Purple, golden, sweet. Just potatoes.

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A simple pleasure when it’s cold : eating a yaki-imo, a hot baked sweet potatoes.

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Satsuma imo, Japanese sweet potato are more common in the red skin and pale yellow version.

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There exist blue purple ones too.

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Putting wine in my ratatouille…

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OK, not really what the title says. That’s a fish and veggie lunch.

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I did have some ratatouille veggies as a base : aubergine, bell pepper, onion.

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I had some lesser cuts of mackerel, what is left with the spine after they take the sushi blocks. There is still something to eat on the frame. I put them in a pan with a cut onion, 3 glasses of red wine, a little soy sauce and kurozato (black sugar). Let reduce.
Added steamed aubergine and cut bell pepper. Simmered a few minutes :

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Done !

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Served. It’s very juice, so that goes well with potatoes.

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Boiled, then mashed, flavored with salt, pepper, chili and olive oil.

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Left over make over

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A meal to empty the fridge around a big piece : a roast of white sweet corn. OK, that’s not a Christmas dinner. The idea was to use all the parts of veggies I had around before going shopping for fresher produce.

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White cucumbers, salted. Rinsed after 20 minutes. They are juicy like melon.

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A chilled kabocha and sesame soup. It’s deliciously creamy.

DSC06932-002 I had used the flesh of steamed kabocha for a salad. The skin is edible. So I used it in the soup.
I’ve added sesame seeds, miso, green chili, yellow paprika. Blended.

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Boiled green soy beans and romanesco were in the freezer. Simply with yuzu lemon and chili flakes.

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Grated daikon, goji berries, cashew nuts and black pepper.

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I steamed the corn cob, then grilled in the oven toaster.

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Save my skin !

Steamed kabocha skin. All that !
Throw away ? No way !
It is edible, super healthy. Even better, it’s very tasty.

I’ve used a lot of kabocha pumpkin flesh. I took away the green skin as the color is not so bright.

The skin is cut and sprinkled with lemon juice. Let overnight in the fridge.

With lettuce, cucumber and fried tofu.

DIY fried tofu