Tag: baking

Summer fruits tart

Crazy time of the year, one day is summer: 35 and not a single breeze, sudden thunder storm and pouring rain, the next it’s almost chilly. Yet summer fruits start ripening and are delicious. Peaches season has started as well as plums, melons and watermelons season is also well advanced. When this time comes I love to prepare poached fruits, clafoutis and simple tarts where the fruits have the leading part. This time it’s a peach and plum tart. I like the mix of the super sweet peaches and the slightly sour plums. For the dough I prepared a sable dough with oat bran to add a bit of texture. I roll the dough, cut the fruits and bake. That’s all. No added sugar, no flavoring. Just fruits.

Sunday’s breakfast

A few days ago I saw pictures of bagels on IG and I remembered how easy it is to make some and how delicious it is (my bagel recipe). But I had first to masterize the croissants. Now that I’ve finally managed to make real butter croissants I prepared bagels for this morning. Since it’s bagels for breakfast I prepared plain bagels, and just coated them in sugar and vanilla instead of seeds. And because it’s summer or almost and the melons are ripe and juicy, I also prepared a plum-melon smoothie to go with. Just half green melon and two plums. Have a beautiful Sunday!!

Croissant?

My first trial
My first trial
My second trial
My second trial
My latest trial
My latest trial

A. asked for croissants for breakfast last weekend and I really wanted to try making some again after my last trials that were so so. Indeed I tried twice before to make croissant and if there was always something to complain about. For my first trial they had the consistency and taste of brioche, delicious but not a croissant at all. My second trial, more than one year ago, the taste was perfect but they didn’t really grow fluffy so they were tiny and heavy and slightly unbaked because it took actually more time to cook them and I was worried they would dry. This time I used the same recipe as before but the temperature was higher so they grow bigger, but I made a little reading mistake when finalizing the shapes and instead of one layer of dough I rolled two: heavier, less fluffy than expected and twice less croissants! But perfectly baked with the longer time and very promising. I’m getting close! Can’t wait to try again!!!

Baking bread!

Breakfast table
Breakfast table

I didn’t really bake for a few weeks and I really missed it. Kneading is a such a relaxing and nice moment that is like a ritual. The promise of delicious breakfast on top of that. I didn’t bake but I had a chance to get some nice wheat bran and oat bran so I was really looking forward trying them, in particular the wheat bran. I decided to make a whole wheat flour base to which I added the bran, and that worked perfectly well. I like the texture the bran brings to the bread and for breakfast it is perfect. Together with the passion fruit jam we found at the farmers market, I could eat breakfast 3 times a day!!!!

And now it’s time to back to work, have a good week! 

Semolina bread

When we were in Sicily I bought different types of flour and in particular a delicious semolina. I used it often for making pasta but I suddenly remembered a bread recipe using it and decided to try it for our breakfast this morning. The process is basically the same as making bread with plain flour except that 1/3 of the flour is replaced by semolina. I gives a very white bread with a soft and tender heart and a very thin and crusty shell. I shaped it as a regular bread but I assume it can be shaped differently too. Extremely delicious for breakfast with jam. 

All Isumi everything

Half-hallf bread
Half-hallf bread

With friends from France and their kids visiting us in Ohara for a few days we’ve been busy showing them around, going to the beach, swimming and I’ve been busy in the kitchen preparing for our meals and trying to show them the best of the area: veggies, fruits, fish and pork. So for breakfast I prepared a huge (the biggest bread I’ve ever cooked) half whole wheat half white flour bread and I bought Isumi ham and cheeses, some local jam, honey and harvested a few fruits from the garden. Simple and delicious.

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.

Japanese quiche

When the quiche lirraine meets Japanese ingredients it gives that: 

The dough is made with plain white flower and olive oil, black pepper and soya sauce. The filling is made of seasonal vegetables: paprika, lotus root, tomato, green peas, broccoli, and an egg and cream base with plenty if katsuobushi and soya sauce again. A very good match of tastes, texture and a versatile dish.

Vegan pizza

Rucola instaneously makes feel like eating a pizza, so I prepared a dough and a vegan pizza with just one fresh new onion, 3 fresh tomatoes and plenty of fresh little rucola. A slightly different version of last year vegan, the new onions bringing some creamy texture, perfect with the crisp of the fough. (http://www.tokyoparissisters.com/4hands/2015/4/27/yudgf7c5merf96p9hv0l2f4ajirwid), nonetheless delicious.

Proudly powered by WordPress | Theme: Baskerville 2 by Anders Noren.

Up ↑

Verified by MonsterInsights