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Regrow your vegetables forever in your kitchen !


© Simples Bites

Did you know that it was possible to grow your vegetables endlessly, at home, without a garden nor a balcony ? You just need…a little bit of water! I did the experiment during lockdown, and within days my salads were already growing at breakneck speed, it was fascinating to watch!

Here are 10 vegetables to grow at home:

1. Lettuce
Keep the core of your salad and place it in a bowl of water, in the sun. After a few days you will see leaves appear! After a few weeks, you can taste them or repot them. I tested with different kinds of salads, it works well!


© About Foood

2. Celery
Same principle, just keep the bulb at the bottom of the plant, and place it in a cup of water. You can repot after a few weeks.

3. Chinese cabbage and pak choy
It grows back easily if you keep its heart in a bowl of water, with exposure to the sun.

4. Leeks
Collect the end of the leek and put it in a bowl of water. Once the roots are more than 5cm, repot it in a pot of soil.


© About Foood

5. Carrots
Collect the tip of your carrot and place it in the water, then repot once the shoots appear. Wait until it grows up well before tasting it! It also works with beets.


© Kaoshino

6. Oignon
They are the fastest to grow back! Just put the tips of the stems in a glass of water with the roots facing down. You can also cut a yellow or red onion in half and use the lower part in water, you will even see several stems appear.

© A piece of rainbow

7. Garlic
Plant your garlic cloves in a pot and water regularly. After several weeks you will see a shoot appear. Be patient, as the garlic will take several months to fully mature.

© A piece of rainbow

8. Ginger and curcuma
To give roots a second life, repot them in a pot. Water regularly, and be patient, the growth takes a few months! I managed to grow my ginger after a few months, I was so happy :-)

9. Lemongrass
Just grab a piece of a branch and place it in a glass of water well exposed to the sun. It can reach up to 30cm! You can also easily regrow most aromatic herbs such as coriander, basil, parsley, thyme … the roots will grow in a glass of water.


© Garden Betty

10. Fennel
Keep the core of the fennel bulb and place it in water, in the sun. Once the shoots appear, plant it!

© About Foood

Remember to change the water every day! So, are you tempted to give it a try?


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CATEGORY : MANGER


Chicken skewers and satay sauce (peanut)

Ingredients (for 2)
For the sauce
– 2 tbsp of peanut butter with pieces (I use this one which is organic)
– 1 lime
– 3 tbsp of coconut cream
– 1 tbsp of soy sauce
– 1 tsp of nuoc mam
– 1 pinch of chilli powder

For the skewers
– 2 chicken fillets
– 1 piece of ginger
– 1 onion
– 1 tsp of ground cumin
– 1 teaspoon ground coriander
– 1 pinch of chilli
– 1 big pinch of salt
– 1 clove of garlic

Recipe
1. In a salad bowl, place the crushed garlic, the grated ginger, the diced chicken.
2. Add the spices, mix well and let marinate for a few hours or overnight.
3. Alternate a piece of chicken and a piece of onion on a skewer.
4. In a hot pan, brown the skewers in coconut oil.
5. In a saucepan, melt the peanut butters over low heat with the coconut cream, nuoc mam, chili.
6. Off the heat, add the soy sauce and lime juice. If the sauce is too thick, add a little bit of water.

You can also taste the satay sauce with summer rolls, it’s delicious!


Lentil and smoked eggplant salad

I really like this salad that I discovered in Greece !

Ingredients (for 2 people)
– 1 large eggplant
– 2 tomatoes or a few cherry tomatoes
– 1 lemon
– 200g of beluga lentils
– olive oil
– fresh parsley
– 150g of feta

Recipe
1. Place the eggplant with its skin in the oven in grill mode for about 40 minutes. (If you have a gas stove, you can also cook your eggplant directly on the fire, about 10 minutes on each side).
2. If you have a blowtorch, you can finish by smoking the skin for an extra taste.
3. Cook the beluga lentils in salted water. Let them cool after draining.
4. In a bowl, combine the lentils, tomatoes, chopped parsley, lemon juice and olive oil. Arrange the skinless eggplants on top, along with the crumbled feta. Add salt and pepper.


Jixiao’s Buns

Vous connaissez les shengjian buns ? Ce sont de petits raviolis briochés dans lesquels on pique une paille pour pouvoir en boire le bouillon chaud avant de les manger, un vrai délice. Ces petits pains fourrés sont typiques de la région de Shanghaï, et sont farcis à la viande ou aux légumes. J’ai une adresse que j’adore à Paris où l’on peut en déguster des fabuleux (et sans glutamate!), il s’agit de Jixiao’s Buns au bord de la Seine du coté de la Rive Gauche. On y déguste aussi des petites salades maisons et des soupes de nouilles délicieuses bien épicées et garnies de cacahuètes. Sur leur site vous pourrez découvrir leur menu.

Ouvert tous les jours pour déjeuner et dîner (sauf dimanche uniquement pour le déjeuner)
Disponible à la vente à emporter et sur Deliveroo

Jixiao’s Buns
Quai des Grands Augustins 21
75006 Paris


Zucchini, mint and feta pancakes

I love this very simple recipe, an easy way to make children eat vegetables ! I discovered this dish in Greece a long time ago, called kolokythokeftedes, these little fritters are tender on the inside and crispy on the outside, a real delight!

Zucchini, feta & mint fritters (for 2 people)

– 1 large zucchini (green or yellow)
– 1/2 pack of feta (about 100g)
– 1 egg (or a little diluted cornstarch for vegans)
– 2 tbsp of flour (rice for gluten-free)
– 4 tablespoons of breadcrumbs
– a few mint leaves
– 1 pinch of salt and pepper
– 1 drizzle of olive oil for cooking

1. Grate the zucchini. Reserve in a bowl with a pinch of salt on it, let it drain well for at least 20 minutes, and remove the water.
2. In a bowl, combine the crumbled feta, the beaten egg, the flour, the chopped mint, the zucchini.
2. Form balls that you will dip in the breadcrumbs. Sear in a hot, oiled pan for about ten minutes, turning on each side. The exterior must be golden brown.


Homemade udon noodles and miso soup

I love going to restaurants as much as cooking, and I admit that I miss it a lot …! During confinement, it was mainly Asian food that I longed to eat again because I am a big fan of it. I made Japanese udon noodles for the first time, and I must admit that it was incredible. I think the secret lies in the laying and the kneading. Here is the recipe I tried from chef Tak Sekin for the noodles:

Udon
– 200g wheat flour
– 80g water
– 2 pinch of salt
Mix everything and knead very hard for at least 30 min. Clean film to leave for 1h. Knead again for another 15 min. Spread, cut, cook in water for about 12 min. (You can use a pasta machine if you have one, I found it quite simple to do this with the roller!)

Soy marinated boiled eggs
1 cup of water
1/2 cup soy sauce
2 tbsp brown sugar
2 tbsp rice vinegar

1. Cook 2 eggs in boiling water for 6 minutes. Place in cold water.
2. Mix water, soy, sugar and vinegar. Leave the eggs without their shell to marinate in this mixture for at least 1 hour.

Dashi
For the broth, the ideal is to prepare a dashi, the Japanese broth which is used as a base for the miso soup. You can use it dehydrated or make it yourself. For 1.5 liters of water, you will need:
– 50 g katsuobushi (dried bonito)
– 30 g of Konbu seaweed

Dip the piece of konbu in cold water. Heat and keep on low heat for 1 hour. Then add the bonito flakes, then filter the whole.

Miso soup (for 2)
Don’t panic, if you can’t find these kinds of ingredients, you can also make a miso soup without the dashi, like me. This following recipe is not traditional, I completely improvised it but it was delicious :-)

– large piece of fresh ginger
– 1 or 2 cloves of garlic
– 1 pinch of chili
– 1 pinch of coarse salt
– 1 sachet of Ariake broth (they are really delicious and completely natural)
– 2 tbsp miso paste
– 1/2 leek or spring onion
– 2 pieces of roasted pork

1. Brown a large piece of grated ginger with garlic in a saucepan with chili. Cover with water and put the sachet of broth in it.
2. Add the miso paste, salt, simmer for about 15 minutes.
3. Place the udon in the broth for about 12 minutes.
4. Serve the broth with the udon, add the roast pork, finely chopped leek or spring onion, marinated egg cut in half.