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.
I turned around the delicious Tunisian snack. For the recipe :
Today, it’s filled with a Japanese ingredient.
Hot and crunchy additions.
A rich mix : the previous ingredients, plus negi leeks, ras-el-hanout spice mix, more cumin, tomato paste, onion, garlic.
Then an egg.
And the result is : ad-dic-tive ! You’d never say it’s natto. The flavor is Orient. The texture soft and crunch. The heat…
With a refreshing salad as usual.
That’s very simple. That takes 3 minutes to prepare.
And you get this nutty quiche style dairy free tarte. Pastilla ? Because the crust is made by piling oiled “brik” wheat sheets, like for the pastilla pie.
It’s delicious hot or cold. Ideal for this season.
Wheat roll Spring skins + veggies + hemp milk and egg mix.
I made the hemp milk from whole seeds, that gave it the color. It had a creamy texture.
I just added origan, olive oil and paprika.
Baked !
The veggies (bell peppers, mushrooms, young onions…) appear as you crunch in it. They are deliciously baked.
A fragrance of almond and lavender is floating around…
It’s for the Daring Baker Challenge of June (click here for recipes and other baker’s cakes):
Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.
So I made this rhubard, almond, mix nuts baklava.
Rhubarb with a little sugar, almond and a mix of nuts : pistacchio, walnut, cashew.
I’ve let big chunks on purpose.
Fresh from the oven !
I needed some flower water. I remembered I had this lavender syrup. So I mixed it with hot water and almond essence.
That was really good.
But I have 3 confessions to make :
1. I find baklava too sweet… so mine was undersweet.
2. I ate half of it fresh from the oven, not wet. I prefer it that way, but it’s good with syrup too.
3. I cheated on the phyllo recipe. I was unable to make it so I did it with just flour and hot water, very short hand kneeding, like for banana roti. That went smoothly. Then I didn’t roll the sheets, pile them and use later… I extended them (mostly by hand) exactly at the size of my tray, and buttered them and mounted the baklava progressively. No risk to have stuck sheets. That was easy that way.
That was a fun challenge.
How to get a crispy golden brik, with a perfectly half-cooked egg inside ? The egg is too big, it slips out… patatra.
Call me silly, but I was thinking that whenever I was seeing the news about Tunisia’s riot and the Ben Ali’s sudden relocation. Oh that doesn’t help, but takes nothing from the Tunisians.
For those who don’t know, the brik a l’oeuf (egg brik) is what you eat in Tunisia, in the morning. That’s also what you eat there in the afternoon. And that’s how you enjoy the evenings there… Well I could eat some all day, so it’s possible the street stall was operating 24/24 only for the addicts. I’m sure there are others. Hi ! You know who you are.
Suddenly, I had the illumination in the grocery store. Quail eggs !!! Let’s go !
Tuna in oil.
Fried onions, harissa (I’m only half crazy, it’s half tomato… but it’s half a serving here), parsley…
Brik. Not real brik ? That’s what I get.
Actually, the eggs are so tiny… I squeezed the first one too strong, it jumped directly into the oil. I got a fried egg into the bargain. I could put 2 eggs per brik.
I pan-fried them. That’s not pro, but great for home-made briks.
Edit (that would be obvious) :
To make a brik, take a sheet (oil it if it is a hard type not-the-real-stuff), fill the center with tuna, onion, parsley, sauce and finish by breaking an egg in it. Fold in 2, lay one side on a bath of hot oil. Push with a spatula to close it well. Turn it. Take it out.
No photo as that goes very quickly.
First.
Second.
Third. Did I progress ? They were all delicious.
Serve with celery. It’s fresh and crunchy. Perfect to balance the fried hotness.
GOURMANDE in OSAKA 