Tag: mozzarella

A little magic with pasta leftovers

Every morning A. goes to work on site I prepare him a lunch box. I like to cook lunch early because then I know that my portion is also ready and I can eat any time, even when my schedule is super tight, which is more than often the case recently. When it comes to preparing our lunches and it includes pasta, I love to use fresh pasta because they cook very rapidly. The issue is that the brand of fresh pasta I like most has portions that are too big for one and too small for two… so today was one of this day, where I put 2/3 of the portion to A. lunch box, and I ended up with a sort of leftover size of pasta… not enough to feed me until dinner which would be late (again) today. Luckily I had gyoza skin in the fridge (for dinner) so I decided to pick 4 pieces and add these to pasta… but how???

I realized that Asian food often mix dumplings and noodles in soups, so I decided to go for something like that except that it wouldn’t be Asian, but rather Italian like for me, with fresh mozzarella dumplings. And this is how the most delicious thing I have cooked in a bit was born. Too delicious not to share with you my recipe! I used the leftover pasta and the gyoza skin I love most, but you can use fresh pasta and make your own gyoza skin, it is super easy… I was cooking while on a meeting, so I used minimal time.

Dumplings and noodle soup (1 serving)

  • 50g of leftover noodles or the equivalent to cook
  • 4 gyoza skins (you can make your own, it is super easy and rapid too)
  • 1/2 fresh mozzarella
  • 1 leek
  • a few mushrooms ( I used shimeji)
  • thyme
  • salt and pepper
  • olive oil

Cut the leek in the size/shape you like, same with the mushrooms.
Cut the mozzarella in 4. In each gyoza skin, put a piece of mozzarella, a bit of thyme and pepper. Wrap.
In a pan add 500ml of water, the leek, the mushrooms and cook for 5minutes after it boils. Add the noodles, the dumplings and cook for another 5minutes. Serve, add thyme and olive oil and eat while it is hot!

Pizza!!!

I don’t know why, but quiche and pizza are two things I could eat anytime. Winter, summer, with fresh seasonal vegetables, it’s always happiness in my plate!!!

Recently I haven’t kneaded much… week days are all too busy and weekends none the less but with different activities and more to come as our construction is almost finished and now I will have fun thinking about the new garden. 24h is way too short to do all I want to do!

I love to prepare pizza with the local products from Isumi, with all the cheese farms around making mozzarella, the local tomatoes and the variety of fresh vegetables, there is always something to put on your pizza to make it fancy. In the full summer heat now, okra are a nice option and they are particularly good when baked. Adding some fresh radish tops as the rucola season is over and you have a perfect summer pizza.

For the dough I always use the recipe from the Kayser bread book. But now that I know that I can speed up the kneading without affecting too much the result, I cam prepare pizza dough in no time. It’s simple, never fails and with the room temperature at 27-28 now it rises in 45min, so no need to plan too long ahead… so there will be more pizza coming soon I’m pretty sure!

What do you like on your pizza??

Crepes or cookies

I wanted to talk about one or the other in my post today but I decided to do otherwise because my cookies recipe is great but the baking time wasn’t good (I slightly over baked them) so it needs another trial before being shared. And crepes… well… it was Chandeleur on Saturday and I thought about making crepes, but I didn’t have buckwheat flour anymore to make savory crepes so I made a few sweet crepes for tea time, but that’s not something special as I probably make crepes once a month or more. So today I wanted to talk cheese and pizza! Indeed, after all the beautiful sunny days I found some tomatoes at the farmers market. I assume they grew in a green house heated by the winter sun only. They were a beautiful red full of ripeness. I couldn’t resist… after all the winter vegetables, that would be different! They also had a little of rucola too, so instantly the idea of eating an homemade pizza came to my mind. And for that I needed some nice cheese, so we drove up to Takahide farm to buy some mozzarella.

We stayed to see the cows and the heifers, and we came back not only with mozzarella but with a new version of one of my favorite cheese there, in an aged version… simply delicious!!

Oh! For the pizza dough I use always the same recipe as here. It always works perfectly.

Rucola lasagna and farewell TPS

You may have realized that for quite a while Tokyo Paris sisters was a lot of Tokyo and nothing from Paris. Well indeed… it seems that after a few years it is now time to move on and for the sisters to split. So after waiting for more than 6 months I have decided that it is now time to end this joint work. Of course, I will still be cooking and posting personally on IG and I am thinking about restarting my original food diary, but it will be only me. I will keep you updated about the new link and place where you will find me, with a revamped website and new format. 

Thank you for following us. I hope you’ll be following me and continue enjoy French-Japan-Italian fresh and healthy cooking with me!

goob bye 

The last recipe is really simple but very very delicious, light and fresh, perfect for a spring day, unlike today.

Rucola and mozzarella lasagna

Make some pasta, or use dry one that you need to boil first. Wash and chop some fresh rucola, slice a mozzarella. In an oven dish pour some olive oil, add a layer of pasta, a layer of rucola, a few slices of mozzarella, repeat 3 or 4 times, finish with olive oil, salt and pepper. Bake at 200deg for 15min. Enjoy! 

Lunch on the desk

When busy weeks with visitors and eating out are followed by busy weeks preparing lectures, writing big grant proposal and traveling I need lunch that are quick, light and fresh, but full of energy and tasty. I am lucky enough to have a space in my office where I can prepare rudimentary things, and usually I would go for avocado-cream cheese-seeds on bread or bagel. But somehow I got tired of avocado and of seeing them everywhere on IG and in magazines. So this time I’ve opted for something new and more seasonal: an open sandwich with raw zucchini (the season is just starting), rucola, basil, fresh mozarella, a bit of olive oil, salt and pepper. That was a super boosting lunch! What is it you like to eat when you are busy?

When A. is out

There are weeks like this week when we have westerners visiting for work as I was mentioning yesterday. This week actually both I and A. do have visitors and this means a lot of eating out, and usually working late (the regular work still has to be done, right?), so when the opportunity after a long day at work to dine at home (alone) finally arrives, it’s only to eat things I love, simple, fresh, and full of cheese that A. wouldn’t eat :)!
I was lucky to find beautiful tiny zucchini in Koganei and I had a few cherry tomatoes waiting in the fridge, I quickly roasted both of them in a hot pan, just a few minutes, I added pieces of mozzarella, the fresh juice of half a lemon, a bit of olive oil, salt, pepper and went out on the terrace to cut some fresh mint, and my dinner was ready, together with a taste of summer!

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