March 26 th ( Sun )   10 : 00 ~ 14 : 00

 April 8 th ( Sat )   10 : 00 ~ 14 : 00

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Eat. Laugh. Love. ✨ Reikocakes Cooking Studio

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Beauty of Life resides in Simplicity — on Valentine’s Day

Ossau Iraty 

Brie De Meaux

 Stilton

Risotto all’Amarone

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Forget not that the earth delights to feel your bare feet

and the winds long to play with your hair.

— Khalil Gibran

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Chilled Beet Cream

Spring Roll : Fig Compote, Marsala Wine, Stilton Cheese

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Braised Chicken, Chestnuts, Wild Mushrooms, Carrot Pilaf

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Chocolate Terrine, Lemon Sorbet, Kimquat with Sauternes

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Baguette Chocolat – Pistache

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Milky Pistachio Cream which I received from my customer Jennifer worked so well for creating this baguette.

Thank you Jennifer for the sweet gift !

Eat. Laugh. Love. ✨ Reikocakes Cooking Studio

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Dream big and beautifully.

Dream freedom, fulfillment, wellbeing and harmony for all life.

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In 2023, we will gather and co – create joy and happiness. 

Thus we add more and more beauty to our dreams.

Are you ready ?

I Look forward to sharing many precious moments, smile and laughter with you.

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Eat. Laugh. Love. ✨ Reikocakes Cooking Studio

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Macarons, Christmas Cake….. Ending the busy day with a glass of Barolo

Eat. Laugh. Love. ✨ Reikocakes Cooking Studio

On Christmas We Co – Create Joy, Friendship and Peace

Earl Grey Bavarois Christmas Entremet

At Sunrise This Morning -8℃

Eat. Laugh. Love. ✨ Reikocakes Cooking Studio

Christmas Baking for donation

Eat. Laugh. Love. ✨ Reikocakes Cooking Studio

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For Claire

Eat. Laugh. Love. ✨ Reikocakes Cooking Studio

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Out beyond ideas of wrongdoing and rightdoing there is a field.

I’ll meet you there.

When the soul lies down in that grass

the world is too full to talk about.

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— Rumi

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Kabocha Pumpkin Theme

Baguette Dough turned into Various Dressed Flat Bread 

Green Lentil and Kabocha Pumpkin Salad

Kabocha Pumpkin Cream Caramel

Eat. Laugh. Love. ✨ Reikocakes Cooking Studio

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Auspicious Morning

At Sunrise   17th November 2022

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Eat. Laugh. Love. ✨ Reikocakes Cooking Studio

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Outside temperature minus 1 degree this morning.

I jumped into the ice cold ocean.

I didn’t know that I can do this 😁

Eat. Laugh. Love. ✨ Reikocakes Cooking Studio

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Don’t depend on death to liberate you from imperfections.

You are exactly the same after death as you were before.

Nothing changes.

You only give up the body.

If you are a thief, or a lier, or a cheater before death, you don’t become an angel merely by dying.

If such were possible, then let us all go and jump in the ocean now and become angels at once.

Whatever you’ve made of yourself thus far, so will you be here after.

And when you reincarnate, you bring that same nature with you.

To change, you have to make the effort.

This world is the place to do it.

Change yourself, and you have done your part in changing the world.

Millions of people never analyze themselves.

Mentally, they are mechanical products of the factory of their environment.

Preoccupied with breakfast, lunch and dinner. Working and sleeping. 

And going here and there to be entertained.

They don’t know what or why they are seeking.

No why they never realize complete happiness and lasting satisfaction.

By evading self analysis, people go on being robots, conditioned by their environment.

True self analysis is the greatest art of progress.

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— Pramahansa Yogananda

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As long as autumn lasts,

I shall not have hands, canvas and colours enough to paint the beautiful things I see.

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— Vincent Van Gogh

Eat. Laugh. Love. ✨ Reikocakes Cooking Studio

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Create from the Heart

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This menu was custom-made for my beloved participants.

It was such a joy to host this event.

Thank you so much for joining 🙋🏻‍♀️

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Love & Gratitude,

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Eat. Laugh. Love. ✨ Reikocakes Cooking Studio

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Full Moon with Jupiter

小さいぽっちがジュピター

Eat. Laugh. Love. ✨ Reikocakes Cooking Studio

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The beauty of life right in front of my eyes

And so it is…✨

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Live quietly in the moment and see the beauty of all before you.

The future will take care of itself…

— Paramhansa Yogananda

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Eat. Laugh. Love. ✨ Reikocakes Cooking Studio

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My Old Memories of London 🇬🇧 Scone Recipe

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愛しのクラリッジズホテル。🇬🇧

もう随分と昔のこととなりました。

辛かったあの頃の毎日は、

今となってはもう再び体験することはできない

大切な大切な、

キラキラとした宝のような思い出です。

私がいた当時はキッチンにミックジャガーが見学に来たり。

マイケルジャクソンのための砂糖と油分抜きのデザートを提供したり。

シャロンストーンのバースデーケーキをルームサービス担当が間違ったお部屋に運んでしまって、

彼女からケーキが来ないとクレーム電話が入って

ペイストリーキッチン中大わらわになったり。

ロイヤルファミリー御用達、各国著名人が常に滞在する

プレスティージャスなホテルです。

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そのクラリッジに15年以上前に私がいた当時使った

大切なスコーンレシピを

もう何年も前にワークショップでご紹介しました。

そこへご参加になった方から今回手順についての

お問い合わせをいただいたので、

その方へのお返事も兼ねて今回こちらで

皆様に公開することにいたしました。

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あれから随分と様変わりしてしまいましたが、

それでもなお奥深くてミステリアスな霧の都ロンドン。

思い出もいっぱい詰まったあの土地に

恋焦がれる気持ちは

昔も今も全く変わりません—-

Scones

Ingredients

Makes about 8~10 scones of 5cm diameter round 　

All the ingredients should be chilled in the fridge after weighed.

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 pastry flour or all purpose flour              200g

granulated sugar or cane sugar                40g

baking powder                                             16g

unsalted butter                                             40g

   milk                                                                 70 ml

 whipping cream                                           70 ml 

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( For milk and cream, please use a scale to measure rather than a measuring cup )

牛乳と生クリームの計量は軽量カップではなくはかりを使ってください。グラム表示で大丈夫です。

シンプルに見えるレシピですが、シンプルなレシピこそ、

材料の質と、行程の一つ一つを慌てずゆっくり丁寧／確実に行うことが

完成度の秘訣です。

イングリッシュ伝統の味、どうぞお試しあれ〜

1. Put all the dry ingredients and cold butter in the food processor, blitz until the mixture becomes sand texture.

粉類と冷たいバター角切りをフードプロセッサーで砂状になるまで攪拌する。

2. Transfer the mixture into a bowl and add wet ingredients.

ボールに移し、牛乳と生クリームを加える。

3. Mix with a scraper until all the wet ingredients are absorbed in the flour.

スケッパーで水分が粉類に全て吸収されるまで切るように混ぜる。混ぜ終わりはボロボロした感じ。

4. Press the mixture with your hands and combine.

手を使い、ボールの側面に生地を押し付けてまとめる。

5. Transfer the dough on the surface.

生地を台に取り出す。

6. Roll out the dough to approximately 15 X 15 cm square.

麺棒でおよそ１５X１５センチに伸ばす。

7. Cut the dough into half and place one on top of the other. Then roll it out again to 15 X 15 cm.

Repeat process 6 and 7  three times.

生地を半分に切り、重ねる。それを再び麺棒で１５X１５センチに伸ばす。

６〜７の作業を合計３回繰り返す。

8. Wrap the dough with cling film and chill it in the fridge minimum 1 hour. Maximum overnight.

生地をラップに包み、冷蔵庫で１時間〜一晩寝かせる。

9. Cut out the dough with a ring cutter. Thickness of the dough should be 2~2.5cm.

Here I used 5cm diameter round.

I like my scone to be petit rather than giant.

円形カッターで生地を抜く。ここでは５センチの抜き型を使用。生地の厚さは２〜２.５センチ。

それ以上の厚さにすると焼成時に膨らんだ後スコーンのトップがずれ落ちてくるので注意する。

抜き型は粉をはたきながら、なおかつ生地を上から潰さないように気をつけながらひねりを効かせて丁寧に抜く。

10. Transfer the scones onto a baking sheet.

Try not to touch the side of the scones with your fingers too much, as it can prevent the scones to rise in the oven.

Egg wash the top.

Bake in the preheated oven at 400 F /200 ℃ for approximately 12 mins.

Check the baking point by cutting one of the scones into half if uncertain.

ベーキングトレイに生地を乗せる。

抜いた生地の側面はなるべく触らないようにする。

生地のトップに塗り卵をする。側面に卵がつかないようにする。

予熱したオーブン４００F／２００℃で約１２分焼く。焼き時間はスコーンの大きさによって変動するが、焼けたかどうかは一つ割ってみると良い。

注意：焼き過ぎはパサつきの元！

11. Ready to eat !　出来上がり！

Eat. Laugh. Love. ✨ Reikocakes Cooking Studio

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