Tag: vegetarian

Kaya cookies

Still with this coconut milk! It’s incredible how much you can try with just a can! I’ve had some nice tries and some that just didn’t work as they were supposed: coconut milk salted caramels. That’s how I ended up with a sort of kaya instead of the caramels. Delicious, addictive… My kaya is basically coconut milk and caramel that I cook to obtain something a little creamy and brownish. After that I mix flour, baking powder, I used a beat of wheat bran for the texture, a bit of butter and 2tbs of kaya. Stir well and make little coin size cookies that I bake 13min at 170-180deg. Simple and delicious though again the baking kind of weaken the coconut milk flavor.

Coconut milk and spices scones

Once the coconut can is opened, better use it! It’s really rare I use canned food but for coconut milk it is really nice (and for chick peas). The milk is really rich and creamy. So after I used a few for the curry I’ve been cooking with it a little bit. And first thing I dud was to prepare some scones for breakfast. I replaced the milk in the recipe with coconut milk. I added vanilla, cardamom seeds and some fresh gratted ginger. Baked and serve with some kind of homemade kaya: coconut milk cooked with sugar until creamy. It was delicious but it seems that the coconut milk loses a lot of taste when baked., so the spices gave most of the flavor to yhe scones.

2-way stuffed zucchini flowers

The last recipe from this little stay at my parents’ place. As I was telling you yesterday, my mother is really good at preparing zucchini flowers and she not only prepared tempura she also prepared stuffed zucchini flowers. One way is with cheese and mint (vegetarian; on the right of the picture), the other with only vegetables (100% vegan; on the left of the picture). Both are delicious and worth trying!

For the cheese stuffed recipe you need zucchini flowers, cheese like goat cheese, ricotta cheese or sheep cheese, fresh mint, a bitten egg, salt, pepper that’s all. Mix the cheese with chopped mint the bitten egg (you may need only half of it if you stuff only 4 to 6 flowers. Add salt and pepper to your taste. Wash softly the flowers and stuff them with the preparation, set then in oven dish. Bake until golden.

For the vegetables filled zucchini flowers you need zucchini flowers, a carrot, an onion and a small zucchini. Cut the vegetables in brunoise (small dice), in a heated pan with olive oil, cook the vegetables until golden and dry. Wash the flowers, stuff them with the brunoise. Set in an oven dish and bake until golden. Enjoy hot or atroom temperature.

Summer fruits tart

Crazy time of the year, one day is summer: 35 and not a single breeze, sudden thunder storm and pouring rain, the next it’s almost chilly. Yet summer fruits start ripening and are delicious. Peaches season has started as well as plums, melons and watermelons season is also well advanced. When this time comes I love to prepare poached fruits, clafoutis and simple tarts where the fruits have the leading part. This time it’s a peach and plum tart. I like the mix of the super sweet peaches and the slightly sour plums. For the dough I prepared a sable dough with oat bran to add a bit of texture. I roll the dough, cut the fruits and bake. That’s all. No added sugar, no flavoring. Just fruits.

Craving for fresh pasta al pesto

This weekend Sunday I was looking forward for swimming in the icean and body boarding. We first wanted to go really early in the morning between high and low tide but we over slept and when we woke up at 7:30 it was already to close to low tide, and there nothing more boring than low tide: the water is shallow and very little waves for body bording. So we had to wait fir the next high tide that was later in the afternoon. At 16:30 I was really excited to go but there was no wave… Well at least we could swim… But the 22deg announced on the surf report was not too accurate and it was rather a 17deg, with a little chilly wind blowing… Swimming ended up by trying up to the thights and resigning… Back home… Frustrated… Looking at magazines and suddenly craving for pasta al pesto. The problem is that A. doesn’t really like pesto: no parmegiano allowed and no pune nuts either… So the best option was to do a tomato based one and to rapidly prepare some fresh tagliatelle (yes, I know, most normal people will just open a box of dry tagliatelle…). Now that I know really how to use my pasta machine it’s really easy to make whatever pasta in a short time and without having to wash the kitchen floor to ceiling for the flour eveywhere. So I made the tagliatelle, went to cut fresh basil in the garden, and added really plenty of little cherry tomatoes, olive oil, and that’s it!!! I wish a very pkeasant week!!!

Sunday’s breakfast

A few days ago I saw pictures of bagels on IG and I remembered how easy it is to make some and how delicious it is (my bagel recipe). But I had first to masterize the croissants. Now that I’ve finally managed to make real butter croissants I prepared bagels for this morning. Since it’s bagels for breakfast I prepared plain bagels, and just coated them in sugar and vanilla instead of seeds. And because it’s summer or almost and the melons are ripe and juicy, I also prepared a plum-melon smoothie to go with. Just half green melon and two plums. Have a beautiful Sunday!!

Yellow everything

Sometimes things are just like that: in the fridge there is a yellow zucchini a yellow capsicum, new carrots and eggs and the first things that comes to mind with this chilly grey weather is curry-rice. In the end it gives a all yellow everything plate.  Simply delicious and tasty, but very well presented I reckon!!! I need to work on my plating again… How do you do your plating for everyday’s food that has no real shape like curry-rice?

Okara croquettes

While in search for new recipes and tastes to change my routine cooking  I’m testing cooking ideas, one at a time. Some very simple like these okara croquettes served simply with pickled vegetables (nukatsuke) and rice. The recipe for the croquettes is just so simple: I mix one egg with half a little bag of okara, add flavoring: this time I used shichimi (7 spices – 七味) and stir well. In a slightly greased pan I cook at low heat on both sides until golden.

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. 

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