It’s rediculously hot and humid in south east Queensland at the moment. Too hot to cook, to bake, to do too much in the kitchen really. We had plans for the beach that fell through so our picnic food became dinner.
Dinner leftovers went into tomorrow’s lunchbox. Easy!
We have rice paper rolls filled with crispy tofu, rice noodles, salad and satay sauce. They are so easy to make. Just line up your prepared ingredients, soak the rice papers in hot water until soft. Then wrap up and add satay sauce to each roll. Do this on a cutting board covered in moist tea towel to avoid sticking.
The lunchbox allows space for left over vegetable sticks and satay dipping sauce.
To make the satay sauce add juice of 1 lime, 1 tablespoon soy sauce and 2 tablespoons of crunchy peanut butter to a small bowl. Stir to combine, add extra soy sauce to taste if required, then gradually loosen with water to desired consistency.
Extras are a fruit box, muesli slice in a patty case and a brown rice and chia slice.
Happy lunching 🙂
This recipe is a mixture of a few I’ve tried 🙂
1 large onion, finely diced
1 garlic clove diced
1/4 cup walnuts
300 gms extra firm tofu
100 gms quick oats
20 cm stalk fresh rosemary, leaves stripped, stem discarded
2 tbsp soy sauce
1 tsp smoked paprika
1/4 tsp salt
2 tbsp soy milk
1/2 tsp cracked pepper
2 thawed sheets Borg’s puff pastry
1. Preheat oven to 190 degrees celcius
2. In food processor, process oats until fine crumb and tip into large bowl
3. Cook onion and garlic until fragrant and translucent. Add to processor.
4. In processor, blend all remaining ingredients, excluding pastry.
5. Add processed ingredients to oats and stir to combine. Should be consistency of very thick paste.
6. Cut puff pastry in half so you have 2 rectangles each sheet.
7. Divide sausage mince mixture into 4.
8. Make sausage shape down centre along length of each rectangle. Run wet finger to seal. Place on tray with join facing down.
9. Cut to desired lengths and bake at 190 degrees celcius until golden.
Serve with tomato sauce! Yum!
It has been very hot where I live of late. I really like having a few salads pre made in the fridge for when it’s too hot to cook. Just assemble and serve!
I found this recipe on the web and I have modified the base ingredients each time I’ve prepared it. Everyone loves this salad. The dressing is so very good. Enjoy!
2 cups cooked brown/white/jasmine rice
2 spring onions finely sliced
1 red capsicum diced
1 cup sliced snow peas
1 kale leaf finely chopped
Handful flat leaf parsley chopped
3/4 cup sultanas/currants/raisins
3/4 cup chopped cashews
Dressing to suit your preference.
Dressing (this makes more than you need for this salad)
In a sealed jar, shake until well combined and sugar dissolved:
1/2 cup rice bran oil
2 tbsp soy sauce
Juice of half a lemon (or more to taste)
2 level tsp sugar
1 scant tsp minced garlic
1 cm root ginger chopped
Salt and pepper
Combine salad ingredients in a large bowl.
Shake dressing ingredients until well combined.
Add dressing to salad.