Creative food craft ideas
I can’t read anything related to these, and have no specifics, but this is the most adorable bread I’ve ever seen. Here at Happy Rainbow. Spotted on pinterest. Looking for more Kawaii recipes
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The above link is not longer valid, but we found this recipe Bread bears on the blog Not Quite Nigella. These adorable kawaii bread bears can be added to kids lunch boxes and Bento-style lunches.
We found some great Bento Cookbooks 
too.
That ordinary bottle of tomato sauce in the fridge can do a lot more than sit beside a sausage. With a few simple additions, you can turn basic squeezy-bottle tomato sauce into smoky BBQ-style sauce, spicy dipping sauce, garlic tomato mayo, burger sauce and more.
There is nothing wrong with a good old bottle of tomato sauce.
It goes on sausages, meat pies, hot chips, burgers and probably quite a few dinners we’d rather not admit were assembled in five minutes.
But sometimes plain tomato sauce is just a little… plain.
The good news is that you don’t need to buy six different bottles of specialty sauce to make dinner more interesting.
That basic squeezy bottle of tomato sauce can become the base for all sorts of quick homemade sauces.
A spoonful of this, a splash of that, a little stir and suddenly you’ve got something that tastes considerably more interesting than what came out of the bottle.
And because you’re mixing it yourself, you know exactly what you’ve added.
For each of these recipes, start with ordinary tomato sauce—the ketchup-style sauce you’d squeeze onto chips, sausages or burgers.
You can use:
The recipes below are very forgiving, so taste as you go.
Different brands vary quite a bit in sweetness and acidity, so you may need slightly more or less of the other ingredients.
This is probably the easiest way to turn ordinary tomato sauce into something that tastes much more like a proper BBQ sauce.
Mix everything together until smooth.
Taste and adjust.
For more smokiness, add a little more smoked paprika.
For more tang, add another splash of vinegar.
This is a very handy one when you’ve run out of BBQ sauce halfway through dinner.
If your tomato sauce needs a little more personality, chilli fixes that very quickly.
Stir everything together.
Start with one teaspoon of chilli sauce and taste before adding more.
You can always make it hotter.
You cannot easily make it un-hot once you’ve been enthusiastic with the bottle.
This is ridiculously simple and particularly good with chips or wedges.
Mix everything together and leave it for 10–15 minutes before serving if possible.
That gives the garlic time to flavour the sauce.
If raw garlic is too strong for you, use a small pinch of garlic powder instead.
This one is brilliant on burgers and sandwiches.
If you’ve made your own mayonnaise, this is also a lovely way to use it.
[LINK TO ORIGINAL HOMEMADE MAYONNAISE ARTICLE]
Mix everything together until smooth.
For a tangier sauce, add the pickle juice.
For a stronger burger-style flavour, add a little more mustard.
This is one of those sauces that makes a very ordinary burger suddenly taste much more deliberate.
This sounds a little unusual until you try it.
The tomato sauce gives sweetness and tang, while mustard keeps it from becoming too sugary.
Whisk everything together.
Taste and adjust with a little extra mustard if needed.
If you like pickles on burgers, this one is for you.
Mix everything together.
Leave it for 10 minutes before serving so the pickle flavour can work its way through the sauce.
This is especially good on burgers and hot dogs.
This is a very easy way to give tomato sauce a completely different flavour.
Stir everything together.
Start with half a teaspoon of curry powder.
Taste and add more if you want a stronger flavour.
It has a slightly retro feel to it, and honestly, I’m quite happy about that.
This is such an easy idea for BBQs or casual entertaining.
Take one bottle of tomato sauce and turn it into four or five different dipping sauces.
Serve them in little bowls with:
Suddenly one basic bottle of tomato sauce looks like you’ve created an entire condiment bar.
Which is considerably more impressive than admitting you were simply trying to use what was already in the fridge.
If you don’t want a full recipe, use these combinations:
Tomato sauce + smoked paprika + Worcestershire sauce
Tomato sauce + Sriracha + lime
Tomato sauce + mayonnaise + mustard
Tomato sauce + pickle juice + mustard
Tomato sauce + honey + Worcestershire sauce
Tomato sauce + curry powder + lemon
Tomato sauce + garlic + black pepper
This is the easiest mistake to make.
You don’t need tomato sauce plus mustard plus honey plus garlic plus chilli plus Worcestershire sauce plus pickles all in the same bowl.
Choose a flavour direction.
Then add one or two things.
Taste.
And adjust from there.
The goal is to make the tomato sauce taste better, not make it unrecognisable.
This isn’t really about pretending a supermarket bottle is suddenly fine dining.
It’s about making more of what you already have.
Instead of buying separate bottles of burger sauce, spicy sauce, smoky sauce and dipping sauce, you can start with one basic tomato sauce and change it depending on what you’re serving.
It’s cheaper.
It reduces the collection of half-used condiment bottles taking over the fridge door.
And you can control exactly what gets added.
That last part is especially useful if you’re trying to pay more attention to what is actually in your food.
Sometimes the easiest homemade recipes aren’t about making everything from scratch.
They’re about taking something simple and making it better.
Using the Google chrome browser and its translator, these are bread bears a Japanese man made for his daughter. There is a link to the recipe but I’m not sure if the translator will be good enough. The blog post is hard enough to understand.
Thanks! I always knew there was a way to translate pages through Google, but could never find it…
Here is a simplified version of the recipe listed here – http://kitchen.yaplog.jp/yaplog/RecipePopup.blog?blog_id=1126624&extension_id=976&kind=popup
I kept all the measures metric like the original recipe.
Kuma-chan Pan (Little Bear Bread)
200g Bread Flour
10g Sugar
3g Salt
60g Water
60g Milk
10g Butter
1/2 Teaspoon Dry Yeast
1. Warm the milk to just below boiling in a heavy pan. Place the flour and salt into the bowl. Add the milk, lukewarm water, sugar, and yeast. Combine into a smooth dough.
2. Knead the butter into the bread and form a ball. Allow to rise in a warm place until doubled in size.
3. (Just noting how much the dough should double via the picture)
4. Place the dough on a rolling mat. Cut off one gram and divide it into 20 pieces for the ears. Divide the rest of the dough into 10 pieces. Allow them to rest for 15 to 20 minutes on a damp tea towel.
5. Gently dampen the dough all around. Lightly press the two ears each onto the head. (The dough is easier to handle when slightly damp.)
6. Gather up the sides of a tea towel to form channels, placing the dough inside the channels, and allow it to rise until doubled in size once again.
7. If you don’t have a tea towel instead, place the dough on parchment paper-lined cookie sheet. (If you don’t have paper, spray it with water.) Cover loosely with plastic wrap as it rises. (For baking, you’ll be using the paper-lined cookie sheet)
8. For Brown Bears – Preheat the oven to 220 C, lower to 190 C and bake for 15-20 minutes.
For White Bears – Preheat the oven to 190 C, lower to 160 for the first 10 minutes, then lower 130 for the last 5-10 minutes.
(Know that ovens and bake times will vary)
Draw on the face with a food coloring marker.
This recipe is so cute. I may just have to try it.
Adorable… and Schala, you’re my hero. I’m making some of these this weekend! I have a friend who just had a baby boy, and I can’t resist taking these to her.
Thank you Schala!!!
This is so stinkin’ adorable!!
You’re welcome guys! I’ve studied Japanese enough that I could handle the recipe. Do read the link though for the pictures. They really help to flesh out the details.
these are super cute. I love them.
I have had the recipe properly translated, and published it in English here:
http://www.enjoylivingsustainably.com/2011/05/cute-bear-kuma-chan-japanese-bun-recipe/
Enjoy!
(Obviously the copyright of the images and recipe remain with the original author, but I cannot find a way to contact them to ask their permission for republishing.)