2014.02.12
桶柑 （タンカン）Recommended from Inoue san, secretly from box for us, not sure whether it was organic or not. But it was super sweet.
2014.07.25
いちぢく season from late July, house first, Vege shop sell small ones from beginning, quite expensive but very sweet. Wait until they get cheaper and make syrup: whole fig with water, sugar and lemon.
2013.08.01
ヒムロート(マスカット) very sweet muscat, seedless and only last for a week. But darling only have one or two every time 🙁
Homemade cookies recipes from まきちゃん
Basic
Flour 120g・Salt a pinch・Oil (brown rice oil or any others) 3 tbsp (house spoon)・Maple syrup 3 tbsp
Mix dry ingredients, then add liquid, only few rub is fine.
*Didn’t let it sleep in fridge, come out hard because we rub too much.
*Mix the leftover with Soy milk, and turns out not that hard.
Chai
Outside layer – Flour 100g・Sugar 20g・Oil 3 tbsp・Water 2 tbsp
Inside layer – Flour 80g・Sugar 20g・Oil 3 tbsp・Soy milk 1.5 tbsp・Ginger juice 1 tsp・Black tea powder 1 tsp・Cinnamon powder pinch
Roll inside layer to a stick, and wrap with outside layer. Leave in fridge for 30min before cut to slice and bake for 15min + 5min.
2014.02.06
Ingredients: 柚子皮・唐辛子 (red and green, very small ones), ratio around 10:1, not sure, need to taste to see -.-
Wash well before head, wipe water off with paper towel. Zest the yuzu skin only (save lots of time when blending), we had 50-60 this time. White part will make it bitter, don’t want that. Cut chillies to small pieces, blend well with yuzu zest.
* It ends up bitter somehow, not sure whether it was because we zest it first.