Tag: leek

Pink veggies in cocotte

The raw veggies ready to be cooked
The raw veggies ready to be cooked

With the autumn settling down and the rainy day, It was high time to get the cocotte back on the cooking range! At the market there was a lot of pink and white veggies: sweet potatoes, little pink turnips, lotus roots, red onions… So I just guessed they would make a perfect and beautiful combination for a light vegan meal.

I sliced the red onion to make a thin layer at the bottom with a bit of olive oil. Then added a layer of leek finely sliced, then I just washed and halved the sweet potatoes, washed the little turnips and just removed the leaves, finally peeled the lotus root and cut it  in large pieces. I cooked in the cocotte for 30 minutes at low heat and just served with a bit of salt. Super delicious!

Once cooked and ready to be eaten! 
Once cooked and ready to be eaten! 

Quiche Japanese style

As I was thinking of preparing something about dashi and katsuobushi for a while, I imagined that I had to pay a visit again at Ninben to see if they were selling all of the different katsuobushi I learned about, and I found there a very nice recipe book. Of course all the recipes use katsuobushi. The recipes are all quite simple and perfect to prepare for every day. Since summer has faded away very quickly this year I’m starting to want to eat some fall typical ingredients: kabocha, mushrooms… So the first recipe that inspired me was a Japanese style tart. I of course changed the recipe to adjust it to my own taste (only Japanese can put potatoes into a tart filling!!!) and it came as a perfect tart with leek, eringi mushrooms and katsuobushi, in a home made brise dough. Delicious!

Basically you prepare the dough, then cut the leek and mushrooms, grill them a little in a pan, add soya sauce and 10g of katsuobushi, stir well. Add 3 eggs and set in the dough. Bake until golden. The mix can be starling at first if you are used to mote classic tarts or quiche but it’s really delicious.  the original recipe was also includîg carrot and potato, bit I don’t think it is necessary.

Summer?

I talk about summer vegetables and fruits a lot, and use many in my cooking every day (I love summer fruits for breakfast) but to tell you the truth though we are in July, the weather is quite tricky these days and summer may be in my plates but not outside. So after a whole week of rainy days and quite cool evenings, I wanted to eat a warm soup. So I went for a simple combination: leek, celery and zucchini in a vegetable consommé that I cooked 10min to keep the celery and the zucchini firm enough. I added a few little pasta at the same time (for the energy after a tough day) and a bit of olive oil. A delicious mix for dinner perfectly balanced in taste and texture. You can also add some gratted Parmegianno. 

Sticky millet croquettes

I discovered just recently while on a trip to Nagano prefecture that in Japan they grow some sticky millet. It looks very much like millet but once cooked it is much stickier.

I found this consistency perfect for vegan croquettes. So I mixed some boiled sticky millet with some vegetables sautéed I had in the fridge: a leek, half new onion, 2 small carrots gratted, one egg and a few linen seeds, and made croquettes that I cooked in olive oil in a frypan.

I also made a version with cheese but taste-wise without was really delicious and if the cheese makes the croquettes creamy and more golden, I don’t think it is a must.

Lunch at home

With Prunellia at home it means a lot of going out for dinner, little sleep, and busier than usual so for lunch I need my dose of cereals, fresh vegetables and home cooking. Today I prepare a mixture of cereals, with one egg and cheese that I bake in a frypan in circles, accompanied by grilled leek, shiitake and tomatoes, a little of olive oil and laurel. A power balanced lunch to get a lot of work done this afternoon!

Quick entrée

The other night we add friends over for dinner, but since I was busy at work I needed things that could be ready quite rapidly. Because my may dish was vegetarian I cooked the entree with egg and bacon. I made a batter of eggs, milk, salt and pepper like an omelette and cooked it in my new metal rings that I start to use pretty much every day!!! I grilled some bacon and prepare a leek fondue in olive oil. I used the circles again to prepare the plates and set a layer of leek under the egg and topped with the bacon. For a colour touch I added some fresh leaves of spinach and other leaves.
Delicious!

Saturday lunch: potato cakes

I needed some energy before going to play tennis in the cold so I made these potatoes cakes served with leek and shiitake. The leek and the shiitake are thinly sliced and cooked slowly in a bit of olive oil. For the potato cakes, I gratted roughly 2 potatoes, mixed well with 2 battered eggs, added salt and pepper, and cooked both sides in a circle in a frypan greased with olive oil.

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