Shout out to the Shizenkan Lodge, a highly recommended accommodation for all budgets.
http://www.niseko-backpacker.com/
This was my first trip to Japan and I didn’t quite know what to expect. I heard it was clean and you had to know some Japanese or it would be difficult to communicate with the locals. The place was absolutely spotless, and that wasn’t just because I was the first guest for the season!
This little beauty straight out of the oven is great for all occasions. I love corn chips and nachos makes it acceptable to eat corn chips for dinner! This recipe is very versatile and a vegetarian option can be made just by substituting the meat for refried beans. Happy eating!
The simplest, yet yummy pasta sauce you can make. This recipe is stripped down so even the most novice of cooks can get a great result. It’s very versatile so once you build a bit of confidence you can add some of your own special ingredients to make it a real winner that you can call your own.
A fresh recipe that is versatile enough to go with almost everything or add some fresh seafood and it becomes a stand alone meal. It’s traditionally found as an accompaniment for Asian style meals, especially a Thai Curry or have it with a fresh leafy green salad for something different. Super easy, super quick, super tasty!
People think that just because they can not draw or paint or play a musical instrument well they are not “artistic”. Maybe so, but that’s notion is not as important as the idea that everyone has the ability to create and be creative! Use all your senses and your imagination and have fun, it’s great for your physical and mental well being!
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Once you have gained enough confidence in the kitchen it’s time to start being more creative! Use different herbs and spices, play around with different ingredients and different combinations of ingredients, go all out fusion!
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Looking at different recipes can be very confusing and many people are discouraged because they believe they are not good at cooking. I’m here to tell you that you can do it! If you have ever made a salad before then you can make all of the meals in the cooking basics series.
I’ve broken down cooking into two basics steps, once you follow the pattern you can breakdown other recipes into these two steps as well. Like most things to be successful you need plenty of practice and good preparation helps too. So keep these things in mind and tell me about your successes!
Whenever putting some meat into a dish for a stir fry or a warm salad or similar, a quick marinade can make a world of difference to the flavour of the meat. This takes 5 seconds to do and can also help with retaining the juices of the meat. I’ve used chicken only for demonstration purposes, but you can use whatever meat you like including seafood.
This is very basic and generic with only the addition of salt, pepper, soy sauce and cornflour / corn starch, so I challenge you to create your own combination of herbs and spices.
A simple demonstration on how to make your sauces and gravy without getting any lumps in it. We are use a common thickening agent cornflour / corn starch, the secret really is to prepare it in a small bowl before hand with some water. Mix it in the bowl first to get a nice consistency before adding it into your sauce or gravy.
Here is a good tip for you to cut up one onion in three different ways. We make large pieces of onion that would be suitable for stir frys. Thin sliced onion that go great for salads, fried rice and noodle dishes. And finally we chop up some diced onion for everything else.
Good for you living promotes healthy, guilt free meals that do your tongue and your body a favour.