Tag: new onion

One-plate dinner

Days around Tokyo are getting warmer and the golden week (a few days of bank holidays in a row) is really beautiful this year!  A lot of fresh fruits and vegetables just bought at the local farmers market. With this beautiful weather we spend a lot of time outside and crave for fresh tasty meals, so I concocted this one plate for dinner: a bit of cucumber with fresh mint and fromage blanc; a fake ratatouille: just tomatoes, onion, zucchini stewed in olive oil with a bouquet garni; and to accompany the whole thing some chick pea flour and linen seeds pancakes. 

For the vegan chickpes pancake it’s really easy: just mixing chick pea flour with water, linen seeds and a bit of salt and olive oil to obtain a thick mixture that can be shaped in small pancakes with the hands. And then grill them or fry them in okive oil.

Bon appetite!

Easter lunch

We don’t celebrate Easter much since we live in Japan, but we always receive treats from France to remind us that Easter has come.  Besides the chocolates that are not available in Japan because Easter is not a traditional event, Easter means also “spring”, often sakura blossom, colorful plates and colorful table decorations. But this year it is a very cold and rainy Easter, a lot of the new vegetables are not yet available and I only found a limited choice of greens at the local farmers cooperative. Basically snap peas and asparagus. And of course the delicious ashitaba. So my Easter lunch menu was rather simple. Some sauteed new vegetables and ashitaba gnocchi. I told you I make gnocchi of everything and I will show you some more recipes with ashitaba. Truly ashitaba suits very well dishes with potatoes, so I assumed that it would work well for gnocchi, and it did. It is supper simple, just adding blended ashitaba leaf to the potatoes, and prepare the gnocchi as usual. I served them with a fruity olive oil and a little of ashitaba-tomato sauce. For the legumes sauteed I roughly cut one new onion, added some snap peas and finally some asparagus in a bit of olive oil in a wok. For the chocolate eggs, we received more than enough from France, I decided to do nothing special! What did you cook for your Easter lunch?

Pork and vegetables in cocotte

I have a beautiful Staub cocotte that I use  not often enough. It’s a pity because I love vegetables cooked in the cocotte, when the juice and extracts mix together. So today I decided to use it and prepare a Japanese style pork filet in cocotte with new onions and carrots.

In the cocotte I put a little of sunflower oil, 2 new onions cut roughly, 2 little taro potatoes and one carrot, then I lay a large pork filet on top, salt, pepper, laurel and cooked for 30-40min. (In my case the vegetables were perfect for two, but I served only half of the filet)

Once finished, I opened the cocotte and added a little of soya sauce to dilute the extracts, which gave a dark beautiful and delicious glazing, almost tasting like miso. Served with rice with soya beans and fresh pickled vegetables.

Ready to eat! 

New onion vegetable sauté and seeds



Spring is in the air!!! Sunny days are getting a little warmer, in a week daffodils have sprouted everywhere in the garden and new vegetables start slowly to appear. It starts first with onions. They are so sweet and with a taste that is so much the annunciation of warmer days that I love them!!!
This morning there were plenty of new onions at the coop and I bought several and decided to prepare some vegetables sauté with some seeds.
In a wok I put a little of olive oil, peeled and cut in big chucks one new onion, add one carrot cut in sticks, later I added brocoli, small tomatoes cut in halves, sunflower seeds, salt and pepper. Separately I boiled a mix made of some lentils, barley etc…
Once cooked I mix everything in the wok with a little more olive oil, just before serving.




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