Spahis ? Kaki sfeeha.

DSC01760-001DSC01744-001

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

2013-10-203

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.

DSC01723-001

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

DSC01726-001

Paint with olive oil and bake.

DSC01734-001

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

DSC01742-001

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

DSC01751-001

The perfect pair.

DSC01753-001

DSC01768-001

Special grilled veg’ pizza

DSC08586-001

Another low-hassle skillet pizza. Ideal for Summer.

Ququii

I first cooked this dough in a skillet.

DSC08625-001

I garnished with chunks of steamed white aubergine, raw slices of zucchini.

DSC08617-001

Capers. Dried tomatoes in oil. Slices of fresh garlic. I painted the toppings with olive oil and passed 5 minutes under the grill of the oven toaster.

DSC08605-001

Simple and delicious.

DSC08614-001

Fish and fish skillet pizza

DSC08561-001
DSC08575-001

A fish and whole wheat pizza this time.

Ququii

The dough is cooked in a skillet. Then I’ve added tomato paste + olive oil + garlic + salt. I garnished with green peppers, sweet corn, onion, capers, anchovy and :

DSC08601-001 katsuo tataki

I’ve added this leftover of seared bonito fish. I’ve finished the cooking in the skillet.

DSC08581-001

Okra sprouts that landed on the hot pizza.

DSC08567-001

Here is my nice seaside pizza.

DSC08569-001

Caramelized onion polentart

DSC08334-001
DSC08303-001

A golden version of the pissaladiere, the onion and anchovy tart from Provence.

DSC08295-001

I add a second polenta tart crust left from when I baked this tarte polenta.
I’ve painted it with olive oil, baked it.

DSC08318-001

Garnished with onions cooked till brown in the olive oil from a can of anchovies with a little garlic. Garnished the crust. Added red chili and a few anchovy filets. Re-baked briefly. Decorated with green olives and thyme. You can make it without anchovies if you add a little soy sauce to the onions.

DSC08321-001

Cut when it’s cooled. I eat it at room temperature, and in this season that means warm.

DSC08340-001

Skillet pizza, plant based

DSC08505-001

DSC08521-002

When it’s hot, you don’t want to heat more the kitchen by boosting the oven in pizza mode… plus you’re too lazy to knead the dough. So that’s how you can make a pizza :

2013-08-29

1. Quick dough : flour, baking powder, salt, olive oil and water.
2. The dough can be cooked immediately in a skillet (no oil, a wet lid on top to create steam).
3. Tomato paste and olive oil on the dough…

That really “grills” the dough and brings a pizza flavor.

DSC08488-001

Summer produce.

DSC08494-001

I’ve steamed the aubergine and the onion. The sweet corn and the peppers are raw.

DSC08498-001

Veg’ cheese : sakekasu (sake lees), miso and olive oil

DSC08503-001

Passed under the grill 3 minutes to color the sauce. That step could be skipped and the garnished pizza could be fully cooked in the skillet.

DSC08506-001

DSC08517-001

Le retour de la tarte polenta

DSC08246-001

DSC08258-001

Tarte polenta aux légumes.
It’s a new and more French version of :

b4cf3-dsc08756-001 la gritzza

DSC08241-001

Same sunshine crust.

DSC08244-001

Ratatouille vegetables.

DSC08247-001

Pizza heart

DSC06854-002

That’s very simple tonight : a pizza.

2013-07-29

Crust : half whole-wheat bread flour
Veggies : steamed aubergine, green bell peppers, black olives
Meat : chicken hearts
Cheezy sauce : miso, sake kasu, olive oil
As it’s too hot for the big oven, I baked it in the oven toaster. The shape is weird as the dough ran away, but that was yummy.

DSC06855-002