Pâtes fraîches au fromage frais (milk curd pasta)

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Pâtes fraîches au fromage frais. Fresh cheese on fresh pasta.

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That’s being made…

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I’ve curded some whole milk with a little rice vinegar. That’s not exactly cheese, but that’s close enough.

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The liquid makes a nice sour drink.

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The curd seasoned with salt, pepper, olive oil, onion, tarragon, parsley and marjoram. Let the flavors mix during 2 hours in the fridge.

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Shiruna (chard or beet greens).

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Stir-fried.

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Then, freshly made egg spaghetti, in tomato sauce :

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Serve the pasta topped with fresh curds, the greens as a side…

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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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Cardamom green patties and red wax squash


Another meatless Monday lunch, quickly prepared. The 2 dishes are togan (Winter melon wax squash) in tomato sauce, and these green sweet spice patties.

I’ve released the cardamom seeds from pods (used only 3), and there is a few ajowan seeds too. I pasted the favas (broad beans) with a bit of onion, in the blender. The bamboo shoots cubes give a crunchy edge.

I’ve added black sesame, and a little potato starch as a binder.

Cooked like pancakes.

Soft, crispy and soft-spicy.

Late Summer salad : zucchini, walnuts, raisins.

Steamed tougan (wax squash) and shiruna beet leaves.

With tomato sauce (tomato, olive oil, garlic, chili pepper). Then I’ve grilled a few whole wheat bread croutons.

The meal !