Green duet. Herb and prune pounti, and cucumber lemon balm salad

DSC01671-001
DSC01667-001

A big pounti pie, and 2 small ones…
I made this dish before and there is some explanation of its origins as a French peasant dish :
about the “pounti aux pruneaux”

2013-05-06

I had really lots of herbs around. Can you name them ?

DSC01749-001

Starting easy : Spinach.

DSC01741-001

Parsley.

DSC01746-001

Shiruna, beet greens.

DSC00855-002

Karashina (takana), mustard greens. If you follow this blog you’ve seen them (here)

DSC01739-001

Tarragon.

DSC01736-001

Marjoram.

DSC01679-001

A milky cuke salad, flavored with fresh lemon balm. I had big huge cucumbers like in France. The local ones are much smaller usually.

DSC01673-001

DSC01675-001

There are prunes in the pountis. The sweet and savory contrast is excellent.

DSC01665-001

DSC01669-001

Galette du jour : Herbs and beans.


Another fresh galette meal.

Azuki, chick peas, sweet corn, mustard greens…

Tahini. Served with “garden” fresh herb mix.

For more, click here (on text) :

other galettes du jour

crepe compil’

Galette du jour : Chiizy.

Buckwheat crepes, also called galette filled with veggies or whatever make an easy small meal. You’ll see a few soon.

You can already click here (on text) :

other galettes du jour

crepe compil’

Today with natto, the soy cheese like preparation.

A plain galette de sarrasin.

Flip and garnish. Roll :

Mehari sushi, the leafy snack

These objects are sushi. They are called meharizushi and that has no relation with the desert, jeeps or camels.

I don’t know what “mehari” means and probably the original sense is forgotten. It’s this sushi’s name. You can find them easily in Osaka, but they originate from Nara, Wakayama and Mie region, about one hour away from here.

I think they make a nice snack with green tea. They are easy to prepare… if you can get tsukemono (salt pickles) of takana leaves. Well, in Osaka that’s as easy as opening your wallet. They are probably the most expensive of all pickles. The takana is a sort of mustard green, not the most common, rarer, tastier, available in season only. The good pickles are aged months in some airtight wooden boxes. They are a delicacy. If you have them, you can just unfold a leaf, and fill with cooked white rice, wrap and let a few hours. The pickle will “cure” the rice.

Otherwise, like me, you can make some quick karashina (mustard green) pickles instead :

Rince the leaves. Take a good amount of salt and with the hand put some all over. Put the leaves in a bowl and let 2 or 3 hours minimum. You can put a plate and heavy object on them to push, but you may break some leaves and that’s not necessary. The leaves will reject a good amount of water as you can on the third photo. Squeeze them gently. Rinse in cold water. Squeeze well.

Prepare sushimeshi rice lighter than usual in salt. I added only sesame seeds. There exist versions with fish or other veggies. Cut off the hard stalks of leaves and wrap rice in them.

Enjoy !

sushi compilation