A fresh plant based dessert to showcase the first ラ・フランス (“la France”), that’s how they call these locally cultivated 洋なし yonashi (Western pears).
I made the crust in the blender : half oatmeal, half sesame seeds, enough prune to make a binder. No cooking, let dry in the fridge or shortly in the freezer.
The cream : sesame seeds, cocoa, sweetener, vanilla extract and silky tofu.
Toppings : raw pear slices and a chip of 100% cocoa mass.
They are not really pickles… but how to say ? Small bits siding a dish.
Eringi tsukemono.
Spicy tomato agar.
スダチ sudachi is a small green citrus from the area of Tokushima. It is thought to have lots of medicinal properties to fight diabetes and allergies. And it’s fragrant, fresh, delicious too.
Eringi mushroom.
Eringi tsukemono :
I’ve used only the stalks for this recipe. I sliced them thinly, mixed with the juice of a sudachi, its cut peel and a pinch of sea salt. Cover. Let 1 or 2 days in the fridge, mixing twice a day.
Tomato juice, salt, powdered jalapeno chili and agar. I have not used enough agar for a solid result (you have to follow the proportions on the package). It’s still good and refreshing, but I need a spoon to eat it. Ideally, you want to make cubes that can be grabbed with chopsticks or a fork.
Three refreshing dishes to munch over hot days. Mix and wait. They served as side for several meals.
Step 1 : leafy tabouleh
Grating ginger.
Grating yuzu peel.
Cutting molokheya. Adding the ginger, citrus peel, leaves, turmeric, onion (grated too), garlic (grated too), salt and water to couscous.
Mix and wait.
Step 2 : green purple coleslaw
Just red cabbage, green bell pepper, daikon radish (grated in threads), yuzu citrus juice. Mix and wait.
Step 3 : grilled Summer salad
Aubergine, red bell pepper and green bell pepper roasted in the oven toaster. Then seasoned with olive oil, rosemary, chili flakes, salt. Mix and wait.
Hot weather is back and Spring roll addiction too. They are never exactly the same. Is there a more convenient way to eat a large variety of raw vegetables ?
三つ葉 mitsuba means “3 leaves” in Japanese. It’s a very common herb here. I’d say it’s Japanese coriander. It is not so strong, it’s different but if you ate some you’d think about coriander or cilantro.
It is not great to cook it, so it’s added to salads, to garnish a soup.
The base is grated Japanese turnip, with some leaves. I’ve let it a while and squeezed excess water.
Gochujang (Korean spicy miso) + natto.
Cucumbers.
That’s a pretty crunchy lunch. That’s all lightness but that was very filling. I don’t think these pink flowers are edible. They decorate South-Asian dish. Their presence gives a paradise dream touch to any dish. I picked a box on sale, and I’ve build my jungle around them.
Starting with a bunch of fresh basil.
Let’s pound a pesto in the mortar : basil, sesame, garlic, salt. Plus : olive oil, lemon juice.
Rosy spring cauliflower.
Other raw veggies : new onion, yellow bell pepper, cucumber, favas (broad beans).
The raw vegetables marinated one hour in the pesto.
Place the veggies on a bed of baby leaf salad and more basil leaves.
Add freshly roasted pop corn on top. Add flowers to decorate.
GOURMANDE in OSAKA 