baked pumpkin
baked pumpkin with garlic -かぼちゃとニンニクのオリーブオイル焼き- japanese pumpkin “Hokkaido”, simple is best. baked with garlic and olive oil, then salt and pepper. very sweet, it taste like marron. buy at market and try!
Month: September 2008
Sardinian wine
We are coming to sardinia for 3 years and until recently we have not found a single wine we like. We tried so many from cheap ones to 25 euro ones. To me they are all to rough and with to much tanin. So this…
Sepia
Another sardinian classic with us is sepia or sepioline. We marinate them in olive-oil, garlic, lemon, salt and pepper. But first we give them a proper beating. Cook them only very short in a frying pan. We had them as starters followed by vegetable spaghetti…
ahi tartare by Rulio
Voilà une très bonne entrée et facile à préparer. 200gr de ahi (tuna), 1 avocado, 1 tomate, 3 limes, 1 petit piment, oignons nouveaux, coriandre, sel poivre et huile d’olive. Couper le ahi en dé et le faire mariner env. 30min dans le jus de…
Birdees Zwetschgen/Feigen Chutney
Wir haben soviele Feigen im Garten, dass ich ein süsssaures Chutney damit hergestellt habe. Zwetschgen und Ginger waren auch vorhanden, somit versuchte ich das berühmte Chutney von Armin aus dem Baseltor in Solothurn “nachzubauen”. Bin zufrieden mit dem Resultat. Eignet sich gut zu Currys und…
japanese pumpkin “Hokkaido”
now i can buy japanese pumpkin called “Hokkaido” im bio shop or market. for z’vieri, i made pumpkin + raisin muffin. (but it looks like not so muffin…) cooked pumpkin japanese style -かぼちゃの焚いたん- pumpkin, sugar, dashi, soya sauce and mirin. cooked until pumpikn soft.…
spinach Gomaae
spinach gomaae -ほうれんそうのごま和え- spinach, soya souce, sesami, sesami paste, sugar and dashi (japanese fish soup) typical japanese side dish (called Okazu). it was popular menu among canadian when i was working in vancouver.
Fresh gnocchi
The menu tonight was a tomato soup homemade gnocchi alla burro e salvia and baked ricotta. The gnocchi turned out very nice but unfortunately we dropped 1/3 of them (together with a bowl of water…)
Aubergine caviar and poor man patatoes
With the pulpo we served poor man potatoes (cooked with pepers and bay leaves) and aubergine caviar.
Pulpo alla Locatelli
Pulpo alla Locatelli was on the menu yesterday. Very simple and incredibly nice. Heat some olive-oil add 3 whole garlic cloves, a handful of flat leaf parsley and the pulpo. Let it simmer on very low heat for a good hour – et voila. Tender…