Le zoo de panisses et tapenade verte

I’m playing with animal cookie cutters and Provence’s classics.

Same recipe as these bunny panisses you’ve seen a few weeks ago.

Green olive tapenade.

Served with sticks of cucumbers and toothpicks. You have a nice Summer appetizer or light meal.

Pesto and chirimen-jako

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.

Fish and broccoli green curry, steamed sticky rice

Variation on a classic. The green coconut milk curry and balls of rice to dip in it.

The little originality is I’ve used fish (cod fish) instead of meat. Then broccoli and goya.

The sticky rice in bamboo basket (recipe).

Served in a bowl with pakuchi (coriander).

Grab a little rice and enjoy…

Mountain of veggies green curry

Yeah, all those veggies inside a curry trying to recreate the mountain green curry of the mountain people in the North of Thailand and South of China. It’s very sour, very bitter, very green… and the combination is refreshing. Well, that’s my arranged version with what I had in stock, as they surely never get favas and okras, but they have many local produce I can’t get.
I think the sansho (lemony, bitter), the goya (bitter), the ginger (hot) bring the good balance.