Colorful falafels and a creamy sour sauce today…
Quick and fun.
Yes, red cabbage brings the color.
I blended the cabbage, then added the soaked chick peas, some onion, cardamome seeds and ajowan (a little), salt.
They become pink in the pan…
The sauce is soy yogurt, with lemon juice, coriander seed, salt and pepper.
Mmm, purple pillows…
Purple lunch. Nutty small steamed crepes and huge beans.
Actually they are more like tortilla or Chinese chunbing.
Recipe :
I mixed a cup of flour, 2 tbs of nuka (rice brans), 2 tbs of black tahini (pasted black sesame), a little salt, hot water. Kneaded a little. Formed those rounds. And I cooked them in frying pan (with a lid and humidity).
Garlic veggie mix (zucchini, bell pepper, fava beans) from frozen vegetables.
Spicy hanamame big beans.
Let’s break the bread crust and the meal starts… Casser la croûte, breaking the crust is eating for the French. That’s the magic : close your eyes. Your are in a French farm in the timeless era of fairy tales. There is a herd of unicorns grazing in the field…
Break the bread and put food on it…
That’s a meal. No, I forgot to take photos of the wine.
At our farm we make everything from scratch… but not the wine.
Un pain de campagne. Merci Kiki, la MAP (home bakery machine). It’s an old style peasant bread with a little rye flour in it.
3 terrines that you’ve seen before :
terrine de canard aux marrons et aux noix (chestnut marron duck )
terinne de volaille aux herbes (herb poultry)
pâté au foie (liver)
Salade de chou rouge (red cabbage).
Flavored with apple, Italian parsley (despite the name, it’s not foreign at all in France, it’s persil plat, the common flat parsley). Of course, a cider vinegar vinaigrette.
(to go to the posts, click on the text not the photos)
pots de pommes de terres et champignons (mushroom, potato)
I hope you enjoyed the visit !
GOURMANDE in OSAKA 