These small crab cakes served with a salad and a refreshing Wasabi Vinaigrette make a lovely starter for your dinner party or a stand alone lunch. I like it served with a piece of crusty french bread to soak up the vinaigrette.
These cheese balls can be made the night before and kept covered in the fridge until required. In fact I find that keeping them overnight spices them up even more.
Using soba noodles in a sushi roll. Tasty with the wasabi oil and soy syrup.
These snack bars require no baking, and are gluten free.
A simple dressing or dip that can be used in a number of situations only limited by your imagination.