Seasonalproduce

The one with the pile of Fennel

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Yay! Back in business, to make a long story short: drove over my phone, had to find a decent replacement because I’m quite the phone snob. Obviously the phone was beyond repair so I got an exchange. There that’s done!

I hope you all got to spend Christmas celebrations with your loved ones around the table. We had a few festive meals so needless to say we’re craving food that doesn’t shout out -sauce,meat, stuffed turkey and sweet chutney’s- ( at least for a week, then i’ll be craving christmas food again)

So with 5 fennels I had to be a bit more inventive than to serve steamed fennel or fennel soup... 

A few years ago we visited Marrakech and had dinner on the most beautiful terrace at Nomad. I still remember a squid dish with chargrilled fennel with tomato salsa and it was heaven. Whether it was the stunning view, the souk or the crisp night air it was one of those nights where you remember every detail.

Well, chargrilled fennel it is! 

Grilled Fennel, Barley and a delicious tangy avocado dressing

Serves 2 

INGREDIENTS 

  • 6 tbsp of unsweetend natural yoghurt
  • 1/2 avocado
  • 1 tbsp of Mustard
  • 1 tbsp of Canola oil
  • Lots of Black pepper
  • Generous amound of sea salt
  • 1/2 lemon
  • 2 small fennel
  • 2 cups of Barley or Millet
  • Fresh winter herbs (chervil, purslane, celery leaves)
  • Hot pepper flakes (duh)
  • 1/2 cup of walnuts

 

METHOD 

  • For the dressing, blend 1/2 avocado together with the yoghurt, mustard, squeeze of lemon, oil, salt and pepper.
  • Cook barley or Millet according to package instructions.  Add oil when cooked so it doesn’t stick together. Add lemon zest , salt and pepper.
  • Slice the fennel in two and rub generously with a mixture of oil, salt and pepper.  Grill for 2 minutes on each side. Make sure you have small fennels, those bombs at the supermarket aren’t really suitable for this dish as they’re a bit too chunky.
  • Crumble up the walnuts with your hands, or crush them under a plate. 
  • Plate up and drizzle some dressing over it together with hot pepper flakes, fresh herbs and walnuts.

Half the festivities done, yay for the second part!

Unless I kill my phone yet again, I’ll be back a bit sooner :-)

 

Love, 

 

Marie-Aline

 

 

The one with the snow

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Yeah, original title I can hear you think... it probably snowed in the whole northern hemisphere of the world and in 3/4 of that northern hemisphere it doesn’t really affect that much. Well, in Belgium it does... we’re not really used to it, myself included. I was lucky enough to have a very persistent ear infection(s) (yup something i would never say in any other situation) so I was off work but still had to make it to the doctor’s office.

In those 4 miles I managed to get stuck on a hill, sliding off multiple times (nearly shitting myself multiple times as well) before a lifesaver friend came and pulled me up the hill with his car...

Needless to say I did not leave the house for two days not only for the sake of my beloved ears but for Julien’s patience as well.

Not much else to do than to make soup but the noodle kind!

Since we’re picking up our veggies at the local organic farm I’m much more aware of seasonal produce. So instead of copying my favourite korean and other asian recipes, I prefer to have our own seasonal twist on them.

* ok we still don’t grow sesame/nori herbs or chili’s but you get where I’m going :-)

** if you cannot find sugar loaf chicory, cabbage will do as well

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Serves 2 + a leftover lunch :-)

INGREDIENTS

  • 7 cups of chicken ( vegetable stock - Vegan)
  • 1 medium size carrot
  • 1 leek with the greenest part cut off
  • 3 large leafs of Sugarloaf chicory
  • 1 tbsp of Sesame oil
  • 1 clove of garlic
  • 1 cup of Udon noodles
  • 1 tbsp of Nori/roasted Sesame rice seasoning
  • 1 spring onion
  • 1/2 of red chili

METHOD

Get your (chicken)stock up to a boil, in the meantime cut carrot, leek and chicory into julienne stripes. Add to boiling stock and leave to simmer for about 10 minutes, at 7 minutes add chopped garlic and Udon noodles.

Take off the heat and add sesame oil, serve in bowls and add  chopped spring onion and chili.

Depending on how salty your stock or rice seasoning is you can still add some soy sauce.

There we go! Serve with some kimchi on the side (duh...) and chuck it into your last spoons of stock... heaven!

love,

Marie-Aline