Delusional "Buckwheat Flour Cafe" 03 - Today's One-Plate 🔸Baked Croquettes with Jerusalem Artichokes and Buckwheat Groats 🔸Buckwheat Flour Popovers etc. 🌸Cherry Blossom Galette
A spring breeze, or rather, a spring storm
The cherry trees are starting to be dyed a pale cherry blossom color
Just as I start to worry if they'll be okay
From western Japan to eastern Japan
News of the Somei Yoshino cherry blossoms blooming has arrived.
It is spring.
The delusional "Buckwheat Flour Cafe" is open again today.
Welcome to a cafe where we can spend a cozy time together, enjoying dishes made with domestic buckwheat flour, buckwheat groats, and seasonal ingredients, along with coffee, tea, and alcohol, all in our imagination!
| Gustavsberg | Ada | Cup & Saucer
The design is by | Stig | Lindberg |
(Permission for photography & posting has been granted)
🔸Today's One-Plate
Hokkaido Horokanai-grown buckwheat groats
Chaya Farm's buckwheat flour from Toga Village
Today's One-Plate
・Baked croquettes with Jerusalem artichokes and buckwheat groats
・Homemade tuna salad
・Camembert, dried figs & soy milk yogurt
・Soup with green peas, new onions, Cauliflower, and snap peas
・Buckwheat flour popovers
Green Peas and new onion, Cauliflower, snap peas soup ❶ Boil and strain the outer leaves of cabbage, carrot and onion peels, green pea pods, celery, parsley stems, coriander seeds & cumin seeds, black peppercorns, and bay leaves to make hot
vegetable soup stock, then soak kombu in it and let it sit for a while. ❷ Lightly sprinkle
garlic, 1cm diced new onion, celery, cauliflower stems, green peas with salt and sauté. ❸ Add ➊ and ➋, and pure rice sake
, then simmer until the green peas are soft. (Once it boils, simmer on low heat for a bit and remove the kombu.) ❹ Season with an appropriate amount of salt
, add the
cauliflower florets and snap peas (de-stringed and cut into thirds), and simmer briefly. ❺ Set aside half of the ingredients from ➍, purée the rest into a purée, return the set-aside ingredients, serve in a bowl, and garnish with
Italian parsley
Clockwise from top right:
✳︎Buckwheat flour popovers
✳︎Camembert and dried figs & soy yogurt
✳︎Homemade tuna salad
✳︎Jerusalem artichoke and buckwheat groat unfried croquettes
ginger powder. Soften the Camembert slightly in the microwave and mix with
soy yogurt.
Sashimi-grade Bonito cooked for 100 minutes in an 80°C oven
Sangchu lettuce,salad greens,baby spinach, cucumbercucumber and carrot sliced thin with a slicer, Cauliflower mushroom
(sauté the carrots quickly in cooking oil, microwave the cauliflower mushroom)
(dressing can be found in the recipe)
In the attached recipe, change potato to Jerusalem artichoke, long onion to new onion, and ground chicken thigh to chicken thigh and cooked buckwheat groats . I added a little
buckwheat flour as a binder. Seasoned with
shio koji, Lea & Perrins Worcestershire sauce, allspice, and white pepper. Since I couldn't prepare buckwheat breadcrumbs, I combined cooked buckwheat groats
with buckwheat flour and mayonnaise for the coating. The preparation method is as per the recipe.
Cook them with the same amount of water and for the same time as white rice.
(This water ratio is perfect for cooking.)
These are such delicious croquettes!
As I thought, it would have been better to bake buckwheat bread, make breadcrumbs, and use those for the coating, a regret (-_-;)
(The buckwheat groats + buckwheat flour + mayonnaise combination had a texture like soggy rice crackers, which was a shame, but the croquettes themselves are truly delicious!)
I tried baking popovers with 100% buckwheat flour. They don't puff up that much, but the taste is good and it's super easy, so it's fine!
[For 2 super silicone-coated, non-stick cup molds with 7cm inner diameter x 6cm depth]
Buckwheat flour-50g Sugar-1/4 tsp Salt -1/4 tsp Egg-1 Milk-100cc Oil-2 tspMix everything, let it rest for 1 hour, pour the batter into the cups, and
bake in the oven at 220°C for 15 minutes -> 180°C for 15 minutes, then leave in the oven for 10 minutes.
It goes well with both wine and highballs.
Please tell me your pairing.
Right awayShoko-san has intuitively come up with a delusional pairing for me!
Ajimu Sparkling Chardonnay Extra Brut
https://ajimu-winery.co.jp/product/detail13.html
Fermier Rosé (Pinot Noir & Pinot Gris)
https://fermier.jp/products/rose
Japanese bubbly foam and spring-like rosé; I repeat both of these, and they are wines that are easy to pair with a wide range of dishes.🍷
🔸Today's coffee
Finland Helsinki It's coffee brewed with
| Maja Coffee Roastery's roasted beans | in the suburbs. (Fika at
Old Nordic Goods and Small Cafe - koloni )
🔸Cherry blossom blooming sakura galette
Today's dessert: made with galette dough sakura galette
fermented sweet bean paste
inside, wrapped it in salt-cured cherry leaves
that had been desalted, and garnished it with salt-pickled cherry blossoms
that had also been desalted.
🔸Jewel-like Kohakuto (amber sugar candy), please have one.
I'll brew some Kenjo Kaga Bocha tea.Oh, that's right. Please have one of these
jewel-like sugar candiesthat the high school girls made and brought over.
. Apparently, once it hardened, they broke it by hand and then carved the surface with a knife.
. The fragrant roasted green tea and the crunchy... oh, the soft texture of the agar. A sugar candy with a gentle mouthfeel. Too beautiful, this Kohakuto.
🔸Cherry Blossom Viewing Take-out Galette
"Hello! The Somei Yoshino cherry trees right over there are blooming so beautifully. The wind has calmed down too, so I thought it would be wonderful to eat a galette while viewing the cherry blossoms..."
Shall I make a take-out galette for you?
"Oh wow! That sounds great, please do for me too!"
can be
taken out if you turn them into galette sandwiches like this.
✳︎
Avocado tossed with lemon juice and topped with salt ✳︎
Cream cheese (also great mixed with strained yogurt) ✳︎Baby greens
tossed with extra virgin olive oil
just fold it up in order and it's ready!
* Mustard leaf mustard potato salad
made with mashed potatoes, mustard leaf mustard, yuzu vinegar, and a small amount of mayonnaise.
* Boiled egg + cod roe mayonnaise
just cod roe mixed with mayonnaise.
* Chicken ham
marinated in plum wine after seasoning.
* Sangchu lettuce and shiso leaves
The mustard leaf mustard and shiso leaves gave it a great flavor!
Cherry blossoms blooming, it has become a beautiful season.
The spring storm seems to have settled down.
Tonight,
let's all go see the night cherry blossoms
| Let's go watch them.
*The photo of the cup & saucer and the photo of today's coffee in this article were taken when I had Fika at my favorite koloni. (Permission for photography & publication has been granted.) When you suddenly feel like traveling, dropping by this place makes you feel like you're visiting a friend's home in Scandinavia.
Eijyo-san is the club organizer ↯