Left over make over

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A meal to empty the fridge around a big piece : a roast of white sweet corn. OK, that’s not a Christmas dinner. The idea was to use all the parts of veggies I had around before going shopping for fresher produce.

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White cucumbers, salted. Rinsed after 20 minutes. They are juicy like melon.

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A chilled kabocha and sesame soup. It’s deliciously creamy.

DSC06932-002 I had used the flesh of steamed kabocha for a salad. The skin is edible. So I used it in the soup.
I’ve added sesame seeds, miso, green chili, yellow paprika. Blended.

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Boiled green soy beans and romanesco were in the freezer. Simply with yuzu lemon and chili flakes.

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Grated daikon, goji berries, cashew nuts and black pepper.

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I steamed the corn cob, then grilled in the oven toaster.

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Coco-hearts and Winter fruits


A simple colorful dessert. It’s a delicious and fresh way to take you fix of vitamin C.

It’s haupia, the Hawaiian coconut pudding, with a bit of agar in it. It took the shape perfectly.

Juicy grapefruits and mandarin oranges.

Dry coconut and powdered goji berry.

Koya-dofu soup. Reviving dry food.


A Winter soup made from a good old style broth, and a selection of dry food from my pantry.

高野豆腐 kouyadoufu
These blocks are hard, a dry moss like the green one you get to pick flowers in it, but in white. It’s tofu. Dried tofu.

koya Source Koyasan HP

Mount Koya, or Koyasan, is the name of a mountain, inhabited by a community of Buddhist monks, near Nara. They had the idea (or they imported it from China) to dry the tofu on freezing days, and it seems they invented the freeze-dry technique.
The dried tofu changes of textures, becomes like a sponge and it can be stored many months. It’s also very light in weight. It’s very convenient to stock tofu, and to take some when you travel.
When rehydrated, it doubles of volume, and I could cut it slices with scissors as contrarily to fresh tofu, it doesn’t crumbles. The taste is a little different too, more milky.

Here the items of my soup. There is also wakame sea weed, not on this photo.

TIPS :
To rehydrate dry food, cover it with lukewarm liquid. If possible, the liquid should not be salted otherwise it slows the process.
To speed it up, in the case of dry plants like fruits, mushrooms, even rice, you can add a little honey or diluted sugar.
To speed it up in case of protein-rich food like this koyadofu or beans, it’s better to have alkaline water. If yours is acidic, you can add baking soda to it.

more info about dry food

Home-made broth. I have well broken the bones so they released their extract and made the broth very white, full of nutrients.
Then it’s very simple :
-put the dry items, and some fresh minced ginger in a pan/bowl. Cover with warmed broth, add a pinch of sugar.
-wait 20 minutes
-cut the tofu. Add salt to taste. Re-heat.

Mmm… a delicious soup full of juicy items.

Going bananas on black sesame almond crisp

Winter bananas… Meh !
Let’s bury them under ashes.

Just bananas, cocoa mass chips and goji berries. More banana slices on top.

The streusel is made of black sesame milled with oats, a little sugar, sweet almond oil and more oat flakes.
There was a delicious almond smell in the air while that was getting baked.

Too dark for a color photo. The bananas were sweet, the berries full of juice, the chocolate melted, the crumb was crunch and so sweetly nutty. That was yummiful…

Coupe glaciale. Refreshing loquats in crushed ruby.


Rainy season brings heavy humidity. Not a weather to eat Sacher torte. Here is something better for the season.

Chill the components…
Loquats. To peel, empty and cut.
Goji berry jelly, slightly flavored with honey. It’s nearly neutral in taste so it doesn’t interfer with delicate loquat flavor.

Crush the jelly into lovely crystals.

Add the fruits.

Stop breathing…open the mouth…
Fffffff….. feels great.