A few tbs of buckwheat flour, as much of flour, baking powder eyeballed, salt, a pinch of sugar, grated yuzu citrus peel. Mix well. I’ve added cut dill and made these rieska style Nordic pancakes :
The mix of flavor of yuzu and dill is delicious. That makes a great brunch item with a good cup of wulong tea.
Sweet potato (satsuma imo), potato and persimmon (kaki) season is back.
That’s the album about most of my November meals : November eats. And for vegan menus here.
These are the main topics and visitors’ current obsessions :
Tian casserole with potatoes
Satsuma imo soufflées
Kakicannelle persimmon
Classic revival :
kneppes (Lorraine’s pasta)
roasted chicken
French fries
tarte orangette
simple tarte au chocolat (silky chocolate pie)
Nordic wave :
Mousse de saumon et pain polaire
Plus :
polar bread shrimp wrap
crispbread
mini buckwheat blinis salmon bites
American mood :
creamy pumpkin pie
Obama pizza
Chicago pizza
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On the road to Christmas :
nutty truffles
Saint-Nicolas, Kurisumasu, Christmas, Noël on Pinterest
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Kabocha forever
A little Nordic table : smoked salmon mousse, cardamom polar bread and some greens…
A creamy fishy spread.
Freshly made bread (Recipe here).
Fresh and feisty…
It’s hooooot ! Take me to the North Pole now ! Well maybe not. A Nordic country like Denmark would do. Let’s travel in the flying kitchen…
I can eat tons of raw veggies. Red cabbage, ribbons of cucumbers, daikon radish.
The Nordic plate : raw fish (tuna), Vollkornbrot with butter, horseradish (“wasabi” from a tube, it’s colored horseradish in most brands, you knew that ?), lemon…
Well, a Japanese touch : konnyaku. Served with lemon and capers.
A great exotic fresh dinner.
GOURMANDE in OSAKA 