Bochan kabocha cocotte eggs and Autumn turmeric side

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Oeufs cocotte are French baked eggs. They are baked in a dish that is called in French, guess what ? A ramequin, a bol, etc. It’s never called a cocotte. Because a cocotte, it’s hen, it’s a woman sometimes, well in the kitchen, it’s a big stew pot. So baking eggs in that over-sized pot, that’s like quail eggs inside a pumpkin. Well, today exceptionally we’ll do that.

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Botchan kabocha (little boy pumpkin) is the smaller Japanese pumpkin. It’s perfect to make individual stuffed pumpkin dishes. For instance :

okowa sticky rice kabocha

Thai steamed custard

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Open and empty the kabocha, steam it till the flesh is soft. Fill with quail eggs and a mix of soy milk, argan oil, salt and pepper. Bake till the egg whites are stuck and the yolks still soft.

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Served with toasted home-made whole-wheat bread.

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Turmeric. In Japan, they cultivate a few types. Autumn turmeric is the most common. Spring turmeric (in English “wild turmeric” ) is the second most common. This plant is believed to have great medicinal properties.
This one is only a little bitter, perfect for cooking.

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Stir-fried gently a few slices of turmeric and of dry apricot. On low heat, added in daikon radish leaves, stirring till they get wilted. Added salt, walnuts and chrysanthemum flower.

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A nice Autumn brunch.

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Golden sweet potato waffles

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Simple waffles with 2 yellow twists.

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You can see these bits in them. They are cubes of baked sweet potato.

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Kurikogane potato (more here)

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The second ray of sunlight is a generous teaspoon of turmeric in the batter. Mix. Heat the waffle-maker. Cook. Prepare coffee.

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Green nest sushi

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That’s my ideal. Good simple food. With a twist.
Here is a new version of mehari-zushi (sushi in pickled leaf). Again ? Well, those leaves can be stored years when you buy them -or when you make them properly. But mines have to be eaten within the week…

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Hatsuga genmai (germinated brown rice) and ukon (turmeric). This yellow spice is a common addition to the pickle.

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Green egg shaped edamame (boiled green soy beans).

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Wrapped in leaves of takana (mustard greens, pickled). So technically, they are not sushi without vinegar, but they become sour enough thanks to the leaves.

DSC01387-001about takana-zuke (click here)

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With sencha green tea. That’s all what you need.

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Sun in the plate. Turmeric fest.

I’d be miserable without my gold powder, the magic turmeric…

Tofu olive oil garlic and stir-fried. With turmeric.

With a little shredded cabbage.

Pasta also stir-fried with lots of turmeric. And a few veggies.

Served with chilled ratatouille cannelloni.

Purple Sauerkraut in monk’s robe


A colorful wrap lunch.

A wheat tortilla colored with turmeric (curcuma). The South Asian monk’s robes too are traditionally dyed with this spice. I always loved the color of this powder. Now, it is thought to be very healthy.

DIY quick tortillas

The veggie mix or how to empty your fridge : sauerkraut, onion, leek, tomato paste, azuki beans and some snow peas.

Ready !

Mmmm….

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.