I am totally loving these longer, brighter, sunny days. I forgot that it isn't always dark and drizzly (well, that's debatable). Mart & I visited my family in Wexford for the Easter weekend and while there we went for a little picnic at the beautiful Johnstown Castle....I really need to go back and investigate their secret walled garden. In the meantime, here are some sunny snaps (the last one is of me pondering how to get my hands on the keys for that gorgeous car!) & a recipe from the picnic....
QUICK EGG NOODLE SALAD
Serves 2
- Cook 150g of medium egg noodles in boiling, salted water until tender. Drain well and refresh in cold running water.
- In the meantime, make the dressing in a large bowl...whisk together 1 tablespoon of sunflower oil, 1 tablespoon of sesame oil, the juice of 1 lime, 2 tablespoons of soy sauce, 1 crushed garlic clove, 1 finely chopped small red chilli and 1 tablespoon of finely grated ginger.
- Toss the cooked noodles into the dressing with 75g of cooked and shredded chicken, 3 finely sliced spring onions, a small handful of beansprouts, 1 finely julienned (match-sticked!) small carrot, 50g of cooked sugar-snaps or mange touts and a small handful of roughly chopped coriander leaves.
- Pile the noodle salad into a picnic pot and scatter with 1 tablespoon of lightly toasted sesame seeds before popping the lid on tightly. Don't forget to pack the chopsticks too!
Serves 2
- Cook 150g of medium egg noodles in boiling, salted water until tender. Drain well and refresh in cold running water.
- In the meantime, make the dressing in a large bowl...whisk together 1 tablespoon of sunflower oil, 1 tablespoon of sesame oil, the juice of 1 lime, 2 tablespoons of soy sauce, 1 crushed garlic clove, 1 finely chopped small red chilli and 1 tablespoon of finely grated ginger.
- Toss the cooked noodles into the dressing with 75g of cooked and shredded chicken, 3 finely sliced spring onions, a small handful of beansprouts, 1 finely julienned (match-sticked!) small carrot, 50g of cooked sugar-snaps or mange touts and a small handful of roughly chopped coriander leaves.
- Pile the noodle salad into a picnic pot and scatter with 1 tablespoon of lightly toasted sesame seeds before popping the lid on tightly. Don't forget to pack the chopsticks too!
2 comments:
Johnstown Castle reminds me of my childhood...school tours, communion photos and summer picnics! Lovely images Sharon, thanks for the trip down memory lane. I'll have to take a spin down that way next time we get another fine day.
I recognise those cushions! God Martian you're eager for summer! Flip flops in April bbbbbrrrrrrrr.....thanks for my pens and mugs!
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