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Wednesday 30 April 2014

飛騨高山(Hida Takayama)




日本看樱花的梦想应该是在我会唱童谣-小木马时就立下的:我要骑着那小木马,骑着小木马走天涯。。。 美国看明星印度看菩 日本郊外看。。。这首童谣到现在还会背呐。原来小小梦想也要事隔三十多年才能圆梦。
这次乘着复活节假期和老公相约去日本庆祝我们的周年。虽然知道日本樱花多数都从三月头开始盛放,我们也只有期望 在某处的樱花能等到我们。很幸运的,飛騨高山就在我去的那两周花正盛放,要不是一早定了酒店,恐怕那个期间较好的酒店一早都已被订满了。

非常喜欢高山这个古老的小镇,很有自己的特色。除了风景宜人之外,食物也超正的。一点也不夸张的说在这里吃到最好吃的牛(Hida beef)。

我不会写游记,只能和大家分享一些照片。。。看图说故事,看图懂心情。



Ryokan oyado koto no yume
http://www.kotoyume.com/english/





















逛功川早市时,看到台湾aunty们在这档买了很多柿子和菓子,我也跟风买了,真的好好吃喔!

在兰花cafe吃到住家式的castella,很高兴,好吃


在这家餐厅尝到Hida beef “tobi grade”真的太赞了。值得一提的就是这个南瓜布丁也是这家驰名的甜品。我找天也要来试试做这道甜品


“Hida Beef took the top prize at the 8th National Competitive Exhibition of Japanese Beef, also know as the "Olympice of Japanese Beef"where high-grade cattle(Japanese Black)from around the country compete once every 5 years. The finely textured,tender meat is marbled with a beautiful,cherry-blossom pink color and is noted for the high-quality,sweetness of its fat and well-rounded flavor. The pedigree was created over many years and bred on the beautiful natural surroundings of Hida,“



Restaurant LE MIDI
2-85 Hon machi Takayama City Gifu 506-0101
TEL&FAX 0577-36-6386



Thursday 10 April 2014

Orange Cardamon Upside-Down Cake (香橙豆蔻翻转蛋糕)








昨天和Eileen聊着聊着,到小拇指个月的主。“香橙”看是简单,但是真正坐下来想要做一个香橙食谱头脑里除了香橙戚,香橙jelly我就想不到其他的了。忽然Eileen说我去做香橙乳酪蛋糕吧!放下电话大概也到了中午时分,乳酪蛋糕没有做出来,为了填饱肚子转了计划变了十几个水粿出来(下次才上贴子)。

乘着今天还有多一天假,就来继续我的香橙project,弃了cheesecake idea,换来了简单的焦糖香橙翻转蛋糕。顺便可以把kitchen torch拿出来玩一下。


Orange Topping
30g butter
¼ cup brown sugar, firmly packed
2 oranges, cut into slices

Cake
125g butter
160g caster sugar
2 eggs
210g self raising flour (sifted)
40g almond meal
2 tsp ground cardamom
¼ cup milk + ¼ cup orange juice

Method:
Orange topping :
Blend soft butter with brown sugar (do not over mix) and spread over base of greased  (line base and side) 18cm round cake tin.
Arrange orange slices and over brown sugar mixture.

Cake:
Cream butter and sugar until pale and fluffy, add in egg one at a time. Beating well after each addition.

Fold in flours and  alternately with the liquid until well combine and smooth.

Tips:
When the cake is cooled, sprinkle with sugar and use a kitchen torch to brulee the top


Recipe adapted from: Best Recipes.com.au