Tag: recipe

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!!! 

Spring is in the air!

Well, at least in the farmers market! Because it’s still quite cold in Tokyo… but all these greens were so appalling that I couldn’t resist making a little green risotto for everyone! Simply with one leek for the creaminess, and then fava beans, green peas and snap peas. That’s the vegan base. But with my parents at home I need to adjust to everyone taste, so basically I prepared 4 different risotto. For the vegetarian I added some Italian parmegiano cream cheese, for the macrobiotic version I added some horse mackerel cut in bites, and for those who like everything they add both, even topped with gratted parmegiano. Everyone was very happy with their personalized version!!

Kumquat and carrot salad

Fresh, simple, delicious and just a Japanese twist for the white miso dressing for this salad, that was inspired by my IG watching. 

You need a few carrots, a few kumquats, a tbsp of white miso, and a bit ofkonbu dashi or water. Slice or grat the carrots, cut the kumquats in quarters, and stir the carrots and the kumquats in a bowl. In a small bowl, mix the miso with a tsp of dashi or water. Add with the vegetables, and stir. Ready to eat!

I wish you a very good week! 

Risotto “fond de frigo”

Sometimes there are a few things remaining in the bottom of your vegetables drawer in your fridge, and you don’t know what to do with them… typically a leek, a little piece of kabocha, a tomato, a little piece of cauliflower… well it makes a very nice base for a vegan risotto. 

First, a bit of olive oil in a large frypan, add the leek cut just the way you like, and stir at low-medium heat until it is all soft and melty. Add the riso: arborio or carnaroli and raise the heat. Stir. Once the rice is translucent add water to cover the rice and salt and pepper, some herbs if you like: thyme or rosemary. Cook at low heat. When the water is half gone add the kabocha cut in small bites and the tomato, diced. When there is almost no water add the cauliflower (I personally like it crisp rather than too soft), and finish the cooking under cover. Serve and season with pink pepper, you can additionally add grated cheese. Have a nice weekend!!!

Strawberry tart, coconut custard

There is almost nothing as simple as making a strawberry tart, yet as delicious and pretty. It may look like a lot of work but it is not. I have my strawberry tart ready in 20min all included: from making the pie crust to washing the strawberries, including some nice new versions. In addition I’m trying some new features to share more ecperience, with a new youtube channel, where you will be able to see how to prepare some classic recipes. It is all new so I’m still trying to find the proper angle and tools, and sometimes I forgot to turn on the camera, but of you like it, I’ll put more. 

Strawberry tart with coconut custard

For one large tart for 6 people 

For the pie crust: same recipe as the plain petits sables lasr week

For the filling

– a little basket of strawberries  

– a pack of coconut milk or coconut cream (200ml) 

– 2tbs of sugar

– 2 egg yolks  

– 2tbs of flour

 In a pan heat the coconut cream/milk. In a bowl mix the sugar and the egg yolks. Add the heated milk. Stir well, then add the flour. Stir well again. Move back in the pan and cook at low heat until it gets thick.

Set in the pie crust a 5mm layer and thn add the strawberries on top. Ready to be eaten!!! 

Cauliflower

How do you like your cauliflower? For me it’s raw, steamed, boiled, grilled, in gratin, in soup, in purée, with olive oil, with butter, with lemon juice, with just a pinch of salt… yes, you’ve got it. We love cauliflower at home, as well as his friends broccoli and romanesco and it is just the pick season for these versatile and easy to cook vegetables in Chiba. So I’ve got some beautiful ones at the farmers market, youpi!!! The question was what will I do with them, how could I cook them? Because I came back from work very late and it was very cold I wanted a very quick solution so I decided to cook (steam and grill) them with spices.

 Spicy romanesco and cauliflower:

I wash and cut the romanesco and the cauliflower and put them in a pan and I grilled them at high heat then I add 1mm of water. Add a tsp of curcuma powder, 1tsp of curry powder, 1tsp of cardamom powder, salt and black pepper. Serve and eat while hot! 

Japanese style pasta

In Japan there are plenty of Italian restaurants but many serve not a genuine Italian company cuisine, but rather pasta, or more spaghetti, with a strong Japanese touch. The much classic would be mentaiko – 明太子, some kind of poutargue, or spucy fish eggs, with nori. But it goes much beyond that. At first it is a bit strange to eat spaghetti with Japanese flavours, but there are some really nice combinations. In particular, I find that the nori goes very well with pasta. So I prepared some Japanese style pasta for lunch. I didn’t have spaghetti, so I used penne. And because I had some pickled Chinese cabbage to finish, I prepared some tomato sauce and serve the whole thing together. Deliciously confusing!

Penne Japanese style: 

– 200 of penne

– 3 tomatoes very ripe

– 1/8 of pickled Chinese cabbage, if not pickled, you will need a little of white vinegar of your choice in addition, and a pinch of salt 

– 1tbs of rice oil, or vegetal snd neutral oil

– 1 handfull of thinly cut nori

– black pepper  

Boil water for the pasta, in the meantime in a saucer set the tomatoes diced. Cook at medium heat until it reduces. Cut the cabbage in bite size and add to the tomatoes. If you are using non-pickled Chinese cabbage do the same but add 1tsp oc vinegar and a pinch of salt. Add the ground black pepper to your liking. Once the penne are cooked, deain and serve in the plates. Add the tomatoes-cabbage sauce and complete with a topping of nori. Serve immediately.

 

Treasures from Nagano & soba recipe

One of the thing I love in traveling is to find new products or locally produced natural products that are not easy to find otherwise. Shinshu – 信州, the region of Nagano, is quite well known for the production of apricots, apple and buckwheat. So after our weekend in Hakuba I could not come back without some of these local products, bought on the way between Nagano and Hakuba (that’s when it comes handy to rent a car!). Of course the season for apples and apricots is way past but I found some dried fruits, which are perfect for breakfast or snacks and will perfectly accompany my Sicilian almonds. I also found some natural honey and some wheat meal. 

Soba (buckwheat noodles) are something I really love but finding good soba is not always easy, so I barely cook some. And I haven’t tried to make some yet. But in Nagano, it is quite easy to find hand made noodles. And since spring is in the air these days I cooked them in a very simple fresh and green manner.

Soba with tofu and spinach: 

– 180g of dried buckwheat noodles

– 1 small bundle of fresh spinach

– 1 pack of baby spinach salad

– 1 block of thick fried tofu – 厚揚げ 

– some broccoli sprouts or some pumpkin or sunflower seeds

– 1/4 of lemon juice

– 1tbs of soya sauce

In a large pan boil water. Wash the bundle of spinach and cut them in 2cm pieces. Add to the boiling water, add the noodles. Cook them until al  dente or as you like them. Drain them.

While the noodles are boiling, cut the tofu and wash the baby spinach. Set the baby spinach in the plates. Heat the tofu in a fry pan for a few minutes at medium heat. Serve the noodles mixed with the spinach, add the lemon juice, the soya sauce, the tofu. Finish with the broccoli sprouts or the seeds.

And have a beautiful Friday! 

Back to the kitchen!!!

After a break away from my kitchen and obviously from Tokyo-Paris sisters, I’m pleased to be back and cook for A. and me. I hope you have enjoyed Prunellia’s posts while I was away and the website renewal just before I left (we’re still open to hear what you think!). I’m starting back in the kitchen with a very simple classic leek and Japanese mushrooms quiche. Nothing difficult, a classic I could say, just added a twist of fresh lemon juice with the mushrooms, and thought afterwards that I should have added a lemon zest in the piecrust sablé dough. So I’m going to give you this recipe without having tried it for resl myself but I’m sure it is delicious since the lemon would fit perfectly the sablé dough and the olive oil. I wish you a happy continuation for this week!

Leek and Japanese quiche with a lemon twist: 

a recipe for 2 as a single main dish or for 4 as a starter

– 200g of flour of your choice

– 4 eggs

– 3tbs of olive oil

– 1/2 lemon

– salt, pepper

– 3 leeks

– oyster mushrooms, shimeji… 

Pie crust: in a bowl mix the flour, 1 egg, the olive olive oil, salt pepper, and the zest of the 1/2 lemon. Knead until smooth, with the olive oil it shouldn’t take long. Roll to the size or your pie dish. It’s nice to have it a bit thick and that the pie dish is a bit high.

Filling: wash and cut the leeks in little half or quarter trunks and set in the dough an homogeneous layer. Beat the 3 eggs with salt, pepper and the juice of the 1/2 lemon. Add on top of the leeks. Wash and cut the mushrooms and set on top. Bake for 25min at 180deg, or until just golden. Serve and eat write away!

Tip: it is never easy to cut leeks cleanly so think of how many pieces you’re going to cut and arrnage them to avoid cuts as much as possible. 

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