Fish Trip Cafe

This is a classic Japanese dish.

The combination of sweet & savoury miso sauce and silky textured aubergine is just so delicious.

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— Deep Fried Aubergine with Sweet Miso (serves 2) —

1 tablespoon sesame seeds

1 aubergine

Oil for deep frying

3 tablespoons miso paste (mideum-coloured)

3 tablespoons granulated sugar

1&1/2 tablespoon sake (rice wine)

Some chives, finely chopped

Raspberry & White Chocolate Cupcakes.

As sweet as my cat.

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— Raspberry & White Chocolate Cupcakes (12 large cupcakes) —

100g butter, softened

100g caster sugar

2 eggs

80g white chocolate, melted

50ml milk

150g plain flour

1 teaspoon baking powder

24 fresh raspberries

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— for the raspberry buttercream —

100g butter, softened

150g icing sugar

40g fresh raspberry

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Some raspberries for decoration

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Preheat the oven 340F/170C.

Place the butter and sugar in a large bowl, beat together until light and fluffy.

Add the eggs one at a time and beat well.

Add the melted white chocolate and milk, mix everything.

Sift together the flour and baking powder into the bowl and fold into the mixture.

Line a 12 hole muffin tin with paper cases. Place 2 fresh raspberries into each cup. Spoon the mixture into the paper case.

Bake for 20-25 minutes until lightly golden. Transfer to a wire rack to cool completely.

To make raspberry butter cream, Place the raspberry in a small sauce pan with 1 tablespoon of water and cook over medium heat and mush with a fork. Pour the raspberry sauce through a fine mesh strainer to take out the seeds.

Place the butter in a bowl and beat until light and fluffy. Sift in the icing sugar and beat together, add the raspberry sauce and mix well.

Place the buttercream in a piping bag and pipe the buttercream on to of the cupcakes and decorate as you like.

Kitchen.

I’ve been busy for a couple of weeks and didn’t have enough time to be in the kitchen.

I decided to make a homemade pizza this afternoon, in my kitchen.

Knead the dough, cut the tomatoes and bake it in the oven.

Relaxing and soothing.

Kitchen is my favourite place.

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— Prosciutto & Rocket Pizza (2 x 10 inch round pizzas) —

— ingredients for pizza dough —

200g plain flour

1/2 tablespoon dry yeast

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 tablespoon olive oil

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— ingredients for the topping —

2 tablespoons olive oil

2 cloves garlic, minced

10 slices prosciutto

200g cherry tomatoes, halves

100g grated mozzarella cheese

60g wild rocket leaves

2 tablespoons Balsamic vinegar

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Place the dry yeast and sugar in a bowl, mix in 120ml lukewarm water. Set aside in a warm place for 5 minutes, until bubbles appear on the surface.

Place the flour, salt and olive oil in a different bowl, add the yeast mixture and mix together.

Transfer the dough to a floured surface board and knead for about 5 minutes.

Make the dough into a ball, place on a floured tray under a clean, dump cloth and set aside in a warm place for 40 minutes.

To make the garlic oil, place the minced garlic and olive oil in a small bowl and mix until well combined.

Divide the pizza dough into 2 balls and roll out on a floured surface board to 10 inch rounds.

Brush the baking tray with olive oil and lay the round bases on the tray.

Spread the garlic oil and top with grated mozzarella, tomatoes and prosciutto.

Bake in a preheated 220C/425F oven for about 15-20 minutes until topping is golden and the base is crispy.

Top the pizza with the wild rocket leaves and spoon over the Balsamic vinegar to serve.

Huge flowers in the night sky.

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— Wasabi Mayonnaise Chicken Skewers (8-10 skewers) —

2 teaspoons wasabi paste

2 tablespoons mayonnaise

400g chicken thigh

Salt and papper

Some chives, finely chopped

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Mix the wasabi paste and mayonnaise in a small bowl. Set aside.

Trim the excess skin and fat from the chicken thigh, cut the chicken into bite sized pieces.

Thread the chicken onto bamboo skewers, lightly season with salt and pepper.

Grill for 4-5 minutes each side until cooked through. Coat the wasabi mayonnaise mixture on top side of the chicken skewers, and then grill for another 2 minutes.

Sprinkle with the finely chopped chives.

This is my favourite sesame cookie.

Light & crunchy texture and the subtle nutty flavoure are so addictive.

I feel like a happy bunny.

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— Sesame Cookies —

50g sesame seeds

140g plane flour

40g ground almonds

70g sugar

110g butter, softened

1 egg york

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Roast the sesame seeds in a dry frying-pan over medium-low heat until golden.

Grind the roasted sesame seeds roughly in a mortar and pestle.

Combine the flour, ground almond and ground sesame seeds in a bowl. Set aside.

Place the butter and sugar in another bowl and beat together until smooth, add the egg york and mix well.

Add the flour mixture into the butter mixture and mix to form a smooth dough. Wrap in cling film and chill in the refrigerator for 2 hours.

Preheat the oven to 340F/170C.

Roll the dough out on a floured work surface to about 0.3 inch. Cut out your favourite shapes and place on the baking sheets.

Bake for 15 minutes until lightly golden. Cool on a wire rack.