Dis peanut

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Ernest: Must we go, then, to Art for everything? 

Gilbert: For everything. Because Art does not hurt us. The tears that we shed at a play are a type of the exquisite sterile emotions that it is the function of Art to awaken. We weep, but we are not wounded. We grieve, but our grief is not bitter. In the actual life of man, sorrow, as Spinoza says somewhere, is a passage to a lesser perfection. But the sorrow with which Art fills us both purifies and initiates, if I may quote once more from the great art-critic of the Greeks. It is through Art, and through Art only, that we can realise our perfection; through Art, and through Art only, that we can shield ourselves from the sordid perils of actual existence. This results not merely from the fact that nothing that one can imagine is worth doing, and that one can imagine everything, but from the subtle law that emotional forces, like the forces of the physical sphere, are limited in extent and energy. One can feel so much, and no more. And how can it matter with what pleasure life tries to tempt one, or with what pain it seeks to maim and mar one’s soul, if in the spectacle of the lives of those who have never existed one has found the true secret of joy, and wept away one’s tears over their deaths who, like Cordelia and the daughter of Brabantio, can never die?
                                                                                          
           The Critic as Artist, Oscar Wilde






For the Frenchies, pour comprendre le titre de ce post : allez voir ce clip des Têtes à claques.

Don't shy away from spring rolls, they are totally manageable and so versatile. Throw your favourite veggies in, some sprouts, fresh herbs (especially mint) and voilà!
I've used soya noodles but any type of thin noodles will do.

Courgette and peanut spring rolls
(vegan, gluten-free)
(yield: 5)


30 g soya noodles (vermicelli)
5 g curry powder

65 g courgette
25 g raw peanuts
15 g parsley
black pepper
5 rice paper sheets

Place soya noodles and curry powder in a bowl. Cover noodles with boiling water and let soak for 5 minutes. Drain and set aside.

Peel and de-seed the courgette if you want to. Slice it into 7-cm long sticks. Roughly chop the peanuts and slightly roast them in a frying pan for 1-2 minutes.

Wrap spring rolls:
Fill a deep plate with warm water. Dunk a rice paper sheet into warm water until it is soft (30 seconds). Lay the sheet, rough side facing you, onto a clean work surface. Place some courgette sticks at the bottom third of the rice wrapper. Top with peanuts, soya noodles, parsley and cracked black pepper. Pull the bottom end  and roll over the filling. Fold in the sides and keep rollin'.
Repeat.







Rouleaux de printemps aux courgettes et cacahuètes
(végétalien, sans gluten)
(pour 5 rouleaux)



30 g vermicelles de soja
5 g curry en poudre

65 g courgette
25 g cacahuètes non salées
15 g persil
poivre noir
5 galettes de riz



Dans un saladier, mettre les vermicelles de soja et la poudre de curry. Recouvrir d'eau bouillante et laisser gonfler pendant 5 minutes. Égoutter et réserver.

Éplucher et égrainer la courgette si nécessaire (je n'épluche pas les courgettes). La couper en julienne (7 cm de long environ). Faire légèrement griller les cacahuètes à la poêle quelques minutes et les piler grossièrement.

Assembler les rouleaux de printemps:
Remplir un plat d'eau chaude. Tremper une galette de riz dans l'eau chaude jusqu'à ce qu'elle soit souple. L'étendre sur un plan de travail propre puis disposer des bâtonnets de courgettes sur le tiers inférieur de la galette. Ajouter quelques cacahuètes, du persil, des vermicelle de soja et du poivre noir. Rabattre le bas par dessus la garniture puis replier les bords et enfin finir de rouler.
Répéter pour chaque galette.


9 commentaires:

  1. Tes photos sont magnifiques, ce qui rends ces rouleaux de printemps la tentation très forte ^^ Vous avez dû vous régaler !

    ReplyDelete
    Replies
    1. Merci Mary! Ils étaient très bons, on adore les rouleaux de printemps!

      Delete
  2. these are so beautiful, aurelie! i've been wanting to make rice paper rolls for a while now and these are the perfect ones to make!

    ReplyDelete
  3. Replies
    1. J'ai pô ri.
      Je niaise, j'ai ri mais j'ai pas chié dans son pick-up!

      Delete
  4. Spring rolls are one of my favorite Asian dishes, I always order them whenever I go out for Thai food. Something about the soft exterior combined with the crunch of the fresh vegetables inside is just perfect. And I love that you can eat them with your hands (I'm not big on utensils, I always seem to drop food off my fork and into my lap on its way up. At least if I'm holding it in my hand I know I have a good grip!) I have always wanted to try making them but felt kind of intimidated by them. Your instructions and pictures are so wonderfully detailed, though, I feel like this will be the perfect guide! Thank you!

    ReplyDelete
    Replies
    1. Thanks Eva! Homemade spring rolls are so easy, you'll be hooked!

      Delete

 
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