A fresh plant-based tea sandwich. I’m liking more and more vegetable sandwiches. Like these :
It’s a cuke sand’ today… Kyuri, Japanese cucumbers have a thin skin, and thin seeds. Everything is edible.
A thin slice of shokupan (Japanese bread) with the crust cut out. Coconut cream and grainy mustard spread on it. A handful of cress. Sliced cucumbers.
Black pepper and Sichuan pepper freshly ground on top.
Serve very fresh.
It’s shaped like a pupusa, but I think normally they are made of corn masa and filled with cheese. So this is a free style re-interpretation, I’ve just taken the shape. It’s very tasty, crispy and filling.
The filling : miso + sakekasu (sake lees) and a little water to get a cream texture. Then minced onion, garlic and ginger. The greens are stalks of romanesco (diced) and cut kikuna (chrysanthemum greens)
The crust is likely to break a little, so the filling shouldn’t be too liquid.
The dough is like for tortilla. Today : a mix of white and whole flour, chili flakes, black pepper, a little olive oil, hot water. I didn’t add salt as the filling is very salty already due to the miso. I cooked it in a frying pan without fat.
Garnished with sauce for okonomiyaki (a veggie Worcester sauce).
The nicest leaves of kikuna as a side salad with black rice vinegar and sesame oil.
Then cut and eat while hot.
Let’s make those bee wax textured British pancake. Not sure they are the real thing. That’s the easy way, but I will show you how you can fail them anyway… You need a circle (a heart, any shape) and the rest is probably in your pantry already.
Batter per crumpet :
1/2 cup (100 ml) of lukewarm coconut milk, 1/4 ts of yeast, 1/4 ts of sugar. When bubbly, 1/2 cup of flour, enough water to get a liquid cream. Blend. Cover.
One hour later if it’s a hot day. A little salt, a few sprinkles of baking soda on top, stir slowly. Heat a pan or a hot plate.
Grease a circle of about 8 cm wide. Grease it better than I did. Place it in the hot greased pan.
Start on very low heat. Pour the dough till 3/4 of the mold.
Cover. After 5 minutes, pass on low heat. Let 10 minutes.
At this point, one side is done. Take away the circle. And flip. If you can…
DRAMA ! Yep, the circle was not well greased.
Rescue : I’ve saved it. Cook 2 more minutes.
Done !
The inside is fully crumpeted.
Serve tea. You can do that later and toast the sliced crumpet to reheat it.
Panisses are chick pea based appetizers and street stall snacks from the South of France. They exist in different shapes but I guess the bunny style is rare. My recipe is also alternative. Normally you need chick pea flour that I didn’t have. So I found another way.
Soak a cup of dry chick peas. Put them in the blender with 2 tbs of olive oil. Add enough water to get a creamy sauce. Simmer on /medium low heat, stirring till you get a cooked thick paste. That takes 15 to 20 minutes. Add salt, and flavoring if you want. It has to be well dried.
Spread on cooking paper. Let cool. Put one hour or more in the fridge.
Cut and fry or stir-fry in olive oil.
Serve hot, with salt or a sauce of your choice.
Harissa for instance.
I joined white cucumbers and basil leaves. These are fried garlic chips. I fried them as I was testing my oil heat.
I also fried the cut out bits. I flavored them with that toppings.
Both were yummy.
A yummy snack, so easy. Er… there is a way to fail.
Mix sake kasu (sake lees), miso, a little water, cook in microwave. Let cool.
Shred carrots, mix them with a little salt and good garam masala Indian spice mix.
Slice bread. Spread half of the sauce on it, add the rest to carrots.
Garnish the bread with carrot.
On a board, cut perfect bars of sandwich.
Ahem…
Yes, they are “dirty” too. Bah, they were still delicious. I’ll do them differently next time, surely I’ll cut the bread first.
GOURMANDE in OSAKA 