Going nutty

Played around with this one tonight…previously, I have been using a squeeze of lime juice (as I have a bottle in the fridge) but finding a half lemon, squeezed this in to the pot/saucepan. I also increased the ginger, having a knobby chunk handy, to a piece about acorn size finely chopped. This added a whole new zing to the flavour but interestingly, either the lemon or the ginger negated the chili. On the whole, I would say that tonight’s gingerised version is the more preferable of the two…certainly this is one of my better, quick’n’easy culinary finds…

I also substituted a quartered parsnip instead of the carrot and far prefer this to the original recipe…I’m more of a fan of parsnip than I am of carrot, and I still have few in the fridge that I need to get through before they turn gnarly…

The World According to Me...

DSCF6607-001I went through a bit of a vegetarian phase last week…well, not quite, I looked up a few recipes at healthyfood.co.nz but this was the only one that I made…


For the spicy peanut sauce

  • 1/2 teaspoon oil
  • 1 tablespoon chopped onion
  • 1 clove garlic, crushed
  • 1/4 teaspoon grated fresh ginger
  • 2 tablespoons crunchy peanut butter
  • 1 teaspoon soy sauce
  • 1 small pinch ground chilli
  • 1 squeeze lemon juice
  • 1/4 cup trim milk

For the vegetables

  • 1 egg, hard boiled
  • 1 medium potato, scrubbed and cubed
  • 1 carrot, peeled and cut in quarters lengthwise
  • 1/2 cup broccoli florets
  • cauliflower or other seasonal veges (I usually use 2 cups of veges in total)
  • snow peas or a few beans if you have them

Step 1

Steam the veges till tender (the egg can hard-boil in the saucepan of water that you set the steamer on top of).

Step 2

While the veges…

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