Fresh cherry cream pie (no bake)

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A little cake, made mostly of fruits, ready in a few minutes. It’s simple and natural. No cooking, no added sugar.
And it tastes really decadent.

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The 3 ingredients in equal amounts, pasted into the blender, then shaped in a mold.

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Coconut cream plus grated lemon zest.

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Fresh cherries. Then powdered cinnamon. That’s all.

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Ahem… for a nicer effect, I should have taken away the crust before filling. I broke it apart, but that was still delicious.

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White chocolate Kirschtorte (no bake ‘n healthy)

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Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm !
The Kirschtorte (cherry cake) revisited.
It’s the sister of this :
DSC05922-001 choco-carob raspberry cake
The recipe is roughly the same. It takes 10 minutes, no baking involved. It’s gluten-free and nearly vegan-dairy free (it can be if you have veg’ white chocolate).

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The crust is made of these 2 ingredients (one cup of sesame powdered, 1/2 apricot pasted), combined and wet with a little apricot liquor. I added a drop of almond flavor.

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Frozen… well thawed cherries.

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The ganache. Wait a day.

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Decorate.

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Bayonesa, angels’ hair and almond fragrance…

After the fish empanada, here is a sweet one.
This one is popular in Catalonia and from there ? It’s called a bayonesa. So that could be from Bayonne in French Basque region. It doesn’t seem so.

The particularity is the filling of cabello de ángel, a typical sweet. Normally the dough would be classic butter feuilletage pastry, but I’ve used an almond oil base dough instead. It’s too hot for working butter.

Angels hair jam, a Spanish sweet. Maybe you can buy it ready, I don’t find it here. Go to a past post (click here) to see how I make it with Japan’s ingredients.

I filled the dough with the jam, decorated, painted with olive oil, sprinkled sugar, added almonds…

My dough is a mix of bread dough and pastry. The result is a slightly flaky crust.

Almond dough :
Mix 1 cup of cake flour with 1/4 ts of powdered instant yeast, wet with water at about 60 degrees C. (mix 1/3 boiling water, 2/3 tap water).
After 15 minutes kneed 5 minutes.
After 25 minutes, take a ping-pong ball, spread finely, paint with sweet almond oil, roll thinly. Do the rest.
Join the rolls in a rectangle, flatten them, fold in 3, flatten.
After 15 minutes, cut in 2. Fold in 3 each square, spread not too finely. Make the pie.

More sugar, marasquino cherries (soaked with a little bitter almond essence), raisins. That looks like some Spanish celebration cake and surely not for this season. I wanted it pretty.

If you don’t eat it whole… No, be reasonable : share. Well, cut stripes in the width so each serving has some deco.


Sakurambo, flan au chocolat et clafoutis

To celebrate sakurambo, the small Japanese cherries !

Classic clafoutis. Served chilled, in small squares.

recipe of French clafoutis

A flan. That’s made with the same batter as clafoutis plus lots of pure cocoa.

Of course, cherries inside.

The taste is extremely chocolatey. Delicious and fresh.
It’s too hot and humid for rich and sweet food. But mini-servings of chilled dessert are always a pleasure.

Kiki the witch bakes cherry bagels. (via Gourmande in Osaka)

Last year…

Kiki the witch bakes cherry bagels. Kiki the witch-MAP is my "panyakiki" AKA "machine that bakes your pan"… yep, Home-Bakery in Japanese. In France, we say MAP (machine a pain). Mine is "Kiki" for the friends, like Miyazaki's Kiki the witch. Miyazaki's flying Kiki. Old Kiki baking in my home… I bought her many years ago, and she kneeds half of the bread I eat. Ping-pong balls. Shaped bagels. Inflated. Bathing. Doubling of volume. Boiled. Baked. They don't taste like the bagels … Read More

via Gourmande in Osaka

Pari pari potato salad, with pickled cherry dressing

Third potato salad of the series.

Pari pari pari… scratch scratch scratch… well that sounds crispy no ? Usually those crispy bits of potatoes are fried.

Here they are boiled, dried, then toasted. Healthier ? The taste of potato is intense and very pleasant.

Lots of fresh green makes the bed.

Pickled sour cherries (cinnamon flavored) bring the orignal touch.
Le temps des cerises, the pickling season…

The sauce cannot be simpler : the vinegar from the bin of cherries, a little olive oil, salt and pepper.

All that together ? A delight…

Crispy, sour, fresh.

Cerises aigres – Cerises au vinaigre (sour cherry, pickled cherry) (via Gourmande in Osaka)

Last year in June that was the season of cherries… Guess what ? This year again !
It’s time to make pickles, chutneys, etc…

LOCAL AND SEASON INGREDIENTS -DIY CONDIMENTS

Green soy beans and snack domburi

Sansho, la saveur boisee de la cuisine japonaise. (The wood flavor in Japanese cuisine.)
My chunky ume plum chutney
poivrons et ail confits. Olive oil bell peppers and garlic condiment

Cerises aigres - Cerises au vinaigre (sour cherry, pickled cherry) With "American cherries". Those small cherries have sour taste. They are considered local as they are sold as "sakurambo" (Japanese cherries) and not as "cherries" (Barbarian cherries). They are very ressemblig to the "cerise Montmorency" from France. No. Let's say they are "sour cherries". I've used them to make pickled cherries, and a sour cherry pudding (same recipe as clafoutis but totally different result). "Les cerises aux vinaigres" are fa … Read More

via Gourmande in Osaka