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Your social media friends can’t have all the fun! If you’re<br />
eating something amazing, whether you’ve prepared<br />
it yourself, or are enjoying it at one of our wonderful<br />
restaurants, <strong>FLAVOURS</strong> wants to see! From sausages to<br />
saag paneer, brioche to brisket, risotto to ribs, send us a<br />
photo and tell us what it is and where (Sunshine Coast<br />
locations only please). Include your beverage pairing if<br />
applicable. Of course we can’t print every photo we get,<br />
but even if you don’t see it right away, your image might<br />
be selected for printing in a food photo gallery in future<br />
issues. Make our mouths water.<br />
SEND PHOTOS TO: photos@flavoursfoodmagazine.com<br />
in Madeira Park, where she is a regular. She used to<br />
make her own sushi rolls, but with Mama’s Kitchen<br />
nearby (mamaskitchen.ca), she saves herself the trouble<br />
and often picks up some rolls to augment what she’s<br />
planning for dinner. “It is so nice to have them in our<br />
rural community!”<br />
Nabeyaki udon for one<br />
• 1 package cooked udon noodles (available at IGA and<br />
most grocery stores)<br />
• 2 cups tsuyu base (⅓–½ cup tsuyu concentrate mixed<br />
with 1-⅔ cup water). You can substitute chicken or<br />
vegetable broth for the tsuyu if you don't have access<br />
to Japanese products. Then you’ll have, for instance,<br />
chicken udon soup.<br />
• tempura prawns, chicken or beef<br />
• carrot, sliced<br />
• spinach, boiled<br />
• green onion, chopped<br />
• whole egg<br />
• almost anything delicious from your fridge<br />
• your creative urge<br />
Heat soup base in donabe until boiling. Add ingredients.<br />
Put lid back on and remove from heat. Ready to serve in 2<br />
minutes. Visit GohanYa Japanese take out and deli in<br />
Wilson Creek for ingredients.