A lighning of green tea : matcha éclairs

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Des éclairs au thé matcha. A flash of light in the middle of rainy season. Un éclair is a lightning during a storm. And this dessert…

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Green tea version.

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Same crust as the petits choux (recipe here), but longer.

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The filling is very Japanese at the base with matcha (green tea for ceremony) and shiro an (paste made of white beans and sugar), with gives a matcha an (green tea cream).

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About this paste.

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… I creamed it with coconut cream, and added a little brandy for flavor. They look rustic as it’s a week-day snack so I didn’t smoothen my cream with the sieve and I didn’t pipe the dough. Do that for guests !

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On top, sugar and matcha green tea.

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Green asparagus. Pickle sauce beans.

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This is food for hot days. Green asparagus with cheezinaise. Pickles and tomato sauce white beans. It’s spicy, refreshing, plant-based and easy to digest.

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Beans in tomato sauce are usually something to warm you up in Winter, but adding the tartness and sourness of pickles totally refreshes the dish.

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Boiled daifuku mame white beans, reheated in tomato sauce. I have then added capers, home-made tarragon pickles, some steamed stalks of green asparagus…

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… a minced small red onion. I’ve let that 3 hours at room temperature, so flavors mixed well.

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Served with mizuna leaves.

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Cheezinaise
It’s similar to this one. Sakekasu brings a cheesy flavor. It is made of miso, sakekasu (sake lees), chili pepper and turmeric. After pasting and adding water, I cooked it a few minutes and let cool, and later completed with olive oil.

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I’ve boiled very briefly the thin green asparagus spears and refreshed them in iced water. I’ve eaten them with the sauce.

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Mint cha gio, all your green leftovers inside Spring rolls

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Veggies to use or lose, combined to an envy of nems as we say in France. I mean cha gio, the Vietnamese Spring rolls, that are a French favorite deli food. These rolls can be made in great style with many ingredients, deep fried and all. It’s a quick and casual version.

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The filling is very simple : Minced lettuce, mint, garlic, onion and ginger. Salt, pepper. Mashed white beans. Fold in rice paper. Let a few hours to allow flavors to mix.

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They could be eaten raw… if you don’t mind raw garlic and onion that are a bit strong. I pan-fried them.

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The sauce : pounded garlic, brown sugar, a pinch of salt, chili and plenty of rice vinegar.

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One side dish is a quick tsukemono (pickles) : grated daikon radish, broccoli leaves, cut sakura leaves, a little salt. Let 20 minutes then squeeze away excess liquid. A second dish is a “stalk” stir-fry in the space of pan next to the rolls. The menu :

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Crème de sakura (sakura an)

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

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It is traditionally flavored with pickled sakura.

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

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After soaking and cooking.

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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.

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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 :
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DSC08042-002double sakura waffles
DSC08359-001sakura anpan

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Cassoulet de la mer. Fish and beans.


Diet today ! This is the “fasting day” cassoulet. Oh, I can explain :
Cassoulet du vendredi

The dose of tomato was generous.

After a long while, these white beans get soft…

3 types of fish. Raw cod fish. Slightly salted salmon…

… and shishamo (Hokkaido eperlan) that are also salted and with eggs inside.

The fish and beans layered in the big cassoule (cassoulet pot)

Hot from the oven…

A Winter minestrone with mizuna greens and pancetta

A hot, warm, earthy soup meal with a charming perfume of rosemary.

Winter minestrone is when you don’t get many fresh ingredients. In this season that’s normal. There are no tomatoes, no fresh broads beans. It’s the time to use dry beans. I had some white ones already cooked (my freezer stock).
They discounted the pancetta. As you can see more package than bacon, but well they sell it like the butter at the pharmacy, not cheap. There is a huge “exotic tax”. I buy it only on sales. Yesterday, 50% discount, that was mine !
I had mizuna greens. So why not ?

First the bacon, onions, garlic. Then the rosemary, potatoes and water. After 10 minutes : tomato and stalks of mizuna. After 20 minutes, beans, more green, more garlic. After 20 minutes, finition with salt, pepper, parmesan cheese.

PLUS ! PLUS !
What can you had to this great soup to make it even greater ?
Pancetta fried in olive oil, and oil.
Or mizuna raw leaves and grated parmesan cheese.
I put all that.

Creamy bean gratin

Many veggies around a hot gratin. Another easy lunch.

2 servings of (frozen) white beans as a base. Plus tomato paste, garlic, sage, silky tofu. On top, parmesan cheese and olive oil.

Simple one ingredient recipe : small Japanese turnips. And that’s all.

They get dried and slightly “burnt” first. The juice caramelised and gave them a sweet taste.

I should get more leafy greens no ? Oh, an idea :

Express kale soup (powder for smoothies) with South-Asian spices : galangal, lemon grass, leafs of citrus.