Tag Archives | soy

bagel with wasabi cream cheese, smoked salmon, avo and pickled ginger

bagel with wasabi cream cheese, smoked salmon, avo and pickled ginger

I shamelessly stole this bagel idea from one of my favourite and luckily extremely local deli’s Kleinskys. They have it on the menu at the OZC Farmers Market on a Saturday and its called the Californian. It’s a delicious combination of wasabi cream cheese, smoked salmon (or trout), avocado and pickled ginger. Drizzled over the top they do a honey and soy reduction which gives it a salty sweet finish.  Continue Reading →

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lentil and cous cous salad with a soy, ginger and lime dressing

lentil and cous salad with soy, ginger and lime

I love cous cous, especially whole wheat cous cous and lentils are always a good thing.  I do prefer using dried lentils and cooking these from scratch, but for this I had a tin lying in my cupboard so thought I would just use that.

To give the salad some nice texture and flavour, I chopped up what suitable fresh ingredients I had available in my fridge. There are no rules here.

I thought the dressing from this delicious Pret a Manger, Oriental Noodle salad recipe would work well, so this is what you need to make it:

Cous Cous:

  • 200gms cous cous (I used whole wheat)
  • 350ml water or stock (I used a veg stock)

Pour the boiling water or stock over the cous cous, cover and allow to stand (about 10 minutes) until all the liquid has been absorbed and then fluff up with a fork and cool. Continue Reading →

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crispy noodle slaw with seeds and almonds and a honey soy dressing

crispy noodle salad with cabbage, sesame and sunflower seeds, toasted almonds and a honey soy dressing

This is a family favourite recipe and ranks as one of my all time best salads. I love it because of the texture combinations, I’m a crunch junkie.  I love the seeds and the almonds which delivery both texture and flavour, and for some bizarre reason I have always loved the taste of raw cabbage and the slight pepperyness of it.

The dressing is sweet and salty and I added a bit of wasabi to give it a teeny kick.  You could add more, or even chilli if you wanted to ratchet the heat up a notch.

What you neeed for the salad (I made a few changes to the recipe which is just cabbage and spring onions).

  • finely shredded cabbage – about 4 – 5 cups or half a medium cabbage
  • 4 spring onions finely sliced (the white and some of the green parts)
  • 1 celery stalk finely sliced
  • a cup of mange tout (sugar snap peas) finely cut length ways
  • a handful of toasted almond flakes
  • a handful of toasted sunflower seeds
  • 1 packet of 2 minute noodles broken up and toasted under the grill
  • sprinkle of toasted sesame seeds

The dressing:

  • 2 Tbs soya sauce
  • 1/4 cup red wine vinegar
  • 1/3 cup sunflower oil
  • 1/3 cup honey (or syrup)
  • 1 clove of garlic crushed
  • 1/2 – 1 tsp wasabi paste

The thing to do is to get all the components ready and then toss together just before serving.

So dry pan fry the seeds and set aside.  Toast the broken up pieces of noodle under the grill and set aside.  Cut up all the vegetables (or just cabbage if you prefer) and mix together.

I pour all the dressing ingredients into an empty jar and shake around.

Toss all together and serve immidiately.

This salad goes really well with any grilled meat or fish. Its great for a braai (BBQ). I ate this with a delicious pan fried piece of angelfish with lime zest salt.

a delicious crunchy salad

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