CR5 Issue 168 May 2019

Miso Broth with Pak Choi and Tofu
Miso paste is made from fermented soya beans and is a staple in Japanese cooking.
Look out for jars in Oriental stores or the World Food sections of large supermarkets.
It’s perfect for making a quick and tasty soup or broth.
INGREDIENTS
2 tbsp vegetable oil
2 garlic cloves, crushed
200g shiitake mushrooms, sliced
2 x 225g packs smoked tofu, cubed
2 tbsp miso paste
2 tbsp light soy sauce
400g pak choi, roughly chopped
TIP
Ready in: 15 minutes | Serves 4
Heat the vegetable oil in a large deep frying pan over a
high heat. Add the garlic and sliced mushrooms and stir-fry
for 2-3 minutes until the mushrooms are just tender and
golden. Remove with a slotted spoon and set aside.
Add the tofu to the pan and stir-fry for 1-2 minutes until just
browned. Reduce the heat and stir in the miso paste, soy
sauce and 1 litre of boiling water. Slowly bring to the boil
then add the pak choi and simmer for 2-3 minutes until just
softened.
Return the mushrooms to the pan and heat through for
a further minute. Divide the broth between four warmed
bowls and serve immediately.
For a heartier dish cook some thread egg or rice noodles following the pack
instructions and divide between the serving bowls before spooning over the broth.
Fresh Cherry and Almond Cake
INGREDIENTS
225g unsalted butter, softened, plus
extra for greasing
225g golden caster sugar
225g self-raising flour
4 medium eggs, beaten
300g fresh cherries, pitted and halved
100g ground almonds
150g icing sugar
Extra fresh cherries, to decorate
TIP
This delicious fruity cake can be served warm as a dessert or cold as a classic
afternoon tea cake.
Ready in: 1 hour 40 minutes, plus cooling time | Serves 8
Preheat the oven to 170C, fan 150C, gas mark 3. Grease a 20cm round
deep cake tin with the extra butter and line the base and sides with
baking paper.
Place the butter and caster sugar in a large mixing bowl and using a
hand-held electric mixer beat together until very pale and creamy.
Gradually pour in the eggs, beating well after each addition. If the
mixture starts to separate slightly, stir in a spoonful of the flour.
Sift over the rest of the flour and fold in gently with a metal spoon.
Toss the cherries into half of the ground almonds, and fold into
the mixture with the rest of the ground almonds. Spoon into the
prepared cake tin and gently level the surface.
Bake in the preheated oven for 55 minutes to 1 hour 10 minutes, until
the cake is risen, golden and a skewer inserted into the cake comes
out clean. Leave to cool in the tin for 10 minutes then turn out onto a
wire rack to cool.
Whilst the cake is still cooling make the icing: sift the icing sugar into
a bowl and stir in 2-3 tbsp warm water and mix to make a thin icing.
Spoon the icing over the warm cake, allowing some to drizzle down
the side. Decorate with extra cherries and serve warm or cold.
The fresh cherries will mostly sink during baking but this is perfectly normal, giving a
moist fruity layer at the base of the cake. It’s best eaten within 2 days of baking.
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