Tag Archives: spring

Simple spring sunday lunch: Green tea poached salmon

10 May

I love inviting friends round for a get together over Sunday lunch but when the sun shines I must admit I do find a traditional Sunday roast too much (although we are spoilt for them around Bristol – some of my favourites are The Cowshed, The New Inn, The Kensington Arms). I always fancy something a little lighter for alfresco lunches in the garden.

So when I happened upon Karen Mordechai‘s lovely blogspot, Sunday Suppers, I was delighted to find some wonderful new inspired recipes to try. This one was a must for me (for obvious tea loving reasons) but instead of Lapsang Souchong I tweaked the recipe to try it with Japanese green tea.

It’s delicious and just the perfect dish to serve up with iced green tea and mint cooler (recipe to follow on this blog soon) on sunny spring Sundays. You could even take it on a picnic. Enjoy!

Green tea-poached salmon with apple and fennel salad and potato cakes – serves 4

Spring tea poached salmon

Image by Karen Mordechai at Sunday Suppers Blogspot

For vinaigrette:
3 tb roasted fennel seed
1 tsp anise seed
2 shallots, minced
1 clove garlic, minced
½ cup white wine vinegar
Salt and black pepper

—-

1 ¼ cup rapeseed oil

Combine all ingredients and let them sit for 10 minutes. Whisk in the oil and set aside.

For salad:
2 british apples
1 fennel bulb
1 small red onion
¼ cup capers
¼ cup chopped parsley
2tsp chopped chives
Juice of 2 oranges, zest of 1
Juice of 1 lemon
Salt & pepper to taste

Peel and core apples. Peel onions and slice very thinly. Slice apples and fennel bulbs thinly. Toss with remaining ingredients and refrigerate.

For salmon:
4 portions salmon
—–
1 onion peeled and quartered
1 carrot peeled and chopped
2 sticks celery chopped
2 bay leaves
3 star anise
1 red chili
4tbs japanese green tea (I used Guri-cha)
coarse seasalt
2tsp sugar
2 cups white wine
4 cups cold water

Combine ingredients and bring to simmer.
Place fish in pan and lower flame. Poach gently for 8-12 minutes, or until cooked to taste.
Remove fish and allow to cool before handling.

For potato cake:
2 large potatoes
1 spanish onion
2 free range eggs
½ cup spelt flour
Salt & pepper to taste

Peel onion and potatoes. Grate both using the largest available side. Stir in eggs and flour, and season to taste. Pan fry in vegetable oil.

Place potato cake next to salad on the plates and top with salmon.

Love a little boogie woogie!

10 May

Today in Bristol, the sun is shining, we’re getting our May email newsletter ready to send and, full of the joys of spring, we’re enjoying a little boogie woogie with a mug of green tea!

Green tea smoothie: our new way to start the day

1 Mar

Morning’s in your household a bit of a frantic rush? Do you run out of the door without tea or breakfast? How do you fancy a new way to start the day as we go into spring?

Green tea smoothie

Our simple green tea smoothie is really speedy to make, fulfils your morning tea fix and keeps those hunger pangs at bay until lunchtime. How, we hear you ask?

Its simple; matcha! Super tasty and packed full of health and happiness boosting anti-oxidants, matcha (stone-milled Japanese green tea) is one of our favourite teas to start the day. How about adding our quick and super healthy green tea smoothie to your daily routine?

Green tea smoothie 2Green Tea Smoothie

A simple and nutritious breakfast food, made with matcha tea, milk and yogurt.

  • ¼ cup semi-skimmed milk
  • ¼ cup probiotic natural yogurt
  • 2 tbsp honey
  • ½ cup ice cubes
  • 2 tsp matcha

Blend ingredients together in an electric blender.  Pour into a glass. Drink!

Fancy adding one of your 5-a-day? Fruit is a sure-fire way to blow away the cobwebs. Try adding one of the following:  ¼ a cup of seasonal berries, ½ banana, ½ kiwi or ¼ mango.

To find out more about or buy Lahloo’s matcha, click here >

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