What the wonderful? Daikon, orange & lentil salad.
I don’t ordinarily re-post recipes that I haven’t really altered, but I don’t think I could have come up with this one by myself! I don’t think daikon, lentils and orange would taste that great by themselves, but the dressing with this makes it curiously great.
This salad from Scandi Foodie has also opened my eyes to the awesome potential of the daikon radish, which I previously bought to shun and pass onto my parents. They put it in stews, where it goes soft and mushy and takes on a totally different flavour. I might roast some and see how that goes (hey, it seems to work for just about anything). I had some with ponzu sauce and sashimi, and it was pretty rad. I’m particularly fond of its refreshing crunch, which is such a nice breather during winter. It’s not too spicy and aggressive if you cut it very thin (obviously you will need a very sharp knife for this, unless you want to shave it with a peeler) for eating raw, otherwise large chunks for stewing/roasting are standard.
I followed the ingredient amounts fairly loosely, although was a bit more methodical with the dressing. The only things I added were five leaves of miners lettuce for colour.
While I’m being lazy, can we all make this caramelised banana chocolate chip cake? It’s pretty damn excellent, and so easy (I mean, it uses one bowl if you sift the dry stuff over). I say this even though my topping bananas were cut a little thick and went kinda blue the next day (I think if you cut the bananas thinner – less than 1cm – and/or actually use dark brown sugar for the topping you should be fine). Plus it only uses 2 tablespoons of butter. Yet it’s moist, dense, and stays that way the next day (btw, the only reason it made it to the next day was because my amazing partner bought me an assortment of goodies from Yahagi as a treat). I halved the recipe, used one whole egg, didn’t use lemon juice, and used clearwater’s yogurt instead of sour cream and it still looked just like the cake in the picture (except for the blue bananas). While I’m ranting, clearwater’s yogurt is also great in place of buttermilk (but I would advise a bit of lemon juice to tart it up). Especially pancakes, as I’ve discovered. The batter is substantially thicker but the result is fluffier pancakes.
Faux pho ga @ Dispatches From Whicomb Street <–Really excited about this blog. Just btw.