New ginger carrot okara cookies

I made these savory cookies to use leftovers. They ended up like heath store cookies, full of fibers and good nutrients.

Carrot lees, what is left from juicing.

Okara, the leftover from making tofu and soy milk.

New ginger, still pink like a little baby. It’s available in Summer. Ginger pickles are made with it.

Carrot + okara + minced ginger. I’ve added miso and powdered sesame for flavor, potato starch for binding.

Spread on cooking paper, with more sesame seeds.

After baking, they are still soft. The next day, they hardened and flavors have combined.

Masala cookies

My version of masala cookies, spicy savory Indian biscuits. I drifted away from the original recipe of the Daring Baker Challenge. I didn’t have all the ingredients.

Mix. Chill. Spread. Chill. Cut. Bake.

Keep a few for the photo…

Sweet corn masala and tartelette a la mangue

A fusion version of the Indian dal masala (lentil curry). Really quick and easy. And a gorgeous dessert.

Stir-fried sweet corn with green soy beans and onion, The spices are a dal masala mix and turmeric.

Added enoki mushrooms, and some greens (umaina). A little lemon juice.

The earthiness of the soy beans.

The sweet freshness of corn.

With leftovers of dough for the gâteaux basques, I baked the crust of a tartelette and a few cookies. On the crust, big dices of mango. Plus a pinch of ground salt and hot chili. You have to try that, just a pinch on mango, and it enhances spectacularly the flavor of a fruit that is already delicious.
Great dessert.

Fêtes . Dinners of Holiday. Many IDs, change of style.

A few ideas for holiday menus. Japan has a month to celebrate the end of the year with Bonenkai (funerals of the old year) parties. In other places, Yule, Noël, Xmas and New Year in many places. Add, yours…
I like trying different dishes and meal styles.

Take a hot cup of thé de Noël and enjoy :

Rétro Christmas, candlelight and rustic.

Simple appetizers.
Jambon en croute aux marrons (chestnut ham pie)
Provence’s style : 13 desserts of Christmas night
Nougat glacé (iced nougat)

Kani Nabe (crab hot pot)
Winter Japanese home parties are often nabe (hot-pots)
Japanese hot pot with Winter crab
Other nabe (hot pots) :
Nikomi Udon
Duck and veggie nabe
sukiyaki

Noël blanc
Everything white, and French flavors…
Full Menu White French Christmas
Boudin blanc (white pudding sausage was little people’s Xmas treat, DIY)
Blanc-Manger (Middle-Age style, not a dessert)
Canard aux airelles (duck with cranberry sauce)
Gateau Mont-Blanc (coconut Antilles’ whiteness)

A Japanese Christmas menu
chicken and sesame cooking class
marmalade and sesame wings
chicken slices with wine sesame sauce
tofu with wine sesame sauce
decorative potato sarada. (pote sarada)
sesame fruit cake

Mexican Navidad, Tamales
pickles and chicken tamales
yellow grits tamales
tamale pie

Islands
Christmas ham, from the Antilles (French Caribbean islands).
Petit jambon antillais (pineapple baked ham)
féroce d’avocat (cod fish spicy guacamole)

Classic French
potage Choisy
Le poulet de Gaston – Dijon chicken (mustard sauce)
bûche aux marrons glacés
Douceurs de beurre et marrons…

Osechi Ryori, a feast of good luck dishes for Japanese New Year, with the recipes. Click here.

Alsace influence. French and light.
Full Menu
Blinis with smoked salmon
Choucroute de la mer (seafood Sauerkraut)
Bûche forêt noire Blackforest log Yule cake
Bredele (season cookies)

Petit Jésus en brioche…
About this one, posts showing up soon :
Colorful first dish
Saucisson en brioche au safran (salami saffron pie)
Red wine red cabbage in rice cooker. The same in cocotte.
Chestnutty no-bake croquettes
Flocon de neige (streusel flocken-sahne). Berry Flockensahne.
Black sugar Nonnettes Kaki nonnettes. Mandarin nonnettes.

3 ingredients for natural cookies, and a blueberry tartelette

Here are very healthy snacks. No added sugar, vegan, soy and gluten free. That’s so perfect that could have been awful to taste. Hey no, they were delicious.

You need for the cookies :
-a banana
-rolled oats
-raw sesame seeds
Plus fresh blueberries for the tartelette.

-In a mill, paste 1/2 cup of raw sesame seeds into tahini. Reserve a tbs of it.
-Take a small banana, mash it. Mix in the tahini, then some the oats, not too many.

Small rounds for cookies. I sprinkled sesame seeds on them. The large one is for the tartelette.

After baking in the oven-toaster.
They are soft moist cookies with a nutty flavor.
On the large one, I’ve spread the reserved tahini and glued the blueberries with it.