Maybe that’s too classic for this blog : a meal of steak, pasta and sauce. Why not ? It’s based on local produce. This sauce is ideal to serve with pasta, or with meat, or with both.
The fungi are available year round but they evoke Autumn because they have a wet forest smell.
(sticky mushroom). Nameko
Stir-fried with onion, a little garlic.
Creamed with coconut cream and milk and 1 tbs of potato starch. Salt. Pepper. You don’t need much as the mushrooms are very flavorful.
Wagyu Japanese beef steaks, grilled on the plancha.
Medium rare was the less I could do with this thickness.
matcha soba noodles, and the sauce.
A colorful pasta, veggie, seafood one-dish meal.
Tagliatelle made with durum semolina plus a little matcha green tea powder.
Cooked with garlic, chili, white wine, tomato paste…
…konnyaku, capers, favas (broad beans)
… stalks on
mitsuba. The leaves decorate the serving plate.
October 8, 2013
Avec la recette, health, Home-made Fait-Maison, Ingredients, savory, slow food, tea, Uncategorized, wine, With recipe •
has a Japanese tea twist. tres leches cake
The idea of adding tea was good, but this recipe has a big flaw, read at the end.
More about “tres leches” cake and basic recipe.
I made a simple cake with flour, baking powder and
matcha green tea.
The cake was nice and fluffy but it didn’t hold its shape as well as the classic one when soaked.
tres leches (3 milks) :
condensed milk + cow milk + DIY almond milk.
I had a leftover of syrup that I thickened with potato starch. I’ve used it to fill between the 2 layers of biscuit.
As you can see the filling became runny and the cake more like a pudding. But I liked the almond flavored
matcha au lait taste.
Verdict : good in taste, not great in texture. Next time, I won’t use that type of biscuit. I think the basic sponge (biscuit de Savoie with egg) or
okara cake keep their texture better when soaked.
A Mexican-Japanese fusion dish. I’ve added Japanese
matcha tea, azuki beans and rice to tacos.
Azuki bean chili, with rice, green peppers, fresh thyme and dried tomatoes.
tortillas with matcha green tea powder.
Add a piece of steam corn cob. And wrap…
August 31, 2013
(quick) 5 minutes active cooking, diet, economic and frugal, health, Home-made Fait-Maison, hot weather food, quick, savory, street stall, tea, Uncategorized, vegan, vegetarian •
That’s not a fast-food drink. Count 12 hours or more to get your refreshment. Well, it’s not really labor intensive.
Kuromame, black soy beans. Compil’ here.
After overnight soaking. I don’t know why they burst. That doesn’t matter.
Squeezed in cotton gauze.
More details about soy milk making here.
That gives soy milk. The grounds are
This okara will be used in
You can drink the milk.
Or make a
matcha latte. I foamed 1/3 of chilled milk with matcha green tea powder and poured on top. You can see a gradation.
June 23, 2013
Avec la recette, Cuisine from dry / a partir de sec, diet, drinks, economic and frugal, Home-made Fait-Maison, hot weather food, Ingredients, Japan/ cuisine japonaise, slow food, tea, Uncategorized, vegan, vegetarian, With recipe •
Des éclairs au thé matcha. A flash of light in the middle of rainy season. Un éclair is a lightning during a storm. And this dessert…
Green tea version.
Same crust as the
petits choux ( recipe here), but longer.
The filling is very Japanese at the base with
matcha (green tea for ceremony) and shiro an (paste made of white beans and sugar), with gives a matcha an (green tea cream).
About this paste.
… I creamed it with coconut cream, and added a little brandy for flavor. They look rustic as it’s a week-day snack so I didn’t smoothen my cream with the sieve and I didn’t pipe the dough. Do that for guests !
On top, sugar and
matcha green tea.
June 22, 2013
dessert, festive, French desserts, Home-made Fait-Maison, Ingredients, Japan/ cuisine japonaise, Snacks-Petits Gouters, sweet, tea, Uncategorized, vegetarian, With recipe •
That’s the follow-up of the
previous post about the bean ball. Add pasta and salad and that makes a delicious Summer lunch.
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.
bean ball recipe