Month: August 2021

Milk bread

I use to make a lot of fancy breads for breakfast, brioches, viennois bread, milk breads, sugar breads… but since I started using my sourdough Lois, almost a year ago, and was learning how it works, I focused on breads with less ingredients. Yet, milk breads for breakfast are really delicious. And since we now have milk in the fridge 4 days a week or so, I really wanted to make milk breads with milk and sourdough. Originally I planned to do a white flour milk bread but I soon realized that I had no more white flour and all I had was whole wheat flour, so it would be whole wheat milk breads. And rather than making several small breads that dry out rapidly I opted for a giant version that I baked in my panettone mold.

The result was a very soft and mildly sweet bread with a beautiful crumb. so let me share my recipe.

Whole wheat flour mills bread

  • 350g of whole wheat flour
  • 200ml of milk
  • 100g of sourdough
  • 40g of brown sugar
  • 8g of salt
  • Eventually a bit of water

Note that the above quantities are indications. They may need adjustment depending on the type of flour, the humidity in the air, and your liking.

In a bowl put all the ingredients but the water and knead. If the dough is too dry add a bit of water, or milk. Knead until the dough is smooth.

Let rest at room temperature for 4h or until the dough is significantly more voluminous.

I used a panettone mold lined with cooking paper to shape the bread. Made two cuts on top and waited 1h before baking at 200degrees for 40min (I used a bamboos stick to test if the core was well done). Adjust the baking time to the size and shape of your breads.

That’s it!

Better love eggplants!!!

While the summer plays hide and seek, the summer vegetables are still around and should be for a few more weeks.

The great star of the summer in my kitchen this year is eggplant 🍆. We always eat a lot of eggplants in the summer, but this year it looks really like we are eating even more. Last week recipe was a great example but there is much more to do. And today I share with you another Japanese eggplant recipe, vegan this time, as simple as the previous one but with a different set of flavors.

Sautéed eggplants Japanese style

  • 2 Japanese eggplants
  • 1 aburage pad (thin fried tofu sheets)
  • 1 tsp of sesame seeds
  • 1tsp of soya sauce
  • 1tsp of cooking oil, I usually use olive oil no matter what but sunflower or rice oil are OK too

Wash the eggplants and dice them. In a pan set the cooking oil snd heat. When hot add the eggplant and cook at high heat while stirring often. Slice thinly the aburage. Add to the eggplants. Cook and stir until the eggplants are creamy. Add the sesame and soya sauce, stir and serve.

While the base is the same as the perfect eggplant recipe, the flavors are very different. I actually recommend to cook both and compare. It’s perfect to understand umami.

The perfect eggplants

Eggplants in Japan are really something, not just a vegetable but also a mean of transportation, together with cucumbers, for spirits that come to visit during the Obon period.

In Japanese traditional cooking they are often present and prepared in many ways with the other local and seasonal staples. I have introduced several recipe already, yet I surprise myself with new recipes every time I cook some. Recently I have been really into grilling them in the oven without any further complications, and dress them either western style with olive oil… or Japanese style with soya sauce and katsuobushi. I really love the simplicity of a dish that highlights the goodness of a few ingredients. So here is my recipe of the perfect eggplants Japanese style.

Perfect eggplants Japanese style

  • 2 Japanese eggplants per person
  • 1tsp of soya sauce per person
  • 1 large pinch of katsuobushi per person

Wash the eggplants, and cut them in half in the length. Grill them in the oven until they are soft and a bit golden on top. Take them out and let them cool down a bit. Cut each in 5-6 pieces (bite size), just before eating dress them in a plate, top with soya sauce and katsuobushi. Eat immediately.

Potato salad with Japanese flair

I often forget how much we love boiled potatoes. I always have the impression it takes longer to prepare than other ingredients and usually our carbs end up being either pasta, or rice, or a dough of any kind: a quiche, a pie, a stuffed bread etc… You can argue that making a quiche or stuff bread takes more time than boiling and peeling potatoes and you are absolutely right!!!!

So, once in a while I remember how much we love them and boil a few. And when the season of cucumber is at its peak I love to make potato salad.

One can think of so many variations of potato salad that two are never the same! Once thing that I really love is the mix boiled potatoes and hard boiled eggs, and since I had a lot of fresh green shiso leaves I decided to prepare a potato salad with Japanese flavors. It was simple and quick to prepare, nourishing and tasty. I highly recommend you try it!!!

Potato salad with Japanese flavors (2 servings as one plate dish)

  • 8 potatoes (ping pong ball size)
  • 1 Japanese cucumber
  • 2 eggs
  • 5 leaves of shiso
  • 1tsp of soya sauce
  • 2tbs of olive oil

Boil the potatoes, and the eggs. Once cool peel the potatoes and cut in two or four. Peel the eggs and chop them. Wash and slice thinly the cucumber. Wash and chisel the shiso leaves. In a bowl put everything, add the olive oil and the soya sauce. Stir well and enjoy!

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