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.
The dressing is leftover of Korean pancake dipping sauce (soy sauce, black rice vinegar, chili peppers, onion…).
The bread is in another post.
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….
Garlic, 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.