45 minutes
preparation and 10 minutes active cooking
200 g
pack firm organic tofu
1 tbsp
sesame oil
tbsp
2 tbsp
low-sodium soy sauce or shoyu/tamari
1 tbsp
rice vinegar, lemon juice or white vinegar
honey
1 tbsp
honey or maple syrup
50 g
sweet potato noodles (or two ‘nests’)
½ tsp
rapeseed oil (for boiling the noodles)
200 g
baby spinach and/or young chard or other bitter green, chopped (I used both)
4 tbsp
low-sodium soy sauce or alternatives
1 tbsp
sesame oil
1 tbsp
yuzu honey tea or dark sugar
¼ tsp
white pepper
½ tbsp
rapeseed oil
1 onion,
finely sliced (I used red)
finely
8 -10 shiitake
mushrooms, sliced
4 cloves
garlic, minced
4 spring
onions/scallions, trimmed and sliced
1 young
carrot, julienned or finely shredded
shredded
1 young
courgette
2. Stir
up the marinade ingredients, pour it over the cubed tofu, and gently toss
350 F.
Lay the tofu pieces on a baking tray lined with oiled foil, parchment paper or Silpat, and bake until the tofu is not longer wet and the surface is
4. For
the noodles themselves, place the dry noodles into a deep pan of boiling water with the
5. Now
blanch the spinach in a little water until collapsed
6. Now
we can get cracking and get eating
7. Add
the onion to the hot wok and stir fry for three minutes or so, then add the mushrooms, the garlic and spring onions, stirring and tossing for about two minutes
These chips are a guilt free snack to keep you happy and on-track with any weight loss goals. Pat sweetpotato slices dry with paper towel, add to medium sized bowl
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Stir-fry the pureed ginger and garlic, deglaze with Chinese wine. then press with other perforated ladle and place on a deep-fat heated oil until it becomes crispy round
Stirwith a wooden spoon until the flour is just mixed in. With an electric mixer, beat the mashed sweetpotatoeswith the brown sugar, butter and eggs until well mixed
R. I. C. E. N. O. D. L. S. T. F. Y. o. d. l. e. s. a. n. m. p. y. c. t. i. r. v. 6. -. 8. 1. (. 4. z. ). u. k. b. h. w. f. g. ,. &. /. 2. j. 3. 0. P. A. M. x. B. G
Then return everything back to the wok with the noodlesandstir to combine and reheat. You’ll need two chicken breast fillets, a packet of your favourite pantry-fresh noodles (I used Udon, would probably go with Singapore or Hokkien next time), soy sauce, honey, minced garlic (can use fresh, I couldn’t be bothered) and then some veggies
Keep stirring to prevent sticking. Fry until it turns golden in colour. I was happy and contented with my satay, ketupat (compacted rice cubes) and ice kacang treat, until I saw my parents'
Stir through corianderand serve. Puree with a hand held blender until smooth. It’s such a fresh, yummy flavour that is light enough to eat for lunch, but filling enough to eat with some sliced ciabatta bread for dinner
Add the crushed garlic, onion flakes, grated zucchini, tasty cheese, parmesan cheese to the bowl with the grated sweetpotatoand add the self raising flour before stirring well to combine
Let the broccoli boil in a vessel with enough water and the lids open. Believe me this is one of the easiest recipe to have broccoli with delicious taste
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