Tag: black sesame

Quiche

I went to pick leekswith my neighbor in her garden. She grew plenty but doesn’t seem to eat as many as she has, so she gave me plenty. I also found some fresh salmon from Miyagi, that I am quite found about, so I decided to prepare a leek and salmon quiche. I revisited this classic quiche with a very simple twist. Indeed leek and salmon quiche, like leek and bacon or spinach and salmon are ultimate classic quiche recipes. They are all delicious but they sometimes need to be revisited with something new.

The something new was really simple. I prepared a brisé dough and rolled it on black sesame. Then grilled the salmon and blanched the leek and prepared the rest as usual. The result was a crispy dough and a golden top. Delicious to finish the weekend. Have a good week!!

Whaou!

Quite a week, and it’s only Thursday!!!  So let’s get back to when I left you last Saturday… Sunday evening we had 4 guests (mix of French and Japanese) for dinner at home in Tokyo so I cooked some of my half new recipes: creamy cauliflower soup with curried croutons (recipe below), pork cutlet with roasted roots: lotus, taro, sweet potatoes, turnips, deglazed in soya sauce, and for dessert hasaku with spices syrup (ginger, cinnamon and cardamom) served with sesame and kinako biscuits. A. picked many Japanese and French wines to accompany my food. Oh… and I also made some plain and olive fougasse, with the olives from the garden in Aix that my mother prepared! But that was Sunday and it seems ages already!!!

And then Monday it had snowed, quite a lot actually, so I came back home earlier than usual to avoid being stucked with train problems. And I was happy to work from home eating left over sesame-kinako cookies with a hot chaï late. And having nothing to prepare or so for dinner since I hade made too many roasted vegetables! I like to recycle leftovers and do new things with them. So I added fukinoto and topped with sprouts for a perfectly balanced dinner. It was a great flavor experience! Fukinoto bring so much!! They are also the taste of coming spring with plum blossoms! And then there was this workshop I co-organized at the French Embassy. Everything went great, I met amazing people, now I can think about what’s next (and there’s plenty) and go back to the work routine for a short while!!

How is your week doing? 

Cauliflower soup with curried croutons (6 servings as starter)

– 1 cauliflower

– 1 potato

– 150ml of cream

– 4 slices of bread (I used half rye bread I made) 

– 2tsp of curry

– oil for the frying the croutons

– salt, pepper  

In a large pan I boil the cauliflower washed and chopped and the potato, peeled and chopped too. When they are very soft I blend everything. Add water if it’s too thick. Then add the cream.

In a fry pan add oil and the curry, cut the bread in cubes and fry them while turning them regularly. When golden take them out and keep them on cooking paper. When serving heat the soup, add salt and pepper if you lile, serve and top with the croutons. I added a sprinkle of tumeric for adding a bit of color.

Muesli pancakes

Since A. is away, I was thinking of having muesli and fruits for breakfast, so I stopped by the supermarket last night to buy some nuts muesli and some soya milk. But then this morning I was up at 6:15 and decided that after a bit of workout I would rather eat pancakes. So basically I prepared my muesli in a large bowl, covered it with soya milk, added a mix powder of black sesame, almond and kinako (grilled soya beans), add 2tbs of flour, a bit of baking powder and stirred well. Then cooked on both sides in a frypan. Finished with my uncle’s honey, added a kiwi sliced and I got a delicious breakfast, or rather two! Because I prepared a bit too much… I so much used to cook for two people… it’s hard to be alone!

Colorful salad

Sometimes a very simple meal is welcome, but something different than usual. And for no specific reason I don’t cook potato salad very often, even though it’s super easy and delicious. I don’t mean mayonnaise base potato salad that is very common here in Japan, but rather olive oil base. Something with plenty of fresh vegetables. This time I had red cabbage and celery, so I simple shredded the cabbage, cut the celery, boiled and peeled the potatoes. Added some black sesame, a dressing with olive oil and white miso. And here was my vegan salad. For those who like, you can add pan grilled bonito to it. Super delicious. Have a great week!!!

Petits sablés- プチサブレ

Nothing simpler and tastier than little homemade sablés to go with fresh strawberries and help you combat a cold and gloomy Saturday! I made three variations: plain, black sesame and macha. It takes only a few minutes to make them a few more to bake them and they make everyone happy!!! 

Petits sablés: 

– 180g of flour

– 50g of brown caster sugar

– 40-60g of butter depending on the size of the egg

– 1 egg

– 1tsp of matcha powder

– 1tbs of black sesame seeds

In a bowl mix the flour, the sugar, the egg. Add little by little the butter until obtaining a dough that is dense but doesn’t stick. If it sticks too much add a little more flour. Pre-heat the oven to 170deg. Split the dough in 3. In one of the 1/3 add the matcha powder and stir well, in a second 1/3 add the sesame and stir well, in the last 1/3 do nothing. Roll each of the dough until 3-4mm high on cooking paper and cut with the size and shape you like. Bake until it just dtarts to golden (usually about 10min depending on your oven).

 

 

Red cabbage salad Japanese style

A red cabbage is a pretty big thing to eat for two and I’m trying to find new recipes that change from my usual ones. Recently I’m searching new ideas to change from my routine cooking, not that I don’t like what I cook but it’s became somehow too easy. Of course I don’t necessarily have the time for very complex recipes, but I am sure there other simple manners to prepare some ingredients that I use, and I’ve just forgotten about it or don’t know  about. There are many also that use products I don’t use/buy/make for example non seasonnal products, frozen food, canned food (except chickpeas), mayonnaise, deep fried, beef, shellfish, but still many remains. So I slowly trying new mixes and new arrangement and so far it’s working good. So here is one recipe for a Japanese version of a red cabbage salad: shaved red cabbage, boiled new potatoes, okara, and Japanese salted salmon. Dressing with a little of rice oil, soya sauce and black sesame.

Fresh salad

One day is really warm, the next is chilly… One day I want simple veggies salad, the next something hot and full of energy. This time was warm and I was fancying a fresh salad with simple vegetables to go with some simple pasta. With a wide variety of small radishes, small tomatoes, fresh cucumbers, baby carrots it was really simple to prepare something. For the dressing simply olive oil and black sesame seeds.

Purple salad

At the local farmers market I found this beautiful purple mizuna that I already used in a recipe Sunday. I love mizuna because it’s fresh, crunchy and easy to prepare, and this purple one is particularly pretty. I also found some beautiful purple sweet potatoes (紫芋-murasaki imo) and decided to prepare a big salad for our guests visiting us. I baked the potatoes in the oven wrapped in aluminum foil until soft, then I peeled them and cut them in small pieces. I washed a lettuce, a tomato and some mizuna, cut all in bites, and added some black sesame, olive oil, salt. Additionally you can add grilled tuna, smoked chicken… 

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