This is yet another recipe based on one from Plenty by Yotam Ottolenghi. Ottolenghi’s recipe is here and below is my most recent adaptation that eliminates the wakame (I enjoy seaweed but it’s harder to find) and uses radishes instead. I love soba noodles, spicy flavors, and the crunch that comes from raw vegetables. I also like plates with a lot of color, so this one fulfils all of my food wishes at once!
What You Need
2 large cucumbers (skin on)
2 teaspoons of salt (or less)
11oz soba noodles
2 tbsp rice vinegar
Grated zest of 2 limes
1/4 cup lime juice
1 1/2 tbsp grated fresh ginger
2 fresh red chilis, finely chopped
1 tbsp sugar
2 tbsp sesame oil
2 tbsp canola oil
1tbsp sweet chili sauce
1 garlic clove, crushed
1/2 cup sesame seeds
Half a bunch cilantro leaves, roughly chopped
About half the amount of mint leaves as cilantro leaves, roughly chopped
What To Do
1. Slice cucumber into strips using a vegetable peeler. Place strips into colander, sprinkle with salt, and stir. Leave to drain.
2. Thinly slice radishes and set aside.
3. Cook noodles in boiling water for about 4 minutes, or as directed on the package. Drain and rinse under running cold water to stop cooking. Leave to dry.
4. Make sauce by whisking together all ingredients.
5. Mix together cucumber, radishes, and noodles and then add sauce. Stir gently and add sesame seeds, cilantro, and mint. Stir to combine. Taste and adjust seasonings – it should be “a sweetish tart flavor with a kick”.
The new school year begins tomorrow and I would normally cap off the summer holidays with a dinner out with my family or friends. However, this is a year of great change and I’m alone tonight. I didn’t want to go out alone, though that’s something I am more than used to doing because of traveling. I did want to do something out of the ordinary, however, so I made pizza.
I don’t write recipe posts nearly as often as I should for the amount that I cook, but I figured I’d write this one because it’s a super easy recipe that a typical working person might actually attempt. (I’m also a bit sad at being alone and writing gives me something to do.)
What You Need
Precooked pizza crust (I normally aim for whole wheat but couldn’t find whole wheat pizza crust in either of the two stores where I do most of my shopping)
1 clove garlic
About 10 oz fresh spinach
Sundried tomatos in oil, sliced into julienne strips with 2 tbsp oil reserved
Kalamata olives, halved
Red pepper flakes
What To Do
1. Preheat oven to 450ºF
2. In a frying pan on low heat, warm 2 tbsps of oil from the sundried tomatoes
3. Add garlic and sauté for 1 minute
4. Slice spinach leaves into strips and add to pan; sauté for 1 minute
5. Top pizza crust with spinach mixture and as many sundried tomatoes and olives as you’d like
6. Scatter as much feta cheese as you’d like on top
7. Bake for 8-10 minutes until crust is browned to your liking
8. Finish with a sprinkle red pepper flakes for added heat
And that’s it! There’s obviously a lot of choice and personal preference here and let’s face it, it’s pizza. Pizza can literally be anything and it’s almost always tasty.
My mother is the best cook I’ve ever met and this post is really all hers. I had no hand in this meal at all, except for choosing Dr. Konstantin Franks Dry Riesling to go with it. However, it was so delicious and beautiful that I wanted everyone to hear about it!
You can take a look at the original recipe here. The ingredients and steps below reflect what my mum actually did to put it all together. (And honestly, it’s a salad. Measurement are merely suggestions.)
What You Need
For the salad:
1 small watermelon
2 Romaine lettuce hearts
12 grape tomatoes (different colors), halved
1 can chickpeas, drained and rinsed
4 large spoonfuls feta cheese
2 tsp sumac
For the dressing:
2 tbsp whole-grain Dijon mustard
2 tbsp lemon juice
1 tbsp olive oil
Fresh parsley, chopped
What to Do
1. Slice watermelon into 1/2-inch rounds and put each slice on a plate
2. Top each watermelon slice with lettuce, tomatoes, chickpeas, and cheese
3. Whisk together all dressing ingredients and drizzle over topped watermelon
4. Finish with a sprinkle of sumac