January 10, 2021 / Lyn Jones / 0 Comments
FOR SPRING ROLLS
500g bean sprouts
2 carrots
½ brown onion
1/3 bunch coriander
1-2 spring onions
150g dry bean or rice vermicelli noodles
1/5 cabbage
5 eggs
pinch pepper
1 tablespoon fish sauce*
1 packet spring roll pastry
Vegetable oil
½ cup plain flour
mint to taste
FOR SAUCE
2 cloves garlic
1/3 carrot
tip of spring onion
1 chilli finely diced
2 tablespoons fish sauce*
1 tablespoon sugar
2 cups water
Method:
FOR SPRING ROLLS
Soften noodles in bowl of warm water and drain. Finely chop carrots, brown onion and cabbage and mix in bowl. Add bean sprouts and noodles. Crack 4 eggs into mixture and stir in.
Stir in fish sauce and pepper. Finely chop spring onion, mint and coriander and stir in.
Crack one egg into small bowl. Add enough flour to make sticky paste.
Wrap handful of vegetable mixture diagonally in spring roll pastry, tucking in ends while rolling.
Stick down last corner with dab of egg and flour paste.
Deep fry in vegetable oil for approximately 40 seconds or until golden.
FOR SAUCE
Shred and mix all ingredients together in blender.
Tear end of cooked springs rolls and pour in sauce to taste.
* can substitute fish sauce with: Worcestershire sauce, coconut aminos, seaweed, Tamari, Oyster sauce, Vegan fish sauce
(from ABC Darwin recipes)
May 3, 2020 / Lyn Jones / 0 Comments
https://www.simplymaderecipes.com/creamy-avocado-bomb-sauce/
You can literally use it on everything. Top your fajitas, burrito bowls, eggs, toast, chicken fingers, salads and whatever else you can think of. On top of ground turkey tacos: cabbage, tomatoes, taco seasoning in a soft tortilla. The sauce replaces the need for guacamole, salsa and sour cream. Also, is a great healthy swap on salads of a ranch dressing. Stored sealed in fridge for 5 days.
- 1 avocado
- 1/2 cup plain Greek yoghurt
- 1/2 jalapeno
- 3 garlic cloves
- 1/2 bunch fresh cilantro
- 1/2 fresh squeezed lime
- Pinch of salt
- Gather ingredients, food processor, sealable container, knife, and cutting board.
- Wash ingredients well, especially the cilantro because it can hold in a lot of dirt.
- Cut lime and avocado in halves. Remove the avocado seed.
- Scoop the avocado from its shell in put into the food processor.
- Add 1/2 cup plain greek yogurt, 1/2 jalapeno, 3 garlic cloves, pinch of salt and 1/2 bunch of cilantro into food processor. If you do not like heat, remove seeds of jalapeno beforehand. If you want it extra spicy, add an entire jalapeno but be wary because it will have some kick.
- Squeeze 1/2 lime into mix. Blend for 3 minutes.
- Do a taste test. You may need to add more salt or squeeze more lime depending on your personal taste. If you would like a thinner sauce, for a dressing possibly, add just a touch of water to thin out. Start with a tablespoon of water but the water is not necessary.
- Blend another 1-2 minutes.
- Pour into a container and eat up!