Culinary

[oursin]

Last week's bread held out fairly well, eked out with the remaining rolls.

Friday night supper: the somewhat spurious Thai rice with Spanish chorizo and salsiccon.

Saturday breakfast rolls: basic buttermilk, 3:1 white spelt/rye flour, perhaps a little on the stodgy side.

Today's lunch: tempeh, which I chopped up, steamed for 10 minutes, then marinated for a few hours in avocado oil, teriyaki sauce, mirin, ginger paste and crushed garlic, then sauteed in a little more oil with chopped red and green chillies (on the milder side), finally throwing in some baby spinach, stirfrying a bit more and then tossed in the remaining marinade; served with sticky rice in coconut milk with lime leaves and white-braised baby courgettes and fine green beans.

Comments

[pameladean]

Did you like the tempeh dish? I haven't found many tempeh recipes that I really liked, but a local brand surfaced during the early days of the pandemic and it's actually still here and still cheap (also named Tempeh Tantrum, so, I mean), and the protein content and general goodness of the food can't be beat. I like making tempeh bacon, but you can't eat that all the time. Well, I can't, at least.

P.

[oursin]

It was okay: I think the tempeh would have benefitted from longer in the marinade, perhaps.

[oracne]

I haven't had luck with tempeh before but maybe I needed to marinate.