Month: March 2016

Little breads for breakfast

There is nothing as such as a good breakfast, prepared just in time and served just when it’s done. In particular, I can’t help but love bread that is just out from the oven, with a good cup of a hot drink and a fresh fruit (from the garden any time it’s possible). It makes the perfect start. Of course baking requires a bit of organization and time but in the end it’s not so difficult and incomparable with anything else you can buy the day before!

As you may have noticed I bske pretty much anything. Even if I am not master in making croissants yet and naad to work on that, I start to be pretty confident on making rye and whole wheat breads. So here is an other variation of the basic recipe, where I mixed 250g of flour: half rye and half whole wheat flours, 120g of water, 14g of sourdough, 3g of yeast, 6g of salt, knead until soft and smooth, then added dry raisins and chocolate chips in part of the dough only. Waited until it has almost doubled, then shaped it and leave all night in a cool place. Before going to bed I scedule a delayed start of the oven so that In the morning I just have to bake them for 10-12min and breakfast is ready!!! Have a nice weekend!

Plum jelly – 梅羊羹

It is extremely rare I cook something sweet for dessert, or I cook dessert at all. Unless we have guests for dinner our meals end sometimes with a fruit, sometimes a yogurt but most often with just a little piece of chocolate. In the trading with our neighbor, fruits from our garden in exchange whatever she has, the other day she gave some plum jam and she told me: “you know, it’s sour, but it’s really good in plum jelly!”. OK then, let’s make some plum jelly (梅羊羹-ume youkan)… Well it’s really simple and it works also with any jam you like (I trued also with my natsumikan jam). You need only a flat recipient, some jam, 1/2L of water and a little bag of agar-agar or 寒天-kanten. Boil the water in a pan, add the jam, then the kanten, stir well while still heating for a few minutes. Set in the flat recipient  and wait for the liquid to cool down, then refregirate. Before serving cut in pieces of the shape you fancy.

Winter → Spring risotto

Warm days with sometimes cold wind and chilly evenings follow each other, the end of the winter veggies overlaps with the beginning of spring veggies so my cooking is largely influenced by the envy of spring food, but the warmth of winter food. So I came up with new vegan risotto recipe with winter red cabbage and spring new onions. The new onions are just starting and are perfect just slightly rolled in olive oil and heated slowly. For the risotto a veggies consomme add the perfect juice and taste. Then just add the onions cooked and the red cabbage and cook 2 minutes under cover before serving while still hot, and add some freshly grated Parmegiano for those who like.

Na no hana quiche – 菜の花キッシュ

With some ricotta I wanted to finish and some na no hana that are just in season I was thinking about making some kind of pasta but finally I suddenly changed my mind and went for a tart. Indeed recently I have made so many ravioli but so little tart that it was time for a change. So I made a simple dough with buckwheat flour, then I prepared a base with egg, soya milk and ricotta cheese, and lay it on the dough, and finally added raw, just washed, na no hana on top, and cooked until just golden.

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