It’s been a busy couple of weeks here at Knit Your Own Yoghurt. I started a new job, and jumped in head first with evenings and weekends. The next few weeks are set to be even busier, for work and other reasons.
I realised I needed to be very organised with my meal planning, so I worked out how I was going to use most of my remaining ingredients. Starting with the rice:
There’s a Little Waitrose on the way home from the new job. I popped in and saw a single fillet of marinated salmon reduced to clear – perfect! Usually the smaller supermarkets only sell two packs of salmon fillets. A colleague also recommended the most amazing greengrocer in Camden Town, Parkway Greens. I picked up some pak choi, cauliflower, spring onions and some other bits and bobs.
I cooked my remaining sushi rice and added a slosh of rice vinegar and a bit of sugar (as I’m already out of mirin). I cooked the pak choi with a bit of sesame oil and fish sauce. It was a delicious meal.
I used up the arborio, some dried mushrooms and the end of a bottle of white wine by making a risotto:
After that I had no more rice, but I made cauliflower fried “rice” from The Londoner’s recipe and used up the rest of the peanuts.
Finally an entire category of the list is done!