Fougasses aux olives vertes

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…

Pesto and pop Eden salad

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.

Golden sweet potato waffles

Simple waffles with 2 yellow twists.

You can see these bits in them. They are cubes of baked sweet potato.

Kurikogane potato (more here)

The second ray of sunlight is a generous teaspoon of turmeric in the batter. Mix. Heat the waffle-maker. Cook. Prepare coffee.

Koyadofu tteokbokki, cooking Korean street’s sticks of fire.

Today, I’ve made tteokbokki that I call tokkpokki because that’s how I hear it and remember when I have no spell-checker. Yes, that’s hot !

Here are the ingredients :
-the ttoek are Korean mochi or blocks of rice paste. For this dish the cylinder shape is common.
-veggies (carrot, onion, garlic)
-sauce
-a protein, here tofu (that could be strings of meat, slices of fishcake or boiled egg)

The spicy Korean miso, gochujang. I’ve added paprika powder for more redness, and 2 dried hot chilis for spiciness. That way you can choose the level of hotness you wish.

Koyadofu is freeze-dried tofu. The hard blocks can be re-hydrated in water in a few minutes.

They become like sponges. I had one big block that I cut in slices.

I add the different ingredients, the sauce, water, then the ttoek and let simmer half an hour. Salt, sugar, hot chili can be added to taste.

That’s ready.

Sanchu, Korean salad. That’s not what Koreans do but I like it as a side here.

A glass of makkoli rice drink.

The meal was complete with kimchi, and green jeon pancakes.

For more : Korean Compil’

When it rains, jeon and makkoli

It was raining, raining, raining today…

When it rains, the Koreans make jeon as the noise of cooking them is similar to the sound of rain drops falling. And they drink makkoli, because… Well, I guess they must be thirsty.

I’ve got makkoli from the convenience store. It’s written in Japanese but that’s the real thing. It’s a drink made of fermented wine, close to Japanese amazake (sweet sake). But the Japanese one is for kids, while the makkoli has 6% alcohol, like a wine. I have to be careful because that’s so sweet that I’d drink that like milk, well even more easily than milk. But then, I don’t make a merry tispy fellow, just a person suddenly feeling sick. So, let’s be reasonable.

Chijimi and jeon are both names of Korean pancakes, well in Osaka, it’s all chijimi and you’ve seen some before here.
That’s the fashion to make green nira chijimi. I’ve seen restaurants had them. That’s a good idea,

nira

I have added a whole bunch of nira (garlic chives) into the blender with flour, a piece of potato and potato starch. That’s not so solid as usual, but if you flip them carefully, no problem. The taste is very green. I’ve used the color of onion and yellow bell pepper to contrast.