Asian Inspired menu: Sweet & Sour vegetables and Kanten dessert

 Due to Covid we had some cancellations, so the with our small group we managed to take advantage of the lovely weather we walked to the allotment to pick the peppers (red, orange and green) to go with the carrots harvested from the home garden. 

The sweet & Sour vegetables with the  chinese 5 spice went well with the rice.

And the fresh taste of the Kanten made a lovely end to our lunch.

We had a enough for Hiroe to take a couple of dishes home to share with her children, for whom this was their favourite dessert.

Japanese inspired meal

Last week Irina spoke about another fermented food that she liked very much but only the Japanese friends seem to know. Natto.  They tried to explain what it smelled and tasted like, and to be honest they did not sell it well. Apparently it smelled and had an acquired taste.  Sounded interesting though and we all wanted to try it so Erika very kindly brought some for us to use today.

We made a egg fried rice with Natto, cabbage, carrot, garlic topped with pea shoots and some soya sauce. We all loved it.

To start our meal we had this beetroot, feta and radish soup we sprinkled some sesame seeds on top and made it look very much in keeping with the rest of the meal.



As a dessert we made some Kanten, an agar dessert with tangerines and pineapple.


Today we also sowed, tomatoes in tea bags. This is an experiment as I saw it on FB. The seeds were from tomatoes we had eaten last autumn, so not sure how they will come up. Will write an update once I have more news