All tones of red

Scarlet and purple in the veggie patties for lunch today. Served with red apple, red kimchi and…nope, for contrast, it’s green shiso, white cabbage. The flavors are Korean, even if it’s free style.

Gochujang, the Korean sweet and hot paste.

Red onion.

Boiled azuki beans (frozen).

The dough : azuki beans, gochujang, bread crumbs, onion, ginger, shiso, potato starch. Mix and mash with a fork, let 15 minutes.

Make wheat wraps, shred cabbage. If you want it vegan, well make your own kimchi.

Cooking the patties with slices of apples.

Mmmm….

Generous apple brioche

A delicious brioche sweet bread, ideal fruity treat for the season.

It’s garnished with one of these superb akibae apples.

To get a delicious fluffy dough, the main ingredient is time.
One day, you mix yeast, sugar, water and flour to make a sponge. The next day, you make a dough. Two days later you bake it. The net day you enjoy the delight.
300 g bread flour
1/2 cup of yeast “sponge”.
40 g sugar
80 g butter
1 egg + 1 white
about a cup of milk

It’s filled with cubes of apple, many. Also, cocoa chips, Grand-Marnier soaked raisins, cinnamon.

On top, sliced almonds, sugar, cinnamon.

Really, be patient, as it gets so much better a whole day after baking.

Tarte croustillante au boudin blanc

Ideal season for a sausage apple pie. Yes, really and that’s a delicious delicate and light dish.
Tarte croustillante au boudin blanc (crispy pie with “white pudding” sausage).

Let’s turn the wheel of 4 apples :
early fuji (早生ふじ- ほのか)
jonagold,
akibae,
toki…

Fallen apple leaves on Autumn pie leaves…

Let’s make a boudin blanc (white pudding sausage).

It’s flavored with :

awabitake (abalone mushroom)

The sausage slices turned into flowers, painted gold (egg yolk).

Baked.

A fresh lunch tray

Today’s lunch. No fuss.
Hot days are arriving… and going back… and back. Chaotic weather, so the food looks random too.

Spring roll du jour : lots of raw veggies and herbs.

Sesame, natto…

Rolled !

Dessert waffles : batter is flour, baking powder, sugar and vanilla. Garnished with grated apple, almond slices, cocoa chips.

Cooked !

Chicken liver, onion, paprika and balsamico sauce leftover (from here).

Desserts de France…

Les crêpes !
Crêpes Suzette mandarine – Crêpes boisettes (berry) – Crêpes little sun – Crêpes soufflées tropicales

More : crêpes compilation (sweet and savory)

Noël et Rois (Xmas and Kings) :
Pompe à l’huile (sweet fougasse) – Nonnettes (fluffy gingerbread) – Flocon de neige (snowflake cake) – Nougat glacé (honey ice-cream) – Galette des Rois (Kings’ cake) – Galette des Rois au chocolat

More : Christmas dessert compilation

Les fruits !
Poire pochée au chocolat – Baked pineapple – Fruity papillote – Tartelette aux figues – Pomme lampion (baked apple) – Crémet aux fruits rouges

Classiques :
Génoise – Cygne et choux (cream puffs and swan) – Millefeuille –Tarte au chocolat – Religieuse (cream puff “nun”)

Regions :
Brioche de Pâques (Easter bread, Provence) – Gâteau de Metz (retro chocolate cake, Lorraine) – Croustade or Pastis aux pommes (apple pie, Gascogne) – Millas (corn and pumpkin, South-West) –Farz fourn (butter cake, Bretagne)

Chocolat.
Coffee sunglasses – Gâteau truffe aux kumquats – White chocolate cinnamon apple cake – Raspeberry choco-carob cake

More chocolate sweets.

Festifs.
Pets de nonne (‘farting nun’ carnival donuts) – Mango coco millefeuille – Star anise mandarin chocolate tarte – Crémet in mint sauce – Gâteau de la bergère (Shepherd’s cake made with potato) – Petits flans a la betterave (sweet beetroot puddings)

More ? French dessert compilation.