Fresh home-made food every day
As I told you, I back on baking breads and I am verry happy with the results I am obtaining, so I just don’t follow any tecipe anymore and use my experience from all the bread I baked to create my own recipes, and I have plenty in mind!!! This time it’s more a classic since it is a wholewheat bread with a mix of seeds: sunflower, pumpkin, barley… And this time I did it properly with grilled the seeds and then rehydrate them in water. A simple and delicious bread, easy to use anytime.
It’s been a long time I haven’t made cake or tart. With all the nice pears in the grocery store, I wanted to make one for tea time.
You need a puff pastry, 4-5 nice pears. spread out the pastry, and put the pears cut in small dices.
Mix 3 eggs with 3 spoon of brown sugar, 10cl of cream and 20cl of vanilla soy milk. You can add a drop of vanilla. And add 150g of almond powder. Pour this mix on the pears.
Then 35-40 minutes in hot oven.
You can add a pinch of slender almond on the top before the end of baking.
Wait 1h before eating
I love Italy and Italian food and I’m very excited that we will spend xmas in Sicily and my birthday in Roma!!! So to get ready I working on my classics and some different variations, one I love particularly is gnocchi! So I made pumpkin gnocchi, or rather kabocha gnocchi! And because the skin of kabocha is very soft I kept it, adding a nice greenish color. I also added a potato to make the orange less vivid and more subtle and it gave something really nice, perfect with just a little of olive oil and pepper.
For 2 portions of gnocchi as main dish I used 1/2 kabocha, 2 small potatoes, as little flour as possible, 1 egg (so you’d rather make a huge amount of gnocchi so that the egg don’t moisten to much the preparation). I steamed both potatoes and kabocha, but I recommend to grill the kabocha to avoid also large quantities of moist. Then you just mix sll the ingredients and shape the gnocchi. Finally boil them in salted water, or fry them in a bit of olive oil!
For a rainy morning there is nothing better than a hot sweet bread just out of the oven. It’s been some time since I haven’t baked, but this rainy weekend was just the perfect moment to start again and go with some new originsl recipes. I also bought some new sourdough and natural yeast and I’m really happy with the result.
So for this first bread I wanted something sweet and fruity for breakfast so I used candied orange peels (recipe tomorrow!) and dark chocolate chips. For one bread I used 170g of whole wheat flour, 110g of water, 3g of natural yeast, 8g of dry sordough, 4g of salt, 40g of brown caster sugar, half a cup of candied orange peel and one table spoon of dark chocolate chips. I kneaded well until soft and smooth, then let it prove for 5hours (temperature is not really high in the house now). I then made two long sticks that I rolled together, I wanted to make breeds with it but reslized that 3 sticks wouldn’t be good. Then it prove the rest of the night and I baked it jn the morning, 10min at 230deg, then 20min at 210deg. I like to eat bread right out from the oven, so we had our breakfast right away.
And you know what?! The Parisian sister is back on tracks! Yeah!
Rainy and gloomy Saturday calls for a comforting tart for lunch: 100% buckwheat dough for the base, leek, oyster mushrooms, tofu for the garnish. Simple, tasty and warm, just what we needed!
After our long and busy week we were happy to go to the country and enjoy a peaceful week-end. After a nice breakfast, I decided to check my device and discovered a message from my old friend Debbie from the USA that was mentioning something that has happened in France which surprised me. I checked right away the news and discovered what was happening in Paris.
I think there’s nothing to say about it.
It has shadowed our day and made us talked a lot, and I guess it has also limited my ability to write today.
Well well well… I was hoping that this week would be slightly less busy than the previous but, we’re Friday and it’s not going to happen. Running from one meeting to an other, from a lecture to an other, to solving problems in the lab, and revising papers, preparing my next talk coming much too fast, I hardly managed to squeeze in time to study Japanese and to practice kyudo but that’s all I could do. So food-wise we’ve been going for super plain and simple food: veggies, pasta, rice and beans. It’s also getting colder and a lot of people seem to have caught colds, so we’re packing on fresh fruits: tangerine, apple…
Not to say that I can’t wait to be tonight for two reasons: 1st because I’m supposed to receive a present, oh oh oh!; 2d because we should spend the week end in Ohara and I’ll have plenty of time to cook and paint (and see if Pablo is still there!)
I discovered corn pasta some time ago and I really like them very much, this taste of polenta, the nice texture, and easy to accomodate with plenty of things. The yellow color also is really pretty. I buy some often, and the easiest to find in Japan are penne.
I served them this time with fresh veggies and added a bit of bacon. I used 3 little leeks, 1/2 kabocha, 1 large tomato, cooked them in olive oil, and served with the boiled pasta for dinner. Simple, quick and perfect when again coming home late.
While browsing my ravioli pictures and recipes I found one I invented last year and that was just magnificent: chesnut and porcini ravioli. I love chesnut flour for its sweet taste and delicate flavor and I find it perfect to cook everything, bread, cake, crepes, pancake, crust for tarts or ravioli pasta. It is perfect with autumn veggies, prosciutto, parmegiano, melty cheese… I prepared porcini ravioli with a pasta made with chesnut flour. I simply replaced 3/4 of the regular flour by chestnut flour (more makes the dough hard to work). For the filling I used dried Italian porcini that I rehydrated, I chopped them and mix with a little of flour. You can add meat if you like too, or a bit of cheese. Then I filled the ravioli, boiled them and served with simply olive oil, salt and pepper. Super winner recipe that I really love! Of course if you have the chance to have fresh porcini I recommend to serve some too, just grilled in olive oil to top the ravioli!
Now wondering what will be my next ravioli!
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