Pink Daifuku

I used to think that daifuku is nearly impossible to make at home. I have seen a few videos on how to make this little morsel traditional way, I have also seen the modern way of making it with a special electric daifuku maker, which I don't think I would ever bought this gadget, as I have no idea what else it can do other then crushing the rice into a sticky, shiny glutinous mass. When I browsed for the recipe, I was so surprised that it can actually be done in almost no time at all. All you need is microwave, and in less then 10 minutes you will be able to enjoy the simple taste of Japanese snacks.

Daifuku
Recipe adapted from a pretty girl name, Lolo :)
makes 10 - 12

1 cup Michiko flour
2½ tbs sugar (or use 1/4 cup as her recipe ask for)
2/3 cup water tiny drop red food coloring, optional
10 - 12 teaspoons ready made azuki bean paste (available at the Japanese store)
1/2 cup cornstarch

Prepare the filling: take about 1 tsp azuki bean paste and form a ball, repeat until you have about 10 to 12 balls.

Sprinkle the cornstarch in  a clean kitchen counter top.

In a heat proof bowl, add michiko flour, sugar, water, and red food coloring, if using. Mix well. Cover the bowl with plastic wrap, and microwave for about 2 minutes. Remove from microwave, carefully lift the plastic wrap and give the dough a quick stir. Wrap and return to microwave for finish cooking, about  2 minutes. Cautious ... the bowl is hot!!!!!

Empty the content directly onto cornstarch. Flour your hands, working quickly pat the dough to flatten it a little. Cut into 10 to 12 portions. Fill each portion with azuki bean, and enclose the filling (see the video). Repeat with the rest of the dough. Arrange daifuku on a serving dish and serve at once.

David Lebovitz's Buttercrunch Toffee

To make this delicious and addicted sweet concoction, you will definitely need a candy thermometer.  I also must let you know base on my own experience that,  once you start to boil the sugar, make sure to watch it carefully, and if you never experimented to make toffee before,  don't even leave the stove. The first time I made it, I burnt the caramel. At the time, the temperature of the bubling sugar seemed  to go very slow (180F), so I decided to sit down near my kitchen island (away from the stove) and browsed for some ice cream recipes. Before I knew it, the whole kitchen was full of smoke, and the caramel turned black, my thermometer already read nearly 400 something degrees. I had to redo it, but definitely learn my lesson. So, when I start to boil the sugar, I don't leave the stove at all. Just starring at it, until the temperatur read 300F as the recipe ask for.

Buttercrunch Toffee
Recipe adapted from David Lebovitz's book, The Perfect Scoop
makes 400 grams

135 g toasted almonds, chopped
1 tbs water 
60 g butter
100 g sugar
2 tbs brown sugar
1/8 tsp baking soda
1/2 tsp vanilla extract
80 g  cup chocolate chips

Place 1/2 cup of chopped almond in a baking sheet (do not grease the baking sheet) and form an 8 inch circle in even layer.

Place candy thermometer in a small heavy-duty  sauce pan, add sugar, butter, and water. Set the pan over medium heat. Cook until the temperature reaches 300 degrees F. Remove from the heat, quickly stir in vanilla extract and baking soda. Do not over stir (mix).

Immediately pour the toffee into almond circle, spread with spatula if necessary so that the circle is completely covered with toffee. Scatter the chocolate chips on top, and leave to melt for about 2 minutes, then spread evenly using spatula. Sprinkle the remaining 1/2 cup almond directly on top and pressing them lightly into the chocolate. Cool completely until the chocolate is harden. You might want to cool it in the refrigerator if your room temperature is on a warm side. Once the chocolate is harden, break it  into pieces and store in an airtight container for up to 2 weeks (mine was pretty much gone the day it was made).

Ottolenghi's Zucchini and Hazelnut Salad

This zucchinis salad is the perfect and my kind of salad. I just love the the taste and the smell of grilled vegetables. What a perfect salad to welcome summer.

I always inspired by Ottolenghi's beautiful dishes. If you have his book, then you'll know what I mean. I have two of his book, Plenty and Ottolenghi: the Coobook (can not wait for his newest book, Jerusalem). I can not get over looking at every recipes and not being tempted of making it. I have made a lot of his recipes, and never seemed dissatisfied, especially his salad recipes. I seem to like them all, since they are unpretentious, healthy and most importantly delicious. Most of his salad recipes are very simple to make, but some does require a little bit of times for the preparation. For examples, to grill vegetables, is not exactly fast thing to do, compare to chopping lettuce. So, if you plan to make this salad for a large number of guess, I think it's better to grill it way ahead.
If you want the original version of this salad, use 7 small long zucchinis, omit the red chili pepper, use mix of green and purple basil instead of parsley. For the vinaigrette, omit the parsley and garlic, and replace the olive oil with 2 teaspoon of hazelnut oil instead. Then serve it with thinly sliced parmesan cheese.

Zucchini and Hazelnut Salad
recipe adapted from Plenty by Yotam Ottolenghi
makes 4 servings

10 - 12 small round zucchinis (I used zucchini custard white)
1/4 cup roughly chopped flat leaf parsley
1 red chili pepper, seeded - thinly sliced, optional
1 tbs olive oil
1/3 cup roasted and unsalted hazelnut, roughly chopped

Parsley and balsamic Vinaigrette:
2 tbs extra virgin olive oil
2 tsp finely chopped Italian parsley
1 small garlic, minced
2 tsp balsamic vinegar
salt and pepper to taste

Preheat your grill pan over medium high heat. I use a cast iron grill pan that I have been using so many times, so it is naturally becoming nonstick. But, if you are concern that vegetable is going to stick, oil your grill lightly.

Mix all ingredients for the vinaigrette in a small bowl. Set aside while preparing the zucchinis.

Cut zucchinis in half (lengthwise), place them in a bowl. Drizzle olive oil, then toss the zucchinis make sure they are all well coated in oil. Grill on both side until zucchinis are done but still retain a bit of crunchiness.Transfer into salad bowl, add parsley, red chili pepper if using, then drizzle with parsley vinaigrette, toss well. Divide the salad among serving plates, and sprinkle in some hazelnuts before serving.