Another freezer raid yielded a pack of prawns, while the vegetable rack sported a collection of tired looking plant material that urgently needed cooking or composting. In a pot in the fridge was the remnant of the honey, mustard and chilli dressing, made for the quinoa salad and which has already had an encore on the salmon yesterday. A stir fry seemed to be the ideal solution.
While I'm in the mood for yeast cookery, I made a batch of naan bread dough and experimented with flavours to create garlic and coriander naan. After the dough had risen I added a crushed garlic clove and some ground coriander. Fresh would have been better but I didn't have any.
The stir fry was made from red onion, cabbage, garlic, ginger, pepper, mushrooms and baby corn. Once cooked it was topped with leftover chopped and toasted hazelnuts (from quinoa salad) and the dressing.
Fantastic, now I've got an empty fridge and an empty vegetable rack. Time to start again.
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