Tag: egg

Short but intense week

Yup!! Today is the last of the week for me!!  But squeezing in a whole week of work in 3 days is quite a challenge. Plus this is the end of the year for students in Japan and that means a lot of thesis reading, preparation for presentations and grading. So from 8:00 to 22:00 it’s all busy. Adding a few round-the-world meetings late at night and the cup is full. So we’ve decided to retreat for a few days in the mountains, probably snowboarding, ice skating and hiking. Being so busy is ok for me, it’s kind of normal, but having to break my sleep habits is really the worst for me. My body stops to regulate its temperature and I feel cold often. So last night I wanted a warm and fresh, soft and crispy, colorful, and ready in 10min. It turned out in a one-plate with steamed spinach, sautéed shiitake, raw celery, chickpeas and creamy boiled eggs.

Making (good) cooking mistakes

With beautiful spinaches in the fridge I was wondering what to do with and decided that I should use this pack of flour I had bought in Tsunan this summer. Of buckwheat floor right? Buckwheat and spinaches are really a good match! So let’s make a thin crust and add the spinaches with some eggs. I started to prepare the dough for the crust, I found the flour exceptionally soft and white until A. whom I asked to pass me the floor asked: which buckwheat floor? You mean the rice flour?  And then everything made sense: the colour, the texture… But it was too late to change and it wouldn’t be the first time I make dough with rice flour, but it was not was I had in mind! So I slightly changed my plan and instead just added the raw spinaches in the dough and baked. When it was almost done I added eggs and cooked until the eggs where just perfect and served. As most of the cooking mistakes (only this memorable miso eggplant 10 years ago was horrible) I make it was a good one, with a delicious and a nice assortment.

Mexican inspiration

It’s cold in the evening and I am glad the week is almost finished, I can only look forward the days to come in the country with some discussions for the reform of the bathroom! So to cheer us up for the last draw I prepared a colorful plate with plenty of yummy fresh veggies. It started as being vegan, but in the end I added some scrambled eggs with coriander.

From left in counter clockwise order: fresh heirloom tomatoes, chopped red cabbage, tofu and avocado spicy mix topped with fresh coriander, coriander scrambled eggs, corn flour galettes.  For the tofu avocado I drain a firm (momen) tofu and mix it with one avocado, add some spices of your choice, and some fresh coriander. For the corn galette I mix corn flour and water and fry them in a pan, you can also add one egg for better and quicker cooking. The scrambled eggs are simple scrambled eggs into which I added chopped coriander. The rest is just raw tomatoes and cabbage. No dressing.

Colorful winter plate

It’s incredible the sudden change in temperature and weather, one day is winter, one day spring. Some of the plum trees in the garden ate already starting to bloom which is incredibly early. So for the food it’s one meal winter one meal spring and a colorful is always welcome and with a beautiful red cabbage a plate is always a feast, with tomatoes, baby leaf salad, avocado, whole rice and scramble eggs with sesame.

Just the perfect boost before a new week! 

Fluffy tofu omelet

I am extremely picky on the quality of the food we eat and I find it ridiculous to want to eat absolutely meat or fish at every meals or everyday. I’m more inclined to cook a really fresh and delicious piece when I find one and skip it the rest of the time. Lot’s of people curiously worry about proteines intake but not about vitamins or other as much important nutrients. I care about none because I know that what I cook is perfectly healthy. I’m a vegetarian that eat sometimes a bit of cooked white meat or fish. And I’m an egg lover!

Eggs are perfect from breakfast to dinner, they can be prepared and combined in so many ways that I could cook them differently pretty much everyday!! So when I found myself with a bloc of momendofu in my fridge, immediately I though about a delicious fluffy omelet for dinner. The tofu always needs to be drained for a better taste so never skip that part. In a bowl I put the tofu and 3 big eggs, a little of salt and pepy and I mixed until it took some volume up and started to foam. In a large frypan I heared s bit of vegetal oil and cooked on both sude the omelet. Then cut and serve with steam veggies.

Broccoli and mashed potatoes

Before and after traveling I feel like needing more than ever fresh fruits and veggies and super simple recipes. So let me share with you a new idea I add. I wanted to eat mashed potatoes, I love them! But I don’t make some too often. So for this recipe I prepared simple mash potatoes with only a bit of butter, then I added some little chunks of broccoli, and finished with an egg, and lot of pepper. Simply delicious!

More salad

One evening I was preparing a salad with a base of rice and I suddenly felt very nostalgic for the taste of the rice salad my mother was preparing when we were kids and that was often our picnic lunch. Something I can clearly picture tastewise but can’t remember the exact contents: of course rice, then cubes of ham, gruyere, tomatoes may be, corn, a sauce based on light mayonnaise or mustard may be… Well I reinterpretated it for a summer,  cheese-free version, though it was not the raste of my childhood it was really simple and delicious. 

Here is my recipe: American rice, tomatoes, cucumbers, ham cut in cubes, hard boiled eggs, olive oil, salt and a lot of pepper. 

Chick-pea flour and vegetables thin tart

It’s summer, it’s hot and still a bit humid, the farmers market is full of beautiful and ripped tomatoes,  the last asparagus and green beans. And I was craving for a thin tart with a thin and crispy dough. So I prepared a brisee dough with 2/3 of chick pea flour and 1/3 of wheat flour, olive oil and water. In a large tart dish I set the dough and add raw asparagus, green beans and diced tomatoes, and finish with eggs mixed with a little of water, salt and a lot of grinded black pepper. Then bake for 20min in the oven at 210deg. Simply delicious!

Feels like a Sunday

Yesterday was holiday, and when Monday is holiday I get lost in the days of the week we are, so I have the impression there was two Sundays this week! Not bad! 

Spending one more day in the country, swimming in the ocean in the morning and fixing things in the house at the hottest hours didn’t give me to much time for cooking. So I fixed a rapid one-plate lunch with raw tomatoes and sweet peppers, boiled eggs, soft bread that I made for breakfast and that leftover, for the dressing drip-yogurt (I’ll explain in a later post), salt and pepper. It made a super delicious “open sandwich”.

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