gardening……japanese buckwheat noodles with spinach and miso

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
coconut oil

a frying pan for roasting the pine nuts and baking the mushrooms
a cooking pan for boiling the noodles
Food processor
a cutting board and a sharp knife

Lets begin…
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
enjoy せていただき

Pilaf with rooibos tea and walnutes……kurumu iri chameshi

Wow the trip to Japan is getting closer and closer, and the places where to go are now more fixed. I am looking forward to go. Last I met a girl from  my old job, we talked about Japan. She was there like 3 years ago and she said it’s so beautiful the people are friendly and willing to help even if they cannot speak English. Camping is nice and cheap, but other things in Japan are expensive and you must definitely take a JR pass (a Japan railway pass).
We are going to take a JR-pass because we want to travel from Tokyo to Hiroshima (and other places in-between) and back another route taking the Island what is close to Hiroshima and go back to Tokyo were will we fly back to Amsterdam. In the meanwhile I also make the mood by making Japanese food and drink Japanese beer. Yes I am ready to go for 1 month! I am curious how the children will like it!
Anyway here is a Japanese meal I made, I used it together with some parsnip and carrot (with garlic) straight from the oven.
The recipe is from the book Fresh Japanese by Yasuko Fukuoka.

The ingredients for the pilaf (2 persons)
225 gram rice
1,2 decilitre dashi (bouillon out of wakame)
1,2 decilitre of rooibos tea
25 millilitre soy sauce
25 millilitre sake
10 gram of washed arame and dried after (I used wakame seaweed)
1/2 tablespoon of walnut oil
75 gram of walnuts in little pieces
Some Celtic seasalt

a frying pan
a cooking pan
a nutcracker

How to begin
Cook the rice with the rooibostea,soy sauce, sake, arame and dashi, for the minutes you have to cook the rice (I used 45 minute rice) look sometimes into the pan, if it’s too dry poor in some dashi if this happens, the rice must be make a crunchy noise at the 40 minutes, so now it’s ready. In the meanwhile you can crack the walnuts out of their shell, roast them on a low fire in a greasy frying pan, sprinkle with some Celtic sea salt.
Time to mix the rice together with the walnuts, your dish is ready

Enjoy せていただき

Stormy weather…….adukibean-pie

Already time for another Japanese recipe, again from the book written by Yasuko fukuoka (Fresh Japanese)
While the wind is blowing outside, really stormy, I am enjoying the taste of the pie I didn’t imagine it could have a nice taste. Beans are really beans and more savoury, why would you put this in a pie?
In the midday I crashed all the nuts I had laying here, and they were many little hazelnuts and I needed 150 gram, but the time was to be in the house, with the children singing children songs and hearing the woooossh outside!Oh and I didn’t make the 150 gram so I put some sesame seed instead of the nuts, it was a success
Anyway you must try this at home, it is easy to make and I even made my own puffed rice, recipe you will find also!

Ingredients for the adukibean-pie  (anko to kinomi pai)For the filling
200 gram of cooked adukibeans (I used dried ones I soaked overnight and cooked for 1 1/2 hour)
2 decilitre water
80 grams of rice syrup (she used sugar)
150 grams of roasted mixed nuts finally chopped (I used hazelnuts, almonds and sesame seed)     For the crust
50 grams of oat flakes
20 grams of puffed rice*
2 1/2 tablespoon of water
3 tablespoons of rice syrup
1 teaspoon vegetable oil
1/2 teaspoon of Himalaya salt
80 gram of spelt meal (she used flour)

a saucepan with some oil
a spring 20 cm diameter
a cooking pan for cooking the beans
a bowl
a frying pan
food processor
an oven
a skinner

How to begin…..
You must crush/shell the nuts? do this first and roast them immediately in a frying pan and set aside
First you cook the beans (after they are cooked 1 1/2 hour) in 2 decilitre water, poor in the rice syrup and stir well. Put the fire higher and throw in the salt, make it like a creamy mass. Put the fire of when this happened.

Time to make the crust get the oat flakes and puffed rice and put them in the food processor and crush them in smaller parts, not too small when it getting like crumble dough.
Get the bowl and poor in the rice syrup,2 1/2 tablespoon of water, oil,salt. Mix well. When it’s mixed well poor in the oat flakes and puffed rice and mix again well till it’s like a dough set aside for ten minutes.

Get the spring and oil the spring, the dough you put in the spring and make also some sides with the dough, so you get a ‘tray’. You do this with your fingers.Bake the crust for 15 minutes in a oven at 230 degrees Celsius.

When the crust is ready, take the crust out of the spring, put in the adukibean mixture and sprinkle with the nuts!
I can say enjoy this with some nice Japanese green tea.

*puffed rice
Get some rice (in this recipe 20 grams) I took dessert rice, put I am sure you can do with all rice. Cook the rice in water, till the rice is soft and ready to be eaten.
But no, you won’t eat it. You will dry the rice (I had to bake a bread in the oven so I putted the rice in the oven, you can also wait a day and put the rice into the sun)
When the rice is dry again, you get a saucepan, put in some oil for frying and get a skinner where you put the rice on, when the oil is 175 degrees Celsius, you put in the rice very shortly. You see the rice is getting twice as big, don’t let them turn brown! Take out when they aren’t growing any more. Now you have puffed rice, very easy to make

Saturday relaxing day…..steamed turnips with misonuts

nice a Saturday without stress, without planning without appointments. Today was a relaxing day. Kaya was at grandma her house and I was alone with Yvi, so slept for  3 hours in the midday enjoyed some music, made some fresh bread. looked into a new cooking book got as a present from grandma. A book with nice recipes, great to try when it’s my birthday…
But last I tried something out of a Japanese cooking book (one week ago), I got it from the library, good way to get used to some Japanese food, and as I promised I would make some more Japanese food. so here you are…I used instead of parmesan, the vegan version, the noble yeast flakes

Steamed turnips with misonuts (4 persons) kabu no furohuki*
8-12 little turnips
1 litre of dashi (bouillon/stock made from kombu)**
2 teaspoons of soy sauce
250 gram of spinach (I used carrots and some leaves of bok choy)
3 tablespoons of brown or white miso
1 tablespoon of mirin
1 1/2 tablespoon of sake
50 grams of unsalted mixed nuts  (I used only almonds)
1 tablespoon of noble yeast flakes

a knife
a cooking pan
a saucepan
a colander(for steaming bok choy)
a mortar or food processor to grind the nuts in little pieces
a plate

Lets begin……
Make sure you make the dashi first.
Wash the turnips and get the peel of (I let the peel on at some turnips because they are organic and washed very well). Get of the tops (and put them on a plate, it will be later the lid of the turnips) make a hole in the turnips to put in the nut mixture later, I did this with a sharp knife and cut out a whole because with a spoon it was too difficult, turnips are very hard of structure.
Get a cooking pan and poor in the dashi, turnips and soy sauce and bring it to a boil. Lower down the heat and  boil them till they are glassy.Get them out of the pan and put on a plate, be sure you will keep them warm (maybe put them under a cloth)

In the pan with the dashi you can cook the carrots for 10 minutes (till they are soft) and steam the bok choy for a short time (till they are softer, like 4 minutes ) I always to this with a colander on top of the cooking pan and on top of the colander a lid.(if they are ready before you are ready with the mixture keep it warm till serve)

In the meanwhile you can make the nut mixture, get a sauce pan and poor in the mirin and sake bring it to a boil and put the heat of and stir in the miso till it’s smooth. I did the miso at last, because they told me the vitamins and minerals will be destroyed if you cook miso.

Time to put in the last ingredients into the saucepan, stir in the nuts and noble yeast flakes.
Lets get the turnips and fill them with this mixture, put the filled turnips under a preheated grill till the filling is bubbling. (I didn’t had a grill I put them short into the preheated oven)
Now the finishing touch, get the carrots and bok choy, decorate your plate on a nice way and put the turnips also on the plate with the tops of the turnips as lids to give the meal a nice look.


*recipe from Yasuko Fukuoka from the book fresh Japanese


**for the dashi stock
Dashi stock for 3 cups

3,5 cups of water
kombu kelp, 10 by 5 centimetres

Make the dashi stock, it will take one hour! Get three pieces of kombu (kelp), wash it with a damp cloth, soak them after for one hour with 3,5 cups of water in a bowl! Bring the stock to a boil and get out the kombu, now it is ready to use

feeling a beauty again…and nasu to piman no age-bitashi

1 pm, a date at a beauty centre! It was so relaxing, she did my face, my eyebrows, make me really feel relax.
Now after the treatment I feel like a beauty face is soft as silk and my eyebrows has the perfect shape!
I let you know I don’t go often maybe once a year, but I wish I could do this more.
After, I went home and immediately started cooking, now I was making a side-dish. But I must say I didn’t really liked it when I ate it, it was too greasy, I had the feeling of getting a acute vein obstruction, while I let the oil drip into the kitchen paper andit has no special taste.
But still I wanted to put it on the blog to complete my Hema Parekh week because it was from her cookbook! Maybe I did something wrong, or it’s just not my taste! Anyway this is a side-dish

the recipe for nasu to piman no age-bitashi/ marinated egg-plant and bell peppers (4 persons)*
the ingredients for the bowl
4 small egg plants cut into quarters and slices very thin
3 green bell peppers, sliced very thin
3 shallots slices very thin
1 medium tomato, peeled (if you cut on top a cross, not to deep and put in hot water for 1 minutes, you can get of the peel very easy)and cut in bite-sized cubes
vegetable oil for frying

for the marinate
2 teaspoons of vegetable oil
1 clove of garlic, finely chopped
2 tablespoons of rice vinegar
3/4 teaspoon of Himalayan salt
1 teaspoon of black pepper, freshly ground

a frying pan
a cooking pan
a bowl
a knife
kitchen paper
slotted spoon

We begin….
Just cut all the ingredients, The egg plant and the green bell pepper you are going to fry in the frying pan. Heat the oil to 175 degrees Celsius, and put in the egg plants and green bell peppers fry for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.

So while the oil is dripping from the egg plant and green bell peppers, you can make the marinade.
Get a bowl and mix all the ingredients together. Set aside

Probably the egg plant and green bell peppers are dripped out, put them in a bowl. On top you add the tomato and the onion. Poor over the mixture the marinate. Allow to stand for 10 minutes before serving.
Can be served at room temperature or chilled she says! This is a side-dish

Hope you like!ボナペティ
*recipe from Hema Parekh (the Asian vegan kitchen)

queen becomes king…..and okonomiyaki

Happy queens-day, the Netherlands celebrate today their last queens-day, free market, party and…..the throne change. Our queen gave the throne to her son, so next year it’s going to be a kings-day. Amsterdam will be very crowded today, I didn’t want to come in the city centre, but here in north of Amsterdam, my friend and I bought already too much on the free market, a tractor for the kids, a jacket for me, kitchentools for the kids, clothes for the kids a brownie for my friend and so on.
So pancakes was really fitting in todays program, but of course no normal Dutch pancake, but a Japanese pancake okonomiyaki, a vegetable pancake.
Again thanks to Hema, I must say you need a lot of ingredients but it isn’t hard to make keep your head at what you are doing.

Ingredients for the okonomiyaki, or the vegetable pancakes for 2 persons (she said for 4 persons)*
for the dashi stock
Dashi stock for 3 cups
3,5 cups of water
kombu kelp, 10 by 5 centimetres
for the pancakes
2 cups of all-purpose flour
1/2 teaspoon of baking powder
1 cup of dashi stock
2 teaspoons of white miso
1 tablespoon of mirin
1 tablespoon of sake
2 cups of Chinese cabbage finally shredded
4 frsh shiitake mushrooms, finely sliced
4 scallions finally sliced
2 tablespoons of pickled ginger cut in pieces
salt to taste
1/4 teaspoon ground white pepper
sunflower oil for frying
1 sheet nori seaweed, toasted and cut into fine strips (hold the sheet over the gas of the stove until it crisps (do not touch the flame otherwise the sheet will burn)

for the sauce1/2 cup of dashi stock
1/2 teaspoon potato strach
4 tablespoon of tomato ketchup
1/4 teaspoon of mustard
2 tablespoons of soy sauce
1/2 teaspoon of grated garlic
1/2 teaspoon of grated ginger
2 tablespoons of rice syrup (she said castor sugar)
1 tablespoon of rice vinegar
1 tablespoon of mirin

for the tofu mayonnaise
200 gram of silken tofu
4 tablespoons of vegetable oil
4 tablespoons of white miso
1 tablespoon of white sesame seeds, roasted
2 tablespoons of lemon juice
2 tablespoons of rice vinegar
1/4 teaspoon of ground white pepper
1 teaspoon of Celtic seasalt

a food processor
a frying pan
a bowl to make the stock
a spoon
a knife
a sauce pan
two bowls for mixing

Looks difficult but it isn’t…lets start..
so first make the dashi stock, it will take one hour! Get three pieces of kombu (kelp), wash it with a damp cloth, soak them after for one hour with 3,5 cups of water in a bowl!

In the meanwhile you can prepare the ingredients for the pancakes, cut every vegetable, mushroom, ginger and so on, set aside.
Mix in a bowl the all-purpose flour together with the baking powder and set aside.

Let’s make the tofu mayonnaise,roast the sesame seeds in the frying pan without oil, and now put all the ingredients (silken tofu, mirin,oil,lemon juice, pepper, salt , miso and sesame seeds) in the food processor blend until smooth. Put them in a aircontainer in the fridge  so it’s ready for use (you can store it for 3-4 days)

Time to prepare the sauce, put every ingredient in a small sauce pan (the starch, tomato ketchup,mustard,soy sauce, garlic, ginger, syrup, mirin and vinegar) set aside the stock you will poor in it when it’s ready!

Ok the stock will be ready now! Lets make the vegetable pancakes! Get a bowl and combine the mirin, sake, miso and dashi stock.Add the flour/baking powder together with the bowl you just made. Mix well! Stir in the cabbage, shiitake, scallions and pickled ginger. Season with salt and pepper. now you will have a dough!
Get a frying pan and heat with some oil, now it’s time to make the pancakes. She made four pancakes out of this dough, so take 1/4th of the dough put in the frying pan and make a thick pancake from this dough, bake om both sides for 3-4 minutes at each side. They must be golden brown. Finish the dough and put the pancakes on one plate.

Let’s make the sauce, get the saucepan poor in the dashi stock and bring to a boil simmer for 4 minutes and you will see the sauce is getting thicker!

Now let’s make the 4 plates!
Get a pancake, take a tablespoon of sauce spread this on the pancake with a brush, garnish with some roasted nori and some mayonnaise

Day 4 complete!

*recipe from Hema Parekh (the Asian vegan kitchen)

Making friends with sushi!!

Yesterday it was a great day, cycling, drinking a beer at ‘t twiske ( ) in Amsterdam with my friend Marjon, her dog Storm and of course my little baby Kaya Moon..Talking all the day about gardens, food and health! She said on facebook if she’s visiting me, she wanted to eat sushi, because she saw the amazing pictures from sushi I made earlier on facebook. Your wish is my command my lady 😉

So Marjon I discovered you are a real sushi-roller-queen, We made great looking and nice tasting sushi and what is so nice about can make a lot of variations, avocado’s cucumber, shitake, just what you like : ). Use your imagination and taste
Down here I put the recipe how we made the sushi…..and the rolling is just practising, everybody can make sushi.
Rolling is just like mediation…..








The ingredients of the sushi (4 persons)

2 steamed carrots cut in stripes
250 gram  chestnut mushrooms cut into little stripes and baked shortly in the oil
1 avocado cut into stripes
1/2 steamed zucchini cut into stripes
many sesame seeds roasted or raw (what you like)
3 leaves of bok choy steamed and cut in stripes.
carrot tops cut in little pieces
10 nori sheets
200 gram rice I used brown rice (or try quinoa or bulgur for a different taste)
sushi rice vinegar
100 gram tempeh
ume su

for the wasabi sauce

fresh ginger root zest  from cube like 5 cm big

the kitchentools!

a frying pan
a cooking pan
a wok
a wooden spoon
a lot of bowls
a place to store the rolled sushi something like a plate
a lot of helping hands (because it takes a lot of time)
some plastic to put on the bamboo-rollingmat


How to start.

Put in a cooking pan the rice together with some water, the brown rice will take 40 minutes to get ready. Use your kitchen timer and sometimes look in the pan if it isn’t burning or the water is totally lost (then poor some new water).

When the rice is boiling you can cut all the vegetables in stripes (+/- 3 cm) and put them in a colander closed with a lid above the boiling rice (now they will get steamed). It will take surround 10 minutes or when the vegetables are soft. Put them in different bowls so its easy to get when you are about to roll the sushi

In a meanwhile cut the tempeh also in big stripes and put some oil in the frying pan and bake till they are golden yellow, set aside to cool down and after make stripes about 3 cm.
Put also in a bowl

Then we make something with the carrot tops, you already cut them in little pieces. You get the wok and put a little water in it with 2 tablespoons of ume su. After you put the tops into the wok and set on a big fire (sauté) it will be ready when it’s darker green. Also this you want to have in a different bowl. (I have this recipe from my school)

Now roast the sesame seed in a frying pan without oil, stay close to it, when the pan is hot they get easily burned black….Put some of the seeds in the carrot tops and put some in a bowl.

I always put in the rice ( and after all this operations the rice will be ready), sesame seed and rice vinegar, I do this  with feeling and tasting so it’s up to you what you like. And be sure the rice is sticky

I think everything now is ready for the big action of rolling sushi!

So get a plastic paper and put it surround the bamboo-rollingmat. And your bowls of vegetables and 1 bowl with water for washing your fingers and close the nori-sheet

Put 1 nori sheet on top of it, but beware the smooth site must be on the plastic and the raw site you put the rice on. So now do almost on the whole sheet some thin layer of rice ( thin as possible keep about 5 cm on top free of rice.

Now you can use your imagination what taste do you like? for example but in the middle of the sheet some stripes avocado, carrot, bok choy and mushrooms.
And roll it with the bamboo-rollingmat ( I think you will find on you tube how to roll a sushi, maybe if I have enough time I shall make my own video 🙂 ). So lay the first roll away ( maybe on a plate?) and make like 9 more. When you are finished cut the roll in little pieces just like a sushi And here you are a real nice home-made sushi The carrot tops you can put on the sushi as garnish or put in the sushi whatever you like

You have also variations on the sushi. like the California roll (here the rice is outside of the sheet) You will cut the sheet in half put the raw side of the sheet on top and (you will roll the shortest side), put rice on it and of course let al little piece free of rice. After, you must put the rice-side down on the plastic. Lay in the middle some vegetables on the non rice side and then roll it again and voila here you are it’s nice for the looks!!!

the sauce

And now make the sauce, i taste the sauce every-time I make it so i cannot say how much paste and shoyu sauce i put in a bowl. Maybe you like the sharpness, you put more wasabi paste and less shoyu and a little bit of water and at the end you put the ginger root zest in it.

Now get some chopsticks, some wine and candles and enjoy your home-made, to be proud of sushi


ボナペティ/ enjoy your meal