In Australia, we usually eat our noodles hot, but in Japan, noodles – especially soba noodles – are often consumed cold. They are flavoursome, textural and refreshing, and a great base or carrier for other flavours.
This dish pairs some quick pickled Shimeji mushrooms, carrots, radishes, snow peas and nori seaweed with the noodles. It is an Ottolenghi recipe from Plenty More and is is a great Summer dish.
Cold noodles are a Japanese art form. On a trip to Tokyo a few years ago I queued with a bunch of suited businessmen to have lunch in one of the city’s most renowned soba noodle restaurants. It was incredibly humbling to watch a bunch of very busy people putting aside time to sit quietly for half an hour and completely immerse themselves in the appreciation of the profound subtlety of the noodles. Enlightenment still escapes me but I’ve had my own little life moments in various London noodles bars in recent months.
I ordered a “Cold Soba Noodle Bowl” in Sydney recently, looking forward to the noodles. Sadly it was 99% shredded raw veggies, and 1% noodles. This dish fixes that ratio with a more balanced serve of noodles with the herbs and vegetables. Delicious!
Similar recipes include Glass Noodles with Spinach, and Glass Noodles with Green Mango Salad.
Browse all of our Soba Noodle dishes and our Shimeji recipes. Our recipes from Plenty More are here. Or explore our recipes for Late Summer.
Continue reading “Soba Noodles with Quick Pickled Mushrooms”
A salad of herbs is common elsewhere, but not in the English Speaking countries (in general). However herb-full salads are extraordinary and worth seeking out and making.
This one is inspired by a salad in Ottolenghi’s Ottolenghi, but his is far too fussy for me. There is no way that I am going to spend hours picking leaves from the stalks of herbs. So I mixed it up to make my version of the salad.
This salad is made with herbs – rather than cutting or slicing them, the leaves are plucked (with stem) to form leaf-sized pieces. I used the herbs available in my kitchen and garden. It is a fresh and lively salad. We kept Ottolenghi’s almonds for texture and the butter-lemon dressing, and added radishes and betel leaves. The betel leaves are optional of course – my Asian grocery stocks them so occasionally I bring some home. To soften them we wave in a gas flame and then use them as a bed for the salad.
Similar recipes include Quinoa, Herbs and Lemon Salad, Freekeh Pilaf with Herbs, and Thai Betel Leaf Salad.
Browse all of our Salads and all of our Ottolenghi dishes. Or explore all of our Early Summer dishes.
Continue reading “Herby Salad with Radishes and Burnt Betel Leaves”
Daikon Radish (aka White Radish) is another underused vegetable. There are two varieties, the Japanese and the Korean White radishes. They vary in size, but the tastes are the same.
Daikon is most popular in Salads where its radish-like heat shines through. I use it a lot in home made juices – just a small chunk so that the heat does not overpower the juice – and it adds a spark to the juice that is not otherwise there.
But when cooked – steamed, simmered, sauteed, baked, roasted, fried – it loses its heat and becomes mild and delicious.
Enjoy our collection of Daikon recipes. You can also browse them all here.
Other Collections include:
Browse all of our Gratin, or explore our Mid Winter dishes.
Continue reading “Collection: What to do with Daikon Radish – From Salads to Curries”
Think outside the box for Breakfast, especially in Summer.
Prepare your breakfast dishes, make a large pot of coffee, set the table on the verandah, deck, or under the grapevines, take the newspaper or a book, and enjoy a leisurely Summer breakfast.
Continue reading “Easy Summery Weekend Breakfast and Brunch Dishes”
Pickles are important to Indian food, no matter which Indian cuisine you are enjoying. Most are made using various slow-pickling methods, but there are also a few quick pickles. Perhaps considered more of a salad than a real pickle, they add a delightful tang to meals which cuts through the heat of any accompaniment. I love this dish with vadai or other deep fried snacks – the acid of the lemon or lime is a great accompaniment to snacks.
This salad uses daikon (the white radish) with onion rings and carrot, quick pickled in lemon juice and spices. Here we have added pounded mustard seeds (rather than popped in oil) to give a true mustardy taste, but you could also make a tadka of mustard seeds and add to the finished pickle.
Similar dishes include Onion Strings Quick Pickle, Green Apple Pickle, and Quince Pickle.
Browse all of our Indian pickles and all of our general Pickles. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring recipes.
Continue reading “Indian Quick Daikon Radish and Onion Pickle with Turmeric, Ginger and Mustard Seed”
If you are a reader of our Winter posts you know that we love to use the oven at any time of the day. It warms the kitchen, living areas and us. Plus it fills the space with the most delicious of aromas.
This is a great dish to throw into the oven on those cold days to warm the space and provide great food. Use the roasted vegetables as a side dish, or as a hot or room temperature Winter salad with a yoghurt and cumin seed dressing.
The recipe needs enough small-diced vegetables to pile into your baking dish to a depth of 5 cm, so I use a small baking dish for this one. And we are going to slow bake them for a couple of hours, so leave yourself enough time. We often make it first thing in the morning for lunch time salads.
Similar recipes include Sautéed Butternut and Spinach with Roasted Mushrooms and Roasted Garlic, Turnip and Swede Gratin, Butter Braised Turnips, Vegetables with Indian Flavours, Roasted Sweet Potatoes with Figs, Baked Parsnips with Parmesan.
Or browse all of our Baked dishes, Roasted dishes, and all of our Late Winter recipes.
Continue reading “Winter Roast Vegetables with Chickpeas | And a Salad of Roasted Winter Vegetables”
This delightfully simple salad can be made with either raw or caramelised turnips, for completely different tastes. Caramelising them removes the tang of the raw turnips, so it depends on your tastes and your mood for the day. I love to slice the turnips (or daikon, which can be used instead of turnips), but you can also shred or julienne the raw ones or cut the caramelised ones into thin wedges (about 0.5 cm) before cooking.
It is such a simple salad, it takes 30 seconds to get together once the turnips are prepared.
Similar dishes include Butter Braised Turnips, Winter Roast Vegetables with Chickpeas, Turnips in Yoghurt, Daikon Salad with Nigella Seed, and Daikon and Coconut Salad.
Browse all of our Turnip recipes, and all of our many many Salads. Or explore our Mid Spring dishes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Turnip Salad with Capers (Raw Turnip or Caramelised Turnips)”
Tsukemono are traditional Japanese pickles, and they are extremely diverse. Some require a massively long fermentation time and lots of prep, others give new meaning to the term quick pickle taking 5 minutes from start to finish. Misozuke are pickles made with miso.
Given our love for miso, and our love for pickles, it is really a surprise we haven’t made miso pickles before. It’s remedied today with this recipe for Daikon Miso Pickles. It is a recipe that can be used for a large variety of vegetables, so once you have your miso base established, you can make continuous pickles.
Similar recipes include Daikon and Onion Quick Pickle, Green Apple Pickle, Quick Pickled Radishes, and Quick Carrot Pickle.
Browse all of our Miso dishes and our Daikon recipes. Or browse all of our Late Winter dishes.
Continue reading “Daikon Miso Pickles”
Salads are one of two types. First we have the very simple salad, simple flavours and few ingredients. Fresh and vibrant, they are made to accompany dishes that are complex in composition and flavours. The second sort, the more complex Ottolenghi-style salads, contain a whole range of ingredients and layer upon layer of flavours. They are made to be a meal in themselves or to go with some very simple or plain dishes – a few slices of grilled halloumi, for example.
This is the first type – simple, with just two main ingredients and a simple dressing. It is so fresh and wonderful, a little tart from the lemon juice, and made to get the appetite really humming. It is Moroccan, and contains cinnamon in the dressing. So unusual.
Similar salads include Moroccan Orange and Carrot Salad, Moroccan Orange and Olive Salad, Orange and Walnut Salad, Orange and Olive Salad with Mint and Basil, and Halloumi and Orange Salad.
Browse all of our Orange Salads, and all of our many Salads. Our Moroccan dishes are here. Or explore our Late Winter recipes.
Continue reading “Moroccan Salad of Oranges with Radishes”
Are you like me and always cook too much rice? Here is your solution. An easy salad to put together using last night’s left over rice. How simple is that? It is a bit like fried rice – without the frying! Delicious.
This is a Bittman Salad – we are making all of his 101 Salads, all of the vegetarian ones at least. We are on the home-run now, with less than 7 more to make.
Are you after other Rice dishes? Try our Coconut Rice and Peas Salad, Carrot Rice, Zucchini Rice, and all of our Risottos.
All of our Rice dishes are here and all of the Bittman Salads we have made are here. Or browse all of our Early Winter recipes.
Continue reading “Not Quite Fried Rice Salad”