LEFTOVER MONDAY

What a chance!

After the weekend you stay with a nice amount of good and nasty food which is not eaten and leftover. What a treasure of time and taste this might be! However in my family it is not at all popular to prepare the same meal on two following days … so I learned to be patient about my second chance meals, to wait 2–3 days and to mix it all very differently. And then it is so much appreciated from everybody.  That’s it!

EXAMPLES OF LEFTOVER INGREDIENTS:

Raw vegetables: red pepper, carrots, sweet potatoes, potatoes, cauliflower
(For cooked vegetable leftovers do shorten the time in the oven.)

Add for example: roasted pine nuts, coconut milk, galangal, garlic, chili, salt, pepper
Decorate with roasted sunflower seeds or roasted pumpkin seeds, cooked rice which you fry.

PREPARATION

14 Preheat oven to 190° C.
13 Cut red pepper into halves,
12 
Slice sweet potatoes and potatoes. (Not necessarily the carrots. Do not mind if they are a little bit raw inside, they will be mixed…)
11 Bake all veggies mixed with a splash of olive oil, 1–2 gloves of smashed garlic, salt and pepper for about 20 minutes.

10 Meanwhile roast the pine nuts and seeds.

9 Put the veggies into a blender together with coconut milk, a little bit of hot water or veggie broth, galangal, chili and the roasted pine nuts.
Mix thoroughly.
7 
Season to taste.

6 Put a small non-stick frying pan on a medium heat and
5 add some olive oil.

4 Press leftover rice into the pan and
3 let it fry until it is crisp on the bottom and warm on the top. (Check from time to time if it is golden, to avoid that it will be black!)
2 Serve with the soup and
1 the seeds.

Ready!

By | 2016-11-28T18:56:23+00:00 November 28th, 2016|Recipes, Soups, Vegetables|0 Comments

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