TuorloBlue | Yellow Kiku Euphoria

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CAMELIA KI

Camelia Ki the delicacy of a japanese yellow chrysanthemum unveiling a crispy flavor in a hint of sweetness Architectonical Illustrations Photographic Art Photographic Art culinary exploration Through Designed light architectonical illustration A Culinary Process Through Architectural Drawings Top

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Yellow Kiku Euphoria

A FUSION OF ITALIAN & JAPANESE CUISINE

Ingredients

2 Serving Size

• Yellow Pepper
(2 medium – 1 for garnish )

• Yellow Chrysanthemums Flowers
(180 g or 4 cups)

• Yellow Tomatoes
(200 g or 1 cup)

• Extra-Virgin Olive Oil
(30 g or 2 Tbsp)

• Garlic (1 clove)

• Dried Oregano
(30 g or 1 Tbsp)

• Salt

• Shirataki Noodles
(2 packages)

Step-by-Step

recipe

Put a large pot of water over high. When the water starts boiling add a pinch of Salt.

Heat some Extra-Virgin Olive Oil in a skillet frying pan and then add a Garlic clove. Sauté until golden and then turn off the heat.

Finely slice one Yellow Pepper into strips and place it on the skillet frying pan;
Slowly add a bit of Boiling Water and cook until soft.

Wash and cut in half the Yellow Tomatoes. Add to the skillet frying pan and cook until melted. Taste and adjust with Salt.

Wash and add to the skillet frying pan the Chrysanthemums Flowers (save some for garnishing the dish). Cook for one minute.

Shirataki Noodles Preparation: Drain in a large sieve and wash under cold fresh running water Shirataki Noodles for about 2-3 minutes. Rinse them and boil them in a large pot with salted water for about 2 minutes.

Use tongs to move Shirataki Noodles and put in the skillet frying pan together with the sauce. Stir-fry and toss for about 3 minutes and add Dried Oregano and some fresh Extra-Virgin Olive Oil on top.

Serve at once using tongs. Cut and empty the second Yellow Pepper and place the Shirataki Noodles inside. Garnish with Chrysanthemums Flowers on top.

ENJOY! & CHECK OUT OUR OTHER RECIPES:

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CAMELIA KI

Follow Us: IG

Yellow Kiku Euphoria

A FUSION OF ITALIAN & JAPANESE CUISINE

Ingredients

2 Serving Size

• Yellow Pepper (2 medium – 1 for garnish )

• Yellow Chrysanthemums Flowers (180 g or 4 cups)

• Yellow Tomatoes (200 g or 1 cup)

• Extra-Virgin Olive Oil(30 g or 2 Tbsp)

• Garlic (1 clove)

• Dried Oregano (30 g or 1 Tbsp)

• Salt

• Shirataki Noodles (2 packages)

Step-by-Step

recipe

Put a large pot of water over high. When the water starts boiling add a pinch of Salt.

Heat some Extra-Virgin Olive Oil in a skillet frying pan and then add a Garlic clove. Sauté until golden and then turn off the heat.

Finely slice one Yellow Pepper into strips and place it on the skillet frying pan; Slowly add a bit of Boiling Water and cook until soft.

Wash and cut in half the Yellow Tomatoes. Add to the skillet frying pan and cook until melted. Taste and adjust with Salt.

Wash and add to the skillet frying pan the Chrysanthemums Flowers (save some for garnishing the dish). Cook for one minute.

Shirataki Noodles Preparation: Drain in a large sieve and wash under cold fresh running water Shirataki Noodles for about 2-3 minutes. Rinse them and boil them in a large pot with salted water for about 2 minutes.

Use tongs to move Shirataki Noodles and put in the skillet frying pan together with the sauce. Stir-fry and toss for about 3 minutes and add Dried Oregano and some fresh Extra-Virgin Olive Oil on top.

Serve at once using tongs. Cut and empty the second Yellow Pepper and place the Shirataki Noodles inside. Garnish with Chrysanthemums Flowers on top.

ENJOY! & CHECK OUT OUR OTHER RECIPES:

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CAMELIA KI

• Yellow Pepper
(2 medium – 1 for garnish )

• Yellow Chrysanthemums Flowers
(180 g or 4 cups)

• Yellow Tomatoes
(200 g or 1 cup)

• Extra-Virgin Olive Oil
(30 g or 2 Tbsp)

• Dried Oregano
(30 g or 1 Tbsp)

• Shirataki Noodles
(2 packages)

Finely slice one Yellow Pepper into strips and place it on the skillet frying pan;
Slowly add a bit of Boiling Water and cook until soft.