Sw’hits 2013

ca

Favorite desserts and sweet treats of the passed year.

fu Chocolats au caramel salé (melty salty fudge choco sweets)

cCinderella cakes


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


Golden sweet potato waffles


Red lampion apple

blSakura an-pan, blossom sweet bread

sa

Sakura musubi

DSC03573-001DSC03575-001

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.

DSC03496-001

A mix of genmai (brown rice), mochigome (sticky rice), kurogome (black rice, sticky too) and takakibi (sorghum).

DSC03567-001

Pickled sakura leaves, rinsed.

DSC03572-001

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.

DSC03574-001

Sakurabert, système D

DSC09553-001DSC09425-001
DSC09429-001

A sakura cheese delicately flavored with cherry blossoms. Yes, I shown you one before :

Hokkaido sakura

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.

DSC09393-001

The base is a cheap cheese, quite neutral in taste.

DSC07064-001

The flavor comes from sakura blossoms and leaves preserved in salt. I have used them without rinsing.

2013-04-06

I’ve put a leaf under, and a few blossoms on top. Reclosed the package and let it mature 2 weeks in the fridge.

DSC09427-001

Then, I tried it…. and that’s great ! The cheese has taken the sakura flavor. So try it someday.

DSC09564-001

DSC09433-001

Easter hanami bento

DSC08763-001

A lunch to bring outside.

DSC08971-001

In a park… with cherry blossoms.

DSC08797-001

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.

DSC08783-001

Mixed rice (brown and sticky), with green peas, and ninnikunome (garlic stalks) as a fence.

DSC08773-001

Shrimps and edamame marinated in yuzu juice.

DSC08778-001

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.

DSC08779-001

Not very visible : small pies of potatoes flavored with miso and sakekasu (leftovers). Blossoms of carrots.
Desserts : A kumquat. Easter eggs.

2013-03-311

The full menu.

DSC08975-001

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.

DSC08764-001
DSC08969-001

March wrap up

DSC05563-001
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.

DSC06739-001
Brioche pascale. Baking my nest for Easter.

DSC07378-001

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…

Sprouty rolled cabbage

Okono-minute, the quickest ‘yaki’

Tofaye, the ultimate potato pot

For tea, season Japanese sweets :

2013-03-195

pink and white sakura mochisakura baked donutsakura waffle black sesame purin’ strawberry daifuku little eggs sakura an cream

More wagashi tea sweets.

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 :

2013-03-27Chocolat.
Coffee sunglassesGâteau truffe aux kumquatsWhite chocolate cinnamon apple cake Raspeberry choco-carob cakeWhite chocolate Kirschtorte (no bake ‘n healthy) (bottom photo)

More chocolate sweets.

DSC06193-001

Waffle sands under the cherry blossoms

DSC08010-001
DSC08042-002

Double sakura waffles. Both the waffle and its filling have a delicate cherry blossom flavor. It’s the perfect snack for the season. It’s very quickly made.

2013-03-26

DIY sakura leaf powder : I’ve left rinsed pickled sakura leaves dry. Then I crushed them with my finger.

DSC08024-001

I mixed them with flour, baking powder, a little kurozato black sugar, soy milk. Cooked waffles.

DSC08016-001

Took out my sakura-an cream to garnish.

DSC08029-001

Cut into triangle sands.

2013-03-261

Prepared my basket, with a thermos of sencha green tea. And I went to eat them at the nearby park… The wind froze me, I was glad to have tea to thaw me.

DSC08176-001

DSC08070-001

Crème de sakura (sakura an)

DSC07671-002

桜餡sakura an is the girlie version of anko, the classic sweet bean paste used to make Japanese sweets.

DSC07064-001

It is traditionally flavored with pickled sakura.

DSC03690-001

Dried daifuku mame. They are big white beans, very convenient to make Japanese sweets.

DSC07652-001

After soaking and cooking.

2013-03-232

1. Paste the beans.
2. Add color (beni koji for red) and syrup or sugar. I also add a little brandy.
3. Pass the paste through a sieve.
4. Add pickled minced sakura leaves (for strong taste) and/or flowers (for lighter taste and pink bits in the mass).
5. Let a few hours, so the paste takes the full flavor.

The pickled sakura must be rinsed and soaked, otherwise they are really too salty.

DSC07684-001

That’s the finished paste. It can be used in sweets and breads.

DSC07698-001 With the rest of paste that didn’t pass the filtering, and some leftover of anko bean paste, I made a toast.

Wagashi Saga : Japanese sweet posts and tutorials.

Recipes using sakura-an :
DSC07734-001sakura mochi
DSC08042-002double sakura waffles
DSC08359-001sakura anpan

DSC07679-001