spring radishes

春大根 ・リメイクして ブランチ ☆
春野菜を 楽しめる 嬉しい季節に ♪
作り置きの ふろふき大根を リメイク。
オリーブオイルで 焼き、春大根の ステーキに しました。
トマトも オリーブオイルで サッと 焼いて。
スープは、新人参、新じゃが、春キャベツ、セロリに ベーコンを 加えて、ミネストローネに。
少し前に 沢山 作り置きしていた物を 温めました。
* 春大根のステーキ・焼きトマト
* サツマイモのマッシュ
* カブの甘酢漬け
* ミネストローネ
* イチゴとデコポン
* 手作りパン



INGREDIENTS (serves 2)

Chicken and marinade

• 300g chicken

• 3 tbsp toasted sesame oil

• 3 tbsp tamari

• 1-2 tsp sriracha (depending on how spicy you like it)

• 1 garlic clove

• 2 spring onions

• 0,5 radish

• 1 carrot

• 2 chili


• 2 inches ginger root, sliced into coins

• 4-6 four inch square sheets kombu

• 6 dried shiitake mushrooms

• 2l water

• 140g sweet white or yellow miso

• 2 tbsp tamari (optional)

• 1 lime (juice of)


• 100g mung sprouts

• 1 egg

• Bunch of coriander

• Toasted sesame seeds

• 330-440g soba noodles (depending on how noodle-y you like it)


Chicken and marinade

1. Squash the garlic with a knife and mix with the other ingredients for the marinade, using a stick mixer.

2. Rub the chicken in the marinade and let rest for 20 minutes.

3. Cut chicken into slices. Fry in a pan on medium heat.


4. Mix together mushrooms and ginger with miso paste, adding tamari as needed.

5. Bring water to a boil. Add the miso-mix to the water and stir. Add kombu leaves and season with lime juice to taste.


6. Boil water and put the noodles in the water. Let rest for 5 minutes.

7. Cut radish, leek and chili into small wedges. Keep them in separate bowls.

8. Boil an egg for 3 to a soft consistency.

9. Place noodles into broth, adding the vegetables, chicken and egg.

10. Top with coriander and sesame seeds.


Dinner tonight.
Huuuggeeee salad.

Baked chicken (seasoned with wholegrain mustard, raw honey, garlic & fresh lime), chillis, baked tomatoes, quinoa, baked broccoli & sweet potato, iceberg, spinach, radish, spring onion, home made tzatziki (0% fat natural yoghurt, cucumber, curry powder) all seasoned with pink Himalayan rock salt, black pepper, lime juice, flax seeds, chia seeds & cress.

I think I got everythin’ 😍🌿🍠🍋