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Serves 6

Preparation Time: 10 min - Cooking Time: 3 min

Ingredients: 6 Dulsão Do Brasil Capsules (6 X 40 ml)

For 24 pieces: 210 g hashimoto yude azuki (red bean paste) – butter to cook. For the batter: 200 g flour – 4 teaspoons baking powder – ½ teaspoon salt – 1 tablespoon sugar – 2 eggs – 220 ml milk – 60 g melted butter.

Whisk the eggs with the milk and butter in a large bowl. Add the flour, baking powder, sugar and salt. Mix well until you have a smooth batter. Melt a little butter in a pan. Pour in tablespoonfuls of the batter to make six pancakes at a time. Leave to cook on a medium heat until small bubbles form on the surface. Turn the pancakes and leave to cook for another minute. Start again until you have used all the batter, adding a little butter to the pan each time. Stack the pancakes two at a time, filling with the red bean paste.

Serve with a Dulsão do Brasil.

Espresso Glass Cup (Nespresso). Plate (Rina Menardi). Bamboo platemat (Kimonoya).



Serves 6

Preparation Time: 10 min - Cooking Time: 15 min

Ingredients: 6 Livanto Capsules (6 X 40 ml)

For 12 pieces: 250 g sushi rice – 400 ml water – 2 tablespoons rice vinegar – 1 tablespoon sugar – ½ teaspoon salt – 12 small salted umeboshi plums – 1 sheet nori seaweed – black sesame seeds or seaweed seasoning to decorate.

Rince the rice until the water runs clear. Put in a pan with 400 ml of water and the salt. Bring to the boil, cover and simmer for 15 minutes. Add the vinegar and sugar, mix well, spread the rice in a rectangular dish, cover with a damp cloth and leave to cool. Take a large egg-sized amount of rice and shape into a triangular form, or use sushi molds (available in Japanese food shops). Stone the plum and push into the middle of the rice ball, add a strip of nori seaweed to the base and dip the top in black sesame seeds or in seaweed seasoning.

Serve with a Livanto.

Espresso Glass Cup (Nespresso).



Serves 6

Preparation time: 15 min - Cooking time: 30 min

Ingredients: 6 Indriya from India capsules (6 x 25 ml)

For 6 sandwiches: 12 slices of bread without crusts – mayonnaise – wasabi – 6 eggs – 1 tablespoon sugar – 500 g pork tenderloin – 2 tablespoons vegetable oil – 4 tablespoons teriyaki sauce (a kind of soy sauce) – 6 salad leaves – 12 red radishes – salt – ground pepper.

Brown the pork in a casserole with 1 tablespoon of oil. When it is well browned, add the teriyaki sauce. Stir, cover, and leave to simmer on a very low heat for 20 minutes. Leave to cool in the casserole dish. Beat the eggs with the sugar, salt and pepper to make an omelette mixture. Cook the mixture in a large pan with 1 tablespoon of oil until it is well cooked then leave to cool. Wash the radishes and cut into fine slices. Wash the salad and spin to dry. Cut the pork into fine slices. Spread a thin layer of wasabi on a slice of bread, then add a salad leaf, radish, meat, omelette and another salad leaf. Top with another slice of bread spread with mayonnaise. Press with the flat of the hand so that the different layers stay together, then remove the crust and cut the sandwich in two. Continue for the other sandwiches. Tip: try replacing the pork with chicken breasts. Brown in the pan then cook for 10 minutes.

Serve with an Indriya from India (25 ml).

Ritual Ristretto Cup (Nespresso - design Andrée Putman).



Serves 6

Preparation time: 15 min - Cooking time: 10 min

Ingredients: 6 Capriccio capsules (6 x 40 ml)

For 6 sandwiches: 12 slices of bread without crusts – 12 very fine pork cutlets (filleted, boneless) – 2 eggs – 1 tablespoon soy sauce – 100 g fine breadcrumbs – mayonnaise – bulldog tonkatsu sauce (Japanese ketchup) – vegetable oil – salt – ground pepper.

Beat the eggs with the salt, pepper and soy sauce. Dip the pork cutlets one by one into the egg mixture, then in the breadcrumbs. Heat the oil in a large pan. Cook the breaded pork cutlets on one side then the other until well browned. Spread one slice of bread with mayonnaise and the other with bulldog sauce. Fill the sandwiches with two pork cutlets, then quarter. Tip: try replacing the pork with fine slices of chicken breast.

Serve with a Capriccio.

Espresso Glass Cup (Nespresso).

Production Marie Leteuré - Styling Élodie Rambaud - Photography Jérôme Bilic




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