でーきーた
3月出張講座リクエストのうずら
「ウズラが食べたい。」と言われ、春の旬野菜が少しずつ顔を出すもの、果物も野菜もまだ冬の食材が沢山のマルシェ。うーん
、何にしよう。。。旬食材で作るのが#myoreiscuisines のモットー。
考える中、そう言えば、今年の冬はまだ一度もサツマイモを食べていないな。取り敢えずサツマイモを手に取り、家にあったりんごを見つめ、冷蔵庫を開けたらこうなりました。完
ウズラとサツマイモのピュレ、りんごと豚のブーダンロティ
(ウズラの解体から始まるよ〜！)
Made it
March a private lesson
They told, "I want to learn quail.” At the market, seasonal vegetables from spring come out little by little, and but there are still many winter ingredients such as fruits and vegetables. Hmm , what should I do? .. .. My self rule of #myoreiscuisines is to make dishes with seasonal ingredients.
By the way, I haven't eaten sweet potatoes this winter yet. For the time being, I picked up the sweet potato, looked at the apple at home, and opened the refrigerator. Then gather what i can all together but still not too complicated dish so that students can cook by themselves
Quail and sweet potato puree, roasted apple and pork blood paris
