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Easy Sushi
emointhekitchen “Fujiwara no Asahira (917 – 974)had problems with obesity and asked his doctor how to lose weight. He was told to eat pickled rice in water in summer and boiled rice in winter. So he ate pickled watermelon and sweet sushi as a side dish, but in the end, he did not lose weight, because he ate too much.” Konjaku Monogatarishū Heian period (794–1185) Konjaku Monogatarishū, Volume 28, Episode 23 Uji Shūi Monogatari, Episode 94 (Volume 7, Episode 3) In China, the character for “sushi” dates back to the 3rd to 5th century BC. However, historical records show that sushi was not popular in ancient China and was considered…
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Emma’s Soft Egg with Cucumber
emointhekitchen When the weather is hot, Emma likes to eat this kind of fresh boiled eggs. It is easy to prepare, fresh and fragrant. Her delicious and nutritious eggs are packed with vitamins! You will need: 2 soft-boiled egg 0.5 cucumber parsley Hot Madras Curry salt and red pepper Procedure: Separately, boil the eggs in water until soft and peel them. Drain them in cold water. Add half the eggs, curry powder, salt and pepper. Prepare side dishes, mostly pickled cucumbers cut lengthwise and sliced. Season with chopped parsley to taste. Egg – Property – Sweet, neutral; lung, stomach and spleen meridians entered. Actions – Nourish yin and moisten dryness,…
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Brinjal (Aubergine) pickle
emointhekitchen Hello cooking lovers! Today we will delve into the wonderful world of making Indian brinjal pickle, also known as aubergine pickle. This pickle can also be made from raw aubergine if it ripens in the sun. Since we don’t have good sunlight here, I fried it. Both have a unique taste. The spice level can be increased or decreased according to your taste. You will need: 3 cups aubergine 1 tablespoons ginger powder 2 cloves garlic 2 tablespoons mustard powder 1 tablespoon cumin powder 1/2 cup Balsamic vinegar 2 tablespoons tamarind 2 tablespoons turmeric powder taste salt taste sugar 2 tablespoons red chilli powder 3 curry leaves 3 dry…
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Grilled Aubergine
emointhekitchen Roasted aubergine, also known as eggplant, is a delicious and versatile dish that can be enjoyed as a main course or a side dish. In this recipe, I’ll show you how to make a flavorful roasted aubergine dish with tahini, and a few other ingredients. We need: ½ cup tahini 2 lemon juice salt pepper ½ cup water 2 aubergine olive oil 1 tablespoon Za’atar soy sauce sunflower seeds mint basil leaves Procedure: Preheat the oven to 200°C (400°F). Cut two large aubergines lengthwise. Criss-cross pattern using a sharp knife. Drizzle a little olive oil over the cut sides of the aubergine and season with salt and pepper and…
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Millet & eggs
emointhekitchen Millet Autumn is a season that holds great significance in TCM. Recommends conserving and nourishing the body’s energy during autumn in preparation for the colder months ahead. It recommends specific foods and herbs to support the body during this season. Millet is a grain highly valued in TCM for its ability to harmonize the body’s spleen and stomach or vital energy. Millet can be incorporated into the diet in various ways, for example in porridges, soups or as a substitute for rice in dishes. Eggs Eggs are another important food during autumn. In TCM, they considered eggs to have a nourishing and soothing effect on the body. Eggs are…
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Falafel
emointhekitchen If you’ve never had the pleasure of sinking your teeth into a warm, crispy falafel, then you are truly missing out. Picture this – a flavorful blend of chickpeas, herbs, and spices, formed into little patties and deep-fried to perfection. The result? A heavenly bite that is crispy on the outside and soft and flavorful on the inside. Whether you enjoy your falafel stuffed inside warm pita bread, drizzled with tahini sauce and topped with crispy lettuce and tomatoes, or served alongside a refreshing side of hummus and tabbouleh, falafel is a versatile dish that never fails to bring a smile to your face. You will need: 1 cup…
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Omelette in Basturma
emointhekitchen Basturma is a traditional dried beef that’s been seasoned and cured with a mouthwatering blend of spices. It’s like a flavour explosion in your mouth! The process of making basturma involves marinating the beef in a mixture of garlic, cayenne pepper, paprika, and other secret spices, before drying and ageing it for several weeks. The result is a tender, flavorful meat that’s perfect for snacking on its own or adding to sandwiches and salads. In Armenia, basturma is a beloved staple and an integral part of their culinary heritage. It’s often enjoyed with a side of fresh bread, cheese, and pickles. Trust me, once you try it, you’ll be…
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Kogomi (Fiddlehead fern)
emointhekitchen 《本草纲目》：“蕨处处山中有之。二三月生芽，拳曲状如小儿拳。其茎嫩时采取，以灰汤煮去涎滑，晒干作蔬，味甘滑，亦可醋食。” “Compendium of Materia Medica”: “There are ferns everywhere in the mountains. Buds are born in February and March, and their fists are like children’s fists. The stems are taken when they are tender, boiled in ash soup to remove the saliva, and dried as vegetables. It tastes sweet and smooth, and can also be eaten with vinegar.” Li Shizhen said: (1518 -1593 – Ming dynasty) Fiddlehead fern (ostrich fern; Kogomi; Matteuccia struthiopteris; こごみ; 荚果蕨; Pérovník pštrosí) is collected throughout Japan and also in other Asian areas where it is considered a delicacy. It grows in moist areas from spring to early summer and is often eaten as a…
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Vegetable Jelly
emointhekitchen Vegetable jelly is a unique and tasty treat that is made by combining spinach juice and pea flour. It’s the perfect balance of healthy and delicious! Now, you might be wondering how this amazing creation came about. Well, in China, there is a long history of using vegetables in desserts. They believe in the concept of balance and incorporating wholesome ingredients into their meals and treats. So, vegetable jelly is just another example of their culinary creativity. You will need: pea flour spinach juice soy sauce sesame seeds, chilli sauce, olive oil, garlic Apple cider vinegar salt Procedure: Measure out 100 grams of pea flour. Add 200 grams of…
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Sephardic Spinach Pie
emointhekitchen Sephardic Jews Sephardic Jews are a group of Jews who have their origins in the Iberian Peninsula. They are also sometimes called Spanish and Portuguese Jews. Sephardic Jews have a long and rich history, and they have made significant contributions to Jewish culture and tradition. Sephardic Jews have a unique way of celebrating holidays and lifecycle events. Their customs are a blend of Jewish, Spanish, and Portuguese traditions. One of the most well-known Sephardic Jewish traditions is the Passover Seder. The Sephardic Passover Seder is often quite different from the Ashkenazi Passover Seder. Sephardic Jews are known for their delicious food. Susan Barocas is an award-winning writer, chef, cooking…
