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Buckwheat dumplings.
// Steamed buckwheat dumplings with beetroot and carrot greens. A bit delicate to handle, but worth it. Cutlery is not a vital necessity, in general. Things have textures. Peas, potatoes, lettuce.
// Split-pea and salvaged potato gnocchi, in lettuce coulis (other name for lettuce which has gone soft, blended, seasonned and just heated, actually very good). Savoury porridges. (Reinventing scottish heritage)
// Oats with cooked and raw grated carrots, cheese and nuts, with lentils and herbs, slavic-style with walnuts, cream and carrots, scots-tibetan-style with ground Darjeeling tea and slated butter. Would you ever say that rice cooked in water is bland? Why this isn't more popular is a mystery to me — prep time: from 5 min on, taking your time, versality index: very high, ecological footprint and price: very low. Also, possible to make without a kitchen, say with canned legumes or raw veg and simply soaked oats (in boiled water preferably but not essential, you just need to wait longer otherwise). Poetry link: (amongst others) 'Escapade'. Turnip 'ravioli'.
// Quickly fried turnip slivers, ricotta, rosemary, mushroom and a bit of turnip filling, cheese. Most of learn to appreciate the bitterness of coffe, no? 'Rhubarb highlander'. (More Scottish reconnection.)
// Oat 'digestion' biscuit, whisky almond cream, buttered rhubarb compote. Could have made any category really; here not as waste, but for a different way of doing things, and imagining how to bring together foodstuffs from a same place (and with minimal sugar): oats, butter, rhubarb, whisky. Next time, with hazelnuts instead of almonds... |
Buckwheat dumpling dough flatbread.
// Hot-water dough, the next day, pan-fried with butter. Still delicate to handle but excellent. Why do we absolutely want to eat risen bread which is gluten-free, and at the same time crave naans in Indian restaurants? Maybe we could just be happy with naan-style flatbreads at home, perfectly easy to make with any gluten-free powder... 'Purée Mouseline'
// Instant purée, old of a few years, gnocchi, leek greens, mushrooms. COVID-confinement make-do which did well. Buckwheat pasta and aïoli.
// Self-explanatory. Aïoli the traditionnal way, just garlic, salt, olive oil, a pestle and mortar, and elbow grease. Freshly ground buckwheat flour is not essential... It does have a much more distinctive flavour though. Carrot ribbons.
// Any degree of cooking works. Excellent with cinnamon, fresh ginger, nutmeg, cloves, fresh herbs and some sesame seeds. And very chopstick-friendly. Spaghetti is not the only thing in the world. |