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…

Fish tacos with DIY corn tortilla

Taco lunch ! Arriba ! Nobody says that ? Pues, caramba ! Even less… I used to speak Spanish well.

The market’s basket. It’s chili and peppers season.

My yellow tortillas… I mixed flour and polenta (grits), olive oil, water and salt. I rolled 2 crepes and steamed them. Then toasted in the toaster. They taste good, a great roast corn flavor.
Now the shape and solidity are not like those you can buy. As you see, they are flat, no folding in 2. If you insist, they break and you get 2 half-circles. There is a trick. Fill them and take photos. The filling will soften the fold line and as you can see at the end I get them folded.

Hot ingredients : Fish (flounder) stir-fried in olive oil with coriander seeds, black pepper, paprika. Stir-fried red onions. Shishito green peppers roast in the oven toaster,

Crudités : cukes, yellow paprika, togarashi peppers.

Filled !

With a side of mix beans (edamame, garbanzo, black beans, favas) in sweet chili and cumin sauce with toasted sesame.

Carrot waffles with silky cream

A yummy vegan brunch. It’s very quick and easy to prepare and delicious.

Flour, baking powder, kurozato (black sugar), spices… the orange cream is a carrot mashed in the blender with coconut cream. I totally eyeball the quantities.

And I got those colorful waffles !

The cream is simple too : silky tofu (kinudofu), raisins, walnuts and some more kurozato. 30 seconds in the blender.

Mmmm….

Egg head crackers

Simple crackers with a pleasant egg and roast sesame flavor.

That’s the same dough as for egg pasta : egg + flour. I passed it in the pasta machine. Then I put it on an oiled foil, added raw sesame seeds and salt, passed the roll to fix.

Cut with the pizza rolling cutter.

Baked in the oven toaster, till golden.

Note to myself : you should have pushed more with the roll as 1/3 of sesame seeds went away.

They can be served with a chilled kabocha chana dal soup.

Or stored in a box.

Red lentil crackers, two flavors

Crackers made with red lentil flour. I passed the lentils in the coffee mill. Then it’s extremely simple.

That makes tasty crackers richer in proteins. Both taste great. I prefer… the garlic parsley ones.

To the lentil flour, I’ve added 1/2 volume of flour, olive oil, salt, just enough water. Half with powdered sesame, black pepper, spice mix and poppy seeds. Half with minced parsley and grated garlic.