Fougasses aux olives vertes

This week’s bread. Fougasse (French focaccia). I had to finish this big bag of green olives.

So I’ve made a bread dough, not too firm with half of graham flour, I just mixed a few minutes. Let overnight. Formed flat breads, garnished, painted with olive oil and baked.

NB : graham flour is not simple whole wheat flour, it’s a mix of fine and fluffy white flour + bran that was broken in big chunks. That gives lighter breads than whole wheat.

Red chili pepper, new onion, marjoram….

Garlic, marjoram…

Tarte au sucre lorraine (grandma’s sugar bread)

La tarte au sucre du dimanche. The sugar pie for Sunday afternoon visitors.
Yes, there are 2 of them in this post. Not the same days. OK, 2 days in a row. You start eating this humble simple sweet brioche, and you never stop…

The grandmas (les Mémés ) and the aunties (les Tantines) would bake it. With little variations. Poked or not. Just butter or a little cream.

Ideal with a cup of coffee. Yes, I have mismatch vessels… That makes the food taste more authentic.

Tartine de printemps (country bread fresh sands)

Bake a nice bread loaf, and enjoy a a simple but delicious fresh lunch…

Still too hot to be cut ! Pain de campagne au seigle. A French country bread with rye flour.

The fromage frais (fresh cheese) is home-made. The new onions have been salted, let a while and rinsed, so they are still crunchy but have lost all harsh after-taste. The favas (broad beans) make the Spring.
Mmmmm…

Veg veg burgers, and Bulldog

Veg burgers again, but new ones. They are never the same.

The carrot and romaine are the byproduct of juicing. I have added a little potato starch as a binder, and spicing is very light, salt, black pepper, a pinch of curry spices.

They had to be “lightly flavored”, because I have put some Bulldog sauce on them…

Bulldog sauces
That’s a brand of Worcester-like Japanese sauces, that is relatively classic now as they started in 1905 it seems. Click here and follow the arrows. It’s in Japanese but thanks to the photos, you can see the ingredients of the sauce, fruits, veggies and spices, plus vinegar and salt. The 3 sauces are relatively similar but more or less liquid. I have the 中濃 (chuno) which is medium thick.
Well, I should make mine someday. They are usually called “so-su” (sauce) in Japanese conversation, as that’s the sauce by default.

Heated rounds of bread to make sands.

Sakura an-pan, blossom sweet bread

The sweet bread of the season is topped with a cherry blossom !

pickled sakura

It’s seasonal variation of anpan, a kashipan (Japanese sweet bread) filled with anko sweet bean paste. :

anpan

A sweet bread dough : 1 ts of yeast, 3 tbs of kurozato black sugar, 2 cups of AP flour, enough tonyu (home-made soy milk) to wet that. I’ve mixed it in the home-bakery machine.
Filled with sakura an paste and shaped.