Washism

Seeing more colours on the sakura tree...

some green leaves i spotted among the flowers today

Bento

Tonkatsu, tofu and leek stir fry, fish sausage with black bean salad rice

I never liked the nicoise salad onboard and at airport cafes cos they are usually cold, lifeless and unappetising. So when J requested for that special salad from Nice that he saw on tv, i wasnt too excited about making it for dinner.

But when i was at the mart and saw french beans and young potatoes which i guess are typical spring vegetables, i decided to give it a go...

So, voila!...Nicoise salad complete with even the chopped oily anchovies tossed in.

and since baby squids are in season too,

Sauteed baby squids in dill and white wine cream sauce topped on rice

I was quite glad to find fresh dill at the local vegetable stall, the chopped fresh herb really livens up a seafood dish.

This was quite simple to make in fact.

Ingredients

baby squids

a clove of garlic finely chopped

1 baby carrot sliced thinly
half a large onion roughly sliced

roughly chopped fresh dill

fresh cream

In a frying pan filled with 100ml of water, boil the sliced carrots for 1 min and pour out the contents into a separate bowl.

Sautee the onions, garlic and carrots in some oil.

Add the squids, salt and pepper, and quickly a dash of white wine when the squid changes colour,

throw in the chopped dill with the water from boiling the carrots and simmer for a minute.

Add a tablespoon of butter and 100ml fresh cream and bring to boil.

Top on warm rice to serve.

It was really hot today. highest temperature recorded in tokyo was 26degC!

but i m not complaining. it is warming up yet the breeze is cool, light and dry~