Tag: vegetarian

A warming one-plate dinner

When Thursday and Friday arrive, usually the fridge is getting empty of fresh veggies, but this week since we had some guests for dinner I bought more than usual last weekend to have a wide choice of possible menu, and so there’s still a few deliciously fresh veggies wauting to be cooked. In particular it’s rate to find things different from kabocha in the pumpkin-squash family, but last week I found a beautiful butternut squash. And after all the looking delicious pictures found on IG this autumn, I was really excited to cook it. I just roasted it with yellow carrots, and made a fluffy whipped omelette (which almost tasted like a quenelle and made me think that I really should cook some!!). All in orange tones, the whole plate is served warm and with just a bit of salt and pepper on top. Have a nice Friday!

Gnocchi & romanesco

When comes the end of the week (Thursday or Friday) our resources shopped the previous weekend in the country are almost all gone and only a few things remain. This week it was the case gor the romanesco. So beautiful but we had other things to eat first. So easy to prepare that it’s always perfect for late dinners. I tried the combination gnocchi-romanesco-Parmegianno and it was just sublime. As you may guess these are not homemade gnocchi unfortunately, but it work as well if you have some. Boil the gnocchi and 1min before they are ready add the romanesco in little bouquets. Serve altogether when the gnocchi are ready (they float in the water) add so freshly gratted Parmegianno (mine is a souvenir from our holidays in Italy), olive oil, salt and pepper. Enjoy right away. 

Mexican inspiration

It’s cold in the evening and I am glad the week is almost finished, I can only look forward the days to come in the country with some discussions for the reform of the bathroom! So to cheer us up for the last draw I prepared a colorful plate with plenty of yummy fresh veggies. It started as being vegan, but in the end I added some scrambled eggs with coriander.

From left in counter clockwise order: fresh heirloom tomatoes, chopped red cabbage, tofu and avocado spicy mix topped with fresh coriander, coriander scrambled eggs, corn flour galettes.  For the tofu avocado I drain a firm (momen) tofu and mix it with one avocado, add some spices of your choice, and some fresh coriander. For the corn galette I mix corn flour and water and fry them in a pan, you can also add one egg for better and quicker cooking. The scrambled eggs are simple scrambled eggs into which I added chopped coriander. The rest is just raw tomatoes and cabbage. No dressing.

Sometimes

Sometimes all these happen: you have a tough day at work, you want to cry it out and prepare a lovely post (yes, for you guys!) when the squarespace app crashes before you’ve saved this beautiful coconut pyramids recipe, the only thing that remains to do is to say “sorry guys, I’m going home and eat the coconut pyramids with my supportive husband!”

Well, hopefully the next morning the sky is blue, Mount Fuji is all covered in fresh snow and the storm has passed, so now I can share with you my recipe inspired by the nordic cookbook. For a 20one-bite pyramids I used 1egg, 45g of brown caster sugar, 100g of coconut flakes, 40g of melted butter. Mix the egg and sugar, add the coconut and the melted buter, stir well and let sit for 10-30min so that the coconut get moisted. Pre-heat the oven at 175deg and on a cooking sheet form the pyramids. Cook until the tip is golden. Enjoy!

Colorful winter plate

It’s incredible the sudden change in temperature and weather, one day is winter, one day spring. Some of the plum trees in the garden ate already starting to bloom which is incredibly early. So for the food it’s one meal winter one meal spring and a colorful is always welcome and with a beautiful red cabbage a plate is always a feast, with tomatoes, baby leaf salad, avocado, whole rice and scramble eggs with sesame.

Just the perfect boost before a new week! 

New cookbooks

For Christmas I had a few new cookbooks from Europe that I am now reading (yes, they are this kind of cookbooks that you read) before trying any of the recipes. The first one is a vegetarian encyclopedia cookbook in French with a lot of inspiration to take such as quinoa soup. As the name suggests it’s quite a big book. It’s the same series as my beloved Italian cookbook so I’m quite familiar with the structure and the way it reads. The book as many pictures and most of the recipes are quite simple, the one that just need a little “gentiane” touch to be done for dinner in a really short time. The one that one can easily use. So there’s plenty to extract from it very quickly. If not already done!

The second one is a completely different approach, not exactly the kind of book you actually bring to the kitchen (even thicker than the previous one!!!), but the one you read and mature. It presents extensively the Nordic cooking from of course Northern Europe but also Iceland and Greenland and covers all the possible ingredients from herbs to whale (yes you read well), and I reckon that there are some recipes that will never make their way to my kitchen! But they retain some interesting historical components just like we also have in France “boudin noir”, blood sausage… It is richly documented, with beautiful few pictures and really interesting because I see many common things with Japanese cooking tough the climate is completely different. It is half a cooking book half a research paper so I really enjoy reading it. I think if I were to write a book on food that’d be something like that!

In any case both are very refreshing and different than Japanese super practical and thin cookbooks! What are your recent cookbok pick?

Fluffy tofu omelet

I am extremely picky on the quality of the food we eat and I find it ridiculous to want to eat absolutely meat or fish at every meals or everyday. I’m more inclined to cook a really fresh and delicious piece when I find one and skip it the rest of the time. Lot’s of people curiously worry about proteines intake but not about vitamins or other as much important nutrients. I care about none because I know that what I cook is perfectly healthy. I’m a vegetarian that eat sometimes a bit of cooked white meat or fish. And I’m an egg lover!

Eggs are perfect from breakfast to dinner, they can be prepared and combined in so many ways that I could cook them differently pretty much everyday!! So when I found myself with a bloc of momendofu in my fridge, immediately I though about a delicious fluffy omelet for dinner. The tofu always needs to be drained for a better taste so never skip that part. In a bowl I put the tofu and 3 big eggs, a little of salt and pepy and I mixed until it took some volume up and started to foam. In a large frypan I heared s bit of vegetal oil and cooked on both sude the omelet. Then cut and serve with steam veggies.

Kabocha and mushrooms tart

An other tart with another composition, and another tart crust.

This one is largely inspired by chef Georges Ennis (@chefgygglz) kale-nutternut-shiitake tart last week, but my recipe is much lighter, quicker and features no cheese (not that I wouldn’t like, but my husband yes). I like very much the addition of the kabocha, first visually, then tastewise because it’s soft and sweet.

For the dough I prepared a classic simple sable dough that I rolled thinly in a large circle to fit my tart dish. I washed and sliced the mushrooms: shiitake, shimeji, oyster mushrooms and cooked them in a bit of olive oil and salt. I then topped the pie crust with them. Added 1/4 of kabocha thinly sliced. I finally prepared a batter with eggs, soya milk, salt and pepper and added to the rest of the tart. I baked the tart 30min at 180deg. You can serve warm or cold, both are delicious! 

Pear tart “bourdaloue”

It’s been a long time I haven’t made cake or tart. With all the nice pears in the grocery store, I wanted to make one for tea time.  

You need a puff pastry, 4-5 nice pears. spread out the pastry, and put the pears cut in small dices. 

Mix 3 eggs with 3 spoon of brown sugar, 10cl of cream and 20cl of vanilla soy milk. You can add a drop of vanilla. And add 150g of almond powder. Pour this mix on the pears.  

Then 35-40 minutes in hot oven.  

You can add a pinch of slender almond on the top before the end of baking. 

Wait 1h before eating  

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

Up ↑

Verified by MonsterInsights