Fenneru no shiomomi ponzu (quick Japanese fennel salad)

For ➋ 

1 large fennel bulb

½ ts salt

ponzu or lemon juice

pepper (optional)

Cut the green parts off the fennel bulb.  Cut the bulb in half, then slice very thinly. Sprinkle with salt. Massage the slices firmly with your hand until they are softened.

You can store this in the refrigerator, well covered, for 3-4 days like this if you like. 

When using, drain off any excess moisture, and sprinkle with a little bit of lemon juice or ponzu and optionally, black pepper.

Serve as a salad or a side-dish.

*Serve with salmon sashimi.

Shiomomi, massaging vegetables with salt, can be used with 

shredded cabbage

thinly sliced daikon radish (mouli)

thinly sliced Japanese turnip (the small white kind), or larger Chinese turnip (Western turnip is a bit too woody)

thinly sliced celeriac

thinly sliced onion

cucumber, thinly slices or cut into chunks

cut up Chinese (napa) cabbage

cough outer leaves of cos or romaine lettuce

Just sprinkle a little salt on the vegetables, and scrunch them up well with your impeccably clean hands. Optionally add some dried chili pepper flakes for spiciness. You can eat the massaged vegetables immediately, or store it in the refrigerator for a few days. Shiomomi is closely related to instant pickles, but even easier since you are just relying on the inherent flavors of the vegetables you are using.

Niwatori shijutsu wa sarada (Japanese cucumber & chicken salad)

For ➍
2 cucumbers, julienned
2 chicken breasts
2-3 slices fresh ginger root
1 tbs sake*
½ ts salt
dressing:
4 tbs ground white sesame seeds
2 ts rice vinegar**
2 ts sugar***
2 ts soy sauce
1 tbs mayonnaise

Place cucumber strips in a bowl. Sprinkle ½ ts of salt over them. Lightly knead by hands. Set aside for a few m. Squeeze cucumber to remove the liquid.
Boil water in a medium pan. Add ginger, sake, and salt in the pan. Boil chicken breasts until cooked.
Drain chicken breasts.**** Tear into thin strips.
Mix all the ingredients for dressing in a bowl.
Put chicken and cucumber in the bowl and mix well.
Serve chilled.

*Use dry sherry.
**Use white balsamico.
***Use mirin.
****Or: put chicken in an open parcel. Add sake, salt and ginger slices. Marinate for 30 m. Add a few drops of oil. Close the parcel to a paillotte . Cook in the 180°C preheated oven for 20-25 m. Or use a microwave, cooking times depending on weight(about 2 m / 100 g).

Cold melon soup with Ganda ham

For ➍
1 ripe cantaloupe melon 1 kg
juice of 1 orange
juice of a ¼ lemon
½ ts sea salt
½ ts pink pepper*
sugar**
4 slices Ganda ham, cut in ribbons***

Peel the melon. Purée the meat. Mix juices through it. Add salt, pepper and sugar to taste.
Refrigerate for a few h.
Spoon ¼ of the ham through the soup. Serve and decorate with the rest of the ham.
(Add a few ice cubes).

*Or use shichimi togarashi mix
**optional
***Use Parma ham instead.

Dry-cured Ganda ham is made near Ghent and is considered to be as tasteful as the Parma.

Pomegranate & cucumber salad

For ➋
1 whole cucumber
seeds from ½ pomegranate
a few sprigs mint

Chop the cucumber into neatish chunks and put in a serving bowl. Remove the seeds from half a pomegranate, avoiding any of the white pith. Scatter over the cucumber. Finally tear over the cooling mint and toss together.
Serve wth grilled or marinated lamb or chicken

More pomegranate salads: pomegranate,endives & feta, pomegranate, tomatoes & garlic, warm lamb salad with pomegranate & mint, pomegranate & quinoa salad, Friuli winter salad, pomegranate fruit salad

Ginger salmon

For ➋
250 g daikon radish
15 g (½ tbs) ginger, grated
1 tbs rice vinegar
1 tbs soy sauce
2 ts sugar
¼ ts salt
450 g salmon
1 tbs potato starch
½ tbs toasted sesame seeds
sprouts, for garnish

Grate the daikon into a fine mesh sieve, pressing on the grated daikon to squeeze out as much liquid as you can. Set the daikon aside.
To make the dressing, whisk together the ginger, rice vinegar, soy sauce, sugar and salt.
Bring a pot a pot filled with about 3 quarts of water to a boil. Prepare a bowl of ice water.
Remove the skin and any bones from the salmon and cut into bite-size pieces.
Put the salmon in a tray in a single layer and then add half the potato starch into a small fine mesh sieve (such as a tea strainer). Tap to dust the salmon evenly with potato starch. Flip the salmon over and repeat with the remaining starch.
When the water comes to a boil, add the salmon all at once and then give it a quick stir. Boil for 20 s and then turn off the heat. Let the salmon poach for about 2 m or until it flakes easily.
Transfer the salmon to the ice water using a slotted spoon and chill.
When the salmon has chilled transfer the salmon to a wire rack lined with a few sheets of paper towels.
Add the salmon to the dressing along with the sesame seeds. Toss to coat evenly.
Plate the salmon and then add the grated daikon to the remaining dressing in the bowl and stir to evenly combine. Mound the seasoned daikon atop the salmon and then garnish with chopped scallions or fresh sprouts, like broccoli sprouts, and some extra toasted sesame seeds.

Cold brewed coffee

For ➎-➓ cups of coffee cups or glasses
12 tbs lightly roasted espresso coffee, ground coarsely* **
0.9 l water**

Put the coffee in your container, French press preferred.
For a French press, pour the coffee into the bottom of the canister. Gradually add the water. Stir gently, making sure all the coffee grounds are moistened.
Let stand at room temperature for at least 12 h. Don’t rush this. The long steep time is important for proper extraction.
For the French press, simply press down on the plunger to move grounds to the bottom.
Pour.
Coffee extract should be diluted with each serving. From a 50-50 concentration of water to 70-30 ratio. Be aware that some flavors are lost if you drink the extract straight.
The concentrate will keep for up to 2 weeks covered and chilled in the fridge. Add ice, milk, or your other favorite coffee things and enjoy.

*A smaller grind will result in cloudy coffee.
**Or 450 g coffee to 2.25 l water.

Caffè shakerato

For ➊ glass
6-8 ice cubes
1-2 ts simple syrup**, or to taste
1 dash liqueur, such as rum, sambuca, or Amaretto (optional)
2 shots freshly made, hot espresso

In a cocktail shaker*, add the ice cubes, simple syrup, liqueur**** (if using), then finally the freshly made espresso. Put the lid on and shake vigorously for 10 to 15 s. The shaker should become ice cold and the mixture should become a light caramel-colored froth. 
Strain the liquid into a chilled martini glass, ensuring no ice cubes end up in the drink.
If desired, garnish with a coffee bean or a dusting of cocoa powder—or go for it and top with whipped cream.

*If you don't have a cocktail shaker, improvise with a jar with a screw top lid. You can also make this in a blender and you'll end up with a super frothy cocktail-like drink that will feel like you're drinking a caffeinated cloud.
**Boil one part sugar with one part water in a small saucepan until the sugar dissolves. Store in a jar in the refrigerator for a week.
***Spice things up by spiking the coffee with a dash of something alcoholic. Try rum, sambuca, or amaretto. Or add some vanilla extract or a twist of lemon zest for something different.
Add it to the shaker before the hot coffee, which must always come last.

No-cook pasta sauce

For ➊
tomatoes*
olive oil
fresh basil, mint or parsley
garlic clove
Parmigiano or pecorino cheese**
salt & pepper

Chop tomatoes, mix with olive oil, chopped fresh basil, mint, or parsley, season with salt and pepper and a bit of chopped garlic (or 2 bruised garlic cloves, remove before serving).

Let rest at room temperature for 30 m to let flavors meld.

Cook pasta in well-salted water, drain, do not rinse, combine with sauce, and toss well.

Add cheese. Toss again, and check seasoning.

Serve on warm (not hot) plates.

*Or dice very ripe tomatoes. Chop some fresh rucola. Toss this and some toasted pine nuts with hot pasta; grind over some pepper. Squeeze a garlic clove. Top with grated pecorino or Parmigiano.
**Use softer cheeses like fresh mozzarella, brie, goat or feta cheese, they will meld into the hot pasta, making for a luxurious texture.

Read the similar Sophia Loren raw tomato sauce or cold tomato sauce.

Salsa fresca

For ➍
2 medium tomatoes, roughly chopped
1 small white onion, diced small
1 jalapeno pepper, minced
1 garlic clove, minced
1 tbs fresh lime juice
coarse salt and ground pepper
50 g (½ cup) loosely packed fresh coriander leaves, roughly chopped

In a medium bowl, stir together tomatoes, white onion, jalapeno, garlic, and fresh lime juice. Season with coarse salt and ground pepper and stir to combine. Let sit at least 15 ms (or, covered, up to 4 h). Stir in corinder leaves just before serving.
Serve with tortilla chips or as a condiment for grilled steak or shrimp.

Try the similar pico de gallo. Or the http://foodz.blogspot.be/2015/05/grilled-fish-with-green-mango-pico-de.html.
Alternate.

Kholodnik (Russian cold beetroot soup)

For ➍
220 g beetroots
200 g cucumbers
20 g spring onions
70 cl kefir
2 tbs parsley leaves
1 tbs fennel leaves
4 eggs
salt & ground black pepper

Bake beetroot in the oven on 180°C for about 1 h. Leave the skin on, it is done when the fork comes in easily.
Hard boil eggs. Finely chop spring onions, parsley and fennel. Peel the cucumber and cut it into tiny cubes. Peel beetroot and pure it in a blender with some kefir, add the rest of the kefir and ingredients.
Season with salt and pepper to taste and serve cold.

Summer pea soup

For ➍
250 g shelled peas (frozen)
150 g fennel, cut into small pieces, fronds apart
1 small onion, peeled & chopped
1 potato, cubed
50 cl (chicken) stock
1 tbs pastis
2 tbs sour cream
bunch of mint
freshly ground pepper
salt

Fry the onion and potato in a large soup pot. Add the peas and diced fennel.
Add the broth. Simmer for 15 m over medium heat.
Add the mint leaves. Process the soup with a mixer or robot until very fine. Rub the puree through a sieve.
Let the soup cool in the refrigerator.
Before serving, mix the pastis and sour cream into the soup. Garnish with fennel fronds.

Fennel & beet salad

For ➍ 

6 medium-sized beets
2 fennel bulbs
1 large grapefruit
walnut oil
lemon juice
salt & pepper
100-120 log goat cheese
coriander or tarragon (optional)

Preheat the oven to 220°C.
Wash the beets and cut off the root. Place beets root-side-down in a glass baking dish filled with 2 cm water. Cover with foil and roast for 30-40 m or until the beets are tender. Remove beets from the oven and allow them to cool.
Bring a pot of water to boil. Cut the fennel into thin strips and blanch for 2-3 m. Rinse with cold water to stop the cooking.
Once the beets have cooled, discard the skins and cut them into matchstick sized pieces.
Mix 1 part grapefruit juice with two parts walnut oil. Add lemon juice depending on the acidity of the grapefruit. Season to taste with salt and pepper.
Toss the beets and fennel together in a large bowl and drizzle with the grapefruit vinaigrette*. Serve on top of slices of goat cheese.

*If using dark-colored beets, slice them into rounds and serve them under a pile of the fennel and light-colored beets. If tossed together, the dark beets will color the whole salad an unappealing shade of pink.
**Eventually, add some coriander or tarragon.

Beets and goat cheese are natural allies.

Chilled pea soup with tarragon & radishes

For ➍
1 tbs unsalted butter
1 large shallot, finely chopped
30 cl (chicken) stock
salt & freshly ground black pepper
600 g shelled peas [unfrozen]
5 cl crème fraiche
1 ts finely grated lemon zest
fresh tarragon
sliced radishes

Melt the butter in a small saucepan over medium heat. Add the shallots and sauté until translucent without browning, 3-4 m. Add the broth, ½ ts salt and ½ ts black pepper and simmer 2 m. Remove from heat and cool to room temperature.
While the stock is cooling, bring a large pot of salted water to a boil. Add the peas and cook until peas are tender, 2 to 3 m. Drain and rinse under cold water or shock in ice water to prevent further cooking.
Combine the half of the cooled stock and peas in the bowl of a food processor. Process until very smooth. Add additional stock a little at a time and process to achieve desired consistency. (The soup should be a little thick and not too runny).
Transfer to a bowl, and taste for salt and pepper. Whisk the crème fraiche and lemon zest together in a small bowl. Gently stir into the peas, leaving light traces of the cream visible. 
Carefully divide among 4 serving bowls. Garnish with snipped or whole tarragon leaves and sliced radishes.

Roast beef with yogurt sauce

For ➍
1 kg beef
shichimi togarashi
salt
for the yogurt sauce:
125 g sunflower oil
45 g egg white
30 g sushi vinegar
5 g yuzu (or lime) juice
50 g yogurt
10 chives

Sprinkle the beef with the shichimi spices and salt. Marinate in the refrigerator for 1 h.
Fry the meat nicely brown in a little oil.
Cook the roast in the oven at 120°C until it has a core temperature of 46°C. Use a thermometer. Allow it to cool.
When the roast beef is cold, cut into thin slices.
For the yoghurt sauce, in a blender mix the egg white with the sushi vinegar, yuzu juice and yogurt.
Then pour in a thin stream oil there, so you get a thick cream.
Cut the chives very finely and mix it with the yoghurt sauce.
Serve the meat with yogurt sauce.

The shichimi togarashi ('seven flavours pepper') originates from Japan. It was created in the 17th century by herb dealers in Tokyo. It is also called nana-iro tõgarashi or yagenbori, as with most spice mixes everyone has there own version and the ingredients may vary. It might include red chillies, orange peel, black sesame seeds, white sesame seeds, sansho pepper, ginger and nori. It might be used as a rub marinate, as in this recipe, or added to stews and noodles.

Ensalada de garbanzos con pimentones e alcaparras (Spanish chickpea salad)

For ➍*
1 large red pepper (or use canned grilled peppers)*
250 g cooked chickpeas, rinsed if canned
1 tbs mint, chopped
1 tbs capers, rinsed
1 tbs fresh lemon juice, red wine vinegar or sherry vinegar
¼ ts salt
1 clove garlic, minced
2 tbs extra virgin olive oil, divided

In a large frypan, heat 1 tbs oil. Add the chickpeas and cook over medium heat, stirring often, until they are all golden brown (this takes about 10 m). Set aside to cool.

Cut the peppers* into 1 cm wide strips and put them in a large bowl together with the pan-fried chickpeas, herbs and capers.

In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.

Serve immediately, or refrigerate it for a few h/a day to get the flavors to mingle.

Serve as appetizer, a tapa, or as light meal, depending on the quantities.

(Add some chopped mint leaves just before serving.)

*Double quantities, serve half, put the other half in the refrigerator for the next day. Serve with chunks of grilled chicken fillet.
**If roasting your own peppers, preheat the oven broiler. Line a small roasting pan with aluminum foil. Place the pepper halves in the pan, cut side down, and place in the oven on the shelf closest to the broiler. Broil until the pepper skins are completely black, about 8-15 m. Remove from the oven, wrap the pepper in the foil and allow to stand for 10 m. Remove the foil and rub off the skins of the peppers. Set peppers aside.

Read a tip on cooking dried chickpeas.

♥︎Stewed fennel with carrots & orange

For ➍
2 ts olive oil
1 sweet onion, finely chopped
2 cloves garlic, finely chopped
1 ts dried rosemary, crumbled
1 strip orange zest
½ ts salt
1 bulb fresh fennel with stalks
500 g carrots, trimmed, peeled, cut into 0.5 cm slices
5 cl/4 tbs orange juice

Heat oil over medium heat in a skillet. Add onion, garlic, rosemary, orange zest, and salt, and cook, stirring frequently, until onion is lightly browned and very soft, about 8 m.
Cut stalks from fennel bulb and thinly slice stalks. Cut bulb in half and remove core. Cut bulb into 1 cm thick wedges.
Add fennel, carrots, and orange juice to skillet, stirring to combine. Bring to a boil. Reduce heat, and cover skillet tightly and simmer until carrots and fennel are tender, 15 to 20 m.
Serve with a mild-tasting fish such as cod, haddock, or halibut.*

*For a main course, spoon over brown rice, or whole-wheat noodles or pasta.
*Or serve as a salad or at room temperature.
*Can be kept 2 days in the fridge.

Pasta all'ammiraglio (tomato pasta salad)

For ➍-➏
500 g ripe plum tomatoes, blanched, peeled, seeded & chopped (in the winter you can used drained canned tomatoes)
2 tbs salted or pickled capers, rinsed
5 leaves coarsely torn basil (or to taste)
olive oil (about 5 cl, or to taste)
salt & pepper to taste
500 g penne or other short thick-walled pasta

Cook the pasta until until al dente in lightly salted water, drain it, and cool it by running cold water over the colander.
While you are cooking the pasta, combine the other ingredients, check seasoning, and chill them in a bowl.
When the pasta has cooled, mix it into the sauce. Serve with a rosato wine.

*Add pitted black olives as well.
**Make it a full meal by adding 250 g shredded mozzarella.

Read tip on cooking pasta for a cold salad.
Read more cold pasta salad recipes.

Marinated fennel salad

For ➏-➑
1 large fennel bulb
8 cl olive oil
4 tbs cider vinegar
salt

Cut fennel bulb in half. Rinse under cold water. Remove core. Slice thinly.
In an airtight container- mix oil, vinegar and salt.
Add fennel.
Close container tightly and give a good shake.
Set aside for 2 h, turning the pot upside down/right side up once in a while.
Serve individual portions, with some of the liquid & a piece of bread.
Garnish with a sprig of leaves from the top of the fennel.
Or serve as a side-dish with some grilled chicken or fish.

Raw shaved asparagus salad

For ➍
350 g large very fresh asparagus, tough ends trimmed
1 daikon or white raddish, peeled
2 carrots, peeled
12 fresh mint leaves, thinly sliced
2 tbs freshly squeezed orange juice
1 tbs white-wine vinegar
½ ts mustard
3 tbs extra-virgin olive oil
coarse salt & freshly ground black pepper

Using a vegetable peeler, peel long, thin slices of asparagus into a bowl. Cut ends of both the carrots and radish on a slight bias, and peel thin strips of each into the bowl with the asparagus. Toss together. Sprinkle with mint.
In another bowl, whisk together orange juice, vinegar and mustard. While continuing to whisk, drizzle oil into the bowl until well combined; season with salt and pepper.

Drizzle vinaigrette over the vegetables and gently toss to coat. Serve immediately.

Try another shaved asparagus salad.  Read tip on cooking asparagus.

Lemon & parsley risoni

For ➍
350 g cooked risoni (or orzo pasta)
3 tbs mustard vinaigrette
1 tbs chopped fresh parsley
1½ ts lemon zest
¼ ts salt
¼ ts ground black pepper

Toss all of the ingredients together and chill for at least 1 h before serving.
Or add 160 g canned tuna, drained, and 1 additional tbs of mustard vinaigrette to the salad.

Orzo (Italian for 'barley'), also risoni (Italian for 'big rice') is a form of short-cut macaroni, shaped like a large grain of rice.
When using it in salads and other dishes, cook in a saucepan of salted boiling water for 8-10 m or until al dente. When adding it to soups, add 10 m before ready.