Japanese hotpot - illustrated recipe

When I tidied up my book shelf yesterday I found a little Guardian food booklet on soups and stews by Allegra McEvedy that I collected many moons ago. Since temperatures dropped again in London and spring is temporarily on holidays, I tried out the recipe for the Japanese hotpot.

It was really tasty, so I illustrated it here for you because I believe that healthy, good food should always be shared.

 

Ingredients (6 servings)

- 400g jasmine rice

- 2 tsp red chilli, chopped

- 3 garlic cloves, sliced

- a few slices of ginger

- 2 tbsp toasted sesame seeds

- 300g bok choy, quartered

- 400g tofu, cut in 3 cm cubes

- 150g sliced shiitake mushroom

- a head of broccoli, cut into florettes

- 1/3 daikon radish/mouli, peeled and sliced

- 3 sliced spring onions

- 2 tbsp miso paste

- 2 tsp light soy sauce

- Juice of 2 limes

- a handful of coriander (or parsley if coriander happens to taste like soap to you, like it is for me)

 
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1. Get your rice going, then put the kettle on again with a little bit more than one litre of water for the miso paste.

2. In a little bowl, mix the chopped chilli, garlic, ginger and sesame seeds.

3. In a sauce pan big enough for all ingredients make layers of the bok choy, tofu, mushrooms, broccoli and daikon, sprinkling a little of the chilli-ginger-garlic-sesame seed mix in between each layer.

4. Dissolve the miso paste in one litre of nearly boiling water.

5. Add the spring onions to the pan, then pour in the miso and cover with the lid.

6. Turn the heat up high. When it comes to the boil, let it simmer for two minutes before turning the heat off.

7. Pour in the soy sauce and lime juice to season, and scatter with chopped coriander/parsley.

8. Serve in bowls and offer the rice on the side.

 
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January juices

Are you a fan of healthy juices? If so, I might have something tasty for you. Always searching for new recipes I recently found the blueberry, peach and oat smoothie from Deliciously Ella.

I am planning to illustrate several recipes over the next few weeks because they look cute in the kitchen and are also helpful. No need to look them up online all the time or note them down in my recipe book.

 
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You can find the entire recipe here, at Deliciously Ella. Enjoy.

Spiced tea recipe

Do you like tea as much as I do? I especially love herbal tea. During the winter I enjoy drinking spiced tea to warm me up after a long walk and to get me into the festive spirit. Of course there are many tea options you can purchase from the shop but I believe it is really fun to make your own spiced tea.

Personally, I find fruit tea often too acidic for my stomach and even though I love black tea I cannot drink it too late in the day as the caffeine will keep me awake at night. The spiced tea recipe that I am sharing with you today is based on rooibos tea, sometimes also called redbush tea. It is perfect for drinking at any time of the day as it does not contain any caffeine and has low tannin levels. Rooibos tea is offered by several companies and easy to get a hold of. My favourite is from Clipper tea.

 
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Ingredients for two cups of spiced tea: 

- two and a half cups of water

- two rooibos tea bags

- four whole cloves

- one cinnamon stick

- two star anise pods

- four cardamom pods

- four slices of fresh ginger

- honey or sugar

- milk

 

How to:

Pour water in a pot, add all the spices and the ginger.

Bring to a boil, add tea bags, take off the heat and let the tea steep until it is your preferred strength (at least 5 minutes).

Strain into your cups, add milk (optional) and sweeten to taste with honey or sugar.

I prefer this tea strong, with a tiny dash of milk, honey and a slice of Linzer torte (might write a post about the recipe soon). If you try it please let me know how you liked it.

Enjoy.