Even for people who aren’t fans of Oasis, it is hard to ignore the voice of Liam Gallagher. I have been a fan of Oasis ever since the song Wonderwall came out and lately I was pleasantly surprised to hear the latest solo single from Liam. The song itself reminds me a bit of old Oasis hits but the honesty of the lyrics is relatable especially for those that have hurt people along the way.
My nieces are all in school now and it has been a bit of an adjustment for them in transitioning into preschool/kindergarten. Some of the girls had an easier time but the youngest one was not feeling too positive about it. There wasn’t much I could do to help them in making the transition easier but I felt that I could surprise them with some homemade sushi. Going out for sushi is great and I love it but it has been a bit expensive especially with the rising costs. The sushi took some time to make but to see the smiles on their faces was worth it.
Although my first attempt at making a korokke was a lot better than what I had expected, I wanted to revisit the recipe and make some improvements. This time around, I had added a bit more seasoning and shrunk the size so it’s a bit more suitable for children to eat as well. During my first attempt, the korokke was closer to a patty but I decided to shape it closer to a tater tot to appeal to my nieces.
I am still mastering the art of frying items but one of the things that I am slowly getting better at is controlling the temperature. I don’t own a deep fryer so this was done using the pan which took some trial and error. I would fill the pan up with about an inch thick of oil and before I would start frying I would toss some panko into the oil to see if it bubbles up.
With the extra potatoes lying around the kitchen, I decided to try something new after watching a travel show. When I had visited Japan for the first time, I actually did not try korokkes which just gives me the reason to go back as soon as possible. For those that are not aware, korokke is basically croquettes with a Japanese twist.
As I was searching for recipes online, I came across this recipe that seemed relatively easy to follow. The results turned out better than I had expected but I think I will need to add more seasoning next time I make it as my family prefers richer tasting items.
With the gloomy weather, I was pleasantly surprised when I stumbled on Chipits Bake Bar by the beaches. It’s a pop-up shop that offers free cookies until July 16th where you can either customize your own cookies or choose one from their set menu. I liked the fact that while they are promoting their products, they are also adding a charitable component where for each bag of cookies they give out, a meal will be donated to the Daily Food Bank.
I had trouble with choosing the combinations that were available so I ended up deciding on the Salty/Sweet Cookie from their set menu and I really didn’t know what to expect. The cookies took about 10-15 minutes to bake and they were super soft which is exactly how I liked them.
With summer finally upon us, I decided it was time to make good use of ingredients that are in season. I personally prefer coffee flavoured cupcakes but my nieces just love strawberries. I have found that strawberry flavoured cupcakes usually just involved strawberry icing and a vanilla bottom which is a bit boring. After doing some research, I found this recipe where it requires fresh strawberries. The recipe was easy to follow but I had to decrease the amount of icing sugar in the buttercream icing. I found that with 3.5 cups of icing sugar was just too sweet especially with the strawberry purée but the caveat is that with icing, you need the sugar to stabilize the frosting.
For a first attempt, it was better than expected but I think after testing this recipe out, I will need to make some tweaks especially with the strawberry base.
Although strawberry purée was integrated in the batter, I found that the flavour was not strong enough but adding additional purée would generate more liquid. If I were to make this again, I think I will need to simmer the purée over the stove in order to reduce excess liquid. The summer has just started so hopefully I will get the chance to attempt this again…..
I can’t believe it is April already but time flies as cliché as the saying goes. With the weather in Toronto switching between hot/warm/cold, I was craving some comfort food and chicken katsu came to mind. For those that are not aware of what chicken katsu is, it is basically the Japanese version of a chicken cutlet where you are using panko as the breading instead of the typical bread crumbs.
Panko gives the chicken a nice crunch but not overly heavy feeling that you get from cutlets that are more breading than the chicken itself. The sauce itself can be bought or homemade and they are both just as delicious. Check out the recipe. I highly recommend this for an easy weekend meal.