And in case anyone is interested in what we’ll be eating tonight, here you can find our menu. Just for the two of us.
Hopefully everybody will have / has had a lovely end & start of the year.
See you on the other side!
Yep, making crackers, because they are easy, and fast, and taste so much better fresh from the oven and I know what’s in them. And they happen to be vegan.
- 200 gr flour
- 120 ml room temperature water
- 1-2 tbsp olive oil
- 1/2 tsp salt
- Mix all ingredients together (by hand with a fork or with a kitchen robot – you might want to double or triple the recipe in the later case). Knead a couple times by hand to form a nice smooth dough. Form a ball, wrap in plastic wrap, and stick in the fridge for at least an hour, up to a day.
- Let dough come to room temperature for 10-15 minutes. Meanwhile, preheat oven to 180°C & line 1 baking tray with baking paper.
- Roll the dough about 3mm thin (this is easier between cling film or silicon baking mats). Prick all over with a fork. Using a knife or a pizza cutter, cut into squares about 5cm in side. Brush with water & sprinkle with some sea salt / dried herbs of your choice (sprinkling optional). Move to lined baking trays.
- Bake for 12-15 minutes, until golden.
- Let cool on a rack slightly before tucking it, lest you burn your mouth!
Today’s dinner brought to you inspired by a recipe that I read somewhere, and with the “40 days without meat” campaign in mind.
Mushroom & Tofu Sang Choy Bau
- 1 250 gr block firm tofu
- 10 gr / ~ 1tbsp sesame oil
- 500 gr mushrooms, clean & sliced
- 1 orange (or yellow) bell pepper, diced
- 3-4 spring onions, sliced
- 1 small tin (70gr) tomato concentrate
- 1 tbsp mushroom “oyster” sauce (or the real thing if you’re not vegetarian)
- 2 tbsp soy sauce
- 1 tsp sambal oelek
- 1/2 tsp garlic powder
- 1 pack (150 grams) straight-to-wok noodles
- Wrap tofu in a couple paper towels and press dry with hands. Cut in 1.5cm cubes. Heat up a non-stick pan on medium, once it’s hot, add the tofu cubes, and let them cook without touching them for 4-5 minutes, until golden, then turn, and repeat until all sides are golden and slightly crunchy.
- Heat up oil in a wok. Add mushrooms and cook, stirring, for 3-4 minutes, until tender. Add the bell pepper & half the spring onion, and cook for a couple of minutes.
- Meanwhile, in a bowl, mix the tomato paste, mushroom “oyster” sauce, soy sauce, sambal oelek & garlic powder with 3-4 tbps of water, enough to make it pourable (might need to add some more water). Add to the mushrooms and cook 2 minutes. Add the noodles, stir and cook for another couple of minutes.
- At this point, all sides of the tofu should be golden. Add tofu to the mushroom mix. Stir to coat.
- Sprinkle remaining spring onion on top before serving.