Tag: homemade

Lime and ginger cake

No better excuse than a typhoon to induldge with a cup tea and a piece of cake. The other day I bought beautiful limes in Ohara, so I decided to use them and make a lime cake, then I found a little piece of ginger in the fridge and found that it’d be the perfect combination. Et voila! How the lime and ginger cake recipe was written and executed.

I mixed half flour and half corn starch, baking powder, brown caster sugar, a bit of oil, eggs, stired well. Added the zest of one large lime, and the juice too. Added the gratted ginger (a little piece is enough). Stirred well again. Greased a cake pan, put the dough in, baked in the oven at 150~180deg until golden. Ate with a nice cup of Earl Grey. And kept the rest for breakfast!!!

Okara galette

I like okara very much but we don’t eat some too often.  For this recipeI wanted   to prepare a 100% vegan meal and I come with the idea of a sort of galette. I mixed okara with finely cut tomatoes, fresh green beans slightly boiled, flax and sesame seeds, and salt. I shaped them in round and grilled them in the oven until the top it slightly roasted. I was very much pleased with the sweetness and juiciness of the tomato contrasting with the crunchy beans and flax seeds. It was hard to fell the sesame taste. I regretted not to have used tahine or suri-goma (crunched sesame seeds) for more flavor instead of just the seeds. But I’m fairly happy with this use of okara.

Mushrooms

With autumn slowly making its way, and a typhoon winds rattling outside, mushrooms start to be a must of the season. Not that there are so many wild mushroom on the markets in Japan, but still autumn is for me a great season to enjoy mushrooms. After my 100% Japanese dish with mushrooms 2 weeks ago, now it’s a more international recipe, yet as simple. First replace the Japanese rice by quinoa. Second mix different types of mushrooms: shimeji, maitake and nameko, and instead of adding soy sauce just add salt once grilled. 

Another veggie tart!

With endless variations and always the best seasonnal veggies, a tart is always a perfect meal.  

My veggie tart today contains the last green beans and the last broad beans of the season, a handful of edamame, one yellow sweet pepper and one tomato. I prepared the dough with a mix of buckwheat and spelt flour, and olive oil. Except the edamame that I boiled a few minutes, if not they are hard to peel, I just use raw ingredients. Simple and delicious.

Basil and tomato ravioli

The basil in the garden seems to enjoy very much the rainy weather and it’s growing gigantic, so I went to cut some and was thinking about preparing a simple dish of pasta with basil and tomato. But then it turned out in a new ravioli recipe! 

I peeled a large tomato (you’ll actually need 2 or 3) and then cooked in a pan with a tiny bit of olive oil and some salt, until I obtained something close to condensed tomato. While the tomato was getting ready I prepared my usual dough recipe (100g of flour, 1 egg, a bit of salt and olive oil) and washed the basil and chopped it, and added it to the dough. This why I didn’t add water in the dough, the moist came mainly from the basil. I knead well and then pass it in my pasta machine untill it was thin enough (7 on my machine). I prepared two versions one with plain tomato for my husband, and one parmegiano-tomato for me.  I have some delicious vintage parmegiano brough from Italy, so I gratted some and mixed it with the tomato sauce. On the dough I lined a little quantity of filling, then lay an other layer of dough. And then made the ravioli. I am not very well equipped for making beautiful ravioli, so mine are pretty irregular. I just finally boiled them in salted and oiled water and served them with a little of olive oil. Super delicious. I was really surprised by how much we can appreciate the taste of the three ingredients: basil, tomato, parmegiano in my ravioli, a perfect balance that is usually not so easy to obtain with just tomato-basil pasta.

Week end lunch

Funny because I don’t often cook soba on week days, but on week end I realized we eat some quite often!  I love to cook them in a simple manner, neither in soup nor cold with tsuyu, but rather just boiled with a few drops of soya sauce, accompanied with some vegetables and often meat balls. This time it’s simply Japanese pickles (carrot, cucumbee, turnip), and the meat balls are just pork with garden parsley, salt and pepper.

Quinoa bowl

A pure bowl of yumminess! With quinoa simply boiled, baby leaf salad, diced avocado and dried salted konbu (shio konbu – 塩昆布), and the juice of a local lime for a late Friday evening dinner in the country. I love shio konbu, it accomodates very well with Japanese and non Japanese dishes. It tastes slightly like salted licorice, and I am still imagining ways to use it in my recipes.

Thick pancakes

In my quest of an ever changing breakfast menu, I decided to try to make soya flour thick pancakes. It is as simple as making soya flour pancakes but the fluffiness obtain with the thick layer of dough is really changing the whole experience. For this recipe I used a mix of white flour and soya flour (only soya flour makes a strange consistency), 2 eggs, 1 pack of baking powder, a bit of brown caster sugar and a bit of salt and water. After stirring well all the ingredients, in a greased heated pan I form the dough in metal circle and cooked at low heat until the top is almost not moist anymore, then fliffed the crumpets with the circles and cook a few minutes more. Delicious with any kind of topping!

Vegetarian late dinner

Sometimes (often) I don’t have much time to prepare dinner so I really like to prepare sautéed fresh seasonal vegetables (carrot, lotus root, potato, okra), and this time I accompanied them with a fluffy tofu omelet. Yes fluffy again, after yesterday’s pancakes recipe!

In a bater I mixed 3 eggs and a block of silky tofu roughly drained, and beat well. I cooked it in a frypan under cover at medium heat both sides until golden.

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