Tag Archives: Broad Beans

Vegan French Cuisine: Quinoa, Green Vegetables & Vanilla

Spring is coming fast (at least in Japan!) and whatever your culinary priorities, all kinds of green vegetables are coming around the corner!
Here, in Shizuoka especially, broad beans, corgettes/zucchinis and broad beans are readily available!

Quinoa with Green Vegetables and Vanilla!

INGREDIENTS: for 6 persons

-Quinoa: 250 g
-Young spinach sprouts (small leaves): a fistful
-Zucchini/Courgette: 1 small green and firm
-Broad beans (fesh!): 500 g (pods included)
-Vanilla: 1 pod
-Salt (fleur de sel if possible), black pepper (ground): to taste
-Olive oil (EV): 80 ml/cc


-Cook the quinoa al dente in lightly salted water.
Cool it under running cold water. Drain well.

– Take broad beans out of their pods and drop into boiling water for 30 seconds. Cool them under cold running water. Delicately peel them.

-Cook the broad beans again in slightly salted water for 3 minutes just under boiling temperature. Cool under cold running water. Drain well and put aside.

-Wash then cut the zucchimi/courgette in small pieces. Wash and drain well the spinach sprouts.

-Cut the vanilla pod along ts length and take flesh/seeds out with the point of a knife and mix with the olive oil in a small bowl.

-In a large bowl mix all the vegetables and then the vanilla sauce.
Leave inside refrigerator for at least 1 hour.

-Before serving, add a little salt and plenty of pepper.

-Drink a white sparkling wine with it!

Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven, Fuji Mama, Great Teacher Sato

Please check the new postings at:
sake, shochu and sushi, Easy Does It Recipes

French Cuisine: Salmon Parmentier and Broad Beans Hash


Salmon and broad beans can be found on the plates and tables at homes and restaurants almost everywhere in the World.
Here is an easy recipe I found in my notes. It was both inspired by Japanese and French Cuisines, but definitely with a twist of the latter:

Parmentier de Saumon et Puree de Feves/Salmon Parmentier and Broad beans Hash!

INGREDIENTS:For 4 persons

-Salmon fillet (skin peeled off): 400 g
-Broad beans (peeled): 500 g
-Unsalted Butter 50g
-Hazlenut powder: 4 tablespoons
-Seasme oil: a few drops
-Ground pepper and fine salt


-Preheat oven to 210 degrees Celsius
Put the salmon on an oven dish. Sprinkle with salt and pepper.
Cover a piece of foil paper and bake for 15 minutes

-During that time Heat a big pan full of salte water and cook the broad beans for 5~6 minutes.
Take care not to overcook!

-Drain the broad n\beans and mash them roughly witha fork inside a bowl. Add a few dops of seasme opil and a little pepper and mix.

-Fiil 4 glass cups with the broad beans has, then add the cooked salmon (after having brol\ken it into large flakes).

-Sprinkle the hazlenut powder over the top. Add a dollop of butteron top.
Grill it in the oven so as to gratine it for a few minutes.

Serve with a sprig or two of flat Italian parsley.

NOTE: Keep a few whole broad beans and mix them with the hash for better effect!

-Accompany it with a wine from my home:: Rully white (Cote Chalonnaise)!

Please check the new postings at:
sake, shochu and sushi


French Cuisine: Broad Beans, Parmegiano & Basil Clafoutis


Clafoutis are not all desserts. The recipe can be easily adapted to vegetables and others. Living in Japan it is a bit reminiscent of tamagoyaki!
Here is another simple French recipe with a long name:
Clafoutis de Fevettes au Parmesan et Basilic
Broad Beans, Parmegiano & Basil Clafoutis!

INGREDIENTS: fro 4~6 persons

-Broad beans (choose them small): 500 g
-Eggs: 4
-Milk: 200 ml
-Fresh cream: 100 ml
-Grated Parmegiano Cheese: 70 g
-Flour: 2 tablespoons
-Sweet basil: a small bunch (finely chopped)
-Salt: a pinch
-Grated nutmeg: a pinch
-Freshly ground white pepper


-Pre-heat oven to 160 degrees Celsius

-Drop the brad beans in a big pan of boiling salted water and cook for only a minute. Strain immediately and cool under running cold water. Drain again and put aside.

-In a large bowl break the eggs. Add milk and fresh cream. Strongly beat into an omelette.

-Add salt, flour, parmegiano, nutmeg, pepper and basil. Mix well. add brad beans.

-Butter the inside of a clafoutis dish.
Pour in the broad beans mixture.
Put inside oven immediately and bake for 35 minutes.

-Serve hot or cold with a roquette salad.

-Best appreciated with sparkling rose wine!

Please check the new postings at:
sake, shochu and sushi