The boys cooked this themselves tonight… With my shoulder still out of action, and my arm in a sling for the second month… (long story, fell of my bike) – the boys have been doing a LOT of cooking themselves. This one is easy, quick and very delicious, so I’m quickly writing it up to share with you… (and so that they can find it again for the next time they make it!)
Preheat the oven to 200°C. Mix the olive oil, soy sauce, chopped ginger and garlic in a small bowl and mix together. Season with salt and black pepper.
1 tablespoon olive oil
1 tablespoon dark soy sauce
5 cm fresh root ginger, peeled and finely chopped
2 garlic cloves, finely chopped
4 salmon fillets
2 pak choi, quartered lengthways
200g mushrooms, (we used Oyster Mushrooms – grown from our own espressomushroom.co.uk box!
pinch ground black pepper
Place salmon fillets, the pak choi, and mushrooms on a roasting tin, then ‘dribble’ (their words, not mine) over the garlic and ginger mixture. Pop into the oven to roast for 20–25 minutes. Serve with brown rice.
To read more about our mushroom growing, click here
A great way of diverting your old jam jars or mason jars from the recycling, is to re-use them at least once… we use ours as drinking glasses, which the kids LOVE… encouraging them to make smoothies to share with the family – a great way of using up excess fruit and sneaking in your five a day!
A not-so-healthy option are cookies…Cookies you say? in a jam jar? uh? Well yes!
These make excellent gifts, and are great for keeping in the cupboard, for when the baking urge takes you, and you’re short of time…
You will need (for four jam jars):
265g self raising flour
115g porridge oats
175g granulated sugar
1 and a half teaspoon baking powder
85g organic Fairtrade chocolate (optional, I just think it makes a nice looking layer in the jar!) 150g chopped nuts (we used almonds – again for another layer, visually)
80g demerera sugar
and a handful of raisins, if your child can bear them! (ours got taken out by 8yo…)
So, dividing each ingredient carefully across each jar, layer them up one at a time, so it creates a layered effect (like the coloured sands we used to have as kids!) make sure the jars are packed tight with ingredients.
THEN – when you’re ready to bake, today, or some time in the future, pour the dry ingredients into a mixing bowl, and simply mix in melted 265g butter (that’s 66g if you are just making up one jar of cookies!) and three heaped tablespoons of golden syrup (and that’s a flat tablespoon for just one jar) together, to a consistency which you can spoon in balls onto a greased baking tray…(I have to admit, you may have to add a bit of flour if the mixture looks a bit to sloppy to ‘spoon’).
Give the ‘balls’ space on the baking tray(s) otherwise they all melt into each other in the oven… bake at 180 degrees, for 10 minutes…they should look something like this, enjoy! >>
So, as you know, I’m on a weekly panel of crafty So-and-So-s invited to ‘hang-out’ on Google+ by the every lovely Maggy Woodley at Red Ted Art. This week this was hosted by Maggy AND Netmums.
Salmon with ginger and soya sauce recipe – a quick one, once you’ve marinated the salmon, (I did this for about half an hour, whilst washing up, and allowing the oven is heating up to 180 degrees). The kids love the simplicity of this, plus click here for a delicious squid taglietelle our kids love making and eating…
You will need (for four people):
Four salmon fillets Half a red onion finely chopped Quarter red pepper finely diced Two garlic cloves finely chopped 4cm root ginger grated large tablespoon chopped fresh coriander 80ml soya sauce Two tablespoons of honey
Mix EVERYTHING together, (except the salmon) – and THEN add the salmon, spooning over the mixture, so all of the salmon steaks are all covered. Once the oven is hot enough, place the salmon fillets onto a baking tray, spoon over the mixture, make sure that each salmon fillet has space around it for even cooking… and cover the tray in a little tin foil tent, sealing in, trying not to actually touch the salmon. Pop in the over for about twelve mins, whilst you are cooking your accompanying new potatoes – and serve!