I had some organic Oranges so I wanted to use the whole of them including the skins. I decided to make my favourite Magic Cake with the Oranges. However, there was a problem. I had all the basic ingredients except for butter at home. Instead of going to the shop to buy some unsalted butter I wanted to try using Coconut Oil. Because the characteristic of Magic Cake is its custardy creamy base, I was a little anxious if the taste would come out as it should be. But I tried making it as an experiment anyway.
Orange Magic Cake
By my exeperiment the Magic Cake with Coconut Oil was just fine. It might have been better actually. It worked as a Magic Cake and tasted much lighter on my palate.
It is Pancake Day today. To be honest I did not have any plan of making Pancake or even having any Pancake at all. But when I saw some beautiful and tasty looking Pancake photos on some people’s posts I could not resist making one.
I did not have any fresh fruits at home, however, I remembered that I had some frozen Redcurrant in my freezer. So my pancake making had begun …
Soufflé Pancake with Redcurrant Sauce
I used my recipe when I made a similar Soufflé Pancake two years ago. That time I used fresh Strawberries for making sauce. I also changed some ingredients so I am writing the new recipe with some changes below.
Yes, yes another ‘Soufflé’ type food. Since the Sake Cooking Competition I like making soufflé. Its very soft light & smooth texture has the luxurious quality.
I also like Pancake. So why don’t I mix the two things I like together? I wanted it to have a custardy flavour so I did not add anything to the basic ingredients except for Vanilla extract.
If it’s a Vanilla flavoured soft sweet … it should be with Strawberries, right?
Soufflé Pancake with Strawberry Sauce
‘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.
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