Category Archives: Tools and kitchenware

Breakfast Experimental Tools and kitchenware

Banana waffles- made with banana muffin batter

Looking for more ways to use my waffle maker, I decided to try using my favorite banana muffin recipe with it to make banana waffles.

They turned out surprisingly beautifully! They were crisp when cooled, and soft on the insides. It was almost like eating only muffin tops! Not only that, they also came off the waffle plate cleanly so cleaning was easy.

Another plus: waffles take less time to cook if you only want to make a few. And you can spice it up by adding chocolate chips, blueberries, walnuts etc. if desired.

Like muffins, they get soft after they have been sitting around for awhile, so I reheated leftover waffles in the iron again before eating them, and they regained their former crispiness. I also tried freezing and reheating them in the iron with the same results. I suspect reheating the frozen waffles in a toaster would give the same effect. (Just like cooking Eggo waffles from the freezer aisle. )

You can find the banana muffin recipe here, but instead of baking them in cups, place about two tablespoonfuls in the waffle maker and cook as you would normally when making waffles.

Fusion Healthy cooking Japanese food Recipes Tools and kitchenware

Tajine nabe

Tajine pot

Tajine nabe seems to be very popular in Japan now, with frequent appearances on TV and in special displays in stores. There are constantly new recipes popping up here and there, iand t is hard to miss the craze.

You would be led to think that Tajine pots were invented in Japan with the way they are promoted here with large signs saying “Made in Japan”, and pictures of Japanese ingredients floating around them. In fact, Tajine pots originated in Morocan cuisine, and are used to simmer dishes and stews of meat, beans, and vegetables.

The Japanese version of the tajine is used mainly for steaming foods. It is heralded as a new healthy way of cooking in which foods are steamed in very little water, and so they retain more of their vitamins and nutrients. And of course, oil is not needed. The food is often cooked with only a little salt or soy sauce for flavour, and when eaten, can be topped off or dipped in a sauce, such as ponzu, soy sauce or sesame sauce.

Cooking Tajine nabe is an easy process. Simply arrange the desired vegetables and meats on the base, add salt or sauces if desired, add a little bit of water, close lid, and heat on the stove until steam comes out of the pot, and ingredients are cooked to desired consistency.

Mushroom, carrot, fried tofu (atsuage), and slices of bacon (before/after cooking)

Cabbage layered with bacon, and carrots with meat balls (before/after cooking)

Some popular ingredient include:
Cabbage with bacon slices slitted between leaves
Eggplant slices layered with minced meat
Lotus root (renkon) slices layered with a minced meat mixture
Mushrooms, leek, bean sprouts, garlic, and slices of pork

Slices of eggplant layered with garlic miso