Who's the cook?
- Mushroom and Peashoots frittata (enoki mushrooms + peashoots cooked in a ghee; + 2 eggs, salt, quick stir; brown on one side; flip and brown on another)
- Kumato tomatoes, cut, with mayo sauce on top (mayo, little water to dilute, pepper).
Kidding me - I love everything with eggs. Enoki mushrooms may not be good fit for this dish - they are great in soups. Although my "Everything good with eggs" works here. Also I'm getting now that peashoots has interesting undertone in taste that is not always welcomed by me :) Anyway..remember? Eggs!
Oh, yeaa, on mayo sause - I figured out that mayo diluted with water makes very delicate tasty runny sauce taste of which can be stirred in any direction by adding another components. Also it makes lighter version than original mayo!