GOURMANDE in OSAKA

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← Zu zu zu lemon tartelette : yuzu, kuzu, anzu

Rye bread with walnuts

As the title says.

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Posted on December 4, 2013 by My • This entry was posted in Chilly weather food, Cuisine from dry / a partir de sec, economic and frugal, Home-made Fait-Maison, slow food, ultra simple, Uncategorized, vegan, vegetarian and tagged baking, bread, plant based, rye bread, vegan, walnuts. Bookmark the permalink.

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← Zu zu zu lemon tartelette : yuzu, kuzu, anzu

Red daikon, red mochi. →

Ello ! Bonjour ! Konnichiwa !

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Today’s bibinbap
Champilège 3 : Fall fungi pie soup
Champilège 2 : amuse-shiitake
Generous apple brioche
Champilège 4 : maitake quiche
All tones of red
Champilège final : genmai ‘shroom risotto
Hot plate muffins with fig, walnut and cinnamon
Brochettes et marrons
Curried greens
Chilled miso somen soup
Romanesco ganmodoki
Easy steamed kabocha pumpkin flan
Tarte automne-été aux trois fruits (Summer-Fall triple pie)
Putting wine in my ratatouille…
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Bear beer pancakes, with 3 Autumn fruits
Veggie kurokke with walnut kabosu creamy pesto
Provence fragrances escaping from the oven
Craditionnal trumpets. Nearly…
Japanesed mudardara
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Asian breakfast : salmon okayu
Easy little carbonade, with early Autumn market’s basket…
Poteto sobagaki, Japanese gnocchi
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Aka endo-mame okayu, red pea rice porridge
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Deconstructed inari soba and 4 treasure mozuku soup
Caramelized onion polentart
Fish and fish skillet pizza
Hatcho-miso soba
Mabo fair : aubergine and tofu
Matcha and mango
Sara udon lunch
New ginger carrot okara cookies
Veggies for katsuo tataki (seared bonito)
Vanilla panna cotta (plant based)
Pesto and chirimen-jako
I heart skewers
Tama konnyaku, tama aubergine
Wagashi saga 2 : Choco chip matcha-an daifuku-mochi (from mochiko)
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Tale of 2 aubergines
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Ayu hungry ?
Pave de tofu aux champignons de Paris, riz cantonais aux fleurs de nira
That sweet fish bread, heritage from our Roman ancestors (French Pissaladiere)
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Fava mitsuba green dip
Cobb style
Creamy pasta
Pizza heart
Willow leaf fish
Vitamin colors
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Nearly classic luncheon : zaru-soba
Poulet Dijon-Tahiti + Sweet Corn Sweet Rice
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Hungry girl okonomiyaki
Fevoulet (a very old French specialty)
Red dosa
With tomato tsuyu and white goya.
Kabocha no nitsuke, and a new Japanese food : wheat natto
Scallop biryani
Grating wasabi
Mouth refreshing “pickles”
Oyi neang guk, seki-han and daurade flambee au pastis.
Ninja onigiri
Sanma
Neon colored stalks
Left over make over
Fish and broccoli green curry, steamed sticky rice
Saba no misoni (miso mackerel)
La France sur tartelette (pear chocolate no bake pie)
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Rôti, farci, roulé. (Summer pork roast)
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Shio-yaki. Pure fish.
Ichigo-dama, strawberry pearls
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Tofu & faux-tofu

Compil’

Serial udon (Japanese white wheat noodles)

soba-mania / SOBA ike-men (noodle arrangement)

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Osechi compil' (Traditional Japanese New Year Food)

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Pizza, pizza and like a pizza

Chocolate Gourmandises

Crazy and Healthy Sweets

French desserts - Dessert francais

Wagashi Saga : Japanese sweet posts

Pizza Mille

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