Sweet cinnamon bread with chocolate and apricot

DSC03534-001DSC03541-001

Bread like a cake…

DSC03486-001

A creamy rye bread dough (2/3 bread flour, 1/3 white flour), plus cane sugar, plus lots of cinnamon, plus sesame, plus cocoa mass (100%) chips, plus dry apricots…

DSC03488-001

Topped with almond slices, cinnamon, sugar.

DSC03511-001

I’ve let raise too much before baking, but only the shape is affected.

DSC03513-001

DSC03537-001

It’s even better the next days… if there is some left.

DSC03528-001

DSC03540-001

Advertisements

Sw’hits 2013

ca

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

sa

A green year of savor’hits

green

A random selections of favorite 2013 savory posts… Most are plant-based, all were yummy ! Thanks for visiting. I hope to see you again in 2014

rom
Romanesco and cauliflower green quiche

yo
My experiments in plant based milks and yogurts


Simple nori okaki. Make your own Japanese rice crackers.

sw
Sesame sweet and sour tofu


Mehari sushi, the leafy snack

gif
Gifu squash and fondue-pa’


Avocado edamame breakfast croquettes, my simple recipe

gn
Green gnocchi in yellow curry soup

ve
Salade de crudités updated : veggie nori-maki

vegan ramen burger
black bean ramen burger

to
The grapes of waves. Okinawa’s green caviar.
bu

Sakura musubi

DSC03573-001DSC03575-001

Musubi mean making a knot. They are also packages of rice, to take with you as lunch pack. The plastic film gives the shape to the ball.

DSC03496-001

A mix of genmai (brown rice), mochigome (sticky rice), kurogome (black rice, sticky too) and takakibi (sorghum).

DSC03567-001

Pickled sakura leaves, rinsed.

DSC03572-001

Wrap. Keep a few hours, or better the next day. The leaves are not very tasty but give a sakura flavors and saltiness to the rice.

DSC03574-001

Walnut crust blue sweet potato pie

DSC03360-001DSC03386-001

It’s very a simple and delicious coffee cake. Few ingredients, little process and full flavor.

DSC03249-001

Purple satsuma imo sweet potato. The potato has already a flavor of almond cream cake, so not much is needed.

DSC03372-001

I took the flesh of a baked potato, and smashed it with a little coconut cream, a little Grand Marnier liquor and very little sugar. Just mixed.

DSC03381-001

The crust is walnut, oatmeal, a little sugar, a pinch of salt and very little water, together in the blender. Then put in molds and dried in the oven. Well I should have taken it out before filling…
The taste is really pure walnut

DSC03352-001

So just fill the crust.

DSC03366-001

Serve chilled or warm. And enjoy with your coffee.

DSC03346-001

DSC03387-001

Aka endo mame tortilla, and veggie plate

DSC03428-001DSC03407-001

A nice plant-based brunch to enjoy season local produce.

DSC08911-002

Do you remember these aka endo mame red peas ? I soaked them and made this batter :

DSC03391-001

Adding hijiki seaweed, grated turmeric, chili pepper and soy sauce.

DSC03394-001

Cooked like a pancake. It’s possible to flip it, but it breaks when you fold it.

DSC03412-001

That’s it. On top, drizzles of balsamico sauce.

DSC03402-001

The red carrots of Kyoto.

DSC03425-001

Just grated them. They have a sweeter and fruitier taste than average carrots.

DSC03406-001

Leafy daikon radish.

DSC03424-001

Just steamed.

DSC03423-001

Big daikon. I cut, salted, let 30 minutes and rinsed.

DSC03422-001

Yuzu dressing : yuzu citrus juice, grated peel, salt and sesame oil.

DSC03419-001

Crunchy, yummy, filling…

DSC03415-001

Red daikon, red mochi.

DSC03285-001

DSC03011-001

A colorful version of the Chinese snack that is called in Japan daikon mochi and I can’t pronounce any of its names in Chinese dialects… Well, radish cake.

DSC03257-001

I washed and grated my red skin daikon radish. It’s white inside as usual.

DSC03266-001

I steamed the daikon. Added an equivalent volume of mochiko (sticky rice flour) with enough water to get it creamy. For flavoring : salt, chili pepper flakes, dry shiitake mushroom, fish flakes (skip for vegan version). And fried slices of garlic.

DSC03267-001

I steamed the cakes. Let them chill.

DSC03290-001

Then pan-fried cuts of very cold cakes in sesame oil. They become creamy inside, crispy around. The flower is a slice of raw daikon.

DSC03274-001

For sauce : sweet chili sauce + Bulldog Worcester style sauce.

DSC03280-001

DSC03294-001