Tag: recipe

Cold buckwheat noodles salad

Soba is the Japanese word for buckwheat and by extension buckwheat noodles. You can find soba-ya: restaurants serving soba pretty much everywhere and there are several places accross the country famous for the production of soba that it makes them something really common. I wanted badly to mske my own noodles but on that day I realized I had no buckwheat flour, and couldn’t find some around. So I bought dried soba noodles, which are basically like dried pasta. And I prepared a cold buckwheat noodles salad with seasonal vegetables: snap peas, green peas and cucumber and served with some pork meat balls. 

I just boiled the noodles, quickly boiled the peas, sliced the cucumber. 

For the additional balls it can be made out of tofu or okara for a vegan dish. This time I promised some meaty dish to my husband, so I mixed some pork meat with and egg and bread crust, salt pepper and then cooked them in a frying pan under cover until golden.

For the overall seasoning I mixed a little of ponzu and sunflower oil.

Spring salad

With all the new vegetables and the sunny days I’m preparing more and more cold salads this year. This one is really taking advantage of spring green peas, little radish, lettuce, cucumber, tofu and spelt, all with a little of olive oil, sesame seeds and sunflower seeds. Fresh, colorful, tasty, perfect!

Boule bread Recipe

A few days ago you may have seen a picture of a boule bread that I prepared for our breakfast. Actually this bread itokyos one of the simplest bread to prepare.

Here is the recipe for a 20cm diameter bread: mix 250g of flour (T60), 125g of water, 12g of dry sourdough, 1g of yeast, 5g of salt. Mix all the ingredients together and malax until the dough is smooth and soft. Then keep under a humid cloth for 90 minutes. Then make a ball of the dough after flatening it and folding it. The folding marks on top. Wait an other 90 minutes. Pre-heat the oven at 230 degrees celsius. Return the dough (folding marks below) and incise the dough with the square pattern. Put in the oven, and bake for about 40 minutes. (If necessary you may need to add water to moist the air in the oven)

Vegan donburi

A donburi in Japan is basically a rice bowl topped with something, anything. I really like the concept and you’ve seen a few of my original recipes yet. With each time changing in what I top it with depending on the market and time available. 

This time it’s a 100% green topping with avocado, cucumber, cresson and lettuce. A bit of sesame oil and sesame seeds and lunch is ready in just the time to cook the rice! 

Sandwich for lunch

Recently a lot of my lunches at work look like this! I really love whole grain bread or bagels, I spread cream cheese or cottage cheese, then top with sunflower seeds, pumpkin seeds, leaf of salad, rucolla, sprouts, and my lunch is ready! When it’s not cream cheese it’s avocado slices. Super simple, tasty, crunchy-creamy and easy to make and eat in a very short time.

One-plate dinner

Days around Tokyo are getting warmer and the golden week (a few days of bank holidays in a row) is really beautiful this year!  A lot of fresh fruits and vegetables just bought at the local farmers market. With this beautiful weather we spend a lot of time outside and crave for fresh tasty meals, so I concocted this one plate for dinner: a bit of cucumber with fresh mint and fromage blanc; a fake ratatouille: just tomatoes, onion, zucchini stewed in olive oil with a bouquet garni; and to accompany the whole thing some chick pea flour and linen seeds pancakes. 

For the vegan chickpes pancake it’s really easy: just mixing chick pea flour with water, linen seeds and a bit of salt and olive oil to obtain a thick mixture that can be shaped in small pancakes with the hands. And then grill them or fry them in okive oil.

Bon appetite!

Vegan pizza

After the super delicious trial of a classic homemade pizza, this time I decided to use the base of the pizza for a vegan pizza. Instagram inspired me a lot with tones of super delicious-looking vegan pizza. So here is mine: olive oil, fresh tomatoes and zucchini, rucolla for the finish, nothing too fancy, bug you know how I like to keep things simple. It was really delicious, not really a pizza for me, rather something in between a tart and a pizza, but really yummy!! And so easy to prepare in advance.

Green, green, green

Spring is really here and with it all the delicious greens. This week-end I packed up in fresh greens and couldn’t wait too cook them!  

Horse beans and two kinds of snap peas
Horse beans and two kinds of snap peas

Days are getting warmer but nights are still cool, so with the horse beans I decided to make a little soup with roasted hazelnuts. The snap peas I just steamed them. And I served that with a cheese and oat bran muffins.

Oat bran muffins, snap peas and horse bean soup with grilled hazelnuts
Oat bran muffins, snap peas and horse bean soup with grilled hazelnuts

For the soup (vegan) it’s a little of work because first you need to shell the horse beans, boil them a few minutes, then remove the thick and hard skin. The benefit for doing that is quite simple: you obtain a very creamy soup that doesn’t need to go through the blender. After that I added just a little of salt snd pepper and finished with a little of corn starch. I opted for no consommé or what so ever to keep the subtle taste if the beans. Served topped with some chopped and riasted hazelnuts.

For the oat bran muffins (vegetarian), it really simple, I mixed together some flour, oat bran, baking powder, salt, an egg and prepared in individual paper cups. I added the cheese in between two layers of dought to obtain a melting heart, and baked until golden.

Yuzu and chocolate chips cake

Yuzu is one of Japan most famous  Citrus fruit, but actually there exist several varieties of yuzu: green yuzu with a thin skin, orange yuzu with a thick skin, all used at different seasons and for different recipes. The peels of orange yuzu are particularly delicious and candied it’s one of my weak points! It’s not always easy to find some natural ones, recently at the local shop in Koganei and in Isumi they have some, so I couldn’t resist. And I made a chocolate chips and yuzu cake for breakfast using the basic recipe of the pound cake, replacing the sultanas by the chocolate chips and the candied yuzu peel. A perfect start for the week! Have a good week!

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