Juicy grilled Mushroom, Aubergine and Asparagus Salad on a bed of Spinach.


What a long title.  Maybe I should reconsider that one?

Anyway, this was last nights dinner.  I love warm salads and grilled veg.  This one is a keeper.

I bought some fresh locally grown beefy shitake mushrooms from our local supermarket.  Wow..the juiciness the bursting flavour.  In my opinion they win hands down on any mushroom I have ever eaten.  I never dressed them in anything.  The only addition was olive oil which I used to grease the grill pan.  Wonderful.  Oh how I love fresh veggie’s.  They beat meat any day in my opinion.

I’ll never call myself a vegetarian, I just have a love for the beautiful veggies ♥♡

So here it is my salad if the month, enjoy.

Ingredients;

  • A bunch of spinach washed and shredded thickly
  • 1 carrot, peeled into slithers
  • 8 green Olives dices
  • 8 cherry tomatoes, quartered
  • 10 small beefy mushrooms of your choice
  • 1 medium aubergine, cut into discs
  • 1 cup of soy beans or any bean of your choice
  • 1 bunch of asparagus
  • a splash of olive oil

Dressing for the spinach and carrots:

  • 1 tsp honey
  • a plash of oliveoil
  • a splash of apple cider vinegar
  • a sprinkle of freshly cracked pepper

Directions:

  1. grease your grill pan with a little olive oil
  2. Cut the spears off of the asparagus and set aside
  3. chop the asparagus stocks evenly
  4. place all of your veggies and beans out evenly
  5. cook on medium heat, turning occasionaly
  6. In the mean time assemble the rest of the ingredients in a bowl and cover with the vinegar dressing.  Allow the salad to sit and the flavours to mingle.
  7. When the veggies are cooked nicely, turn off the heat.
  8. Steam the asparagus spears gently.  You want them to be a little crunchy.
  9. Dress 2 plates with the spinach salad then evenly place the grilled veggies on top
  10. Garnish with an umeboshi and the asparagus spears then serve.

Honey Glazed Fish Fillets


It was absolutely stunning out until the torrential rain started. Oh rain, why must you disrupt my happiness?

Not to worry, at least one day out of the weekend allowed for some adventure.

I figured with all this eating, I really should burn off at least some of it some how.

We took a ride on the bikes through the countryside then along the coast. I am gutted I forgot my camera to show you how stunning it all was. Getting caught in a storm was a highlight. Luckily a different kind of storm, one which makes you feel like you are in a fairy story.

花吹雪 はなふぶき or hana-fubuki is what it’s called in Japanese, meaning “Flower Petal Blizzard,” and refers to the “blizzard” created by Japanese cherry blossoms when they are blown off the trees by a strong wind.
So sad they are falling so soon, but so beautiful at the same time.

The dinners delights were what I looked forward to next.

On the menu we had, Honey glazed white fish fillets on a bed of rice with steamed asparagus and cherry tomatoes.

Followed by umeboshi ochazuke.

This image of ochazuke wasn’t taken by me. I stole it 😛

My portion was also much smaller than this 🙂

Life only seems to get better…well, when it doesn’t rain that is.

Ingredients (FISH & DRESSING): (serves 2)

  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Pure honey
  • 1 tsp vegetable/olive oil
  • Juice from 1/2 lemon
  • cracked pepper
  • 2 White Fish Fillets of your choice

Directions:

  1. Mix the first 5 ingredients together in a deep-ish dish, big enough to fit the fish steaks.
  2. bathe the stakes in the mixture, cover and allow to marinade
  3. Meanwhile prepare the next part of the dish below.

Ingredients: (rice)

  • 2 cups of washed white/ brown Japanese rice
  • 1 sachet of mixed seads
  • 1 tsp cracked pepper and salt
  • 2 cups water

Directions:

  1. Put all ingredients in the the rice cooker and set to cook on either the white or brown rice setting…yep, it’s that simple.
  2. When the cooking cycle is finished leave on the keep warm setting. Open the top and place some chopped cherry tomatoes ontop of the rice, close the lid then allow to steam whilst you cook the fish.

Directions (Cooking the Fish and steaming the asparagus)

  1. Heat up some olive oil in a skillet then cook the fish including all of the marinade juice until the fish is cooked through.
  2. At the same time steam the asparagus until tender with a slight bite to them.
  3. Serve up and enjoy.

As for the Ochazuke, this is a dish you can make with left over rice if you didn’t serve it all up.

It’s a very popular dish here in Japan and a favourite for hangovers.

All it is, is plain rice topped with green tea. About the same amount as you would add milk to cereal.

This dish can be eaten with many different toppings as a side dish, after a main meal or as a main meal. A popular topping here is crispy seaweed flakes and steamed fish or umeboshi (pickled Japanese plum)

I love this dish, especially when the rice is slightly crispy from the bottom of the rice cooker. …mmm…satisfied