What's new with you?
To kick-start my New Year's Resolutions I've been spending more time in the kitchen, trying out new recipes and cooking up a storm.
This morning's breakfast was a second (more successful) attempt at flourless banana pancakes, which involve nothing more than a banana, 2 eggs, 1/2 tsp ground cinnamon and a few drops of vanilla essence all mashed up together and fried. Yum.
I think next time I'll probably add a little more vanilla, to make sure the savoury flavour from the eggs is completely covered with sweetness, but aside from that I was pretty happy with how these turned out.
I made my own version of this potato-crust quiche for our lunch, as a slightly healthier alternative to traditional pastry versions. I substituted cheddar for feta, and included the yolks of all four eggs. The grated potato edges ended up a little crispy, but they tasted like hash browns :)
Last night's dinner was a concoction all of my own, which turned out to be rather tasty (even if I do say so myself!) so I've written out the recipe below. Serves 2 greedy people.
Slice one packet of tofu into medium sized chunks and fry in 2tbsp sesame/ groundnut oil over a medium high heat, turning regularly. Whilst the tofu is frying, chop 2 spring onions, 1/2 packet of sugarsnap peas, 1 bunch pak choi and 2 mushrooms into small pieces.
When the tofu starts to look crispy, add the vegetables with 2-4 cloves of garlic (crushed) and a small dollop of pureed ginger. Stir-fry for 3-4 minutes, then add one packet of noodles (I used rice noodles) and cook according to packet instructions (mine took 3+1/2 minutes). If the noodles start sticking, add a small splash of soy sauce (I used low sodium soy). Whilst the noodles are frying, mix 1tbsp miso paste into a small cup of freshly boiled water.
Split the stir-fry between two bowls, pour the miso soup over the top, and then slurp it all up.
|Please excuse the crummy phone photo; it smelt so good |
I couldn't wait to find my camera!