Wednesday, November 30, 2016

Yogurt Pancakes

In addition to the Old Fashioned Pancakes and The Classic Buttermilk Pancakes is my delicious yogurt pancake recipe. Adding yogurt makes these pancakes very moist inside and it adds just the right amount of tanginess to it. Try it out for your breakfast!
Click on the link for Blueberry Sauce.

Yogurt Pancakes

·      1 cup (200cc) of all-purpose flour
·      1 tablespoon of baking powder
·      1 tablespoon of sugar
·      ⅛ teaspoon of salt
·      ½ cup of milk (100cc)
·      ½ cup of plain yogurt (100cc)
·      1 egg
·      2 tablespoons of melted butter
·      butter for cooking

1.     In a large bowl, combine flour, baking powder, sugar and salt. Whisk well.

2.     In a separate bowl, combine milk, yogurt, and egg. Mix well.

3.     Combine 2) to 1). Lightly whisk the batter. Leaving some lumps of flour is ok. Over mixing will result in chewy and tough pancakes.

4.     Add melted butter and lightly mix.

5.     Use a ladle to pour a serving of the pancake mix into the buttered pan. Keep the heat low to medium.

6.     When bubbles start to appear on surface, flip it over and cook for an additional 1 to 2 minutes. You could keep the pancakes in the oven at around 180 °F to keep them warm while the rest is still cooking. Don't leave them in the oven for too long or else they will dry up!

7.     Serve with Blueberry Sauce, butter, whipped cream, and/or maple syrup.

★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

Tuesday, November 29, 2016

Breakfast Sandwich

This breakfast sandwich with my homemade sausage patties is hands down the best breakfast menu! I prefer using English muffins but feel free to choose your favorite kind of bread. Here is the link to the recipe for Breakfast Sausage Patties. 

Breakfast Sandwich
(Serves 4)

·      4 breakfast sausage patties (recipe:Breakfast Sausage Patties)
·      4 eggs
·      4 slices of cheese
·      4 English muffins, or any kind of bread (plain, croissant, etc…)
·      butter or margarine
·      salt and pepper

1.     Cook the sausage patties (recipe:Breakfast Sausage Patties). Once the sausage patties are cooked, place slices of cheese on top.

2.     Slice the English muffins in half, toast, and spread butter or margarine.

3.     Cook eggs, preferably sunny side up.

4.     Place the sausage patty and egg on each muffin and season with salt and pepper.

5.     Place the other half of the muffin on top and serve!

Wednesday, November 23, 2016

Breakfast Sausage Patties

Try this breakfast sausage patties with fresh herbs. These are my kids favorite! Sometimes I make extra and freeze it for busy mornings. If you only have dry herbs instead of fresh ones, cut the herb portion in half.

Breakfast Sausage Patties
(Makes 8 patties)

·      450g of ground pork
·      1 teaspoon of salt
·      ½ teaspoon of pepper
·      1 and ½ teaspoon of brown sugar
·      1 teaspoon of finely chopped fresh sage
·      1 teaspoon of finely chopped fresh thyme
·      ¼ teaspoon of finely chopped fresh rosemary
·      ¼ teaspoon of nutmeg
·      80cc of bread crumbs
·      60cc of milk

1.     Soak bread crumbs in milk. Finely chop sage, thyme, and rosemary.

2.     Combine all ingredients in a bowl and mix well using your hand.

3.     Divide the mixture into 8 sausage patties.

4.     Cook the sausage patties over medium heat until it’s completely cooked through. (use a lid to cook faster).

5.     Serve with eggs and/or toast!

Tuesday, November 22, 2016

Leftover Turkey Pot Pie

Turn your leftover turkey and ingredients from Thanksgiving in this comforting pot pie. It’s a perfect dish for this holiday season.

Leftover Turkey Pot Pie
(serves 6-8 ppl)

-Turkey White Stew
·      Leftover roasted turkey
·      1 tablespoon of butter
·      1 tablespoon of olive oil
·      1 onion
·      2 to 3 carrots (200g)
·      3 potatoes (500g)
·      50 to 100g of celery
·      4 to 5 mushrooms
·      1 cloves of garlic
·      700cc of chicken broth
·      1 to 2 bay leaf
·      100cc to 150cc of green peas
·      50cc of heavy cream
·      a pinch of salt
·      a pinch of pepper

·      3 tablespoons of butter
·      7 tablespoons of all-purpose flour

·      1 to 2 frozen pie sheet, defrosted
·      a little bit of egg wash

1.     Cut the onion, carrots and celery into ½-inch cubes. Potatoes are easy to break so cut them a little bigger than the other vegetables. Finely chop the garlic. Cut the mushrooms into ¼-inch thick slices. Shred the roasted turkey.

2.     Heat up butter and olive oil in a saucepan. Add garlic and all the vegetables in the pan and stir-fry until the oil is well coated. Add roasted turkey and continue to stir-fry.

3.     Add chicken broth and bay leaf. Put a lid on the pan and simmer until everything is cooked through.

4.     While the stew is cooking, make the sauce. Melt the butter in a smaller saucepan. Add flour and cook for about 3min. Continuously stir to avoid burning the flour.

5.     Add some soup from the stew in the sauce and mix using a whisk.

6.     Once the sauce becomes liquidly, pour it over the stew.

7.     Add heavy cream.

8.     Add green peas and season with salt and pepper.

9.     Pour the stew in an oven safe individual dish.

10.  Preheat the oven to 375°F (190 ℃ lace the dough on the bato the ).
11.  Roll out the pie sheet. Cut out the pie sheet into appropriate sizes (about an inch bigger than the dish).

12.  Cut an “X” in the middle of the dough.

13.  Brush some egg wash on the edge of the oven safe dish.

14.  Place the individual dough on each dish and brush some egg wash over the pie sheet. (If you like to serve the pie later, saran wrap it at this point and keep them in the fridge.)

15.  Place in the oven for 30min.

16.  Once the pie turns golden brown and the stew starts to boil inside, it’s done. Serve while it’s hot.