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Sunday 28 December 2014

My Japanese Styled Lunch



I was scrolling down my posts, and they seemed to be getting a bit long and tiresome.... I will update more often :P and keep it at a manageable length. 

I have always been intrigued by the Japanese way of food styling. From my observation what makes it unique is its cuteness , edibility, combined with a  messy factor. The bowls are petit, bright and colourful.   The presence of fork, spoons, makes it edible. Sometimes they will place a plant of some home grown fresh herb in the back ground. The meal itself doesn't need to be of a complicated nature, but looking at it gives you such irresistible happiness, that all troubles seemed to slip your mind.  It is physically and emotionally calming. 

Today I improvised an recipe again ~ I based it on a biscotti recipe found on epicurious. The rosewater extract really adds the sweet romantic note. 


Rosewater & Cranberry Chocolate Biscotti

  • 1 cup sugar
  • 1 stick unsalted butter, melted
  • 3 tablespoons brandy
  • 2 teaspoon rose water extract
  • 1 cup dried cranberries
  • 1 cup 70% dark chocolate chip
  • 3 large eggs
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in chocolate chips, cranberries and eggs. Stir in flour, baking powder, and salt until just combined. 
Chill dough, covered, 30 minutes.
Preheat oven to 350°F with rack in middle.
Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
Cut loaves into 3/4-inch slices with a serrated knife.
Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

Enjoy ~~~



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