Easter Mochi Eggs & Cinnamon Nest

It’s Easter weekend. In some shops during this season you see many sweets in the Easter theme. They are mainly chocolate in either a rabbit bunny shape or eggs and chicks. I know it is an event for Christian people but I cannot help myself not to think of some Japanese sweet to make for this occasion.

I have made some chicks with Japanese sweet ‘Nerikiri’ before so this year I wanted to make something else. When I was making ‘Hanami-Dango’ (in my previous post) I got the idea of making eggs with the ‘Mochi’ sweet and also some other sweets to compose the nest to place eggs in …

Easter Mochi Eggs & Yatsuhashi Nest

So this is the Japanese sweet I thought for the Easter theme this year.

Easter eggs.2

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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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