Colour: red
Cheese Tamagoyaki
The cheese tamagoyaki ended up a little strange – not that the combination didn’t start off odd to begin with. I’ve seen a blogger with such an item but I fear that the cheese I used just wasn’t suited for this kind of cooking! I hadn’t made teriyaki sauce in a while, and remembering the […]
Four Seas Makizushi
After the housewarming, I had a leftover kiwfruit which enabled me to recreate the first ever time I came across a kiwifruit sushi roll and a ‘four-seas’ roll. With the salad leaves in the garden established, I also nicked some for a simple side salad. And it couldn’t of been a proper housewarming without a […]
New House Roast
“How pleasant is a pheasant!”. Finally moved into the new place dubbed ‘Ro House’ (oh, the fun with puns there) and things are settled enough to have food prepared in the kitchen. As a treat, we had roast pheasant with the trimmings – and there was plenty left over. Top tier contents: rice with black […]
Ragu & Garlic Butter Mushrooms
The ‘meat for the week’ was another ragu containing mushrooms, or would have if it wasn’t missed. Oh well, they are pretty good with garlic and butter! It’s another strange combination: the eggplant is miso flavoured. Top tier cotents: ragu, radish leaves and sorrel, miso eggplant, garlic butter sauted mushrooms. Bottom tier cotents: rice with […]
Simmered Kombu Rolls
Yvan has discovered that a south-east asian grocery near his work stocks umeboshi – and a very bright red (but tasty) variety at that! In addition: a good quality short grain rice. The previous evening there was a surplus of certain ingredients in the house and Yvan decided on cooking up something he hadn’t cooked […]
Healthy & Balanced
I’ve run out of white rice for now, so I have gone the healthy route: brown. I don’t really like the texture of brown rice unless it was paired with something saucy or strong flavoured, but going a more healthy route might be best considering all the springrolls I go through! Lunch contents: half a […]
Surf & Turf
There are still some croquettes kicking about alongside the pre-cooked prawns I saw on special. The lumpia was designed to be cut on the cross-section to reveal a pattern but I think I need to use different beans next time. Top tier contents: cucumber slices, beef and parsnip croquette, carrot & bean lumpia, steamed beans, […]
Squid Rice
Finally used up the squid cutoffs that weren’t used for a past marinara – simmered in a sweet soy seasoning with kombu (for tsukudani). A few leftovers and there’s a hearty lunch! Lunch contents: beef and parsnip croquette, steamed broccoli, steamed edamame and carrot, red onion tempura, cherry tomato, spring onion and sesame seed tamagoyaki, […]
Beef & Parsnip Croquette
Baked parsnip was left over from soup making and I thought that it makes a far more interesting mash than potato – and is more nutritious at that. In addition, there was some cooked minced beef I needed use. It seemed natural to combine them for croquettes, but I can’t shake the thought out of […]
Tri-colour Hosomaki
Hosomaki is supposed to be the easiest roll type (excluding temaki) as it has very little fillings, but I find it perhaps the benchmark in rolling. The perfect roll has the ingredients exactly in the center of the roll and if possible, little rice. Making hosomaki makes me itch for larger rolls, or a large […]