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Monthly Archives: September 2011

This is really tasty! The cake, flavored with matcha, is rolled up with red bean cream. There are versions that use adzuki straight up, or cut with a little yoghurt, but the red bean fresh cream combination is so delightful cold from the fridge, and the drier genoise pairs well with the extra moisture of this filling. It’s light on the tongue and packed with flavor, plus a little texture from the red bean bits. Too easy to wolf down 3 and still want more, I say. Dangerous…

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Bananas take on a lovely deep flavor when baked, releasing their juices and caramelizing on top. There is nothing quite like a house perfumed by sweet roasting bananas. Too bad they look like they’ve emerged on the losing end of a fight, all soft, bruised and black in places. My gracious guests’ only comment was that it was very good. This is a dessert for people who can appreciate inner beauty.

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1 Fuji, 2 Royal Galas, 2 Granny Smiths

In our country of eternal summer, the changing seasons evoked by this rustic fruit tart makes up a large part of its appeal. It appears in other blogs with impromptu visits from friends, farmer’s markets, and weather cool enough for dough to survive more than 2 mintues out of the fridge. I try to create these experiences by making galette.

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It feels pretty awesome to make home made marshmallows. Part of the fun is getting to handle them – nothing quite compares in terms of airy-light bounciness. I coated them in pure cocoa powder. The mallow fluff didn’t stick as much as many recipes said they would, I wonder if I did something wrong… They set up beautifully in the fridge after 4 hours, despite being a bit softer than commercial marshmallows. I’d definitely make these again, in other flavor variations. Matcha coating perhaps, or covered in bittersweet chocolate – something that can offset the sweetness.

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