Momo: Strawberries and Sashimi

Sushi burrito

Calamari, Crunchy Fennel & Cabbage Salad

Had potato salad and some thinly sliced cabbage leftovers so that's where it all began...

White cabbage - Thinly sliced
Fennel - Thinly sliced
Onions - Thinly sliced
Potato salad
Dill - loosley chopped

Thinly sliced red pepper
Chilli flakes (op)

Calamari
Hot and sweet chili sauce

Salad dressing in a jar:
Lemon juice
Olive oil
Salt
Dijon Mustard.

Mix all the veggies and toss in dressing.  Pile high.

Soak calamari in hot boiled water till soft and tender.  Drain and toss in chili sauce.
Add on top of salad pile, garnish with more dill, red peppers or chilis or chili flakes.

I added hot chilis only on my plate, some like it hot, I like it very hot, but not my kids yet.
Enjoy

I am a great believer in "Dressing-in-a-Jar'.  Just make and keep in the refridgerator and when you make a quick salad or anything that needs 'dressing up' voilà! Just shake and pour!

Snow Pea Soup

Made from todays fish stock, definitely makes a difference - full on flavour!

Vermicelli noodles (glass noodles)  used here. But whatever you happen to have is good.
Raw salmon underneath everything, 'cooked' in hot broth  to juicy perfection.
Squeeze one full lemon together with the fiery chilis just before serving.  Bliss.


Boil:
Stock or Water
Fish Sauce
Soya Sauce
Chili (op)
Ginger fresh (op)
Squeeze of Lemon
Sesame oil
Snow peas
Spinach (op)
Spring onions
Rice noodles (op)


1. Add Noodles, veggies such as carrots, onions, fennel, cabbage, courgettes, spinach and any root vegetable is generally good.  Cook till noodles are done.
2. Add at the last half minute of cooking snow peas.
Snow peas should be still crunchy when served.
3. Pour hot broth on to raw salmon already in the soup bowl. The heat of the broth will "cook" the fresh fish just right,  juicy and tender.
4. Garnish with chopped green onions, coriander leaves,  black/white sesame seeds, sesame oil, soya.

Appetizers - Egg Roll - Sushi Salmon Parcels

Salmon Sushi Appetizers

Salmon steaks
Left-over Egg Roll Filling
Seaweed
Batter
Panko Breadcrumbs
Hot Oil
Spring Onions
Dip: Soya with grated ginger

Here I closed the ends of the sushi, so it puffed up like little parcels when deep fried.
This way, all the veggies and salmon stayed intact and was almost steamed inside.
Delicious! Will always do this from now on.

Cucumber Pomegranite Salad

Quick dressing:

Vinegar (regular 5%)
Sugar
Salt

Garnish: white, black sesame, pomegranate

Note: sugar can be replaced with another sweetener as long as it doesn't discolour the overall salad.
This salad /pickle is subtly beautiful a play of greens with ruby red studs,  sprinkled with black and white flecks. Delightfully light in character and taste. Colours: Stunning!

Method

Mix all the dressing ingredients. 

This is a rather strong dressing so add it tea/tablespoon at a time to sliced cucumbers, depending on the size of the salad, toss, taste, adjust accordingly. Gently add pomegranate seeds

Sprinkle more pomegranate seeds, black and white sesame seeds on top for prettiness.  

Note:
Any light coloured vinegar for example cider, maybe even rice vinegar? as long  as it keeps the whiteness of  the cucumbers,  balsamic would not do here.

Cucumber Salad Japanese Style

Strips of cucumber using potato peeler
Strips of seaweed
Toss in dressing below

Quick dressing:
Vinegar
Sugar
Salt
Garnish: white, black sesame

Sushi

Made sushi the other night after a long break. Came out perhaps not so visually the best, but just as tasty as the best looking we've done!
There were no left overs so Oren made more just for his bento lunch the next day

Bento

My very first bento, clockwise; pasta salad,sushi,watermelon and cherry tomatoes, small wooden fork so not to get sticky fingers, plus of-course napkin