Carrarini's Carrot Cake

From rue Debellyme in the 3rd to Ginza. A lovely carrot cake indeed, and not too much flour. According to Rose Carrarini, this can be enjoyed with a nice green salad.

3 large eggs
1 tblsp sugar
230 ml rapeseed (colza) oil
1 cup finely grated carrots
1/3 cup fresh coriander - chopped
1 cup (140g) sifted flour
1 tsp turmeric powder
2 tsp ground coriander
pinch of cayenne/chili powder to taste
1/2 tsp salt
1/2 tsp baking powder
1/2 baking soda
1/2 cup ground almonds

• preheat oven to 180C
• in a bowl beat the eggs and sugar until well blended then slowly add the oil
• add the carrots and coriander
• fold in the dry ingredients at slow speed, being careful not to over mix
• when all traces of flour are gone, point into cake tins or moulds
• bake for about 35 minutes or until a knife comes out dry

Tokyo Observations

Returned to a few favorites but managed to squeeze in a couple of new discoveries too.

• Yanmo: a fairly upscale izakaya in Aoyama, along the lines of Maru. Kept it simple, with exquisitely grilled salmon and mackerel. 
• Shigeyoshi: way up the street past Omotesando Hills in Harajuku, just before the Meiji shrine. An excellent experience, sitting by the chef as he went through the stock list. He was kind enough to guide me through his cookbook, directing his sous-chef what to prepare me next. Highlights were freshest crab with a simple citrus dressing, the best spring bamboo I've had, sprinkled with katsuobushi and braised butterbur sprouts, a perfectly braised turnip wrapped in a string of seaweed, and a gelatinous grapefruit dessert.

Effervescence Dessert

An imaginative but still simple dessert from L'Effervescence last time in Tokyo. Shinobu Namae has worked for some of the best including most recently Michel Bras in Hokkaido but also at the flagship in Laguiole, and the Fat Duck.

full milk
single cream
fresh ginger
Darjeeling tea leaves
ingredients for custard (eggs, milk)
juiced apple
gelatin leaves
lemon preserve

1. make ginger milk mousse; simmer milk and single cream with fresh cut ginger, strain & syphon when ready
2. make Darjeeling tea ice cream; make a custard using best quality Darjeeling tea
3. make apple jelly by using using an envelope of gelatin and best quality apple juice, preferably through  juicer
4. to serve, put a scoop of soft ice cream in a medium-size glass, sprinkle dice of apple jelly on top of this, syphon on top of this some ginger milk mousse, followed by some chopped lemon preserve

Maple & Mustard Walnuts

I am proud of this invention. Be generous with the mustard! Tastes even better the day after you make them.

best quality walnut halves
EVOO
smoked Maldon sea salt
piment d'espelette
Colman's dry mustard
maple syrup
garlic
fresh thyme (optional)

1. saute walnuts in EVOO with garlic
2. add some maple syrup to taste
3. stir until coated, then season with salt, piment and mustard

David's Spanish Reds

To complement my previous entries for French and Italian reds, to be updated regularly.

• Lacima: Ribeira Sacra 2010 Dominio Do Bibei
• Rioja: R Lopez de Heredia Vina Tondonia Reserva 2002

David's Lentils

Maybe because I was very hungry after a spinning class, but this worked a treat. Luckily I had a lot of complementary leftovers in the fridge, that came together nicely.

top quality Spanish ready-cooked lentils (in a jar)
san daniele butt, cubed (or serrano)
steamed green beans, chopped into little cylinders
a few cherry tomatoes, de-seeded and chopped
onion, chopped
garlic clove, chopped
2 basil leaves, teared
a few rosemary needles
parsley, chopped
sherry oloroso
Spanish sweet paprika
ground black pepper
smoked Maldon sea salt
EVOO

1. saute onion, then add garlic and finally ham cubes and rosemary
2. add paprika, then when pan gets sticky add a tsp of sherry
3. add beans, tomatoes and stir
4. add lentils and basil, cook until lentils warmed through
5. season, serve and add a drizzle of EVOO

Michelle's Bday Celebration

The cocktail menu for Michelle's big birthday at Zafferano's Friday night. A very nice time indeed, and even better…. a total surprise! Classic no-nonsense things. Kicked off with blinis all around, followed by a delicious IS Solinas, Carignano-Bovale Argiolas 2009 from Sardinia.

• grana padano 24 months
• san daniele prosciutto
• bresaola roll
• beef carpaccio & french beans
• crab & pesto spoon
• funghi bruschetta
• carasau bread with burrata & anchovies
• tuna tartar
• risotto zafferano
• malloreddusu with spicy sausages
• tiramisu with one candle : )