Posts Tagged ‘Cooking’

img_6372Made myself some delicious veggie sushi rolls!  I’ve never made anything with nori seaweed before, so the whole experiment was really all about figuring that out.

I used lots of carrot, paprika, some green onion stalks, fried eggs, and various green herbs from the garden.

What the first roll lacks: Soy sauce, celery, radish (from the garden) and maybe some white onion.

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Note for the future:
Do not prepare rolls when the rice is still hot.  The smell gets a bit strong.

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The second roll has less rice in it, but also a bit more of everything else. Plus the radishes and soy sauce. I also added some sausage on the side to taste. It was all quite delicious, but I still wish I had any kind of celery, and could fit even more carrot into the rolls.

I wonder if portobello mushrooms would be too much at once. Or if I could roll the whole thing without using rice, and rather have that on the side.  To be honest, maybe the whole thing should just be made into bite-sized side-dishes with rice.  Or just a salad.

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Sooo…   It’s 10.48 PM over here, and I just began cooking myself some spaghetti with a lovely tomato sauce.  It’ll be my first dinner since last Thursday, and I was hoping I`d be able to stomach it (if you pardon the pun) without trouble.  Then, just as I`m finishing up and enjoying the lovely smells, my stomach goes all  “NU-UH, oh no you don’t!” on me.  So now I`m standing here with a warm batch of lovely dinner, half a stomach desperately begging for food, the other half making me feel sick again.   Oh yay.

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If I was anything of a decent writer, there would be a whole article here today.  I have so much to say about preparing stinging nettles it’s not even funny!  Over the years, I`ve prepared a few meals with this special plant as the main ingredient, usually with some help from my dad (who can make a meal out of anything, edible or not).  Nettles are best during their first sprouting (in the spring), when they are still small and quite mild.  If you want the small plants later in the year, just go wild with your land-mower and then wait a week for the plant to grow up again (and again and again).  I`m usually too late for the first generation, but as long as you stick to the 4-6 top leaves of the plants that are shorter than 1 foot (0,3 M) it’s pretty much the same quality.

Oh, and remember to use gloves!  It ain’t called stinging nettle for nothing!  It can give a nasty rash, coupled with intense, itchy pain. Myself, I`m halfway immune to the sting by now, but it still itches.

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Today’s dinner was requested by my Gran, the only other person in the family with a taste for weird stuff equal to mine and dad’s.  (I sense a relation to the fact of actual relation..)

It was an easy project, all I had to do was get a bag of fresh nettle-leaves from the garden, and wash’em before boiling.

I added a small dash of Lovage (pic 4) (Levisticum Officinale) on top, because it’s simply delicious added on anything.

Delicious!

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