Japanese Day

Soba Noodle Salad

So not that long ago, me and my friends, (following the rules set by the government), we had a Japanese themed day. We had Japanese snacks, drinks and sometimes music too. But we also enjoyed making different popular foods from their culture and the regions in Japan.

Advertisements

Among the many of the yummy delights we made was a Soba Noodle Salad. It was really easy and quick to make. Soba noodles are made from buckwheat and can be served hot or cold, we decided to serve our delicious salad cold. Excellent thing about soba noodles is that they are Vegan & Vegetarian friendly therefore are a nice alternative to Ramen noodles. They are also a good source of magnesium and fibre.

So, I will stop ranting on and give you the recipe for the:

Soba Noodle Salad

Ingredients:

  • 250g Soba noodle
  • 150g Edamame beans
  • 1/4 Cucumber, julienned. ( I had to google what ‘julienned’ meant. Here is a useful video: Cooking Tips: How To Julienne Cucumbers )
  • 1/4 Red Cabbage shredded finely
  • 1 Grated Carrot
  • 3 Spring Onions sliced on an angle
Advertisements

For the dressing:

  • 1tbsp Neutral oil like sunflower or olive oil.
  • 3tbsp sesame oil
  • 1/2 tsp crushed red peppers
  • 3 tbsp runny honey
  • 3 tbsp dark sweet soy sauce

Recipe:

You start with making the dressing. Combine the vegetable oil, sesame oil, and the crushed peppers into a small saucepan. Then, over a medium heat, whisk and infuse this mix together.

Add the honey and soy sauce. Whisk together until the honey is dissolved. Set aside to cool. Now prepare the vegetables!

If you have already prepared the vegetables before you started cooking, well done on being organised haha! If not do not worry, you have time to do it now while the sauce is cooling down.

Once you have prepared the veg, you need to boil the soba noodles in a big pan for 4 – 5 minutes, then rinse them under cold water to remove starch and it stops them overcooking

Advertisements

Once the noodles are cooled and no longer dripping, add the vegetables you prepared earlier and then mix in the beautiful sauce. I would recommend serving immediately so that your vegetables do not go soggy as a result from the sauce.

And that’s it! Very easy to make and so refreshing too. Perfect for a nice summers lunch with the family, or even just for yourself. I know personally I could have eaten the entire lot!

The finished reward for your hard work!

Let me know if you tried making it yourself!

Advertisements

Lemon and Poppy seed cookies


(Audio description above for those who need it!)


I enjoyed making these, they were dead cute and tasted really nice! I hope you enjoy making them yourself.

Ingredients

  • 100g soft unsalted butter
  • 30g Icing Sugar
  • 3 egg yolks
  • Zest of one lemon
  • 1 Tablespoon of lemon juice
  • 175g of Plain flour
  • ½ teaspoon of Baking powder
  • 1 pinch of salt
  • 2 tablespoons of poppy seeds

Method

Place the soft Butter and Icing Sugar in the bowl of your mixer, and cream them together using with the paddle attachment for at least 5 minutes on medium speed. You will know it is done when it goes nice and pale and fluffy.

Add the egg yokes 1 at a time. Do not worry too much if they curdle slightly at this point. They will bake fine.

Add your lemon zest and your juice.

Sift in the Flour, Baking Powder and Salt. Now mix until the dough starts to come together, stopping to scrap the edges of the bowl if you need to, then add the Poppy Seeds.

Transfer the dough over onto a lightly flour surface and bring it together into a ball and gently press on it to flatten it. Cover with a sheet of baking paper and roll into the desired thickeness with a rolling pin.

Now, try and put the flattened dough onto the baking sheet cover with another one covering it, so it’s like a baking sheet sandwich. Let it chill for 15 mins in the fridge.

Preheat the oven on 160’C/325’F.

Remove the top sheet of baking paper and transfer to a lightly floured work surface and use a Cookie Cutter to shape the shortbread.

Bake for 10 to 15 minutes, depending on the thickness of the cookies, or until the edges start to turn golden brown.

And that’s it! Very easy and doesn’t take all that long to make. Let me know how your cookies turned out!

Italy 2018, Part 2

So here is part 2 of our Italy series, I hope you enjoy!

Part one is here: Part 1

Day 5

15th June

Today we travelled to the city of Naples. I personally, wasn’t a massive fan of the city but I know others who have visited and said they enjoyed their experience.

This city is situated between two areas of volcanic activity: Mount Vesuvius to the east and the Campi Flegrei (Phlegraean Fields) to the northwest. Naples was bombed heavily during WW2 with it being quite a big port. In modern times, even though it is not the port it used to be, this city remains to be the centre of the nation’s southern commerce and culture.

On the way through Naples, we actually got an excellent view of Mt Vesuvius in the distance.

Click the link for the first short video: https://youtu.be/MuA7BxysWZ0

We travelled through Naples to get to the place called Sorrento. Sorrento is known for its love of lemons, and its absolutely stunning cliffside views of the bay that looks out over Naples.

We stayed at the hotel Michelangelo. We had a lovely relaxing evening in the Italian sun listening to the hustling and bustling sounds of Sorrento.

Day 6

16th June

The next morning we had a lovely breakfast to prepare for our day and then we set out onto the street! We set off in the direction of some limoncello shops. We stopped off at one and the guy was doing shots with the customers, who knows how many that guy had had before we’d gotten there.

Limoncello is a liqueur made in Italy, mainly the southern part of Italy, that uses Lemon zest. It is made particularly in Sorrento, Capri, and along the Amalfi Coast, so do not be surprised when you visit and find shops selling just Limoncello. It’s made by steeping lemon zest in highly concentrated vodka until oil is released, then mixing the resulting yellow liquid with simple syrup. I recommend trying it when you are there, the flavours are amazing!

We visited a farm which made Limoncello, they even made different flavours such as Mandarin and Liquorice. It was beautiful, and walking around with the owner of the farm, you could really see how much farming meant to him, the way he looked at his produce with joy. It delighted him to show others his hard work and wanted them to enjoy it too!

DAY 7

17th June

Our new tour guide Laura, (pronounced Low-ra), took us to visit Positano on the Amalfi coast. It was gorgeous! The sea was glistening and all of the coast line was gleaming. All the different colours of the various houses, blues, yellows and oranges.

Visit this link to see the video slideshow: https://youtu.be/FxJ269fm6eg.

We could see he coastline for miles and miles. Sometimes, the road would narrow a little and if you looked straight down through the window of the bus, you could see the jagged rocks below. It was often more than a 60ft drop the the sea from the road we were on!

On our way home, we travelled through the mountains. We came to a place called Ravello, (Picture 1). It was an adorable little village that overlooked Positano and the Amalfi coast. As you can see, we had a breath taking view of the coastline!

“When we got back to the hotel, I was shattered”

16 year old me