Dorayaki are a delicious Japanese treat, but unfortunately much more expensive and harder to find over here in the UK – so I decided to try making my own! Usually red bean paste would be used as the filling, but I decided to go for something a little different and made a green tea crème patissière to sandwich the two pancakes together – mostly down to the fact that I’d bought matcha powder recently and wanted an excuse to try it out!
This meal is both healthy and delicious but also very quick to make, so perfect if you’ve got in late from work and want a pick-me-up!
As I’ve never really cooked with aubergine before, I thought I’d challenge myself to make something with it. This suddenly became an even greater challenge when my boyfriend confessed he didn’t really like aubergine – and of course this was after we’d already bought it! Luckily he loved it in the end – I hope you do too!
I’ve been wanting to make my own soup ever since I bought my hand blender earlier this year, but I’ve not actually got around to it until now… So without further ado, let me introduce my very first soup – spiced squash and apple!
As I was feeling a bit under the weather when I made this, I wanted something warm and comforting, but also vitamin-rich to help boost my immune system. Butternut squash is great for this as it’s high in antioxidants and vitamins A and C.
My lovely boyfriend made us some veggie tortillas tonight – and they were delicious!
Read on to find out how you can make your own!
Following on from my theme park post, here’s a little something I made this weekend – a healthier take on traditional fish and chips.
I’ve been wanting to make sweet potato fries for ages. Somehow they just remind me of Autumn. Possibly it’s the pumpkin-like colour?
I used salmon to go with the chips, but you can use whatever kind of fish suits your tastes.
While I was in Japan a few years ago, I visited a fast-food chain called “Mos Burger” – and fell in love with their amazing vegetarian “kinpira” burger. Kinpira is traditionally made with carrot and burdock root, but as I couldn’t find any burdock root I’ve recreated this meal using carrot and red and yellow peppers. You could also use parsnips instead of the peppers for a different taste; just add them slightly earlier than you would for the peppers.
In an effort to eat healthier, tonight we had a tasty yet healthy salad!
Salad’s aren’t just for summer – this one’s lovely in the autumn as half the ingredients are cooked. It’s a great contrast of hot and cold, and colourful too!
After making my pumpkin puree, what better recipe to use it in than spiced pumpkin loaf?
It’s similar to the Starbucks version but so much cheaper, and it’s great in packed lunches.
I hope you enjoy making this too – let me know how you get on!
I’ve never made pumpkin puree before, but I thought I’d give it a go as I’m planning on using it in my next recipe.
It takes a while to make, but it’s worth it as it’s a really versatile ingredient that can be used in lots of other dishes.
You can also freeze it, so it doesn’t matter if you make too much.
Little Panda Chef 