Fish Trip Cafe

Mango has a beautiful cheerful colour and a scent.

I bought it and made this mango pudding to cheer me up.

Used soya beans milk for extra full of beans.

This pudding texture is silky rich, and it has simply wonderful mango flavour.

It also a non-daily dessert and suit vegetarian.

When I’ve finished a cup, I became cheerful like a mango.

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— Chilled Mango Soya Milk Pudding (5 cups)—

2 medium to large ripe mangoes

100ml soya milk

50ml soya single cream

50g sugar

3 gelatine leaves (or agar agar for a vegetarian)

Some soya single cream for drizzle on top

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Soak the gelatine leaves in a water until soft.

Peel and stone the mangoes and cut into small cubes. Place the mango in a blender and make a smooth mango purée.

Place the soya milk, 50ml of soya cream and sugar in a pan and slowly bring to the boil over medium heat, stirring occasionally until the sugar has dissolved, then remove from the heat.

Squeeze the water out of the gelatine leaves, add to the pan and stir until the gelatine has dissolved.

Add the mango purée into the pan and mix well.

Pour the mixture into small cups. Cool and then chill in the fridge for couple of hours until set.

Drizzle some soya single cream on top and serve.

Christmas is coming. It’s a time to keep eating.

I can kind of understand how the feeling of foie gras goose at this time of the year. But how can I resist a beautiful christmas pudding with brandy butter in front of me?

So, I made super healthy dish for my stomach tonight and prepare for the Christmas dinner.

This Korean origin “Sesame & Garlic” seasoning goes well with many kind of vegetables. I picked up Wake seaweed and bean sprouts today’s recipe. Because Wakeme is amazingly healthy ingredient. It’s very low-calorie, rich in vitamins & minerals (cleanse the blood) and has a high iodine content which is great for controlling metabolism. The effectiveness of this iodine is doubled when the seaweed is eaten with oil.

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— Seasoned Wakame & Bean Sprouts (Serves 2 : side dish) —

3 tablespoons dried wakame seaweed flakes

150g bean sprouts

1 tablespoon sesame seeds

1 clove garlic, peeled

2 tablespoons sesame oil

1/4 teaspoon salt

1/2 small chili, very finely chopped

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Soak the wakame flakes as it directed on the package. Drain rehydrated wakame flakes and set aside.

Add the bean sprouts for a large pan of slightly salted boiling water, cook 30 seconds. Drain the boiled bean sprouts in a colander, cool down and set aside.

Place the garlic, sesame seeds and sesame oil in a mortar, crush and pound them.

Place the wakame, the bean sprouts and the seasoning (in the mortar) in a bowl then add the salt and chili.

Mix everything well in a bowl and serve in a small plate.

A total lunar eclipse occurred early this morning.

Unfortunately, London was covered by the thick snow clouds and I couldn’t see it in the sky.

I saw a picture of the lunar eclipse on a TV, it was a beautiful orange colour.

Also, today is the day of winter solstice.

I need to eat a pumpkin.

It’s a Japanese tradition to eat pumpkin in the winter solstice, and if you eat it you will not catch cold through the winter (maybe). Because pumpkin is a nutritious vegetable and good source of carotin. It warms you up on a cold day.

I decided to make a recipe which is used pumpkin today.

The dish came out well, it’s a beautiful orange coloured dish like the lunar eclipse.

Natural sweetened creamy pumpkin sauce match to the butter sautéed fresh sage leaves.

And I feel warmer now.

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— Pumpkin & Soya Milk Pasta (Serves 2) —

200g pumpkin, chopped small pieces

8 fresh sage leaves

1/4 onion, finely chopped

150ml soya milk

200ml chicken stock

2 tablespoons butter

Salt and black pepper

Some vegetable oil

200g pasta

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Place the butter in a frying-pan and heat over medium heat. Place the fresh sage leaves into the heated butter and cook until crispy (about 30 seconds each side. Don’t make them brown). Remove them on a kitchen paper.

Add some oil into a frying-pan, and sauté the finely chopped onion over medium heat until soft. Add the chopped pumpkin and mix. Add the chicken broth and bring to a boil. Reduce the heat to medium-low and cook for 15 minutes, stirring frequently, until the broth became half amonut. Set a side to cool.

Ladle the broth mixture into the jug of a blender and blent until smooth. Please the broth purée into a frying-pan and add the soya milk over medium heat, stirring until heated through.

Seasoned with salt and black pepper,

Cook the pasta as directed on the package, mix with the pumpkin sauce.

Finally, crashed the sautéed sage leaves (keep 2 leaves for garnish), mix with the pasta. Top with the sautéed sage leaf.