Yuzu tabouleh and nira falafels

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Chunky texture falafels, with a creamy tahini sauce. The local twist is the addition of nira (garlic chives).

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Citrus flavored tabouleh. What is special is I’ve used yuzu, the Japanese citrus and different herb. That was really delicious.

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Overnight soaked chickpeas pasted with some bigger chunks, littles bits of onion and chopped nira (garlic chives), salt, pepper. I thickened them with oatmeal. Pan-fried.

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Home-made tahini in the blender. I’ve added salt and lemon juice to make it a creamy dip. Harissa on the side.

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I slightly precooked the bulgur in water (when I have more time, I soak it one night in plenty of water instead), then added everything to the drained grain. I let flavor mix overnight.

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A side of cucumber kimchi.

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A fresh lunch tray

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Today’s lunch. No fuss.
Hot days are arriving… and going back… and back. Chaotic weather, so the food looks random too.

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Spring roll du jour : lots of raw veggies and herbs.

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Sesame, natto…

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Rolled !

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Dessert waffles : batter is flour, baking powder, sugar and vanilla. Garnished with grated apple, almond slices, cocoa chips.

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Cooked !

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Chicken liver, onion, paprika and balsamico sauce leftover (from here).

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Blue veggie Spring rolls with lemon balm pesto

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Today’s Spring roll are blue, leafy and full of crunchy veggies. I dip them in delicately creamy lemon balm pesto sauce.

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The blue color comes from takana (Japanese mustard leaves).

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I’ve used 3 layers of rice paper. First 1 layer of RP, 1 of leaves, 1 of RP, the other veggies.

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I’ve rolled that and wrapped around 1 more RP. So the blue takana leaves are visible, and some green parts too. They don’t reveal the filling.

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Inside : grated carrot, broad beans (blanched), young onion, powdered roasted sesame seeds and a little curry powder blend.

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Pesto : lemon balm, a few leaves of beet greens, garlic, olive oil, salt. Plus some water to make it a sauce.

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

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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”

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

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Starting easy : Spinach.

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Parsley.

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Shiruna, beet greens.

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

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Tarragon.

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Marjoram.

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

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

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Maku-no-uchi pizza

Pizza marché du jour. Maku no uchi means “inside the basket”. That’s cooked with all the ingredients available today. You often see shops proposing maku no uchi bento with many different bits that change daily. Same concept for my pizza.

Pizza compilation

The season’s goodies. Shiitake mushrooms, a stalk of matsutake mushroom (you don’t see it), green and red sweet chili peppers, mizunasu (water aubergine) and herbs…

It’s the season of green and red hot chili. Really HOOOOT !
A little garlic is always welcome. Of course, there is tomato paste. I added a little cheese and olive oil.

Before/after baking.

Decorated with herbs from my “garden”. Sage, basil, and a little mint has reappeared, the big leaf is lemon balm.

Yummy ! Will I keep the last quarter for tomorrow ? What do you think ?