Hot plate muffins with fig, walnut and cinnamon

DSC09955-001
DSC09961-001

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

2013-09-26

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.

DSC09943-001

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

DSC09972-001

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

DSC09953-001

DSC09949-001

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

DSC09782-001

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

DSC09761-001

Pâte sablée.

DSC09758-001

Poires au vin (drunken pears).

DSC09421-001

Figues fraîches.

DSC09780-001

Caramel coated walnuts.

DSC09777-001

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

DSC09770-002

DSC09786-001

Fig tartelette, with peanut crust and shikwasa cream

DSC09427-001
DSC09414-001

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).

2013-09-191

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

2013-09-19

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.

DSC09322-001

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.

DSC09437-001

Asian breakfast : salmon okayu

DSC09098-001

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

DSC08938-001

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

DSC09095-001

Grilled salted salmon.

DSC09104-001

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

DSC09101-001

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

DSC09106-001

Desserts de France…

2013-03-271

Les crêpes !
Crêpes Suzette mandarineCrêpes boisettes (berry) Crêpes little sunCrêpes soufflées tropicales

More : crêpes compilation (sweet and savory)

2013-03-272

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

2013-03-273

Les fruits !
Poire pochée au chocolat Baked pineappleFruity papilloteTartelette aux figuesPomme lampion (baked apple) Crémet aux fruits rouges

コラージュ2

Classiques :
GénoiseCygne et choux (cream puffs and swan) MillefeuilleTarte au chocolat Religieuse (cream puff “nun”)

2013-03-275

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)

2013-03-27

Chocolat.
Coffee sunglassesGâteau truffe aux kumquatsWhite chocolate cinnamon apple cake Raspeberry choco-carob cake

More chocolate sweets.

2013-03-276

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

More ? French dessert compilation.

September’s round up

A little retrospective about last month.
In September, the readers’ favorites are :

Sprouted hemp seed bread, improved version
Simple 10 minute falafels
Milk your beans (make soy milk)
Eating like a queen : bouchée à la reine
Yaki ika, Ika yaki (Japanese calamari)
Kabocha and carrot kibbeh

*******
Sweets :

Farz fou ! Crazy pagan baking.

Guilt free chocolate cake
Kabocha polka-dot yokan

Hey, the kabocha is getting popular as Autumn is looming…

Some more :

Click here.
Click here.
Click here.
Click here.
Click here.
Click here.
Click here.
Click here.
Click here.
Click here.

Desserts :

Click here.
Click here.
Click here.
Click here.
Click here.

Tartelette sésamine aux figues


A little treat : let’s bake a fig tartelette. Simple, dairy-free, vegan, but it’s universally delicious. The secret weapon is sesame.

Flour, oil, water a little sugar, a pinch of salt, you have a very thin crust.

About 1/2 cup of powdered roast sesame seeds, a tbs of corn starch and a little kurozato black sugar.

The figs cut in slices will release their juice on the powder that will become a creamy bed.

On the figs, more black sugar, a few raw sesame seeds. I’ve let them one hour to marinate the figs.

Baked. Let cool, serve chilled.

Mmmm… As you can see, the juicy caramelized figs on top, the fine crispy crust under and in between a generous layer of sesame cream.

Enjoy with rose flavored Ceylon tea.