A quiet day on the food front, however, I have been snacking on these pickled fish delights from those nice people at IKEA all day.
Flavoured with Garlic (Sill Vitlok), Sour Cream (Sill Graddfil) and Onions (Sill Lok) other flavours are available.
If you have an IKEA or a good Deli near you they are certainly worth a try, I have to admit I don't know how the Swedes serve them but they do go well with savoury pancakes.
Enjoy
Cod with asparagus and noodles
Dinner with the kids beautiful fresh Cod, vibrant iron rich Asparagus and fresh egg noodles. Healthy, full of flavour and the kids really enjoy their fish.
Ingredients
- 500g fresh skinless and boneless cod
- 2 bunches of Asparagus
- 400g fresh Egg Noodles
- 2 spring onions (salad onions) for garnish
All ingredients from Sainsburys
Season the Cod with salt and white pepper, then steam the for 10 - 12 minutes. As I've said before I do not have a steamer so use a colander over a pan of water with a piece of foil over the top of the colander works perfectly. Once the Cod is almost cooked remove from the steamer and wrap in foil it will continue to cook whilst you prepare the Asparagus and noodle.
Prepare the noodles as per the instructions on the packet, if you are using fresh this is normally dropping them into boiling water for 2 - 3 minutes. Once cooked drain well and drizzle with olive oil, whilst cooking the noodles you can drop the Asparagus into boiling water for a similar amount of time. Once the Asparagus is cooked plate up immediately drizzling the Asparagus in olive oil and sprinkling with Maldon's sea salt, place the Cod on top of the Asparagus and drizzle with more oil. Plate the noodles and garnish with finely chopped spring onions.
That is it, if you use fresh ingredients, this dish will taste great, do not skimp on the olive oil extra virgin will give you the best flavours.
Download your recipe card here
Enjoy
Salmon with glass noodles, radish and carrot
The kids came over for diner tonight so I decided to do fish as it's something they all enjoy, I wanted something a little different and eye catching for the blog so went for an Asian theme they weren't fussed but enjoyed the food.
I steamed the Salmon as it helps to keep the fish moist, is uber healthy and you cannot go far wrong. As I do not own a steamer I placed the fish in a metal colander over a pan of boiling water, make sure the water doesn't come into the bottom of the colander and cover the top to stop the steam escaping, I use a frying pan. Cooking takes 8 - 10 minutes, it can be difficult to tell when it's cooked the way you want it so I just cut into one piece to check.
Whilst the Salmon is cooking place the glass noodles in a bowl and cover with boiling water, they take around 5 minutes to cook but I suggest following the instructions on the packet.
Grate the carrot, I use one large carrot for two people and grate on the chunkiest side.
Top and tail your radishes, I suggest getting them with the leaves still in tact, this gives you the option to leave them looking the way mine do in the photos.
You should have time to prep and plate the noodles, carrot and radish whilst the salmon is cooking obviously leaving the noodles until the last minute. Once the salmon is cooked remove from the colander and remove the skin, if the salmon is cooked properly the skin will slide straight off and you can plate up. Drizzle the salmon with a little sesame oil and serve whilst the fish is still hot.
Ingredients
- 4 Salmon fillets from Sainsburys
- One packet of Glass Noodles from Yau Brothers
- 2 Carrots and one bunch of Radishes from my local Fruit and Veg man. Find your local F&V man, mine has great quality, excellent prices and is really cheery.
- Sesame Oil also from Yau Brothers
Click here for your recipe card
Enjoy
Mussels with White Wine
A quick and easy lunch of fresh Mussels cooked with white wine, garlic and parsley.
Put a quarter bottle of white wine, 3 or 4 whole cloves and a handful of parsley stalks into a large pan, pile the Mussels on top. Cook over a medium heat for 3 - 5 minutes, take Mussels from the pan serving in a large blow dis-guarding any still closed. Garnish with finely chopped parsley and fresh white bread.
Click here to download the recipe cardEnjoy
Yaki udon with prawns and chicken, tonight's dish is a combination of left overs from recipes I've posted over the week. Great Udon noodles with a fabulous sauce of ginger, yellow bean sauce, lemongrass and teriyaki from Monday add prawns left over from yesterday and some chicken for some additional flavour. The green vegetables peppers, green onions and cucumber bring in some crunch and lightness to the dish.
Make the sauce as described here. Boil the noodles as per the instructions on the packet and set a side. In a hot wok add garlic and chicken fry for 2 - 3 minutes then add green peppers and fry for a further 2 minutes, finally add the prawns and fry until the prawns a properly cooked. Put the noodles back in the wok for 60 seconds to warm through before serving in a large bowl, dress with ribbons of cucumber and drizzle over the sauce. Sprinkle with sesame seeds if you have them.
Hope you enjoy the dish, please leave me your thoughts to my slightly ad hoc dish.
Udon noodles with hot broth, another dish from Japan this is super simple, so tasty and looks fabulous too.
My favourite plump udon noodles, green vegetables with a slight crunch, perfectly prepared hard boiled eggs, prawns and that oh so amazing Miso based broth ( I couldn't get 'dashi' in my local store so changed it for Miso and it works for me, add about 500ml of boiling water to one sachet of Miso. Sweet, sour, salty with a depth that just makes you want to smile and have more and more and more.
Check out the recipe to see how simple this amazing dish is, I challenge any of you to try this one and get it wrong.
For the those who are really stuck, I was the egg should be put into a pan of cold water, bring to the simmer and held there for 7 minutes. This gives you the perfect egg firm white with just a touch of softness in the yolk.
A big thanks to Natalie for that one
Give it a try and if you have any queries leave a comment.
