DINNER 4

Springtime in Brussels means a few vegetable treats. On my way to the permaculture garden my friends keep in Brussels, I came across some elderflowers. Stewed in milk, sugar and a little agar agar, they became an unusual pudding. The path to the garden was lined with tall plants of aegopodium, a very perfumed green that can be cooked or fermented for a very aromatic kimchi. I could even pick a few more hop sprouts, before they grew too tall. In a shady corner of the local park, grew leaves and flowers of “ail des ourses”, a green that tastes like spring onions.

The dinner consisted of Japanese rice, cooked without rinsing for a slightly gluey translucent result and mixed with thinly chopped kohlrabi and mustard greens, oil and shiso sauce.  I made a salad of buckwheat, kimchi and parsley and a frittata with more egg whites than yolks, leaves and floweers of “ail des ourses” and courgettes.