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    Simple Fancy - Two Raw Sisters

    Uploaded by

    Allen & Unwin
    This recipe provides instructions for making lime miso noodles with broccoli. It serves 4 and takes 15 minutes of prep time and 8 minutes of cook time. The key components are udon or soba noodles boiled according to packet instructions. Broccoli is sautéed with salt. A lime miso sauce is made by mixing miso paste, tahini, sesame oil, tamari, lime juice and salt with water. The cooked noodles and broccoli are tossed with the sauce along with edamame beans, coriander, sesame seeds and peanuts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Simple Fancy - Two Raw Sisters

    Uploaded by

    Allen & Unwin
    264 views5 pages
    This recipe provides instructions for making lime miso noodles with broccoli. It serves 4 and takes 15 minutes of prep time and 8 minutes of cook time. The key components are udon or soba noodles boiled according to packet instructions. Broccoli is sautéed with salt. A lime miso sauce is made by mixing miso paste, tahini, sesame oil, tamari, lime juice and salt with water. The cooked noodles and broccoli are tossed with the sauce along with edamame beans, coriander, sesame seeds and peanuts.

    Original Description:

    Inviting recipes for all eaters + occasions

    Original Title

    Simple Fancy – Two Raw Sisters

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    This recipe provides instructions for making lime miso noodles with broccoli. It serves 4 and takes 15 minutes of prep time and 8 minutes of cook time. The key components are udon or soba noodles boiled according to packet instructions. Broccoli is sautéed with salt. A lime miso sauce is made by mixing miso paste, tahini, sesame oil, tamari, lime juice and salt with water. The cooked noodles and broccoli are tossed with the sauce along with edamame beans, coriander, sesame seeds and peanuts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    264 views5 pages

    Simple Fancy - Two Raw Sisters

    Uploaded by

    Allen & Unwin
    This recipe provides instructions for making lime miso noodles with broccoli. It serves 4 and takes 15 minutes of prep time and 8 minutes of cook time. The key components are udon or soba noodles boiled according to packet instructions. Broccoli is sautéed with salt. A lime miso sauce is made by mixing miso paste, tahini, sesame oil, tamari, lime juice and salt with water. The cooked noodles and broccoli are tossed with the sauce along with edamame beans, coriander, sesame seeds and peanuts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    CENTREPIECE

    Lime Miso Noodles


    + Broccoli
    SE RV E S PRE P TIM E COOK TI ME FRI D G E L I FE
    4 15 mins 8 mins 3 days

    The lime miso sauce in this recipe is to die for, it’s so punchy, creamy
    and salty with the miso, tahini, sesame oil and lime. Mixed through
    noodles and with yummy crunchies like edamame beans, peanuts
    and sesame seeds, this will forever be in our book of favourites.

    270 g (9½ oz) packet udon, soba Cook the noodles according to the packet instructions.
    or rice noodles
    Heat the oil in a pan over a high heat. Add the broccoli florets and
    oil, for cooking a pinch of sea salt. Cook over a high heat for about 5–8 minutes.
    1 head broccoli, cut into florets Remove from the heat and set aside.
    pinch of sea salt
    For the Lime Miso Sauce, place all the ingredients in a bowl and
    Lime Miso Sauce
    mix until well combined. Add enough water to achieve your desired
    1 tablespoon miso paste
    consistency.
    2 tablespoons tahini
    1 tablespoon sesame oil
    Place the cooked noodles and broccoli in a bowl. Drizzle over the
    1 tablespoon tamari
    Lime Miso Sauce and toss through the noodles and broccoli. Add the
    juice of 2 limes
    edamame beans, coriander, sesame seeds and peanuts. Gently toss
    pinch of sea salt
    everything together and serve.
    water, to loosen

    To Serve Leftovers will keep in an airtight container in the fridge for up to


    1 cup edamame beans, blanched 3 days.
    handful of coriander, roughly
    chopped
    2 tablespoons sesame seeds
    ½ cup toasted peanuts, roughly
    chopped

    59
    Cakes

    Carrot Cake
    SE RV ES PREP TIM E COOK TI ME SET TI ME FRI D GE L I FE
    8 20 mins 40–50 mins 1 hour 5 days

    Our grandad loved this carrot cake and it would always be the cake
    we’d bake for his birthday. It’s spiced with cinnamon and ginger, laden
    with carrot, walnuts and dried fruit then lathered with cream cheese
    icing. This recipe is for you Grandad, we love and miss you so much.

    Carrot Cake Preheat the oven to 180°C (350°F). Grease a 20 cm (8 in) cake tin.
    Dry Ingredients
    2¼ cups wholemeal spelt flour Combine all the dry ingredients in a large bowl and the wet
    ½ cup coconut sugar ingredients in another bowl.
    ¾ cup walnuts, roughly chopped
    ½ cup raisins Mix the wet mixture into the dry mixture and stir to combine. Pour
    1 teaspoon baking powder the mixture into the prepared cake tin and bake for 40–50 minutes.
    1 teaspoon baking soda Once cooked, remove from the oven and allow to cool completely.
    2 teaspoons ground cinnamon
    1 teaspoon ground ginger For the Cream Cheese Icing, place all the ingredients in a blender
    1 teaspoon mixed spice and blend until super creamy and smooth. Place the icing in a bowl
    pinch of sea salt and put in the freezer to chill and firm up, for about an hour.

    Wet Ingredients
    2 carrots, grated When the cake has cooled completely and the icing has firmed up,
    ¾ cup light-flavoured oil whisk up the icing, then spread evenly over the cake. Sprinkle over
    2 bananas, mashed some toasted coconut flakes and pumpkin seeds, before serving.
    ¼ cup plant-based or dairy milk
    juice of ½ orange Leftovers will keep in an airtight container in the fridge for up to
    5 days.
    Cream Cheese Icing
    1 cup cashews
    ²⁄₃ cup plant-based or dairy milk
    5 tablespoons pure maple syrup
    ¼ cup coconut oil, melted
    1 teaspoon apple cider vinegar
    zest of ½ lemon
    2 teaspoons vanilla bean paste
    pinch of sea salt

    145

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