Spahis ? Kaki sfeeha.

Japanese-Lebanese-Gourmande fusion : Lebanese sfiha (sfeeha, small meat pies) with Japanese kaki, and coconut tzatziki.

Cut thinly lamb meat, season with salt. Cut a little kaki persimmon. Cut onion and kabocha pumpkin in small cubes, garlic thinly, stir-fry with lamb fat. Season with a little salt, cumin, cinnamon, nutgmeg, black pepper. Add the meat and fruit to the onions. Shred a few leaves of mint and some fresh thyme, add them.

Dough : flour, cumin seeds, a little baking powder, a drizzle of olive oil. Mix. Add just enough hot water to form a ball.

Take a ball of dough, spread in a circle, put filling in the middle and pinch the squares to form a basket.

Paint with olive oil and bake.

Garnish with a drizzle of olive oil, chili flakes and mint leaves. Serve hot.

Tzatziki : cucumbers and a little goya (bitter squash), the sauce is made with coconut cream, garlic, mint and thyme.

The perfect pair.

Curried chick pea dosa, with coconut gravy

An Indian brunch maybe not so Indian… Well, dosa is the pancake from India, but this recipe has traveled via Canada, it seems.

This month is a retro challenge, as we had to pick an older one we had not done yet, so mt choice was September 2009’s Indian Dosas (Vegan Style) :
Recipe here.

The 3 elements : curried chick peas and veggies, dosa crepes and the coconut sauce.

The curried chick peas with shishito peppers and kabocha pumpkin.

The coconut gravy with a shishito pepper and a little bit of habanero pepper.

I made the dosas with plain flour. Well, that’s easier and quicker, I prefer rice and lentil dosas :

red dosa
green dosa

Side veggies : goya bitter squash and cucumbers.

So let’s fill the crepes…

… pour the sauce and sprinkle coconut snow.

Autumn colors (1) : Pumpkin crust

A pie crust colored by the golds of Autumn. It’s easy, delicious and you can use it for many recipes or pies, tarts, etc.

The season’s star : kabocha pumpkin. You can use other types of pumpkin, some will be more watery so you will need to add less water.

Kabocha pumpkin crust : 1/3 boiled pumpkin flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt and enough of the squash cooking water to for a dough.
It’s not very solid when raw, so spread it on a silpat or a plastic film.

That gives the neutral version for both sweet and savory pies, but you can add sugar or salt and spices too.

Then I baked them at 160 degrees, about 30 minutes.

A dessert version, very lazy. I’ve garnished with coconut cream, walnuts, unsweetened chocolate (100% cocoa mass), cinnamon. The only “sugar” is a minced prune.

Momo mitsu-nyu, a plant based tres leches with peach

Freshly invented, this is the Japanese tres leches. Momo, the peach. Mitsu-nyu, 3 milks. It is vegan, gluten free, and oishii !

More about “tres leches” cake and basic recipe.

This is okara, the fiber left after you squeeze out soy milk. I often make cakes with it.

I’ve made a very simple vanilla okara cake, very simple :
1 cup of okara, 2 tbs of potato starch, 2 tbs of cane sugar, 1 tbs of dry coconut, vanilla powder, enough water to get a sticky dough. Baked on low heat in 2 round molds.

Next day, I’ve soaked the dried cooled cakes.
Syrup : coconut milk + coconut cream + 1 small chunk of kurozako black sugar.
I consider soy creaminess from the okara makes the 3rd milk.

That’s the texture you obtain.

A few hours later, I’ve piled the 2 rounds and garnished.
Cream : coconut cream, powder sugar and green kinako (a grilled soy powder). I’ve completed with slices of peach.

A fresh creamy cake that will live long enough to take and photo and then disappear into the paradise of great food memories…

Scallop biryani

It’s the second biryani for the Daring Cook Challenge.

The key ingredient : baby scallop. I got them already steamed.

The gravy with sweet spices (wuxi, cinnamon, cardamom, saffron, paprika…), shimeji mushrooms and goji berries.

Thai jasmine rice soaked in a mix of thick coconut milk and water, then cooked.

At the layering stage, I’ve added a few edamame beans. More shimeji mushrooms ans saffron threads on top.

It’s ready. Toppings : dry coconut, gojis and minced coriander leaves. Goya (bitter squash) to decorate the plate.

Fingerlicking yummy… Biryani is eaten with the hand. Well, I do that after taking the photos.

The extras standing behind the star, on the first photo. They are greenhouse mikan that just arrive on the markets now.

source daring cook
Fish Biryani:

Servings: 4

Ingredients

3 tomatoes, skinned and chopped
1 teaspoon ground turmeric
1 teaspoon cumin seeds
4 green chillies
4 cloves garlic
1 onion
3 tablespoon (60 ml) (2 oz) (60 gm) ghee
2 cups (500 ml) (370 gm) (13 oz) basmati rice, soaked for 30 minutes and drained
3 cups (750 ml) coconut milk
1 lb (½ kg) white fish fillets, cut into 1 inch (2½ cm) pieces
Salt
Directions:

1. Blend the tomatoes, turmeric, cumin, chillies, garlic, and half of the onion to a smooth paste.
2. Thinly slice the remaining onion and fry it in the ghee over medium high heat until lightly browned. Stir in the rice and fry for 2 minutes. Add the coconut milk and enough water to bring the liquid about 1 inch (2½ cm) above the rice. Cover and simmer for about 5 minutes until the rice is half cooked.
3. Add the paste, fish, and salt. Cover and simmer over low heat for 10 minutes or until the rice is dry.