Spicy kinako bread with creamed edamame

Triple power snack : edamame (green soy beans), kinako and sesame.
That’s an interesting very bread-like quick bread, and it happens to be gluten-free.

Kinako is made by roasting dry soy beans, then making them into a flour. It’s a common ingredient of Japanese sweets.

Mix : 1/2 cup kinako, 1/2 cup oatmeal, 2 tbs yellow and black sesame (half ground, half whole), 1/2 cup onion (half ground, half thinly cut), 1 dry chili pepper (without seeds, thinly cut), black pepper, salt, 1/4 ts of baking powder. Wet with water
Spread and level between 2 sheets of baking paper. Sprinkle sesame seeds on top.
Bake 15 minutes at 120 degrees Celsius, then cut and bake 15 more minutes at 180 degrees.

Warning : the chili pepper’s hotness will develop, so skip it if you are sensitive to it.

The result is a soft and compact dark bread. Let it cool overnight so flavors can develop fully.

For the cream, pass in the blender freshly boiled edamame, a little cold water, lemon juice, a small piece of fresh onion, salt. Let cool in the fridge at least 2 hours.

Fougasses aux olives vertes

This week’s bread. Fougasse (French focaccia). I had to finish this big bag of green olives.

So I’ve made a bread dough, not too firm with half of graham flour, I just mixed a few minutes. Let overnight. Formed flat breads, garnished, painted with olive oil and baked.

NB : graham flour is not simple whole wheat flour, it’s a mix of fine and fluffy white flour + bran that was broken in big chunks. That gives lighter breads than whole wheat.

Red chili pepper, new onion, marjoram….

Garlic, marjoram…

Puffed bread and falafels

Let’s eat in Middle-East in the middle of my kitchen… Falafels and bubbles of bread.

A batter of overnight soaked chick peas, plus garlic, chili, coriander seed, negi leeks.

Then I pan-fried them in olive oil.

And I baked those flat … well fluffed breads.
pita recipe

My greens : stir-fried okra and cabbage. Some red salsa.

My lunch tray is ready ! Yummy !

Polar bread for shrimp cheese Swedish wraps

Let’s go to have lunch in Ike…ah, I mean Sweden. I’ve never visited either actually, but I’ve eaten polar breads like Tunnbröd , the soft flat wrap type. That’s my version with my pantry’s items.
And I enjoyed those fresh and tasty wraps.

Dough : 1 cups of flour, 1/2 oats, salt, 2 tbs sugar, 1/4 ts yeast, cardamome seeds, 4 tbs yogurt, hot water, 2 tbs oil

I made a soft dough, I had to kneed it with a spoon. Let it 45 minutes at 38 degrees C, till it doubled volume. Then, shaped in crepes and made holes with a fork.

Cooked in a pan.

Fillings (clockwise) : Korean lettuce, shrimps with black pepper, parsley stalks, red onion, cream cheese with coriander seeds, parsley leaves.

The shrimps are briefly boiled.

Put that on a hot bread, the cheese melts a little.

Then the big leaves and roll…

Simple 10 minute falafels

I was in a falafel mood…

… and I had the appetite to devour several falafel sands.

1 minute :soak chick peas over-night,
3 minutes :mash them with some water, add flavoring, make balls,
6 minutes : pan-fry.
I flavored with nutmeg, salt, pepper, negi leeks.

I soak lots of chickpeas when I buy a back. I boil half and I freeze several bags of either cooked CPs and raw-soaked CPs ready to be used for falafels.