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Pork miso soup (Ton-jiru or Buta jiru) ブヒ汁
Ingredients for serving 2 ～3
: 60g thinly sliced pork belly
: 60g ground pork
: 60g carrot
: 80g daikon radish
: 1 or 2 sato-imo (Taro potato. You can just use normal potato)
: 5 inch gobo (burdock)
: 50g konnyaku (Devil's tongue)
: 100g ~ 200g enoki mushroom
: 2 1/2 US cup (600ml) water or dashi stock
: 1 tbsp sake
: 2 1/2 tbsp miso.
Perfectly Made Sushi Using A Sushi Kit - How To Make Sushi Series
Choc-Berry Ice Cream Torte
Ingredients:
- 410g can Wattie's Peaches Sliced in Clear Fruit Juice
- juice from 2 oranges
- ½ x 2L tub Tip Top Strawberries and Cream Ice Cream, softened
- 220g bottle Cottee's Choc Whizz
- 24 lady fingers (Savoiardi biscuits)
-
cocoa (optional)
- Peach and Strawberry Coulis
- 1 punnet strawberries
- reserved peach slices
Preparation:
- Lightly grease a 12cm x 22cm loaf tin and line with cling film, leaving enough hanging over the sides to cover the tin later.
- Drain peaches, reserving the juice. Add the orange juice to the reserved peach juice. Dip 8 lady fingers into the juice, allowing them to soften a little in the juice and lay them across the base of the lined loaf tin.
- Spoon half of the softened Tip Top Strawberries and Cream Ice Cream over the biscuits, flattening it out with the back of the spoon to cover the biscuits. Squeeze Cottee’s Choc Whizz over the ice cream. Dip more lady fingers in the peach juice and lay them over the choc whizz. Repeat with the ice cream and choc whizz and finish with a further layer of lady fingers.
- Wrap the cling film over the tin to enclose the torte. Place in the freezer for 5 hours or overnight.
- Remove the ice cream torte and allow to stand for 5 minutes before turning onto a serving platter. Leave for a further 10 minutes. Dust the top with cocoa if wished before slicing. Serve with the peach and strawberry coulis. Peach and Strawberry Coulis
- Remove the hulls from the strawberries. Place the strawberries and reserved peaches into a food processor and blend until smooth.
