Aojiru for Saint-Nicolas. Like drinking green pain d’epices.

Saint-Nicolas’s day is approaching. I have restocked in :

Anise seeds. Guess why ? Also, I’m eating rich food these days and I start seeing that on my face. So it’s nice to add a few raw dishes to restore the balance. The aojiru (green smoothie) is ideal for that. I got the idea of adding anise to it. That’s really yummy ! That’s like drinking gingerbread.

The leaves are mizuna. All that in the blender, with a little water. Va va boom…

And I couldn’t resist to eat this. And also to take a few photos. I didn’t make them. They are a present from the students of the bakery school. C’est une tuerie. So delicious that you’d kill to eat some :

Pates de fruits a la framboise et a la pomme verte. (raspberry and green apple jelly sweets)

Merci ! Arigatou !

Cal 247.1 F5.2g C50.5g P4.6g

Un parfum d’anis -The scent of anise

A big tai (Japanese seabream or snapper) steam on top of its bed of celery stalks (I can’t get fennels, and I prefer celery) and a tomato bathing in lemon juice, olive oil, a little garlic, water and a few anise seeds. Then the fish is flamed with pastis anise liquor.

Une grosse tai (daurade japonaise) cuite a la vapeur, posee sur un lit de tiges de celeri (a defaut de fenouil), avec une tomate, dans un bain de jus de citron, huile d’olive, un peu d’ail, eau, graines d’anis. Le poisson est ensuite flambe au pastis.


Cauliflowers are slightly boiled to remain crunchy, then when they are hot, dressing (olive oil, lemon juice, coriander seed, salt, pepper) is poured on them. They are let on the counter and served at room temperature with tomato and Italian parsley. It’s called “a la Grecque”, Greek style in old French recipe books, but I’m not sure the Greeks prepare them that way.

Chou-fleurs a la grecque.

Per person (4 servings on photo)

Cal 352.3 F15.1g C14.3g P38.1g