“Gouter” is the French for the snacks children (and old children) eat at 10 a.m. and 4 a.m.
This one is a cream made of tofu, pecan butter, sudachi lemon (flesh + zest), half a banana for the sweetness.
Topped with litchis and green melon. Served very fresh.
Cal 276.7 F11.2g C39.8g P9.9g
The Daring Cook Challenge of this month is nut butter, in a savory recipe.
The July Challenge is hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies.
I have tried to make pecan nut butter, because I never had any. And the Asian seafood salad, because… it’s too hot to cook.
So you can see from the left :
A pecan nut
The pecan butter dressing
Calamari sashimi noodles
Konnyaku sashimi lasagne (seaweed flavored)
Shredded greens (cabbage, cucumber, green hot chili, sudachi lemon peel)
Step by step :
Pecan nut butter ! Yeah !
Dressing : nut butter + Japanese black rice vinegar + sudachi lemon juice + soy sauce + garlic + green chili pepper. A few minutes later, add more water and a little black sugar.
Raw calamari, cleaned, peeled, cut in noodles.
The konnyaku seaweed “sashimi”.
Just waiting for the dressing…
Thick dressing on top, for the photo… then I added vinegar to the rest to sprinkle around.
Other recipe for this challenge.