While there are several places serving up Japanese pasta, I haven’t come across any that incorporates Chinese sauces into pasta. This is my take on it using one of my favorite Chinese sauces, the soya bean paste. The paste, incorporated with sour cream and mustard, adds depth and smokiness to the pasta. The cherry tomatoes add color, crunch and tartness to balance it all off. Serve with pan seared fish on the side for a more complete meal. A simple and fuss free recipe!
This is a simple sauce which has sweet, bitter and spicy notes. Its super fast and easy to whip (literally) up! Goes with most things savory as a balance. Try it with my ABC Fritters.
I haven’t had snow peas in quite a few years and came across a packet while shopping for groceries. I didn’t have a recipe in mind yet but was greeted by a couple of rapidly ripening strawberries in my fridge and the recipe invented itself! Very quick to prepare with bright colours to brighten up any meal.
This was inspired by something I saw on Aussie Masterchef. Combining honey and yogurt is common enough but to add on coffee? It adds on this additional depth of flavor and texture which is really good!
- Plain Yogurt (Greek or European style works well)
- Good instant coffee
- Salt and Black Pepper
Getting it Done!
- To a medium sized bowl, add 2 big tablespoons of yogurt, 1.5 tablespoons of honey, sprinkles of instant coffee, a small pinch of salt and black pepper
- Whisk well to combine all the ingredients
- This is a sweetish sauce which can double up as a dressing as well. As a sauce, it goes with something more salty such as crab cakes. As a dressing, it does well with more bitter greens such as rocket
This is a pretty versatile sauce which can also double up as a salad dressing. I find that it works well with pork, beef, fish and shellfish. Super quick to make as well.
Following on from the theme of making dressings with jams and balsamic vinegar, I found that blueberry jam works a wonder as well. Again, it goes well with any salad greens but especially with slightly bitter ones such as rocket. It can also double up as a sauce for meat dishes.
I was messing around with some orange marmalade lying around in the fridge and decided to whisk it with some balsamic vinegar. I ended up with a really tasty dressing that’s sweet, sour and bitter in a nice balance. Goes well with any salad greens.