Walnut crust blue sweet potato pie

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It’s very a simple and delicious coffee cake. Few ingredients, little process and full flavor.

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Purple satsuma imo sweet potato. The potato has already a flavor of almond cream cake, so not much is needed.

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I took the flesh of a baked potato, and smashed it with a little coconut cream, a little Grand Marnier liquor and very little sugar. Just mixed.

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The crust is walnut, oatmeal, a little sugar, a pinch of salt and very little water, together in the blender. Then put in molds and dried in the oven. Well I should have taken it out before filling…
The taste is really pure walnut

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So just fill the crust.

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Serve chilled or warm. And enjoy with your coffee.

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Smoked oysters and kimchi pasta

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A simple colorful pasta lunch, really delicious. Bonus : a quick tsukemono (Japanese pickle).

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A can of smoked oysters in oil, kimchi, soy bean sprouts and Japanese kabu turnips. These kabu are appreciated for their greens as much as for the root. Let’s use both in this meal.

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Stir-frying the oysters.

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Then add kimchi, al dente pasta, the sprouts. Serve on the blanched turnip greens. Sprinkle with sudachi lime juice.

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Kabu. Peel, slice very thinly. You should be able to read a newspaper through a slice. I use a peeler.Place the slices in salted fresh water, let 15 minutes. Mince a small amount of greens. Drain the slices, squeeze well, add the greens, black pepper and broken walnuts. Mix well.

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You have a nice veggie side dish, fresh and crunchy.

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A delicious dragon fruit (from Philippines).

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A nice meal.

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Karamell und Kranz

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Vanilla, caramel, walnuts, softness, that’s the crown of the party, the Kranz.
Largely inspired by Frankfurter Kranz (Frankfurt crown cake). The original seems to contain large amounts of butter, and this one is butter free, so the crown is lighter to wear. It’s still decadent. I doubt any German cake can ever become diet food.

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A very vanilla chiffon cake with lots of vanilla powder added to blond cane sugar.

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The cake is very fluffy. A real chiffon, so let’s garnish delicately :

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The frosting is simply coconut cream (chilled) with a little dark rum, no sugar. There is enough sweetness from the biscuit, the raspberry jam and caramelized walnuts.

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I’ve added water to the caramel left in the bottom of pan for the walnuts, and when that was cooled, poured on the cake just before serving.

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Eat while it’s cold…

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… with hot coffee.

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Autumn colors (1) : Pumpkin crust

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A pie crust colored by the golds of Autumn. It’s easy, delicious and you can use it for many recipes or pies, tarts, etc.

The season’s star : kabocha pumpkin. You can use other types of pumpkin, some will be more watery so you will need to add less water.

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Kabocha pumpkin crust : 1/3 boiled pumpkin flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt and enough of the squash cooking water to for a dough.
It’s not very solid when raw, so spread it on a silpat or a plastic film.

That gives the neutral version for both sweet and savory pies, but you can add sugar or salt and spices too.

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Then I baked them at 160 degrees, about 30 minutes.

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A dessert version, very lazy. I’ve garnished with coconut cream, walnuts, unsweetened chocolate (100% cocoa mass), cinnamon. The only “sugar” is a minced prune.

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Hot plate muffins with fig, walnut and cinnamon

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A few home-made English muffins. I made half plain, half garnished with dices of fresh fig, walnut and cinnamon powder.

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The dough is made with 1/3 graham flour and a little coconut milk. I shaped them in circles. Cooked on the cast iron hot plate.

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I’m in training. They will look more regular next time…

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They are still delicious the next day : toasted, with a little coconut cream. topped with more fig, walnut and cinnamon.

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Autumn lasagne

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Lasagne with season ingredients : kabocha pumpkin, mushrooms, mature sakekasu (sake lees)…
First, I’ve made the pasta with durum semolina.

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Steamed kabocha pumpkin. Silky tofu, crumbled and mixed with a little olive oil, thyme, salt, pepper, chili flakes.

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On the boiled pasta, I’ve layered kabocha, tofu and sauce.

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For the sauce, I’ve pasted the nuts, garlic, sakekasu.

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Added the paste to the soaked fungi. Added a tbs of potato starch to thicken slightly. Let a few minutes on low heat. Seasoned with salt and pepper.

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Top sauce : I’ve pasted sakekasu, miso, water, olive oil, then added broken walnuts.

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A newly created Japanese citrus. キノス kinosu, from 木の酢, which means “vinegar from trees”. It has a very fruity flavor.

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Blanched okra with negi leeks and kinosu juice as a green side.

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Tarte automne-été aux trois fruits (Summer-Fall triple pie)

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Three fruits and a nut. Still Summer, already Fall.
A dessert out of this world.

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Pâte sablée.

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Poires au vin (drunken pears).

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Figues fraîches.

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Caramel coated walnuts.

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You’ve counted only 2 fruits ? True. There is raspberry jam hidden somewhere.

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