Two quick veggie pizzas for lunch. Prepared in a few minutes as I took shortcuts, but still full of whole food goodies.
The crust is cheating : flour, nuka (rice bran) , turmeric, salt and baking powder. Pre-baked in the oven-toaster. I add slightly toasted the rice bran. I also baked an onion next to the crust.
Then garnished with passata (simple bottled tomato sauce) enriched with garlic and olive oil, broccoli, the onion…
Topped by a piccata of parsley, shungiku (chrysanthemum greens), olive oil, chili pepper, onion, salt. I added that 1 minute before the end.
The second serving is made with the stalks of broccoli. That’s all what I had. Sad ? No, to the sauce I’ve added miso and sakekasu (sake lees) for cheezy flavor.
Both were equally yummy in their style.
The idea came when I saw Angela from the blog OhSheGlows had problems with hasselback apples. The concept looked great, but baked apples become softer when they are well cooked, and if they are not well cooked, that’s not great.
To prevent the slices from falling, I’ve used the dish as a support and I’ve cut vertically.
I was always told that you had apples to bake and apples to munch. Usually the old ones are the best for baking as they have lost a lot of water. This one has not got botox. Then I’ve cheated as I steamed the apple first, to be sure it was evenly cooked. On top, I’ve poured honey (a syrup could work) and a little almond oil. I’ve painted it all over with the oil. Then I roasted it in the oven-toaster, 10 minutes. Put more oil and honey, roasted again 10 minutes.
I’ve toasted the crispy topping separately : oats, kurozato black sugar and sesame.
Well that’s a kind of apple crisp, with a sweet almond flavor. The shape is funny.
Ideal for breakfast or brunch. You won’t have them in 5 minutes, but you just need 3 minutes of your time, so you can do your gym, take shower, etc. You wouldn’t go out to buy some in pajama anyway. So bake them.
And in less than 1 hour :
Tatada ! A 1/2 dozen of cute mini golden sesame bagels !
1. Put some sesame seeds to toast. In a bowl mix flour and baking powder, a little salt, a little oil, water enough to make it gooey. Add in the seeds.
2. With a spoon and wet fingers fill some ring “donut” molds (savarin molds they are). Let 15 minutes.
3. Put in the toast at 180 degrees (that took 15 minutes).
For 2/3 cup of flour, I had 6 minis.
Serve hot with fresh fruits : kaki (persimmon) and mikan (mandarin orange). Add butter if you want,but they are delicious just like that, flavored by the sesame.
Let the butter melt and sprinkle a little Ceylon cinnamon powder.
There are now some rôtisseries all over in Japan and they make the grilled chicken, but this time I’ve made mine.
Audax of Audax Artifax was our November 2012 Daring Cooks’ challenge‘s host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!
Go to see the site for many detailed recipes.
I’ve also made roasted veggies : roasted oyaimo (soon)
I’ve used pieces. Whole chickens are not sold commonly here. Well, they exist, but I’d have to go and get one in a department store in city center. And well, that’s a lot for me.
The flavors are olive oil and honey.
One hour in a honey brine, one hour drying then grilling in the oven-toaster… I turned them by hand, regularly.
Et Voilà !
They are grilled and golden on all size, the meat is firm and juicy. Perfect.
The full menu. You need to start 40 minutes before, but that takes 3 minutes. Fill the rice-cooker.
Kabocha squash. I only cut chunks (any shape is OK as you can see). Chicken breast, I passed olive oil all over.
Place all that in the oven toaster. Then turn after 15 minutes. After, for me, that just tastes great. I didn’t even add salt. Roasting is a magic flavor enhancer.
Mixed veggies, greens and salad.
Take from the fridge. Kimchi, shiso leaves. A little kimchi everyday brings vitamins, probiotics, fibers and color on the table. Well, I fall in that addiction every Winter.
Take from the rice-cooker. Brown rice mixed with sorghum (kaoliang, takakibi). On top, black sesame, powdered. The taste is not very different from rice but it’s more crunchy and the round shape is funny.