Brioche

240g Strong Flour

60g Plain Flour

40g Sugar

5g Salt

6g Yeast

2 x Egg Yolk

220g (Milk + Yolk)

Put in a breadmaker and start

10 mins later add 50g Butter

Jamie Oliver's Pizza Dough

• 1kg strong white bread flour or Tipo ‘00’ flour

or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 x 7g sachets of dried yeast
• 1 tablespoon golden caster sugar
• 4 tablespoons extra virgin olive oil
• 650ml lukewarm water

starter | makes 6 to 8 medium-sized thin pizza bases

This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It’s best made with Italian Tipo ‘00’ flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian delis and good supermarkets. If using white bread flour instead, make sure it’s a strong one that’s high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of colour and flavour if you like.

Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

Sachi's Crepes

200g Flour

2 Eggs

400 ml milk

3tsp sugar

pinch of salt

Baguettes

260g Strong Flour

70g Plain Flour

6g Yeast

10g Sugar

5g Salt

190g Water

Jamie Oliver's Perfect Roast Beef

main courses I’ve used a joint of topside here because it is by far the most widely available roasting joint, but you can also use rib of beef.The meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the joint.

To prepare your beef:
• Take your beef out of the fridge 30 minutes before it goes into the oven
• Preheat your oven to 240°C/475°F/ gas 9
• There’s no need to peel the vegetables – just give them a wash and roughly chop them
• Break the garlic bulb into cloves, leaving them unpeeled
• Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil
• Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat
• Place the beef on top of the vegetables

To cook your beef:
• Place the roasting tray in the preheated oven
• Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef
• If you prefer it medium-rare, take it out 5 to 10 minutes earlier
• For well done, leave it in for another 10 to 15 minutes
• If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking
• Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning
• When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so
• Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings

Jamie's Pesto

ingredients

• ½ a clove of garlic, chopped
• sea salt and freshly ground black pepper
• 3 good handfuls of fresh basil, leaves picked and chopped
• a handful of pine nuts, very lightly toasted
• a good handful of freshly grated Parmesan cheese
• extra virgin olive oil
optional
• a small squeeze of lemon juice

Method

First I’m going to show you an easy recipe for making pesto and then I’ll give you some ideas on how best to use it, instead of just having it with pasta all the time. When it comes to making pesto, you can invest in a good processor if you like, but you can also make it using a pestle and mortar. If you have a blunt blade from your processor then don’t chuck it, but keep it specially for making pesto or marinades where you need to bruise out the flavour, instead of chopping. You may think it’s nice to toast the pine nuts until they’re coloured, to give them a nutty taste, but the really good pestos I’ve tasted in Italy just have them very lightly toasted, to give a creaminess rather than a nuttiness. Pesto is normally made with green basil, but purple basil looks good if you can get hold of some. Another way, slightly more American, uses rocket instead of basil – it’s fragrant and interesting with roasted meats, but I prefer this classic pesto recipe.

Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add a bit more garlic if you like, but I usually stick to ½ a clove. Add the pine nuts to the mixture and pound again. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.

Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.

keiko rice

まぜごはん(mixing)

かまめし(boiling)

Stuffed butternut squash

Ingredients

For the squash

• 2 butternut squash

• few thick slices butter

• salt and freshly ground black pepper

For the stuffing

• 2 slices butter

• 2-3 large onions, peeled and sliced

• finger-length piece fresh root ginger, peeled and cut into matchsticks

• 2-3 pinches ground cinnamon

• 2-3 pinches cumin seeds

• pinch or so paprika

• handful sultanas
  Preparation method




1. Preheat the oven to 200C/400F/Gas 6.

2. Cut the squash in half, spoon out the seeds and discard. Using a sharp knife, score the flesh of the squash in a criss-cross pattern, so that the heat can get to the interior. Place the squash halves, cut sides facing upwards, into an ovenproof dish, dot with the butter and season well with salt and freshly ground black pepper. Roast in the oven for one hour.

3. In the meantime, make the stuffing. Heat the butter in a large shallow pan until foaming, add the onions, cover and cook gently until softened, about 15 minutes. Add the ginger, cinnamon, cumin seeds, paprika and sultanas and continue to cook until the onions are starting to caramelise.

4. Place equal amounts of the stuffing mixture on top of the roasted squash, then return to the oven for 10-15 minutes to allow the juices to trickle through the squash. Serve immediately with some of the pan juices spooned over.

Sachi's 'Pound' Cup Cakes

100g Butter
100g Sugar
100g Flour
2 eggs

Add flour at the end

parsnip and pancetta tagliatelle with parmesan and butter

• 12 slices of pancetta or dry-cured smoked streaky bacon, preferably free-range or organic
• 1 handful of fresh rosemary, thyme or summer savory, leaves picked
• 4 good knobs of butter
• 2 cloves of garlic, peeled and finely sliced
• 2 parsnips, peeled, halved and finely sliced lengthways
• 455g dried tagliatelle
• 3 good handfuls of grated Parmesan cheese
sea salt and freshly ground black pepper

main courses | serves Serves 4
Parsnip and pancetta together are slightly unusual but make a bloody good combo. Since discovering how well they work I've been using them in soups, risottos, roasts and casseroles.

In a large, non-stick frying pan, fry your pancetta and herbs in half the butter for 2 minutes, then add the garlic and parsnips. Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely. Cook your tagliatelle in salted boiling water according to packet instructions, then drain, reserving a little of the cooking water. Mix the pasta with the parsnips and pancetta and stir in the rest of your butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny. Season to taste.

new shoku pan recipe

strong flour 320g
sugar 20g
salt 4g
butter 40g
milk 230g
dry yeast 4g

Hayashi Raisu

• 450g / 1 lb thinly sliced beef
• 4 medium onions, thinly sliced
• About 10-12 mushrooms, sliced
• 1 medium carrot, thinly sliced
• Butter or oil
• 1 garlic clove, chopped
• 1 cup (240ml) red wine
• 2 bay leaves
• 1 tsp. dried thyme
• 1 Tbs. Worcestershire sauce or Bulldog chuunou sauce
• 1 Tbs. soy sauce
• Parsley or green peas for garnish

The sauce ingredients:

• 1/2 cup demi-glace or 4 cups strong beef stock
• 1 16-oz or 440g can of canned tomatoes
• 1 Tbs. tomato paste
• 2 Tbs. butter
• 3 Tbs. flour
• Water

OR

• 6 blocks (or more if you like it thick) from a hayashi rice roux packet
• Water

Equipment: a large frying pan or sauté pan, a heavy bottomed pot for stewing or a crockpot

Cut the meat up into bite-sized pieces. Heat up a frying pan with butter, oil or combination of both, and sauté the beef until browned. Take out the meat and set aside.

In the same pan, add a bit more butter (no this is not diet food) and add the onions. Sauté over medium-low heat until limp and slightly brown. Add the garlic, mushrooms and carrot. Sauté until the mushrooms are turning limp.

Put all the vegetables in a heavy-bottomed stew pot (a crockpot will do nicely too).

Add the wine. If you’re using the hayashi rice roux blocks, add about 4 cups of water (don’t add the roux at this point yet). If you’re using the other sauce ingredients, add either the demi-glace plus 3 cups of water, the canned tomato and tomato paste, or 4 cups of strong beef stock and the canned tomato and tomato paste. Add the bay leaves and thyme.

Let it all simmer until the liquid has reduced to about half. Add the beef to the pot and contine simmering - the beef should be very tender.

If you’re making your own sauce, make a roux by melting 2 Tbs. of butter in the frying pan and adding the flour. Stir until the flour is grainy and a little bit browned. Add to the stew and stir. Add the Worcestershire sauce and soy sauce.

If using the roux blocks, add them now and stir well to melt.

Add a little water or stock to thin out if it looks too thick. Simmer a few minutes.

Taste and add salt or pepper as needed. Take out the bay leaves.

Serve over rice that’s been mixed with a little salted butter. Garnish with chopped parsley or a few green peas.

This makes 6 to 8 servings.

Hayashi omuraisu

Leftover hayashi makes a very rich sauce for omuraisu (rice omelettte) instead of ketchup. Use plain buttered rice instead of ketchup-chicken rice as the filling.

Shoku pan

Strong Flour 150 g
Standard Flour 100 g
Dry Yeast 3 g (1 tsp)
Sugar 10 g (1 Tbsp)
Salt 4 g (bit less than 1 Tsp)
Butter or Marg (30 g)
Skimmed Milk (6 g) (1 Tbsp)
Honey (1 Tbsp)
Milk (160 -170 g) - summertime 160 winter 170

put everything in machine
choose light colour on machine setting

don't have to use standard flour

Fluffy American pancakes

Ingredients

135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
To serve
maple syrup
butter

Method

1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Serve with lashings of real maple syrup and extra butter if you like.

Variations
1. For extra-fluffy pancakes substitute self-raising flour for plain flour and still use the baking powder.
2. Add a large handful of fresh blueberries to the batter before cooking.
3. Serve the pancakes with fresh strawberries and good vanilla ice cream.
4. Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream.

Baked Teriyaki Chicken

for 4

Ingredients

• 5 g cornstarch
• 10 ml cold water
• 65 g white sugar
• 80 ml soy sauce
• 40 ml cider vinegar
• 2/3 clove garlic, minced
• 0.6 g ground ginger
• 0.4 g ground black pepper
• 550 g skinless chicken thighs

Directions

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Useful Conversion Site

http://www.realfood4realpeople.com/convert.html

Easy banana cake recipe

Ingredients:

(2 bananas used for this recipe)

¼ cup milk (62.5 ml)
1 teaspoon lemon juice
250g (8oz) bananas
1 cup sugar (250g)
2 cups self raising flour (250g)
2 eggs
60 g (2 oz) butter

Method:

Combine milk and lemon juice. Peel and mash bananas, put into bowl of electric mixer. Add sugar, sifted flour, lightly beaten eggs, softened butter and combined milk and lemon juice. Beat on low speed until combined, then beat on medium speed 2 minutes. Turn mixture into greased 23 cm x 12 cm (9 in x 5 in) loaf tin which has the base lined with greased greaseproof paper. Bake in low to moderate oven approx 1 ¾ hours or until cooked when tested. Cool in tin 10 minutes before turning out on wire rack to complete cooling.

Mum's Yorkshire Puddings

25 g Marg / Butter

125g Plain Flour

1/4 Litre Milk

1 Egg

Has to be Creamy!

NEO'S HERBS

Fill pan 2/3 full with water. Boil for 30 mins

Oyakudonburi

Fry 2 smallish onions if saucepan then add chopped chicken. Fry together.
Add teriyaki sauce and some water. Simmer for a good while.
Taste. Sugar if necessary
Add beaten eggs at hight heat. SHAKE!

Marbu Dofu

Fry red sauce with 1 glass of water. After a bit add diced Tofu. Cook for about 5 mins.
In a seperate bowl mix white powder with 2 tablespoons of water. Take Tofu off the heat.
Add white sauce mixing in all the time.

Cha Han with Salmon & Brocolli

Salmon Brocolli Spring Onions
Basmati Rice (COOKED BEFORE)
Kim Chi Packet cha han mix

Udon Noodle Soup RECIPE!

with Mange Tout, Spring Onion Egg & Ham
+ seaweed + dashi aji sauce

Boil water in BIG sausepan
Add noodles and boil for 10 mins
once boiled take off heat, put lid on & leave for 5 mins
then wash under cold water in colinder


Measure out water in another sausepan
using serving boils. ie 3 bowls = 3 people
boil then add veggies, pinch of seaweed, + dashi aji
(keep tasting to see if its enough)
finally add egg

Spaghetti Pesto

with Avocado, Tomatoes, Mozarella, Pesto & Pine nuts

Kalage

+ Salad, Miso soup & gohan

gyoza party with rob & val

party with rob & val & jared

...with salmon, brocolli, miso soup & gohan

miso soup
cut onion, daikon, carrots very thin
boil in lots of water then add miso paste with small sieve

salmon & brocolli in steamer
salmon takes about 15-20 mins if defrosted
brocolli 10 mins

gyoza
lay out in pan from frozen
put oil on top
fry first with NO lid for a few minutes
then add boiling water to cover half of gyoza
then cover and wait until it gets dry
the its ready

TIP- use smaller pan. Cook on high heat

Cheese omlette Nippon style!

Cheese omlette, clam miso soup, avocado & tomato salad & rice
really simple but effective!

Roast Chicken (Bought)

+ Sautes Potatoes & Brocolli

Salmon Teriaki

with Gohan, Asparagus, Miso soup

Korokke

with Gohan, Brocolli, Japanese Fish Cakes & Salad

Udon Noodle Soup

with Egg, Spring Onion, Spinach & Seaweed

Penne with Chicken, Courgette in Tomato Sauce

Yaki Soba with vegetables & bacon

Lots of vegetables & bacon

Mackerel

Mackerel
Brocolli
Asparagus
Miso Soup
Rice