Wednesday, May 23, 2007

Yogurt cool

First off let me thank KDS who seems to be on a "no-reply to comments" mode for the advice about computers. I let Takumi know and we are getting my computer running better. Thank you!

I am racing around today so it must be Wednesday!

No sewing either yesterday nor today and I still need to help a friend with some translating so I just look longingly at my Wonky quilt sitting in the corner calling to me. Too bad. Maybe tomorrow.

So I guess it's a recipe again. I made this a couple of days ago and it is well received. It is one of the things Leiya wants me to make for her when she comes back to visit next month. It makes a nice summer dessert so give it a try!

Yogurt Cool

Plain yogurt -- 300 ml (1 1/4 cup).
Milk ---------200 ml (1 cup)
Cream -------200 ml (1 cup)
Gelatin ------1 or 2 tablespoons
Water -------3 tablespoons
Sugar -------40 gms (3 tablespoons)
1 can of pineapple (about 8-10 slices)
  1. Warm milk and sugar, add soaked gelatin
  2. Whip cream and add yogurt
  3. Add milk, sugar and gelatin mixture
  4. Add 3 tablespoons pineapple syrup
  5. Add cut-up pineapple
  6. Stir and refrigerate 2 hours or more
In a pinch I've used canned mandarin oranges but pineapple is better.

I know that recipes are a pain to do when they come from other countries. In thirty years of cooking, I've had very few recipies that I've been able to adapt from American recipe books. Just can't get the ingredients. Lots of American recipes in magazines etc. call for instant or packaged things and so I have a lot of trouble cooking from American recipes.

In Japan everyone uses scales and weighs their ingredients and I find this a pain too. Just use a measuring cup! But Japanese and American measuring cups actually hold different amounts (the Japanese holds less). So... most of my recipes are a bit iffy. If you have more yogurt, throw it in. If you don't have enough cream, well a bit off won't hurt. If you like it sweeter, add the sugar.

Hope this suits your taste buds!


Mrs. Goodneedle said...

I would have to say that a little less in American measuring cups would make for healthier Americans. This recipe looks cool and refreshing. I had to laugh where you suggest improvising to make the recipe work... last evening I was talking to my daughter on the phone, she was dictating a recipe to me without measurements or even an oven temperature, she had received it from a friend of her mother-in-law's. The recipe concluded with this: "if there's not enough sauce make more". Gotta love recipes like that!

anne bebbington said...

Here in the UK we too use weighing scales and measuring jugs an until we went metric everything was Imperial pounds (lbs) and ounces (ozs) Liquids were measured in fluid ounces (flozs). The first time me eldest tried to make one particular recipe of mine the question rang out.... "What are flozzies Mum?" I had to stop and think first and then eventually stop laughing to be able to explain what a fluid ounce was - obviously from that day on they are 'Flozzies' in our house even if the kids are taught in metric measurements now :o)

JudyL said...

That looks yummy. I love pineapple so that's getting added to my grocery list for next week. Thanks!

KDS said...

Your "Comment" button problem seemed to be only some temporary glitch which was solved soon as others had noticed. But otherwise I too have noticed that blogger isn't too nice many a times.

Luna said...

MMM it sound delicious ! We don´t use measuring cups here in Germany.
But fortunately you write the recipe in ml.thank you :-)
I had a comment problem too in Patch blog but Gattina helped me.
I´m not very good with computer...
Have a nice day !

Luna said...

Tanya, I read your former posts and comment the last.
To the kitchen post, I can say to you that I´m also always dissatisfied with my kitchen. I want to change it every day but I do not create it.

Connie said...

My friend who's from Japan tried to share her recipe for tiramisu that she makes with Japanese measurements and she brought her scale to my house to make it easier. Still it was a difficult transition. So I understand what you wrote in your post. I never did get that recipe made.