Protein Packed Noodles

These protein packed noodles are my son's lunch today whilst out at a drama workshop

Serves 1

1 bundle soba noodles

1 spring onion, finely sliced

1/4 cucumber, grated

50g smoked salmon trimmings

1 tbsp crunchy peanut butter

1 tbsp miso paste

1tbsp rice wine vinegar

1 tbsp soy sauce

1 tbsp mirin

1 tbsp sesame oil

1/8 tsp hot chilli flakes

Cook the noodles according to the instructions on the packet. Drain and leave in cold water.

Mix the sauce ingredients in a small bowl, then stir in the cucumber, smoked salmon, spring onion and cold noodles.

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Quick Norwegian Pickled Cucumber Salad

This cucumber salad is so quick and easy to make, and takes me back to my expat teens in Norway.

Serves 4 as a side

1 large cucumber
1 tsp salt
1 tsp sugar
2 tbsp apple cider vinegar

1 tsp chopped dill fronds (optional)

Finely slice the cucumber and stir in the other ingredients. It is ready to eat immediately, but improves with standing.

This is a light, refreshing salad that goes well with 'fatty' foods like roasted salmon or Swedish meatballs.

Another dish from a Midsummer's Dinner Party:-

Baked Salmon

Dill Sauce

Mustard Sauce

Soured Cream & Horseradish Sauce

Potato & Beetroot Salad

Cardamon Buns

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Chilled Cucumber (or Courgette) & Yoghurt Soup

If you like Tsatziki or Raita, this is the soup for you. It can be made with either cucumber or courgette, and plant based yoghurt and milk

It is a funny old soup.  I based it partly on Indian salt lassis, salted yoghurt drinks which are a bit an acquired taste, and Middle Eastern yoghurt soups.  And it seemed like a fitting end to a partly frozen cucumber I found at the bottom of the fridge. 

Serves 2, or a greedy 1

Half a cucumber or small courgette, roughly chopped
1 stick of celery, finely sliced
1/4 small onion
1/2 a small garlic clove
5 large mint leaves
Large pinch of salt
2 heaped tablespoons Greek Yoghurt, or plant based yoghurt
100ml milk of your choice or kefir

Pinch of chilli (optional)

Place all the ingredients apart from the yoghurt into a stick blender cup or liquidiser and blitz like a smoothie.  Add the yoghurt a until you have a suitable 'soupy' consistency.  Unlike greedy me, chill and allow the flavours to develop for about 30 minutes. 

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