Sweet Recipes x3, Sushi x2, and Monday with Rae

Banana-nut butter toast as I write this 🙂

Alternative Title: This Should Be 3 Separate Posts But It’s Not

  • Miso soup with tofu
  • Green tea

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Sushi is my love.

  • Alaska Roll with avocado and sesame sauce
  • Rainbow roll with avocado, tuna, and salmon, crabmeat and avocado

Mmmm, look at all of that avocado! I learned that I LOVE inari, which is stuffed bean curd.

  • Mango frozen yogurt
  • Frozen yogurt parfait with homemade cookie crumbs, cream puff, sliced almonds, cereal, organic pumpkin flax granola

My parfait on the right was filling, tangy, crunchy, and absolutely delicious. A great way to end the outing!

Mom made lasagna and caesar salad that night, as well as beef noodles inspired by something we saw at a Japanese festival.

At the Japanese festival that we went to a couple weeks ago, there were lots of performers who sang and danced, as well as tons of vendors.

I made quiche one of those days and served it on a bed of quinoa with spinach and cheddar.

Desserts! Check out these three beauties, from top to bottom or right to left:

  • London Fog vanilla cake
  • Blueberry-almond cake
  • White chocolate cheesecake

Earl Grey Cake

Lightly adapted from: http://siftandwhisk.com/blog/earl-grey-cake-with-chocolate-lavender-frosting/

INGREDIENTS

  • 1 cup milk
  • 1 vanilla bean
  • 4 bags Earl Grey tea
  • 3 cups (360 g) all-purpose flour
  • 2.5 tsp baking powder
  • 1 tsp finely-ground Earl Grey tea leaves
  • 1/2 tsp salt
  • 1 cup (225 g) unsalted butter, room temperature
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature

INSTRUCTIONS

  1. Add milk to saucepan. Split vanilla beans and scrape seeds into milk. Add pod to saucepan and simmer over medium heat. Remove pan from heat. Add tea bags and steep, covered, for 20 minutes. Remove tea bags and squeeze to get as much liquid as possible into the milk. Remove vanilla bean pod. Re-measure milk, and if it has reduced, add enough milk to make a full 1 cup. Cool to room temperature.
  2. Preheat oven to 350 degrees. Grease cake pan and add parchment paper.
  3. Whisk dry ingredients together (flour to salt).
  4. Cream butter and sugar until pale and fluffy, or around 6 minutes. Add eggs one at a time, mixing until fully-incorporated after each addition. Scrape sides of bowl if needed.
  5. Pour in flour in three additions, alternating with tea milk. Mix until flour is just combined.
  6. Pour batter into cake pan and bake for 40-45 minutes, or until cake tester comes out clean. Cool in pan for 15 minutes, then place on wire rack. Enjoy!

This white chocolate cheesecake was from a massive ‘Baking Masters’ book from Grandma. These were so popular!

Almond cake was my usual recipe, using almond meal and maple syrup, with extra blueberries and almond slices.

Smoked salmon quiche with Laughing Cow cheese and mozzarella

Seline busted out the deep fryer and whipped up this plate of fried chicken wings and shoestring fries – all by herself. Go Seline!

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Healthy veggie dishes prepared by Mom include bok choy, yuca, and kabocha.

Here’s that quiche again! We used a whole-wheat crust from the store. Next challenge: making my own pie crust 🙂

(We all know that’s probably never going to actually happen)

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Do you like flourless chocolate cake desserts? This was probably one of the easiest I’ve ever made.

Delicious blueberry-banana smoothie and more of the zucchini-brie quiche. So many fresh market ingredients in this meal!

Favourite Blueberry “Ice Cream”

Lightly adapted from Oh She Glows’ new cookbook!

INGREDIENTS

  • 3/4 cup unsweetened almond milk
  • 1/4 cup frozen blueberries
  • 1 large frozen banana, chopped
  • 1 tbsp cashew butter
  • 1/4 tsp vanilla extract
  • sprinkle sea salt
  • 1/8 tsp cinnamon, or to taste

TOPPINGS

  • berries
  • hemp hearts
  • sliced banana
  • almond butter
  • coconut shreds or flakes
  • granola

INSTRUCTIONS

  1. Combine ingredients in blender.
  2. Blend on high until creamy.
  3. Pour into bowl and serve with toppings.

I had sushi at Hanamori Sushi with Dad and Grandma another day. I ordered way too much for the three of us, and really stuffed myself to the maximum. I felt really uncomfortable for the rest of the day.

Lynh Cafe brunch involved bone marrow soup, mussels with garlic bread, delicious crispy French fries that I devoured, and a wonderful fish velouté for my entree. It came topped with scrambled eggs and was served with a fresh salad. You can see it in both of the right-hand side corners. I ate so much bread this day – it was irresistible with the creamy garlic mussels sauce.

A couple things made by Mom 🙂

And a random yoga picture that I found on my computer. For some reason, I never posted this?! I’m the second one from the left, wearing the blue tank top and capris. We did this way back in April and the photo’s been sitting on my desktop since. Does that ever happen to you?

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Textbooks that I’m now in the process of selling. Since taking this photo, the bottom three books are all gone! Yay!

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Bye, guys!

11 thoughts on “Sweet Recipes x3, Sushi x2, and Monday with Rae

  1. I also make some posts WAY too long. I’m just lazy to separate sometimes, hahaha!

    Anyways, I’ve been SO deprived of sushi it’s not funny. I did have miso soup during my wisdom tooth recovery period but that does NOT count the delicious, ricey and chewy texture of the rolls you get! 😛 The Japanese festival looks like so much fun too! I’m jelly of all the amazing food and festivities you indulged in!

    Liked by 1 person

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