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Strawberry Whipped Cream Roll Cake

Strawberry Whipped Cream Roll Cake

As this ratio of sugar, flour and other ingredients in sponges and cream if we buy such cakes in the UK, I will try baking the best sponge for roll cakes. I have to be careful not to put some more excess weight on. 

Strawberry Whipped Cream Roll Cake being Cut

Strawberry Whipped Cream Roll Cake being Cut

I will try to make thicker sponge next time and keep the sponge in an enclosed area so that the sponge will be softer and more moisture texture.

Ingredients of Sponge for Roll Cake:

  • 50g flour
  • 60g sugar
  • 3 x eggs

Ingredients of Strawberry Whipping Cream:

  • 100g of whipping cream
  • 17g of sugar
  • 2 table spoons of non sugar natural yoghurt if you like
  • 30g of strawberry – chopped into small pieces, to be beaten with cream
  • 30g of strawberry – chopped into small pieces, to be mixed with strawberry cream just before using
Ingredients of Roll Cake

Ingredients of Roll Cake

1. Heat oven for 170°c and lay grease proof paper on an oven tray.

Form Egg with Flour Just Added

Form Egg with Flour Just Added

2. Put warm water at about 60°c in a large bowl and float the smaller bowl for beating eggs. Beat eggs with sugar using electric mixer till it becomes like firm form and add sieved flour.

3. Mix flour into the form as if you cut the mixture rather in vertically to prevent excessive form being disappeared by careless stirring.

Sponge Mix Spread on Oven Tray

Sponge Mix Spread on Oven Tray

4. Pour the mixture on the grease proof paper laid on the tray and bake in above rack of the oven for around 10 minutes.

5. Once the sponge is baked, take out on a grill rack and cover the whole cake with plastic bag once it becomes just cooled enough to touch it. Leave it for a while to develop steam inside the bag to make the cooking sponge moisture.

6. Whisk cream, sugar and strawberry in a small bowl floating on a large bowl with cold icy water in it to make firmer cream faster.

7. Add another portion of strawberry and yoghurt in the whipped cream.

Removing Sponge Crust

Removing Sponge Crust

8. Once the sponge is cooled down completely, remove the golden brown crust with knife to show inside the sponge.

Cut into Rectangular Shape

Cut into Rectangular Shape

9. Cut the sponge into rectangular shape and spread the strawberry cream on it.

10. Roll up the sponge and decorate as you like.

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I have got two high season vegetables in my fridge – green cabbage and broad beans.

Broad Beans Hanging

Broad Beans Hanging

Usually or traditionally, ingredients of Chahan, the egg fried rice are onion, rice left over from last night, cooled steamed rice, green pepper, carrots and ham.

But I fried Chahan egg fried rice with using cabbage and broad beans instead of green pepper and carrots today.

I just named this dish as ‘Spring Chahan’ here for only the purpose to be imaged the recipe better.

The green cabbage in spring high season, I tend to bite the raw cabbage involuntarily as if I was an insect ! The smell, tender leaves and the colour are all rare opportunity to taste in a year, if we do not often check fresh vegetables at supermarkets or local markets.

Broad beans are incredible and fantastically artistic in their nature of appearance, as well as the nutty with green vegetable taste I love them as well.

Ingredients of Spring Chahan for serves 3

  • Cooled rice – 2 cups of Japanese rice are steamed with 2.2 cups of water in low heat, then cooled down for at least hours.
  • 2 leaves of green cabbage,finely chopped
  • 8 to 10 pods of broad beans, shells removed and boiled
  • half onion, finely chopped
  • 2 eggs
  • 2 large slices of ham of your choice
  • salt, white pepper, 2 to table spoons of soy sauce and 4 table spoons of oil
Ingredients of 'Spring Chahan' Egg Fried Rice

Ingredients of 'Spring Chahan' Egg Fried Rice

First of all, all the onion, cabbage and ham are chopped finely and put aside individually for preparation before frying anything. Broad beans are not chopped, but remove the shells and boil them with pinch of salt for 1 minute and drain, then put them aside.

Broad Beans Bedding

Broad Beans Bedding

Chinese dishes including egg fried rice need to be cooked in high heat, quickly be fried within a couple of minutes and the fried vegetables tend to be raw and crunchy which reveal the freshness and quality of the vegetables used in the dish.

Heat a frying pan which is in good quality, with thick sole and non-stick for about 30 seconds to a minute and pour 2 table spoons of oil and heat in high heat until the oil becomes hot enough for frying, but do not heat the oil or pan only too much if you are a novice cook for your safety.

Fry beaten eggs to make scrambled eggs and put fried eggs on a plate for a while.

Heat additional 2 table spoons of oil in high heat and quickly stir fry onions and once the onion becomes in transparent, i.e. cooked enough to make good flavour, add rice and try to fry with brown grilling colour and make them dry as much as possible.

You can toss the pan if possible, however, with the normal size pan, it is too much. Actually egg fried rice has to be cooked with wok in proper wok burner anyway.

When part of the rice has turned with nice brown burning colour, add cabbage from the edge of the frying pan and try to heat the cabbage as well as mixing into the rice quickly on the continued high heat.

Fried Rice with Onion in Non-Stick Pan

Fried Rice with Onion in Non-Stick Pan

Add broad beans and ham and mix them well. Sprinkle salt, pepper and mix them. Pour soy sauce from the edge of the pan so that the soy sauce burns quickly to scent the nice burning flavour around.

Egg Fried Rice just before Seasoning

Egg Fried Rice just before Seasoning

Dish up and enjoy it with more salt, pepper and soy sauce at table if you need to adjust to your preference.

' Spring Chahan ' Egg Fried Rice

' Spring Chahan ' Egg Fried Rice

Here is our current cooker we bought several years ago for £400 and I somehow with above techniques, manage to fry egg fried rice with the cooker. As you can see from the photo, it does not heat around the centre of the pan when we use the highest heat. There was no numerical information available in the popular shops we shopped around, such as kilowatts, kilocalories, etc.

Gas cooker not enough max. min. heats, gas oven does not keep fire on after less than 10 times use over several years.

Gas cooker not max./min. enough heats, gas oven does not keep fire on after less than 10 times use over several years.

I had been shocked a lot of times in the UK that products and services available in the UK are in such a low quality as one of the advanced countries in the world and there have not been even signs of improvements.

In Japan, I remember such lower level of products have not existed since at least 20 years ago, as well as other white electrical products with EU trade restrictions controlled internally.

In consumer point of view, off course they expect latest and highest technologies at reasonably invest-able cost. If consumers are restricted to access such products for such distorted controls, they off course do not want spend even £400 for the new cooker but 20 years behind from the latest technology if the adequate products are available at reasonable prices.

How is it being corrected, I have been very interested in since I started live in the UK several years ago and particularly would like to see products and services available for the UK are at least priced fairly reasonable in global standard in the near future.

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As I had got most of ingredients for Okonomiyaki Japanese Pizza, I fried it tonight.

Ingredients of Okonomiyaki

Ingredients of Okonomiyaki

Okonomiyaki is very popular in Japan and you might have tried it already.

 

Today, I have used what I have got for this season with my preferences.

 Ingredients for 4 Okonomiyaki :

  • 100g Okonomiyaki flour mix
  • 1 x egg
  • 120 cc water
  • 3 leaves or 150g of finely chopped cabbage
  • 2 x finely sliced spring onions
  • 150g of thinly sliced pork
  • 1 packet or 13g of dried Sakuraebi ( baby shrimp )
  • 1 handful Tenkasu ( Tempra crumbs )
  • Okonomiyaki brown sauce
  • Japanese mayonnaise
  • dried Katsuobushi shredded bonito
  • dried Aonori green laver
Pork Loin Thin Slices Fried on Low Heat

Pork Loin Thin Slices Fried on Low Heat

After mixing the above ingredients, fry the pork on medium heat to make brown meat with nice burning smell.

Okonomiyaki Mixture Fried

Okonomiyaki Mixture Fried

While the surface of meat is in raw, cover with the Okonomiyaki mixture and continue to fry on medium heat until the edge of the surface of mixture becomes dry and in brownish colour.

Okonomiyaki Fried

Okonomiyaki Fried

Turn over it and after frying on medium heat for 1 minute or so, reduce to low heat and put a lid. Heat for 5 to 7 minutes, depending on the size and thickness of the mixture.

Okonomiyaki Japanese Pizza

Okonomiyaki Japanese Pizza

Put on a plate once the inside is also cooked well, then spread Okonomiyaki brown sauce, Japanese mayonnaise, sprinkle Katsuobushi and Aonori.

My preference is to include a lot of Sakuraebi baby shrimp, however, the high seasons of Sakuraebi are spring and autumn.

Other ingredients instead of pork, Sakuraebi are squid, prawns, pickled ginger and more as you like.

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Saute of Japanese Tinned Tuna and Fresh Cabbage

Saute of Japanese Tinned Tuna and Fresh Cabbage

Here is another quick lunch or snack with Japanese tinned tuna.

I sauteed the tuna and cabbage quickly with strong heat and there is no need to season for me as the tuna already has sophisticated succulent flavour and the top selected part of tuna meat is used for tinned tuna with the fresh cabbage.

The tuna tins sold in the UK do not have such taste at all and they even smell of fish which as if they were processed with tuna which is not fresh enough for succulent flavour any more.

I believe they need to review their manufacture processes from ideally Japanese companies sooner or later as world consumers are getting demanding for more delicious food at reasonable prices, in addition to safety of products.

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With the fresh spinach with stems, I quickly made breakfast with butter, egg.

The egg spinach saute below is one of my favourite menus for breakfast when I stay in the UK, where limited nutrients with better tastes are found easily.

Egg Spinach Saute

Egg Spinach with Stems Saute

I used a little soy sauce to season this time.

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With the fresh spinach with stems, I added to the basis Italian fresh tomato sauce.

Spinach Fresh Tomato Sauce Spaghetti

Spinach Fresh Tomato Sauce Spaghetti

I actually eat as spaghetti sauce on the other day, but I think it is better to eat as side dish.

Good for my health with reasonable prices of spinach – 3 fresh big bunches at only £1 which is one of very limited fair value for money products and services we can find in the UK.

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In Japan, Spring is high season for sweet onions. The shape is a little oval from the side as the photo below shows. They contain more water and sweet taste than ordinal species and are really nice to eat as simple salad, as well as adding more juicy taste and flavour to usual recipes.

Sweet Onion in Japan

Sweet Onion in Japan

Sliced Japanese Sweet Onion

Sliced Japanese Sweet Onion

It seems we can find sweet onions all year round in the UK with less prominent difference in the sweet taste and moistness.

I added Japanese tined tuna below – Sea Chicken brand to make a simple salad. Tunas sold in Japan is free from old fishy flavour which can be tasted when I eat tinned tuna sold in the UK.

Hagoromo Sea Chicken

Hagoromo Sea Chicken

Sea Chicken Tinned Tuna
Sea Chicken Tinned Tuna

I believe Japanese tuna manufactures produce tinned tuna keeping the same freshness as Sashimi as the one of the brand name of tuna ‘Sea Chicken’ denotes.

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