かぼちゃプリン kabocha purin Japanese pumpkin flan. Kabocha is the fruitiest veggie. Let’s use it for this very easy and delicious dessert.
I’ve used the blender and the rice cooker, so that’s really easy and hassle-free.
I had suguna kabocha, but any type of sweek pumpkin or butternut squash does the trick.
-Boil or steam the squash. Take a cup of orange flesh.
-In a blender, add 2 egg yolks, 4 tbs of condensed milk, a pinch of nutmeg, a ts of vanilla extract, a cup of water (or enough to get a creamy texture).
-Transfer in a mold. Put a saucer in the bottom of the rice cooker, add 2 cups of water. Place the mold on it, switch on. (you can use any type of steamer)
-Paint the cooked flan with condensed milk to avoid drying. Let cool. Chill in the fridge.
There is green tea in my pasta and my plate looks like a garden today. Happy !
Add 1 tbs of matcha (green tea powder) to 1 cup of flour or semolina, mix well and make pasta as usual.
I like them thick and thin, that depends on days. This time, the mood was for thick tagliatelle.
I used what was in the fridge : like leafy mini daikon (leaves had been eaten, I wonder by who…), red cabbage and carrot. A dry chili. New onion. Stir-fry in olive oil. Season with sea salt and freshly ground pepper.
Add in the cooked pasta. Yes, there were 2 volumes of veggies for one of pasta. That’s the perfect ratio.
Serve with 2 sides, well 2 desserts…
A season citrus. It’s a sort of pomelo. It’s very sweet and flavored, not bitter at all.
子夏 (konatsu) or 日向夏 (hyuganatsu). The first name means “little Summer”.