Clea Cuisine! Croquez salé

 Clea Cuisine est un super blog de cuisine dont je suis fan depuis des années. J'adore particulièrement les recettes d'inspiration japonaise.,  Voici un des livres de Cléa,   que je recommande fortement ou vous pourrez fabriquez vous-même des petits biscuits salés et légers bretzels,  crackers,  gressins,  biscuits au fromage ou au sésame…! Croquez Salé!

 Clea Cuisine is a great cooking blog that I have been following for  years. I especially love the recipes with japanese inspiration. 

Here's one of Clea's books that I highly recommend, you can make yourself small and light salted biscuits, pretzels, breadsticks, cheese crackers or sesame ...!  Croquez Salé!

Plus de livres de Clea- More of Clea's books here:

Mama Luli Organic Delivery & Catering in Tokyo

Luli Shioi, opened her own Salad Lunch delivery & Catering service in Jingumae/Aoyama/Sendagaya areas. 

“Mama Luli’s salads are mixed with fresh colorful mixed vegetables  and with all  kinds of grains, beans and nuts. I specially loved her Homemade Granola Bar. If you are in Tokyo you can order in advance at:

Mamaluli.com

OYAKODON Japanese diner by John.

 

Ingredients:

2 chicken thighs, rinsed and patted dry

2 eggs

½ onion, thinly sliced

3 Tbsp. mirin

1 Tbsp. sake

2 Tbsp. soy sauce

1 Tbsp. sugar

1 cup dashi stock

Chopped mitsuba or finely chopped green onion for garnish

Instructions:

To make oyakodon, cut chicken and other ingredients into bite-sized pieces. Heat ¼ cup simmering sauce in a small frying pan. Add chicken and sliced onion, if desired and simmer until the chicken is cooked. Then add scallions and other ingredients. When all ingredients are cooked, slowly pour the lightly beaten eggs evenly over the whole dish. When eggs are nearly cooked , slide the topping from the pan onto hot cooked rice served in a large bowl. The hot rice will finish cooking the eggs.

Glass Fridge Door.

Abi's notebook.

My cooking lesson featured in abisnotebook.com
Mon cours de cuisine dans Abisnotebook.com

Moroccan couscous

        Ingredient:

500g /750 g of shoulder lamb

Or

500/750g chicken

2 onions          

1 tablespoon of olive oil.

500 of Turnips

500 g of Carrots  

500 g of Zucchini

150 gr of Garbanzo beans

2 Tomatoes 

1 pinch of saffron

1 handful of parsley and cilantro sprigs, tied into a bouquet

1 Teaspoon of ginger or one piece of fresh ginger

Salt and pepper

For the couscous:        

1 kg de grain of couscous medium 


2 à 4 Table spoon of olive oil.
          

½ Glass of water.

Salt

200g of butter

              Mix the meat, onion, tomatoes, oil and spices in the bottom of the couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce. Add 2 1/2 liters (about 2 1/2 quarts) of water, the parsley/cilantro bouquet, and the garbanzo bean. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (Note: If omitting both meat and chick peas, there's no need to simmer for awhile before proceeding to the next step.) 

Couscous:

              Start by emptying 1kg of dry couscous into a very large shallow bowl. Add about tablespoon cup of olive oil. Toss, rub and stir the couscous with your hands to distribute the oil. The oil helps prevent clumping, allowing each grain of couscous to remain separate as it steams. Add water and toss again. Transfer the couscous to the steamer, taking care not to compress or pack the couscous. Place the steamer on top of the base of the couscoussier! Once you see steam rise from the couscous, allow the couscous to steam for about 15 minutes. Once the couscous has completed its first steaming, empty it from the steamer into your large bowl. Use a spoon to break it apart. Next, add two glasses of water. Toss the couscous and rub it between your palms to break up any balls or clump. Put the couscous back into the steamer. Steam a second time for another 15 minutes, timing from when you see the steam rise from the top of the couscous. Steam one-third time.

 Presentation:

                The couscous is now ready to serve. Turned out the steamed couscous, and tossed in 2 tablespoons of butter, salt and a ladles of broth. I the middle make a little crater where you will put the meat and arrange the vegetables, on top, and more broth poured over all.

                Sometime I add caramelized onions and raisins in olive oil on top the couscous. Serve very hot. You can add harissa to add a spicy taste.

My recipe Journal

Pour mémoriser ses recettes,  il n'y a pas mieux qu'un journal Moleskine:
Moleskine on Amazon

HARIRA delicious soup ( english)

 Ingredient

• 1 large onion, finely chopped
• 1 stick celery, chopped ( 2 sticks if you really like celery)
• 100g  dried chickpeas
• salt
• pepper
• 2 tsp ginger
  
  
  100g lentils
• big bunch fresh parsley and fresh cilantro, finely chopped
• 400g can can tomatoes ( also chopped)
• 100g  vermicelli or rice
• 2 litres pints water
• 6-7 tbsp flour, for thickening ( with 2 cups of water)
• 1 lemon, cut into wedges
  
  

  Preparation 

  Put onion, the celery, drained chickpeas and all the spices, the lentils, herbs and tomatoes into a large saucepan, and and the water.

  let the mixture cook until the lentils are soft.

  Stir well  Bring to the boil, then reduce the heat and let the mixture simmer over a medium heat for 30 minutes.

  Add some more water to replace what has evaporated during the cooking. Add the  vermicelli ( or rice but rice will need more cooking )

  In a bowl, mix the flour with a splash of water. Gradually add the flour mixture to the pan until well incorporated.

  Cook for a further 10 minutes, stirring from time to time.

  Serve in a bowl with lemon wedges on the side.