Golden sesame baby bagels express…

Ideal for breakfast or brunch. You won’t have them in 5 minutes, but you just need 3 minutes of your time, so you can do your gym, take shower, etc. You wouldn’t go out to buy some in pajama anyway. So bake them.
And in less than 1 hour :

Tatada ! A 1/2 dozen of cute mini golden sesame bagels !

1. Put some sesame seeds to toast. In a bowl mix flour and baking powder, a little salt, a little oil, water enough to make it gooey. Add in the seeds.
2. With a spoon and wet fingers fill some ring “donut” molds (savarin molds they are). Let 15 minutes.
3. Put in the toast at 180 degrees (that took 15 minutes).

For 2/3 cup of flour, I had 6 minis.

Serve hot with fresh fruits : kaki (persimmon) and mikan (mandarin orange). Add butter if you want,but they are delicious just like that, flavored by the sesame.

Let the butter melt and sprinkle a little Ceylon cinnamon powder.

Keep a few for later.

The quick baker’s compil’

SAVORY

Grits’in corn bread

Fava beans and pesto cakes
Pounti (herb and prune peasant cake)
Express sesame buns
Cake salé au fromage et aux piments jalapeños

SWEET


Mikan orange cake

Quatre-Quarts, the simple butter cake
Saint-Nicolas Nonnettes (mikan stuffed ginger bread muffins)
Banana breads with nuts
Gâteau au pamplemousse – Grapefruit cake
“Hattaiko flour” cake
Millas (raisin corn bread)
Softy apple banana muffins (not on the photo)

And (click here) many variations of ok’cakes (soy fiber okara cakes).

Let’s finish with the lemony buckwheat soda bread (special post here).

Avoine au vert

Let’s eat veggies and fibers. As yes, I could be slightly leaner…
That takes 1 minutes to mix, the 3 minutes of microwave. In a bowl, oats, water, cheese, edible yeast, turmeric, black pepper and :

Romanesco cauliflower.

Peas and beans.

Nanohana, rape green blossoms.

1 serving :
Cal : 343.5 Fat 11.0g Carbs 52.4g Proteins 18.9g

Casser la croûte. On the table, at the farm…

Let’s break the bread crust and the meal starts… Casser la croûte, breaking the crust is eating for the French. That’s the magic : close your eyes. Your are in a French farm in the timeless era of fairy tales. There is a herd of unicorns grazing in the field…

Break the bread and put food on it…

That’s a meal. No, I forgot to take photos of the wine.
At our farm we make everything from scratch… but not the wine.

Un pain de campagne. Merci Kiki, la MAP (home bakery machine). It’s an old style peasant bread with a little rye flour in it.

3 terrines that you’ve seen before :
terrine de canard aux marrons et aux noix (chestnut marron duck )
terinne de volaille aux herbes (herb poultry)
pâté au foie (liver)

Salade de chou rouge (red cabbage).

Flavored with apple, Italian parsley (despite the name, it’s not foreign at all in France, it’s persil plat, the common flat parsley). Of course, a cider vinegar vinaigrette.

(to go to the posts, click on the text not the photos)

pickled cornichons

pots de pommes de terres et champignons (mushroom, potato)

Dessert chausson

I hope you enjoyed the visit !

Dépannage de cornichons (pickle rescue)

Can you imagine this tartine de paté without cornichon pickles ? That would be so sad…
No pickles in the cellar. No cellar in this building actually.
What’s a girl to do ?

Take kyuri Japanese small cucumbers. Cut to size. Rub them in salt.

Laurel, green pepper, black pepper… in hot vinegar and water. Pour. Wait 1 week.

Voila !

Nooo, I don’t wait 1 week. I nuke them and I wait… 30 minutes. LOL.