Tag: 2017

Summer!

This week P. Got married, and it was the first weekend of real summer feeling. Very hot weather, blue skies, beautiful ocean swims, hydrangeas blooming everywhere and rice growing fast. The farmers market was full with summer fruits: plums, cherries, peaches, blueberries, melons, watermelons…  so I decided to prepare a light a simple fruit tart with a simple crust based (flour, egg, brown sugar and a bit of butter) and to juste add the fruits (one peach, a handfull of cherries and two of blueberries) on top and bake everything for 20-30min. The simplicity of the preparation reveals perfecty the taste and sweetness of the fruits and the crust, rather dry, pumps the sweet juice of the peaches, while the berries and the cherries pop in the mouth!

Have a beautiful week ahead! 

Japanese style pasta

And here we are with a new recipe of Japanese pasta. Honestly I didn’t think I would like this combination so much but in the end I prepare some more than often after the one with pickled cabbage. So this time I prepared a vegan  base with new onion, canola, snap peas, fried tofu, to which you can add some bonito flakes. Served with spaghetti or liguine, and a few drops of soya sauce. Simple and delicious! Have a nice weekend!

Some more green & pasta!

When I look at my food pictures these days it’s a lot of green that I see! Most of my recent preparations included leek, canola, spinach, celery, ice plant, sprouts, lettuce…  Even though it’s winter we don’t get bored eating only cabbage and potatoes! Luckily Chiba has a mild weather and many different veggies grow all year round. I remember cooking a lot of pink/purple food last year at this time of the year because I could find red cabbages, but this winter I haven’t found any yet. Anyway, green is delicious, and I prepared a kind of dry veggies and pasta soup with 1 leek, 3 branches of celery, and some little spinach. As usual, I start by cooking the leek and celery in a bit of olive oil, then cover with water and pasta for soup, once all the water has disappeared I add the spinach for one or two minutes and serve. I added some freshly gratted parmegiano. An other way to cook and eat pasta!

Sicilian inspired pasta

After browsing my Sicilian cuisine cookbook I had a lot of new inspirations and ideas, and a crave for pasta. I love so much pasta and Italian cuisine that sometimes I wish I could live in Italy or travel there more than once a year! So for the inspiration it was on using pistachios, something I really barely use, may because I prefer them salted and usually they would be used in sweet or dessert recipes. And since I bought a big bundle of fresh celery at the farmers market, I made a very simple vegan spaghetti dish. I boiled spaghetti. In a small pan I hested olive oil, chopped 2-3 tbs of pistachios (I did it with a knife but you can use an electric chopper). Add them to the pan and stir regularly. Chopped 3 celery branches with a bit of the leaves but not too many, add to the pistachios and continue stirring. Drained the pasta, and served, top with the celery-pistachios mix. And have a nice week!

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