Crispy Marshmallow Cookies (2-Ingredient Recipe) - Video Recipe

If you just bake marshmallows, it will be one-ingredient cookie XD

Very crisp like meringue cookies but way easier to make!!!
No whipping required.


https://www.youtube.com/watch?v=ciylE15wd90

You can top with mixed nuts, chocolates, candies, etc…

With almond, 1 cookie is about 10kcal ;)



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Crispy Marshmallow Cookies

Difficulty: Super Easy
Time: about 1hr

Ingredients:
marshmallows
unsalted almonds

Directions:
1. Preheat the oven to 248F (120C).
2. Line the baking sheet with parchment paper. Cut marshmallows into quarters using kitchen shears and place them an inch apart.
3. Bake at 248F (120C) for 15 minutes. Remove from the oven and quickly press in the almonds while the marshmallows are soft.
4. Bake again in the oven at 248F (120C) for 45 minutes. Leave to cool in the oven for about 15~30 minutes. They are perfectly crisp when they are slightly golden, so remove from the oven to cool then.

You can store in an airtight container at room temperature for about 2 weeks :)

↓レシピ（日本語）
http://cooklabo.blogspot.com/2016/04/2.html
---------------------------------

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Fluffy Matcha Cupcakes with Red Bean Sauce - Video Recipe

Chiffon-like fluffy Matcha cupcakes with red bean sauce. Perfect WAFU combination ;)


https://www.youtube.com/watch?v=vZltUWKYwxg

Instead of using a lot of sugar and butter, I used white chocolate. So the sweetness is very delicate and perfect for those who don't have a sweet tooth!!!



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Fluffy Matcha Cupcakes with Red Bean Sauce

Difficulty: Easy
Time: 1hr
Number of servings: 4 medium (2.4inches/6cm) muffin cups

Ingredients:
A
* 60g (2.1oz.) chopped white chocolate
* 60ml whipping cream *room temperature
* 2 tbsp. unsalted butter *room temperature
2 egg yolks
1 tsp. rum *optional
B
* 2 egg whites
* 1 tbsp. sugar
C
* 3 tbsp. cake flour
* 1 tbsp. Matcha powder
Anko (Azuki Red Bean Paste)
powdered sugar

Directions:
1. Place A over hot water and mix until smooth. Remove, then mix in egg yolks and rum.
2. Place egg whites and sugar in a bowl, then beat with an electric mixer until stiff glossy peaks form, for about 4-7 minutes.
3. Add 1/3 of the Meringue (2.) in (1.) and mix well. Add the rest then mix for 7 or 8 times.
4. Sift in C and mix well with a spatula.
5. Preheat the oven to 356F (180C). Put the batter (4.) into the cups up to 50% full. Then spoon the Anko into the cups. Put the rest of the batter (4.) up to 80% full.
6. Bake in the oven at 356F (180C) for 15~18 minutes.
7. Place the cakes on a wire rack to cool completely. Dust with powdered sugar to finish.

レシピ（日本語）
http://cooklabo.blogspot.com/2016/04/blog-post.html
---------------------------------

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Kasujiru (Sakekasu / Sake Lees Miso Soup) using Turnips for Vegetarian - Video Recipe

Kasujiru is eaten during the cold season. It is similar to Miso soup, cooked with Miso (soybean paste) and Sakekasu (Sake lees).


https://www.youtube.com/watch?v=n-470m_A72Y

Sakekasu is leftover bits of the Sake making process, rich in nutrients, having a high value of beauty and health effects :)



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Kasujiru

Difficulty: Easy
Time: 40min
Number of servings: 6-8

Ingredients:
800g (1.8lb) turnips with greens
200g (7oz.) Konnyaku (yam cake)
100g (3.5oz.) carrot
4 Shiitake mushrooms
2 Aburaage (deep-fried tofu pouch)
1200ml Dashi stock: https://www.youtube.com/watch?v=ObUMAxtnCCA
100g (3.5oz.) Sakekasu (Sake lees)
4~5 tbsp. Miso (soybean paste)
Shichimi-togarashi (seven flavor chili pepper) if you like

Directions:
1. Tear Konnyaku into chunks with a spoon or your hands. Boil from water then drain.
2. Wash Aburaage with running water (to remove excess oil), drain well, and cut into thin strips.
3. Cut turnip bulbs into wedges. Chop turnip greens coarsely.
4. Thinly slice the carrot (cut into thin rounds, half moons, or quarter rounds depending on the size of the carrot).
5. Thinly slice Shiitake mushrooms.
6. Put Dashi stock in a large pot. Add turnip wedges, carrot slices, Aburaage, and Konnyaku, then cook for 15 minutes. Meanwhile, dilute the Sakekasu and 4tbsp. of Miso in a little bit of broth to prevent lumping.
7. Return the diluted Sakekasu and Miso to the soup. Add Shiitake and turnip greens, then cook for 5 minutes. Taste and add more Miso to adjust the flavor.
8. Serve in a dish and sprinkle with Shichimi-togarashi (seven flavor chili pepper) if you like.

*the green leaves of turnips are where most of the nutrients are found

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/03/blog-post_25.html
---------------------------------

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