Method Cook noodles in a saucepan of boiling water for 8 minutes or until tender. Refresh under cold running water. Drain. Heat the vegetable oil in a wok over medium-high heat. Add shallot and stir-fry for 1 minute. Add noodles, seasoning and tofu and stir-fry for 8 minutes. Add tamari, sesame oil and peas and stir-fry for 2-3 minutes or until heated through. Serve.
* You can buy pre-made blends, although I didn't. Ground Szechuan Pepper (also called sansho pepper in Japanese cuisine), Crushed Red Pepper, Garlic Powder, Ground Ginger, Chives, Natural Sesame Seeds, Sugar, and Salt - are the normal ingredients of the blend, so just put in a tiny bit of those with a little less as you work down the list.
Not made this one yet: Salmon, red wine and lentil soup Serves 1 Preparation time less than 30 mins Cooking time 10 to 30 mins By Antony Worrall Thompson
Ingredients 1 tbsp olive oil 1 clove garlic, finely chopped ½ red onion, roughly chopped 100ml/3½fl oz red wine 100g/3½oz Puy lentils 1 tsp fresh thyme leaves 1 bay leaf 200ml/7fl oz hot chicken stock 55g/2oz organic salmon fillet, skinned and cut to 2cm/1in cubes salt and freshly ground black pepper
Method 1. Place the oil into a saucepan over a medium heat. Add the garlic and onion and cook for two minutes, stirring occasionally. 2. Add the red wine and lentils and cook for a further minute. 3. Add the thyme, bay leaf and chicken stock and bring to the boil. Reduce the heat to simmer for ten minutes, stirring occasionally. 4. Add the salmon and simmer for a further five minutes. 5. Season, to taste, with salt and freshly ground black pepper and serve in a warm bowl.
I made a new LJ friend on the back of that glasses icon - hee - one day we'll have an ARMY! Maybe not one to rival you-know-who, but an army none-the-less!
This first one is really simple,
Spicy udon noodles
Preparation Time 15 minutes
Cooking Time 20 minutes
Ingredients (serves 8)
3 x 270g pkts Hakubaku udon noodles
2 tbs vegetable oil
1 bunch green shallots, thinly sliced
1/2 tsp Sichuan seasoning *
2 x 200g pkts Japanese tofu, sliced
80ml (1/3 cup) tamari (wheat-free soy sauce)
2 tbs sesame oil
150g snow peas, ends trimmed
150g sugar snap peas, topped
Method
Cook noodles in a saucepan of boiling water for 8 minutes or until tender. Refresh under cold running water. Drain.
Heat the vegetable oil in a wok over medium-high heat. Add shallot and stir-fry for 1 minute. Add noodles, seasoning and tofu and stir-fry for 8 minutes. Add tamari, sesame oil and peas and stir-fry for 2-3 minutes or until heated through. Serve.
* You can buy pre-made blends, although I didn't. Ground Szechuan Pepper (also called sansho pepper in Japanese cuisine), Crushed Red Pepper, Garlic Powder, Ground Ginger, Chives, Natural Sesame Seeds, Sugar, and Salt - are the normal ingredients of the blend, so just put in a tiny bit of those with a little less as you work down the list.
Not made this one yet:
Salmon, red wine and lentil soup
Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins
By Antony Worrall Thompson
Ingredients
1 tbsp olive oil
1 clove garlic, finely chopped
½ red onion, roughly chopped
100ml/3½fl oz red wine
100g/3½oz Puy lentils
1 tsp fresh thyme leaves
1 bay leaf
200ml/7fl oz hot chicken stock
55g/2oz organic salmon fillet, skinned and cut to 2cm/1in cubes
salt and freshly ground black pepper
Method
1. Place the oil into a saucepan over a medium heat. Add the garlic and onion and cook for two minutes, stirring occasionally.
2. Add the red wine and lentils and cook for a further minute.
3. Add the thyme, bay leaf and chicken stock and bring to the boil. Reduce the heat to simmer for ten minutes, stirring occasionally.
4. Add the salmon and simmer for a further five minutes.
5. Season, to taste, with salt and freshly ground black pepper and serve in a warm bowl.
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I mean, thanks for the recipes!
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I made a new LJ friend on the back of that glasses icon - hee - one day we'll have an ARMY! Maybe not one to rival you-know-who, but an army none-the-less!
Okay, maybe more like the TA...
No help on the scans yet - fingers crossed.
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Who's you-know-who though? *is dense*
Damn. :( It's not exactly one of the big magazines, so they're probably not going to be that easy to find...
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Uh, another multi-talented singing boi who can reduce ppl to mush? With an Army already?
It's early days yet. If we really decide they're images we can't live without, at least we know the publisher's webpage to order our own copy...
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Oh, that one. Bleh. :/
Hah! I'm not that desperate. I think. Maybe.
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