Tag: rice flour

Long weekend

After a series of very rainy weekends, so many that I don’t even count them anymore, a perfect autumn weekend was more than welcome, and even better: it was a long weekend. We spent sometime in Tokyo and most of the time in Ohara with D. and C.. The planning was simple: outdoor activities and delicious healthy local food. And it was easy with such a weather, the garden providing persimmons and herbs, and the farmers market full of autumn vegetables. So basically ocean swimming and hikes, drives and cooking together was our agenda. Among the many things we cooked were black wheat bread, whole wheat fougasse, muesli pancakes, hot pot veggies with snapper for girls and pork filet for guys, and a thin crust mushrooms quiche, vegan and gluten free. Now it’s time to get back to work, with a busy week ahead! Have a beautiful one!

From all we cookedI loved the quiche quite a lot so here is the recipe.

Mushrooms quiche:

– 1.5 cup buckwheat flour

– 1.5 cup rice flour

– 4tbs olive oil

– about 1/2 cup water 

– plenty of different types of mushrooms of your choice (enough to generously cover your pie dish

– rosemary

– salt and pepper  

Mix the buckwheat flour and rice flour, add the olive oil and stir. Add the water little by little while continuing stirring. Stop addind water when the dough is crumbly dry. Since there is no gluten in both flour it is better to keep the dough drier. Knead briefly to obtain a silky dough. 

Roll it thinly and set in a pie dish. Wash and cut thinely the different mushrooms. Toss them in the pie crust, add a bit of olive oil, salt, pepper and fresh rosemary branches. Bake at 180deg in the oven for 30min. 

Quiche

Now that work is getting back to normally busy I have more time to cook for dinner. And sometimes things turn out better than expected, may be because I haven’t cooked for a while. A quiche is very easy to make and always delicious but sometimes it turns out even better than that. Yesterday night that’s exactly what happened to me. While I was preparing it I had a good feedback but after tasting it it was so much over the top that I couldn’t understand why. For the pie crust I made a dough with a mix of buckwheat flour, rice flour, regular flour, 2 eggs, a bit of vegetal oil and water. I rolled it thick because I wanted to make a large quiche with plenty of vegetables and tofu. The tofu was amazing. I have tried a new hard tofu and it was crazily delicious with crumbs like goat cheese or feta cheese, but a much softer taste of course. I used also my new favorite organic soya milk that since now available in most supermarkets. And for the vegetables I chose asparagus and zucchini, and twisted the taste with some green shiso (perilla) leaves. I baked the whole thing for 30 minutes. And then it was magic!!!

I am so glad we didn’t eat the whole thing and I have my lunch all set!

Getting ready!

On August 20th I will cook for the final of a cooking contest. It’s my first cooking contest and I have clue how it works. For me cooking is quite an intimate experience, I usually cook alone and enjoy it very much, so cooking in front of people is going to be a fun challenge!!! For the contest I needed to write down the recipe of the dish I will cook and more difficult the quantities required. Since I cook by feeling, on the spot, with the ingredients I have I don’t keep track of what I put in exactly, hence I started this cooking diary to keep track of my ideas, but not the recipe in detail as you may have noticed. So I wrote down some numbers in my recipe but I needed to check if they were actually ok. For example with 100g of buckwheat flour and a bit of rice flour can I roll a dough big enough for a 20cm pie dish etc… I guess I could, but I needed to be sure before the contest. And since tomorrow I leaving Japan for more than 2 weeks (going to the US and Canada) and I won’t have much time when I come back, I finally did it last night. And everything seems to work well!!! I didn’t put to much effirt on the shape, but the taste was amazing!!! I have a winner I’m sure, hope to convince!!!!

Making (good) cooking mistakes

With beautiful spinaches in the fridge I was wondering what to do with and decided that I should use this pack of flour I had bought in Tsunan this summer. Of buckwheat floor right? Buckwheat and spinaches are really a good match! So let’s make a thin crust and add the spinaches with some eggs. I started to prepare the dough for the crust, I found the flour exceptionally soft and white until A. whom I asked to pass me the floor asked: which buckwheat floor? You mean the rice flour?  And then everything made sense: the colour, the texture… But it was too late to change and it wouldn’t be the first time I make dough with rice flour, but it was not was I had in mind! So I slightly changed my plan and instead just added the raw spinaches in the dough and baked. When it was almost done I added eggs and cooked until the eggs where just perfect and served. As most of the cooking mistakes (only this memorable miso eggplant 10 years ago was horrible) I make it was a good one, with a delicious and a nice assortment.

Experimental tart

I was running out of flour and wanted to prepare a leek tart, so I made a little experiment for the dough and give a Japanese twist to my tart. I prepared the dough with rice flour (2/3) and soy flour (1/3), vegetal oil and soy sauce, and of course water. The mixture was incredibly soft and nice to work, so I made a rather thin dough. For the leek it’s Japanese thin ones, so I just halved them and set them in the dough. I baked for 30min at 180deg. 

The result? Taste-wise it was just somptuous, a mix of crispy, melty, juicy and dry. Amazing! Plating and eating wise: the sides of dough were really crispy, so hard to make a clean cut. The whole length leeks are difficult to cut, so not optimal. Need some work here, but couldn’t help sharing the recipe of that delicious dough, very likely perfect with shiitake and other Japanese vegetables.

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