It's New Year's Eve.
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| Basel at the River Rhine |
Every year there will be a hug firework at the River of Basel (City). A few times I've be in the crowd, watching the great firework.
This year I watched I from a little bit more outside of the crowd and my jacket won't smell smoky with some burned holes in it.
I just love the feeling by then in the city.
Hope you enjoyed also a great evening with your friends or even alone by yourself.
The time before the firework I spend alone at home and made myself something good, with a drink and then some wine. Nothing to be sad about.
For my festive New Year's dinner I made a good delicious meal. I kept it simple, but even a simple meal can look and taste great!
Kale and Brussels sprouts Soba Noodles
Serves 4
Ingredients:
1 bunch tuscan kale
5 tsp. toasted sesame oil
10 brussels sprouts
1 plump clove garlic
1 Tbsp. rice vinegar
1 tsp. low sodium soy sauce
2 Tbsp. toasted sesame seeds (white or black)
2 pinches red pepper flakes
500 g soba noodles
4 slivered green onions, for garnish
Direction:
Slice the kale leaves from their stems and discard the stems. Working in batches, stack the leaves, roll them up tightly lengthwise, and then thinly slice them crosswise into narrow ribbons. Put the ribbons in a large bowl with 1 tsp. of the sesame oil and 1/4 tsp. salt. Massage the leaves with your hands until they glisten.
Discard any funky outer leaves from the brussels sprouts. Slice them paper thin (mandoline works best, peeling them by hand would take you some time..) then toss them with the kale.
Pound the garlic until smooth in a small mortar (I used a bowl and minced the garlic fine). Stir in the vinegar, remaining sesame oil and soy sauce. Pour the dressing over the greens and toss well. This much can be done in advance and kept in the fridge until ready to serve, or enjoyed alone as a salad.
Bring the water to a boil. When starting the noodles, finish the salad with the sesame seeds, pepper flakes and green onions. Cook the noodles according to package instructions and drain well. Toss the noodles with the greens. The noodle salad can be served warm or cold.
Serves 4
Ingredients:
1 bunch tuscan kale
5 tsp. toasted sesame oil
10 brussels sprouts
1 plump clove garlic
1 Tbsp. rice vinegar
1 tsp. low sodium soy sauce
2 Tbsp. toasted sesame seeds (white or black)
2 pinches red pepper flakes
500 g soba noodles
4 slivered green onions, for garnish
Direction:
Slice the kale leaves from their stems and discard the stems. Working in batches, stack the leaves, roll them up tightly lengthwise, and then thinly slice them crosswise into narrow ribbons. Put the ribbons in a large bowl with 1 tsp. of the sesame oil and 1/4 tsp. salt. Massage the leaves with your hands until they glisten.
Discard any funky outer leaves from the brussels sprouts. Slice them paper thin (mandoline works best, peeling them by hand would take you some time..) then toss them with the kale.
Pound the garlic until smooth in a small mortar (I used a bowl and minced the garlic fine). Stir in the vinegar, remaining sesame oil and soy sauce. Pour the dressing over the greens and toss well. This much can be done in advance and kept in the fridge until ready to serve, or enjoyed alone as a salad.
Bring the water to a boil. When starting the noodles, finish the salad with the sesame seeds, pepper flakes and green onions. Cook the noodles according to package instructions and drain well. Toss the noodles with the greens. The noodle salad can be served warm or cold.
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