Short Sushi Ideas

Here are just a couple of quick sushi ideas. 

Vegetarians, look away, Matic also made salmon sushi (not me, I don't touch dead fishies)!

We served fresh sliced cucumbers with sesame on the side, along with tofu that's been grilled in soy sauce and sesame seeds (put the seeds on the pan first, the the tofu, flip it over and pour soy sauce over everything and serve), which I pretty much make every chance I get. We also put out ginger and wasabi, of course.

For the filling, we used avocado, marinated shitake mushrooms, cucumber, egg omllet and lots of seame! Some of them were filled with salmon and cucumber.

This was the first sushi that we made ourselves, so I hope it's recognizable!

Jana's Lunch

PLEASE excuse the gross pictures, they were taken in bad lighting on some ipod, since I was not at home to perk up the shots. Nevertheless, this is just to give you an idea, it is the recipe that counts.

One gloomy Saturday, I took the bus, bearing ecological vegetables, over to my boyfriend's mother's house to try out some recipes. We made lunch together, and this is what came out.

Potato Casserole

Spanish Potato Casserole

This is kind of an off-the-record recipe. I made it few weeks ago and although it has nothing to do with Jana or this post, it's still a casserole and very delicious!


INGREDIENTS
Potatoes (depends on how big they are, but I usually use about six)
2 Green peppers
1 Red pepper
2 onions
2 tomatoes


PROCESS
Slice up the onions and throw them onto a sizzling pan with some sesame oil (or coconut or whatever good oil you have at hand). Over that, throw the thinly slices potatoes.
Let this sizzle for about 20 minutes, stirring occasionally. About halfway through, throw in the peppers and tomatoes as well and cover it up.
When the potatoes have gotten softer, slide the contents of the pan into a baking dish and bake for 20min at 180 C.
Serve hot, with salad.

Vegan Pear Pie (absolutely GF!)

INGREDIENTS
150g ground hazelnuts
150g ground almonds
Raw chocolate powder
Cinnamon
2 eggs
Coconut oil
5 nice ripe pears


PROCESS
Simply mix together the ground nuts, add some cinnamon and a few spoonfuls of chocolate powder. The scoop in about 5 heaping teaspoon of coconut oil (or coconut butter, if you wish) and knead the dough with your bare hands hands. Then add in the two whisked eggs to bring the dough together.
Lay the dough out evenly on the bottom of your pie mold. In the middle, distribute the thinly pears evenly, as shown on the picture. Sprinkle the whole thing with chocolate and cinnamon and pop it in the over for 45min at 180 C.

Lunch Song:
Try A Little Tenderness- Otis Redding

Chocolate Mini Souffles (Salty Style)

   

This recipe is dedicated to my friend Neva, who inspired this recipe with her glorious Fondant Au Chocolat!

Prep time: 10 min

Baking time: 10 min

Makes: 8 mini-souflees (depending on how mini your ramekins are!)

GOOD TO KNOW

The key to a nice soufflé is very obvious. Simply DO NOT OPEN THE OVEN UNTIL THEY ARE DONE.  And they will- no matter how tempted or concerted you might be about their fragile fate- be done in 10 minutes. If you open the oven too early, the much admired soufflé puff will die down and you will get a flat mess resembling pudding (I speak from experience, sadly). There is no fork test, no poking or prodding or pounding or any other p-related activity of any kind. After ten minutes, carefully take them out and I recommend you carry them straight to the table, because sometimes the puff dies down while you're not watching! It's best to serve them hot and with whipped cream, berries, ice cream or sorbet. But don't worry: they will remain moist and gooey even the next day.

Why so much salt?

Because it brings out the chocolate flavor and spices things up a bit, without distracting from the creamy-chocolately taste of the soufflé. Be sure to taste the batter before you put the egg in. If you don't like it salty, add no more than a pinch.

Why mini?

Because small things are cuter (big culinary lesson!) and they look wonderful on the table, especially at parties. I like to use many ramekins of different sizes, which is just more party-ish.

INGREDIENTS

250 g dark chocolate (never use the powdered kind. Trust me, you need it creamy, not fake-powdery)

200 g butter

2 tablespoons salt (no joke.)

2 tablespoons buckwheat flour

3 eggs

PROCESS

Cut up the chocolate bars and butter sticks into chunks. Melt the chocolate and butter until you get a smooth, consistent viscous liquid. Add the salt and leave to cool off until warm. In the mean time, whisk the eggs, and when the butterchocolate is ready, pour them in. Still whisking or stirring slowly, add in the flour until completely mixed in. The batter should look something like this:

Transfer straight into the ramekins and bake for 10 minutes at 200°C.

BAKING SONG

I Feel It All - Feist

http://www.youtube.com/watch?v=l-iAS18rv68&ob=av2e