No-name recipe

It’s neither a clafoutis nor a quiche nor a cake. It has the fluffiness of a cake, the moisture of a quiche and the edges of a clafoutis. This is simply what I have cooked last night for dinner. With my parents at home I try to come back earlier from work and t gives me the opportunity to cook food that I usually don’t cook because it takes too much baking time. I wanted to prepare a cake with plenty of vegetables but what I often don’t like in cakes is that they are too dry and so not too pleasant to eat. But clafoutis have no pretty shape. And a quiche for 4 won’t fit in my little oven in Tokyo. So I opted for a new option that fixes all the problems, and the result was awesomely delicious!!! The base is that of a cake with flour, baking powder and eggs, in which I have added a huge piece of silky tofu and olive oil. It gives this unique texture to the cake that make it moist and soft. I added some vegetables: 2 tomatoes diced, 1 new onion sliced, a handful of shiitake sliced, and for those who like, some grilled bacon. Except for the tomatoes, I grilled the vegetables in a little of olive oil to soften them. Add all to the mix, plus salt and pepper and bake for 30-40min or until all golden. I served it with a little green salad and sprouts.

Have a nice end of the week!!!

March 9, 2017

An other Japanese one-plate

Brown rice is really often on the menu and with the summer slowly coming in, together with the rainy season I crave for simple Japanese tastes: miso, pickled vegetables… And because I spent a lot of time working on a big grant proposal this weekend I needed to cook simple things that I could eventually reuse for another meal. That’s how I prepared a bowl of green beans with miso and some 1min pickled red new onion. These two accomodate vey well with Japanese rice, brown or white and other Japanese tastes (you’ll see that tomorrow for a 100% vegan version).

For the onion it’s really simple I simple slice them thinely and cooked them in a little of water until soft and the water has disappeared. Then I added a table spoon of brown sugar and a table spoon of rakyosu (らっきょう酢) and if you don’t have any you can use rice vinegar or any vinegar without a strong taste. Then I cooked under cover 3min and keep to cool.

For the green beans I simply blanched them and then add a large table spoon of miso snd stir well. Super easy to prepare and perfect eaten cold.

June 6, 2016

Deconstructed frittata

I am really in love with this whole wheat pasta and in particular penne that can be found super easily in any good supermarket in Tokyo. This time it’s deconstructed frittata style for two with already cooked pasta, one new onion, one capsicum, three eggs all cooked in a greased pan, and a handful of raw cherry tomatoes added at the very end. Finished with olive oil, salt and pepper. An other manner to get plenty of good energy, a colorful and tasty plate and vitamins.

May 12, 2016

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.

April 29, 2016

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.

April 11, 2016

No cooking or so little

This week I ‘ve had only one dinner home, all the other nights I’ve had business related dinners, and when it’s the case I always try to prepare something for A.. Something he likes and that can prepared in advance. A. likes sausages which are not really a favorite of mine, so I cooked some new onion, shiitake and new potatoes stew with sausages for him. It super quick to prepare, it cooks while I get myself ready to work, and A. is happy when he comes back alone to have a nice dinner ready!!!

March 18, 2016

Winter → Spring risotto

Warm days with sometimes cold wind and chilly evenings follow each other, the end of the winter veggies overlaps with the beginning of spring veggies so my cooking is largely influenced by the envy of spring food, but the warmth of winter food. So I came up with new vegan risotto recipe with winter red cabbage and spring new onions. The new onions are just starting and are perfect just slightly rolled in olive oil and heated slowly. For the risotto a veggies consomme add the perfect juice and taste. Then just add the onions cooked and the red cabbage and cook 2 minutes under cover before serving while still hot, and add some freshly grated Parmegiano for those who like.

March 3, 2016

Vegetables and tofu wok

As spring fades away and summer approaches (and with it the rainy season) I’ve started to prepare a lot more dishes that look like ratatouille or at least that use the vegetables of the ratatouille.

I prepared a sauted dish in olive oil of new onion, paprika, zucchini and tomatoes, added some dices tofu and topped it with some fresh cresson and a mix of linen, poppy, sesame seeds. Very fresh, the vegetables don’t need to be cooked long, so this can be ready in no time.

May 16, 2015

One-plate dinner

Super busy with work, finishing late every day and trying to still watch one movie every night, the one-plate dinner is really handy. I am also finishing the last spring vegetables as we’re moving towards summer, so I had a few new carrots and new onions to use. I like to prepare carrots with cumin and find it suits also very well chick peas. I was about to add some chick peas to the carrots and onions that I cooked rapidly in olive oil and finished them in their own steam, to prepare some kind of raggu when I remember having a pack of vegan fallafel mix waiting on the shelf for months. Yes, I sometime buy vegan burger mix and vegan fallafel mix but if I don’t use them right away, I usually forget them prefering fresh food or making my own mix. So I decided to use that poor mix, but instead of making real fallafel I used the mix to make some kind of grilled chick pea croquettes to serve with the vegetables. Nothing too fancy but delicious!

May 15, 2015