
Stir fry for lunch, kale with tofu and fried flat noodles.










This is a kind of 5-spice dish. The tofu, onions and mushrooms are cooked in the oven in a sauce for 45 mins first. The sauce is chilli, garlic, soy, honey, vegetable stock, sesame seeds, fennel seeds, cinnamon (or cassia) and lime juice.
The sauce is thickened with cornflour towards the end of cooking.
The the tofu is removed and fried in a very hot pan for a few mins on each side - the honey caramelises and makes the tofu crispy.
Served over noodles, topped with the sauce, sliced spring onion and a squeeze of fresh lime.
Pretty good, the 5-spice flavour is almost there (yes, I know it's not a true 5-spice dish)
An invention of the wife.
Puff pastry base, with a purée of chickpea, spinach and some others. Topping is sweet potato and normal potato sliced, spiced and cooked with a little oil in the oven until almost done. The whole thing is put together and cooked for 15 mins more in the oven and topped with caremlised onions.
For lunch the next day I added cheese and chilli, because I'm like that.
Lunch leftover.
Leeks and mushrooms are roasted with herbs, stock, garlic and tomato for about 45 mins, then thickened with corn starch and cooked uncovered for 10 more mins in the oven.
Served mixed into fresh pasta.