Favorite desserts and sweet treats of the passed year.
Chocolats au caramel salé (melty salty fudge choco sweets)
Tarte automne-été aux trois fruits (Summer-Fall triple pie)
tarte au sucre lorraine (gran’s sugar bread)
Le nouveau gâteau truffe au chocolat , with soy yogurt
Sesame jewels. The Chinatown treat home-made.
So simple walnut brownie ice cream
Sakura an-pan, blossom sweet bread
Musubi mean making a knot. They are also packages of rice, to take with you as lunch pack. The plastic film gives the shape to the ball.
A mix of genmai (brown rice), mochigome (sticky rice), kurogome (black rice, sticky too) and takakibi (sorghum).
Pickled sakura leaves, rinsed.
Wrap. Keep a few hours, or better the next day. The leaves are not very tasty but give a sakura flavors and saltiness to the rice.
A sakura cheese delicately flavored with cherry blossoms. Yes, I shown you one before :
It was really excellent, but too expensive to buy it often. So I thought of a way to make a slightly simpler sakura cheese, for less than 1/4th of the cost.
The base is a cheap cheese, quite neutral in taste.
The flavor comes from sakura blossoms and leaves preserved in salt. I have used them without rinsing.
I’ve put a leaf under, and a few blossoms on top. Reclosed the package and let it mature 2 weeks in the fridge.
Then, I tried it…. and that’s great ! The cheese has taken the sakura flavor. So try it someday.
A lunch to bring outside.
In a park… with cherry blossoms.
There are kyaraben (decorated bento) artists that produce masterpieces. I admire them, but that’s not for me.
I just tried to make it thematic colorful, thematic and tasty, without spending the night making it.
Mixed rice (brown and sticky), with green peas, and ninnikunome (garlic stalks) as a fence.
Shrimps and edamame marinated in yuzu juice.
Spring salad : spring onion, potato, parsley, turmeric.
I made both it the night before. It’s a salad that gets better when longly marinated. The ideal bento food.
For decoration : Blossoms of daikon radish.
Not very visible : small pies of potatoes flavored with miso and sakekasu (leftovers). Blossoms of carrots.
Desserts : A kumquat. Easter eggs.
The full menu.
Out there. Yes, an additional dessert, torta di riso (see here). The truth is that was too much. After the bento, I didn’t want to eat the cake, but I’ve eaten it later, for tea.
Veggie creamy cheesy broccoli delight
The memo about last month’s delicacies…
Of course, the season is tenderly green and full of eggs.
Tsubomina, bud veggie is a star, present in several posts.
Brioche pascale. Baking my nest for Easter.
The delicious black bean burger and its ‘Ramen burger‘
Also hot topics :
Steamed rice (okowa)
The dairy free : Soy milk – Sesame milk – Soy yogurt – Coconut yogurt…
Okono-minute, the quickest ‘yaki’
Tofaye, the ultimate potato pot
For tea, season Japanese sweets :
pink and white sakura mochi – sakura baked donut–sakura waffle – black sesame purin’ – strawberry daifuku – little eggs –sakura an cream
And for desserts, Easter flying bells diffuse a scent of chocolate in the air. Some cakes that are healthy… well, not too over the top :
Chocolat.
Coffee sunglasses – Gâteau truffe aux kumquats – White chocolate cinnamon apple cake – Raspeberry choco-carob cake –White chocolate Kirschtorte (no bake ‘n healthy) (bottom photo)
GOURMANDE in OSAKA 