ramen lunch to fight the chilly weather.Nothing goes better with pork broth than the nuttiness of toasted sesame.
I bought the noddles and the soup (
tonkotsu pork broth).
The reheat noddles and toppings. Sliced ginger and
kujo negi leeks. Toasted sesame and kiku chrysanthemum. And on top of that, a little mix of miso, toasted sesame and garlic, pasted together.
A very filling side dish : veggies in
gochujang Korean sauce. There are okra, kuromame black soy beans, ninniku no me garlic stalks…
The falafel-mania is not over… Summer is just starting. Today with flashy red bell pepper.
It’s a base of pasted soaked chick peas, with onion, green and red pepper additions. To texture it, I’ve used oatmeal. Pan-fried.
Served them with grilled bread, shredded red cabbage, lemon, a little
harissa and tahini sauce.
tahini (pasted sesame), that I dilute with lemon juice and a little water to make the sauce.
Tahini sauce on the falafels and…
…on the side-dish of red bell pepper and
wakame flavored sashimi konnyaku.
For dessert, green melon and a few drop this product that is a sweet reduction of balsamico vinegar. That magically enhances fruit flavor.
Transforming a bowl of freshly boiled chick peas into 3 dishes.
Falafels. It’s better to make them from raw chick peas, but I’ve mashed boiled ones with a little potato starch for binding, added randomly spices, mint, lemon balm, and the brown thing is the ground of sobacha.
Chickpeas in a tomato
tabouleh with… what was in the fridge, sweet corn, ninniku no me (garlic stalks), bell pepper, green soy beans, mint too. And harissa.
Served with salad spinach.
Chick peas with lemon juice and lots of
tahini (sesame paste) to make a creamy hummus. It’s a sauce for the falafels.
June 21, 2013
(quick) 5 minutes active cooking, Cuisine from dry / a partir de sec, diet, economic and frugal, health, Home-made Fait-Maison, hot weather food, quick, savory, ultra simple, Uncategorized, vegan, vegetarian •
falafels, with a creamy tahini sauce. The local twist is the addition of nira (garlic chives).
tabouleh. What is special is I’ve used yuzu, the Japanese citrus and different herb. That was really delicious.
Overnight soaked chickpeas pasted with some bigger chunks, littles bits of onion and chopped
nira (garlic chives), salt, pepper. I thickened them with oatmeal. Pan-fried.
tahini in the blender. I’ve added salt and lemon juice to make it a creamy dip. Harissa on the side.
I slightly precooked the bulgur in water (when I have more time, I soak it one night in plenty of water instead), then added everything to the drained grain. I let flavor mix overnight.
A side of cucumber
May 29, 2013
diet, economic and frugal, health, Home-made Fait-Maison, hot weather food, Ingredients, savory, slow food, Snacks-Petits Gouters, street stall, Uncategorized, vegan, vegetarian, With recipe •
Mmmm. Sorry it’s over, there is none left ! Make yours it’s quick and you need only 3 ingredients.
That’s extremely simple. In a mill, process the sesame into paste, or use paste you already have (
Mix it to silky tofu (about 2 tbs of paste per cup) and a little
kurozato black cane sugar. Whip well. Add a few drops of vanilla essence and a little brandy for flavoring (optional).
Transfer into cups.
Mix some more sugar and water, stir till it gets a black syrup texture.
Pour half of the syrup on top, and refrigerate at least one hour.
The syrup went down around the cream, so pour the rest just before serving.
April 12, 2013
(quick) 5 minutes active cooking, dessert, diet, economic and frugal, health, Home-made Fait-Maison, sweet, ultra simple, Uncategorized, vegan, vegetarian, With recipe •
The big lunch. A veggie orgy.
You have seen already 3 dishes, here is the final installment.
I cooked this with all the veggies leftovers I had. Spring cabbage and
maitake mushrooms that you see here. Also onion, kintoki red carrot and I’ve added potatoes. At the end, more greens of shungiku.
The veggies are cooked without oil, steamed in the pan. Just salt. They bring enough complementary flavors.
The dish :
jardinière de légumes (vegetable garden lady). That looks dry, but it’s very mushy, soft and juicy.
Garlic and yuzu sautéed tsubomina. That you are detailed here.
The main dish maybe is the
tofu on wasabi leaves, from this post.
The last slice of this delicious black sesame
azuki bean terrine that I had frozen, a while ago ( here). I had 2 huge bean terrines that fed me for a while. Now I need to bake the next ones.
Terrine du jour. It has the nuttiness of pasted black sesame ( nerigoma).
The main ingredient :
azuki beans from Hokkaido.
About 5 cups of boiled
azuki beans half mashed, 1 cup of black sesame pasted into tahini, more sesame seeds, 2 tbs of Chinese black miso, 1 ts of wuxi (Chinese 5 spice mix), one minced onion, a handful of raisins soaked in brandy, a few tbs of flour to dry the mix. Baked. Cooled.