Hot plate muffins with fig, walnut and cinnamon

A few home-made English muffins. I made half plain, half garnished with dices of fresh fig, walnut and cinnamon powder.

The dough is made with 1/3 graham flour and a little coconut milk. I shaped them in circles. Cooked on the cast iron hot plate.

I’m in training. They will look more regular next time…

They are still delicious the next day : toasted, with a little coconut cream. topped with more fig, walnut and cinnamon.

Tarte automne-été aux trois fruits (Summer-Fall triple pie)

Three fruits and a nut. Still Summer, already Fall.
A dessert out of this world.

Pâte sablée.

Poires au vin (drunken pears).

Figues fraîches.

Caramel coated walnuts.

You’ve counted only 2 fruits ? True. There is raspberry jam hidden somewhere.

Fig tartelette, with peanut crust and shikwasa cream

A quick nutty and fruity dessert, very healthy. There is no added sugar, it’s pure fruit flavor. The crust is pleasantly soft with crunchy bits of peanut in it (don’t blend too much).

I had only one fig left. With half I’ve cut nice slices. I’ve used the white parts for the cream.

The crust : In the blender, 2 tbs of oatmeal, a handful of peanuts. When it’s roughly powdered, add a cut prune, a little water, a pinch of salt. Blend into a sticky dough. Garnish a mold. Bake till dry, about 6 minutes at 160 degrees C in the oven toaster.

Shikwasa is a small citrus from Okinawa. The size is about 1 centimeter of diameter. They are a little sour and extremely fragrant.

The cream : Without cleaning the blender, add the half of fig, 1/2 juice of shikwasa and a little grated zest, 2 tbs of silky tofu. Make a cream. Add a little prune to make it sweet to your taste.

Asian breakfast : salmon okayu

Second morning of okayu rice porridge with the leftover cooke for the umeboshi okayu

The base is the same : brown rice + cooked aka endomame red peas + a little salt.

Grilled salted salmon.

With the salmon, I’ve toasted a few abura age (fried tofu). To make croutons for a Fall salad, with figs :

The fish on top of the rice, with sesame seeds and shikwasa lime.

Desserts de France…

Les crêpes !
Crêpes Suzette mandarine – Crêpes boisettes (berry) – Crêpes little sun – Crêpes soufflées tropicales

More : crêpes compilation (sweet and savory)

Noël et Rois (Xmas and Kings) :
Pompe à l’huile (sweet fougasse) – Nonnettes (fluffy gingerbread) – Flocon de neige (snowflake cake) – Nougat glacé (honey ice-cream) – Galette des Rois (Kings’ cake) – Galette des Rois au chocolat

More : Christmas dessert compilation

Les fruits !
Poire pochée au chocolat – Baked pineapple – Fruity papillote – Tartelette aux figues – Pomme lampion (baked apple) – Crémet aux fruits rouges

Classiques :
Génoise – Cygne et choux (cream puffs and swan) – Millefeuille –Tarte au chocolat – Religieuse (cream puff “nun”)

Regions :
Brioche de Pâques (Easter bread, Provence) – Gâteau de Metz (retro chocolate cake, Lorraine) – Croustade or Pastis aux pommes (apple pie, Gascogne) – Millas (corn and pumpkin, South-West) –Farz fourn (butter cake, Bretagne)

Chocolat.
Coffee sunglasses – Gâteau truffe aux kumquats – White chocolate cinnamon apple cake – Raspeberry choco-carob cake

More chocolate sweets.

Festifs.
Pets de nonne (‘farting nun’ carnival donuts) – Mango coco millefeuille – Star anise mandarin chocolate tarte – Crémet in mint sauce – Gâteau de la bergère (Shepherd’s cake made with potato) – Petits flans a la betterave (sweet beetroot puddings)

More ? French dessert compilation.