Tag: ham

Cresson quiche

To conclude this series of watercress recipe I would like to present you a simple quiche recipe where I have added some watercress to the egg base. For the pie crust I used an olive oil base because I was short on time and I find that kneading with olive oil is much faster than with butter that is just out of the fridge. For the rest it is just a regular quiche, the watercress brings some nice flavor and a nice texture to the creamy egg base.

Enjoy your Friday!

Watercress quiche

For the pie crust:

– 120g of flour of your choice

– olive oil or butter

– a bit of water

For the filling:

– a bundle of watercress

– ham (optional)

– 4 eggs

– 150ml of milk or cream

– salt and pepper

Start with the pie crust. In a bowl mix all the ingredients and knead until the dough is smooth. If you have doubt about the amount of butter/oil and water, add little by little until the right consistency is reached. Roll and set in a pie dish.

For the filling, wash the watercress and remove the hardest parts. In a bowl mix the eggs and the milk, add the watercress and the ham cut in bites, salt and pepper to taste. Pour in the pie crust. Cook in the oven for 30min at 200. If the pie is thick, cooking time may be longer.

Regressive pasta

There’s been a lot of pasta here these days. That goes together with a busy agenda, a need for energy to combat winter cold weather and because it is just too good!!! After the vegan spinach-tofu pasta, that was quite simple, here is an even more regressive version with spinach and ham, served with Sicilian ring pasta. Delicious on the spot, cold or reheated in a pan, topped with cheese or not, with olive oil or butter. Choose your own version, all is needed is pasta of your choice (I find spinach suits better short pasta), fresh spinach and delicious ham. Cut the ham and the spinach, boil the pasta. In a fry pan greased with olive oil or butter cook the spinach (the water from washing them should be just enough), add the ham, the drained pasta, salt and pepper, stir and serve. Simply perfect when in a rush! 

All Isumi everything

Half-hallf bread
Half-hallf bread

With friends from France and their kids visiting us in Ohara for a few days we’ve been busy showing them around, going to the beach, swimming and I’ve been busy in the kitchen preparing for our meals and trying to show them the best of the area: veggies, fruits, fish and pork. So for breakfast I prepared a huge (the biggest bread I’ve ever cooked) half whole wheat half white flour bread and I bought Isumi ham and cheeses, some local jam, honey and harvested a few fruits from the garden. Simple and delicious.

Isumi pork 🐷 → Isumi ham

The city of Isumi has a special pork meat called Isumi pork (いすみ豚), what is special about it I can’t really say now but it is for sure delicious, very tender and juicy. But since they grow pork in the area, we were thinking it’s really a pity they don’t make ham (it’s really hard to find good ham in Japan in particular in supermarket in Ohara), until our friend S. visited us yesterday and arrived with some fresh ham, from Isumi!!! Super nice ham!!! So we decided to go and check out the place where to get some, a small meat shop near the railway and Ohara station. They have smoked ham and pepper ham. We tried both and both are amazing! Apparently the pork farm is apparently in Otaki. We will probably go and check what they have soon. In the mean time, we are really happy to have found some really nice ham and had some for breakfast with eggs and buckwheat crepes!!

Pasta plate with smoked ham from Karuizawa

As I was mentioning, Karuizawa is a nice place to by cured meat and ham. We bought to types of smoked ham and both are really delicious. Since these are blocks it is not easy to make slices of it, and I found it a good opportunity to use dices, which in my opinion considerably changes the texture and taste, and suits very well to be mixed with other ingredients such as vegetables and pasta. So for this recipe I just boil big pasta, qanything you like is ok. And in a pan with a little of olive oil I heated eringi mushrooms cut in small pieces, then celery, diced ham and just one minute before serving dices tomatoes. I drained the pasta and add them to the pan so that they sunk in the veggies juice, and served immediately.

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. 

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