Favorite desserts and sweet treats of the passed year.
Chocolats au caramel salé (melty salty fudge choco sweets)
Tarte automne-été aux trois fruits (Summer-Fall triple pie)
tarte au sucre lorraine (gran’s sugar bread)
Le nouveau gâteau truffe au chocolat , with soy yogurt
Sesame jewels. The Chinatown treat home-made.
So simple walnut brownie ice cream
Sakura an-pan, blossom sweet bread
A random selections of favorite 2013 savory posts… Most are plant-based, all were yummy ! Thanks for visiting. I hope to see you again in 2014
Romanesco and cauliflower green quiche
My experiments in plant based milks and yogurts
Simple nori okaki. Make your own Japanese rice crackers.
Avocado edamame breakfast croquettes, my simple recipe
Green gnocchi in yellow curry soup
Korean lunch : bibinbap, the colorful rice bowl.
Put rice to cook in the cooker and let’s go :
Namul veggies (preparation here)
Azuki-natto : I heated onion and cooked azuki beans with a little oil. When the onions were cooked, added a little miso and natto and mashed roughly.
The soup is soaking water of shiitake mushrooms (those used for the namul), in it, I cooked mini-radish and added cubes of silky tofu.
Also get some kimchi, a egg yolk and fragrant sesame oil.
Put all the garnishing veggies on very hot rice, add a egg yolk, a drizzle of sesame oil. Serve with the hot soup.
Add a little broth in the bowl, mix and enjoy :
There were 2 sweets I liked a lot as a kid.
1. After-Eight : mint in dark chocolate.
2. Oursons : marshmallow teddy bears in dark chocolate.
I can do a fusion of the two, no ? Well, in theory.
I pounded into paste a good amount of peppermint, added marshmallows, heat them just enough to melt, stirred…
Filled chocolate in the mold. Let dry overnight, added the marshmallow cooled, later added chocolate, waited…
Ah.
But they taste great ! If anybody has tips to take out the bears from the mold without breaking them, I’m taking. I tried making a thicker chocolate case, but that’s not so good. I tried molding the marshmallow so I’d dip it in chocolate after, but it stuck totally on the mold too. I’m too clumsy, it seems.
Namul is the name of Korean style blanched veggies.
The boring supermarket version, all year round the same :
namul set
Boiled spinach, soy bean sprouts, zenmai fern and daikon radish.
Home-made version, in Spring.
So this time with Autumn produce :
I had suguna kabocha. I grated and steamed it, added only sesame oil and garlic.
Soy bean sprouts, steamed, with soy sauce, a little hot chili, garlic, sesame oil.
Konnyaku. I’ve added re-hydrated shiitake mushrooms. with soy sauce, a little hot chili, garlic, sesame oil. Let overnight.
Leafy radish. Blanched and refreshed the greens in cold water. Added garlic and sesame oil.
The 4 dishes :
GOURMANDE in OSAKA 