No cook crumble, full season flavor

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A delicious fruit crumble, fruit crisp if you prefer. Sweetness, fruits, flowers and crunchy cake. And this wonder is ready in 5 minutes. Heaven.

If you want other ideas in the same style :

bananas, chocolate, black sesame almond crisp
Spicy apple crumble

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It’s filled with deliciously crisp toki apple and juicy ultra-ripe kaki persimmons.

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My baker doesn’t like wasting. Well, he could give them for free, but maybe that’s not convenient. The price is very low. Yes, he sells crumbs. These are some sweet bread crumbs. That’s similar to crumbed digestive biscuits, in tastier.
So that’s ready, but I’m no so lazy. I did hard work :

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That took 30 seconds. In the mortar, I reduced to powder some toasted sesame seeds, added the crumbs and pounded slightly to level the big blocks, spiced with cinnamon and nutmeg.

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Cut the apple, cover with kaki flesh and then with crumbs.

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Add flower petals. Mini chrysanthemum.

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Yummy !

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Spahis ? Kaki sfeeha.

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Japanese-Lebanese-Gourmande fusion : Lebanese sfiha (sfeeha, small meat pies) with Japanese kaki, and coconut tzatziki.

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Cut thinly lamb meat, season with salt. Cut a little kaki persimmon. Cut onion and kabocha pumpkin in small cubes, garlic thinly, stir-fry with lamb fat. Season with a little salt, cumin, cinnamon, nutgmeg, black pepper. Add the meat and fruit to the onions. Shred a few leaves of mint and some fresh thyme, add them.

Dough : flour, cumin seeds, a little baking powder, a drizzle of olive oil. Mix. Add just enough hot water to form a ball.

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Take a ball of dough, spread in a circle, put filling in the middle and pinch the squares to form a basket.

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Paint with olive oil and bake.

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Garnish with a drizzle of olive oil, chili flakes and mint leaves. Serve hot.

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Tzatziki : cucumbers and a little goya (bitter squash), the sauce is made with coconut cream, garlic, mint and thyme.

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The perfect pair.

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Coucou Saint-Nicolas ! Nonnettes aux kakis

It’s Saint-Nicolas today, in the tradition of North Europe. So let’s make those nonnettes (ginger-bread small cakes).
For a quick nonnette recipe click here.
This year’s is made over 2 days, but it takes only 5-10 minutes of your time.

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It’s my belated participation:

Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us.

The filling is made of kaki (persimmons).

Passed in the blender (after taking away seeds), they become that paste. I’ve added dry mikan orange peel too, but no sugar.

Sugar is added to the batter. It’s Okinawan black cane sugar. It already has a spicy taste.

Simple batter :
-kurozato black sugar, lukewarm water, yeast, let 10 minutes
-add bread flour, salt, more lukewarm water with diluted sugar to get a very soft dough, stir with chopstick.
-let raise 1 hour at 28 degrees (oven dough program), then overnight in the fridge (or the kitchen, it’s the same here)
-stir a little, flavor with cinnamon

In muffin molds, the dough stuffed with kaki.

After they raised, I baked at 180 degrees C. Well, I could I filled them less.

The other side. I’ve cut the excess to get the cylindric shape of nonnettes. And painted with water + kurozato sugar.

They are not too sweet and very soft inside.

Kaki yuzu Winter fruit and spice coleslaw


Cabbage is the green that passes the Winter with us. Let’s prepare it with a pre-Xmas flavor of spices and citrus.

Let macerate one hour : raisins, mandarin orange and yuzu lemon peels, cinnamon, nutmeg, Cayenne pepper, a little Brandy, hot water.

Shred the cabbage, rinse and mix yuzu juice and home-made mayonnaise. Let a while.

Dice the kaki (persimmon).

Everything is ready. Just mix before serving.

Serve with a good hot soup. Enjoy the firework of flavors !

Dark green curry with bean balls and hana mame

A green curry soup garnished with big and small tasty bites…
Made on the model of Indian spinach curry, but using komatsuna greens, it’s quick to prepare, and deliciously spicy.

Made some more black soy bean balls (like here), fried some onions, reheated the balls, some big beans (hana mame), then added the liquid mixed in the blender :
-lots of komatsuna greens, a few slices chunks of green lemon, a 1 tbs of Japanese curry spices, turmeric, black pepper, 1 tbs of potato starch and salt.

Garnished with green and red togarashi chili pepper, wedges of lemon and some garam masala powder on the balls.

I had a kaki persimmon for dessert.

Kakicannelle or percinnamon ?

When a cinnamon marries persimmon, you get delicious cake-puddings. Really these 2 flavors go together so well and that tastes like a new type of fruit.
I remember a Malaysian recipe associating them in small cakes, with some brown sugar or caramel. That’s a vague memory. That was too sweet for me in the original version. I made them randomly… and yeah ! The texture and taste were just like that.

Ooops this one was a little too young. That’s one of my “hung persimmon” (read here).
So I had had to cook or lose it.

I added the paste to a basic muffin dough, and some lemon juice (a little) and zest. That gives heaviness to the mix and they won’t dry and stay. Even if they go up…they fall down.

So the texture is moist and a little sticky. Mousse ou cake ? Both. I like it.

Once again they look…well. This blog is honest, I show you things the way they are. They were delicious anyway.

Deflated. The persimmon curtain, 2 months later

A little refill of color and vitamin C in the middl… , let’s two-third of Winter.

Do you remember this post ? I had hung a few kaki (Japanese persimmons) on my balcony. Read why/how here.

That was a kaki on December 12th. Totally smooth and young.
After 2 months under the intense… ahem, luminous Winter sun, without wearing sunscreen or even a hat :

AAAAAAAAAAAAAAAAAHHHHHHHHHHH !

I was just kidding. We should learn to see the true beauty in fruits. And in people too. Persimmons age gracefully. Look what class, what character it has now !
So that took 2 months…I have nearly waited. The good thing is the crows did not come to devour them.

Fibers in a creamy and syrupy sauce. It’s extremely sweet, flavorful and cool… That comes from outside.

The skin can be broken with a spoon. They are no ripe yet. Let’s wait a little more. That takes time.