Link Love Sunday

Link Love Sunday | Add A Little

Hey guys! I’m back with another link love Sunday! I was gone last week because I’ve just had the best time and have been so busy eating all the food, going to museums, and ofcourse, shopping! I can’t believe I’m over halfway through my holiday – time is flying like nobody’s business!

This chilled cream of basil soup looks incredibly delicious!

This Thai vegetable crunch salad is exactly what I need!

This veggie burger with mustard sauce and slaw looks so good!

These summer fruit spring rolls are so fun! (shown above)

I would love this ramen now please!

This avocado tabbouleh sounds perfect.

Simplicity at its best.

This tune always puts me in the best mood!

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The Best Kaiseki Meal in Tokyo: Innsyoutei

Innsyoutei Review | Add A Little

If you go down to the woods today you’ll find a big surprise…

Nestled into the depths of Ueno park, you’ll find a beautiful traditional restaurant – Innsyoutei.

Innsyoutei Review | Add A Little

It’s almost like a treehouse, hidden within the growth of trees and the beautiful natural surroundings.
The view from the seating area is incredible – if you dine upstairs, you get the view of the park and the trees surrounding you, amost as if you are enclosed in a secret room!

Innsyoutei Review | Add A Little Innsyoutei Review | Add A Little

I was lucky enough to have the traditional course meal of kaiseki ryori. It was my first time having it and I’m hooked – not only is the food and harmony of flavours incredible but the beauty of each dish comes through and everything is so intricatly plated.

Also, can we just take a moment to look at the placemat?! It is probably the most beautiful piece of paper ever.

Innsyoutei Review | Add A Little Innsyoutei Review | Add A LittleWe first started with a plate of bite sized foods. At the top, we have an amazing creamy salad made with cucumber and sesame. Next to that was an incredible namafu dengaku – chewy wheat gluten topped with rich and sweet miso. a piece of what seemed to be frittata bursting with fresh summer vegetables, lemon flavoured sweet potato and a piece of plum to cleanse the palate.

Innsyoutei Review | Add A Little

The next course (unpictured) consisted of a slice of winter melon and light king prawn dumpling which was so light and in a smooth dashi broth. I’m normally not one for dumplings in soup as I find that they are soggy, but this was truly another experience!

Speaking of experience, the picture above shows my first yuba experience – almost like burrata, it melts in your mouth while remaining creamy and rich.

Innsyoutei Review | Add A Little

The sashimi we got next couldn’t be more fresh – the squid melted in your mouth whilst I was lucky that my two favourite fish came out – tuna and yellowtail, both of which had incredible flavour and texture: so simple yet delicious dipped in soy sauce.

Innsyoutei Review | Add A LittleThe next fish course was a salt grilled mackerel fillet that was perfectly oily and tender and delicious when paired with the two sides: grated daikon with knotweed to give a fresh and almost mint like flavour and the baked okara (a salad made from the by product of tofu – much tastier than I described it!).

Innsyoutei Review | Add A Little

Before heading onto the final course, we had a chilled chawanmushi (egg custard) that was pudding like and so wobbly yet easy to eat and flavoured with the perfect amount of dashi.
The final savoury course consisted of deep, dark and rich miso and some light pickles that came with the large pot of rice that got placed on the table. The rice was cooked in a traditional pot and filled with fresh corn, scallops and herbs to give the most fragrant rice!

Innsyoutei Review | Add A LittleOfcourse no meal is complete without dessert and although I only pictured the matcha mousse here, I actually loved the more traditional wagashi of a mochi like substance, made of wheat, filled with red bean paste.

Innsyoutei is definitely a restaurant where I’ll be back – the food and the service was top quality (nothing less than expected in a beautiful restaurant like this)! They are also known for their nabe dishes where you cook chicken and vegetables in a shabu shabu like manner, so I guess I’ll have to go back to try that! ;)

 

 

 

Butternut Squash & Lentil Salad

Butternut Squash & Lentil Salad | Add A Little

I’m a sucker for hearty salads, I can eat them whatever the weather and any time of year. Give me all the roasted vegetables and grains and your good to go!

Butternut Squash & Lentil Salad | Add A Little

I love salads because they are so versatile: this is a winning combination with the earthy lentils and sweet squash but if I had kabocha squash I would 10000% use that and you can also use quinoa or freekeh or millet in place of the lentils if you’re not a fan!

Butternut Squash & Lentil Salad | Add A Little

The great thing about this salad is it’s so quick to put together. I used an already cooked pouch of lentils (which I’m obsessed with) and toss through some vegetables. Feel free to use letover vegetables that you have – I love roasting a big batch to munch on through the week!

Butternut Squash & Lentil Salad | Add A Little

Butternut Squash & Lentil Salad vegan, gluten free, dairy free
Serves 2

This salad is delicious every season, whether you have it as a cold salad for lunch or a warm side to a dish in the evening. The earthy puy lentils go well with the soft and sweet squash as well as getting a slight crunch from the zucchini and tangy from the dressing.

1/2 butternut squash (pumpkin, or other squash varieties also works)
200g cooked puy lentils (you can also use beluga lentils)
1/4 zucchini, julienned
Apple cider vinegar
Extra virgin olive oil
Salt and pepper, to taste

Cube the butternut squash and put it in a bamboo steamer to let it steam for about 10 minutes, or until easily pierced with a fork.
You can also roast the squash with olive oil and salt in a 180ºC oven for 30 minutes, until caramelised and soft.

Set the squash aside while you prepare the lentils and zucchini.

Add the apple cider vinegar, olive oil and salt and pepper to the lentil and stir in the julienned zucchini.

Once the squash is cool enough to handle, add it to the bowl and stir well.

Once combined, serve.

This also keeps for a day or two in the fridge, so would make the perfect lunch option.

Butternut Squash & Lentil Salad | Add A Little