No cook crumble, full season flavor

A delicious fruit crumble, fruit crisp if you prefer. Sweetness, fruits, flowers and crunchy cake. And this wonder is ready in 5 minutes. Heaven.

If you want other ideas in the same style :

bananas, chocolate, black sesame almond crisp
Spicy apple crumble

It’s filled with deliciously crisp toki apple and juicy ultra-ripe kaki persimmons.

My baker doesn’t like wasting. Well, he could give them for free, but maybe that’s not convenient. The price is very low. Yes, he sells crumbs. These are some sweet bread crumbs. That’s similar to crumbed digestive biscuits, in tastier.
So that’s ready, but I’m no so lazy. I did hard work :

That took 30 seconds. In the mortar, I reduced to powder some toasted sesame seeds, added the crumbs and pounded slightly to level the big blocks, spiced with cinnamon and nutmeg.

Cut the apple, cover with kaki flesh and then with crumbs.

Add flower petals. Mini chrysanthemum.

Yummy !

Kiku, chrysanthemum garden toast

My garden lunch…
That’s the season for chrysanthemums, on the table too. These small ones are often seen with sashimi. They look good with any food.

Ful, broad bean hummus.

Basil pesto (basil, garlic, sesame, salt, olive oil).

菊Kiku, chrysanthemum.

A toast, bean paste, pesto and flowers.

Kimchi with yamaimo (Japanese yam) and okra, two sluggish veggies.

With coffee and a mikan orange.

Sakura kit

I’m equipped for the cherry blossom season that is looming… It’s really early this year. I’ve seen only pink ones so far, but within a few days, the country will be white.

Japanese sakura sweets are flavored with pickles made the year before. I should make mines maybe, but well I’ve bought some. さくらの花(塩漬け), cherry blossom, pickled in salt.

The leaves are also pickled but less salty.

The flowers in the bin.

They need a rinsing.

Then you add petals to some food, let a pair of hours and they are magically flavored. You’ll see that in future posts.

干菓子higashi (dry sweets) to go with matcha. I didn’t make those either.

Wagashi Saga : Japanese sweet posts and tutorials.

Rose petal and cranberry for a romantic panettone

Let’s have a bite of dolce vita…

Blog-checking lines: The December 2012 Daring Bakers’ challenge was hosted by the talented Marcellina of Marcellina in Cucina. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread!

Yes, the flavor has just been invented. Sweetened dry cranberries, soaked in a little Christmas tea and dry rose petals. I added a little orange blossom water to the dough and that’s all.

Yep, broken. I tried to hang it to dry. Well, never again. LOL.

It’s very “cake-like”, maybe next time, I’ll use bread flour. But besides, it’s delicious for me. I wouldn’t trade it for those industrial ones like M*tt*.

My recipe. I mix in my home-bakery :

For 3 mini panettoni

A
25 cl lukewarm water (or skim milk)
2 ts dry yeast
350 g cake flour
1/2 ts sea salt
B
60 g black sugar
0.5 ts dry yeast
1 tbs orange blossom water
3 egg yolk
90 g softened butter
C
1/2 cup dry sweetened cranberries
prepared tea
dried roses

Day 1 : Mix A and knead. Let overnight.
Day 2 : Add B, knead. Let double. Add C. Let triple.
Bake a 160 degree Celsius.

A plate of petals. Rose, roots, squash and rice.

Mignonne, allons voir si la rose…
Poetic inspiration came for today’s brunch.

Spaghetti squash.

Petals of rose on sunny rice.

Petals of beetroot.
That’s very simple. The rice is cooked hatsuga genmai (germinated brown rice) colored and spiced with turmeric, oil, black pepper and fennel seeds. On top, all the parts, last leaves, petals and all of a few mini-roses.

Ground azuki beans, with miso, garlic, lots pounded of white sesame. Reheated with steamed spaghetti squash.

Powered up spaghetti squash. Topped with negi leeks.

Beet slices are grilled in the oven toaster.

With grated ginger. These 2 go well together. Grilling really changes the beetroot. The inside is still very juicy. It’s very crunchy, there is matter to chew.