asian style salad
This is a way of serving ordinary salad that I like to make and eat either as a condiment or as a starter. I like the tanginess of the vinegar, combined with the sesame. The trick is to use balsamic vinegar since it’s so sweet it makes any extra sugar unnecessary.
You need:
a variety of green leaves or Chinese cabbage
2 tsp balsamic vinegar
1 tsp Japanese soy sauce
1 tsp furikake
How to:
- Rinse and cut the vegetables into smaller pieces.
- Mix the ingredients for the dressing.
- Mix it well (I usually put it all into a plastic container and shake it).
- Let it rest for about five minutes.
Enjoy!
cauliflower soup
I’ve said it before. I think soup is the perfect fastfood. It usually takes under 20 min, can be made from almost anything and most often requires minimum washing up afterwards.
Today’s option was a cauliflower variety, spiced up with some cheese and a little of my own forest spice blend. Yeah, I know I use that in everything, but there’s a very good reason for that! It’s amazingly good.
There. Today’s bragging session over. Lets get back to the cooking!
You need:
1/2 head cauliflower
1/2 liter chicken stock
3 tbsp grated cheese
1 tsp forest spice blend
salt, pepper
How to:
- Cut the cauliflower into smaller pieces
- Bring the stock to boil and add the cauliflower.
- Let it boil until soft – I’m not going to give you an exact time as this depends on the size of the pieces etc. I’d say around ten minutes, but just test it with a fork and you’ll be able to tell when it’s soft.
- Right before you decide it’s finished, add the forest spice.
- Mix it with a blender stick and add the cheese. Blend some more just to make sure it’s all properly mixed.
- Taste with salt and pepper and you’re all set for dinner!
