Carpe Diem

Photo © Rob Jones

Summer days begin in much the same way at the moment.

I hit the supermarket at 6 am as soon as it opens. Maybe a couple of other shoppers like me, weaving our way between the army of ‘click-and-collectors’ and shelf stackers, preparing for the morning rush.

Good time to find bargains. I look to see what’s just been placed on the discounted shelf, or has a discount label and judge if there is anything I can do with it quickly.

Then to the checkout. Straight to the front. No one at your back getting agitated at the speed of the process. Also - a chance to have a nice chat with the lovely people behind the till.

Often they comment on my basket contents - ‘Oh that’s interesting’ or ‘I’ve tried that, it’s lovely’ or ‘What is it?’ It’s a good time to swap recipe ideas.

This was one such suggestion - Pak Choi and Shiitake Mushrooms in a Miso Broth

Ingredients:

A handful of Pak Choi - the baby ones
Handful of Shiitake Mushrooms
Vegetable Stock
Small Onion
Miso Paste
Pepper
Garlic
Ginger

Method:

Dice the onion and saute in a little butter and stock

Slice and add the mushrooms

Chop the root ends off the Pak Choi and add to the mix

Add some Soy Sauce and then the Vegetable Broth

Simmer for about 20 minutes.

Add some black pepper and a dash of Miso sauce at the end.

Optionally - I added some whole Garlics and sliced Ginger.

RJ