Kabocha mousse et matcha au lait



A cute mini-meal, totally in this season’s mood.

A mousse made of mashed boil kabocha, pumpkin spices, a little sugar (optional), (veg) whipped cream and cream cheese. The stalk is made of cream cheese, passed in green powder and sugar.

The matcha au lait is a big hit in Japanese fast-food coffes. Matcha green tea powder and foamed milk.

A step into Autumn adzuki beans

We’re stepping into Autumn seriously now. That seems late, I guess but that’s really from mid-November that the nature of Kansai takes its fire colors, and there are still many warm days.

I needed some red on the plate too. I restocked boiled azuki red beans. As usual, I made a ton and I froze portions.

I’ve eaten a serving just boiled, adding tomato sauce, Cayenne pepper.

Leaves… stalks of mini daikon. All that is warmed together.

And a few balls of cream cheese bring a refreshing contrast. Miam ! Miam !

My pumpkin pie fix

These sweet pumpkin pies are all over the web, so I ended up craving for one. I have never eaten an American pumpkin pie, so I have no idea about the taste and texture, and I’m not sure I’d love it. So I was idealizing my pie as a crunchy and nutty cup, filled with fruity kabocha and overflowing light fluffy cream…

Crust : oat and white sesame, a little sugar. It’s prebaked.
Filling : Cream cheese, (veg) cream, sugar and spices with pasted freshly kabocha. It’s 90% kabocha.

Baked.

Creamed.

Cut.

Devored.

Little buckwheat blinis


Warm, golden, firm, fluffy…and small. That’s the perfect blinis.

It’s ideal for small smoked salmon bites.

A yeasted dough with 30% of buckwheat flour, after an hour in a warm place, I added an egg (white beaten), cream.

Other version :

simple buttery blinis

As I don’t have mini-pans, I simply re-cut them.

With salmon, aneth, onions.

No wasting !

At coffee time, with the cut parts can be reheated, served with rose petal cream cheese, mikan mandarin marmelade and better to melt on top :

Softy apple banana muffins

They are fresh, light, fruity and nutty. It’s a inspired by several banana bread recipes seen here and there. The texture is mushier than a bread. I wanted to keep them for the photo in natural light the next day but I’ve eaten the 3 in the evening.

Cut a ripe banana, to fill 1/3 of the molds.

The batter is made with a second banana which was even riper, a small apple (grated with its red skin), an egg, maybe half a cup of flour, baking powder, 3 tbs of cream cheese, 1 tbs of nerigoma (tahini, sesame butter), 2 tbs of powdered sesame seeds and a grated lemon zest.

They burst open while baking… and fell down later.

Serve cooled. They are not good hot, the lemon cheesecake and nutty flavors appear after 2 hours.

Iced spicy Silvana

This is crispy, nutty, spicy and iced. Pure bliss ice-cream sand.
This is a free interpretation variation of Silvana cakes from the Philippines.

Silvana is the little sister of Mr Sans-Rival, the big dacquoise cake. So it is the same base of cashew dacquoise as here.
The only differences are the smaller size (like a cookie) and the addition of a good amount of curcuma powder to the batter.

The dacquoises were then opened in the middle, like muffins.

They dried and become crispy around after 2 days.

Coriander, anise, cardamom cream cheese ice cream. I have added the spices slightly crushed to some bought ice-cream, which is not too fat nor sweet.