I’m not the biggest tofu fan in the world, but tofu atsuage has become a must for me. It is a Japanese tofu,“atsuage” meaning “thick and fried”. Pan-fried, with a miso-based sauce, it gives a truly excellent result! You can serve it with whatever you want: vegetables, rice etc. In addition, this dish is suitable for totally vegan people.
Recipe for 300g of tofu atsuage :
- 300g of tofu atsuage
- oil and salt
For the sauce:
- 20g of sugar
- 10g of mirin
- 60g of miso paste of your choice
- 20g of water
- 30g of oil
- 2 cloves of garlic
- 3-4cm of ginger
For this recipe, I cook broccoli in the oven at 190°C for 25 to 30 minutes. I sprinkle with a little olive oil, salt and pepper and a little chili powder. Also put plain rice of your choice to cook.
For the sauce, you need it all!
Put all ingredients in a bowl and mix well.
Add the peeled and crushed garlic cloves and the freshly grated ginger.
The sauce is ready.
This is the tofu atsuage that I buy in Japanese grocery stores or online.
With this brand (I’m not sponsored at all!) we get 4 rectangles of tofu per package.
I cut diagonally once, then diagonally again each half obtained.
Do the same for all the tofu.
Heat a large skillet over moderate heat with a little oil. Place the tofu pieces in it and have the sauce and a kitchen brush nearby.
Brown the tofu on all sides. This will take about 10 minutes in total.
When the tofu is lightly browned all over, coat it with the sauce on all sides.
I put the sauce and let it cook and brown. It can be added regularly during cooking and there will usually be no sauce left in the bowl. As soon as you add this slightly sweet sauce, the tofu will brown much more, so you have to control the temperature. Add salt to taste.
Serve hot with plain rice and vegetables.
Tofu Atsuage sauce miso ail gingembre
Ingredients
Instructions
- Pour cette recette, je fais cuire des brocolis au four, à 190°C pour 25 à 30 minutes. J'arrose d'un peu d'huile d'olive, de sel et poivre et d'un peu de piment en poudre. Mettez également un riz nature de votre choix à cuire.
- Mettez tous les ingrédients de la sauce dans un bol et mélangez bien.
- Ajoutez les gousses d'ail épluchées et écrasées au presse-ail, et le gingembre fraichement râpé.
- Avec cette marque de tofu, on a 4 rectangles de tofu par paquet. Je coupe en diagonale une première fois, puis à nouveau en diagonale chaque moitié obtenue. Faites de même pout tout le tofu.
- Faites chauffer une grande poêle sur feu modéré, avec un peu d'huile. Placez les morceaux de tofu dedans et ayez à proximité la sauce et un pinceau de cuisine.
- Faites dorer le tofu sur tous les côtés. Cela prendra une dizaine de minutes en tout.
- Quand le tofu est légèrement doré partout, nappez-le de sauce sur tous les côtés. Je mets puis je laisse cuire et dorer. On peut en ajouter régulièrement pendant la cuisson et il ne restera normalement plus de sauce dans le bol. Dès qu'on ajoute cette sauce légèrement sucré, le tofu va dorer beaucoup plus, il faut donc bien contrôler la température. Salez légèrement à votre goût.
- Servez bien chaud, avec un riz nature et des légumes.
Nutrition
It’s still summer vacation and I want to extend the feeling a little bit! This is not strictly speaking a recipe, but an idea for a salad where the elements work well together! It’s fresh, light and absolutely delicious and nourishing. The sauce, with its touch of toasted sesame oil, will give the whole a beautiful exotic tone. Don’t hesitate to add dried fruits, such as peanuts or roasted almonds, and aromatic herbs!
For 4 people :
- 12 to 16 chicken strips
- 1 apple
- 1 pomegranate
- 1 lawyer
- 1 orange
- 250g of cherry tomatoes
- black sesame seeds
- peanuts, coriander
- green salad
For the sauce:
- 1 clove of garlic
- 1 teaspoon of honey
- 1 tablespoon of balsamic vinegar
- 2 tablespoons of orange juice
- 4 tablespoons of olive oil
- 1 to 2 teaspoons of toasted sesame oil
- salt pepper
Prepare all the fruit. Wash the tomatoes and cut them in half. Peel the apple and cut it into quarters, then into thinner slices. Do the same for the avocado.
Peel the orange and cut the segments in half.
Open the grenade. Then put one piece upside down in the palm of your hand over a container, and with the other, tap the skin with a spoon to make the seeds fall out.
Nothing could be easier in the end!
Cook the chicken aiguillettes over a high heat with a drizzle of olive oil. Put salt and pepper at your taste.
Turn over to cook the other side. The meat must be cooked through.
Put the ingredients for the sauce in a large bowl. For the garlic clove, peel it and crush it with a garlic press.
Add the salad of your choice. Mix well.
You can add all the ingredients or you can assemble the plates to make them more attractive.
I didn’t put on the already busy photo, but you can add cilantro and roasted peanuts!
Salade au poulet et orange
Ingredients
- 400 g aiguillettes de poulet
- 1 pomme
- 1 grenade
- 1 avocat
- 1 orange
- 250 g tomates cerises
- 400 g salade verte
Sauce:
- 1 gousse d'ail
- 1 c. à café miel
- 1 c. à soupe vinaigre balsamique
- 2 c. à soupe jus d'orange
- 4 c. à soupe huile d'olive
- 1 à 2 c. à café huile de sésame grillé
- sel, poivre
Instructions
- Préparez tous les fruits. Lavez les tomates et coupez-les en deux. Épluchez la pomme et coupez-la en quartiers puis en tranches plus fines, faites de même pour l'avocat. Épluchez l'orange et coupez les quartiers en deux.
- Ouvrez la grenade. Puis mettez un morceau à l'envers dans la paume de votre main, au dessus d'un récipient, et avec l'autre, tapez avec une cuillère sur la peau pour faire tomber les graines. Rien de plus facile au final !
- Faites cuire sur feu soutenu les aiguillettes de poulet, avec un filet d'huile d'olive. Salez et poivrez à votre goût.
- Retournez pour cuire l'autre côté. La viande doit être cuite à cœur.
- Mettez les ingrédients de la sauce dans un grand saladier. Pour la gousse d'ail, épluchez-la et écrasez-la au presse ail.
- Ajoutez la salade de votre choix. Mélangez bien.
- Vous pouvez ajouter tous les ingrédients ou alors monter les assiettes pour les rendre plus jolies.
- Je n'ai pas mis sur la photo déjà bien chargée, mais vous pouvez ajouter de la coriandre et des cacahuètes grillées !
Nutrition
These are the deliciously tasty Greek tomato fritters, domatokeftedes. I made them with cherry tomatoes, but you can make them with large tomatoes. The advantage is that they are completely vegan. Very crispy, I find them irresistible!
- 400g of cherry tomatoes or ripe tomatoes
- 1/2 teaspoon oregano
- 1 shallot
- 1 large clove of garlic
- a dozen mint leaves
- a dozen basil leaves
- 100g of flour
- salt pepper
Wash and de-stem your tomatoes. I had cherry tomatoes that were sweeter than the large tomatoes.
Cut into pieces, roughly into 4 for the cherry tomatoes.
Salt and crush the tomatoes in your hands to extract as much juice as possible. Don’t throw the juice away!
Add the peeled and finely chopped shallot and the finely crushed garlic, and add pepper to taste.
Wash and chop the mint and basil leaves and add them to the tomatoes.
Pour in the flour and adjust to the juice from the tomatoes. If it lacks juice, add a little water as needed. Put the equivalent of one tablespoon at a time.
Mix well. The dough should finally be quite fluid.
Heat a frying pan with at least 2cm of oil. When hot, fry the equivalent of one tablespoon at a time. As the dough is fluid, it will flatten and make round fritters.
Let cook well and then turn the fritters over until they are golden brown and red.
Cook all the doughnuts and then let them rest on a paper towel.
Serve with Greek yogurt salted to taste and garnished with herbs (mint and/or basil). You can reheat them for 10-12 minutes in a hot oven (200°C) and let them regain their crispness in 10 minutes.
Beignets grecs de tomates (domatokeftedes)
Ingredients
- 400 g tomates cerises
- 1/2 c. à café origan
- 1 échalote
- 1 gousse d'ail
- 10 feuilles menthe
- 10 feuilles basilic
- 100 g farine
Instructions
- Lavez et équeutez vos tomates. J'ai pris des tomates cerises plus sucrées que les grosses tomates. Coupez en morceaux, en gros en 4 pour les tomates cerises.
- Salez puis écrasez les tomates dans vos mains pour extraire le jus au maximum. Ne jetez pas le jus !
- Ajoutez l'échalote épluchée et coupée en petits morceaux et l'ail finement écrasé, poivrez à votre goût.
- Lavez et ciselez les feuilles de menthe et de basilic, ajoutez-les dans les tomates.
- Versez la farine et adaptez au jus rendu par les tomates. Si cela manque de jus, ajoutez un peu d'eau au besoin. Mettez l'équivalent d'une cuillerée à soupe à la fois. Mélangez bien. La pâte doit être finalement assez fluide.
- Faites chauffer une poêle avec au moins 2cm d'épaisseur d'huile. Quand elle est bien chaude, faites frire l'équivalent d'une cuillerée à soupe à la fois. La pâte étant fluide, elle va s'aplatir et faire des beignets ronds.
- Laissez bien cuire puis retournez les beignets pour qu'ils soient bien dorés et bien rouges.
- Faites cuire tous les beignets et laissez ensuite reposer sur un papier absorbant.
- Servez avec du yaourt grec salé à votre goût et agrémenté d'herbes (menthe et/ou basilic). Vous pourrez les réchauffer 10-12 minutes à four chaud (200°C) puis les laissez reprendre leur croustillant en 10 minutes.
Nutrition
After returning from Greece, where I ate a different baklava almost every day, I felt like making the rather Armenian version again (but also found in Greece and Turkey), with that crumpled texture that gives a wonderful crispness. You can of course put any dried fruit you like (almonds, pistachios, hazelnuts, cashews). This little sweetness is very easy to make and will be ready in no time!
Recipe for a 20cm dish:
- 100g of ghee (clarified butter)
- 100g of butter (I used semi-salted)
- 250g of nuts
- 30g of sugar
- 12 sheets of filo dough
For the syrup:
- 240g of sugar
- 40g of honey
- 130g of water
Melt the butter and ghee in a saucepan. You can take only ghee or only butter. I put half and half with semi-salted butter, which is not necessarily very traditional, but delicious!
Put the nuts and the 30g of sugar together and mix it into a coarse powder.
Place a sheet of filo dough on the work surface. Drizzle with melted fat, place a second sheet on top of the first and drizzle again. You don’t have to cover the whole thing with butter, just a few spots.
Sprinkle with nuts/sugar. I took here a very thin roll that I bought in Armenia, but you can find a thin wooden stick in hardware stores or at Leroy Merlin!
Roll up the sheet starting on the width side.
Press the dough against a ledge or the wall of the work surface.
Force the dough to the edge, holding it firmly enough to crumple it.
Carefully remove the wooden stick and place in a dish lined with parchment paper.
Do the same for the other rolls. I put one in another direction to block the others. So I made 6 rolls in total.
Bake at 175°C for 30 to 35 minutes in a preheated oven on revolving heat. While cooking, make the syrup by bringing all the ingredients to a boil for 10 minutes over low heat. Pour the syrup directly out of the oven, spreading it over the entire surface of the baklava.
Let cool to room temperature before cutting into pieces and biting into it!
Baklavas aux noix
Ingredients
Pour les baklavas
- 100 g ghee
- 100 g beurre demi-sel ou doux
- 250 g noix
- 12 feuilles pâte à filo
Instructions
- Mettez le beurre et le ghee à fondre dans une casserole. Vous pouvez ne prendre que du ghee ou au contraire que du beurre. J'ai mis moitié moitié et avec du beurre demi-sel, ce qui n'est pas forcément très traditionnel, mais délicieux !
- Mettez les noix et les 30g de sucre ensemble et mixez le tout en une poudre grossière.
- Placez une feuille de pâte à filo sur le plan de travail. Arrosez de matière grasse fondue, placez une deuxième feuille sur la première puis arrosez à nouveau. Il n'y a pas besoin de couvrir entièrement de beurre, juste par endroits.
- Parsemez de noix/sucre. J'ai pris ici un rouleau très fin que j'avais acheté en Arménie, mais vous pouvez trouver une fine baguette de bois dans les quincailleries ou chez Leroy Merlin !
- Enroulez la feuille en commençant sur le côté de la largeur.
- Plaquez la pâte contre un rebord ou le mur du plan de travail. Forcez la pâte vers le rebord, en tenant assez fermement pour la friper. Retirez délicatement la baguette de bois puis placez dans un plat de 20cm de côté garni de papier sulfurisé.
- Faites de même pour les autres rouleaux. J'ai mis un dans un autre sens pour bloquer les autres. J'ai donc fait 6 rouleaux au total.
- Mettez à cuire à 175°C pendant 30 à 35 minutes dans un four préchauffé sur chaleur tournante. Pendant la cuisson, faites le sirop en portant à ébullition tous les ingrédients pendant 10 minutes sur feu doux. Versez le sirop directement à la sortie du four en le répandant sur toute la surface des baklavas.
- Laissez refroidir à température ambiante avant de couper en morceaux et de mordre dedans !
Nutrition
As promised, I am back on the blog with new recipes after several trips. I went to Greece, which I loved a few years ago, and I really wanted to make these zucchini and feta fritters again, full of flavor, with dill and mint. They’ll be delicious crisp and warm, with a simple, fresh, lightly salted Greek yogurt. The contrast is fantastic!
Recipe for about 20 doughnuts:
- 3 zucchinis (white or green), I got 550g of grated flesh
- 180g of feta cheese
- 1 tablespoon of olive oil
- a few sprigs of dill
- a few mint leaves
- 180g of flour (to be adapted)
- 1/2 teaspoon baking powder
- salt pepper
- oil for frying
Wash the zucchini and cut off the ends. Grate the zucchini. With 3 zucchinis not too big, I obtained 550g of grated flesh.
I took my blender with the shredding tool (usually for carrots, but here for zucchini), with the rather large blades. Pour the flesh into a container.
Salt the zucchini a little and then squeeze them in your hands so that the juice comes out.
There is still a good amount of it. It all depends on your zucchini.
Cut the feta cheese into pieces.
Put it in the container with the tablespoon of olive oil, add more salt (stay reasonable!) and pepper to taste.
I obviously did not use all the herbs in the picture. I took some mint leaves (a dozen) and 4-5 sprigs of dill.
Chop finely with a knife and pour into the container.
Add the flour. The quantity will depend on the juice returned by the zucchini.
Put in just enough flour to make the dough sticky.
Heat a pan with at least 3-4 cm of oil (sunflower, rapeseed for cooking) to 180°C. Scoop a tablespoon of paste and with another spoon, pour into the hot oil.
You can use as much as you can.
The feta cheese makes its peek, but won’t come out too much, nor will it stop the cooking. Turn the doughnuts over regularly to ensure they are golden brown.
Take them out as you go on a paper towel.
Serve with a Greek yogurt in which you can put a little olive oil, dill or chopped mint, and salt to taste. You can also reheat them for 8-9 minutes in a hot oven and let them regain their crispness in 10 minutes.
Beignets grecs de courgette et feta, kolokythokeftede
Ingredients
Pour la pâte
- 3 courgettes Chair râpée
- 180 g feta
- 1 c. à soupe huile d'olive
- 5 branches aneth
- 12 feuille menthe
- 180 g de farine
- 1/2 c. à café levure chimique
- sel, poivre
Pour la friture
- 1 litre huile
Pour servir
Instructions
- Lavez les courgettes et coupez les extrémités. Râpez les courgettes. Avec 3 courgettes pas trop grosses, j'ai obtenu 550g de chair râpée.
- J'ai pris mon mixeur avec l'ustensile pour râper (en général les carottes, mas ici pour les courgettes), avec les lames assez grosses. Versez la chair dans un récipient.
- Salez un peu les courgettes puis pressez-les dans vos mains pour que le jus sorte. Il y en a tout de même une bonne quantité. Tout dépend de vos courgettes.
- Coupez la feta en morceaux. Mettez-la dans le récipient avec la cuillerée à soupe d'huile d'olive, salez davantage (restez raisonnables !) et poivres à votre goût.
- Hachez finement les herbes au couteau et versez dans le récipient.
- Ajoutez la farine. La quantité va dépendre du jus rendu par les courgettes.
- Mettez juste assez de farine pour que cela donne une pâte qui doit rester collante.
- Mettez une poêle avec au moins 3-4 cm d'épaisseur d'huile (tournesol, colza pour la cuisson) à chauffer à 180°C. Prélevez une cuillerée à soupe de pâte et avec une autre cuillère, versez dans l'huile chaude.
- La feta fait son coucou, mais ne va pas sortir trop, ni empêcher la cuisson. Retournez régulièrement les beignets pour qu'ils soient bien dorés. Sortez-les au fur et à mesure sur un papier absorbant.
- Servez avec un yaourt grec dans lequel vous pourrez mettre un peu d'huile d'olive, d'aneth ou de menthe ciselée, et à saler à votre goût. Vous pourrez aussi les réchauffer 8-9 minutes à four chaud puis les laissant reprendre leur croustillant en 10 minutes.
Nutrition
I have been a total fan of sushi, sashimi, maki, temaki etc. for a long time. Even if of course the expertise is reserved to real professionals, we can still enjoy at home with temaki ready in less than an hour for a meal that will make your taste buds travel! You can of course adapt it to your desires and put the fish and garnish you prefer!
Recette
- 190g of sushi rice
- 235g of water
Pour le vinaigre à sushi
- 20g of rice vinegar
- 15g of sugar
- 3g of mirin
Pour les temaki :
- 10 sheets of nori seaweed for maki
- wasabi
- 1 salmon steak without skin or bones
- 1 nice ripe avocado
- 150g of good quality crab sticks
- 2 tablespoons of mayonnaise
- 1 teaspoon of lemon juice
- clear soy sauce for serving
Les instructions
Wash the sushi rice in a sieve under cold water. Drain it well and put it in the rice cooker with the 235g of water. Cook as usual. On the rice cooker, all you have to do is press a button.
Meanwhile, prepare the ingredients. Here the supreme of surimi I believe, that I cut in fine strips.
Place in a container with the mayonnaise and lemon juice. I also added wasabi surimi seeds.
Peel and cut the avocados into half quarters or slices.
When the rice is cooked, carefully unmould it and pour it into a container. Let it cool for about ten minutes, aerating it from time to time by stirring it precisely. For the sushi vinegar, mix all ingredients in a small bowl.
After this time, add the sweetened vinegar, mixing gently.
For the maki sheets, cut so that the length at the top is equivalent to 2 widths.
Put about 40g of prepared rice on half of the sheet, in a square. Sprinkle a little wasabi to taste over the rice.
Put the chosen items on the diagonal, surimi, salmon, tuna, cucumber, avocado, cream cheese etc.
Fold this way into a triangle.
Finish by wrapping the remaining seaweed leaves around the cone!
Do the same for all your 10 temaki. Serve with a small bowl of clear soy sauce.
Temaki
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Amazing cookies, with a fresh and pronounced lemon flavor. I also put a little olive oil and toasted almond powder. The result is very tasty and will delight you! As usual with these cakes, they will be ready in no time and will keep for at least a week in the refrigerator, well wrapped.
Recette pour 10 cookies
- 75g almond powder
- 75g of soft butter
- 30g of olive oil
- 160g of sugar
- the zest of a large organic lemon
- 200g flour
- 1 egg (50g without shell)
- 160g of white chocolate
Les Instructions
Put the almond powder in an ovenproof dish, preferably on parchment paper.
Bake at 180°C for 8-10 minutes (to be adapted while watching). The powder should be nicely golden.
Put the butter, olive oil and sugar in a container. If you have a robot, take the sheet.
Also add the zest of a large organic lemon.
Mix well until everything is homogeneous. Add the egg.
Then pour in the flour and cooled almond powder.
Mix and finish with the white chocolate chips.
Make flattened balls of 75g and place them on a parchment paper.
Bake for 12 minutes in a preheated oven at 165°C on rotary heat.
Let cool before devouring!
Here is a Greek cake full of sunshine and flavors! Its main ingredients are the orange and the filo pastry, which must be left to dry an hour before, in order to reduce it to pieces. Very simple to make, it has a rather incredible consistency thanks to the filo pastry and the traditional addition of syrup full of orange zest. Obviously it’s a fairly rich cake, but so good, especially since it’s occasional! I can only recommend that you take the time to squeeze the oranges to get a fresh juice, the dessert will be even better.
Recette pour un gâteau de 20cm de côté :
- 300g filo pastry
- 200g oil
- 170g of sugar
- 140g plain yogurt
- 3 small eggs
- 200g orange juice
- zest of an unwaxed orange
- 1 teaspoon of baking powder
For the syrup:
- 240g of sugar
- 250ml of water
- zest of one orange
- a stick of cinnamon
Les instructions :
First prepare the filo dough one hour in advance. Separate each sheet from the 300g of dough and put them out to dry in the open air.
I separate them and they will dry naturally very quickly.
Meanwhile, put the oil, sugar, natural yoghurt, eggs and orange juice in a container.
Add the zest of a nice big orange.
When the dough is dry, break it into pieces in a container or tear it if there are still soft parts.
Add the batter little by little, mixing each time. Do not put all of a sudden otherwise you will have a blob!
Finally add the baking powder.
Pour into a square baking dish lined with parchment paper then cook for 40 minutes in a preheated oven at 175°C using a rotating heat.
Meanwhile, prepare the syrup by putting all the ingredients in a saucepan.
Bring to the boil and cook for 7 minutes over moderate heat.
When the cake is cooked, pour the syrup over the entire surface.
The cake will drink it all!
Leave to cool before cutting into nice slices!
Portokalopita
A smooth and shiny coffee cream, with a perfect hold, here is the promise of this recipe! With only 4 ingredients. I offered you my creamy chocolate cream recipe and many of you asked me for the coffee one. I had to do some tests, because without the chocolate and its cocoa butter which gives a nice texture, the recipe does not work the same way. It’s done and you can of course adapt it without coffee, but with vanilla!
Recipe for 4 to 6 people:
- 130g of sugar
- 105g cornstarch
- 12 to 14 g of soluble coffee (you can take decaf!)
- 1000g whole milk
Vanilla cream:
- 110g of sugar (it’s less because it doesn’t have the bitterness of coffee)
- 105g cornstarch
- 1 vanilla pod
- 1 tablespoon liquid vanilla extract
- 1000g whole milk
Instructions:
Put the sugar, cornstarch and soluble coffee in a container or even directly in a large saucepan. For the coffee I took 2g soluble coffee sticks. I put 7, but you can put more or less!
Mix then pour in the milk little by little while whisking.
Bring to a simmer over moderate heat, whisking constantly.
The cream will thicken after about 10 minutes. Bring it to a boil.
When the cream boils, pour it into a clean container.
Film directly in contact with a heat-resistant film.
Leave to cool to room temperature then at least 4 hours in the refrigerator, the best being overnight. Then remove the stretch film, then that’s where the magic happens! Blend the cream in an immersion blender. The cream will become smooth and shiny.
Put back in the fridge, always with a stretch film in contact and then enjoy it very cold!