For my birthday dinner my lovely parents took me out for a meal at the Plum and Spilt Milk in King's Cross. Everything was delicious, but the two stars were the salted caramel and peanut moose, and the delicious avocado and crab salad. The latter inspired this light dinner. I never thought I was a big fan of crab, but it can be made a lot less scary by incorporating it into a salad. Unintentionally, this crab salad has a little toast skagen vibe too it, and I think the bright pepperiness of the radish compliments the creamy avocado and strong crab flavour. Even better for my student budget, this salad can take a little bit of crab a long way. This dish is a perfect light dinner or starter for any summer dinner party.
Serves 2 or 4 as a starter
Ingredients
Salad
- 1 heaped tbsp of greek yoghurt
- half of small red onion, finely minced
- the juice of half a lemon
- 100g of radishes, diced (reserve a few radishes to slice for garnish)
- salt and pepper, to taste
- 100g of fresh crab, all white meat or a combination of both brown and white (50/50)
Toppings etc.
- 1 avocado
- 4 generous slices of sourdough bread
- olive oil for frying the toast
Optional: cayenne pepper, a few sprinkles of fresh dill
Preparation
- Combine all the salad ingredients in a bowl. Set aside in the fridge until serving time.
- Just before serving, slice the avocado and lay out in a neat line.
- Spoon the crab salad on top.
- Garnish with the radish slices, dill and a dusting of cayenne pepper.
- Fry the bread in a generous glug of olive oil and some salt until golden brown on both sides.
- Enjoy!
The past week has been full of vegetable and carb heavy meals. There is just something so satisfying of stuffing a big bowl full of goodness. This and my burrito bowl are becoming fast favourites. The reasons to love this sushi bowl are pretty obvious a) just look at it b) it is so much cheaper than buying sushi whilst still getting the staple flavours c) it is so quick! Other than the refined sushi rice, this bowl couldn't be healthier. I say this often, but I am such a texture person when it comes to food. I chose my vegetables for a balance of crunch and softness. Keeping the base of sushi rice, you can pretty much take this bowl wherever you want. Pair it with your favourites. As an alternative to taco night, invite your friends over, present them with a bowl with some sushi rice and then lots of little plates with various toppings!
For the rice:
- 1 cup or 200g of short grain rice (preferably sushi but paella or risotto rice works just as well)
- 2 tbsp of rice vinegar
- 1.5 tbsp of white, granulated sugar
- 1/2 tsp of salt
For the toppings (modifiable):
- 1 tbsp of toasted sesame seeds
- 2 large carrots, grated
- 1 avocado, cut in half then sliced
- half a large cucumber, cut into matchsticks
- a handful of shredded red cabbage
- a handful of your choice of greens (spinach, rocket)
- 2 servings of my soy glazed mushrooms
- a few sheets of seaweed
- sushi ginger
- a dollop of wasabi (not pictured)
Alternative toppings: edamame, a soft boiled egg, sushi grade sashimi
Preparation
- Start by washing the rice. You will need a glass or plastic bowl, add the rice to it. Cover the rice with cold water, and then swirl the rice around with your hands. Once you think most of the starch has seeped into the water, drain the rice.
- Repeat step 1 five times. The water should be pretty much clear by now. If it is not 100% clear, that is okay.
- Add the rice to a small sauce pan. Add a cup of water (equal parts), and bring to a rapid boil. Once boiling, turn the heat down to low and cover.
- Leave the rice covered on low for 15 minutes.
- After the 15 minutes are up, take off the heat and leave for 10 more minutes.
- Then transfer the rice back to the original bowl you washed it in.
- In a small, microwave safe bowl, add the vinegar, salt and sugar. Microwave for 20 seconds and stir. The sugar and salt should dissolve in the vinegar.
- Pour the mixture onto the rice, and using a fork, gently combine.
- Set the rice aside to cool.
- Whilst the rice is cooling, prep your other vegetables.
- Just before serving, prepare the mushrooms according to my soy glazed mushroom recipe.
- Finally, plate everything. You can make it as pretty or haphazard as you would like.
- Enjoy!
This recipe serves 2 (generously)
Perfect for: lunch or a light supper
Key features: light, healthy, vegetarian, nutritious, easy
Serves 4 / Approximate cooking and prep time: 15 minutes
Ingredients
4 eggs
250g of couscous
400 ml of boiling water
stock, as per instruction on packet
1 large bunch of fresh coriander (cilantro)
1 red pepper
a handful of edamame (soy beans)
2 avocados
1 chilli
vinegar (any kind)
salt and pepper
juice of 2 limes
Preparation
- Pour the boiling water over the couscous. Make sure to use a heatproof bowl. Set aside.
- Add a dash of vinegar into a pot of steadily simmering water. Video demonstration.
- Crack each egg into an individual cup or ramekin.
- Create a whirlpool in the pot using a utensil (like a wooden spoon).
- Slowly tip the egg into the pot. Cook for 3 minutes.
- Remove egg using a slotted spoon and set it aside on some kitchen roll to drain off the water. Repeat for each egg.
- Meanwhile, chop the chilli, red pepper and coriander leaves. Set the coriander aside.
- Fluff up the couscous, add the edamame, chilli and red pepper. Combine.
- Chop the avocado into chunky pieces and add to the couscous. You can add them earlier, but I add them last to stop them being mushed.
- Make sure to season the couscous with salt and pepper.
- Juice some lime on top and sprinkle over the fresh coriander leaves.
- Top the couscous with your poached eggs.
- Drizzle with some extra virgin olive oil or chilli oil.
- Enjoy!
Guacamole is just one of those things that everyone should know how to make. Like spaghetti, everyone should know how to cook spaghetti. Guacamole can pretty much go with every savoury thing on the planet. Tacos, fajitas, nachos? Well, duh. But also, eggs in any form, spread on toast or as a sandwich filling, on a hamburger, as a salad dressing. Pretty much in the place of wherever you would have avocado. Except guacamole is obviously on a whole other level than just plain avocado. Okay, enough, just make it.
Ingredients
1 ripe avocado
1/2 -1 lime
1 large tomato
half a red onion
1 medium (heat) chilli
1 small handful of coriander
salt and pepper to taste
Preparation
- Dice the tomatoes and red onion.
- Finely chop the red chilli and combine with the tomatoes and onion.
- Add to a small bowl. Scoop out the avocado with a spoon and add that to the bowl too.
- Using a fork, mush the the avocado together with the tomato, onion and chilli. Stop when you get the desired chunkiness/ smoothness.
- Squeeze over the lime juice and combine. Add more depending on your preference.
- Roughly chop the coriander (including the stems) and lightly combine it with the rest of the guacamole.
- Add salt and pepper to taste.
- Serve and enjoy :)
Approximate preparation time 5 minutes. Serves 4.
