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Summer Soba

Cold Soba (Buckwheat noodles) are a traditional Japanese summer dish. I replaced the traditional soy-and-vinegar dipping sauce with a sesame sauce I tried last year in Singapore though, and added a bunch of fresh vegetables to be dipped alongside the noodles.

For the sauce I used Tahini, which is basically just ground sesame seeds, as a base. It’s not technically Japanese but it makes working with the sauce a lot easier.

Sesame dipping sauce
2-3tsp Tahini
½tsp soy sauce
½tsp rice wine vinegar
½-1tsp grated ginger (I love ginger so I added a lot – it’s not necessary though)
2Tsp. water (I used the water from boiling the soba for flavour)
Optional: Some ground chili or Szechuan pepper.
Mix ingredients thoroughly, serve chilled.

Serve with soba, chopped spring onions, and whatever other veggies you like. I had tofu, sliced radishes, sliced sugar snaps and some wakame salad on the side. Yum!

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It’s been too long since I posted a pie recipe, I feel. Let me remedy that.

This pie is a recipe that I adapted from the medieval recipe for Torta of Herbs in the Month of May, and I think that it works just as well as a savoury entree or main dish as for a sweet dessert. Personally, I prefer the savoury version, substitute my own favourite herbs and reduce the sugar in it, so here’s my personal recipe:

Spring tarte

For the pie shell: 2 cups of flour and 1 cup of rolled oats, 150g (salted) butter, a dash of water.
Makes a standard pie shell, but the oats give the whole thing an interesting bite! If the dough doesn’t want to come together, add a bit more flour or reduce the amount of oats.

For the filling:
2-3 eggs (depending on size)
2Tsp. thick Turkish yoghurt
ca. 75g yellow cheese (Gouda works well)
1 big handful of fresh herbs of your choice, e.g.:
– Basil
– Mint
– Oregano
– Parsley
1tsp. honey.
Grind the cheese in the blender first, then add the rest of the ingredients and blend until the herbs are chopped fine. Pour out into your pre-baked pie crust and bake at 200C for ca. 20 minutes (or until done).
For a sweet variant add grated ginger and more honey/sugar, and perhaps replace the yoghurt and yellow cheese with some sort of fresh cheese or cream cheese.
Enjoy!

Bento #358

A simple bento with Korean mixed grains (different types of rice and barley, and millet) decorated with a cherry tomato, chili cheese tops from the freezer, sliced sugar snap peas, spring onion, radishes, oregano sprigs and olives on a large basil leaf.

The 15-grain mix I got from a Korean store is expensive but delicious! I do think it is better fresh though – quite a bit of the delicious nutty flavour got lost when I rewarmed the bento.

Happy Easter!

Wishing you all a lovely Easter, a few days of rest and relaxation and a fantastic time!

Bento #357

Simple soup bento, made in the morning:
Sweet potato, potato and carrot curry “soup” with cress on top, homemade scone, sundried tomatoes, raisins, chocolate, and butter in a kitty container.

Bento #356

I saw these the other day and just had to try making them for bento :) Sadly mine didn’t get as perfect – I shall have to work on my technique for not letting half the egg run out under the pepper, and I couldn’t let the yolk stay runny as it has to keep until tomorrow – but they certainly will be tasty!

Bulgur with spring onions, parsley, sundried tomatoes and bell pepper pieces, bell pepper ring with a fried egg inside and spring onion decoration, Brie poppers, grapes and “bamboo shoots” candy. More parsley as decoration.

BF’s box:

Bento #355

Rice with furikake (actually a chazuke mix, but it’s quite mild in flavour and I’m letting the moisture of the rice soften the dried ume and tofu), kimchi dumplings, tamagoyaki, cucumber, red bell pepper and some tiny grapes on parsley.

I’m probably going to eat this tomorrow (lunch date today) but I had to use my bento mojo to make a box, so I will stash it in the work fridge.