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GOURMANDE in OSAKA

A new batch of calçots…

Read here why I burn my leeks (no they are not witches…)

I’m getting addicted to those shimonita negi sweet leeks.

With whole almond romescu sauce.

making the sauce (click here)

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GOURMANDE in OSAKA

Rustic scones with spicy sweetness. That’s a healthy version, perfect for a week-day tea.

Divine with mango raw jam.

Easy like a scone.

Whisk together powdered oatmeal, about half the same volume amount of flour, a little baking powder, a pinch of salt, Ceylon cinnamon. Pour a few tbs of olive oil, whisk to get a sandy texture. Add water to get a very gooey mix, stir with the spoon. Stir in a few oat meal flakes. Drop on a floured dish. Turn 2 or 3 times to get a layer of 2 cm of thickness, spread a few more flakes on top. Cut scones with a knife and put them on a baking sheet (no need to grease it).

Bake 10~12 minutes at about 200 C. When they are cooked, the crust is hard and makes a hollow sound when you tick it with a nail. Spread lots of…

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GOURMANDE in OSAKA

If you were stranded on a dessert island, you’d have these scones. With coconut and a cup of Java.

Cane sugar. Replace butter and milk by coconut cream and milk (from a can). Add dry coconut powder. For the rest, the recipe is like basic scones.

They didn’t rise much, but they expanded on all sides.
The inside is very soft, not mushy and grainy as the coconut bits didn’t “melt” into the flour.

I simply ate them with more coconut powder and raw kinkan (kumquats) that grow locally and are in full season.

Basic Scones (a.k.a. Basic Biscuits) Source Audax Artiflex’s recipe. Daring Baker’s Challenge.

Servings: about eight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones
Can be doubled
Ingredients
1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour
2 teaspoons (10 ml) (10 gm) (1/3 oz) fresh baking powder
¼ teaspoon (1¼ ml) (1½ gm)…

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Kabocha cardaman. Ready in 5 minutes. (via GiO)

I’ve called these small buns cardaman as they have a fragrance of cardamom. And they are made on the model of butaman (Japanese for meat-filled Chinese steamed bun).
I’ve used buckwheat to give a season taste. And inside, kabocha pumpkin. What is wonderful is they are IN 5 MINUTES.
And they are delicious… Read more

Soupe du jour : Chinese beauty milk

It’s tonyu (soy milk based soup). This is said to give a beautiful skin to women. Even if it’s a legend, that still makes a delicious one-dish dinner.Dig in and you find whites of big negi leeks.And somen (Japanese wheat vermicelli).First make your tonyu (pure soymilk)…
Cook 1 cut negi leek in, with a little garlic in water (just enough to cover)…Read more.

Read more in GiO.

Sage walnut pesto on rice noodles (via gourmande…)

Asian Genovese. As Autumn freshness (with days of stuffy heat) arrived, my herb garden became crazy. I had to trim it, particularly sage and basil..Isn’t that screaming “pesto me !” ? …The 2 herbs, plus garlic, walnuts, salt and oil, in the mortar….The noodles with black soy beans.Read more.

Read more on GiO.

Wrapatouilles rustiques

Makitatouilles ? Well, I just made the wraps as I had ratatouille…Read more

Via Gourmande in Osaka.

Al Andalus garlic, ajo blanco (via gourmande…)

This is the end of the end of Summer, there are still got days to savor the mythic cool soup of Malaga : ajo blanco (white garlic).

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Savory porridge with surviving herbs (via Gourmande in Osaka)

This season has its oats. With mushrooms, herbs and olive oil. First I was craving for risotto. But I think that, unlike shiitake mushrooms or porcini, matsutake lose most flavor in long cooking. Oats get ready quicker. Scottish oats are cooked with big chunks of matsutake mushroom. Added my "garden" herbs. Sage and basil. They survived the hot Summer in a corner of the balcony. Now they taste great. Finition : Grind black pepper and drizzle frag … Read More

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Black power 3 (via Gourmande in Osaka)

Ultra-simple and very nutritive dish. Only 3 ingredients : black pepper, black soy beans and black neri-goma (pounded sesame, tahini). Kuromame is there Japanese name.These beans are huge and very hard. I soaked them 48 hours to minimize cooking and that still took hours. It's better to make big batches. But the taste and texture are really great. The sesame kuro nerigoma brings its velvety feel and nutty richness. Mmmmmm ! … Read More

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Sunny jelly sweets (via Gourmande in Osaka)

Mango jelly sweets ! The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! See other members' great sweets and the recipes here. I have made a second sweet, Calissons. See next post. That's what you do in hot weather with not electricity to waste. There are jellified with pectin and mizuame (g … Read More

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Filipina salada (buko pandan) (via Gourmande in Osaka)

Buko pandan, coconut and pandan. It's a sweet, not a real salad. This is my "agar du jour", and that's a luxury one. It's as simple as turning pandan leaves into jelly. >> I've taken 3 leaves for 1/2 liter of water. Made a knot to leaves, brought to a boil, take away from fire. Cut the leaves roughly, still in the water (with scissor). Let 15 minutes. Sieve 1/2 cup of liquid. Transfer the rest in mixer. Juice. Add one dose of agar (they use … Read More

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Mango sherbet and litchees (via Gourmande in Osaka)

When I said it was hot, that was true. Now, it's hotter. Not even hottest… Some refreshment was necessary. Mango sherbet. Pearly litchees. Melty. Another (soft serve) mango sherbet made with the ice-cream maker. I don't use it today because it's too hot. … Read More

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Slightly bitter dashi…’t (via Gourmande in Osaka)

Do you remember this "sauce" ? See next post. Today, a Summer dashi..'t. Take red onion, nagaimo (yamaimo, Chinese yam)… … red paprika, goya (bitter squash)… White cucumber. Clean, wash, put a good amount of salt. After 15 minutes, rinse well. Cut, cut, cut… The nagaimo has this texture they will give a fresh jelly touch to the mix. I added only wakame seaweed and soy sauce. Yummy ! … Read More

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Cocoa mango heat fighter (via Gourmande in Osaka)

It's l'agar du jour., my daily jelly. Today with unsweeted cocoa, a little coffee to wake me up, a few drops of vanilla essence. Inside a sauce of mango and lemon juice, tickened with pectin, to bring sweeteness and tartness. This dessert has a magic wand…because there was a hole to hide : I should have waited before adding the mango. Ideally, I would have put half of cocoa, waited then the mango, then more chocolate to seal it.Too hot for such … Read More

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Pimp up your rice with pandan and bird food (via Gourmande in Osaka)

In today's rice with a simple variation. There is what you can see. Small yellow grains of awa. It's millet des oiseaux in French, so the name indicates it's food for the birds. It's Setaria italica, AKA foxtail millet. I simply added them to brown rice, in the cooker. With something else that you can't see. But it perfumes the house… A knot of pandan leaves. That's magical. That fills the air with a fragrance of sweet rice. That's exotic here. … Read More

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