IMG_7297

Roasted Vegetable Quinoa with Lime and Mustard Dressing

Howdy foodies. Apologies, it’s been a while. I’ve been busy, working, studying and wedding planning. The wedding is just over 3 months away. Eek! Jemima has also been running me ragged, leaving my blog somewhat abandoned. I have been busy in the kitchen though, I’m finding my stride again. And, we’ve been putting the outside kitchen and terrace to use for barbecues, hence this post tonight; to tell you all about a special summer veggie dish I made last weekend.

This really is a super simple and deliciously tasty quinoa dish, and it was a huge hit. Strangely, not only amongst my female guests as one might expect.

Richard often pulls a funny face at the mere suggestion of something like cous cous or quinoa. Like it isn’t manly enough for him or something. That said, he really enjoyed this recipe. Having to admit defeat and confess that it had “loads of flavour” in his words, although it probably pained him to say, no doubt. He sees food like quinoa as a ‘fad’ that nobody actually likes. I admit that plain quinoa would be bland, boring and quite frankly a chore to eat. Throw in the mix though some delicious roasted vegetables and a zingy dressing and it’s transformed into a bright summery dish that is a pleasure to eat.

The dish will serve about six to eight people as a side dish, or it would stretch to four weekday lunches for work. I know I enjoyed the left over portion for my lunch yesterday. I would say this is fine to keep in the fridge for around 4-5 days, just pop it in an airtight container to keep it fresh.

123DSC_0870

asian

Jamie Oliver’s Steamed Asian Chicken & Cabbage Parcels

 
 
I have a slight obsession with recipe books; in fact I’m running out of space for them in my kitchen. I’ve discovered that the only place to buy them is a charity shop. Indeed, all of the charity shops in my town sell 3 books for £1 –even large hardback recipe books. I’ve recently found various Jamie Oliver books lurking amongst the shelves. Why someone would get rid of a Jamie book is beyond me. I’ve always found his recipes to be so inspirational. I love the different elements he brings to them, nothing is served without an accompanying salad or side dish, and it’s really creative.
This recipe is from Jamie’s Kitchen – one of his earlier books – I can tell this by the young, fresh faced lad with a cheeky grin on the cover (sorry Jamie). The book is brimming with recipes that look delicious; I can’t wait to test more of them.
This recipe really appealed to me, those of you who read my blog often enough will know this is because of the pungent Asian flavours. I love the idea of little parcels that can be dipped in the sweet chilli sauce – for me that is food that is fun – and totally delicious.
 

A Totally Delicious Asian Treat

Click here for the recipe!

IMG_7297

Hot & Sour Asian Broth

A very quick, simple recipe for you folks that love Asian flavours – you’ll be amazed at just how speedy this wonderful fusion of flavours is. It’s the perfect winter warmer, the heat from the chillies and ginger will warm you right through.
This is the second recipe for a hot and sour broth I’ve posted on Miss Friday’s Feast; it’s such a good dish, with so many delicious Asian flavours I didn’t think you’d mind another recipe that is an improvement on my last one. This recipe brings much more pungent, vibrant and fresh flavours, and makes for a perfect light meal or lunch. It’s perfect for a diet as it doesn’t compromise on flavour; in fact it’s overloaded with it and will certainly leave you feeling as if you’ve had a healthy, but filling meal. Rich was a huge fan, he loved it, which is always a good sign.       
I’ve not been very precise with the ingredient quantities here as it’s really a case of tasting as you go along. Some will prefer this a little sweeter, so should add less fish sauce and lime juice, whilst others (me) will love the salty tang of the fish sauce and fresh zing of the lime juice. It’s all a matter of personal taste, so be sure to have a slurp of the broth a few times throughout the cooking process. This is something you learn to do more and more, taste your food as you go along, it’s really important as some unbalanced flavours are hard to amend once the dish is finished. This recipe serves 2.

Hot & Sour Asian Broth 

Handful of king prawns
Handful of dried mushrooms, soaked and drained
Handful of freshly chopped coriander 
500ml chicken stock
2 nests of noodles (rice noodles or Pad Thai)
1 tbsp chilli oil
3 garlic cloves, minced
Small knob of ginger, minced
1 stalk of lemon grass, finely chopped
2 green finger chillies, finely chopped
2 shallots, finely sliced
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp soft brown sugar
Juice of half a lime
Start by boiling the kettle and soaking the noodles in boiling water.
Heat the chilli oil in a small casserole pot, add the shallots and cook for a couple of minutes, then add the garlic, ginger, lemongrass and chillies, continue to cook for 3 minutes.
Add the mushrooms and prawns, cook for 5 minutes until the prawns are pink and the mushrooms softened, and then add the fish sauce, lime juice, soy and sugar. Stir well and cover with the chicken stock.
Turn the heat down to a simmer and transfer the noodles to the broth. Simmer for 15 minutes and serve in warmed bowls with a sprinkling of coriander

If you enjoy my recipes then please do ‘like’ my Facebook page to keep up to speed with the latest culinary delights to come out of my kitchen. Each post features a photo and a link back to the blog where you’ll find the easy to follow recipes.