Sake Soufflé Quiche with Fig & Pine Nuts

my dish

‘Sake Souffle Quiche with Fig & Pine Puts’ and ‘Rosy Sake Jelly with Raspberry Sauce’

As I announced in my previous post I received the second prize in Gekkeikan Masters Cooking Competition. I had to develop two dishes, one in savoury and one in sweet, by using ‘Sake‘ (Japanese Rice Wine) which should not be a Japanese dish. This is the photo of my dishes at the competition venue.

My savoury dish was Sake Soufflé Quiche with Fig & Pine Nuts and the dessert dish was Rosy Sake Jelly with Raspberry Sauce. I was originally developing this Soufflé Quiche for making it in one bigger tin and then cut into smaller size for 2 to 4 people.

Sake Soufflé Quiche with Fig & Pine Nuts

My Sake Souffle Quiche in a bigger size

However, during the process in the competition the situation had changed and I had to adjust the recipe for using smaller tins. I had to use a small portable oven on the site so baking it in smaller tins was much quicker and also had less chance of burning the top and bottom so that it was a good move for me in the end.

Here is the recipe of my ‘Sake Soufflé Quiche with Fig & Pine Nuts‘ in a smaller size.

Sake Soufflé Quiche with Fig & Pine Nuts

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And the Prize Goes to …

Wow … what a day, what an experience.

It was three months ago, I saw this advertisement about Sake Recipe Competition.

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‘Gekkeikan Masters Cooking Competition’

The notice must have been out there for a while but when I saw this poster it was just a week before the deadline. The applicant had to create two recipes, one in savoury and one in sweet by using Gekkeikan ‘Sake‘ (Japanese Rice Wine) which should not be a Japanese Dish. Developing two recipes in a week seemed rather hard but I tried anyway. Then right after New Year’s Day I received an email saying that I was shortlisted for the final! They said that six finalists were selected from over one hundred applicants. That sounded pretty impressive.  😀

However, I faced the first problem … The contestants had to cook the dishes in the final day and serve them to judges. I submitted a baked dish but there was no oven at the venue! I had to develop some other dishes which you didn’t need to use an oven. I had tried several dishes but was not happy with them. And then one week before the final day I was told that I could bring a small oven if I wanted. Great! So I decided to stick to my original idea but had to adjust the recipe a little for making it suitable for cooking in a small oven.

The final stage of the competition took place at Ichiryu Udon noodle restaurant last Sunday (the 24th January). But there was a bigger problem waiting ahead of me…

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