Flan patissier

I love this thick and rich dessert called "flan patissier", which basically is a milk pudding on a dough. It's been years I haven't eaten any, and recently I've been thinking about making some. Chance was on my side with a special issue of "cuisine actuelle" on homemade cooking, and a lot of classical French recipes, and the one of the flan patissier!!!

It is really easy to make and a delicious dessert or a perfect breakfast served with fruits.

The dough is a "pate brisee", so just flour, butter and water. The pudding part is vanila flavoured milk, eggs and sugar like for a regular pudding. And it is baked 45min in an oven at 180.

Delicious!!!

Simple lunch

I like to use leftovers to cook myself something for lunch. Yesterday evening I cook some veggies ragu (pink radish, sweet potato, leek, na no hana), and one big spoon was left over. So for lunch I added a carrot, linen seeds, pine nuts and an egg on the side, and I got a perfect lunch.

Burdock soup, grilled mochi and na no hana scrambled eggs

Though it is slowly getting warmer it's still not yet spring. A warm soup for dinner is still very much welcome!

This time I made for the first time gobo (burdock) soup with some grilled mochi (rice cake) and accompanied it with a little na no hana scrambled eggs. 

Gobo are long thin roots with a taste close to artichokes but slightly more bitter and are supposed to be rich in potassium.

For the soup after peeling the burdocks I let them dip into fresh water for 15min, then boiled them 30 min after changing the water (it removes the bitterness). I then remove the water and add fresh water again. Blend well until liquid. Finally when eating the soup I added some vegetable consommé, and pepper. Grilled a rice cake in the oven and serve together.

For the scrambled eggs I just put a little of olive oil in a frypan, added washed and cut na no hana, then eggs, and finally soya sauce.

Quick entrée

The other night we add friends over for dinner, but since I was busy at work I needed things that could be ready quite rapidly. Because my may dish was vegetarian I cooked the entree with egg and bacon. I made a batter of eggs, milk, salt and pepper like an omelette and cooked it in my new metal rings that I start to use pretty much every day!!! I grilled some bacon and prepare a leek fondue in olive oil. I used the circles again to prepare the plates and set a layer of leek under the egg and topped with the bacon. For a colour touch I added some fresh leaves of spinach and other leaves.

Delicious!