Sakura baked donuts

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Let’s have a cherry blossom tea time to call the Spring.

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They are made like these (click here) but flavored by pasted frozen cherry. I’ve let the “bottom” to fill with cream.

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It’s whipped coconut cream, well sweetened. I’ve added petals of pickled cherry blossom that I’ve rinsed (more here).

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I just filled the donuts with cream.

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Serve with green tea, under the cherry bloss… er, the rain. But close your eyes :

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These blossoms (plum ?) are nice too. The white ones will come soon.

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na-no-hana

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My green fix, with nanohana (rape blossoms.

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With some râpées (grated potatoes, with cut of nanohana and parsley).

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The soup is made of the stalks and bigger leaves of the nanohana, juiced. And some fresh sakekasu (sake lees). The soup is cooked a few minutes till it thickens.

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That’s a new one. It’s less sweet than the Autumn one, but still sweet and mellow. That balances the bitterness of the vegetable.

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Steamed blossoms to complete. That’s a a very green lunch.

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Mediterranean end of Summer

Sage blossoms.

Olive oil fragrance is floating in the air at lunch time. Ratatouille, couscous, sage and grilled fish…

Provence veggie delight. More about it later (I made a big batch)

Whole wheat couscous, reheated with curcuma.

The fish is buri (yellowtail, seriole). I painted this filet with olive oil, sprinkled sea salt and sage leaves and grilled. Oh, a trick : the fish was frozen, only 1/3 thawed. On purpose. So it grilled crispy outside and not overdone in the middle. Delicious !