This salad is super fresh, super easy to make and perfect for the summer. It has very few ingredients and it is also perfect to eat together with tofu, grilled vegetables or halloumi. Continue reading
This weekend was quite long. Sofi came to England Thursday evening, and we went straight out for dinner with my family, at a nice Italian restaurant in Woking. The food was great, but it was especially nice to have everyone (most people) together!
On the Friday me and Sofi cycled to see my mum in Sunninghill before she and Jeremy went up north for the weekend. We had a nice lunch and fika with them 🙂 My dad then met us in Sunninghill and we cycled back to Woking through the army ranges near Farnborough. It was a lovely ride with great weather 😀
In the evening me and Sofi made dinner for my dad and Lesley, and Jasmine and Nick. We made melanzane for starter and then made gluten-free pesto pasta for main. (Recipe for gluten-free pasta will be up soon.) We then had rum baba for dessert, with a gluten-free sponge my sister had made – delicious!
On Saturday we had a nice ride to Seale. It was me, Sofi, my dad, my sister, and Iain (one of my dad’s regular riding buddies). It was a fairly cold ride, but my sister did really well and our average speed was much higher than the weekend before 🙂 We stopped at Seale Tea Rooms, and had a nice warm drink and some cake – that’s the main reason for riding a bike though, isn’t it!
After our ride we packed and then headed to Harrow on the Hill, where we were staying for the wedding. The Saturday was the traditional ceremony in a mosque, which was interesting to experience. Neither of us had ever been to a Muslim wedding before, so it was nice to see how it was similar and different to what we consider “normal” weddings. After the ceremony we had a nice Indian meal in the mosque. For me, it was really nice to hear what people had to say about my friend Sameer, as I could only agree with all the nice words that were said! 🙂 Neither of us had met his bride Madiha before, but she seemed really lovely and people only had nice (if not nicer) words for her too.
After the ceremony was over and most people had left, we went back to our hotel to change before heading to the local pub for a drink and to talk. (Sofi hasn’t been able to talk to me face to face for a week, so she had a lot to say! 😉 )
The wedding reception was on the Sunday and the invitation said “13:00 sharp”, so we were there at 12:55 and were surprised to find we were the first people to show up! After speaking to the caterers, they said most Muslim wedding receptions start 30-60 mins later than advertised. So we waited for more people to come before we went in 🙂
Both Sameer and Madiha’s families were very hospitable and caring, and looked after us (as the only real outsiders) during the whole weekend. It was really nice to get to know some of them and find out more about both Sameer and Madiha this way too. Sameer and Madiha looked great, and we were the first people to get a picture with them as a newly-wed couple (mainly because we had to leave to catch our plane back to Sweden).
We hope they have a wonderful honeymoon and can’t wait to invite them over for dinner once they get back to Sweden.
We hope you all had nice weekends!
/Jason and Sofi
We both love Asian food as you might already have figured out. Yesterday we wanted to make something with Asian flavours, but at the same time something easy and fresh. So, we made a simple salad with only a few ingredients. For the salad we made a really nice dressing with lots of flavour. Try it, so delicious!
This salad was really quick to make. You only cook three things, which only take a couple of minutes each to cook, so it’s just a case of chopping the other ingredients and quickly mixing the salad dressing. So simple, yet packed with flavour and freshness!
Ingredients Serves 4
Cooking time: 15-20 mins
- 200 g noodles
- 10 cherry tomatoes
- 1 pepper
- 100 g sugar snap peas
- 200 g edamame beans
- 200 g peanuts
- 2 cloves of garlic
- Chili (a small amount is usually enough)
- 1 lime
- 3 tsp soy sauce
- 3 tsp rice wine vinegar
- 2 tsp sesame oil
- Boil some water and cook your noodles. When they are cooked, rinse them in cold water and put them aside.
- Put the peanuts in a heated frying pan and roast them until they are golden brown.
- If you use frozen edamame beans put them in a saucepan with some salted water, and put on a high heat.
- When the water starts boiling remove them from the heat and rinse instantly in cold water.
- Squeeze the beans out from their cases.
- Cut the cherry tomatoes in half and sugar snap peas in half.
- Cut the pepper in smaller pieces.
- Put the tomatoes, pepper, sugar snaps, edamame beans, and noodles in a big bowl.
- Add the peanuts. (The peanuts are nice to have a bit warm in the salad.)
- Crush and finely chop the garlic cloves and chili, and put into a small bowl.
- Squeeze the lime juice into the bowl with the garlic and chili.
- Mix the rice wine vinegar, soy sauce, and sesame oil into the bowl with the lime juice, garlic, and chili to make the dressing.
- Pour the dressing on top of the salad and mix everything together.