Great weather today, nice organic seeds, and great place to be….Yep for me a perfect begin of the day.
The project where I am involved (het Groene Huis=is in Dutch) which is getting better and better, the gardens for local people are getting more beautiful, everybody has his own way to fill in his or her garden.
I made a sun, in the middle of the garden (25m2) I have a round for sunflowers and beans, and on the sides I have the’ radiates’, I am so proud on this and the children love this place too.
Today there was even a tractor, because they had to plough the grass soccer fields, so we can begin to make a vegetable garden and so on. Many companies are involved with this project and I think this is becoming a great place to see how everything is growing what will come on our plates!
So today I was making a Japanese recipe based on a recipe from the book Fresh Japanese by Yasuko Fukuoka.
Ingredients for the buckwheat noodles with spinach and miso (2-4 persons)
800 gram of buckwheat noodles
300 gram of spinach
250 gram mushrooms (shitake will be the nicest probably)
40-60 gram of roasted pine nuts
1 decilitre olive oil
2 tablespoons dark miso paste
3 cloves of garlic minced
cress for garnish
a frying pan for roasting the pine nuts and baking the mushrooms
a cooking pan for boiling the noodles
a cutting board and a sharp knife
Get the frying pan and roast the pine nuts till they have a little tan, in the meanwhile boil the water for the noodles in the cooking pan.
Set aside the nuts if they are ok!
Get a cutting board and cut the mushrooms in slices, set aside. Wash the spinach and cut in pieces like 10 centimetres. leave on the cutting board.
get the food processor and put in the olive oil, misopaste, garlic, pine nuts (leave some aside for garnish and an handful of spinach. Mix and cut the ingredients, till it’s a smooth paste.
The water will be boiling now put in the noodles for 4 minutes….and after get the water out and put the noodles in a colander
Time to bake the mushrooms, put in some coconut oil in the pan and heat this up slowly, bake the mushrooms till they are shrinking, when this is happening put in the spinach and stir occasionally for 3 minutes or something like. The spinach must get tinier and glassy, but still crunchy.
When this all is ready, put the misopaste mixture together with the noodles and mix well. Get a plate and put the noodles on plate with some spinach/mushrooms, sprinkle with cress and pine nuts and the dinner is complete