A perfect quick and tasty lunch, so simple and quick to prepare These Miso Noodles with Boiled Egg will get your taste buds tingling.
Ingredients (For one person)
1 medium sized egg
1 tbsp t oil
50g Mushrooms sliced
small piece ginger, finely grated
small piece garlic, finely grated
chilli flakes (small pinch)
2 spring onions, sliced
small handful beansproats
1 tsp miso paste
1 tbsp soy sauce
100g egg noodles (fresh or dried), (cook to packet instructions if dried)
salt & papper
Method
Bring pan of water to the boil, the egg in. cook for 6 mins.
Heat the oil in a wok, add the mushrooms and stir-fry for 2 minutes. Add the ginger, garlic, chilli, spring onions and beansprouts and stir-fry for another minute.
Add the miso, soy and the cooked noodles. Mix well to combine then cook for a further minute.
When the the egg, pour the hot water away, add cold water to the pan and peel the egg when cool enough to handle.
Season the noodles to taste with salt & pepper and serve in a bowl. Top with the egg halved and a sprinkling of chilli flakes.
For a more substantial meal top with a few slices of cooked chicken or pork
What would be a Sunday Brunch without a little indulgence? As the weather is picking up and spring being on the rise, most Sunday mornings are not as gloomy anymore as in previous weeks. The sun gleaming brightly through the windows makes me never wanting to leave the kitchen table, but to keep on sipping coffee and eating crispy bread rolls for hours. If you are feeling a bit decadent this coming Sunday, why not try these Smoked Salmon and Parmesan tarts with cream cheese served alongside a glass of bubbly? Not only will those flaky tarts be a feast for the eyes and your palate, but a sure-fire way to impress any guest. A toast to the perfect brunch delight!
Ingredients:
For 6 Tarts
1 pack puff pastry (ready rolled, ca. 375g)
75 – 100g Parmigiano-Reggiano cheese, grated
100 – 150g cream cheese
100 – 150g smoked salmon
Bunch fresh dill
Black pepper to season
What you’ll need:
Flat baking tray
Round stencil (e.g. wide mug), ø10cm
Grater
Large bread knife
Rolling pin (to roll out the dough scraps)
Method:
Unroll the sheet of ready-made puff pastry and place it on a flat surface (the dough should be rolled in baking paper already).
Take a round stencil such as a glass, mug or small bowl with an average diameter of 10cm and cut out 9 pieces (you may have to take the dough “scraps” and roll it out again to cut out more pieces). The dough itself should not be rolled any thinner as it already is.
Place the cut-outs on a flat baking tray lined with non-stick baking paper.
Grate the Parmigiano-Reggiano and sprinkle it generously on all pieces.
Bake in a pre-heated oven (180°C, fan, middle-rack) for 15-20 minutes until the rounds have risen well and are golden in colour.
Remove from the oven. Half each of the puff pastry rounds to end up with 18 pieces. With a knife, spread six pieces with cream cheese (no need to be exact with the amount, just make sure you have enough cream cheese for all of them) and sprinkle with cracked black pepper. Take another six pieces and place smoked salmon on them as well as fresh dill. Stack the salmon rounds on top of the cream cheese rounds and top them off with the remaining six Parmesan-coated pieces.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
Toppings of your choice, we chose Maple Syrup and crispy bacon, but works just as well with fruit and ice cream
Instructions
Mix the milk, egg and melted butter in a bowl, until smooth and blended.
Sift together the flour, cornmeal, salt and bicarb and gently stir into the buttermilk only until the ingredients are moistened - don't worry about the lumps.
Heat a non-stick pan until medium hot. add a little clarified butter.
Add a tablespoon of batter onto the pan and spread slightly with the back of the spoon.
Cook until the bubbles rise and break on the top of the pancake.
Flip pancake. Cook until pale golden on the other side.
Remove and keep warm. Continue until all the batter has been used.
Spread each pancake with butter and serve a stack of three per person.
October 25, 2026 1825 Johann Strauss the Younger 1838 Georges Bizet 1881 Pablo Picasso 1934 Joe Mercer 1936 Sir Martin Gilbert 1941 Helen Reddy 1944 Fred Housego 1957 Robbie Macintosh 1962 Nick Hancock
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