Gourmande November round up

Sweet potato (satsuma imo), potato and persimmon (kaki) season is back.

That’s the album about most of my November meals : November eats. And for vegan menus here.

These are the main topics and visitors’ current obsessions :

Tian casserole with potatoes
Satsuma imo soufflées
Kakicannelle persimmon

Classic revival :
kneppes (Lorraine’s pasta)
roasted chicken
French fries
tarte orangette
simple tarte au chocolat (silky chocolate pie)

Nordic wave :

Mousse de saumon et pain polaire

Swedish bean balls

Plus :
polar bread shrimp wrap
crispbread
mini buckwheat blinis salmon bites

American mood :

Natural yummy banana pudding

raw pumpkin pie

creamy pumpkin pie
Obama pizza
Chicago pizza

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On the road to Christmas :
nutty truffles

Saint-Nicolas, Kurisumasu, Christmas, Noël on Pinterest

sesame Japanese Xmas

Christmas desserts

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Kabocha forever

Steamed rice pudding and burnt kabocha.

Kabocha pumpkin on pinterest

kabocha and hijiki

kabocha mousse

Mousse de saumon et pain polaire

A little Nordic table : smoked salmon mousse, cardamom polar bread and some greens…

A creamy fishy spread.

Freshly made bread (Recipe here).

Fresh and feisty…

Polar bread for shrimp cheese Swedish wraps

Let’s go to have lunch in Ike…ah, I mean Sweden. I’ve never visited either actually, but I’ve eaten polar breads like Tunnbröd , the soft flat wrap type. That’s my version with my pantry’s items.
And I enjoyed those fresh and tasty wraps.

Dough : 1 cups of flour, 1/2 oats, salt, 2 tbs sugar, 1/4 ts yeast, cardamome seeds, 4 tbs yogurt, hot water, 2 tbs oil

I made a soft dough, I had to kneed it with a spoon. Let it 45 minutes at 38 degrees C, till it doubled volume. Then, shaped in crepes and made holes with a fork.