In our fridge, there are still some goodies left from the festivities. This block of gorgonzola siting in the corner of the fridge is super good. As it is super good, we have been eating it a little by little, and then it has never been finished.
But, I thought that it was time to eat it up. This idea came to me- how about combining with my favourite summer fruit – Peach! I have a perfect dressing for it – Balsamic + Soy Sauce + Honey = Sweet and Saltiness! Perfect.
This salad is very rich and quite filling. It is super easy but looks amazing. Perfect for a summer party if you are required to bring something. Hope you like it.
Ingredients (serving for 2-3)
handful of Walnuts
2 Peaches – washed, seeded, cut into 8 pieces
1/2 teaspoon of oil for pan-frying
100g of Mixed Salad Leaves
about 100g of Gorgonzola (or as much as you want)
1 tablespoon of Balsamic Vinegar
1 tablespoon of Light Japanese Soy Sauce
1 tablespoon of Honey
1 tablespoon of Extra Virgin Olive Oil
- Combine all of the ingredients for the dressing. Put it aside.
- Roast walnuts in a frying pan. Put them aside.
- Heat oil in the same frying pan over a high heat. Pan-fry peach until it is caramelised.
- On a serving plate, arrange salad leaves, walnuts and peach, topped with gorgonzola torn into small pieces. Serve it with the dressing.
Easy and healthy Japanese Meatball (Tsukune) recipe. Tsukune is normally made from Chicken, but I used Turkey for this recipe as I like the distinctive flavour. Celery leaves give freshness to it and tofu makes the texture fluffy and light.
For the sauce, using Balsamic Vinegar is not really traditional in Japanese cuisine, but I really believe in the combination of Balsamic and Soy Sauce. When Balsamic Vinegar is cooked, the sweetness comes out and that really matches with Soy Sauce. Hope you like it too.
Oh, by the way, my favourite sauce is Soy Sauce and my husband’s is Balsamic Vinegar hehe 🙂
Ingredients (8 small meatballs)
150g Turkey Mince
100g Silken Tofu
The top of 2 stalks (including leaves) of Celery – finely chopped
½ small Onion – finely chopped
1 clove of Garlic – minced
1cm cube of Ginger – minced
½ Teaspoon of Sesame Oil
A pinch of Salt
2 Teaspoons of Corn Flour
2 Tablespoons of Soy Sauce
1 Tablespoon of Balsamic Vinegar
1 Tablespoon of Sugar
- Place all ingredients for the meatballs in a large bowl and knead them with your hand. Keep kneading until the mixture becomes pale in colour and sticky.
- Heat a small amount of oil (not included in the ingredients’ list above) in a fry pan to medium/high.
- We use 2 tablespoons to make meatballs. Scoop a spoonful of the meatball mixture with one tablespoon and make a small ball shape using two tablespoons. Place the ball in the fry pan and push it down in the centre to make a 6-7 cm circle in diameter. Repeat this to all of the meat mixture.
- Pan-fry the meatballs for 2-3 minutes or until the bottom of the meatballs becomes golden and crispy. Flip them and cook the other side for another 2-3 minutes or until they become golden and crispy.
- Meanwhile, mix all ingredients for the sauce in a small bowl and put it aside.
- Once the meatballs become golden and crispy, add the sauce into the fry pan. Keep cooking for a minute or until the sauce is reduced and becomes sticky and shiny. While cooking, scoop the sauce in the fry pan and pour it over the meatballs.
- Transfer the meatballs and the sauce to a serving plate. Serve while they are hot.
Imagine the richness of balsamic vinegar and the umami of soy sauce absorbed into hot sweet roasted vegetables with the freshness of raw vegetables in your month…. This salad tastes exactly like that!
For Roasted Vegetables
3 Potatoes – peeled and cut into 3cm chunks
1 Purple Skinned Sweet Potato – cut into 3cm chunks (keep the skin on)
3 Carrots – peeled and cut into 6cm long matchsticks
1 Red Capsicum – cut into strips
2 Flat Mushrooms – cut into 8 pieces
3 + 1 Tablespoons of Olive Oil to drizzle
2 of ½ Teaspoon of Rosemary Leaves
For Non-Roasted Vegetables
1 Tomato – finely chopped
1 Onion – thinly sliced
100g of Spinach Leaves
1 clove of Garlic – finely chopped
6 Tablespoons of Balsamic Vinegar
2 Tablespoons of Soy Sauce
3 Tablespoons of Olive Oil
A pinch of Salt
- Preheat oven to 200 ◦C.
- Place potato and sweet potato in a small pot and cover with cold water. Boil them for about 3 minutes or until the potatoes are just cooked (but still hard). Drain the potatoes.
- Place the potato, sweet potato and carrot into a large baking tray in single layer. Drizzle 3 tablespoons of olive oil and sprinkle ½ teaspoon of rosemary leaves over them. Roast them for 20 minutes.
- Place red capsicum and mushroom into a medium sized baking tray in single layer. Drizzle 1 tablespoon of olive oil and spring ½ teaspoon of rosemary leaves over them.
- After 20 minutes roasting (Method 3), turn the potatoes and carrot. Place the capsicum and mushroom tray into the oven and roast the vegetables on both trays for 20 minutes.
- Meanwhile, make dressing. Mix all ingredients of the dressing. Put aside.
- Place tomato, onion and spinach leaves in a large bowl. Add the roasted vegetables to the bowl and dress them with the dressing. Serve it while it is warm.