Easter hanami bento

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A lunch to bring outside.

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In a park… with cherry blossoms.

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There are kyaraben (decorated bento) artists that produce masterpieces. I admire them, but that’s not for me.
I just tried to make it thematic colorful, thematic and tasty, without spending the night making it.

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Mixed rice (brown and sticky), with green peas, and ninnikunome (garlic stalks) as a fence.

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Shrimps and edamame marinated in yuzu juice.

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Spring salad : spring onion, potato, parsley, turmeric.
I made both it the night before. It’s a salad that gets better when longly marinated. The ideal bento food.
For decoration : Blossoms of daikon radish.

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Not very visible : small pies of potatoes flavored with miso and sakekasu (leftovers). Blossoms of carrots.
Desserts : A kumquat. Easter eggs.

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The full menu.

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Out there. Yes, an additional dessert, torta di riso (see here). The truth is that was too much. After the bento, I didn’t want to eat the cake, but I’ve eaten it later, for tea.

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March wrap up

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Veggie creamy cheesy broccoli delight

The memo about last month’s delicacies…
Of course, the season is tenderly green and full of eggs.

Tsubomina, bud veggie is a star, present in several posts.

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Brioche pascale. Baking my nest for Easter.

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The delicious black bean burger and its ‘Ramen burger

Also hot topics :

Steamed rice (okowa)

The dairy free : Soy milk – Sesame milk – Soy yogurt – Coconut yogurt…

Sprouty rolled cabbage

Okono-minute, the quickest ‘yaki’

Tofaye, the ultimate potato pot

For tea, season Japanese sweets :

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pink and white sakura mochisakura baked donutsakura waffle black sesame purin’ strawberry daifuku little eggs sakura an cream

More wagashi tea sweets.

And for desserts, Easter flying bells diffuse a scent of chocolate in the air. Some cakes that are healthy… well, not too over the top :

2013-03-27Chocolat.
Coffee sunglassesGâteau truffe aux kumquatsWhite chocolate cinnamon apple cake Raspeberry choco-carob cakeWhite chocolate Kirschtorte (no bake ‘n healthy) (bottom photo)

More chocolate sweets.

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Lotus and edamame eggs in a soba nest

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As Spring arrives, I have to cook my quota of Easter eggs.
What comes first ? The egg or the nest ?

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Let’s say it’s the egg. Some eggs, like those of quail are irregular in colors, just like that.

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The eggs are made of pasted edamame beans and broken renkon lotus root. There is also onion, garlic, white miso and for a cheezy touch some bits of sake kasu. I have cooked the paste then shaped.

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The nest.

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I had seen some “cookies” made from soba noodles, so I knew they were tasted after being dried.
I have simply baked fresh soba buckwheat noodles under the grill of the oven toaster. The noodles are boiled, but cold. I have not added any flavoring, they are delicious that way.

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It’s crispy around and soft inside.

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Tsubomina and lotus root stir-fry as a side.

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Sakura okowa as a second side (details here).

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That’s a Spring lunch for me.

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Spring eggs floating on a green pond

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Ultra-fresh Spring eggs are a delicacy. They are perfect to make poached eggs. This is a light first dish, ideal to start a big Easter feast.

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They are placed on a simple soup of romaine salad. Seasoned with spices.

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Brioche pascale. Baking my nest.

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In advance on the season, I’ve already eaten 2 brioches de Pâques(Easter sweet bread).

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Yes, the quail eggs are baked with the brioche.
My brioche is an arranged (simplified) version of this recipe (in French).

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Easter eggs, old fashioned and modern style.
Tips to color the eggs.
For yellow : boil them with turmeric.
For yellow : boil them with the outer peel of onion.
For yellow : boil them with kushinashi (gardenia bulbs) yellow food coloring.
For yellow, it’s easy. For other colors, good luck ! Food coloring doesn’t work all times. Spinach doesn’t work.

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Breaking the eggs…

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