春天終於到了！ 這段期間在樹林和朋友的花園長滿「野蒜葉」。朋友給我一大袋，用來做什麼好呢？剛巧見到一位瑞士的部落格朋友提意 用來做韓式薄餅，又幾好喎，就試試看，反正近排很久沒有見到有韭菜賣。我呢次用了野蒜葉，翠玉瓜，紅蘿蔔和小墨魚做薄餅。
星期天，我哋到 Veltheim, Aargau, 短程行山，沿途P 指出一大片長滿野蒜草的地方，我都是第一次在大自然接觸咋。
Spring is here! In the woods and some friends backyards, you can find wild garlic (also known as ramps? ) growing here and there.（in German, it’s called Bärlauch). I got a bag from a friend, what should I do with them? I have made pesto last year but took ages to finish and the taste is rather strong. Then I saw a Swiss-based blogger Cooking at Hinterberg who has suggested to use to make Korean Pajeon, I thought this is a great idea so I gave a go. Koreans normally use chives, spring onions or kimchi and with or without seafood, I use some calamari this time.
Can you see the tortillas up there look like teddy bear?
Years ago, when I told my neighbour that I was going to have fajita for dinner and when she saw the store bought flour tortilla wraps I had, she said they are much nicer to make them yourselves. She makes the individual tortilla doughs, wrapped and keep them in the freezer, so her daughter can prepare lunch or dinner herself. All you need to do is to take the doughs out from freezer in the morning and let them defrost to room temp by the time you come home for lunch.
I never attempted to try to make flour tortillas myself until after 5 years, I am finally tempted to try out today And they turned out great. I made piadina once, but they were too hard. These two weeks, I am addicted to playing with flour and they all worked successfully, I made dumplings (gyoza), chinese spring onion pancakes and now flour tortillas.
I saw most flour tortillas call for lard or shortenings but this is absolutely a no no for me, I saw recipes with 2 cups, 3 cups of flour but I found 4 cups seems the best quantity as you can have 12 tortillas and if too little, I can’t really make use of my kitchenaid. With kitchenaid, it of course make the whole process faster.
The boys in the house were all very happy with the freshly homemade tortillas, so it’s worth the effort, even our youngest one, Marc ate 1.5 tortilla. I made one with nutella and shared with Marc this afternoon, he wanted more. And I was supposed to have just started to stop having carb after 6pm, but in the end I surrendered and had half tortilla with my chicken tortilla.
So from now on, I wonder if I would still buy the store bought ones. With a little planning, it should be manageable to have them homemade from now on, and stay away from the preservatives.
Last Monday, I saw a Korean Knife-Cut Noodle, Kalguksu, posted in Facebook by KC, the photo was taken from Kwangjang Market, a famous food market in Seoul. It immediately drew my interest and I went to search in the internet and found a few recipes on how to make Kalguksu at home. I saw one video from YouTube and saw this old lady made these noodles by sitting on the straw mat flooring (like tatami), from rolling the dough into a big thin noodle sheet using a big wooden pole to cutting into thin strips of noodle, her feet were bended and folded all the time. I definitely can’t do that, totally impressed.
In the remembrance of our fellow food blogger, Elle who have passed away very unexpected on 28th January. #ElleAPalooza