A fresh vanilla panna cotta that you won’t regret eating on a hot day. Well, for me, the classic is a little heavy on the stomach, so a dairy free version is better. The agar also favors digestion. Oh let’s stop with those mechanical details. It’s a decadently delicious dessert !
I’ve used quite a lot of this powder to make it very vanilla.
Coconut milk, cane sugar and vanilla powder. I used powdered agar.
The vanilla fell in the bottom and is now on top. Served chilled with raspberry jam.
That’s the follow-up of the previous post about the bean ball. Add pasta and salad and that makes a delicious Summer lunch.
Home-made matcha (green tea) pasta.
Creamy cheezy pesto dressing.
That’s made with the leftover of this :
The filling of the balls : sakekasu (sake lees), tofu, salt, olive oil. I’ve added more olive oil, lots of basil, a little garlic, a little vinegar and some water.
That makes a perfect dressing for a mix of baby leaves.
So that’s this month’s Daring Cook’s challenge.
The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is! Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood challenged us to try meatballs from around the world and to create our own meatball meal celebrating a culture or cuisine of our own choice.
Meatballs !
There will be several posts that will appear in the next days on this topic with Japanese chicken meat balls (tsukune) :
yakitori
So let’s start with this “Italian” version.
Yes, no meat in sight… and well bean versions are allowed.
Taisho kintoki red beans (boiled), garlic, onion, black miso, herbs (oregano and basil), paprika, hot chili and a little potato starch for the binding.
Chinese black miso is the main flavoring.
The cheezy filling is sakekasu (sake lees), tofu, olive oil and salt.
Then they can be steamed in a steamer or in a micro-wave (200 watts). Served in tomato sauce. They are equally good hot and cold.
Italian lunch all plant-based, with local season ingredients. It’s Summer !
Shimeji mushrooms and green asparagus (only the stalks as I used the tips before) are the guests of this risotto.
I make it stove-top in my rice-cooker bowl, so I can then use the RC keep hot function. Garlic, leek and a chili pepper in olive oil to flavor the rice. I used sakekasu (sake lees) and water as broth to get a cheese-like creamy flavor.
It’s not as creamy as usual. The reason is I used hatsuga mai, polished germinated rice. That’s nice too to have a lighter texture in Summer.
That’s very simple. A good tomato. Sliced. A good tofu. Sliced. Fresh basil. A pinch of salt over the tomatoes. A drizzle of olive oil, one of balsamico vinegar.
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 rosesDay 1 : Mix A and knead. Let overnight.
Day 2 : Add B, knead. Let double. Add C. Let triple.
Bake a 160 degree Celsius.
GOURMANDE in OSAKA 