Tag: green peas

Still playing winter-spring

After a gloomy week of rain and cold weather, now the sun is back for a few days and the temperature gently increases during the day, spring veggies and wild sprouts are more and more present on the market, while classic veggies like mushrooms and spring cabbages are also taking a large part of the show. I wanted to cook some risotto primavera but couldn’t find all the proper ingredients so I decided to change it to a green peas-eringi-bacon version. Simply delicious with the softness of the rice, the chewiness of the eringi and the sweetness and crispiness of the peas. I didn’t use any broth because I use the bacon as a base. Then add the eringi, finish just one minute before serving with the peas to keep them just a little hard.

Missing Japanese food

After a whole week in the US, I was cruelly missing Japanese rice and Japanese food. So I fixed this little dinner with rice, green peas and green shiso and shoyu-grilled Tachiuo fish (beltfish). Simple and perfect!

The rice is just steamed, in the last few minutes I add the fresh green peas, and just before serving I add chopped green shiso leaves. The fish is grilled in the oven with a bit of soya sauce and served immediately.

Cold buckwheat noodles salad

Soba is the Japanese word for buckwheat and by extension buckwheat noodles. You can find soba-ya: restaurants serving soba pretty much everywhere and there are several places accross the country famous for the production of soba that it makes them something really common. I wanted badly to mske my own noodles but on that day I realized I had no buckwheat flour, and couldn’t find some around. So I bought dried soba noodles, which are basically like dried pasta. And I prepared a cold buckwheat noodles salad with seasonal vegetables: snap peas, green peas and cucumber and served with some pork meat balls. 

I just boiled the noodles, quickly boiled the peas, sliced the cucumber. 

For the additional balls it can be made out of tofu or okara for a vegan dish. This time I promised some meaty dish to my husband, so I mixed some pork meat with and egg and bread crust, salt pepper and then cooked them in a frying pan under cover until golden.

For the overall seasoning I mixed a little of ponzu and sunflower oil.

Spring salad

With all the new vegetables and the sunny days I’m preparing more and more cold salads this year. This one is really taking advantage of spring green peas, little radish, lettuce, cucumber, tofu and spelt, all with a little of olive oil, sesame seeds and sunflower seeds. Fresh, colorful, tasty, perfect!

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