EGG Japanese-Style Pão de Queijo (Mochi Cheese Balls Recipe) - Video Recipe

Pão de Queijo is Brazilian cheese bread.

We can't find the flour (polvilho azedo or doe) for Pão de Queijo in Japan, so it is very popular to use Shiratamako (lumpy glutinous rice flour) or Mochiko (glutinous rice flour) to make it :)


https://www.youtube.com/watch?v=DQUp7m7mDbI

Chewy texture of Mochi and cheese is just like Pão de Queijo. I hope you can try it out! YUMMY!!!



---------------------------------
NO EGG Japanese-Style Pão de Queijo

Difficulty: Very Easy
Time: 30min
Number of servings: 12

Ingredients:
100g (3.5oz.) Shiratamako (lumpy glutinous rice flour) *Mochiko (glutinous rice flour) is OK
50g (1.8oz.) grated parmesan cheese
1/2 tbsp. cooking oil
100ml~ milk

Directions:
1. Preheat the oven to 180C (350F).
2. Place Shiratamako (lumpy glutinous rice flour) in a bowl. Add milk and mix very well until smooth. *DO NOT add other ingredients before you mix the Shiratamako and milk together. Otherwise, they won't mix well and smooth).
3. Add cooking oil and parmesan cheese, then mix well until combined. *you can add a bit more milk if the dough doesn't come together. *adding nuts, sesame seeds, spices, or herbs is good, too
4. Divide the dough into 12 equal pieces using a bench scraper or a knife, then roll them into balls.
5. Bake at 180C (350F) for about 15 minutes.

Just out from the oven is good. They stay chewy and soft till the next day. Of course, you can microwave or cook in the toaster oven for a few seconds and they will become soft again.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/06/4.html
---------------------------------


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