A fresh plant-based tea sandwich. I’m liking more and more vegetable sandwiches. Like these :
It’s a cuke sand’ today… Kyuri, Japanese cucumbers have a thin skin, and thin seeds. Everything is edible.
A thin slice of shokupan (Japanese bread) with the crust cut out. Coconut cream and grainy mustard spread on it. A handful of cress. Sliced cucumbers.
Black pepper and Sichuan pepper freshly ground on top.
Serve very fresh.
A yummy snack, so easy. Er… there is a way to fail.
Mix sake kasu (sake lees), miso, a little water, cook in microwave. Let cool.
Shred carrots, mix them with a little salt and good garam masala Indian spice mix.
Slice bread. Spread half of the sauce on it, add the rest to carrots.
Garnish the bread with carrot.
On a board, cut perfect bars of sandwich.
Ahem…
Yes, they are “dirty” too. Bah, they were still delicious. I’ll do them differently next time, surely I’ll cut the bread first.
Bake a nice bread loaf, and enjoy a a simple but delicious fresh lunch…
Still too hot to be cut ! Pain de campagne au seigle. A French country bread with rye flour.
The fromage frais (fresh cheese) is home-made. The new onions have been salted, let a while and rinsed, so they are still crunchy but have lost all harsh after-taste. The favas (broad beans) make the Spring.
Mmmmm…
I was in a falafel mood…
… and I had the appetite to devour several falafel sands.
1 minute :soak chick peas over-night,
3 minutes :mash them with some water, add flavoring, make balls,
6 minutes : pan-fry.
I flavored with nutmeg, salt, pepper, negi leeks.
I soak lots of chickpeas when I buy a back. I boil half and I freeze several bags of either cooked CPs and raw-soaked CPs ready to be used for falafels.
A batch of hot falafels…
Graham flour flat breads.
Ribboned zucchini.
Sprinkled with ground coriander seeds.
Look at my funny tartine ! That’s because I’ve baked fresh bread.
And I needed something to spread on it : Hot azuki mash and crème de fèves.
The purple one is HOT, really and a bit chunky. The green one is pure velvet in the mouth.
I had graham flour dough left after the pizza. I’ve kept it in the fridge overnight and after adding rosemary and olive oil, I baked it in the oven, inside the cast iron cocotte. Details here.
A Southern pain de campagne with crunchy crust.
3 pots toppings :
-blanched favas (broad beans), mixed with olive oil, salt, a little dried garlic, a little water.
-mashed boiled azuki beans, salt, pepper, bits of Korean chili and greens of negi leeks.
-finely sliced zucchini
Funny little meal.
GOURMANDE in OSAKA 