Coconut oil was used in oil lamps in India before they had electrical lighting.
In the mood for something a bit different? These seaweed bites will do the trick, while dosing you with your daily portion of iodine! Highly addictive and sweet enough to have as a dessert.
The cookies were adapted from a recipe by Kiuchi Yuki-san
I don't buy bread anymore, since i've discovered the joys of home-baking! I still like to go to my neighbourhood bakery though, to get ideas and inspiration. My latest bread experiment, is pretzels.
You can find black breads in some japanese bakeries, though it isn't common here in Montreal. If available, I wonder if people would buy them. Unfortunately, black is synonymous with 'burnt' and 'rotten'.
Those who think this way are missing out! Black bread is as good as any other bread, and will please the dark abyss, that is your stomach.
This recipe was adapted from Alton Brown's. I'm still new at baking, I'm learning a lot about it. It's great to have so many resources online to learn from! These pretzels are best eaten on the same day!
I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.
I baked a similar bread for my dad a few weeks ago. He's truly the best dad, whenever me or my sisters ask for help, he always says yes. No hesitation, ever. He wouldn't ever think of refusing, the thought probably never even crosses his mind. Can't say how thankful I am to have someone like that in my life. Because of everything he does for me, once in a while I bring him some raisin bread.
If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver \"les menus de margo oliver\"
It's simple to make, and you can replace the raisins for cranberries or even chocolate chips for a different taste! If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.
Introducing, my basic black bread recipe. This bread is super light and fluffy, it's great great for morning toast or sandwiches.
I've been reading up a lot about bread, there's so many kinds out there. I wanted to understand how the ingredients we add, can change the texture of the bread. Also read about the differences in temperature, to knead or not to knead etc.
Truth is, it depends on the type of bread you want.
I wanted to make a sandwich bread with a light crumb, the kind that bounces back when touched.
The one I made this time has more fat, which in turn makes it softer and fluffier. The fat that you use will also change the texture/taste of the bread. A lot of people wont like the idea of adding 'fat' to a recipe, know that fat isn't synonymous with unhealthy. Too much of it can be bad, but in moderation there really isn't anything to worry about. It also depends on what fat you choose, there are good and bad kinds of fat.
There are many things you can do to help soften your bread, like brushing the outside with a little oil or fat. Do this as soon as you take it out of the oven, it will make the outside less crunchy. You can also substitute nut milk for the water, if you want a richer taste. There are so many different things to think about when baking!
I made this loaf for a brunch I had with friends, we wanted to have fondue with a set I got as a gift during the holidays. We cut the loaf into cubes, and dunked them in! Soft bread is perfect for fondue!
So there you have it! A basic black bread!
Black sesame ice cream bars, because it's starting to get warmer in Montreal! I want something sweet, nutty, refreshing and BLACK to eat! Need to goth-up my insides.
Ok, so it's not black. Grey is fine though, grey is gorgeous. There should be more, naturally grey, foods.
Making crusts is always an ordeal for me, most of the time i don't have the ingredients to make it. A lot of recipes call for graham crackers, or dates. While I often do have dates, i don't have an endless supply of it. Was wondering if there was something i could do with oats, i always have a TON of steel cut oats on hand.
I looked up recipes for oat-based crusts, and found this awesome one by Lauren Goslin from 'oatmeal with a fork'. Her recipe called for olive oil, but I swapped it for coconut oil. Coconut oil suits desserts perfectly, assuming you like the taste of coconut . The flavour can be pretty strong.
As for the black sesame ice cream, this is actually my 3rd attempt. First one was good, made it with silken tofu and coconut milk. Didn't have any silken tofu left for this batch, so gave bananas a go, and it worked out great too!
Being able to make black sesame ice cream at home makes me happy. Now that Japan is so far away, and that kombinis aren't 5 minutes away anymore. AH I miss the convenience of Kombinis.
Black sesame chocolate cookies with a wasabi glaze? Yep, you heard right!
A few days ago was 'international chocolate chip cookie day'. Apparently there's a day for everything? How annoying. It was hard to ignore, had images of cookies on my twitter feed all day. So despite today not being a day devoted to cookies, I decided to go ahead and make some anyway, because yolo.
I don't know if you guys ever had this, the 'wasabi flavoured chocolate' that Lindt makes. I had some for the first time a few years back. I was intrigued by it, it's a strange idea. If you're used to having wasabi with sushi, wasabi mixed into anything else just feels weird. Why would anyone want that in a dessert? Goes to show, that sometimes it's a good idea to play around with flavours. Mixing tastes you like together will not always yield good results, but in this case, it did.
I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking with it, I decided to just apply it after in the form of a glaze. People were saying that the taste fades significantly when heated, didn't want that! Wanted a wasabi 'punch-in-the-face' taste.
It doesn't taste too strong, and like 'Lindt wasabi chocolate bars', it adds just the right amount of kick! It isn't a 'punch-in-the-face', level of strong though, don't worry. I know not everyone likes that.
The cookie base was adapted from 'oh she glows' 's Double chocolate chunk cookies recipe. Visit her fantastic blog for more recipes!
Halloween is coming up, this blog has a lot of recipes that are perfect for it. Here is a short list of my favourite ones - Black yaki gyoza Basic black bread and Black pasta. Those recipes weren't holiday-specific, but these cute pumpkin cookies sure are! They're super soft, and easy to prepare.
Been a while since i've baked cookies.
I felt like making sweets, and since it's pumpkin season I decided to get one and make something with it.
I like these a lot, because they're not too sweet - I have coconut sugar to thank for that. Coconut sugar has a more complex taste, caramel-like. I would suggest using that if you have it, if you don't you can substitute it with any other sugar. Coconut sugar will make your cookies a darker shade of orange, almost brown. I think it fits nicely with the toned-down colour of the pumpkin seeds. If you want a bold orange colour, use white cane sugar instead.
I'm going to a themed halloween party this year, don't think these will fit with it. I'll be eating these all week instead!
I've always liked making things from scratch - especially when i'm cooking. I enjoy the process; making it myself means that i control the quality and quantity of each ingredient. In the last couple of years, I've removed most pre-made cleaning and hygiene products from my life: I make my own shampoo, deodorant; toilet cleaner, kitchen cleaner; I also make my own toothpaste.
Making it yourself is cheaper, and you're not burdened by wasteful packaging. Chances are, you already have all of the ingredients at home to make it; there's really nothing to it. The recipe consists of: baking soda, foodgrade bamboo charcoal powder, coconut oil and peppermint oil (also food grade.) You can omit the bamboo charcoal to make your own toothpaste; it will work just as well. If you want black toothpaste to match your black-everything though, this is a must. If you want some, make sure to get it from a reliable source. If you're a hardcore minimalist, you can also brush your teeth with a simple 'baking soda and water' paste - though the saltiness can be overwhelming. Adding coconut and peppermint oil, makes for a better taste and texture. In colder climates, your toothpaste will solidify; scraping some onto your toothbrush can be a challenge. Put the jar near a heater for 5 minutes or so, to help soften it down.
Baking soda you can purchase in bulk; you can use to make a ton of products. I use it almost everyday on the boat: to polish metals, clean unclog drains etc. One day i will make a post about cleaning products, for now, enjoy the bamboo charcoal toothpaste recipe! Awaken the Ohaguro in you (be assured that the bamboo charcoal wont really stain your teeth.)
You can order your own bamboo charcoal powder from Taketora, it's where i got mine.