An axoa with 1, 2, 3, 4 peppers…



Another Basque dish, to match the cakes. It’s called axoa, and you say that : “ashowa” like ” Ah ! shhh ! wah ! “. Because it’s …mmm, and you never make enough of it.


The name would refer to hashing, the meat, the veggies…


Veal is more common. I’ve used pork. To compensate the absence of the famous Espelette pepper for which this dish was invented, I’ve mixed :
-fresh long green sweet peppers
-fresh red paprika
-a bit of frozen hot Korean red chili
-some paprika powder


That’s ready :


That goes well with garlic flavored potatoes.


Grilling garlic for a Catalan sauce

I’ve chosen the color to match with the skin of the blog, of course…
This sauce is called romesco or romescu or salbitxada or both, or whatever. It’s a grilled veggie pesto from Tarragona in Cataluna, Spain…well forgive my ignorance in terminology, but trust if I tell you it’s delicious.

The veggies.

Grilled !

Toasted almonds.
I followed the recipe from this video without the bread nor the hazelnuts.

That’s not only beautiful, that’s delicious. Surprisingly sweet.

Taboulé végétal et safrané, tout plein de légumes -Vegan saffron tabouleh, with lots of veggies

At some point of history, I can’t really tell when, couscous arrived in France. Maybe birds brought a seed and dropped it there.
Now it’s a classic. In Summer, it becomes taboulé. Beware of the spelling. The difference is not an innocent consequence of my random spelling…well it could, but not in this case.

Classsical tabouleh from Middle-East is mainly composed of bulgur, lots of herbs, a little onion, and lemon juice. It’s green.
In France, taboulé is any cold couscous dish. My compatriots have add anything to couscous. Really. From tomato sauce to dices of ham, including sweet corn. Sometimes, it’s good. Sometimes less.

Today, I added lots of fresh veggies, which is very good.

Whole wheat couscous, young onion, green pepper, red pepper, cucumber, parsley, lemon juice.

I mixed the ingredients, added a few slices of black olive, saffron, salt. I use 1/2 a lemon for the juice, then I complete with water if the veggies are not very juicy. To much lemon is not good.

Tatata ! 8 hours later, it’s done. I just stirred and added a little fruity olive oil. The saffron didn’t give much color, but tasted great.

Soupe du jour : kare and mint

Kare is the Japanese for curry. It has become a type of curry as most times it is based on the following spice mix :

The SB spice mix : turmeric, coriander, cumin, fenugreek, blacj pepper, hot chili, chimpi (yuzu peel), etc.
So you can make yours.
I like adding to that mix : more turmeric, more coriander, a little nutmeg.

Basic kare soup :
In a little oil, fry lots of onion, a dry chili, a little garlic and ginger. Add the spice powder, fry a few seconds. Wet with broth (here duck broth). Let simmer (here 1 hour). Add salt and more spices if needed.
You can pass in the blender or let the onions in chunks.

Thick version : thicken with cornstarch or potato starch after simmering. It’s possible to make a flour roux from the start, but I find that makes it more delicate to simmer longly without being there to check water level.

Gu (elements) : Mushrooms, red sweet pepper, yurine.

Yurine (lily root).

Fresh mint.