We have just moved back into our home after a five-month renovation project, and now that the dust has settled (literally - who knew how much dust would infiltrate the parts of the house not being renovated?), I am loving being in my new happy place - my new kitchen. As a keen home cook, it is fair to say that the new kitchen was the part of the house I cared the most about, and I spent endless hours on Pinterest and reading house/garden magazines to figure out exactly what I wanted (this project has been a few years in the planning, so I had plenty of time!). I settled on a simple Scandi-inspired look - white Caesarstone, oak and white joinery, white subway tiles and stainless steel Fisher and Paykel appliances, with an adjoining laundry and walk-in pantry. Because the kitchen is part of a 90 square metre new extension, along with dining and living areas, we went for a Schweigen range hood, which is unobtrusive and extremely quiet (which is ideal, because with four kids this room is never particularly quiet!). The flooring is oak and the walls and ceiling are painted Resene Half Rice Cake. The kitchen pendants are from Tim Webber (Ampel pendants) as are the Wrap Bar Stools. We chose a 1000mm David Trubridge Coral pendant in Caramel for the living room, which throws great shadows along the pitched ceiling. While we are so happy to be home, we had a lovely five months staying with my parents, and it's fair to say the kids in particular are missing their Mama and Grandy (and their dog!). I'm missing the fun Mum and I had in the kitchen together - we are both foodies and also both love planning meals (we're both teachers - go figure) so I'm getting used to cooking solo again. Luckily we only live a few minutes along the road from them. While we still have a lot to do in terms of landscaping and restoring the old part of the house (we live in a plaster-over-brick 1910 villa), it is nice to be able to potter around in the new kitchen.

The husband went duck shooting today so after kids' sport and music, I spent a bit of time in the kitchen. Now that the seasons have changed, I am loving comforting meals in a bowl, particularly with noodles or rice. My littlest person who is 2 has a cold so I thought we needed a good hit of garlic and ginger tonight to help stave off the winter ills. We loved this recipe for dinner tonight - hope you enjoy it too. 

Miso-glazed Salmon With Soba, Edamame, Green Beans and Salsa Verde

Salsa Verde, Asian-style

3 cloves garlic, peeled and crushed
1 thumb-sized piece of ginger, peeled and grated
1 small bunch of parsley
1 small bunch of coriander
5-6 mint leaves
squeeze of lemon (half a lemon)
3 T olive oil
1 T soy sauce
1 t sesame oil

Combine all ingredients in a food processor and process until the mixture becomes a paste. Leave to one side.

Green beans

About 30 green beans (or a decent handful)

Top and tail the beans. Place in a bowl, and pour boiling water over the top to submerge the beans. Leave to gently cook for about ten minutes, then drain.

Soba Noodles

270g packet of organic soba noodles
1 C Edamame beans (thawed, if using frozen)
1 clove of garlic, crushed
1 thumb-sized piece of ginger, grated
1/3 C soy sauce
1 t sesame oil
1 t brown sugar or honey

Cook noodles according to instructions on the packet. While the noodles are cooking, combine the garlic, ginger, soy sauce, sesame oil and honey in a small saucepan and heat for about a minute on medium heat, or until fragrant and the sugar has dissolved. Once the noodles are cooked, drain, return to pot and stir through the sauce.

Miso-glazed Salmon

400-500g salmon fillet (skin on)
1 T miso paste
1 T soy sauce
1 t grated fresh ginger

Combine the miso, soy sauce and ginger in a small bowl. Glaze the skinless side of the salmon with the miso mixture. Heat a non-stick frying pan on medium-high, spray with oil and when pan is hot, add the salmon, skin side down. Fry for about one minute, then turn over and fry for about one minute on the other side. Place seared salmon in the oven at 180 degrees Celsius for 8 minutes.

Assemble in bowls - first the noodles, then the beans and then the salmon. Top with some salsa verde. Serves 4.

NB: Salsa Verde can be used on fish and chicken for an easy flavour hit as a marinade or sauce, or as a salad dressing.