Tag: kabocha

Pasta dinner!

Recently I’ve been cooking Japanese a lot for dinner. For sure I love Japanese rice, but I also love pasta!!! So I come up with a little autumn recipe for some delicious fusilli: leek, tomato and kabocha, with a few cumin seeds and plenty of olive oil. A perfect dinner before my evening meeting with the other side of the world!!

I simply cut in small pieces all the veggies, cook them in a bit of oil then under cover until golden add generously pepper and cumin seeds. Boil the pasta, and serve together.

Autumn meal

I love when I get back to work a bit late (which is to be honest pretty much every day) to open my veggie drawer in the fridge and to find a whole set of fresh things just waiting to be prepared. What and how just naturally flow from my mind and in less than 15min the dinner is almost ready or at least all decided!

This time my fridge had a wide choice of autumn veggies, no surprise there. And I prepared a little mix to accommodate a simple bowl of rice and some pickles. So I just just a red onion, a piece of lotus root, a carrot, a piece of kabocha, some shimeji and a few green pepper. I cooked them in a bit of oil at high heat for a few minutes then under cover at low heat for an other few minutes, finally add a little of soya sauce and serve.

Variation of the mushrooms tart

For a slightly more elegant plating, the mushrooms tart is also nice in individual little shapes, with simply the dough and the veggies on top. And served with a little kabocha purée in a Parmegiano millefeuilles. 

The dough of the tart is again using a base of chesnut flour. For the kabocha purée I just washed and grilled under cover kabocha cut in pieces (with the skin), then mashed them with a fork. I then cut slices of vintage parmegiano and make layers of kabocha purée and parmegiano.

Proudly powered by WordPress | Theme: Baskerville 2 by Anders Noren.

Up ↑

Verified by MonsterInsights