sara's recipes


Everybody loves pancakes! Right? You just gotta. These are fluffy, pillowy, delicious and you can serve them up with just about anything!

  • 2 eggs
  • 256 g. flour
  • 2 tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 474 ml. buttermilk
  • 4 tbsp. melted butter
  • ½ tsp. vanilla extract

Whisk together buttermilk, butter, vanilla extract and eggs. Add the dry ingredients and mix until the batter is thick and smooth. I use a tablespoon’s worth of batter for making these, but you can make them as small or as big as you like. The trick is to flip them when you see the batter becoming bubbly on the pan, depending on how much colour you want on them, of course. Enjoy!


Oja-Style Nuka Pacific Saury Takikomi Gohan from Shokugeki no Souma

(Warning: Long Post)

What Souma made for the finals of the autumn election! IT’S SERIOUSLY THE MOST DELICIOUS THING EVER EVEN IF IT LOOKS REALLY MESSY. The Bottomless Pit rated it as the best tasting thing on the blog (but it slid down his overall ranking because I made him pick out the fish bones). I never thought parmesan, soymilk and miso would ever go together but oh my goodness they did. It’s like a rich creamy soup that doesn’t feel heavy. Also, I made this before the anime came out, so I wasn’t sure what other things he put in there, other than the things stated.


For Fish (start curing 3 days in advance)

  • 2 sauries
  • Nukadoko/nukamiso

For rice

  • 60ml sake
  • 2 tbsp light soy sauce
  • 2 cups rice (japanese cups are 180ml)
  • 2 cups dashi (i used bonito dashi)
  • ½ a nukazuke carrot, diced (my own addition)
  • (Looking at the anime, you can also put in shimeji mushrooms and chopped mitsuba)

For sauce

  • 15 crispy plums, de-seeded
  • 500ml soy milk
  • 2 tbsp miso (try a light one like white miso - I used kouji miso)
  • 2 tbsp grated parmesan cheese (the fake powdered ones that come with pizza will not work)


(3 days before)
i) Gut the saury (I also removed the heads) by making an incision along the belly and washing the insides.
ii) Salt and let sit for an hour.
iii) Pat dry and bury in the nukadoko. Keep the nukadoko in a plastic container, and in the fridge if your room temperature gets too hot.
iv) (Optional) Wash, dry, and bury one carrot inside too.
v) Stir up the nukadoko everyday with clean hands.

(On cooking day - yes, I used a charcoal fire too)

For Rice and Fish
i) Soak for 30 mins and drain rice.
ii) Brush off as much nukadoko as you can, then rinse and quickly pat dry. (Same with the carrot).
iii) Make a charcoal fire and grill the fish until the skin is crispy / grill in an oven.
iv) Chop the carrot and cook with the rice, dashi, soy sauce, sake, and other optional ingredients in a claypot on low heat.
v) When it is halfway done, (about 10 mins), open to check and place in the grilled fish on top of the rice. Add a dash or two of sake if getting dry. Do not mix yet.
vi) At about 15-20 mins, check to see if done.
vii) Pick out fish meat and mix in with the rice. Discard bones.

For Sauce
i) Cut the crispy plum into small pieces
ii) Pour the soymilk into a saucepan on low heat
iii) When it starts to simmer, mix in the miso until dissolved.
iv) When bubbles appear, turn off heat, and quickly mix in the parmesan. Stir until dissolved.

Last Step: Pour Sauce over rice and ENJOY!

No it couldn’t have been, Kurokiba.

See my Recipe Archive here (oh man this is my 15th Shokugeki Recipe), and follow me @onionchoppingninja for more!


Starving Artist Recipes by Sara Zin

Sara Zin is the illustrator behind the Starving Artist Recipe blog which combines her two favorite things: food and art. Her blog features large watercolor paintings of her favorite recipes, and she’s recently started adding drink recipes into the mix. Swing by her blog and let her know what you think.

Cross Connect is on facebook! Posted by Really Shit.


These, everyone, is the foundation that the kingdom of Denmark is built upon. I’m serious, you’ll find these in just about any Danish bakery and everyone knows what they are. The name, roughly translated, is: “hindbær” = raspberry, and “snitter” = slices, so basically raspberry slices. Raspberry jam is essential for this one. I used some homemade stuff, but you don’t have to take it that far. Traditionally hindbærsnitter are served with colourful sprinkles on the icing on top of it, but I decided to go for freezedried raspberries. Danish colours and all, gotta represent.


  • 250 g. soft butter
  • 250 g. sugar
  • 500 g. flour
  • 3 eggs


  • 1 jar of raspberry jam


  • Icing made from water and confectioner’s sugar
  • Sprinkles/whatever you’d like 


Preheat your oven to 200 degrees celcius.
Stir together sugar and butter. Add the flour and mix as well as possible, before adding the eggs. If your dough is a little hard to work with, leave it in the fridge for a while.
Divide your dough into two, and roll each out on a baking sheet, try and make them into square shapes about the same size. Bake the first square for 15 minutes. Once that’s done, do the same with the other one. While the second round of dough is in the oven, spread out a generous layer of raspberry jam all over the first square. Once the second square is done, place it (carefully) on top of the first, raspberry covered square. You’re half done now.
Mix your icing and spread it all over the top square, and add your sprinkles/raspberries/whatever before it’s all dry.
Now all there’s left to do, is cut out your hindbærsnitter in the shape you like. I went with the traditional rectangle approach, but you can make them into circles, triangles, squares, dinosaurs, you name it.


After last week’s success with the peach melba ice tea, I wanted to make some more as a weekend treat. I figured, since I had a bunch of nectarines lying around, that they’d be great for this. I don’t want to go ahead and say that this is better than the one from last week (it’s like having to choose between your children) but it’s definitely just as good. It’s so fresh, perfect for this weather and most likely a lot healthier than the overly sugary ice tea you can buy in stores.

To make this ice tea, you can basically follow the method used in the recipe from last week, but just substitute peaches and raspberry for 5 ripe nectarines. You can decorate it however you want, and I decided to spice mine up with some lemon slices and raspberry ice cubes. You could even add a little sparkling water if that’s what floats your boat.



It’s obviously not a straight up fruit cake, but it has orange in it. There you go, it belongs here.

(This recipe makes 2. Don’t worry about that. Just make 2. Okay, fine. If you want to just make one, just use half of what the recipe calls for. You’re welcome either way)

  • 250 g. butter
  • 250 g. sugar
  • 4 eggs
  • 250 g. flour
  • 2 tsp. baking powder
  • 2 tsp. vanilla
  • 2 tbsp. cocoa
  • 3 tbsp. orange juice
  • 2 tsp. grated orange zest

Pre-heat your oven to 175 degrees celcius
Stir together butter and sugar until fluffy. Add the eggs one at a time, giving it a good stir in between. Add flour, baking powder, vanilla, orange juice and zest, and mix well.
Set aside about 1/3 of your batter and add the cocoa. Divide the remaining 2/3 in your moulds. Add your cocoa batter on top of the vanilla one. Now comes the fun part. You get to do the pattern. I like to use a knife, because then I can easily get creative and manipulate the batter, but some people prefer a fork. Use whatever you want, I’m not here to judge you. You’re among friends here.
Bake your cake for 45 minutes and remember to check if it’s cooked all the way through before you remove it from the oven.