Fakeaway, Thai, vegetarien

Easy lunch – Satay Vegetarian Noodles (£1.29)

Following op on my post from yesterday, I have been craving anything with peanuts. One of my standby dishes which I love to make is Satay Noodles.

It’s a super easy and cheap standby dish, easily adapted and doubled, you could easily make it with either prawns, chicken or just with plain noodles and a few vegetables. The one I did today was with fried tofu, because we had it at home, and I adore Tofu..

Toddler Blip is still in nursery and Daddy is at work… as for baby Flipper he is still in my tummy and he seemed to enjoy the noodles!

Also you could use a store bought Satay sauce (the consistency is very different so you may need to use more). I normally calculate 50g of noodles per person. Whatever, noodles you fancy or have laying around will do, I do find that thick noodles are really good for this, like Udon noodles. I didn’t have them, but some random noodles I picked up in the Asian store ages ago,  still worked brilliantly.

This makes an excellent packed lunch as well.


Satay Noodles with Tofu

Serves 1

Ingredients:
50g noodles, cooked as per package and rinsed in cold water
4 tbsp Satay sauce (see recipe from yesterday)
4 pieces fried tofu (optional)
2 cloves garlic, finely sliced
¼ hot red fresh chilli, finely chopped
Corriander, small bunch coriander finely chopped
2 radishes, finely sliced
2 spring onion, finely chopped
2 tbsp finely chopped peanuts
1 tbsp vegetable oil
50 ml water

1 lime wedge (optional)

Method:

  1. Firstly, cook the noodles according to instructions on packet, then wash and rinse under cold water and set aside.
  2. Now, make sure you prepare all the vegetables. Make sure to keep them separately, as they different things go in at different times. Keeping a bit of chilli, coriander and radishes aside for garnish.
  3. Add the oil to a pan and add the garlic and chilli, when lightly fried to crisp (not burned) take out the garlic and chilli.
  4. Turn the pan to low and add the Satay sauce and the water to the remaining oil. When simmering add the tofu and warm through, then add the noodles. Make sure the noodles get proper coated in the sauce. When all warmed through add the remaining ingredients, and toss together.
  5. Serve in a bowl with the lime wedge and reserved chilli, coriander and radishes as garnish and some extra Satay Sauce if you fancy.

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017).

Noodles 23p Satay sauce 25p Fried tofu 21p Garlic 6p Red chilli 7p Coriander 25p Radishes 10p Spring onion 10p Peanuts 6p 1 tbsp vegetable oil 2p 50 ml water

1 lime wedge (optional) 4p

Total: £1.29 for the portion – based on Tesco prices.

 

 

vegetarien

Beetroot and Feta burgers

I have always enjoyed to have vegetarian food, but when I have been going out eating the choice often seems to be either pasta or boring bean burgers Not that there is anything wrong with neither bean burgers or pasta, but sometimes it is nice with something different especially with all the lovely vegetables available. I realised that I really need to learn to take better pictures.. this one focuses more on the wedges than the burger itself.. May have been something to do with the fact that baby blip was watching Peppa pig and I kind of snapped the phone from him to take a picture, but hey..  better than nothing… Now I hope you enjoy!.

2 are recommended per person for dinner. Or one if you got a tiny Blipson.. He tried but wasn’t too convinced. But then he was also very tired it must have been all the riding on his new “horse” today.


Ingredients:

300 g raw beetroot, peeled and finely grated

2 Spring onions, finely chopped

100 g roasted pumpkin or butternut squash (you could leave this and just use an extra 100 g beetroot instead).

2 Garlic cloves crushed

Finely grated zest and juice of ½ lemon

3 tbsp flour + extra to dust of the burgers.

Salt and pepper

1 medium egg

150 g feta, crumbled

Olive oil

Method:

  1. Squeeze any extra liquid out of the beetroot, best way is to use a cloth that can be discarded afterwards.
  2. In a large bow finely mash the butternut squash, if not using continue to step 3. Make sure it is well mashed.
  3. Now add the beetroot, the lemon and zest, spring onions, garlic, egg and flour and mix well together add salt and pepper (careful with salt as the feta is already salty). When it is proper mixed add the crumbled feta.
  4. Add the oil to pan, warm up to a medium.
  5. Form the beetroot to burger shaped patties then dust with the flour and fry in the pan.The mixture should make 8 medium sized patties. fry, for around 4-5 minutes on each side.

If you don’t want to cook them all at once you can wrap them in cling foil and freeze them. Cook from frozen in oven at 200C/ or 180C fan oven.

Its nice served with salad and homemade wedges.