Sw’hits 2013

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Favorite desserts and sweet treats of the passed year.

fu Chocolats au caramel salé (melty salty fudge choco sweets)

cCinderella cakes

Tarte automne-été aux trois fruits (Summer-Fall triple pie)

tarte au sucre lorraine (gran’s sugar bread)

Le nouveau gâteau truffe au chocolat , with soy yogurt


Sesame jewels. The Chinatown treat home-made.

So simple walnut brownie ice cream

Golden sweet potato waffles


Red lampion apple

blSakura an-pan, blossom sweet bread

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Black natto brunch

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Tororo on my bowl of natto

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A nagaimo, a long yamaimo or Japanese yam. Naga means long. We often buy only a cut, but the root is 60 cm long or more.

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Grated. Tororo tuto.

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Like an apple or an avocado, grated yamaimo tends to oxidate and darken in color. Or not, and that’s not previsible. But that was the case with this one so I’ve added juice of sudachi lime to keep it relatively creamy in color. That’s also a nice flavor addition.

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Black natto (fermented soy beans). It’s often paired with grated wasabi.

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Natto with rice is a regular breakfast item in Japan. So just that with tororo and green tea. A nice simple brunch.

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Mandarin mikan daifuku mochi

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丸ごとみかん大福 marugoto mikan daifuku is a currently popular daifuku mochi tea sweet. It’s a cousin of the now classic ichigo daifuku.

Most *bakers* wrap the mikans with shiroan white bean paste, but I really like the anko red bean paste and mikan orange pairing.
For the recipes to make the mochi and paste refer to this post (click).

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Mikan, Japanese mandarin orange. The early ones have a green skin. Now, they are becoming really sweet.

Azuki beans to prepare tsubuan sweet bean paste.

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With kurozato black sugar.

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Serve fresh. Then cut :

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Fresh green open sandwich

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A fresh plant-based tea sandwich. I’m liking more and more vegetable sandwiches. Like these :

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It’s a cuke sand’ today… Kyuri, Japanese cucumbers have a thin skin, and thin seeds. Everything is edible.

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A thin slice of shokupan (Japanese bread) with the crust cut out. Coconut cream and grainy mustard spread on it. A handful of cress. Sliced cucumbers.

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Black pepper and Sichuan pepper freshly ground on top.

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Serve very fresh.

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Asari shellfish and tagliatelle

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A colorful pasta, veggie, seafood one-dish meal.

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Tagliatelle made with durum semolina plus a little matcha green tea powder.

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Asari shellfish.

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Cooked with garlic, chili, white wine, tomato paste…

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…konnyaku, capers, favas (broad beans)

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… stalks on mitsuba. The leaves decorate the serving plate.

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Hot plate muffins with fig, walnut and cinnamon

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A few home-made English muffins. I made half plain, half garnished with dices of fresh fig, walnut and cinnamon powder.

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The dough is made with 1/3 graham flour and a little coconut milk. I shaped them in circles. Cooked on the cast iron hot plate.

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I’m in training. They will look more regular next time…

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They are still delicious the next day : toasted, with a little coconut cream. topped with more fig, walnut and cinnamon.

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Matcha tres leches

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My second tres leches cake has a Japanese tea twist.

The idea of adding tea was good, but this recipe has a big flaw, read at the end.

More about “tres leches” cake and basic recipe.

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I made a simple cake with flour, baking powder and matcha green tea.

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The cake was nice and fluffy but it didn’t hold its shape as well as the classic one when soaked.

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Syrup of tres leches (3 milks) :
condensed milk + cow milk + DIY almond milk.

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I had a leftover of syrup that I thickened with potato starch. I’ve used it to fill between the 2 layers of biscuit.

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As you can see the filling became runny and the cake more like a pudding. But I liked the almond flavored matcha au lait taste.

Verdict : good in taste, not great in texture. Next time, I won’t use that type of biscuit. I think the basic sponge (biscuit de Savoie with egg) or okara cake keep their texture better when soaked.

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