A random selections of favorite 2013 savory posts… Most are plant-based, all were yummy ! Thanks for visiting. I hope to see you again in 2014
Romanesco and cauliflower green quiche
My experiments in plant based milks and yogurts
Simple nori okaki. Make your own Japanese rice crackers.
Avocado edamame breakfast croquettes, my simple recipe
Green gnocchi in yellow curry soup
Christmas before the Christ was the story of the longest night on Earth, grilling marrons in the fireplace. Just what we need in this cold. This colorful braised veggie dish…
… and nutty, baked chestnut croquettes.
This perfectly cooked crunchy red cabbage are a traditional Alsatian recipe, with apple, red wine and lots of time (see here).
Baked and coated in a sesame “dust”.
Red lentils exist to make croquettes. That’s their better dish. They have the perfect texture and hold the shape well. It’s particularly important for baked or pan-fried croquettes.
I had cooked the lentils in water with laurel leaves (in the rice-cooker, easy). I added, when they were cooled, an egg, parsley, red chili, cumin seeds, a few bread crumbs to perfect the texture.
Formed patties and coated them with bread crumbs. Sprinkled with olive oil and baked.
The sauce is yogurt, lemon juice and a little garam masala spice mix.
A very leafy daikon radish. I cut a few leaves, salted. After 10 minutes I rinsed and squeezed away the water.
With sliced red skin daikon.
The meal. That was good !
Here are the side dishes eaten with the borstch, as I had some for several meals.
Recipe of borstch for gourmande
They are potato dumplings. It’s very easy. Mashed boiled potato, egg white, flour, nutmeg, pepper. They are steamed 2 minutes in micro-wave…
…then dipped in egg yolk and reheated under the broiler. Topped with negi leeks.
But the best is they are stuffed with cheese (that wannabe-mozzarella is just great for that kind of recipe).
GOURMANDE in OSAKA 