Hi! This week, I have filmed my weekday cooking. Covid hits Paris again and people need to adjust their schedule according to that. It is quite tiring so this week, it was all about easy cooking :P! Hope you enjoy cooking with me! Instagram : @tsuzurisa Click here to subscribe to the channel : https://www.youtube.com/channel/UC972... - about Tsuzurisa - Hi there! My name is Risa I'm Japanese mom based in Paris! I used to work for a cosmetic company and former cooking teacher. On my channel you'll see videos about cooking, fashion, beauty, vlogs and etc. Thanks for stopping by and I hope you enjoy! -Recipes- DAY1 ◆Grilled sardine Put 12 fillets of sardine in a tray, sprinkle some salt and pepper. Mix 1 cup of bread crumbles, 1 clove of garlic, 1/2cup of dill, 1/2cup of Italian parsley with a food processor and put it on the sardines. Pour olive oil on it.　Grill in 200℃ oven for 15 mins. Taste with a slice of lemon! ◆Tomato pasta Stir fry the minced garlic with olive oil, put canned tomato, add salt and heat on low-mid heat. Add salt if needed and toss with pasta. ◆Vegetable soup Cut all the vegetables you like into 1cm dice size. Stir fry them one by one from the hardest vegetable. Add a bit of salt and steam them. Repeat the same action for all the vegetables. Add water and soup broth then heat on low for 30 mins. Add salt if needed and serve with parmesan cheese. DAY2 ◆Korean Chicken Stew ⑴Put chicken, leek (only the green part), smashed garlic and sliced ginger in a pan. Let it boil and remove the scum, Add potatoes. Heat for 20 mins and if possible, leave it for 30 mins. ⑵Add salt, leeks and rice cake (If possible Korean one) ⑶Taste with garlic chive sauce (6Tbsp of soy sauce 、1Tbsp sugar, 3Tbsp vinegar, 1Tbsp sesame oil, some sesame and garlic chive) ◆Namul Boil broccoli Cut avocado Julienne and micro-wave carrots dehydrate tofu Toss them with a sauce (4Tbsp sesame oil, 3Tbsp grated sesame, 1/2tsp sugar, salt and grated garlic) DAY3 ◆Lemon butter chicken Marinate chicken with salt marinated rice malt Wipe off the liquid then pan fry them from the skin side. Flip them over and put the lid. Heat on low for 5 mins. Take the chickens out and remove the excess liquid in the pan. Add lemon juice, butter and balsamic vinegar in the pan and make the sauce. ◆Carrot rice Cook 2 cups of rice with a little less than 2 cups water, a bit of olive oil, julienned carrots and salt.