No cook crumble, full season flavor

DSC02415-001DSC02399-001

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

DSC02392-001

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

DSC02394-001

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 :

DSC02390-001

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.

2013-11-031

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

DSC02407-001

Add flower petals. Mini chrysanthemum.

DSC02417-001

Yummy !

DSC02414-001

DSC02419-002

Kiku, chrysanthemum garden toast

DSC02360-002DSC02385-001

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.

DSC02346-002

Ful, broad bean hummus.

DSC02349-003

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

DSC05750-001

Kiku, chrysanthemum.

2013-11-01

A toast, bean paste, pesto and flowers.

DSC02378-001

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

DSC02373-001

With coffee and a mikan orange.

DSC02350-002

DSC02358-002

Sakura kit

DSC06925-001
DSC07064-001

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.

DSC07071-001

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.

DSC07075-001

The leaves are also pickled but less salty.

DSC07077-001

The flowers in the bin.

DSC07220-001

They need a rinsing.

DSC07054-001

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

DSC07313-001

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

Wagashi Saga : Japanese sweet posts and tutorials.

DSC07079-001

Rose petal and cranberry for a romantic panettone


Let’s have a bite of dolce vita

logo

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.

That’s the whole meal. A table !

Hot red lentil soup

Just a hot soup and toasts.

Red lentils boiled with leaves of laurel, Chinese tobanjan hot bean sauce, flowers.

Sourdough bread with “aged” cream cheese.

Rose garden rice

Eat your greens and your rice in a flower power mode… It’s a two tier dish. The top is brown rice, with scrambled eggs and juiced leaves of some beet greens.

It is laid on a bed of steamed greenery : bell peppers, the stalks of the beets, garlic and ami ebi (salty shrimps) for the flavor. Roses for the romance.

It’s simple and much more intersting in the plate than just steamed veggies, egg and rice.