Thai Style Yellow and White Carrot Salad

Ingredients

Salad:
Carrots - of any colour
Garlic
Ginger
Unripe black pepper
Roasted sesame seeds
Red chili
Coriander leaves
Spring onions
Roasted cashew nuts or peanuts

Dressing:
Rice vinegar
Mirin
Lime juice
Sesame oil
Salt

Directions

Thinly slice the carrots and finely chop the chili, garlic, ginger, onions and fresh coriander leaves.
Mix the dressing with pepper, chili, coriander leaves, onions, garlic and ginger.
Add carrots and give it all a good toss.
Sprinkle with cashews and sesame seeds.

Kimbap with Kimchi

Rice:

2 1/2 dl korean rice or sushi rice
4 dl water

1 tsp sesame oil
3 tbsp rice vinegar
1 tsp salt
1 tsp sugar

Mix oil, vinegar, sugar and salt well while boiling the rice. Stir in gently after the rice have settled and cooled a little. 

Making perfect rice is an ART - find your own way...

Stuffing:

Cucumber
Avocado
Pickled ginger
Sesame seeds

Horse radish
Tofu
Spring onions
Blanched savoy cabbage

Umeboshi Purée
Carrot
Blanched spinach
Pickled radish

or whatever combination you prefer.

Roll like maki sushi. 

Check out how Maangchi rolls.

or the turbo roll.

Serve with kimchi.

Stuffed Zucchini Flowers

My dream last night took me back to last summer - a beautiful day with my dad in the garden. We were cutting down my cherry tree, harvesting rainbow carrots and zucchini.

Then we made stuffed zucchini flowers, here's my vague memory of the recipe I came up with:

Stuffing
grilled zucchini
capers
silken tofu
chives
parsley
garlic
olive oil
salt
pepper

Chop the vegetables, capers and herbs finely and mix with tofu and oil. Salt and pepper to taste. Stuff the flowers.
Make a twist at the top to close the flower. 
Like this:

Batter:
wheat flour
baking powder
salt
beer

Mix the batter - heat up oil, dip the flowers and deep fry. Be careful!
Serve immediately, with a slice of lemon. Crisp on the outside, soft on the inside - yum :D

Come summer and zucchini flowers I will review.