My garden lunch…
That’s the season for chrysanthemums, on the table too. These small ones are often seen with sashimi. They look good with any food.
Ful, broad bean hummus.
Basil pesto (basil, garlic, sesame, salt, olive oil).
菊Kiku, chrysanthemum.
A toast, bean paste, pesto and flowers.
Kimchi with yamaimo (Japanese yam) and okra, two sluggish veggies.
With coffee and a mikan orange.
A colorful pasta, veggie, seafood one-dish meal.
Tagliatelle made with durum semolina plus a little matcha green tea powder.
Asari shellfish.
Cooked with garlic, chili, white wine, tomato paste…
…konnyaku, capers, favas (broad beans)
… stalks on mitsuba. The leaves decorate the serving plate.
Let’s make crispy kurokke (Japanese croquettes) of kabocha and green veggies, with a creamy pesto dip. That’s quick, easy, healthy, yummy.
Green : I mashed steamed favas (broad beans) with a fork, added diced steamed broccoli stalks, salt, pepper, a little kabosu lime zest.
Orange : I mashed the flesh of steamed kabocha pumpkin with salt and paper. Added boiled black edamame beans.
I’ve toasted bread crumbs, added black pepper and a few chili flakes. Rolled the balls in it.
NB : you can sprinkle oil on the crumbs before toasting for a more fried taste.
They can be eaten cold, in a bento lunch box. Or reheated.
In the blender : basil, salt, garlic, walnut, a little grated zest of kabosu lime, a little juice. Then I’ve added silky tofu to get the creamy texture.
Serve the sauce as a dip for the kurokke.
Pesto spaghetti with a Japanese twist.
A base of spaghetti in a basil sesame pesto I had as a leftover of the day before.
ちりめんじゃこ chirimen-jako are fish bait of the anchovy and sardine family. They are dried under the sun and can be kept a few days. That’s salty and tasting of fish of course.
The other topping : boiled and skinned favas (broad beans). And a few ribbons of basil leaves.
Side dish : ginger cukes.
A quick tsukemono : Sliced, cut, rinsed white cucumber. Added sea salt and minced ginger. Mixed well. Let one hour in the fridge.
A quickie ! Fresh green and healthy, a Summer hummous based on broad beans (favas).
Pound or blend together : boiled broad beans (fresh or frozen), a bunch of mitsuba leaves with stalks, a little bit of garlic, salt. Add a little olive oil. Let chill. Serve with a drizzle of olive oil and chili flakes.
Sticks of raw veggies to dip in that.
GOURMANDE in OSAKA 