Colour: white
Double Crabstick Makizushi
I didn’t quite plan well in advance for this lunch – and Yvan’s doesn’t look too much different from this too. One thing I do know is there are some things we need to use, and so they are fodder when I’m out of ideas and am in the mood for makizushi. Top tier contents: […]
Yakitori & Shiso
The purple shiso (perilla) out in the herb bed was bought in part for the novelty – the green variety has more uses than the more potent and strangely perfume-like ‘red’ type as I would eventually find out. I have started to use it for onigiri, and I can’t say it’s not too bad. This […]
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 […]
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, […]
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 […]
Plum Mon Makizushi
When I was given a copy of The Encyclopedia of Sushi Rolls one of the first things that captured me were the ‘mon’ rolls. I’ve always been envious that family crests exist for some people around the world, in particular the simple elegance of the mon. When I committed to do this roll, I needlessly […]