All posts tagged: recipe lunch
Smoked Salmon and Cucumber Ribbons
This simple recipe makes a light lunch or summery starter. I used the Peri Peri flavoured hot smoked salmon because the yogurt sauce is nice contrast for the chili kick but you can use regular hot smoked salmon if chili flavoured salmon is unavailable. The chili salmon was actually milder than I anticipated. Smoked Salmon and Cucumber Ribbons Serves two Ingredients 150 grams hot smoked salmon (peri peri flavour) Half a cucumber A handful of fresh mint 1/2 cup Greek yogurt 1 clove garlic 1 tablespoon capers 1 tablespoon black olives, sliced Preparation Using a vegetable peeler, peel the cucumber into ribbons. Aim for a small strip of skin on each piece (for aesthetic purposes). Arrange the ribbons on two plates. Finely grate the garlic (I use a Microplane zester), chop the mint and mix into the yogurt. Dot the yogurt sauce on top of the cucumber ribbons. Break up the smoked salmon into smaller pieces and add to the plate followed by capers and black olives. Season with salt and pepper to your liking. Enjoy! …
Smoked salmon sushi bowl
A bowl of yum For those who don’t know what a sushi bowl is, it’s just a bunch of chopped sushi and salad ingredients served on a bowl of rice. You have a mouthful of this, a mouthful of that and in the end, it pretty much tastes like sushi in your mouth. This recipe is great for either lunch and dinner. I should know, I’ve eaten this for lunch and dinner this week. Thanks to Sealord, I’ve got a summer prize pack to give away. The pack includes a Sealord chilly bag, a stainless steel lunch box, a picnic blanket and Sealord’s Manuka Hot Smoked Salmon vouchers. To enter, fill in the form at the bottom of the giveaway post here. Sealord recently won the Supreme Award at the New Zealand Food Awards for their Manuka Hot Smoked Salmon. The flavours in their Manuka Hot Smoked Salmon range: Natural, Peri Peri (bird’s eye chili) and Tuscan. Au Natural I usually buy unflavoured smoked salmon. I find it to be more versatile and I enjoy adding my own flavourings …
Grilled Chi Sandwich
Right by my work at the top of Mt Eden Road is the hilariously named “Wang Mart” – a Korean grocery shop selling mostly Korean goods. Within the shop is a counter where a lady makes kim-chi all day and sells a small selection of fresh vegetables. A kilo tub of her kim-chi will set you back a measly $8NZ. I’m no kim-chi expert, but I know a bargain when I see one.
Grilled prawns with cashew coriander pesto
Since I was diagnosed with Graves disease earlier this year, I’ve been eating more whole foods and incorporating nuts into my diet. I replaced the instant noodles in my desk drawer with a box of mixed nuts. Brazil nuts come highly recommended for Graves disease patients because they contain high amount of selenium so I always make sure there is a generous quota of Brazil nuts in my mix. The Nation’s Nuts National Nut Day falls on Tuesday 21 October 2014 and is a day which celebrates the humble and nutritious nut. Nuts are great for you and the NZ Nutrition Foundation recommends a handful of nuts per day. With vitamins, minerals, fibre and protein, nuts make a guilt free, low maintenance snack. Thanks to Alison’s Pantry, I get to experiment with cashews this month. Alison’s Pantry offer a bulk food range in New Zealand supermarkets. Great if you just want raw ingredients without the fancy packaging. Alison Holst is the “Mother of New Zealand Cooking” and growing up, every mum in New Zealand follwed her trusted …
Something Something Fritters
Fritters are a New Zealand summer icon. Any neighborhood fish and chip shop sells mussel fritters, paua (abalone) fritters, even pineapple fritters. These are usually deep fried, but at home, most kiwis pan fry or bbq (grill) fritters. I had never tried making a fritter. It was one of those simple iconic New Zealand foods that had somehow escaped me. A few weeks ago, with sweetcorn the cheapest it will ever get, 5 ears for 2 bucks, it was time to fritter. Sweetcorn fritters with salsa cream Makes 4 giant fritters or about 20 to 30 fun size fritters Recipe adapted from Lifestylefood.com.au Ingredients for fritters Sweetcorn kernals cut from 2 cobs 1/4 cup sliced spring onion A handful of coriander, chopped 1 cup grated cheese 1 1/4 cups flour 1 teaspoon baking powder paprika salt freshly ground black pepper 2 eggs, beaten 3/4 cups milk vegetable oil Preparation In a large bowl, combine corn, spring onion, coriander, grated cheese, flour, baking powder, salt, paprika and pepper. Stir to distribute ingredients evenly. Add beaten eggs and milk and …
Make Onigiri
This post is part of Our Growing Edge, a monthly blogging event to encourage us to try new food related things. Louise from Crumbs and Corkscrews is the host for this month’s event. If you have a blog and you are eating or cooking something new this month, click below to join. Yesterday, I re-watched the movie Spirited Away at Silo Cinema. Silo Cinema is a free, weekly open-air-cinema in downtown Auckland at Silo Park. Right on the water’s edge looking across the harbour bridge, with the moon in view, movies are projected onto a big unused silo. Aucklanders bring blankets, snacks, tipple, friends or family for a cheap night out. Magic. I’m a huge fan of Hayao Miyazaki/Studio Ghibli (pronounced jee-blee or ji-bu-ri). His animations are rich in imagination, characters, colour and often sumptuous food scenes. Watching Spirited Away reminded me once again why I put onigiri on my foodie bucket list. Onigiri or rice balls are portable, cheap, filling and can be thought of as Japanese soul food. Unlike sushi, which are made by highly trained sushi chefs, rice …
Bunny Eats Design 