Broad Beans and Green Asparagus with Buckweat Noodles

Get
2 cups of shelled broad beans (Vicia faba)
1 cup of shelled peas
1 cup of snow peas
2 bunches of green asparagus
2 carrots
1 onion
1 cup of flat parsley
5 cloves of minced garlic
some lemon thyme/rosemary
1 bay leaf/ some pepper
olive oil
1 cup of hot stock/water

200 g Buckwheat noodles (Soba)
all organic...

Do
Shell beans. Chop onion finely and fry in olive oil. Cube carrots very small and add. Fry for a while and add 1 cup of hot stock. Add the beans, bay, 2 garlic cloves and some pepper. Cover and simmer for 15 min. Add the asparagus in 2 cm pieces keeping the heads aside. Add most of the peas, parsley and herbs.
Cook the buckwheat pasta.
Simmer vegetables for another 5 min. Test a broad bean to see if it is sufficiently cooked. Before serving, add the asparagus heads, the snow peas, remaining peas, garlic and parsley. Leave covered for a few minutes.

Serve immediately with a vase of nasturtiums (Tropaeolum majus) and citrus blossom for olfactory stimulation.

A hybrid merger of beans used in the Neolithic period in the Mediterranean region and Japanese Soba.

Bunya Mushroom Ragout with Buckwheat noodles

Get

30 Bunya nuts
250g mushrooms
3 white onions
2 cloves garlic
6 pepper corns
1 bay leaf
500ml water
olive oil
200g buckwheat noodles

Do
 
Cook peeled bunya nut halves in water with bay leaf and pepper corns for 60 minutes.
Allow to cool for a couple of hours. Drain and set the stock aside. Discard pepper and bay leaf.
Separate the thin stock from the top for cooking noodles and the thick stock for the sauce.
Peel and chop onions. Fry slowly until glassy. Add garlic pieces.
Push onion and garlic to one side of the pan.
Fry the mushrooms in batches adding more olive oil as necessary. The mushrooms should fry and not become soggy.
When each batch is ready, push it to the side next to and under the mushrooms and add some more.

Bunya bark Araucaria bidwillii

When all the mushrooms are fried, add the drained bunya nuts. Stir it all together.
Add a few tablespoons of thick stock, just enough so that it has a thick sauce, not watery.

Serve with buckwheat noodles cooked in the remaining thin bunya stock with extra water as necessary.

Bunyas
Bunya Pine Nuts with Aubergine
Bunya Spaghetti Napolitana
Kumera Bunya Soup
Bunya Pine Nuts in Coconut Milk 
Bunya pine nuts in green tomato sauce 

Mushroom pasta 

Curly Kale with Soba Noodles and Sesame seeds

Get
2 heads of curly kale
1 cup of sesame seeds
3 cloves of garlic
400g Soba noodles
150 ml vegetable stock
2 Tbsp roast sesame oil

Do
Wash the curly kale leaves well. Discard outer leaves and dry well. Cut the leaves from the stem by sliding a knife along them and keep separate. Heat oil in a large pot as the initial amount can be rather bulky. Fry the chopped kale stems and garlic for 5 min. Roast sesame in a dry pan. Chop the vegetable rather finely. Add small amounts to the pot successively and stir. Start to boil the noodles. Pour on (some of) the hot stock, cover and allow to simmer for 15 min. Use more liquid till the kale is cooked to your liking. There shouldn't be too much stock left in the pot when you mix the noodles with the kale.
Serve immediately with the sesame seeds to be sprinkled over the dish.

This self-similar 'Australian' kale (click image) seems to be milder than the following European variety:
Curly kale and savoy cabbage

Make your own buckwheat soba noodle in silence, video