A lighning of green tea : matcha éclairs

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Des éclairs au thé matcha. A flash of light in the middle of rainy season. Un éclair is a lightning during a storm. And this dessert…

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Green tea version.

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Same crust as the petits choux (recipe here), but longer.

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The filling is very Japanese at the base with matcha (green tea for ceremony) and shiro an (paste made of white beans and sugar), with gives a matcha an (green tea cream).

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About this paste.

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… I creamed it with coconut cream, and added a little brandy for flavor. They look rustic as it’s a week-day snack so I didn’t smoothen my cream with the sieve and I didn’t pipe the dough. Do that for guests !

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On top, sugar and matcha green tea.

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Green asparagus. Pickle sauce beans.

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This is food for hot days. Green asparagus with cheezinaise. Pickles and tomato sauce white beans. It’s spicy, refreshing, plant-based and easy to digest.

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Beans in tomato sauce are usually something to warm you up in Winter, but adding the tartness and sourness of pickles totally refreshes the dish.

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Boiled daifuku mame white beans, reheated in tomato sauce. I have then added capers, home-made tarragon pickles, some steamed stalks of green asparagus…

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… a minced small red onion. I’ve let that 3 hours at room temperature, so flavors mixed well.

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Served with mizuna leaves.

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Cheezinaise
It’s similar to this one. Sakekasu brings a cheesy flavor. It is made of miso, sakekasu (sake lees), chili pepper and turmeric. After pasting and adding water, I cooked it a few minutes and let cool, and later completed with olive oil.

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I’ve boiled very briefly the thin green asparagus spears and refreshed them in iced water. I’ve eaten them with the sauce.

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Crème de sakura (sakura an)

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桜餡sakura an is the girlie version of anko, the classic sweet bean paste used to make Japanese sweets.

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It is traditionally flavored with pickled sakura.

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Dried daifuku mame. They are big white beans, very convenient to make Japanese sweets.

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After soaking and cooking.

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1. Paste the beans.
2. Add color (beni koji for red) and syrup or sugar. I also add a little brandy.
3. Pass the paste through a sieve.
4. Add pickled minced sakura leaves (for strong taste) and/or flowers (for lighter taste and pink bits in the mass).
5. Let a few hours, so the paste takes the full flavor.

The pickled sakura must be rinsed and soaked, otherwise they are really too salty.

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That’s the finished paste. It can be used in sweets and breads.

DSC07698-001 With the rest of paste that didn’t pass the filtering, and some leftover of anko bean paste, I made a toast.

Wagashi Saga : Japanese sweet posts and tutorials.

Recipes using sakura-an :
DSC07734-001sakura mochi
DSC08042-002double sakura waffles
DSC08359-001sakura anpan

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Instant supper : gochujang bean soup

Suppose your have freshly boiled white beans (daifuku mame). Or even a can, but I don’t recommend it. It’s just a question of planning to soak and cook them. And they have no aftertaste of can, no additives.

Add 2 tbs of Korean spicy miso (gochujang), a lettuce that has seen better days, a green bell pepper. Reheat. That’s it.

Sesame and negi leeks as toppings. Plus a few drops of sesame oil on the soup.

Cal351.7 F10.1g C59.3g P16.9g

White + Red, White + Green

Food that cooks itself :
White beans (soaked a day), slow-cooked one night, in the cast iron pot, with onion sauteed in olive oil, lots of garlic, chicken leg drums, tomato puree, a hot chili, marjoram and rosemary. Later added the flesh of half a lemon for freshness.

The meat is so tender that it falls off the bones. Herbs give a great delicate flavor. Yuuuummy…

Funny colors…

Shan tofu and home-made ra-yu

Cal 553.7 F20.1g C85.0g P49g