My mum makes the best Russian fudge in the hole world. She would often make batches at a time and wrap them up as gifts. This is a twist on that recipe, and I am making her a batch for mothers day. She loves Ginger!

gluten free, vegan

https://www.mindas-kitchen.com/

Goes down well with a warm cup of tea

i just typed the correct measured but it have typed automaticly no 1 in front of the recipe amount i dont no whats wrong with this .

A little, easy recipe :) I was looking at a recipe for dango and found that I could use silken tofu and sweet rice flour. I found a mango tofu dessert in my fridge and decided to try it out instead of regular silken tofu. The result is tender, lightly sweet mango flavoured dango! I didn't have bamboo sticks so I served them as dessert gnocchi ^^

Inari sushi has been one of my favorite dishes since childhood. The rather concentrated, but delicately balanced sweetened soy sauce with the sushi rice is the perfect match! I prep this as a snack for picnics.I used the economy grade packets of aburaage. I buy them cheap and stock them in the freezer. Use the golden ratio of 1 tablespoon of sugar, sake, soy sauce, mirin to 100ml of water. This makes it easy for you to calculate when increasing the amount. For stewed dishes, I suggest using dashi stock for best results. Recipe by Naomoka

I used to make easy spritz cookies but decided to arrange the cookies as a gift for hina matsuri. As usual it's hassle free but I wanted to make something that looks a bit elegant and sophisticated.It's better not to use vanilla essence or butter if you want to maintain its Japanese flavor. Please enjoy the anko and matcha flavor. Recipe by Yuu choco mama

At New Year's, I have senmai-zuke, but I end up getting tired of it. So, I wanted to think of some delicious way to use it up. Last year, I made this, and it was quite good, so this year I made it again.This time, I made 12 pieces.Senmai-zuke doesn't have a uniform size, so adjust the amount of shrimp accordingly. Recipe by Shampoo hat

This is based on a similar recipe a friend shared with me.If you have cultured butter, please try using it! It tastes different After adding the butter, mix it well so that it will not stick to the bottom! Please finish the cake within 4~5 days or store it in the freezer. Recipe by John Lee Cooker