Cook Bake Teach

Back into lock-down again, and this time we've decided to mix it up a bit, so every other week we're cooking a meal from a different country. The first week was Japan. One of our favourite cuisines, but one we rarely cook. We decided to make sushi and tempura, and prepare some ready-made gyoza dumplings. Let's start with the sushi. It was fun to make, but quite time consuming. Here's a little tip...don't make sushi while you are hungry, a) because you'll eat all of the ingredients, and b) it takes time and if you're like us you'll lose patience with it! ** Hi Miss L here. Sushi is harder than it looks. You don't want to put to much filling in because it will over flow when you roll your sushi! ** We started by preparing our sushi rice. Sushi rice can be found in most big supermarkets. We used this recipe. I would probably put in a bit less salt and sugar next time, but I have to admit...it tasted great! Next lie your sushi mat out flat (we managed ...

  It has to be said that spring rolls are my downfall! I love Asian food anyway, but getting a delicious crispy, tasty spring roll full of veggie goodness is my absolute favourite. That being said, they're not particularly good for the waistline - as with all things deep fried! So I set out to create a guilt-free version that I could make at home, that would please the kids. Now this recipe makes large spring rolls, but you could always cut the pastry into four and, using the same method outlined in the recipe, make smaller spring rolls. You can also use whatever veggies you like, but just make sure they're really thinly sliced. You could also add vermicelli rice noodles - just soak them in boiling water until cooked, then drain and allow to cool before adding to the mix. Also, we just use a soy sauce dressing, but why not experiment? Lime, ginger and honey with soy sauce would make a good dressing, as would sweet chilli sauce mixed with soy. You don't want the vegetable ...