Tag: spring roll

Spinach risotto and cod

As expected, it is now getting cold in Tokyo and the real winter is here. Nothing better to get warm than a kind of thick ice soup or wet risotto with veggies and fresh cod.
In a pan greased with olive oil, first grill the rice (arborio or carnoli), then cover twice with some veggie consome of your choice, and cook. When the consome has lowered by 1/3 add some fresh spinach roughly cut, and cook until the consome is now just on top of the rice. Add the cod, a slice of lemon and cook some more until the liquid has almost vanished. Serve immediately  while still wet, and eat when hot.

Flounder and spinach

Most of our diet is made of simply delicious fresh organic products and mainly local. My recipes are usually trying to take the best of these ingredients while being everyday cooking recipes, so something that can be prepared in less than 15min and ready to eat in less than 30min. The other thing is that I almost never cook twice the very exact same thing.  So when I found this beautiful flounder prepared for sashimi, and this big bag of little spinach I immediately thought of a slightly fried fish with just steamed and buttered spinach, for a simple and delicious dinner. I just cut the piece of fish in two, floured it and fried it in a little oil. To enjoy the taste and texture I decided to add nothing: no salt, no pepper, no yuzu, no nothing! 

Red cabbage salad

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.

Mini buckwheat pancakes with spinach and shimeji

This year I’m making a lot of pancakes and crepes. I find it really easy to prepare, quick to cook, good with everything, and infinite variations. This time I prepared mini buckwheat pancakes. A simple mix of buckwheat flour, baking soda, salt, eggs and water. Baked in mini size in a frypan. I prepared with that a juicy mix of spinach and shimeji, with olive oil. Super yummy!

Buckwheat spinash cheese thick galette

A quick recipe for a power lunch: buckwheat flour, 2 eggs, some cheese, a few spinach. Mixed altogether and cooked as a thick galette. Prepared in 1 min, cooked in 7 min, perfectly delicious and full of energy for busy afternoon.  

Spinach and tomato tart with chick pea dough

Chick pea flour is really easy to use. Mixed with some water and fried, you make soca, a little bit thicker you can make panisse. I love pies because they can prepared in advance and are handy when work is really busy. Today I wanted to try a pie dough with chick pea flour. I mixed chick pea flour, water, olive oil, salt and pepper to obtain a soft dough. I roughly shape it to my pie dish with ghe fingers. Then I’ve cut tomatoes and lined them on the bottom, cover with finely cut spinach, snd a batter of tofu and eggs season with cumin, and finish with a few tomato slices. Bake for 30 minutes and it smells so good… can’t wait to try it!!!

Chick peas and spinach soup "my way"

After 2 days of cold rain, which is not so common, I needed a sunny and warm dish. Since I just bought Koganei-grown spinach I come up with the idea of chick peas and spinach soup. And the idea went very well for a ready-in-ten-minutes dinner!

I cut roughly the spinach and boiled them in water where I’ve added a few carvi seeds and veggie consommé. In the mean time I’ve cooked some couscous with a few sultanas and pine nuts, and a bit of olive oil. When the spinach were soft I’ve added drained tinned chick peas (yes! Sometimes canned ingredients can be of tremendous help!!). And it’s ready!!! The slightly spicy soup goes very well with the slightly sweet semolina, a perfect match!

Happy new year 2015!!!

Starting the year in veggie mood!

Our local shops were closed when we arrived in our country house and they will remain closed until the end of the week fir the traditional Japanese new year holidays.

Since shopping possibilities were limited I starting the year with a number of veggie receipes.

Starting with a spinach and tofu whole-wheat and soya flours tart for 2015!!

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