Tuesday, July 24, 2012

916




Weekday lunch in 5 minutes.

Fying pan on a high heat.  Toss in washed florets of cauliflower and brocolli with only a few drops of vegetable oil.  Shake occasionally - looking for lots of toasting/charring.  After about 3 minutes of cooking add in sea salt and ground cumin to taste - I use a lot.  Just before the end of cooking when vegies are cooked to your taste (for me that's still quite firm) toss in 4 finely sliced spring onions and a generous grating of fresh ginger.  Serve with a fried egg and sweet chill sauce.

Finish off with a cup of black tea and one of these, made yesterday.

1 comment:

Victoria said...

testing, testing