Category: Vegetarian

Having fun with broad beans

I had a few broad beans left and had this idea of making soup with them, so I boiled them, peeled them and blend them and instead of water I used some cream. What happened is that it became a broad bean whipped cream! Oh oh! What a nice thing! So I really made broad beans whipped cream, adding a little more cream and a little salt. And decided to serve it with an asparagus and an asparagus risotto with Parmegiano. This was probably the simplest and funniest dis to prepare, and taste wise it was awesome. The very subtle taste of broad beans in the cream goes perfectly with both the rice and the just blanched jumbo green asparagus. I’m not very good at plating because I don’t like to waste food, but the cream thing, I must admit helped a lot to give texture, color and fixation.

Comfort food: cacao madeleines

Our 4 kittens just before the split  
Our 4 kittens just before the split  

I consider most of what I cook as comfort food because I only cook what we love and we indulge in some delicious breakfast everyday. But today I needed something special for tea, something sweet and warm, because the weather was chilly, because we had a short night and a long day, because I was sad we split our 4 kittens into 2 groups to deliver to their new homes and one group has left already. So I decided to prepare madeleines. I used the recipe I presented before, but slightly changed it: I added plenty of cacao powder, refrigerated 90min and cooked all the time at 200. I managed to obtain pretty bumps ans the taste of cacao was well present which is not often the case with cacao taste sweets.
Now it’s time we go deliver our last two kittens. En route to Hayama! It’s gonna be a long trip for them!

Deconstructed frittata

I am really in love with this whole wheat pasta and in particular penne that can be found super easily in any good supermarket in Tokyo. This time it’s deconstructed frittata style for two with already cooked pasta, one new onion, one capsicum, three eggs all cooked in a greased pan, and a handful of raw cherry tomatoes added at the very end. Finished with olive oil, salt and pepper. An other manner to get plenty of good energy, a colorful and tasty plate and vitamins.

Coconut pancakes

Yes, I was worried sick about Pablo, then about her kittens, now about how will we handle the situation, and slept bad and no appetite but A. was still hungry (even the very one time he had high fever he was hungry!!!).

So I had to cook anyway, and when I made the oat bran cinnamon pancakes, the recipe that inspired me was actually oat bran, coconut, cinnamon pancakes. Except that I didn’t like the idea of mixing cinnamon that is more a warm taste to me (perfect when chilly outside), and coconut that is more a fresh taste that I enjoy better when it’s warm. So I slpit the recipe in two, and made coconut pancakes that are perfect eaten with nothing more and when lottle appetite. In the pancake base, made with whole wheat flour, I added the same amount of gratted coconut. Then cook until golden, as usual. 

Oat bran pancakes

Since we’re spending the golden week in Ohara I’m cooking/baking every day for breakfast and with the weather being very unstable, this morning I wanted something new, something different in texture and taste. I was having some oat bran and thought it could be a good base to start with. So I browsed a bit for inspiration and found two things, first an idea for a recipe, second a nice website/app that I didn’t know about: yummly.com and seems very well designed to find recipes and inspiration. I’ve also started posted recipes there so I will probably keep you updated anout that soon.

As for our breakfast I prepared some oat bran cinnamon pancakes with using mainly oat bran to which I added a little of flour, baking powder, salt, brown caster sugar, one egg, soy milk and plenty of cinnamon powder. Stirred well and cook in a hot pan until golden. Perfect straight or with butter, honey, marmalade…

Spring veggies quiche

Too happy with last week Japanese style quiche I’ve continued for our guests this week with a spring version. I’ve made the dough with buckwheat flour which makes it really crispy and for the veggies I used new onion, broad beans, snap peas and broccoli.

Sable-navette

Guests for dinner at home twice in a raw and working each day until late, I needed something delicious, simple to accomodate with fruits… and that can be prepared in advance.

I invented this recipe of little bites sable with neroli, that feels like eating navettes marseillaises. Just flour, butter, egg, brown sugar and plenty of neroli. 

Improvised dinner for friends

Our friends visiting from Germany spent the weekend with us in Tokyo with daytime busy visiting the city, museums, flea markets, and kabuki, trying some nice cafes too, and evening at home, I’ve cooked for them Japanese as much as possible but not only, in particular for an improvised late dinner at home after a long day out and a fridge almost empty. So I opted for a potatoes and baby spinach salad with tofu and poached egg and topped with sunflower seds and flax seeds. Simple, ready in 10min and delicious!!

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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