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”.
That’s a long tittle, but I think that explains the concept. Yet, it’s not complete as the frittata is filled with creamy cheezy sauce.
Then as I had a lot, I’ve served also some braised radicchio as a side with Bulldog sauce (Japanese fruity Worcester).
A radicchio. Slice it and braise it in a little olive oil, till it caramelizes :
Sage flavored fluffy frittata :
Blend 1/4 cup water with a dozen of leaves of fresh sage roughly cut. Add an egg and 2 tbs of potato starch, a little salt. Blend again. Cook the foamy mix both sides in a small frying pan. It’s about 1/2 cm thick. You will enjoy a sage fragrance in the air while it cooks.
My fav’ creamy cheezy sauce. I’ve cooked it 2 minutes to take away excess alcohol contained in the sakekasu (sake lees) and added a little sugar.
The crepe is filled with the veggies, the sauce, rolled. Reheated and cut.
My version of the beautiful and tasty Italian dish. Only rice and veggies, another weekday lunch.
Actually that was delicious and so luxurious that I regretted having it for a casual lunch. I mean, for a rice like that, you should throw a party, a royal wedding or something like that.
I had a radicchio (Trevise salad) waiting to be cooked. Why not a risotto ? I have cut the leaves in thin ribbons, and mixed them with good Japanese rice (polished hatsuga mai germinated rice).
I made a few risotti before with step-by-step photos
I use my rice-cooker pot on the stove, then I can put it back mid-way into the cooker and use the stay-warm function.
Olive oil, garlic, a few red raisins, red wine and a broth of (edible) beer yeast and salt. Flavored with thyme.
The velvety rice !
A piccata of parsley, olive oil, lemon zest and a few spices.