Stowaway Miso Soup

Stowaway Miso Soup2


Dear readers, I can only apologise for the particularly sporadic nature of my blogging of late.

The past two weeks have been preoccupied with getting married and honeymooning. And the few months leading up to that were preoccupied with, well, organising the ‘getting married’ part …as well as my Reader’s Digest column, Fish on Friday, Great British Chefs, a toe dipped into semiotics (fascinating!), catering work, more freelance writing, a “research” trip to India and all the other wonderful things my days seem to so quickly fill up with…… 

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I ♥ beetroot. PART 2 – Beetroot Salsa

For supper, I went for a beetroot salsa to accompany some fish I’d got hold of (again…from the discount aisle – two lovely bits of trout reduced from £4 to £2)

Ingredients (to make salsa for 2)
4 beetroots
2 tablespoons of lemon juice
2 tablespoons of finely chopped mint (fresh)
4 finely cut spring onions
1 tablespoons of oil

Dice the beetroot, and then finely cut the mint and spring onions.

Add everything to the lemon juice and oil and stir it up into a phenomenal salsa.

I pan fried the trout, and while it was cooking, mixed together some crème fraiche and horseradish sauce as an accompaniment. Being the budget-cooker I am, I served the fish and salsa with leftover broccoli and beans from lunch.