Onion, nira (garlic chives), peppers…
The batter is flour and potato starch. I cook them in neutral oil and add sesame oil to finish.
Cut in squares.
Simple and delicious grilled veggie meal with a fresh fougasse bread.
Sliced Spring cauliflower and onion, painted with olive oil. Salt, pepper.
Roasted 15 minutes under the grill.
Sprinkle paprika on top. Serve with edamame for more proteins …
…and baby leaf salad.
This week’s bread. Fougasse (French focaccia). I had to finish this big bag of green olives.
So I’ve made a bread dough, not too firm with half of graham flour, I just mixed a few minutes. Let overnight. Formed flat breads, garnished, painted with olive oil and baked.
NB : graham flour is not simple whole wheat flour, it’s a mix of fine and fluffy white flour + bran that was broken in big chunks. That gives lighter breads than whole wheat.
Red chili pepper, new onion, marjoram….
That’s a pretty crunchy lunch. That’s all lightness but that was very filling. I don’t think these pink flowers are edible. They decorate South-Asian dish. Their presence gives a paradise dream touch to any dish. I picked a box on sale, and I’ve build my jungle around them.
Starting with a bunch of fresh basil.
Let’s pound a pesto in the mortar : basil, sesame, garlic, salt. Plus : olive oil, lemon juice.
Rosy spring cauliflower.
Other raw veggies : new onion, yellow bell pepper, cucumber, favas (broad beans).
The raw vegetables marinated one hour in the pesto.
Place the veggies on a bed of baby leaf salad and more basil leaves.
Add freshly roasted pop corn on top. Add flowers to decorate.