Soba and sansho peppercorns

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It’s the season of the lemony sansho peppercorns. Soba buckwheat noodles are also a popular Summer food. Even cooked. So here is a simple dish full of veggies.

soba compil’

About sansho

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It’s simply pan-fried with onion, carrot, bell peppers, lettuce and flavored with soy sauce. The sansho brings the tone.

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Served with ume pesto scallops.
The best part is what is stuck in the bottom of the pan :

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Table tricolore. Three taboulés.

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Too hot to cook… Let’s just mix, wait and eat.
Taboulé is the king of Summer.

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Or couscous ? Both.
To make bulgur green tabouleh (click here).
For the couscous, I simply mix all the veggies, dressing (lemon juice, olive oil, salt, pepper, minced onion and garlic) to the dry grain. I complete liquid with water (for 1 cup of grain, 2 of liquid). I let at least 2 hours in the fridge.

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Yellow.

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Turmeric, raisins, red bell pepper, chick peas, herbs.

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Red.

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Tomato paste, chick peas, sweet corn, green bell peppers, herbs.

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Green.

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Lots of fresh herbs. All the herbs I had that day (parsley, oregano, mint and a little lemon balm).

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A fresh lunch tray

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Today’s lunch. No fuss.
Hot days are arriving… and going back… and back. Chaotic weather, so the food looks random too.

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Spring roll du jour : lots of raw veggies and herbs.

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Sesame, natto…

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Rolled !

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Dessert waffles : batter is flour, baking powder, sugar and vanilla. Garnished with grated apple, almond slices, cocoa chips.

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Cooked !

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Chicken liver, onion, paprika and balsamico sauce leftover (from here).

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Black vinegar bell peppers on polenta, and garlic tofu dices

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The sourness and crispiness of the veggies contrasts with the soft heaviness and sweetness of the polenta…

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Yellow and red paprika peppers, and green sweet long chili. With a young onion, I made a stir-fry, flavored with garlic and olive oil.

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Soft polenta (microwaved).

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I cooked the tofu with the veggies before making the sauce, it’s nicely flavored with garlic. Added dry chili pepper (fried together with the tofu), black pepper, paprika powder and salt on top.

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The sauce is soy sauce, black rice vinegar, a pinch of sugar and a little potato starch. Sweet and sour.

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Polenta + veggies.

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+ tofu.
= a happy stomach.

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Hot ratatouille vs chilled ratat’ cannelloni

Vote ! Or make a huge batch so you can eat both.

Well that’s nearly a classic ratatouille. Except that I skipped the zucchini. I had none.

Previous versions :
with zukes
photo-recipe

More ratatouilles…

It’s delicious freshly made, piping hot. And cold too. That’s great as there are few dishes that are as delicious at all temperatures.

What to say ? Boiled pasta, refreshed in iced water, filled with cooled ratatouille. Glazed with sweet chili sauce.

seen here, click here.

It’s a very refreshing first dish.