Let’s complete the menu. As it’s still hot (arounf 30 degrees celcius), I’ve served the
kurokke warm and the rest chilled.
You could see the making of green and orange
kurokke in the previous post.
I had the skins of the broad beans and of the
kabocha. I’ve put them in the blender with some komatsuna greens and a tbs of miso. That gave me a chilled green miso soup :
I’ve diced red bell pepper. Salted, let 15 minutes. Then poured on cubes of silky tofu. Decorate with cut
September 21, 2013
(quick) 5 minutes active cooking, diet, economic and frugal, Home-made Fait-Maison, hot weather food, Ingredients, Japan/ cuisine japonaise, quick, savory, Uncategorized, vegan, vegetarian •
To dishes refreshed for Summer. The green broth
, raw and chilled. And molokhia tarako pasta, in cold soba mode.
as they say here, or Moloheya mulukhiyah, molohiya or molocha, corète potagère, mouloukhia… Well that herb of Pharaohs.
Made into chilled soup. In the blender : a cup of leaves, a little
harissa hot chili paste, a branch of coriander leaves and 2 ice-cubes. More coriander to garnish.
Tarako, salted fish roe.
Juwari soba (100% buckwheat noddles), butter, tarako and shredded umaina greens.
Mixed. Served at room temperature.
A fresh and green lunch.
Avocado, blanched romanesco cauliflower, lemon, a little garlic, a pinch of salt. All that in the blender, with a few ice-cubes.
That gives a velvety green soup, filling and refreshing.
This tofu was firm tofu (
momen, cotton) that I froze, then thawed. The texture and taste change. It gets closer to yuba.
Juwari soba, 100% buckwheat noodles, boiled and refreshed in iced water. A chingensai (bokchoi) similarly prepared. With shredded shiso leaves.
tsuyu dip is made of a broth of dry shiitake mushroom, shoyu and mirin.
July 2, 2013
(quick) 5 minutes active cooking, economic and frugal, hot weather food, Ingredients, Japan/ cuisine japonaise, ultra simple, Uncategorized, vegan, vegetarian, With recipe •
Shiny ribbons of fruity olive oil.
That was a powerful
classic grape version of this chilled soup (click here)
There was a lot of that in it. Maybe a bit too much. But after, you feel refreshed.
The first Santsugaru apples of the season. They look green but they are already very sweet.
Served directly from the mortar.
This is the end of the end of Summer, there are still got days to savor the mythic cool soup of Malaga : ajo blanco (white garlic).
Refined and simple.
Take a mortar. It’s the secret of deliciousness. The blender doesn’t do it.
A small bit of garlic, sea salt. Paste that.
Add a handful of almonds, paste. Add a handful of the white of yesterday’s bread, wet it, paste. Add a little vinegar. Add a good amount of olive oil. Add fresh water.
You can give a little bit of mixer or sieve it to smooth it more, or not.
Let 1 hour in the fridge.
Malaga is famous for its sweet grapes, they are a logical companion. Otherwise season fruits : melon, apple…
A drizzle of olive oil… and enjoy the refreshment.
Another Spanish chilled soup :