The Japanese plum wine Choya Honey Umeshu

Not long ago I've written about japanese plum wine Choya Umeshu Kishu Herb. Today I'll complement the "wine story" with another great product:
As you can see, it is yellow plum wine Choya Honey Umeshu.

It is made on the basis of plums with the addition of honey, that's why it tastes differently: more sweet and viscous. Plums appear to be white or yellow and not red as in Choya Umeshu Kishu Herb.

Salad-cocktail of chicken with pineapple

I like chicken salads with sweet taste. Here's another one.

We shall need:

• 3 medium boiled chicken fillets
• 4 apples
• 4 Bulgarian peppers
• 250-300 grams of canned pineapples
• mayonnaise

Traditionally, here's the step by step cooking process:

1. Prepare diced chicken cubes.
2. Make diced Bulgarian pepper.
3. Open canned pineapples.
4. Make diced pineapple cubes, like in the picture below.
5. Make diced apple cubes.
6. Have all mixed.
7. Add the mayonnaise, mix all and carefully lay on a plate.
Salad will be light (low calories) and very tasty :-).

Bon appetit!

Fish Pie

While browsing the Internet I stumbled upon very cool fish pie. The original can be found here.

For the dish we will need these igredients:

• 1 kg (2.20lbs) of potatoes
• 400 g (0.89 lbs) of fish (cod, trout or salmon is recommended, I took what turned out in the shop - Alaska pollack)
• 200 g (0.45 lbs) of frozen green peas
• 160 g (0.36 lbs) of cheese "Cheddar"
• 1 glass of milk
• butter
• sunflower oil

Here is what we will do with all these ingredients, step-by-step:

1. Grease the bottom and the sides of the baking form with sunflower oil. You can do this either with fingers or use special brush. Put filleted fish there.

2. Pour milk on fish fillet so it is about half covered, then salt and pepper.

3. Peel the potatoes and put them in the saucepan. Oven must be heated up to 180 degrees centigrade (356 F).
When potatoes begin to boil put the fish into the oven (make sure, that it has required temperature).

4. Put the frozen peas into a saucepan and cover them with water. Add a some salt and put them on the hob - low heat will do. 20 minutes there will be just fine.

5. While waiting for the peas we can grate the cheese.

6. When 20 minutes are up take the fish out of the oven and drain off the milk into the glass. Using fork tear the fillet into pieces. Rise temperature in the oven up to 220 grades centigrade (428 F).

7. Wait when peas start to boil. Then get them from the hob and drain water off.

8. By that time potatoes will be ready. You can drain water off and hold it on the hob for some time, hence remnants of the water completely evaporate. Add butter to potatoes, salt and pepper. Then add part of the milt and thoroughly mash it. In my case, all the milk was required to make them very smooth and creamy. In your case not all milk may be required - so do not hurry to pour all milk. The goal is to have smooth and creamy potato mash.

9. Add peas to potato mash and mix carefully.
Be careful don't mash up the peas.
10. Put potato mash with peas on top of the fish and spread it evenly using the fork.11. Sprinkle the shredded cheese.

12. Put the dish into the oven and leave it there for 20 minutes. Check later if pie is baking evenly. Turn the dish around if it is brown on one side. After 10 minutes you should see something like this:

Bon appetit!