Follow your favorite blogs!

Bloglovin' helps you follow the blogs you read by letting you know when they update.

Sign up »
Gourmande in Osaka
dailyfoodporn.wordpress.com
2
Photo-Blog of a multicultural foodie in Osaka (recipes on request) Petits plats faits maison d'une gourmande
#504162 in All

Sweet basil flat falafels

Another green quick lunch. I had not made falafels recently, but you can see many in archives. In the blender : soaked chick peas, basil, black pepper, salt a hint of mace. Pan-fried. Ready. They are...

5 h ago

Pearly Arabian nights : crème persane à lorange

Reblogged from GOURMANDE in OSAKA: This is the thousand and one post on this blog… or nearly. So let’s celebrate with a sweet story. It has the name of a tale you read to kids at bed time...

8 h ago

Curry waffle

5 minutes to throw a lunch ? Grab the waffle-maker. You mix. You cook (about 10 minutes). Et voila ! That’s very crunchy around, soft inside. The taste is a delicious mix of curried beans and v...

18 h ago

Soupe du jour : spoonless salmorejo

Reblogged from GOURMANDE in OSAKA: The Spanish specialty… with local ingredients. This cold soup is ideal when it’s too hot to cook and delicious tomatoes arrive on the markets. Then, the...

1 day ago

Grilled paprika chicken and oregano favas

A little weekday dinner. Chicken half-wings, sprinkled with paprika powder and grilled. A fresh paprika, cut in ribbons, also grilled. Oregano. I cut it thinly, added salt and pepper. Mixed with smal...

1 day ago

Double bean and dill, a neo-garbure in 5 minutes

Reblogged from GOURMANDE in OSAKA: For a rainy lazy Sunday, brunch ready in 5 minutes. You don’t get a garbure in 5 minutes, not even in 50. It’s a French peasant bean and veggie stew tha...

1 day ago

Matcha soba, shiso pesto and veg’ freshness…

We’re getting into the days when you want to eat raw, cold, green, light… Zaru soba is baaack ! It’s green because it’s matcha (green tea) flavored. Click here for the soba co...

2 days ago

My first : mix nuts and rhubarb baklava, with lavender syrup

Reblogged from GOURMANDE in OSAKA: A fragrance of almond and lavender is floating around… It’s for the Daring Baker Challenge of June (click here for recipes and other baker’s cakes...

2 days ago

Pasting the shiso

That’s simply the Asian cousin of the Italian basil pesto. The recipe is the same, but the taste is totally different. I had bought a huge pack of shiso leaves that I couldn’t use in time...

3 days ago

Chirashi, composing a bouquet of sushi

Reblogged from GOURMANDE in OSAKA: Bara sushi (rose sushi), chirashi covered with decorative items like the ground is covered by flowers in Spring. The rice is also flavored. This is not the most cla...

3 days ago

Tofu du jour, left-over style

Yes, this plate looks like a garbage dump. That was tasty garbage. The soft tofu was let to drain under a plate during one hour. So it stays in cubes in the sauce. A rest of tomato meat sauce, volume...

3 days ago

Plate of India with a pinch of edamania

Reblogged from GOURMANDE in OSAKA: Edamame, the fresh green soy beans are probably not an Asia tradition, but they fit in so well on a dome of buttered rice. With leftover cooked brown rice and potat...

4 days ago

Alaska red fish and saffron soup

A meal cooked in one pot. The golden soup was the cooking broth of the fish. Combining fresh and frozen ingredients is a way to get the best at a good price. Here the fish and corn are frozen, the re...

4 days ago

Orange blossom chantilly yogurt, a cloud for strawberries

Reblogged from GOURMANDE in OSAKA: White fluffy feeling… So light ! 1/3 of cream, 1/3 of yogurt and 1/3 of air… Perfumed with eau de fleur d’oranger (orange blossom water). Sweetene...

4 days ago

Renkon-burgers, anti fast-food.

Healthy vegan burger that taste hundred times better than the standard take-out. It’s common in Japanese cuisine to make savory bits by sticking 2 slices of renkon (lotus root) around a small p...

5 days ago

Omelette du jour : green, gold, pink

A big big omelet ! That starts with a stir-fry with all the fridge l.o. Garlic, red onion, celery, negi leek, mizuna (stalks), chili pappers, boiled potatoes… And eggs beaten with cut nira leav...

5 days ago

Yuzu koshio, the green spice

Reblogged from GOURMANDE in OSAKA: If you like it spicy, if you like green, if you like lemon flavor… this is for you. This green condiment is called yuzu koshio, yuzu pepper. You can buy it bu...

5 days ago

Monkey tree tricolor challah

Third episode of the challah saga. I know it looks like a monkey tree bread more than a challah. It is delicious. And not looking pretty. That happens. The black thread is flavored with carob powder....

6 days ago

Blue baby challah

Yeah ! I’ve made one bread that looks like a braid… It’s a miniature one. In a previous post about hallah/challah, that was not nice to see. Challah 4.0 kept the shape after baking....

6 days ago

Torori ! The tofu that melts in the mouth...

Reblogged from GOURMANDE in OSAKA: You have never eaten tofu if you have not tried this. It’s is tofu prepared on the table and served still hot and extra-fresh. Torori expresses the filling of...

6 days ago

Hallah la la ! Trying to braid my bread.

Yes, I’m trying to make challah (read : hallah) the traditional Jewish version of the braided bread. I have not converted like Madonna. No, no, that’s because it’s delicious, fun to...

26 may 12

Easy brunching

Reblogged from GOURMANDE in OSAKA: Nothing special. Got those shijimi , lake shellfish… Into a miso soup… Mini-bibimbap made of : Well, just putting everything on the table and mixing or ...

26 may 12

A Spring minestrone with nira

Some dishes follow you around the years : a Winter minestrone with mizuna and pancetta But as the seasons turn, ingredients vary. Spring ingredients, quickly simmered : kintoki beans and their broth,...

26 may 12

Yaki-tori, take it with salt

Reblogged from GOURMANDE in OSAKA: Yaki = grilled. Tori = bird (chicken, not parrot). And salt. You need nothing more. And it’s delicious. This one is fancy. It has veggies. Cubes of chicken br...

25 may 12

No cooking, like lunch in holidays

Like eating from a street-stand in South-East Asia. Fried fish and veggies. And no, I didn’t cook… Today’s bargain offer at a local super-market were those small fried flounder. The...

25 may 12

Trying new greens : gyoja ninniku, ail de la Sainte-Victoire

Reblogged from GOURMANDE in OSAKA: That’s when you cook ingredients you had never seen before… or surely I had seen some in the nature but never thought about eating it. 行者にんにく(gyoja ninn...

25 may 12

Black haupia

Island dessert pleasure. It’s really deliciously refreshing. Even if it’s less photogenic than the white classic : haupia, Hawaiian coconut delight To the coconut milk and starch mix, I&#...

24 may 12

On a desert island, all I need is haupia

Reblogged from GOURMANDE in OSAKA: A mouthful of haupia , the Hawaiian coconut cream delight and you’re on the beach… + Garnish it with grated coconut, flowers, leaves : Not much to say&#...

24 may 12

Korean style Taisho kintoki beans

These marinated beans have an extremely sharp and fragrant shiso flavor that lighten them extraordinarily. This not an existing Korean dish. I arrange that with Korean ingredients. Bean cooking day. ...

24 may 12

Marinated rhubarb with apple

Reblogged from GOURMANDE in OSAKA: As a kid, I loved raw rhubarb. I remember running after school to go and cut myself a big stalk for my snack. This plant is rare and exotic in Japan. I was given so...

23 may 12

You are no longer following . Undo?