persimmon muffins & houtou udon

persimmons are alllllllllllllllllllllllllllll over the place.

but not all are edible. trees are so orange polka dotted with yummy looking persimmons but are those are actually tasteless.

apparently, the owner has to control the number of persimmons so that enough nutrition goes into each fruit and makes it sweet.

needless to say, with persimmons growing everywhere, supermarkets are also selling them at low price when they are so in season.

I laid eyes on a pack with the half price sticker yesterday! hmmmmmmmmmm it was sweet and soft, so much so it is easier to scoop the flesh out with a spoon. but this funny friend of mine, says he doesnt like sweet ones, the crunchy ones taste better. >.<

i cant possibly gobble down the whole pack of these no matter how yummy they are, so i made muffins with them so somebody would eat them too.

used 2 persimmons for 8 muffins. divide fruit into 16 slices

since they are tart enough, just slightly warmed them in the pan, added 1 tablespoon each of maple syrup & rum.

hotcake mix 200g

milk 150ml

eggs 2

preheat oven to 200deg C.

mix everything up, pour into muffin tins, top each muffin with 2 slices of fruit. leave the juices for later.

bake for 10min, brush the juice over each muffin, bake for a further 3 to 5min.

voila~

these were so irresistable i had 2 for my morning break!

Dinner tonight was houtou udon (3cm thick udon noodles =) i like!)

miso based, with fresh burdock strips, pumpkin, carrots and pork slices.

there are many styles of cooking houtou udon, but adding pumpkin is Yamagata style.

Also, there is shoyu based broth & miso brased broth at the same time.

the miso broth came along with the pack i bought.

and potato salad

i am so full again.

summer was a time i really had very little soup.

now that i am slurping so much soup on cold nights, i feel soooooooooooooooo filled up after dinner.

gotta control salt intake!