All tones of red

DSC02273-001

DSC02274-001

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.

DSC02235-001

Gochujang, the Korean sweet and hot paste.

DSC02230-001

Red onion.

DSC02238-001

Boiled azuki beans (frozen).

2013-10-291

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

DSC02252-001

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

2013-10-29

Cooking the patties with slices of apples.

DSC02267-001

Mmmm….

DSC02257-001

Generous apple brioche

DSC02122-001
DSC02129-001

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

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

DSC02127-001

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

DSC02104-001

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

DSC02110-001

On top, sliced almonds, sugar, cinnamon.

DSC02118-001

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

DSC02131-001

Tarte croustillante au boudin blanc

DSC02065-001DSC02016-001

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

DSC02041-001

DSC02046-001

Fallen apple leaves on Autumn pie leaves…

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

It’s flavored with :

DSC02008-001 awabitake (abalone mushroom)

DSC02048-001

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

DSC02071-001

Baked.

DSC02076-001

A fresh lunch tray

DSC02121-001DSC02132-001

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

DSC02123-001

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

DSC02126-001

Sesame, natto…

DSC02143-001

Rolled !

DSC02130-001

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

DSC02157-001

Cooked !

DSC02133-001

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

DSC02154-001

DSC02165-001

Desserts de France…

2013-03-271

Les crêpes !
Crêpes Suzette mandarineCrêpes boisettes (berry) Crêpes little sunCrêpes soufflées tropicales

More : crêpes compilation (sweet and savory)

2013-03-272

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

2013-03-273

Les fruits !
Poire pochée au chocolat Baked pineappleFruity papilloteTartelette aux figuesPomme lampion (baked apple) Crémet aux fruits rouges

コラージュ2

Classiques :
GénoiseCygne et choux (cream puffs and swan) MillefeuilleTarte au chocolat Religieuse (cream puff “nun”)

2013-03-275

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)

2013-03-27

Chocolat.
Coffee sunglassesGâteau truffe aux kumquatsWhite chocolate cinnamon apple cake Raspeberry choco-carob cake

More chocolate sweets.

2013-03-276

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

More ? French dessert compilation.

White chocolate apple cinnamon cake


It’s not a mistake. I’ve used white chocolate not black. Well, it has melted in. The cake seem very sweet and decadent and that’s just an impression.

The main ingredient is okara, the grounds obtained when I made the black tofu. The black bean skin has turned golden brown when it was baked.

Apple, cinnamon and chips of white couverture chocolate.

Recipe :
A Mix in the blender :
1 cup of black bean okara + 1/2 cup water (cooked 1 minute in the microwave)
1/2 apple cut in small bits
2 tbs of potato starch
1 to 3 tbs honey (to taste)
1/2 ts baking powder

B Add :
2/3 diced apple
a handful of white chocolate bits or chips
1/2 tbs of cinnamon

Bake slowly.

After baking 1 hour, the top is very dry.

But under, it’s very gooey.

Tea blossoms and fruity pie

The nature is never totally asleep in Japan. Even if it’s the middle of Winter and most trees are naked, there is some greenery and some lowers.

Camellia, called tsubaki in Japanese is the flower of the tea tree (AKA camellia sinensis). It’s the middle of tea blossom season right now. I didn’t have to go far, these bushes are everywhere in town.

Well, a simple dough (flour, oil, water, a pinch of sugar and a pinch of paprika for the color), filled with apples dices, brown sugar, cinnamon, nutmeg and a little yuzu lemon juice. I painted them with oil.

Baked and sugared.

To bite when they are still warm…