Fresh home-made food every day
Nothing too fancy here but just a very simple fresh recipe that is very rapid to prepare, colorful and tasty. Perfect when the weather is warm and nice as it was yesterday. I just boil quinoa, rince it in cold water and drain it well, add the fresh vegetables I have available, here a cucumber and two tomatoes, really nothing new… And cover the whole thing with fresh herbs: mint, coriander, or what pleases you and suits the vegetables. Finish with a little of olive oil, salt and pepper.
I left work earlier than usual on Friday to have time to boil some potatoes and prepare our bags for the weekend because I knew that once we would arrive in Ohara we will be more busy with the kittens than actually thinking of having dinner!! And it was so true!!! First I had to do a bit of cleaning, then we played until quite late in the night with our four fur balls. Only to have dinner around midnight, when my boiled potatoes just needed to be peeled and cut in quarters, add an avocado diced, a handful of baby leaves salad, onr of fresh coriander. Seasonned with olive oil, salt and curry powder. So dinner could be ready very quick!
One day is really warm, the next is chilly… One day I want simple veggies salad, the next something hot and full of energy. This time was warm and I was fancying a fresh salad with simple vegetables to go with some simple pasta. With a wide variety of small radishes, small tomatoes, fresh cucumbers, baby carrots it was really simple to prepare something. For the dressing simply olive oil and black sesame seeds.
This morning the farmers market showed me once again that it is not clear which season we’re in!!! The transition seems to take an unusually long time and daikon and cabbages were lined together with strawberries and new wasabi leaves. It gave me the idea to prepare us a warm/cold salad with warm green lentils from France and thick fried tofu, fresh tomatoes and wasabi leaves, with an olive oil and soya sauce dressing and finished with a few sesame seeds!
I’ve heard often that when I was a kid I wouldn’t eat nor sleep. I remember very well not sleeping and that’s why I had my first robot: robby, a robot that would lit up when, scared I would wake up and cry for someone. Robby would also play with me. My first robot was an interacting robot that would keep me company, basically the kind of robot I develop now. Regarding food, I remember loving only a few things and beetroot was certainly not one of them! Now I quite like it and enjoy a lot when they are added to salads. I like the taste of sweet earth they have. So today lunch was beetroot, carrot, salad, rice, grilled katsuo and a bit of sesame. Have a nice weekend!
It’s incredible the sudden change in temperature and weather, one day is winter, one day spring. Some of the plum trees in the garden ate already starting to bloom which is incredibly early. So for the food it’s one meal winter one meal spring and a colorful is always welcome and with a beautiful red cabbage a plate is always a feast, with tomatoes, baby leaf salad, avocado, whole rice and scramble eggs with sesame.
Just the perfect boost before a new week!
Et voila! We’re on our way to Sicily, now in transit in Rome, and before we start to cook some Italian anazing food, here’s a last little winter salad recipe with red cabbage, carrots on top of rice. Additional kabocha seeds, sesame seeds and smoked red snapper. A bit of olive oil as dressing. A colorful and tasty crunchy one plate.
Nothing here too experimental with this recipe, but I’ve been craving for red cabbage salad. And it makes a perfect Monday fix for dinner when I’m in a rush.
So I just sliced thinly about 1/4 or less of red cabbage, added some fresh baby leaf salad or just a few leaves of salad and fresh spinach also cut, I added some olive oil, some pumpkin seeds, some walnuts and some okara, a bit of salt and a pepper and finished with a little curcuma. Additional some cubes of gruyere cheese, and a slice of bread.
At the local farmers market I found this beautiful purple mizuna that I already used in a recipe Sunday. I love mizuna because it’s fresh, crunchy and easy to prepare, and this purple one is particularly pretty. I also found some beautiful purple sweet potatoes (紫芋-murasaki imo) and decided to prepare a big salad for our guests visiting us. I baked the potatoes in the oven wrapped in aluminum foil until soft, then I peeled them and cut them in small pieces. I washed a lettuce, a tomato and some mizuna, cut all in bites, and added some black sesame, olive oil, salt. Additionally you can add grilled tuna, smoked chicken…
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