Romanesco and cauliflower green quiche

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Get the green burgeoning quiche out of the oven…

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Take a generous wedge ! That’s another fancy plant based meal.

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Two cousins : romanesco and classic white cauliflower.

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Dough : 1/2 cup flour + 1 ts of matcha green tea + a pinch of salt + 1 ts olive oil + hot water
Batter : 1 cup pasted cauliflower, 1/2 block of tofu, 1tbs potato starch, 1 ts miso, 1 tbs sakekasu (sake lees), marjoram, salt, pepper, nutmeg
Garnishing : young onion, cauliflower, romanesco, fresh marjoram

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I pre-baked the crust together with the onion, before garnishing, then drizzle olive oil on top and rebake till the top gets sunburns…

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Yum yum…

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Kurogoma purin. Silver flan. (made from seeds)

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Don’t let the metallic aspect deter you, it’s very cream, sweet and the taste is naturally nutty.
黒ゴマプリン, kurogoma purin, literally “black sesame pudding” is now a classic Japanese sweet with countless version.Here is mine.

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That’s the occasion to talk about “goma cream“. This kind of spread is so addictive that I avoid buying it.

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The basic ingredient is black sesame, kuro goma. They usually sell it roasted.

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This my quick home-made neri goma (paste).I put some in my electric mill, and paste it. The mill heats a lot, so I do it in 5 or 6 time, letting it cool in between, while I do something else.
It is not as smooth as the “pro version”. I can tell you how theirs is done : just after the sesame is toasted, it is pounded in a mortar, then passed through a thieve. You can do that. Just not every morning in 5 minutes…

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Making goma cream :
Then with the neri goma the paste, I make the silky spread. I add 1/2 ts of neutral oil and 1 ts of syrup or honey, and I mill a little more.

Both the paste and the cream can be stored a while in a jar, pour a small layer of oil on top, keep at room temperature.

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Recipe for 2 servings :

A.Take 1/2 cup of sesame seeds. Paste them. With half of the paste, make goma cream.
B.In a bowl, whisk the rest of paste, with 1/2 cup of water, 1 ts of potato starch, 1 ts of sugar.
C.In a pan, mix 1/2 cup of water and 1/3 ts of agar, bring to a boil. Add the B mixture while whisking, and 2 tbs of coconut cream (from a can), reheat on low heat, stir till it starts taking texture.
D. Pour in molds. Let cool at least 1 hour.

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Serve chilled, with a generous goma cream on top.

Wagashi Saga : Japanese sweet posts and tutorials.

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