Zu zu zu lemon tartelette : yuzu, kuzu, anzu

DSC03316-001
DSC03327-001

A delicious fresh dessert for all the lovers of sour sweetness.

Why zu zu zu ?

Zu or su, is sourness. Many acidic ingredients have this sound in Japanese. Today :
Anzu : Apricot.
Yuzu : yuzu citrus.
Kuzu : kudzu is a root resembling arrow-root and similarly used as a jelly starch.

About 1 volume of dry apricot for two of oat meal in the blender, then just a little water. Put in the mold, dried in the oven.

Yuzu. I’ve really discovered something here : yuzu and apricot are one of those rare matches made in even. Paired they become something else, a richer fruit flavor.

DSC03518-001

DSC03531-001

Kudzu as it is sold. It is 本葛 Honkuzu, pure kuzu. There exist others (explanation here).

For more : kudzu recipes.

DSC03272-001

I mixed the kuzu powder with the juice and zest of a yuzu, a little yellow cane sugar, enough water (as suggested on the package of kuzu) and cooked while stirring, till it became transparent.

DSC03330-001

Filled the crust. Let cool a few hours. Garnished with whipped coconut cream, toasted sesame seeds and yellow cane sugar.

DSC03318-001

Ultra simple green freshness : kabosu lime pie

DSC01311-001DSC01413-001

Of course, the deep forest flavors of the kabosu lime make the charm of this sweet. That’s a delicious dessert you can try with another other fragrant citrus.

DSC01272-001

The crust : oatmeal + black sesame.

DSC01276-001

The filling : avocado + kabosu citrus.

DSC01283-001

In the blender : 1/2 avocado, 1/2 kabosu zest (grated), juice of 1/2 kabosu, 1 to 3 tbs of condensed milk or honey or syrup (amount to taste), 2 tbs of coconut cream.
Let the pie rest at least 2 hours in the fridge for setting and for developing flavors.

DSC01345-001

On top, whipped coconut cream and ribbons of zest.

DSC01323-001

Mmmmmm…. luscious !

DSC01421-001

La France sur tartelette (pear chocolate no bake pie)

DSC08547-001
DSC08524-001

A fresh plant based dessert to showcase the first ラ・フランス (“la France”), that’s how they call these locally cultivated 洋なし yonashi (Western pears).

DSC08529-001

I made the crust in the blender : half oatmeal, half sesame seeds, enough prune to make a binder. No cooking, let dry in the fridge or shortly in the freezer.

DSC08540-001

The cream : sesame seeds, cocoa, sweetener, vanilla extract and silky tofu.

DSC08551-001

Toppings : raw pear slices and a chip of 100% cocoa mass.

DSC08543-001

‘Not dog’ garden sandwich

DSC03514-001

DSC03501-001

Weirds sausages in a green wrap. They are easy to make and really yummy.

DSC03491-001

The basic ingredients. The beans are boiled of course. I mashed them together with a fork.

DSC03492-001

Spices, lots of paprika powder, a little garlic (grated) and black miso. They have no case, just formed by hand. But they could used some support :

DSC03495-001

Ninniku no me (garlic stalks). I passed them into, on the model of sausages formed around a bone.
Then baked the sausages (painted with oil) during about 20 minutes.

2013-06-06

Enjoy in a wrap of sanchu (Korean lettuce) with carrot, and some chunky mustard.

DSC03515-001

DSC03503-002

Like a strawberry breakfast

DSC00815-001
DSC00822-001

What’s pinker than starting a Spring day with tender strawberry muffins ?

DSC00810-001

The recipe is the same as the zesty oat muffins. Replace the fillings with a cup of diced strawberries, fresh or frozen.

DSC00776-001

Juice of strawberries has escaped when the top popped up, so they look like small volcanoes. Let the muffins cool.

DSC00842-001

Sprinkle cinnamon sugar on top. And go to bed, they’ll be ready when you get up…

DSC00802-001
DSC00845-001

Zesty oat muffins

DSC00721-001
DSC00715-001

Simple oat muffins, not too sweet and full of flavors.

DSC00697-001

Wet mix :
Blend : 1 cup (the size of muffin cup) of oat meal + 1 cup water + 1 yuzu lemon’s juice
Let 30 min or overnight. Add 1 small egg, 1 cup water,1/3 cup light cream. Blend.

Dry mix :
1 cup flour, BP, cinnamon/nutmeg/spices, 1 ts kurozato black sugar.
Fillings : raisins, cut yuzu lemon zest
Topping : oat meal and kurozato sugar

Tips : For vegan muffins, you can replace the cream and water with coconut milk and don’t add the egg.

DSC00752-001

Other muffins :

softy banana apple muffins

percinnamon muffins

savory shiitake muffin (GF)

banana bread with nuts (GF)

okara carrot cupcake (vegan)

pinapple chocolate cupcakes (vegan)

DSC00810-001strawberry muffins (be patient…)

If you need more : the quick baker’s compil’

Savory dill waffles

DSC05474-001

I’m still surfing on the dill wave… I really bought a lot but that’s not a problem. 5 minutes to throw a green brunch :

DSC05442-001

The batter is juiced dill, flour, baking powder, salt and oats.

DSC05451-001

Cook in the waffle machine. You don’t make simpler.

DSC05478-001

Served with cotton tofu and sesame.

DSC05466-001