Fresh home-made food every day
It’s been a while I didn’t make pasta! It was too hot and the summer vegetables don’t go to well for making ravioli filling. But now that autumn is here, hey! Hey! It’s time to get the pasta machine out and roll some pasta!!! As the title indicates, I made butternut squash ravioli. It’s not… Continue Reading →
And here is the final recipe for this week of butternut squash! I have opted for a last Japanese style item after the gyoza and the ae. A Japanese classic: croquettes or コロッケ kolokke. Because it should involve deep fry I don’t do much of it, and mine are actually pan fried. I like the… Continue Reading →
Ok… the weekend is here and I’m still cooking butternut squash!!! Using it again today in a recipe that is the pure product of my imagination: vegan gyoza. I don’t know why The other day, on my way to the station I had this vision of simple gyoza, filled with a butternut and green shallots… Continue Reading →
All these pumpkin and butternut squash muffins in magazines and on instagram were just looking too good not to try something. I wanted something for dinner that could be eaten with simple greens like a fresh salad. Indeed the autumn vegetables may be coming one after the other, in Tokyo fall only arrives in mid… Continue Reading →
Most of the butternut squash recipe I make are not really Japanese style. Indeed, butternut squash is not really a traditional food in Japan, it’s little cousin the kabocha is more common, with a green skin and a typical taste it is used in many places from traditional cuisine to more contemporary recipes. But butternut… Continue Reading →
For this second day of the butternut squash week, I have chosen a new recipe that I had in mind for a while but never tried. I am a big fan of coconut milk but I use very few in fact because I don’t use much packed food from places I don’t go… As you… Continue Reading →
Let’s start this week with a very easy and stunning butternut squash recipe that takes only 12min to make if you use already made pasta. If you want to roll your pasta, depending on how quick you are add that time too. I chose spaghetti for that recipe because I wanted al dente pasta rather… Continue Reading →
I know… last week I was already writing about butternut squash and as said, I bought a new one again this weekend in the countryside. One butternut squash a week when in season is a good pace for us. Combined with other vegetables it last the whole week. This time, after some classics, I am… Continue Reading →
Since the very first I saw this season I have bought butternut squash every week and I am not yet tired of it. Whether it is with Japanese rice, risotto, faro, pasta or quinoa, it is always great. In jumbo ravioli also it is perfect. I love the taste and the texture and I love… Continue Reading →
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