Tag: coconut oil

Hum…

I’m not the kind of person who complains about the weather. I take it as it is and enjoy each day as it comes… I don’t mind the extreme heat, nor the cold, neither the snow, the wind nor the rain… as long as the weather changes regularly… but I think I have had enough of rainy weekends now… honestly since the beginning of June there as not been a single day without rain at some point, and every single weekend has been rainy if not heavily rainy… And usually on rainy weekends we do stupid things (that we never regret! Don’t get me wrong!). 7 years ago we started browsing internet and ended up buying our country house in a flash… sometimes we spend rainy weekends at an arcade and batting center, and last month we browsed internet again and bought a new car…

Oh yes… a car to go to the beach… well now I just wonder when we will go as a typhoon is coming just for the weekend of course. If I had an outdoor job I wouldn’t mind rainy weekends, but my job gets me stuck indoor 12h/day so I miss the rare sunshine…

What else do I do when it rains?

I cook… sweets… of course… to compensate for the lack of activity!!!

I bake and bake and bake… and this time it was coconut milk and white chocolate scones… which were perfect for both breakfast and tea-time! Simple recipes give often the best results: flour, sugar, baking powder, and then coconut milk, coconut oil, and white chocolate chips… that’s it… all mixed together, and baked…

I wish you a happy weekend, stay dry if you are in Japan…

today glimpse of blue sky and sun on my way to work…

Warm soup for cold day

Since I was in France in November when it snowed in Tokyo, today was the first snow of the winter for me. It only snowed to be cold, wet but not white, but I don’t mind because we ste going to the mountains soon and we will have plenty if snow and white there! But damn, how this rainy-snowy weather plus A. Away make me feel cold and gloomy!!! I needed a warm colorful soup to cheer me up before my late night meeting. So after browsing the fridge I decided to prepare a warm soup with some fresh sunny taste. I used coconut oil, fresh ginger and a zest of lemon for the sunny and warm side, together with a red carrot and two leeks for the winter side. And because I’m busy running here and there, I added some green lentil. That’s it! So simple to cook. In a large heated pan I put 1/2tsp of coconut oil,agg the leek cut in small sticks, then add the carrots cut in small sticks too. Then 2 large zest of lemon, and a piece of ginger peele and cut in small pieces. When the water comes to a boil I add 2 small handfuls of green lentils, a pinch of salt. Cook for 10min (the lentils must not be over cooked and too soft, it’s better if they are slightly undercooked). Serve and eat rigt away!!!

Coconut oil curry

I am not too much in food trends and I am not too keen in trying new fashionable products. I see them on the shelves of super market: hemp, egoma… but never or rarely buy any. Three months ago when our friends from Germany visited us and we went food shopping for organic rice and Japanese products for them to bring back home, they convinced me that coconut oil was nice, and before that I read that it has many virtues so I bought some. And then I kept it in the fridge since then. Open it once or twice, but the smell rebutted me and I continued cooking with olive oil as usual. Last night I decided it was time to try. So I come up with a recipe where I could as well have used a little coconut milk: a spicy vegetables mix to serve with grilled snapper and black quinoa. I used 1 onion, 1 potato, 1 capsicum, 1eggplant and 1yellow zucchini all cut in bites. In a big pan I heated one large teaspoon of coconut oil and added the vegetables: onion first then potato, eggplant, then the rest a little while after. And cooked under cover. I added 1tsp of curry powder a little of cumin powder, a tsp of anise seeds and a very little of nutmeg powder. Added 10cl of water and stir. Cooked an additional 5 minutes without cover. The curry is ready!

In the meantime I prepared the black quinoa and grilled the fish. Prepared the plates and served immediately. 

Then what about the coconut oil? The smell is quite strong and the taste persistent in the food, which for my preparation was perfect but it can be slightly repelling in some dishes or may be one needs to get used to it. It is vey nice for golden brown veggies, I obtained a very beautiful color and texture. So yes it’s nice, but for me it is going to take a little more brain to find recipes where to use it. Any suggestion to start with?

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