Poached Salmon and Soba Noodles with a Ginger Broth (Day 2 of The spendthrift’s challenge)

19 May

Pea and Mint Soup

LUNCH

Pea and Mint Soup

My plans for soup from the freezer had to be shelved when I discovered a bag of peas defrosted in the fridge. I have no idea if I put them there in a tired moment (which isn’t inconceivable given that I have found shower gel in the freezer and deodorant in the fridge in the past month!), or if my children helpfully made the transfer for me.

I have been using frozen peas to make a quick soup for many years. The preparation is minimal and the result is a fresh and light soup with a light green colour (as long as you do not overcook it – in which case you will be faced with a tasty but unattractive, muddy looking, olive-green coloured soup). Even though the result is bright green, my vegetable averse children love it.

INGREDIENTS LIST

Peas and shallots in the pan

  • 1 Dessert spoon Olive oil
  • 1 tablespoon chopped shallots (from freezer)
  • 340g peas
  • 500ml Vegetable stock (I use Vegetable bouillon powder to make this . If you have yet to try it, do so now. You will never again have your head swayed by a stock cube)
  • 2 large serving spoons full of home-made mash (I had some left over from last night) or 2 large baking potatoes cooked (zap them in the microwave if you have none cooked)
  • 1 teaspoon of dried mint
METHOD
  1. Put pan on a low heat.

    Add some mash. Really!

  2. Add oil and shallots for a minute or two.
  3. Boil kettle and make stock
  4. Add peas to pan
  5. Add stock
  6. Add potatoes
  7. Cook for 5 minutes
  8. Add dried mint
  9. Blend in liquidiser
  10. TA DA! Lunch is ready!

DINNER

Poached Salmon and Soba Noodles with a Ginger Broth

Dinner is served

Today I sought inspiration from the queen of fast and fabulous, Donna Hay. I have had a packet of Soba Noodles lingering in the back of my cupboard for about a year. I think I bought them when we returned from our foodie heaven holiday to Australia and in a fit of cooking optimism, I bought a wide selection of food that I don’t usually cook with. There is still quite a bit of it in the cupboard.

I tapped in ‘Soba Noodles’ in to the search facility on Donnas site and Poached Salmon and Soba Noodles with a Ginger Broth was the result. Perfect, as I had some Salmon fillets in the freezer. I was lacking the fresh and pickled ginger. So I spent a princely 52p on a large chunk of ginger and decided we could do without the pickled variety. As this is Donnas recipe, not mine, I have recited the ingredients below, and have included a link back to her site for full recipe and instructions.

Uncooked Soba Noodles

  • 1 litre chicken stock
  • 2 stalks lemongrass, chopped
  • 45g ginger, peeled and sliced
  • 1 tablespoon soy sauce
  • 270g soba noodles
  • 2 x 200g salmon fillets, skin removed, sliced
  • 2 bunches asparagus, trimmed and sliced
  • pickled ginger and coriander

This was simple to cook and used only one pan. The resulting dish was flavourful and light, and satisfying without feeling ‘heavy’.  I will be definite trying this out again especially once we have moved and are dishwasher-less. As I wasnt sure if the children would try the noodles, I gave them mash instead. A sure fire way to get them to try something is to make them think its special. Annabel flatly rejected her mash, and demanded some of mummy’s spaghetti!

DESSERT

Poached Pears with Vanilla Ice Cream

Poached Pear with Vanilla Ice Cream

I am down to my last bar of chocolate, which has me a bit concerned given the current budgetary constraints. I did however notice that I still had 12 VERY HARD pears in the fruit bowl. I am skilfully adept at missing the moment of perfect ripeness when the juice surges out from the fruit as you take your first bite. Instead I am gifted at selecting the type of pear that changes overnight from rock hard to slightly shrivelled, woolly and tasteless!

To keep the children happy with the promise of dessert I decided to poach some of the pears. In theory this should be a thrifty dish. Save for the fact that almost every recipe that you come across for poached pears suggests that you use a bottle of wine, or some vanilla pods or both. All very well, but it tends to increase the cost of the dish by at least £5. So, for a thrifty midweek dessert, I find a light syrup, flavoured with some lemon and vanilla extract will leave you feeling both satisfied, and solvent. The only truly laborious part of this exercise was the peeling of the pears. If you have a good grips peeler, it will take all of 5 minutes. And after leaving the mixture to quietly simmer on the stove top for 45 minutes, infusing the air with the homely scent of pears and vanilla, you will have dessert for today, and if you are not too greedy, some for tomorrow too.

INGREDIENTS
  • 6 dessert pears, peeled
  • 150g sugar
  • 1 litre water
  • peel and juice of 1 lemon
  • 1 teaspoon of vanilla extract

Mix water, sugar, lemon juice and peel and vanilla extract, in a medium-sized pan. Add pears. Bring to a simmer and cook for about 40 minutes (if the pears are ripe, maybe 10 minutes less). If you are not sure if they are cooked try one with a knife. You are looking for texture that is firm, but will yield with a little pressure from a knife.

Serve warm, with a little of the juice, and some ice-cream. Or mascarpone. Or some dark chocolate, melted then drizzled over the pear….

Day 2 Summary

Total spend for the week so far £16.60. Remaining budget, £18.40. 5 days to go and counting.

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2 Responses to “Poached Salmon and Soba Noodles with a Ginger Broth (Day 2 of The spendthrift’s challenge)”

  1. whatdidyoudotodaymama May 30, 2010 at 11:01 pm #

    Just found you via British Mummy Bloggers. The soba noodles recipe is just what I needed to use up the optimistically bought packet in my cupboard pre-move, and my 16 month old loves salmon and broccoli… perfect!

    • mummyinahurry May 30, 2010 at 11:22 pm #

      Glad to have been of help! If you want something even quicker, I would try boursin mixed with a little yoghurt on the noodles with Salmon and broccoli (I often do this with pasta as a quick fix for the kids). Happy cooking!

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