multiple recipes

Seiyuu Junon Vol.2 –Shimazaki Nobunaga Interview on Cooking

countdown to zakki’s birthday (Dec.6): 3 D A Y S 

“After coming to Kyoto and living by myself, I’ve often cooked or made desserts. When I lived with my family, I never did anything like cooking though. I missed my mother’s cooking after leaving my parents, so I asked for the recipes thinking that I would try making them and surprisingly, I actually did (laugh). That was the trigger leading me to cooking. I like Chinese food so I make mapo tofu, mapo eggplants, and chili shrimp especially often. Also, I really like the cheese cake tart and apple pie that my mother makes and I’ve made them multiple times with the recipes I received. For the cheese cake, I use strained yogurt (*similar to greek yogurt*) instead of cream cheese. (*so specific xD*)

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Harry Potter Cookbook:

  • Title: Harry Potter Pumpkin Pasties!


  • Yield: n/a
  • There are multiple Harry Potter recipes posted under my ‘hp cookbook’ tag.
  • Image and recipe source are the same.



Pie dough (OR: You can cheat with two sheets of pre-made pie dough. Saves quite a lot of time and effort.)

  • 2 ½ cups flour
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 ½ sticks of butter, cut into 1 inch squares and chilled
  • 6 to 8 tablespoons ice water

Pumpkin pie filling:

  • 3 eggs
  • 1 egg yolk
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ½ cups milk
  • ½ heavy whipping cream
  • 2 cups pumpkin puree (1 16 oz. can)


  • NOTE: This recipe produced far too much. I recommend halving it, but I didn’t here because writing “½ egg yolk” would have felt silly.
  • OR: You can use whichever pumpkin pie recipe you like.
  • OR: You can cheat by buying and pre-made, already cooked pumpkin pie. Yay for shortcuts!


  • Note: You should do this and/or the pumpkin filling a day ahead if you’re doing them both from scratch.

Pie dough!

  • Mix the 2 ½ cups flour, ½ teaspoon salt,  and 1 tablespoon sugar. 
  • Add the 1 ½ sticks of butter (in cubes, remember?), and then mix  until the butter is incorporated into the flour and broken up into pea-sized pieces.
  • Add six tablespoons ice water and continue mixing until the dough starts to hold together. If necessary, add the two remaining  tablespoons.
  •  Form the dough into two balls. Wrap in plastic and flatten them into 1 inch-thick discs. Refrigerate for at least one hour.

Pumpkin Filling

  • Don’t forget, you should probably halve the recipe, even though I didn’t.
  • In a large bowl, combine 3 eggs, 1 egg yolk, ½ cup white sugar, and ½ cup packed brown sugar. Add 1 teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves. Gradually stir in 1 ½ cups milk and ½ cup heavy whipping cream. Stir in 2 cups pumpkin. 
  • Pour into a large baking pan, the larger and shallower, the better. Bake filling at 350 degrees until set. My filling took forever to bake, and at the end I cranked up the temp to 375 to finish it off. All ovens are different, though, so let’s say ballpark 30 minutes, but keep an eye on it.
  • Once the filling is baked, take it out and let it cool.

Fun with cookie cutters!

  • Roll out half your dough on a floured surface. Using a pumpkin shaped cookie-cutter (or any shape you want, really, but pumpkin is best for hopefully obvious reasons), cut as many pumpkin shapes as you can into the dough. Set these on a prepared baking sheet.
  • Brush the edges with egg was (one egg, beaten). Spoon about two to three tablespoons of pumpkin filling on top.
  • Roll out the second half of your dough. Cut as many pumpkin shapes as you can. But you get to have fun with these! Cut out faces, slices, your initials, whatever you want, using a knife or, to make life simpler, the Zoku Quick Pop Character Tool Kit or some equivalent. You can get as fancy as you want to.
  • Press the cut out pumpkin shapes onto top of the egg-washed and pumpkin-laden bottom pieces. Make sure the edges line up, and that there’s egg wash between them, as this will hold the two pie pieces together. Press the edges down, and repeat with the other. Brush the tops with egg wash.
  • Bake for twenty to thirty minutes, or until golden brown. Voila! You have pumpkin pasties!