Tag: recipe

Another quick dinner fix

An other evening when I needed a quick fix for dinner (to be honest it’s almost every day!!), thus a “one plate” and a happy husband!
In these situation quinoa is particularly adequate because you can cook it very quickly, it’s full of proteines, so perfect for my almost veggan diet.
I quickly cooked red quinoa, and added a bit of raw avocado, a slice of wild smoke salmon (not mandatory, it can go veggan), some sprout and young leafs, and a few brocoli that were just 2min in steam (you can steam them on top of the quinoa). For seasoning a bit of lemon juice, olive oil (olives from Provence), salt and pepper. Always simple, always delicious. Plates ready to eat in less then 10 min for 2 (the quinoa os basically what takes the longest but you’re free handed in the mean time!).
 

Hot veggie and bean soup for cold evening

Japanese winters are very sunny and dry in Tokyo area. If there is not too much wind day time sun is fairly warm, but as soon as it gets dark the temperature drops and it becomes freezing cold. A hot veggie soup is perfect to warm and rehydrate at the same time.

My classic is a base with 1 leek, 2 big carrots, 2 small potatoes. I diced them and cook them in water with 1 leaf of laurel and a bit of olive oil, salt and pepper.
Then if I want something a little bit more nourishing I add this marvelous Italian mix of lentils, beans and barley that I buy at one of the NYC Eataly shops in Tokyo.

And once all well cooked I serve it with a bit of finely grated parmigiano. Et voila!

  

Quick dinner fix

It is very often that we come back home quite late from work, starving and tired. In that case I like to prepare what Japanese call a “one plate”. It is usually a composition of several unrelated elements all combined in one plate. In some restaurants the one plate can cover from starter to dessert!!! I don’t go that far, but it is a nice way to fix rapidly something for dinner. 

This time it was awfully simple: and colorful: baby leaf salad with a bit of olive oil, red cabbage+carrots+linseed (I shredded roughly the cabbage and carrots and because it’s winter and cold I wanted something warm to eat I cooked them 5min rather than serving them raw), some fresh delicious “katsu” from Saboten*.

* Saboten (http://www.ghf.co.jp/saboten_rest/) is a shop that sells “katsu” in various forms. They have a lot of veggie: asparagus, potato croquette, edamame, and porc: tonkatsu, hirekatsu… They are made on the spot, ingredients are chosen carefully, menu changes with season and they are always yummy. They have a few antenna shops in town. Since I never fry at home, it is a good option once in a while, and I know some that are always happy with these, but it means leaving work no mater than 21:00, if not there’s nothing remaining…

Fruits from the garden in various forms

We’re lucky to have a garden full of trees and flowers that grow without too
many difficulties. Every year at every season there is something to pick
in the garden. Last week I just picked the last tangerine, now we have
plenty of a sort of grapefruit (a little more sour). This year they are
particularly soft and sweet so they are delicious in juices and hot
lemonade.
This morning I just picked one for some fresh squeezed juice.



Yet, there are so many of them that marmalade is always a good way to enjoy them all year long.

For the recipe I use a British one of course (from the Guardian) a little modified since the fruits from the garden are not oranges, 1kg of brown sugar, 700g of fruits, 1.25L of water. Depending on how it sets I usually add some apple pips, this time it was not necessary. It made 7 jars. Can’t wait to try it with some good home-made bread!



The seven herbs rice

On January 7th, there is a tradition in Japan to eat a seven spring herbs rice porridge (七草がゆ). The seven herbs consist in fact in 5 sorts of greens an 2 sorts of little radishes. You don’t even have to worry gaｔhering the proper seven products they are sold as a set pretty much everywhere.

I particularly love these seven spring herbs, and because it’s a one-year chance I usually cook the traditional rice porridge or a variation.

This year I went for a very simple rice-omelette with seven spring herbs.

I just steamed for 1min the seven herbs on top of a juicy omelette and served with Japanese rice. Instead of the sauce for the rice-omelette, I’ve just added a bit of salt. Et voila!

Navettes

We spent part of the holiday season in Aix-en-Provence, France, my home town and we went visiting some places I like and used to often when I was a kid. One of these places is the cathedral Saint Sauveur. Not that I visited this place as part of my religious up-bringing, but I spent a lot of time in the beautiful Roman cloister (freely accessible at that time) with my mother, every Wednesday morning after my dance classes until my sister would finish school and we would go home. Since at that time I couldn’t eat a single thing for breakfast, we would often stop by a baker that made some

navettes

(not the dry one from Marseille). Visiting that place again I wanted some navettes and tried to bake some since no-one seems to make any anymore.

I found some recipes on the net and adjusted them to fit my distant memory. The shape, the color and the smell were perfect, but honestly the taste I couldn’t say. It was good, but not to my expectations… I need some more adjustments before releasing any receipe…

Et voila!

It didn’t take me long to open the box and try my pasta machine.

It was my very first time using a machine to make pasta so I decided to read carefully the notice and to follow my usual ravioli dough recipe (100g of flour, 1egg, a bit of milk which can be replaced by water, a bit of olive oil).

To really manage to work it out I had to had some flour, and the kitchen was a real mess, but the tagliatelle were delicious, even if there is room for improvements!!! I prepared a simple tomato sauce on the side and served them only with olive oil to enjoy fully their taste and texture.

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