To dishes refreshed for Summer. The green broth molokhia, raw and chilled. And tarako pasta, in cold soba mode.
モロヘイヤMoloheya as they say here, or mulukhiyah, molohiya or molocha, corète potagère, mouloukhia… Well that herb of Pharaohs.
Made into chilled soup. In the blender : a cup of leaves, a little harissa hot chili paste, a branch of coriander leaves and 2 ice-cubes. More coriander to garnish.
Tarako, salted fish roe.
Juwari soba (100% buckwheat noddles), butter, tarako and shredded umaina greens.
Mixed. Served at room temperature.
+ tarako (salted fish roe)
+ half-boiled egg
Ready ! That’s colorful and tasty.
The pasta, the egg, the veggies shared a pan, as that’s very convenient.
Setsubun is today ! For this Spring festival, all Japan throw beans and eats ehomaki (horoscope sushi).
Previous Setsubun posts.
Every year, we eat them in a different direction. And I have a branch of holy on my table… I don’t know why. There is tradition surely, but I have no idea. I have research.
This year : shiitake mushrooms, shrimps, nanohana (rape greens), shiso leaves, kombu seaweed, spicy tarako fish eggs.
I made a leek tamago-yaki rolled omelet and bought bonito “tataki” (broiled around, raw inside).
Making the maki-zushi. Rice cooked with kombu seaweed. Black sesame sushi rice. Many items in the roll…
Eat one without cutting it, while facing the good direction.
This year it’s North North East.
Eaten ! Let’s have a year of happiness… More about Setsubun in next posts :
Setsubun grilled fish
LY I made my own fish eggs…
It’s really tasty and much less salty than the commercial version. Of course I can’t store it, but why would I ?
This for the Daring Cook challenge. Click here to see other people’s pasta and recipes.
Steph from Stephfood was our Daring Cooks’ July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine. She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!
I made 4 recipes for this challenge, the 3 others are :
–Long spaetzele et petites boulettes de foie
-Fettuccine con melanzane
Pink, spicy, soft, melty…mmm !
I shape them with the machine… but my technique needs a little work. Half of the pasta stuck in blocks that I had to recut after. So that batch looked mah. I covered with the sauce.
The sauce is simply spicy tarako (salt cured fish roe) and melt butter, with parsley.