Walnut crust blue sweet potato pie

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It’s very a simple and delicious coffee cake. Few ingredients, little process and full flavor.

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Purple satsuma imo sweet potato. The potato has already a flavor of almond cream cake, so not much is needed.

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I took the flesh of a baked potato, and smashed it with a little coconut cream, a little Grand Marnier liquor and very little sugar. Just mixed.

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The crust is walnut, oatmeal, a little sugar, a pinch of salt and very little water, together in the blender. Then put in molds and dried in the oven. Well I should have taken it out before filling…
The taste is really pure walnut

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So just fill the crust.

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Serve chilled or warm. And enjoy with your coffee.

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Zu zu zu lemon tartelette : yuzu, kuzu, anzu

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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.

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

For more : kudzu recipes.

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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.

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

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Ultra simple green freshness : kabosu lime pie

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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.

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The crust : oatmeal + black sesame.

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The filling : avocado + kabosu citrus.

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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.

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On top, whipped coconut cream and ribbons of zest.

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Mmmmmm…. luscious !

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Creamy quiche, sautéed taro, fiery miso

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It’s a leftover recycling meal. I don’t know why but often when you try to finish up ingredients not meant to be served together, you obtain a better meal than if you had got the produce on purpose.

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I used a lot of orange flesh of kabocha in other recipes, I had kept the skins. I’ve cut them, added a cut onion, a few leaves of laurel, covered with water. Cooked till onion is done. Add miso.

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A good kabocha miso soup.

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I am still eating this beast of oyaimo (satoimo/taro). I’ve peeled a bit, cut in cubes and cooked till tender in a pan with a little olive oil.

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Added a few green peas to reheat.

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Served with a spicy tomato sauce and parsley. Let’s find a name :
Jardinière folle au taro.

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You don’t make simpler : mix 1/2 cup of oatmeal, 1 tbs of potato starch, salt, pepper. Add water. Put in a mold.

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The crust is pre-baked 10 minutes, then garnished.
The topping : diced onion, diced romanesco stalk, cooked in a little oil. Then I’ve added 2 tbs of sakekasu (sake lees) diluted in a cup of water with 1 ts of potato starch. Simmer till it thickens. Add salt, a little nutmeg, a drizzle of olive oil.

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Creamy quiche. It’s plant-based and gluten-free.

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A filling lunch, very tasty.

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Tama konnyaku, tama aubergine

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tama in Japanese means sphere, ball. Like an egg (tamago), or an eggplant (=aubergine). That’s today’s topic.

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Tama konnyaku. They are balls of konnyaku. At this point, they are flavorless, and zero calories. No interest except that they favor digestion. And they have a cute shape. And the texture is pleasant. And they will catch the flavor of spicing… So, it’s very interesting for me.
I bought the balls, but you can carve some from a block with a melon spoon.

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After rinsing, I stir-fried them in a little oil with a few sticks of fresh ginger. Then added soy sauce, mirin, sake, powdered paprika and turmeric. Let simmer till the color is nice.

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Ginger tama konnyaku, to eat hot with toothpicks. As you can see on the final photo, the inside stays white.

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Natt’oats. Cooked oats with slices of ginger + kuromame black beans + natto + soy sauce + blanched spinach + hot chili + olive oil.

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Arlequin aubergine :
-steam slices of aubergine, paint with olive oil, bake
-garnish with tomato paste + salt , add a tbs of pesto and bits of yellow pepper. Drizzle olive oil.Bake again.

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Fresh cherry cream pie (no bake)

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A little cake, made mostly of fruits, ready in a few minutes. It’s simple and natural. No cooking, no added sugar.
And it tastes really decadent.

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The 3 ingredients in equal amounts, pasted into the blender, then shaped in a mold.

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Coconut cream plus grated lemon zest.

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Fresh cherries. Then powdered cinnamon. That’s all.

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Ahem… for a nicer effect, I should have taken away the crust before filling. I broke it apart, but that was still delicious.

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‘Not dog’ garden sandwich

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

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

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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 :

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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.

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

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