Tag: vegetarian

Coconut pancakes

Yes, I was worried sick about Pablo, then about her kittens, now about how will we handle the situation, and slept bad and no appetite but A. was still hungry (even the very one time he had high fever he was hungry!!!).

So I had to cook anyway, and when I made the oat bran cinnamon pancakes, the recipe that inspired me was actually oat bran, coconut, cinnamon pancakes. Except that I didn’t like the idea of mixing cinnamon that is more a warm taste to me (perfect when chilly outside), and coconut that is more a fresh taste that I enjoy better when it’s warm. So I slpit the recipe in two, and made coconut pancakes that are perfect eaten with nothing more and when lottle appetite. In the pancake base, made with whole wheat flour, I added the same amount of gratted coconut. Then cook until golden, as usual. 

Oat bran pancakes

Since we’re spending the golden week in Ohara I’m cooking/baking every day for breakfast and with the weather being very unstable, this morning I wanted something new, something different in texture and taste. I was having some oat bran and thought it could be a good base to start with. So I browsed a bit for inspiration and found two things, first an idea for a recipe, second a nice website/app that I didn’t know about: yummly.com and seems very well designed to find recipes and inspiration. I’ve also started posted recipes there so I will probably keep you updated anout that soon.

As for our breakfast I prepared some oat bran cinnamon pancakes with using mainly oat bran to which I added a little of flour, baking powder, salt, brown caster sugar, one egg, soy milk and plenty of cinnamon powder. Stirred well and cook in a hot pan until golden. Perfect straight or with butter, honey, marmalade…

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.

Sable-navette

Guests for dinner at home twice in a raw and working each day until late, I needed something delicious, simple to accomodate with fruits… and that can be prepared in advance.

I invented this recipe of little bites sable with neroli, that feels like eating navettes marseillaises. Just flour, butter, egg, brown sugar and plenty of neroli. 

Bamboo shoot in kinome pesto

And here is the second recipe with bamboo shoots, the one that I really wanted to try. It is inspired from a dish we had at Daigo in February and since then I’ve been thinking/dreaming of it. It’s a very Japanese dish with taste of spring. It requires some fresh bamboo shoot boiled and cooled down, a table spoon of olive oil and 10 branches of kinome (the small leaves of the sansho tree, we have one in the garden so I just had to go and pick some!). I cut the bamboo shoot in dice, chopped the kinome leaves and add then to the bamboo, then add the oil and stir well. Ready to serve ready to eat.

Improvised dinner for friends

Our friends visiting from Germany spent the weekend with us in Tokyo with daytime busy visiting the city, museums, flea markets, and kabuki, trying some nice cafes too, and evening at home, I’ve cooked for them Japanese as much as possible but not only, in particular for an improvised late dinner at home after a long day out and a fridge almost empty. So I opted for a potatoes and baby spinach salad with tofu and poached egg and topped with sunflower seds and flax seeds. Simple, ready in 10min and delicious!!

Na no hana quiche – 菜の花キッシュ

With some ricotta I wanted to finish and some na no hana that are just in season I was thinking about making some kind of pasta but finally I suddenly changed my mind and went for a tart. Indeed recently I have made so many ravioli but so little tart that it was time for a change. So I made a simple dough with buckwheat flour, then I prepared a base with egg, soya milk and ricotta cheese, and lay it on the dough, and finally added raw, just washed, na no hana on top, and cooked until just golden.

Marmalade and muffins

The other day seeing the natsumikan trees plowing under the weight of their fruits I decided we needed to harvest them. Our garden is an intricate mess of trees and access to all the fruits was not possible, hopefully the birds will eat some (though with the thick skin it’s not one of the birds favorite). Yet we managed to harvest about 100 fruits!!! This year has been incredible for harvesting fruits: plum, ginko nuts, tangerines, and now natsumikan. They are also super delicious. Usually they be quite sour but this year it’s pure sweetness!!! Yet, it’s too much for just for us. So I’ve given away 2/3 of the fruits, made marmalade with half of the remaining fruits, and kept the rest for eating raw. For the marmalade I used the seeds of an apple to gelify and it worked super well. And since we have now delicious marmalade to eat, We just needed something to spread it on, so this morning I made English muffins. So simple and so delicious!!!

Short but intense week

Yup!! Today is the last of the week for me!!  But squeezing in a whole week of work in 3 days is quite a challenge. Plus this is the end of the year for students in Japan and that means a lot of thesis reading, preparation for presentations and grading. So from 8:00 to 22:00 it’s all busy. Adding a few round-the-world meetings late at night and the cup is full. So we’ve decided to retreat for a few days in the mountains, probably snowboarding, ice skating and hiking. Being so busy is ok for me, it’s kind of normal, but having to break my sleep habits is really the worst for me. My body stops to regulate its temperature and I feel cold often. So last night I wanted a warm and fresh, soft and crispy, colorful, and ready in 10min. It turned out in a one-plate with steamed spinach, sautéed shiitake, raw celery, chickpeas and creamy boiled eggs.

Proudly powered by WordPress | Theme: Baskerville 2 by Anders Noren.

Up ↑

Verified by MonsterInsights