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 nest sushi

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That’s my ideal. Good simple food. With a twist.
Here is a new version of mehari-zushi (sushi in pickled leaf). Again ? Well, those leaves can be stored years when you buy them -or when you make them properly. But mines have to be eaten within the week…

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Hatsuga genmai (germinated brown rice) and ukon (turmeric). This yellow spice is a common addition to the pickle.

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Green egg shaped edamame (boiled green soy beans).

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Wrapped in leaves of takana (mustard greens, pickled). So technically, they are not sushi without vinegar, but they become sour enough thanks to the leaves.

DSC01387-001about takana-zuke (click here)

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With sencha green tea. That’s all what you need.

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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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Mehari sushi, thyme veggies…

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My beloved mehari-zushi (pickled leaf sushi) are back…

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With them, some thyme flavored veggies. I baked 2 small eggplants, then cut them. Added shishito green peppers. New onion. Olive oil. Salt. And fresh thyme. All that reheated together. Mmmm…

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Today’s salad : Red cabbage, natto, spices and lemon juice.

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Take a leaf of pickled takana (Japanese mustard leaves). Fill it with freshly cooked rice. That’s it.
I have hatsuga mai (polished germinated rice).
DSC01374-001takana-zuke pickles DIY

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Nice green balls. I didn’t fill them with anything. I like simple food.

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Takana-zuke pickled leaves at home (failed and corrected)

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高菜 takana (literally ‘tall leaves’) is a type of large mustard green very popular in Japan. There are even different types of it. Usually it is prepared in tsukemono (pickled) called 高菜漬 takana-zuke.

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First weight the leaves. Then wash them under fresh water and put them to dry outside in the sun.

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After 2 hours : They are dry, still soft.

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Necessary ingredient : 2% of the weight of leaves of natural sea salt.
Optional for flavoring : a piece of kombu seaweed, a dry chili

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Put the salt all around the leaves. I put some on the stalk and fold in 2. Put them in a freezing bag with the flavorings.
After 15 minutes, they are already softer, push out the air and close the bag. Place in the fridge.
You are supposed to press the veggies in a pickle press. I have no idea where mine is. So I squeezed the veggies very tight, then placed the bag under something heavy. And squeezed again the next day…

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Then… that doesn’t work ! After 2 days, the progress was too slow. FAIL !!!!
So I have added water to cover the leaves and 3 grams of salt per cup. So that’s another recipe now. The next day :

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Yeah, much better. I can now make :

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mehari sushi

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