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For our first recipe of Spring 2021, and we thought it fitting to bring you a versatile salad recipe that showcases our delicious, 100% buckwheat soba noodles. Light and fresh, yet also comforting and substantial, they're the perfect lockdown lunch or iso supper. It's made with ingredients most of us have in the pantry and veg crisper. Versatile, and ready in 15 minutes, Soba Noodle Salad is easy to prepare for 1 person or many. It's Soba Noodle Salad, your way.  Ingredients:
200g Soba noodles A combination of approximately 2 cups of your vegetables of choice. (For this recipe I used sliced green beans, broccoli cut into small florets, ¼ red capsicum sliced thinly, and edamame). 1 shallot, both green and white parts, sliced thinly Small handful chopped coriander A small sprinkling of sesame seeds, white or black 1 red chilli, finely sliced (optional) 2 hard-boiled eggs, peeled and halved (optional) For the dressing: 2 tbsp tamari or soy 1 tbsp mirin 2 tbsp rice wine vinegar 1 tbsp sesame oil 1 tbsp olive or peanut oil 1 tsp fresh ginger, minced 1 garlic clove, minced 1-2 tsp brown sugar Things to have ready: Bowl of iced water Serving bowl And remember to pre-boil some eggs if using! Method: ¾ fill a large pot with water, add a tsp salt and bring to a boil. Cook the soba noodles in the boiling water for about 6 minutes. In the last minute add green beans, frozen edamame and broccoli, or any other veg you're using that needs a quick blanching. While the noodles are cooking, chop your remaining veggies and herbs (capsicum, shallots, coriander, ginger, garlic). Drain and transfer noodles and veg into an ice bath (just a bowl of iced water, with ice cubes). This not only stops the cooking process immediately but helps maintain a bright colour in the blanched veggies. Drain the noodles and veggies and transfer them to a large serving bowl. Add remaining salad veg (capsicum and shallots). Combine all dressing ingredients in a jar, pop the lid on and shake it vigorously for 10 seconds or so. Pour dressing over the noodles and veg. Garnish with coriander, chilli if using, and sesame seeds. If using eggs, place them on top of your salad and serve. PIMP MY RECIPE
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Universally loved by 97% of children and grown-ups alike, it's hard to go wrong with pasta and a simple red sauce. But what if you don't have tinned tomatoes on hand? Or you don't have the extra time needed to turn those tinned tomatoes into a sauce? Tomato powder to the rescue! In seconds, tomato powder can be turned into the most gloriously silky, full bodied and satisfying red sauce. Made from 100% dried tomatoes, you can use it in pasta, soups, casseroles, jaffles, nachos and parmigiana! See under recipe for more ideas on how to use tomato powder. Here I've paired it with our popular zoo pasta for a simple, 15 minute dinner. My kids and I love this dish, and I bet you will too!  Serves 3-4
Ingredients: 300g zoo pasta 50g/2 tbsp tomato powder 2 handfuls broccoli florets ½ cup Grated Parmesan Cheese Salt and pepper to taste +1 cup reserved pasta water Method: Fill a large pot with water, add 2 tsp salt. Bring to a boil then add pasta. The pasta takes aprox 12 mins to cook. At the 9 or 10 minute mark, add broccoli to the pasta pot. Then take a ladle or large spoon and scoop out 1 cup of the pasta water and pour it into a jug or small saucepan. At the 11 minute mark (or when pasta is al dente), drain pasta and broccoli, then return it to the pot. Drizzle a bit of olive oil over it. Set aside while you make your quick-as-a-flash sauce. Sauce: add tomato powder to the cup of reserved pasta water, then whisk together til smooth. Add a pinch of salt and pepper to taste. Place pasta and broccoli into serving bowls, then spoon the silky red sauce on top. Finish with grated parmesan or cheddar if desired. PIMP MY RECIPE
SOME MORE USES FOR TOMATO POWDER
This week I had a play with our new product, cassava flour. What a revelation it is for gluten free cooking and baking! No more mixing 3 or 4 different types of gf flour substitutes to try to get that elusive wheat flour feel and behaviour. Cassava needs no co-workers - it does the job of a regular wheat flour all on its own! When I decided to make cassava flour Crepes, I knew that the perfect accompaniment would be our own Kelly's strawberry chia jam. When I tried it, it was a revelation to me. The chia seeds thicken the jam naturally, meaning you use way less sugar, and don't have to worry about the jam setting. It's quick (15 mins!), simple and utterly delicious.  Makes 12 crepes and 1 small jar/1 cup of jam
Ingredients: Crepes: 1 cup cassava flour 2 eggs 1 cup milk of choice 2 tbsp melted butter, coconut oil or oil of choice Pinch salt Jam: 1 punnet strawberries, hulled and quartered (approx 200g) 1 tbsp maple syrup or sugar 1 tbsp chia seeds Method: Crepes: Beat eggs in a large bowl or jug, then add milk and melted butter, stir briefly just to combine. Add flour, stir to combine. Melt a tsp of butter or drizzle of oil in a frypan. Ladle or pour approx 2 tbsp of the crepe batter into the pan. Lift and tilt the pan to spread the batter thinly over the pan. In just 1 minute, it'll be ready for you to flip with a spatula. The 2nd side only needs 30 secs. Flip the cooked crepe onto a plate and continue with the remaining batter. Serve warm with Kelly's Strawberry Chia Jam. Jam: Combine chopped strawberries and maple syrup/sugar in a small saucepan and cook over a moderate to low heat for 10 minutes (just a gentle simmer is good), stirring regularly with a wooden spoon as the strawberries break down. Add the chia seeds and stir them through. Remove the saucepan from heat and leave it to sit for 5 mins. The jam will thicken as it cools. You can then pop it into a jar. Keep in the fridge and eat within 2 weeks. PIMP MY RECIPE These crepes work wonderfully with savoury fillings. As soon as you flip the crepe over to the b-side, sprinkle with a little gruyere or cheddar cheese, chopped herbs and a little chopped ham. Fold the crepe into quarters and put it on a serving plate. Serve the crepes with lemon and caster sugar. To make the jam into more of a sauce, stir a splash more water through the jam after you've taken the saucepan off the heat. Spoon the sauce over the warm crepes while still warm. |
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