Tarte croustillante au boudin blanc

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Ideal season for a sausage apple pie. Yes, really and that’s a delicious delicate and light dish.
Tarte croustillante au boudin blanc (crispy pie with “white pudding” sausage).

Let’s turn the wheel of 4 apples :
early fuji (早生ふじ- ほのか)
jonagold,
akibae,
toki

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Fallen apple leaves on Autumn pie leaves…

Let’s make a boudin blanc (white pudding sausage).

It’s flavored with :

DSC02008-001 awabitake (abalone mushroom)

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The sausage slices turned into flowers, painted gold (egg yolk).

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Baked.

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Twisted egg briks


I turned around the delicious Tunisian snack. For the recipe :

classic brik DIY (click here)

Today, it’s filled with a Japanese ingredient.

Hot and crunchy additions.

A rich mix : the previous ingredients, plus negi leeks, ras-el-hanout spice mix, more cumin, tomato paste, onion, garlic.
Then an egg.

And the result is : ad-dic-tive ! You’d never say it’s natto. The flavor is Orient. The texture soft and crunch. The heat…

With a refreshing salad as usual.

My first : mix nuts and rhubarb baklava, with lavender syrup

A fragrance of almond and lavender is floating around…

It’s for the Daring Baker Challenge of June (click here for recipes and other baker’s cakes):

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

So I made this rhubard, almond, mix nuts baklava.

Rhubarb with a little sugar, almond and a mix of nuts : pistacchio, walnut, cashew.

I’ve let big chunks on purpose.

Fresh from the oven !

I needed some flower water. I remembered I had this lavender syrup. So I mixed it with hot water and almond essence.
That was really good.

But I have 3 confessions to make :
1. I find baklava too sweet… so mine was undersweet.
2. I ate half of it fresh from the oven, not wet. I prefer it that way, but it’s good with syrup too.
3. I cheated on the phyllo recipe. I was unable to make it so I did it with just flour and hot water, very short hand kneeding, like for banana roti. That went smoothly. Then I didn’t roll the sheets, pile them and use later… I extended them (mostly by hand) exactly at the size of my tray, and buttered them and mounted the baklava progressively. No risk to have stuck sheets. That was easy that way.

That was a fun challenge.