Friday March 8, 2013

Dinner for 2

Udon Noodle and Shiitake Mushroom Soup
Seared Scallop Salad with Sweet Chilli Dressing
Apple Pie

 I know, I know apple pie is a little odd with this dinner  but it is my birthday weekend and I am craving warm apple pie with a nice slice of cheddar cheese so that is what dessert is tonight.

Dinner tonight is just for my Husband and I so it is light, simple and tasty.  The udon soup is a super easy dish I learned to make in Australia.  It is my go to starter if I am serving up Asian dishes that don't have a rice or noodle component to them.  

The recipe is from the back of a package of Udon noodles.   

Boil 2 cups of water and add a few dried Shiitake mushrooms.  Simmer for 10 minutes. Remove the mushrooms and finely slice them and add them back to the pot.  Add a 1/2 cup of white wine and 1/2 cup of soy sauce (I use reduced salt) and 2 tbsp of sugar.  Simmer for another 5 or 10 minutes.  While simmering cook noodles according to directions.  Place noodles in the bottom of the bowl.  Add broth and mushrooms.  Top with sliced spring onions and plenty of fresh grated ginger.

The seared scallop salad is an interpretation of this recipe .  

I used sweet chilli, soy and lime juice for the dressing.  I seared the scallops on both sides in a hot pan with a little oil.  Then I added 2 tablespoons of the dressing and continued to cook the scallops for another minute.  For the salad greens I used arugula, mixed baby greens, snow pea sprouts, mustard sprouts, mint and cilantro.  The greens were dressed with the remaining sweet chilli lime dressing and the seared scallops were added.

I admit I cheated with the apple pie.  I used frozen pastry, but if Jamie Oliver can so can I.  I pealed and cut my apples and cooked then in a frying pan with a little cinnamon, sugar and butter then I put them in the pie and baked it.