Read all of the Fig & Cherry posts in chronological order from today all the way back to 2008!
It would also be right at home next to a nice piece of salmon, a grilled chicken breast, a juicy steak – can you see where I’m going with this? Yes that’s right, it goes with everything! (more…)
Here is the first of my wasabi recipes as promised.
UPDATE 15/4/09: lots of people are asking in the comments what the leaves taste like. Check this post where I give a full description. Cheers!
The wonderful guys at Shima Wasabi sent me a pack with a wasabi stem, wasabi leaf stems and wasabi leaves to play with – and I’ve loved every minute with this gorgeous produce! I’ve even frozen the remaining part of the stem and crossed my fingers it’s still going to grate beautifully once defrosted.
Although I was initially intimidated by it’s bumpy looks the wasabi stem is indeed very friendly to the home cook. There’s no fiddly peeling or prepping as you simply grate the stem as is and let it release it’s pungent and beautiful aroma into your kitchen. (more…)
Just a quick note to say sorry for promising wasabi recipes and then disappearing into the interweb!
I’ve been super busy this week and then the Easter break just picked me up and carried me away from my computer (which was a good thing).
I do indeed have wasabi recipes on the agenda plus my fridgewatcher post which I’d almost forgotten about until I got even more photos this week – thank you kind people!
If you want your fridge included, then email me a photo and short description of ingredients you want to highlight.
I am extremely excited to inform you that fresh wasabi grows right here in Australia. Did you know that?
And let me also tell you, it’s a million times better than that thick green goop you get at the supermarket, or your local Japanese restaurant for that matter.
The wonderful people at Shima Wasabi absolutely made my week when they posted me a fabulous little package with a fresh wasabi stems, wasabi leaf stems, wasabi leaves and a ceramic grater inside. (more…)
I’m always on a quest to make recipes healthier and eat well generally. I’ve made some wonderful savoury adaptations with drastically reduced fat contents but have also had some pretty spectacular disasters when reducing or substituting sugar and butter in baking!
You win some, you lose some, hey? (more…)